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This beautiful Bûche de Noël (or Yule Log Cake) is the perfect show-stopping Christmas dessert recipe. Imagine swirled layers of light chocolate sponge, sweet whipped cream, and rich dark chocolate ganache. All shaped into a chocolate yule log and decorated with crunchy pistachios and fresh berries. The best alternative to Christmas pudding for chocolate fans!
Table of Contents
Although this bûche de noël cake is undoubtedly a centerpiece, it is actually rather easy to make. You just need to break it down into steps. Make and bake the super soft cake. Next, whip up the deliciously creamy sweetened cream. Then melt together the glossy dark chocolate ganache. After that, it is just an assembly job! It really is that simple.
A traditional Yule Log cake tends to look like a log (hence the English name ‘yule log’). However, I have given it a twist and gone for a woodland-inspired tree stump. You can get as creative as you like with the presentation.
- Use a fork or serrated knife to create bark-like grooves in the ganache.
- Sprinkle with toasted chopped or crushed pistachios to replicate ‘moss’ you would find in a forest.
- You can even make marshmallow toadstools and meringue mushrooms dusted with cocoa powder!
While the shape of my bûche de noël cake isn’t traditional, my fillings and flavorings are. But you can experiment with new ideas. The whipped cream can be flavored with sweet vanilla or a splash of boozy liqueur. Alternatively, if you like my Jaffa Cake, add the zest of an orange for a chocolate orange flavor combo. You can swap the cream for buttercream if you prefer. The caramelized biscuit buttercream in my Easy Biscoff Cake is delicious. So is the pistachio buttercream in my Pistachio Raspberry Cake.
Why you will love this recipe
- It is the perfect festive show-stopper and ideal alternative to Christmas pudding.
- It has the most delicious, decadent flavor and texture. The light, soft chocolate sponge, sweet whipped cream, and rich dark chocolate ganache. All complemented with crunchy pistachios, fruity berries, and fresh mint.
- It looks impressive but is actually simple to make when you break it down into steps.
- It is super versatile. You can get creative and adjust the whipped cream filling with all sorts of delicious flavors.
Ingredients
- Almond flour (ground almonds )-This helps create a soft, moist sponge.
- Confectioners’ sugar (icing sugar) – Adds sweetness to the bûche de noël cake.
- All-purpose flour (plain flour) – Gives the cake structure. You only need a little, as most of the structure comes from the ground almonds.
- Cocoa powder – Make sure you use the unsweetened variety. Definitely not hot chocolate powder! This adds an intense chocolate flavor to the bûche de noël cake.
- Eggs – I always use free-range eggs. I also recommend using large eggs stamped with the British Lion mark. I use a combination of whole eggs and egg whites in this bûche de noël cake to give a rich flavor and light, airy texture.
- Superfine sugar (caster sugar) – For a little extra sweetness when whisking the egg whites.
- Heavy cream (double cream) – Use this thicker cream, as single cream won’t whip up for the filling or set properly for the ganache.
- Dark chocolate – The key ingredient to the perfect chocolate ganache. Opt for the best quality chocolate you can find (ideally 70%) for the most delicious results.
- Fresh berries – Ripe and juicy berries balance out the richness of the ganache perfectly. I like to use a selection of different berries like raspberries, blackberries, and redcurrants.
- Chopped pistachios – The sweet, nutty pistachios contrast with the soft cake and rich ganache perfectly. Make sure you toast them first to really bring out the flavor. I also think the vibrant green color looks so festive! It can also be sprinkled around the base to look a bit like moss.
- Sprigs of fresh mint – This is entirely optional but brings a lovely refreshing flavor. I also think it makes the Yule Log cake look more authentic. It makes me think of greenery in a woodland!
Substitutions and variations
Vanilla icing sugar – If you can find it, use vanilla icing sugar in the cake batter. It adds a subtle vanilla sweetness that just tastes so good.
Superfine (caster) sugar: You can swap for granulated or golden caster sugar if that is what you have.
Whipped cream filling: I have kept the cream filling fairly plain. However, you can get creative and try adding orange zest for a chocolate-orange twist. Alternatively, make a crème chantilly and add some vanilla extract or vanilla bean paste. If making for adults, try adding different liqueurs like Irish cream, amaretto, whisky, brandy, or Frangelico. You can also swap the whipped cream for homemade buttercream, if you prefer. The pistachio buttercream in my Pistachio Raspberry Cake would be delicious! Another delicious option is a coffee-infused whipped cream. You can simply add coffee or make the one in my Baileys Tiramisu Pancakes.
