bûche de noël recipe
The Best bûche de noël recipe
I also like how it’s a great way to use up leftover cookies or cake—just crush them into the ganache, and you’ve got a whole new flavor profile. Plus, it’s not just a dessert for holidays; it’s something you can enjoy year-round if you want. The health benefits? Well, the dark chocolate in the ganache has antioxidants, and the whipped cream adds a light touch without being too sugary if you use a bit of Greek yogurt in place of heavy cream. It’s the kind of treat that feels special, but it’s not so fancy that it’s hard to make—or share.
Classic Bûche de Noël (Yule Log) Recipe
A festive, layered chocolate cake with whipped cream and a rich chocolate ganache, wrapped in meringue to resemble a traditional Yule log. Perfect for holiday gatherings.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate
- 1 tbsp vanilla extract
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line two 9-inch round cake pans. -
2
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Sift flour, baking powder, and salt together, then gradually add to butter mixture. Fold in chocolate chips. -
3
Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely before assembling. -
4
Whip cream, powdered sugar, and vanilla to stiff peaks. Spread half the whipped cream over one cake layer, then top with the second layer. Cover with remaining whipped cream. -
5
Melt chocolate and cream in a double boiler. Cool slightly, then spread over the cake. Chill in the fridge for 1 hour. -
6
Beat egg whites and sugar until soft peaks form. Gradually add vanilla, then beat to stiff peaks. Pipe meringue around the cake, leaving a gap for the log shape. Use a knife to create a log-like shape.
🔧Equipment
- Mixing bowls
- Electric mixer
- Piping bag with a large star tip
- Oven
- Stand mixer
- Food processor (optional)
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a pinch of cinnamon or orange zest to the ganache.
- Ensure the ganache is fully set before wrapping the meringue to prevent melting.
Watch Video Of How Classic Bûche de Noël (Yule Log) Recipe Works
❓ Frequently Asked Questions About Bûche de Noël (Yule Log)
How do I know when the buttercream frosting is ready?
The buttercream should be smooth, creamy, and spreadable but not overly runny. It should hold its shape when piped or spread—if it drips too easily, it needs more butter or powdered sugar. For a firmer texture, chill it for 15–20 minutes before decorating.
Can I substitute butter with another fat for the cake layers?
Yes, you can use margarine (stick or tub) in place of butter, but the flavor will be slightly different. For a richer taste, stick to butter. Avoid oils or shortening, as they won’t create the same tender crumb.
Why does the cake sometimes crack when frosting?
Cracks can happen if the cake layers were too dry before frosting or if the buttercream is too stiff. To prevent this, ensure the cake is cooled to room temperature before frosting. If cracks appear, use a small offset spatula to gently smooth them with a thin layer of buttercream.
How long can I store the bûche de Noël before eating?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze it wrapped in plastic wrap and aluminum foil—thaw at room temperature before serving.
