Bûche de Noël (Yule Log) recipe

A French Christmas Classic

In France, no Christmas table is complete without the Bûche de Noël — a sponge cake rolled with cream and frosted to resemble a wooden log. This tradition dates back to the Middle Ages, when families would burn a real log on Christmas Eve, a symbol of warmth, renewal, and good fortune for the year ahead. By the 19th century, as fireplaces shrank in size, the log transformed into a sweet holiday dessert, enjoyed across the country from Alsace to Provence.

Ingredients

For the Sponge Cake:

• 4 large eggs, separated
• ½ cup granulated sugar (divided: ¼ cup + ¼ cup)
• ¼ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• Pinch of salt

For the Filling (Optional):

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 1 cup powdered sugar
• ¼ cup unsweetened cocoa powder
• 1–2 tbsp milk or espresso (for consistency)
• ½ tsp vanilla extract

For Decoration:

• Powdered sugar (for “snow”)
• Fresh berries, rosemary sprigs, or marzipan mushrooms

Instructions

Step 1: Make the Sponge Cake

1. Preheat oven to 350°F (175°C).
2. Line a 10x15-inch jelly roll pan (or rimmed baking sheet) with parchment paper, lightly greased.
3. In a bowl, whisk egg yolks with ¼ cup sugar until pale and creamy.
4. In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ¼ cup sugar, beating until glossy and stiff.
5. Gently fold yolk mixture into the egg whites.
6. Sift flour and cocoa powder over the mixture and fold carefully until just combined.
7. Spread batter evenly into the prepared pan.
8. Bake for 10–12 minutes, until springy to the touch (don’t overbake or it will crack when rolling).

Step 2: Roll the Cake

1. While warm, dust a clean kitchen towel with powdered sugar.
2. Turn the cake out onto the towel, peel off parchment.
3. Starting from the short side, roll the cake with the towel inside. This helps it keep shape.
4. Let cool completely (about 30 minutes).

Step 3: Prepare the Filling (Optional)

1. Whip cream, powdered sugar, and vanilla until stiff peaks form.
2. Keep chilled until ready to spread.

Step 4: Frosting

1. Beat butter until smooth.
2. Add powdered sugar, cocoa, vanilla, and milk/espresso. Mix until fluffy and spreadable.

Step 5: Assemble the Log

1. Unroll cooled cake carefully.
2. Spread whipped cream filling evenly (if using).
3. Re-roll cake gently, seam side down.
4. Spread chocolate frosting over the cake. Use a fork to drag lines into the frosting so it looks like bark.
5. Dust with powdered sugar and decorate with berries, rosemary, or marzipan mushrooms.

Serving

Chill for at least 1 hour before slicing. Serve cold or at room temperature.

Bon appétit!

Your homemade Bûche de Noël is ready to grace your holiday table — a delicious nod to French tradition and a guaranteed showstopper for Christmas dessert.