The Classic Chocolate Yule Log (Buche de Noel) Recipe is a charming holiday tradition that brings a touch of elegance and a whole lot of chocolatey joy to your celebrations. I love making this moist chocolate sponge cake rolled with whipped cream anytime the festive spirit strikes - it's a showstopper that's surprisingly approachable. You'll find it's perfect for sharing around a cozy fire or wrapping up a special dinner with friends and family.
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What Sets This Apart
This Classic Chocolate Yule Log (Buche de Noel) Recipe shines because it balances traditional richness with ease of preparation - you don't need to be a patisserie pro to get it just right.
- Consistent Results: The batter's fluffy, yet stable texture means your roll won't crack or crumble.
- Rich, Balanced Flavor: It's deeply chocolatey without being overwhelming, complemented by light, subtly sweet whipped cream.
- Pantry-First Ingredients: Common baking staples keep this recipe accessible any time the mood hits.
- Weeknight Friendly: Quick bake and relatively simple steps let you whip this up even on a busy evening.
Ingredient Snapshot
Choosing quality ingredients is key here. For this Classic Chocolate Yule Log (Buche de Noel) Recipe, I always focus on fresh eggs and good cocoa powder - it truly makes a difference in how glossy and tender your cake will be.
- All-purpose flour: Use a fine, fresh batch for a delicate crumb that rolls easily.
- Unsweetened cocoa powder: Opt for Dutch-processed for deeper flavor and a smooth finish.
- Granulated sugar: Adds balanced sweetness and helps create the light sponge texture.
- Eggs: At room temperature for maximum volume when beaten.
- Heavy whipping cream: Cold and fresh, so it whips to soft peaks and holds up well.
- Powdered sugar: Lightly sweetens the cream without any grittiness.
- Softened butter: Adds richness and smoothness to the whipped cream filling.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Classic Chocolate Yule Log (Buche de Noel) Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C) and lining a 15×10-inch jelly roll pan with parchment paper, then lightly greasing it to make sure your cake releases easily. I find that sifting together the flour, cocoa powder, and baking powder before mixing saves you from lumps and ensures a smooth batter. While your oven warms up, beat the eggs with granulated sugar until fluffy and pale - you're aiming for about 5 minutes with a hand mixer. This aerates the mixture and is key for a springy sponge. Add vanilla extract last and fold in the dry ingredients gently so you keep as much air in the batter as possible.
Step 2 - Build Flavor
Pour the batter evenly into your prepared pan, smoothing it out so the thickness is consistent-this helps avoid uneven baking and rolling frustration. Pop it into the oven for 12-15 minutes; keep an eye on the cake's surface - it should spring back when lightly touched but not feel wet. The rich cocoa aroma filling your kitchen at this point is always a good sign. Once out, allow a brief cool-down for 5 minutes, then carefully roll the cake up with the parchment inside. Rolling warm helps set its shape and keeps it from cracking later - trust me, this warm-stage roll is a game-changer.
Step 3 - Finish for Best Texture
While the cake cools completely rolled up, whip the chilled heavy cream with powdered sugar until soft peaks form - it should hold but still be light enough to spread smoothly. Slowly unroll your cake, spread that luscious cream evenly over the surface, then roll it back up, this time without parchment. The contrast of the light whipped cream against the tender chocolate sponge is what makes this Classic Chocolate Yule Log (Buche de Noel) Recipe so irresistible. A light dusting of cocoa or powdered sugar before serving adds a finishing touch that's just beautiful on the eyes and the palate.
Cook's Notes & Tricks
I've made dozens of versions of this Yule log, and what stands out is the importance of gentle folding and warm rolling. Rushing those moments often means cracks or a dry crumb, but a patient hand pays off every time.
- Doneness Cue: The cake should bounce back when touched but remain spongy, not wet or sticky.
- Temperature Trick: Roll the cake warm with parchment inside to avoid cracking and to set its shape perfectly.
- Make-Ahead Move: You can prepare the whipped cream filling and cake roll a day ahead - just keep it wrapped tightly and chilled.
- Avoid This Pitfall: Don't overbeat your cream or it will turn grainy; stop once soft peaks hold their shape.
