Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas dinner table that is as impressive to behold as it is unbelievably delicious to eat? This incredible, from-scratch Bûche de Noël, or “Yule Log,” is that perfect recipe. We’re talking an impossibly light and airy chocolate sponge cake, rolled with a silky, sophisticated coffee buttercream, and decorated to look like a festive, snow-dusted log from an enchanted forest, complete with adorable, handmade marzipan mushrooms and holly.
This isn’t just another cake recipe; it’s your definitive guide to creating a truly unforgettable holiday tradition. While a Bûche de Noël may seem like the territory of a fine French pâtisserie, we’ll break down the entire process into simple, manageable steps. This is a satisfying, soulful, and deeply impressive dessert that is destined to become the star of your celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Elegant & Festive Holiday Dessert
What makes this Bûche de Noël so spectacularly delicious is its incredible combination of textures and its perfectly balanced, rich and sophisticated flavors. This recipe is a masterpiece of classic, festive baking. The cake itself is a light, airy, and flexible chocolate Genoise sponge. The secret to its incredible texture is the classic technique of whipping eggs to a “ribbon stage” to create a wonderfully light and pliable cake that is perfect for rolling. The cake is then filled and frosted with a luscious, from-scratch coffee Swiss meringue buttercream, which is silky, smooth, and not overly sweet. The real magic, however, is in the decoration. The cake is transformed into a beautiful Yule log, complete with a “bark” texture, and adorned with charming, completely edible, handmade marzipan mushrooms, holly, and pine cones.
| Metric | Time / Level |
| Total Time | 4 hours (includes cooling & chilling) |
| Active Prep Time | 1 hour 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 10-12 slices |
The Pâtisserie Pantry: The Essential Ingredients
The beauty of this classic recipe is in its elegance, which means the quality of your ingredients and the proper technique are absolutely paramount.
- The Chocolate Genoise Sponge:
- Room Temperature Eggs: This is a crucial secret to a perfect sponge cake. Room temperature eggs will whip up with much more volume, which is the key to the light and airy texture of the Genoise.
- Dutch-Process Cocoa & Cake Flour: For the most tender, delicate crumb and a rich, smooth chocolate flavor, a combination of fine cake flour and a less acidic Dutch-process cocoa is essential.
- The Silky Coffee Buttercream:
- Swiss Meringue Buttercream: This classic, professional-style frosting is incredibly silky, stable, and much less sweet than a traditional American buttercream. It’s the perfect, sophisticated choice for this elegant cake.
- Espresso Powder: For a deep, authentic, and robust coffee flavor, a good quality instant espresso powder is a must-have.
- The Edible Decorations:
- Almond Paste: This is the secret to a delicious, from-scratch marzipan that is wonderfully pliable and easy to work with. You can find it in the baking aisle of most grocery stores.
The Baker’s Masterclass: The Secrets to a Perfect Roulade
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The Ribbon Stage: The number one secret to a light and airy Genoise is whipping your eggs and sugar until they reach the “ribbon stage.” This means beating them for several minutes, until the mixture is very thick, pale, and when you lift the beaters, a “ribbon” of the batter falls and sits on the surface for a few seconds before dissolving. This is the key that incorporates all the air needed for the cake’s structure.
- The “Training” Roll: The most crucial, non-negotiable secret to a cake roll that doesn’t crack is to roll the cake up in a towel while it is still warm. This sets the “muscle memory” of the cake into a spiral shape, which is the key that will allow you to unroll and re-roll it later without it breaking.
- The Swiss Meringue “Curdle”: When you are making your Swiss meringue buttercream, there will be a moment after you have added all the butter when the frosting will look like a soupy, curdled mess. Do not panic! This is completely normal. Just keep your mixer running, and after a few more minutes, it will magically come back together into a perfectly smooth, silky frosting.
Step-by-Step to the Best Bûche de Noël
This elegant dessert is a joy to prepare.
Part 1: The Art of the Light & Airy Chocolate Genoise
Step 1: First, preheat your oven to 350°F (175°C). Butter a 10×15-inch jelly-roll pan, line it with parchment paper, and then butter the parchment.
