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Chocolate Yule Log Cake (Bûche de Noël)

Inspired by the giant yule logs that were traditionally burned on Christmas Eve, this chocolate Bûche de Noël yule cake is so delicious and easy to make it will become your family’s new holiday tradition! Add a festive look to this yule log cake by adding cranberries, candy leaves or meringue mushrooms.

Prep30 min
Total Time1 hr 15 min
Skill LevelBeginner

Amount10 servings

Ingredients & Tools
Instructions

Instructions

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Bake cake. Preheat oven to 400°F. Spray a 10 x 15 in. jelly roll pan with vegetable pan spray. Line the pan with parchment paper and spray again.
In a small bowl, sift together flour and cocoa powder; set aside.
In a large mixing bowl, beat egg yolks and 1/2 cup sugar with an electric mixer on medium speed until thick and pale yellow, about 3 minutes.
In a separate large mixing bowl, combine egg whites, 1/4 cup sugar and salt. Beat on high speed with an electric mixer until foamy; add cream of tartar and vanilla. Continue beating on high speed until stiff peaks form, about 5 minutes.
Carefully fold 1/3 of the beaten egg whites into the yolk mixture just until combined. Gently fold in the remaining egg whites and flour mixture until there are no visible streaks. Gently spread batter into the prepared pan with an offset spatula.
Bake 8-10 minutes or until toothpick inserted in center comes out clean. Meanwhile, dust a clean kitchen towel with powdered sugar and set aside. Remove cake from oven and immediately turn onto kitchen towel. Remove parchment paper and dust top of cake with powdered sugar. Roll cake up in the towel from the long side and allow to cool for 1 minute.
In a large mixing bowl, beat egg yolks and 1/2 cup sugar with an electric mixer on medium speed until thick and pale yellow, about 3 minutes.
Unroll and allow to cool for 5 minutes. Re-roll in towel and cool completely.
For buttercream, in a large mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy, about 1 minute. Beat in vanilla extract and salt.
Gradually add powdered sugar, one cup at a time, starting by mixing each cup on low speed then beating well on medium speed. Scrape sides and bottom of bowl after each cup of sugar is added. When all the sugar has been mixed in, frosting will appear dry and stiff.
Gradually add 2 tablespoons milk; continue to beat at medium speed until light and fluffy.
Remove half of the buttercream and set aside. To the remaining buttercream, add cocoa powder and beat until well combined. Add remaining 1 teaspoon milk and continue to beat on medium speed until light and fluffy.
To assemble, unroll cake and spread with vanilla buttercream. Re-roll and cut off about 3 inches at an angle. Place the smaller piece along the side of the log. Cover cake with chocolate buttercream and decorate as desired.