This Bûche De Noël brings together soft chocolate cake, silky hazelnut cream, and glossy ganache in one beautiful log that tastes like the holidays smell. I first made this years ago for Christmas Eve dinner, and I'll never forget how quiet the table got when I brought it out, all decorated with tiny meringue mushrooms and sparkly sugared cranberries. It looks fancy, but the steps are simpler than you'd think, and most of the work happens while you're doing other things.
The cake itself is tender and light, rolling up without cracking if you work with it while it's still warm. If you love impressive desserts that still feel homemade and cozy, try this London Fog Cake Recipe | Easy Earl Grey Lavender Cake or this Biscoff Cookie Butter Cake Recipe | 3-Layer Showstopper. For something equally festive but lighter, the Raspberry Tiramisu Recipe | Creamy & Easy Italian Dessert is another favorite.
Why You'll Love This Bûche De Noël
This Bûche De Noël looks like you spent all day in a French patisserie, but it's surprisingly doable at home. The chocolate sponge stays soft and moist, never dry or crumbly. The hazelnut whipped cream has a hint of Frangelico that makes it taste grown-up without being boozy. And the ganache? It's rich and smooth, plus it's fun to drag a fork through it to create those bark lines.
You can make most of the components ahead, which helps when you're juggling a big holiday meal. The sugared cranberries and meringue mushrooms can sit for days, and the Bûche De Noël itself tastes even better after a night in the fridge. Kids love the way it looks, especially those little edible mushrooms, and adults love the flavor. It's one of those recipes that feels like a real accomplishment when you set it on the table.
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Bûche De Noël Ingredients
Here's what you'll need to bring this festive French Bûche De Noël to life.
See Recipe Card Below This Post For ingtedient Quantites
Sugared Cranberries & Rosemary
- Fresh cranberries: These get a sparkly sugar coating that adds color and a tart-sweet pop. Don't use frozen, they'll get too soft.
- Rosemary sprigs: A few fresh sprigs look beautiful tucked around the cake and smell like winter.
- Water and granulated sugar: The simple syrup soaks into the cranberries, then the second sugar coating makes them glisten.
Cake
- Cake flour: Creates a soft, delicate crumb that rolls without cracking. It's lighter than all-purpose.
- Unsweetened cocoa powder: Adds chocolate flavor without making the cake too heavy. Natural or Dutch-process both work.
- Baking powder: Helps the cake rise just enough to stay fluffy.
- Salt: Balances the sweetness and makes the chocolate taste deeper.
- Eggs, separated: The whites get whipped into stiff peaks for lift, the yolks add richness and color.
- Granulated sugar: Sweetens both the whites and the yolks. Divided between them for the right texture.
- Vegetable oil, canola oil, or melted coconut oil: Keeps the cake moist without weighing it down like butter would.
- Pure vanilla extract: Adds warmth and rounds out the chocolate.
For Rolling
- Unsweetened cocoa powder: Dusted on parchment or a towel so the cake doesn't stick when you roll it warm.
Meringue Mushrooms
- Egg white: Whips up into stiff, glossy peaks for piping.
- Cream of tartar: Stabilizes the egg white and helps it hold its shape.
- Salt: Just a pinch to balance the sweetness.
- Granulated sugar: Sweetens the meringue and helps it dry out in the oven.
- Cocoa powder (optional): A light dusting on the mushroom caps makes them look more realistic.
- Semi-sweet chocolate: Melted to "glue" the mushroom tops and stems together.
Cocoa Hazelnut Whipped Cream
- Cold heavy cream: Whips up thick and creamy. Make sure it's cold straight from the fridge.
- Frangelico liqueur: A hazelnut liqueur that adds a subtle nutty flavor. You can skip it if you need to.
- Confectioners' sugar: Sweetens the cream without making it grainy.
- Unsweetened cocoa powder: Turns the cream into a light chocolate filling.
- Finely chopped hazelnuts (optional): Adds texture and extra hazelnut flavor if you want it.
Ganache Topping
- Semi-sweet chocolate, finely chopped: Melts smooth and glossy when mixed with cream.
- Heavy cream: Heated and poured over the chocolate to create a silky ganache that sets up like bark.
How to Make Bûche De Noël
Work through these steps and you'll have a beautiful homemade Bûche De Noël ready to serve.
Make sugared cranberries and rosemary: Place the cranberries and rosemary in a large heatproof bowl. In a small saucepan, bring the water and ¾ cup of sugar to a simmer, whisking until the sugar dissolves completely. Pour this warm syrup over the cranberries and rosemary and let them sit for 15 minutes to soak up the sweetness. Drain well, then toss in the remaining sugar until they're completely coated. Spread them out on a baking sheet and let them dry for about an hour at room temperature, or pop them in the fridge if you're making them ahead.
Preheat oven and prepare cake pan: Set your oven to 350°F (177°C). Grease a 12x17-inch baking pan with nonstick spray or a little butter, then line it with parchment paper so the cake releases easily after baking.
