Quick Recipe Version (TL;DR)
Classic Yule Log Cake (Bûche de Noël) is a tender chocolate sponge rolled around chocolate whipped cream, finished with chocolate ganache bark, meringue mushrooms, and sparkling sugared cranberries.
Quick Ingredients
- Chocolate sponge: 4 large eggs, 100 g granulated sugar, 65 g all-purpose flour, 25 g unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon fine salt, 1 teaspoon vanilla extract, 30 ml whole milk, and 28 g unsalted butter, melted. Also use 5 g butter for the pan and 6 g cocoa powder for the rolling towel.
- Chocolate whipped cream: 240 ml cold heavy whipping cream, 30 g powdered sugar, 15 g unsweetened cocoa powder, and 1/2 teaspoon vanilla extract.
- Ganache frosting: 225 g semisweet chocolate, 180 ml heavy whipping cream, and 14 g unsalted butter.
- Meringue mushrooms: 2 large egg whites, 100 g granulated sugar, 1/8 teaspoon cream of tartar, 30 g semisweet chocolate, and 2 g cocoa powder.
- Sugared cranberries: 100 g fresh cranberries, 150 g granulated sugar, divided, and 120 ml water.
- Snowy finish: 3 g powdered sugar.
Do This
- 1. Make a syrup with 100 g sugar and 120 ml water. Cool for 10 minutes, coat the cranberries, drain, and dry for 60 minutes before rolling in the remaining 50 g sugar.
- 2. Whip the egg whites, cream of tartar, and sugar into a stiff meringue. Pipe mushroom caps and stems; bake at 200°F (95°C) for 75 minutes, then cool in the switched-off oven for 30 minutes.
- 3. Make the chocolate sponge batter and bake in a lined 10-by-15-inch jelly roll pan at 375°F (190°C) for 12 minutes.
- 4. Turn the hot sponge onto a cocoa-dusted towel, peel off the parchment, and roll from a short end. Cool for 60 minutes.
- 5. Make the ganache and cool until spreadable. Whip the chocolate cream filling, gently unroll the sponge, spread with filling, reroll, and refrigerate for 45 minutes.
- 6. Cut off a 3-inch diagonal piece for a branch. Attach it with ganache, frost the cake, draw bark lines with a fork, and chill for 30 minutes.
- 7. Join the mushroom caps and stems with melted chocolate. Decorate the log with mushrooms and sugared cranberries, then dust lightly with powdered sugar just before serving.
Why You’ll Love This Recipe
- A light chocolate sponge and softly whipped filling balance the rich chocolate ganache.
- The rustic bark finish is wonderfully forgiving: little swirls and uneven ridges make it look more realistic.
- Homemade meringue mushrooms and sparkling cranberries turn a simple rolled cake into a festive centerpiece.
- You can make the decorations ahead and refrigerate the filled, frosted cake overnight.
Grocery List
- Produce: 100 g fresh cranberries.
- Dairy: 420 ml heavy whipping cream with at least 35% milk fat, 30 ml whole milk, and 47 g unsalted butter.
- Eggs: 4 large whole eggs plus 2 large egg whites; buy 6 eggs if separating the extra whites yourself.
- Pantry: 65 g all-purpose flour, 48 g unsweetened cocoa powder, 350 g granulated sugar, 33 g powdered sugar, 255 g semisweet chocolate, baking powder, cream of tartar, fine salt, and vanilla extract.
- Baking supplies: Parchment paper, a clean lint-free kitchen towel, and a piping bag with a 1/2-inch round tip.
Full Ingredients
Measurement note: Use the gram measurements for the most consistent sponge and meringue. The cup measurements below are practical approximations. Use a light-colored metal 10-by-15-inch jelly roll pan with sides at least 1 inch high.
Chocolate Sponge
- 4 large eggs, at room temperature, approximately 200 g without shells
- 100 g granulated sugar, approximately 1/2 cup
- 65 g all-purpose flour, approximately 1/2 cup plus 1 tablespoon, spooned and leveled
- 25 g unsweetened cocoa powder, approximately 1/4 cup
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 30 ml whole milk, 2 tablespoons, at room temperature
- 28 g unsalted butter, 2 tablespoons, melted and cooled until lukewarm
- 5 g softened unsalted butter, approximately 1 teaspoon, for greasing the pan
- 6 g unsweetened cocoa powder, approximately 1 tablespoon, for dusting the rolling towel
Chocolate Whipped Cream Filling
- 240 ml cold heavy whipping cream, 1 cup
- 30 g powdered sugar, approximately 1/4 cup, sifted
- 15 g unsweetened cocoa powder, approximately 3 tablespoons, sifted
- 1/2 teaspoon vanilla extract
Chocolate Ganache Frosting
- 225 g semisweet chocolate, 55–60% cacao, finely chopped
- 180 ml heavy whipping cream, 3/4 cup
- 14 g unsalted butter, 1 tablespoon, softened
Meringue Mushrooms
- 2 large egg whites, approximately 60 g, at room temperature
- 1/8 teaspoon cream of tartar
- 100 g granulated sugar, approximately 1/2 cup
- 30 g semisweet chocolate, finely chopped, for assembling
- 2 g unsweetened cocoa powder, approximately 1 teaspoon, for dusting
Makes approximately 20 small mushrooms. Use 6–8 on the cake and serve the extras alongside.