Step 2: In the bowl of a stand mixer, beat the 3 large eggs, 3 large egg yolks, a pinch of salt, and the 3/4 cup of sugar on a high speed for about 5 minutes, until the mixture has reached the “ribbon stage.”
Step 3: In a separate bowl, sift together the 1/3 cup of cake flour, the 1/3 cup of cornstarch, and the 1/4 cup of Dutch-process cocoa. Gently fold this into your egg mixture.
Step 4: Pour the batter into your prepared pan and bake for 12 to 15 minutes. Immediately invert the hot cake onto a clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel away the parchment paper. While the cake is still hot, roll it up tightly in the towel and let it cool completely.
Part 2: The Silky Coffee Buttercream and Festive Decorations
Step 1: To make the buttercream, whisk your 4 large egg whites and 1 cup of sugar together in the bowl of your stand mixer. Place this bowl over a saucepan of simmering water and whisk until the sugar has dissolved and the egg whites are hot. Step 2: Transfer the bowl to your mixer and whip on a medium speed until the meringue is cool and holds stiff peaks. Switch to the paddle attachment and beat in your 3 sticks of softened butter, one chunk at a time. Continue to beat until the buttercream is smooth. Dissolve your 2 tablespoons of instant espresso powder in the 2 tablespoons of rum or brandy and beat this into the finished buttercream. Step 3: To make your marzipan decorations, follow the recipe instructions to create and shape your adorable mushrooms, holly leaves, and pine cones.
Part 3: Assemble and Decorate Your Masterpiece
Step 1: Carefully unroll your cooled cake. Spread about half of your coffee buttercream over the top in an even layer. Step 2: Gently roll the cake back up (without the towel this time!) into a tight cylinder and place it, seam-side down, on a serving platter. Refrigerate the log for at least 30 minutes to let it set. Step 3 (The Fun Part!): To create the “log,” trim one end of your cake roll at a diagonal angle. Use a little buttercream to “glue” this cut piece to the side of your main log to create a “branch.” Step 4: Use an offset spatula to cover the entire log with your remaining buttercream. Create a realistic “bark” texture by simply running the tines of a fork or the tip of your spatula down the length of the log. Step 5: Arrange your beautiful, handmade marzipan mushrooms, holly, and pine cones on and around your log. Finish with a final, generous, and snowy dusting of confectioners’ sugar.
Bûche de Noël (A Classic Christmas Yule Log!)
A classic and elegant recipe for a Bûche de Noël, or Yule Log, a traditional French Christmas cake. This showstopper dessert features a light, chocolate sponge cake (génoise) that is filled with a rich, coffee-flavored Swiss meringue buttercream. The cake is rolled into a log, frosted with more buttercream, and scored with a fork to resemble the bark of a tree. The final, whimsical presentation is achieved by decorating the log with homemade, edible marzipan mushrooms, holly, and pine cones, all dusted with a ‘snow’ of cocoa powder and confectioners’ sugar.
Ingredients
- For the Chocolate Genoise Sheet:
- 3 large eggs
- 3 large egg yolks
- Pinch of salt
- 3/4 cup sugar
- 1/3 cup cake flour
- 1/3 cup cornstarch
- 1/4 cup Dutch process cocoa
- Butter and flour for the pan
- For the Coffee Buttercream:
- 4 large egg whites
- 1 cup sugar
- 24 tablespoons (3 sticks) unsalted butter, softened
- 2 tablespoons instant espresso powder
- 2 tablespoons rum or brandy
- For the Marzipan Decorations:
- 8 ounces almond paste
- 2 cups confectioners’ sugar
- 3 to 5 tablespoons light corn syrup
- Cocoa powder, red and green liquid food coloring
Instructions
- Make the Genoise Cake: Preheat the oven to 375°F (inferred temperature for genoise). Butter a 10×15-inch jelly-roll pan, line it with parchment, and butter the parchment.