Make the cake: In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. In a separate large bowl, use an electric mixer to beat the egg whites with ½ cup of sugar on high speed for about 5 minutes, until stiff, glossy peaks form. Transfer the whipped whites to another bowl. In that same mixer bowl (no need to wash it), beat the egg yolks with the remaining sugar, oil, and vanilla until the mixture thickens and turns pale, about 2 minutes. Gently fold in the whipped egg whites and the flour mixture in batches, working just until everything's combined. Spread the batter evenly into your prepared pan, getting it into all the corners.
Bake the cake: Bake for 15 to 16 minutes, until the top springs back lightly when you touch it. The cake should look set but still soft. As soon as it comes out of the oven, flip it onto a piece of parchment paper or a clean kitchen towel that you've dusted with cocoa powder. While it's still warm and flexible, gently roll it up starting from one short end. Let it cool completely in this rolled shape, about 3 hours or overnight.
Make meringue mushrooms: Lower your oven to 200°F (93°C). In a clean bowl, beat the egg white with the cream of tartar and a pinch of salt until it gets foamy. Gradually add the sugar, continuing to beat until stiff peaks form and the meringue looks shiny. Transfer to a piping bag fitted with a round tip (like a Wilton 2A). Pipe small mounds for mushroom caps and taller stems onto a parchment-lined baking sheet. Bake for 2 hours until they're dry and crisp. Let them cool, then use a little melted chocolate to attach the caps to the stems. Dust with cocoa powder if you like.
Prepare the whipped cream: In a large bowl, whip the cold heavy cream with the Frangelico, confectioners' sugar, and cocoa powder until you get medium to stiff peaks. It should be thick enough to spread but still soft and billowy.
Unroll and fill the cake: Carefully unroll your cooled cake. It might crack a tiny bit at the edges, and that's totally fine. Spread the whipped cream evenly over the surface, leaving about a half-inch border around the edges. Roll the cake back up, this time without the parchment or towel. Wrap it in plastic wrap and refrigerate for at least 30 minutes so the filling firms up.
Make the ganache topping: In a small saucepan, heat the heavy cream until it just starts to simmer, then pour it over the finely chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir gently until smooth and glossy. Refrigerate the ganache for about 30 minutes, stirring occasionally, until it thickens to a spreadable consistency.
Assemble the cake: Unwrap your chilled cake roll and use a sharp knife to slice off a 3 to 4-inch piece from one end at an angle. This becomes your "branch." Place the larger log on a serving platter and attach the branch to the side with a dab of ganache. Spread the ganache all over the cake, then use a fork to drag lines through it, creating a bark-like texture. Arrange your meringue mushrooms, sugared cranberries, and rosemary sprigs on and around the log. Dust everything lightly with confectioners' sugar to look like fresh snow.
Substitutions and Variations
You can adjust this Bûche De Noël to fit what you have on hand or your flavor preferences.
Skip the Frangelico: If you don't want to use liqueur, replace it with an extra tablespoon of heavy cream and a drop of hazelnut extract, or just leave it out entirely. The whipped cream will still taste great.
Use different nuts: Swap the hazelnuts for finely chopped almonds, pecans, or walnuts in the filling. Each one brings a different flavor.
Make it dairy-free: Use coconut cream in place of heavy cream for the whipped filling and ganache. Chill a can of full-fat coconut milk overnight, then scoop out the solid cream on top.
Try a different filling: Instead of hazelnut whipped cream, you could use a coffee buttercream, a vanilla pastry cream, or even a raspberry whipped cream for a fruity twist.
Add espresso: A teaspoon of instant espresso powder in the cake batter deepens the chocolate flavor without making it taste like coffee.
Equipment For Bûche De Noël
Having the right tools makes this Bûche De Noël decoration much easier.
You'll need a 12x17-inch baking pan to get the cake thin enough to roll. Parchment paper keeps everything from sticking. A few glass mixing bowls in different sizes help you keep the egg whites and yolks separate. A whisk and an electric mixer (handheld or stand) are essential for whipping the eggs and cream.
A silicone spatula helps you fold the batter gently. A fine mesh sieve is useful for sifting cocoa powder. An egg separator makes dividing the eggs cleaner. A small offset spatula spreads the filling and ganache smoothly. You'll need a saucepan for the simple syrup and heating the cream. For the mushrooms, grab a piping bag and a Wilton 2A piping tip or something similar. A double boiler is optional but helpful for melting chocolate without burning it.
How to Store Bûche De Noël
This festive Bûche De Noël actually tastes better the next day after the flavors have had time to blend.
Refrigerator: Cover the cake loosely with plastic wrap or store it in an airtight container. It'll keep for up to 4 days. The ganache might firm up more in the cold, but it'll soften slightly at room temperature.
Freezer: You can freeze the assembled cake without the decorations. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw it overnight in the fridge, then add fresh sugared cranberries, rosemary, and meringue mushrooms before serving.
Make-ahead tips: The sugared cranberries can be made 2 days ahead and stored in an airtight container at room temperature. The meringue mushrooms keep for up to a week in a dry place. You can bake the cake, roll it, and refrigerate it overnight before filling and decorating the next day.
