This Classic French Dessert Is All You'll Want for Christmas This Year
Every December, for some reason unbeknownst to me, I can’t help but become a little (perhaps overly) ambitious with my holiday baking. While I could stop at just a few batches of classic cookies, I find myself making an extensive list of different holiday cookies and confections fit for what I hope will be picture-perfect boxes. Though my family would probably be okay with only these alone, I can’t help but also make something special just for us. In years past, that has meant one thing: a Bûche de Noël.
This Bûche de Noël, or Yule Log, is a festive feat. Though I can’t deny it takes a little time and patience, I promise it’s much more approachable than meets the eye. Having made my fair share over the years, and knowing how tedious it can be, I’ve tried to streamline the process as much as possible to yield a cake that can be made in one shot — and without a worry. The only thing more impressive than its looks are its taste and texture. With its delightfully chocolaty and rich yet surprisingly light bite, it’s the best way to end your holiday festivities.
Why You’ll Love It
The airy chocolate cake holds its own. A little brown sugar, Dutch-process cocoa powder, and espresso powder make the cake super flavorful while a touch of oil ensures it stays moist for days. Not to mention, the whipped eggs (no need to separate them) in the batter make for an airy and tender sponge that rolls with ease.
The filling is delightfully velvety. A little bit of cream cheese provides body to the whipped cream-based filling, making it lush, while still airy. A bit of bittersweet chocolate makes for a perfectly chocolaty and not overly sweet filling that also yields a picturesque contrast when rolled with the deeply chocolate-hued cake.
The ganache “frosting” couldn’t be easier to make. It comes together quickly with help from the microwave.
Key Ingredients in Bûche de Noël
Bittersweet chocolate: I recommend something in the 60% range.
Instant espresso powder: Though optional, a little bit throughout accentuates the flavor of the chocolate.
Dutch-process cocoa powder: Yields a smoother, deeper flavor and richer color.
How to Make a Bûche de Noël
Prepare the (optional) decorations. The sugared cranberries and rosemary, as well as the toasted pistachio soil, can be made up to three days in advance.
Make, bake, and roll the cake. Dusting both sides of the cake with cocoa ensures it easily unrolls and doesn’t stick to the towel.
Make the filling, fill the cake, and chill. Stirring a small amount of the cream cheese mixture into the chocolate first prevents the chocolate from seizing. Chilling the rolled cake before slicing and assembling makes for neater branches.
Make the ganache. A higher ratio of heavy cream to chocolate yields a slightly softer, more spreadable ganache.
Assemble and decorate. Have fun with it! Go for a more haphazard texture for the “bark” — it’ll look more realistic.
Helpful Swaps
If you prefer something sweeter, consider swapping the bittersweet chocolate in either the ganache or filling for semisweet chocolate. Take caution with swapping both, as it can become overly sweet.
Swap melted bittersweet chocolate for melted white chocolate in the filling.
Storage and Make-Ahead Tips
The sugared cranberries and rosemary and pistachio soil can be prepared up to three days in advance. Store the ground pistachios in an airtight container at room temperature. Keep the cranberries and rosemary uncovered at room temperature.
The cake can be made and assembled through covering with ganache up to one day in advance of serving. Chill the cake in the refrigerator until the ganache is firm before loosely covering with plastic wrap. Allow the cake to sit at room temperature for 15 to 20 minutes before serving. Finish decorating with cranberries, rosemary, and pistachios (as desired).
Alternatively, the cake can be made through rolling with the filling up to one day ahead of assembling on a serving platter and decorating.
Leftover cake can be stored covered in the refrigerator for up to four days. Let the cake sit at room temperature for 15 to 20 minutes before serving.
Bûche de Noël (Yule Log Cake) Recipe
Holiday baking gets even better with this festive treat.