Sugared Cranberries and Finishing
- 100 g fresh cranberries, approximately 1 cup, rinsed and dried
- 150 g granulated sugar, approximately 3/4 cup, divided into 100 g for syrup and 50 g for coating
- 120 ml water, 1/2 cup
- 3 g powdered sugar, approximately 1 teaspoon, for the snowy finish
Step-by-Step Instructions
Step 1: Make the sugared cranberries
Combine 100 g granulated sugar and 120 ml water in a small saucepan. Bring to a gentle simmer over medium heat and simmer for 3 minutes, stirring until the sugar dissolves. Remove from the heat and let cool for 10 minutes. The syrup should be warm, not boiling, so the cranberry skins stay intact.
Add the cranberries and stir gently for 1 minute to coat. Lift them out with a slotted spoon and spread them in a single layer on a wire rack set over a tray. Let dry at room temperature for 60 minutes, until tacky rather than wet. Roll in the remaining 50 g sugar and set aside uncovered. Begin the meringues while the berries dry. Reserve the leftover syrup for drinks, or discard it.
Step 2: Bake the meringue mushroom pieces
Heat the oven to 200°F (95°C), conventional setting. Line a large baking sheet with parchment. Put the egg whites and cream of tartar in a completely clean, grease-free mixing bowl. Beat on medium speed for 1 minute, until foamy. Increase to medium-high and gradually add the 100 g sugar over 2 minutes. Continue beating for 6 minutes, or until the meringue forms stiff, glossy peaks and feels nearly smooth when rubbed between two fingers.
Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe approximately 20 rounded caps, each 1 inch wide, and 20 upright stems, each 3/4 inch tall, leaving 1 inch between pieces. Flatten any sharp points on the caps with a barely damp fingertip. Dust the caps lightly with the 2 g cocoa powder.
Bake on the center rack for 75 minutes, until the pieces feel dry and lift easily from the parchment. Turn off the oven, prop the door open about 1 inch, and leave the meringues inside for 30 minutes. If they are still tacky underneath, return the oven to 200°F (95°C) and dry for an additional 15 minutes. Remove and cool completely before storing in an airtight container.
Step 3: Mix and bake the chocolate sponge
Increase the oven temperature to 375°F (190°C), conventional setting. Grease the 10-by-15-inch jelly roll pan with the 5 g softened butter. Line the bottom and sides with parchment, leaving a little overhang to help lift the cake. Lay a clean, lint-free kitchen towel flat on the counter and sift the 6 g cocoa powder evenly over an area slightly larger than the pan.
Sift together the flour, 25 g cocoa powder, baking powder, and salt. In a separate large bowl, beat the whole eggs and 100 g sugar on high speed for 6 minutes, until very pale, thick, and approximately tripled in volume. Lift the beaters: the mixture should fall in a ribbon that remains visible on the surface for a few seconds. Beat in the vanilla.
Fold the dry ingredients into the egg mixture in two additions, using a wide spatula and gentle lifting motions. Stir the milk and melted butter together in a small bowl. Fold about 1 cup of the cake batter into this mixture, then gently fold it all back into the main bowl. This lightens the butter mixture so it does not sink and deflate the batter.
Spread evenly in the prepared pan, taking care to reach the corners. Bake for 12 minutes, checking at 10 minutes. The center should spring back lightly when touched, and a toothpick should come out without wet batter. Avoid overbaking; a dry sponge is more likely to crack.
Step 4: Roll the warm cake and let it cool
Let the cake stand in its pan for 2 minutes, then loosen any exposed edges with a thin knife. Carefully invert it onto the cocoa-dusted towel. Lift away the pan and gently peel off the parchment.
Starting at one 10-inch short end, roll the warm cake and towel together into a loose spiral. The towel will sit between the layers and keep them from sticking. Do not squeeze tightly. Set the rolled cake seam-side down on a wire rack and cool for 60 minutes, until completely cool throughout.
Step 5: Prepare the ganache and chocolate cream
While the rolled cake cools, place the 225 g chopped chocolate in a heatproof bowl. Heat the 180 ml cream in a small saucepan over medium heat until steaming with tiny bubbles around the edge; do not let it boil vigorously. Pour over the chocolate and leave undisturbed for 2 minutes. Stir slowly from the center outward until glossy, then stir in the 14 g softened butter.
Let the ganache stand at room temperature for 45 minutes, stirring every 15 minutes, until it has the consistency of soft peanut butter. If it is still runny, refrigerate in 5-minute intervals, stirring between each. If it becomes too firm, set the bowl over warm water briefly and stir until spreadable.