Expert Tips
Roll the cake while it's warm. This is the most important step. A warm Bûche De Noël is flexible and won't crack. If you let it cool flat, it'll break when you try to roll it later.
Don't overbake. The cake should spring back when touched but still look slightly soft in the center. An overbaked cake will be dry and more likely to crack.
Use room temperature eggs. They whip up fluffier and give you better volume in both the whites and the yolks.
Chill the ganache properly. If it's too warm, it'll slide off the cake. If it's too cold, it'll be hard to spread. You want it thick like frosting but still smooth.
Work gently with the meringue. When you're folding the egg whites into the batter, use a light hand. Overmixing deflates them and makes the Bûche De Noël dense.
FAQ
What is the country of origin of the Yule log?
The Yule log, or Bûche De Noël, comes from France. It's been a traditional Christmas dessert there since the 1800s, inspired by the old custom of burning a real log in the fireplace on Christmas Eve for good luck. My mom used to tell me about how French bakeries would compete to make the fanciest versions every December.
What is a Bûche De Noël log in English?
A Yule log is a festive Christmas Bûche De Noël shaped and decorated to look like a wooden log. The French call it Bûche De Noël, which translates to "Christmas log." It's usually made from a thin sponge cake rolled around a creamy filling, then covered in chocolate ganache textured to look like tree bark.
What are the best Bûche De Noël?
The best Yule logs have a moist, tender Bûche De Noël that doesn't crack, a flavorful filling that isn't too sweet, and a smooth ganache that tastes rich without being heavy. Homemade versions with fresh decorations like meringue mushrooms and sugared cranberries often taste better than store-bought because you can control the sweetness and quality. Grandma always said the best ones are made with love, which sounds cheesy but is kind of true.
What is a Bûche De Noël?
A Yule log is a rolled sponge Bûche De Noël dessert traditionally served at Christmas. It's filled with cream or buttercream, covered in chocolate ganache, and decorated to look like an actual log from the forest. The tradition comes from an old winter custom of burning a large log on Christmas Eve to bring warmth and good fortune to the home.
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Bûche De Noël
Ingredients
Equipment
Method
- Make the sugared cranberries and rosemary: Begin this step the night before to allow sufficient time for drying. Place the cranberries and rosemary in a large, heatproof bowl.
- Make the sugar syrup: In a medium saucepan over medium heat, bring water and ¾ cup of sugar to a simmer, stirring to dissolve the sugar. Remove from heat and cool for 5 minutes.
- Coat the cranberries: Pour the cooled syrup over the cranberries and rosemary. Stir to coat, then cover and let sit for 15 minutes.
- Dry the cranberries: Transfer cranberries and rosemary to a lined baking sheet, and let them dry uncovered for 1 hour.
- Coat the cranberries again: Pour the remaining sugar into a bowl and toss the cranberries and rosemary to coat. Let them dry for at least 1 hour.
- Preheat the oven: Preheat the oven to 350°F (177°C). Grease a 12×17-inch baking pan with non-stick spray and line it with parchment paper.
- Make the cake batter: Whisk together the cake flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
- Whip the egg whites: Beat egg whites and ½ cup sugar until stiff peaks form, about 4-5 minutes.
- Make the egg yolk mixture: Beat egg yolks, remaining sugar, oil, and vanilla until thick and light, about 3-4 minutes.
- Fold the mixtures: Gently fold in half of the whipped egg whites into the yolk mixture, then the flour mixture. Repeat with remaining ingredients.
- Bake the cake: Spread the batter evenly in the pan and bake for 15-16 minutes or until the cake springs back. Avoid over-baking.
- Prepare for rolling: While the cake bakes, dust a kitchen towel or parchment paper with cocoa powder. Once the cake is out of the oven, invert it onto the towel and peel off the parchment.
- Roll the cake: Roll the warm cake tightly in the towel. Let it cool completely in the roll, about 3 hours or overnight.
- Make the meringue mushrooms: Preheat the oven to 200°F (93°C). Beat egg white, cream of tartar, and salt until stiff. Gradually add sugar, beating until glossy peaks form.
- Form and bake mushrooms: Pipe meringue into small mushroom caps and stems. Bake for 2 hours without opening the oven. Then cool the meringues.
- Assemble mushrooms: Use melted chocolate to attach meringue caps to stems and let the chocolate set.
- Make the whipped cream: Whip the heavy cream, Frangelico, sugar, and cocoa until stiff peaks form.
- Unroll the cake: Carefully unroll the cooled cake and spread the whipped cream evenly. Sprinkle with chopped hazelnuts.
- Re-roll the cake: Slowly re-roll the cake without the towel and refrigerate for at least 30 minutes.
- Make the ganache: Heat the cream until simmering, then pour over the chopped chocolate. Stir until smooth and let cool to thicken.
- Decorate the cake: Slice off the end of the cake to create a branch, then spread ganache over the top and sides. Decorate with meringue mushrooms and sugared cranberries.
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