- Beat the eggs, egg yolks, salt, and sugar in a mixer over a bowl of simmering water until warm, then whip on high speed until thick and tripled in volume. Sift the cake flour, cornstarch, and cocoa together. Gently fold the dry ingredients into the egg mixture in thirds.
- Spread the batter evenly in the prepared pan. Bake for 10-15 minutes, until the cake springs back. Immediately invert the cake onto a clean towel dusted with cocoa powder, peel off the parchment, and roll the cake up with the towel. Let it cool completely in the rolled shape.
- Make the Coffee Buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer over simmering water until the sugar has dissolved and the mixture is hot.
- Transfer the bowl to the mixer and whip with the whisk attachment on medium speed until cooled and stiff peaks form. Switch to the paddle attachment, beat in the softened butter a few pieces at a time, and continue beating until the buttercream is smooth.
- Dissolve the instant espresso powder in the rum or brandy, then beat this mixture into the buttercream.
- Assemble the Roulade: Gently unroll the cooled cake. Spread half of the buttercream evenly over the inside. Reroll the cake into a tight cylinder. Transfer to a baking sheet and refrigerate for at least 30 minutes to set.
- Make the Marzipan Decorations: In a mixer, combine the almond paste and confectioners’ sugar, adding corn syrup a little at a time until a kneadable dough forms.
- Divide the marzipan and color portions with cocoa powder (for mushrooms and pine cones), green food coloring (for holly leaves), and red food coloring (for holly berries). Shape the colored marzipan into mushrooms, leaves, berries, and pine cones.
- Finish the Cake: Trim the ends of the chilled cake roll. Cut one end off at a diagonal and attach it to the side of the log with buttercream to resemble a branch.
- Frost the entire outside of the log and branch with the remaining buttercream. Use the tines of a fork to create a bark-like texture.
- Arrange the marzipan decorations on the cake. Dust with confectioners’ sugar to look like snow and serve.
Notes
- This is a classic, multi-step showstopper dessert for the holidays. It is best to plan this as a multi-day project.
- The buttercream is a Swiss meringue style, which involves heating the egg whites and sugar before whipping.
- Rolling the warm sponge cake in a towel to cool is a crucial step that ‘trains’ the cake and prevents it from cracking when it’s filled and rolled later.
- The marzipan decorations are a traditional part of the Bûche de Noël and can be made a day or two in advance.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday dessert! You can prepare and fully assemble the entire cake roll (without the final decorations) up to 2 days in advance and keep it, well-wrapped, in the refrigerator.
- Storage: Store the finished cake, well-covered, in the refrigerator for up to 5 days.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a cake roll that doesn’t crack?
The secret is to roll the cake up in a towel while it is still hot from the oven. This crucial step is what “trains” the cake into a spiral shape while it is at its most pliable, which is the key that prevents it from cracking when you unroll and fill it later.
Q2: Can I make this cake ahead of time for a party?
Yes, this is a perfect make-ahead dessert! In fact, it is even better when it is made a day in advance. The chilling time in the refrigerator allows the filling to firm up and the flavors to meld, which makes for beautiful, clean slices.
Q3: My Swiss Meringue Buttercream looks like cottage cheese! What did I do wrong?
You did nothing wrong! That curdled, broken appearance is a completely normal stage of making a Swiss Meringue Buttercream. The secret is to have faith and to just keep beating. After a few more minutes of whipping on a medium-high speed, it will magically come back together into a perfectly smooth and silky frosting.
Q4: Can I make this with a different kind of cake or filling?
Of course! A classic Bûche de Noël is a fantastic canvas for all sorts of flavor combinations. A simple vanilla sponge with a chocolate buttercream or a spice cake with a classic vanilla buttercream would also be delicious and festive.
Q5: What is a Genoise sponge?
A Genoise is a classic Italian sponge cake that gets almost all of its leavening from the air that has been whipped into the eggs. It has a wonderfully light, airy, yet slightly dry texture that is perfect for soaking up syrups or for being rolled with a rich filling, as in this recipe.