Once the sponge is cool and you are ready to fill it, combine the cold 240 ml cream, sifted powdered sugar, sifted cocoa, and vanilla in a chilled bowl. Beat on medium-high speed for 2–3 minutes, until medium-stiff peaks form. The filling should hold its shape but still spread smoothly; stop before it looks grainy.
Step 6: Fill and chill the cake roll
Gently unroll the cooled sponge, leaving its innermost curl slightly curved rather than forcing it completely flat. Spread the chocolate whipped cream evenly over the surface, leaving a 1/2-inch border along the sides and a 1-inch border at the far short edge.
Roll the cake back up from the same short end, using the towel to guide it but keeping the towel outside the roll this time. Transfer seam-side down to a tray. Cover loosely without pressing on the sponge and refrigerate for 45 minutes to firm the filling.
Step 7: Shape the branch and frost the log
Place the chilled roll on a serving platter, seam-side down. Using a sharp serrated knife, cut a 3-inch piece from one end at a 45-degree angle. Spread a little ganache on the angled cut surface and attach it against one side of the larger log to form a branch. Leave the round spiral end of the branch visible.
Spread the remaining ganache over the main log and branch, leaving the exposed spiral ends uncovered. Drag a fork lengthwise through the soft frosting to make bark ridges. Add a few short curved strokes around the branch junction for a natural-looking knot. Refrigerate for 30 minutes, until the frosting is set.
Step 8: Assemble the mushrooms and decorate
Melt the remaining 30 g chocolate in a microwave-safe bowl in 15-second bursts, stirring after each burst, until smooth. Make a small hole in the underside of each meringue cap with the tip of a paring knife. Dip the top of a stem into the melted chocolate, insert it into the hole, and set the mushroom upside down or on its side until secure, approximately 10 minutes.
Arrange 6–8 mushrooms and clusters of sugared cranberries around the log just before serving. Sift the 3 g powdered sugar lightly over the top for a snowy finish. Let the cake stand at room temperature for 15 minutes before slicing. Use a sharp knife dipped in hot water and wiped dry between cuts for clean spirals.
Pro Tips
- Use the right pan: A larger sheet pan produces a thinner, drier sponge and changes the baking time. This recipe is designed for a 10-by-15-inch jelly roll pan.
- Roll while warm: The first roll trains the sponge into its curved shape. Waiting until it is cold increases the chance of cracking.
- Match the textures: Spread the filling only on a fully cooled sponge, and apply ganache only when it is thick enough to hold fork marks.
- Do not worry about small cracks: Gentle handling helps, but a little cracking is normal. The ganache bark will hide it beautifully.
- Keep the decorations dry: Meringues soften against cream and refrigerated frosting, while cranberry sugar can dissolve in moisture. Add both close to serving time.
Variations
- Chocolate buttercream filling: Replace the whipped cream filling with 115 g softened unsalted butter beaten with 150 g sifted powdered sugar, 20 g sifted cocoa, 30 ml heavy cream, and 1/2 teaspoon vanilla. Beat for 4 minutes until fluffy; add no more than another 5 ml cream if needed for spreading.
- Mocha log: Dissolve 1 teaspoon instant espresso powder in the sponge’s 30 ml milk. Add another 1/2 teaspoon to the hot ganache cream for a more pronounced coffee flavor.
- Chocolate-orange log: Fold 2 teaspoons finely grated orange zest into the whipped cream filling and add 1/2 teaspoon orange extract to the ganache after stirring in the butter.
Storage & Make-Ahead
Finished cake: Refrigerate the undecorated, filled, frosted log in a covered cake container for up to 2 days. Add mushrooms, sugared cranberries, and powdered sugar shortly before serving. Keep total time out of the refrigerator under 2 hours, or under 1 hour if the room temperature is above 90°F (32°C).
Decorations: Make the meringue mushrooms up to 5 days ahead and store airtight at cool room temperature, away from humidity. Make the sugared cranberries 1 day ahead; once their coating is dry, refrigerate in a shallow, loosely covered container lined with paper towel. Do not stack them.
Other advance preparation: Make the ganache up to 3 days ahead and refrigerate covered, then gently warm until spreadable. Bake the sponge 1 day ahead, cool it rolled in its towel, and enclose the entire towel-wrapped roll in plastic wrap at room temperature. Fill and frost the following day.
Freezing: Freeze the filled and frosted log without decorations until firm, then wrap carefully and freeze for up to 1 month. Unwrap while frozen and thaw in a covered container in the refrigerator for 8–12 hours. The whipped cream may soften slightly after thawing.
Nutrition (per serving)
Calories: 505 kcal | Carbs: 52g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Fiber: 4g | Sugar: 41g | Sodium: 145mg | Cholesterol: 142mg
Estimated for one-tenth of the recipe, including the mushrooms and cranberry garnish. Discarded cranberry syrup is excluded; actual values vary with chocolate brand and how much coating sugar adheres.
