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Bûche De Noël (Yule Log) Recipe

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3.9 from 5 reviews

This traditional French Bûche de Noël, or Yule Log cake, is a festive and elegant holiday dessert featuring a light cocoa sponge rolled with rich Frangelico-infused whipped cream, topped with a silky chocolate ganache and decorated with charming meringue mushrooms and sugared cranberries. Perfect for Christmas celebrations, this show-stopping cake combines fluffy textures, intense chocolate flavors, and beautiful seasonal garnishes for a memorable centerpiece.

Ingredients

Sugared Cranberries and Rosemary

  • 1 cup (100g) fresh cranberries (do not use frozen)
  • 4-5 rosemary sprigs
  • 3/4 cup (180ml) water
  • 1 and 1/4 cups (250g) granulated sugar, divided

Cake Batter

  • 1 and 1/3 cups (157g) cake flour
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated and at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder (for dusting)

Meringue Mushrooms

  • 1 large egg white, at room temperature
  • less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
  • pinch salt
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
  • 1 ounce (28g) semi-sweet chocolate, finely chopped

Whipped Cream Filling

  • 1 and 1/2 cups (360ml) cold heavy cream
  • 2 Tablespoons (30ml) Frangelico liqueur
  • 1/4 cup (30g) confectioners’ sugar
  • 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (60g) finely chopped hazelnuts (optional)

Ganache Topping

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream

Instructions

  1. Make the sugared cranberries and rosemary: Place fresh cranberries and rosemary sprigs in a heatproof bowl. In a saucepan, simmer water with 3/4 cup sugar until dissolved, then cool slightly. Pour syrup over cranberries and rosemary, cover, and let sit 15 minutes. Transfer cranberries and rosemary to a parchment-lined sheet to dry for 1 hour. Toss with remaining 1/2 cup sugar, spread out again, and dry uncovered for at least 1 hour or refrigerate up to 3 days.
  2. Preheat the oven and prepare pan: Set oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray, line with parchment paper, and spray again for easy cake release.
  3. Mix dry ingredients: Whisk together cake flour, cocoa powder, baking powder, and salt in a bowl and set aside.
  4. Whip egg whites: Beat egg whites and 1/2 cup sugar at high speed until stiff peaks form. Transfer to a clean bowl.
  5. Beat egg yolks: In the same bowl, beat egg yolks, remaining sugar, oil, and vanilla at high speed until thick and light.
  6. Combine mixtures: Fold half the egg whites into the yolk mixture gently, then fold in half the flour until combined. Repeat with remaining egg whites and flour, careful not to deflate batter.
  7. Bake cake: Spread batter evenly in the pan, tap to remove air bubbles. Bake 15-16 minutes until springy and lightly bubbly on top. Avoid over-baking to prevent cracks.
  8. Prepare to roll cake: Dust a large piece of parchment or thin kitchen towel with cocoa powder. Invert the hot cake onto it, peel off baking parchment, then roll cake tightly with parchment or towel from the narrow end. Let cool completely rolled up; refrigerate 3 hours to overnight.
  9. Make meringue mushrooms: Preheat oven to 200°F (93°C). Beat egg white, cream of tartar, and salt until foamy. Gradually add sugar and beat to stiff, glossy peaks. Pipe mushroom caps (quarter-sized circles) and stems (1-inch cones) onto parchment-lined sheet. Smooth peaks with moistened finger and dust caps with cocoa powder if desired. Bake 2 hours without opening oven. Turn off oven, let meringues cool inside 20 minutes, then remove and cool completely.
  10. Assemble meringue mushrooms: Melt 1 ounce chocolate and cool slightly. Use chocolate to glue stems to caps. Let set about 1 hour.
  11. Make whipped cream filling: Whip heavy cream with Frangelico, confectioners’ sugar, and cocoa powder on medium-high until medium to stiff peaks form.
  12. Fill and re-roll cake: Unroll cooled cake slowly. Spread whipped cream evenly leaving 1/2 inch border. Sprinkle chopped hazelnuts. Gently re-roll (without parchment/towel). Dust with cocoa powder if moist. Wrap in plastic wrap and refrigerate at least 30 minutes up to 2 days.
  13. Make ganache: Heat cream until simmering and pour over chopped chocolate. Let sit 2-3 minutes, then stir until smooth. Chill 30 minutes to 1 hour until thickened.
  14. Decorate cake: Slice a 3-4 inch section off one end of the roll at an angle to form a branch. Arrange slice against side of roll. Spread ganache over top and sides with fork to create bark texture. Clean plate edges as needed.
  15. Final garnish: Decorate cake with meringue mushrooms, sugared cranberries, rosemary sprigs, and dust with confectioners’ sugar just before serving.
  16. Storage: Cover leftovers and refrigerate up to 3 days.

Notes

  • Make sugared cranberries and rosemary the night before to allow ample drying time.
  • Use a kitchen towel dusted with cocoa powder to roll the cake for better moisture control and to help prevent cracking.
  • Do not overbake the sponge, as that can cause cracking when rolling.
  • Meringue mushrooms can be made in advance; store in an airtight container at room temperature.
  • For a non-alcoholic version, omit the Frangelico or substitute with hazelnut extract and add heavy cream only.
  • Be gentle folding egg whites to maintain aeration and a light cake texture.
  • If desired, dust the finished cake lightly with cocoa powder before ganache for extra flavor and rustic look.
  • The cake can be assembled up to 2 days ahead for convenience.

Find it online: https://cookedbygrace.com/buche-de-noel-yule-log-recipe/