Serve & Enjoy
Finishing Touches
I like to keep finishes simple here - a dusting of cocoa powder or powdered sugar not only makes this Classic Chocolate Yule Log (Buche de Noel) Recipe look festive but adds a subtle sweetness that balances the rich cocoa. If you're feeling fancy, a few fresh berries or sprigs of mint make for a fresh pop of color and flavor without overpowering the delicate cream filling.
Pairs Beautifully With
This chocolate log pairs wonderfully with a dollop of lightly whipped vanilla cream or a scoop of vanilla bean ice cream if you want something extra indulgent. For drinks, a glass of ruby port or rich espresso highlights the chocolate's nuance, while keeping things warm and cozy.
Simple Plating Wins
I often slice this Yule log on a wooden board, letting the elegant spiraled cream show off beautifully. Scatter some edible gold dust or crushed nuts around the plate for festive flair - no fancy plating skills necessary to impress your guests.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store your leftover Classic Chocolate Yule Log (Buche de Noel) Recipe in an airtight container or wrapped tightly in plastic wrap to maintain moisture. It should keep well in the fridge for up to 3 days. You might notice the sponge softens further as it rests-making it even more luscious the next day.
Freezing Tips
This yule log freezes beautifully if you wrap it very tightly in plastic wrap and then in foil, to protect from freezer burn. Thaw it overnight in the fridge for best results. Though texture may shift slightly, the flavors stay rich and delicious.
Reheating Classic Chocolate Yule Log (Buche de Noel) Recipe Without Drying Out
For a fresh-from-the-kitchen feel, briefly warm slices in the microwave at 50% power for 10-15 seconds, or wrap them loosely in foil and pop in a 300°F oven until just warmed through. The key is low heat and short time to keep cream soft and prevent the sponge from drying out.
Frequently Asked Questions
Absolutely! While whipped cream is classic for its lightness, you can use chocolate ganache, buttercream, or even fruit preserves to suit your taste. Just keep in mind the filling's moisture and consistency affect rolling ease.
Rolling the cake warm, right out of the oven with parchment inside, helps it bend without cracking. Also, make sure the batter is folded gently to maintain elasticity in the sponge.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that your blend includes xanthan gum for structure or add it separately.
Once assembled and decorated, keep it refrigerated and consume within 2 to 3 days for the best texture and freshness.
Final Thoughts
Making this Classic Chocolate Yule Log (Buche de Noel) Recipe is like inviting a small, delicious holiday tradition into your kitchen. The joy of slicing into that perfect spiral of chocolate and cream is unmatched - it always sparks smiles. Whether you're a first-timer or a seasoned baker, this recipe delivers simplicity and impressive results every single time. So go ahead, grab your mixing bowl, and let this festive treat become part of your seasonal favorites!
PrintFull Recipe
Classic Chocolate Yule Log (Buche de Noel) Recipe
A classic and elegant Yule Log cake featuring a soft cocoa sponge rolled with creamy whipped filling, perfect for holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Sponge Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Filling
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ½ cup softened butter
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients. In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, and baking powder. Set the mixture aside for later.
- Beat Eggs and Sugar. In a larger bowl, beat the eggs and granulated sugar together until the mixture becomes fluffy and pale, which should take about 5 minutes. Then, add the vanilla extract and mix well.
- Combine Batter. Gently fold the sifted dry ingredients into the egg and sugar mixture until just combined to avoid deflating the batter.
- Bake Sponge. Spread the batter evenly in the prepared jelly roll pan and bake in the preheated oven for 15 minutes or until the cake springs back when lightly touched.
- Roll Cake. Remove the cake from the oven and let it cool slightly. While still warm, roll the cake gently with the parchment paper inside to shape it. Allow it to cool completely in this rolled shape.
- Prepare Filling. Whip the heavy cream with powdered sugar until soft peaks form. Soften the butter and beat it until creamy, then gently fold it into the whipped cream for a rich filling.
- Assemble Yule Log. Carefully unroll the cooled cake, spread the whipped cream mixture evenly on top, then roll it back up without the parchment paper to form the log shape.
- Final Touch. Dust the finished Yule Log with additional cocoa powder or powdered sugar before serving to add a festive look.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use parchment paper lined with greased edges to easily remove the cake.
- For a firmer filling, chill the whipped cream mixture slightly before spreading.
- Add a splash of coffee or rum to the batter for enhanced flavor.
- Store the Yule Log refrigerated and serve within 2 days for best freshness.
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