Prep time 1 hour to 1 hour 30 minutes
Cook time 30 minutes
Makes Makes 1 (8-inch) cake
Serves 12
Ingredients
For the sugared cranberries and rosemary (optional):
1/2 cup plus 1/3 cup granulated sugar, divided
1/2 cup water
25 fresh cranberries
10 fresh rosemary sprigs (have sprigs of varying lengths)
For the pistachio soil and finishing (optional):
1/4 cup raw, shelled pistachios
Powdered sugar, for dusting
For the cake:
Cooking spray
4 large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon kosher salt
3 tablespoons neutral oil, such as canola or vegetable
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup plus 3 tablespoons Dutch-process cocoa powder, divided
1/2 teaspoon instant espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
For the filling:
3 ounces bittersweet chocolate
2 ounces cream cheese, at room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon instant espresso powder (optional)
1/4 teaspoon kosher salt
1 1/4 cups cold heavy cream
For the ganache:
3/4 cup heavy cream
5 ounces bittersweet chocolate, finely chopped
1 pinch kosher salt
Instructions
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Make the sugared cranberries and rosemary (optional):
Line a plate or small rimmed baking sheet with parchment or wax paper. Spread 1/3 cup of the granulated sugar onto a second plate or small rimmed baking sheet.
Bring the remaining 1/2 cup granulated sugar and 1/2 cup water to a boil in a small saucepan over medium heat. Remove the saucepan from the heat.
Carefully add 25 fresh cranberries and 10 fresh rosemary sprigs, and stir to coat. Let sit for 10 minutes.
Strain the cranberries and rosemary from the syrup (you can reserve the herby simple syrup for another use if desired). Working with a few at a time, roll the cranberries in the granulated sugar on the plate to evenly coat, then transfer to the lined plate. Let the excess syrup between the rosemary leaves drip off before also coating in the granulated sugar and transferring to the same plate.
Let sit at room temperature until dry and the sugar hardens, at least 30 minutes and up to 3 days (keep uncovered).
Make the pistachio soil (optional):
Heat the oven to 350°F.
Spread 1/4 cup raw, shelled pistachios into an even layer on a rimmed baking sheet. Bake until fragrant and just starting to turn golden-brown but still mostly green, about 7 minutes. Let cool slightly.
Transfer the pistachios to a food processor and pulse until finely ground, 5 to 10 (1-second) pulses.
Make the cake:
Heat the oven to 350°F. Coat a rimmed half baking sheet (18x13 inches) with cooking spray. Line with parchment paper and coat the paper lightly with cooking spray.
Stir 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, and 1/2 teaspoon kosher salt together in a small bowl until the light brown sugar is separated and not clumpy.
Beat 4 room-temperature large eggs with the whisk attachment in a stand mixer on medium speed until broken up and foamy around the edges, about 1 1/2 minutes. With the mixer still on medium, slowly stream in the sugar mixture, about 1 minute. Increase the speed to medium-high and beat until voluminous and lightened in color, about 2 minutes. Increase the speed to high and beat until very pale in color, shiny, thickened, and the eggs fall off the whisk in ribbons and sit on the surface a few seconds before leveling back out, about 4 minutes.
With the mixer still running, pour in 3 tablespoons neutral oil and 1 teaspoon vanilla extract.
Remove the bowl from the mixer. Sift 3/4 cup all-purpose flour, 1/3 cup of the Dutch-process cocoa powder, 1/2 teaspoon instant espresso powder if using, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda through a fine-mesh strainer into the egg mixture. Return the bowl to the stand mixer and beat on low speed, scraping the bowl down halfway with a flexible spatula, until just combined, about 30 seconds.
Give the batter a few good folds with the flexible spatula to ensure everything is well-incorporated. Scrape the batter into the baking sheet and use the flexible spatula or an offset spatula to smooth into an even layer. Tap the pan against the counter a few times to release any large air bubbles and even the batter.
Bake until puffed and a tester inserted into the center comes out clean, 10 to 12 minutes. Meanwhile, have a clean kitchen towel (at least the size of the baking sheet) ready.
Immediately after taking the cake out of the oven, run an offset spatula or paring knife around the cake to loosen the edges. Place 1 1/2 tablespoons of the Dutch-process cocoa powder in a fine-mesh strainer and dust an even layer over the cake. Lay the kitchen towel over the cake, making sure it is completely covered. Place a second baking sheet or large cutting board (at least the size of the baking sheet) over on top.
Grasping the baking sheet and what’s on top at the same time to hold them together (careful, hot!), flip it over in one motion. Remove the baking sheet and the parchment. Dust the other side of the cake evenly with the remaining 1 1/2 tablespoons cocoa powder. Starting with one of the shorter sides, carefully roll the cake up in the towel to create a tight, neat spiral.
Place the towel-wrapped cake on a wire rack seam-side down. Let cool completely, about 50 minutes. Meanwhile, make the filling.
Make the filling:
Melt 3 ounces bittersweet chocolate, place in a small bowl, and let cool slightly.
Beat 2 ounces room-temperature cream cheese, 2/3 cup powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon instant espresso powder if using, and 1/4 teaspoon kosher salt with the whisk attachment in a stand mixer on medium speed until well-combined and smooth, scraping down the bowl as needed, about 30 seconds.
Reduce the speed to medium-low. Slowly pour in 1 1/4 cups cold heavy cream. Increase the speed to medium-high and beat, scraping down the bowl as needed, until medium-stiff peaks form, about 45 seconds.
Stir a couple spoonfuls of the cream cheese mixture into the chocolate until fully combined. Fold the chocolate mixture into the cream cheese mixture until combined. Refrigerate until ready to use.
Assemble the cake:
Carefully unroll the cake. Spread the filling evenly over the cake.
Gently re-roll the cake, without the towel, going in the same direction it was rolled for cooling. Refrigerate while you make the ganache.
Make the ganache:
Microwave 3/4 cup heavy cream in a medium microwave-safe bowl until very hot and bubbling, about 1 1/2 minutes. Add 5 ounces finely chopped bittersweet chocolate and 1 pinch kosher salt, making sure the chocolate is submerged in the cream. Let sit for 1 minute. Stir until the chocolate is fully melted and combined.
Refrigerate, stirring every 10 minutes, until thickened but spreadable, 20 to 25 minutes total.
Finish the cake:
Use a serrated knife to trim a thin slice off each end of the rolled cake and reveal the spiral (eat the trimmings as a snack, if desired). Trim off a 2- to 2 1/2-inch piece at a slight angle from one end of the cake.
Transfer the longer section of cake to a serving platter seam-side down. Arrange the smaller section of cake on the platter with the angled side pressed against the side of the longer piece of cake to create a branch.
Use an offset spatula to spread the ganache evenly over the cake, leaving the spiraled ends exposed. Drag the tip of the offset spatula or the back of a spoon lightly down the length of the cake to create the tree bark texture. (Alternatively, lightly drag a fork haphazardly through the ganache down the length of the cake for a more textured appearance.)
If using, spread the pistachio soil around the cake. Arrange the sugared cranberries and rosemary on top of and around the cake. Very lightly dust with powdered sugar for a snowy look. For clean slices, use a hot, dry knife to cut and wipe the knife between slices.
Recipe Notes
Substitutions: Bittersweet chocolate chips can be used in place of bittersweet chocolate bars.
For a white chocolate-vanilla filling: Beat 2 ounces room-temperature cream cheese, 2/3 cup powdered sugar, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt with the whisk attachment in a stand mixer on medium speed until well-combined and smooth, scraping down the bowl as needed, about 30 seconds. Reduce the speed to medium-low. Slowly pour in 1 1/4 cups cold heavy cream. Increase the speed to medium-high and beat, scraping down the bowl as needed, until medium-stiff peaks form, about 45 seconds. Stir a couple spoonfuls of the cream cheese mixture into 3 ounces melted and slightly cooled white chocolate until fully combined. Fold the chocolate mixture into the cream cheese mixture until combined. Refrigerate until ready to use.
Make ahead
The sugared cranberries and rosemary and pistachio soil can be prepared up to 3 days in advance. Store the ground pistachios in an airtight container at room temperature. Keep the cranberries and rosemary uncovered at room temperature.
The cake can be made and assembled through covering with ganache up to 1 day in advance of serving. Refrigerate the cake until the ganache is firm before loosely covering with plastic wrap. Let the cake sit at room temperature for 15 to 20 minutes before decorating and serving.
Storage: Leftover cake can be refrigerated covered for up to 4 days. Let the cake sit at room temperature for 15 to 20 minutes before serving.
Forever Cookies
Meet the cookies that'll forever change your holiday baking. From the beloved recipes our families have made for decades to clever twists on classics, these are the keepers we turn to year after year.
Further Reading
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