Berries: A sprinkling of plump and juicy berries cuts through the rich dark chocolate. You can use whatever you like. Strawberries, raspberries, blueberries, blackberries, redcurrants, or pitted cherries – the choice is yours. If you don’t have fresh berries, serve slices with a fruity berry coulis. Bonne Maman has a lovely cherry compote if you want to stick with the French theme (it also gives Black Forest gateau vibes!). If serving to adults, cherries in kirsch work very well too.
Nuts: A sprinkling of toasted pistachios adds a lovely texture contrast. Plus, the green looks very festive. However, you can swap for almonds or hazelnuts if you prefer. Just make sure you toast them first to really bring out the flavor. Skip the nuts if allergies may be an issue.
Marshmallow toadstools: If you want to take this one step further, you can make marshmallow ‘toadstools’ as a decoration. Simply use marshmallows (shop-bought or from my Homemade Marshmallows recipe) dipped in a little melted white chocolate, topped with a strawberry. Alternatively, dip in melted red candy melts and sprinkle with white sugar pearls.
Meringue mushrooms: This is another fun way to level up this bûche de noël cake using mini meringues and cocoa powder. Follow the steps in this meringue mushroom video for a deliciously sweet, crisp decorative touch.
How to make the yule log cake base
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat the oven to 428°F (220°C/200°C fan). In a large mixing bowl, sift together the ground almonds, confectioners’ (icing) sugar, flour, and cocoa powder. Add the whole eggs.
TWO: Using an electric mixer, whisk for about 10 minutes – or until pale and airy.
THREE: In a separate bowl, whisk the egg whites and whip until foamy.
FOUR: Then add the superfine (caster) sugar and keep whipping until soft peaks form.
FIVE: Gently fold the whisked egg whites into the egg-flour mixture in batches – take care not to deflate the batter.
SIX: Carefully spread the batter onto the prepared baking sheet- it should be about 1/3 inch (1 cm) thick. Bake in the oven for 7–10 minutes – or until the surface is just set and lightly golden. Leave to cool completely.
How to assemble a yule log
ONE: Meanwhile, prepare the cream: pour the cream into a large mixing bowl (ideally chilled) and add the confectioners’ (icing) sugar. Whisk until medium peaks form. To assemble: remove the cooled cake from the tin and cut lengthwise into 3 equal-sized long strips.
TWO: Place one strip of cake on a flat surface lined with cling film. Using the back of a spoon or a palette knife, spread a thin layer of the whipped cream on top.
THREE: Using the plastic wrap as a guide, roll the cake into a tight spiral. Attach the second strip of cake by pressing the edge against the roll. Spread whipped cream on the second strip and continue rolling. Repeat with the third strip. Place onto a serving plate.
FOUR: Next, make the ganache: Put the chopped chocolate into a heat-proof bowl. Add the heavy (double) cream and set over a pan of gently simmering water – make sure the bottom of the bowl doesn’t come into contact with the water.
FIVE: Stir gently until melted and smooth. Set aside to cool and thicken slightly before decorating (this is normally between 5-15 minutes depending on the temperature of your kitchen).
SIX: To decorate: spread the ganache evenly over the sides of the rolled cake.
SEVEN: I use a small palette knife for ease. I like to leave the top ganache-free so you can see the beautiful cream swirl.
EIGHT: Use a fork to create a wood/bark pattern for a rustic effect. Decorate with fresh berries, chopped pistachios, and sprigs of fresh mint. Enjoy!
Tips from Margie’s kitchen
- Sifting: Don’t be tempted to skip sifting the dry ingredients. It is really important to avoid any lumps.
- Folding in egg whites: Gently folding in your egg whites is key to the perfect bûche de noël cake. Be very careful so as to keep in as much air as possible.
- The perfect bake: This bûche de noël cake has a very short baking time. Watch it closely, as if overcooked, the sponge will be dry and tricky to shape.
- Flavored cream: You can have fun flavoring the cream filling. I love adding vanilla for a classic crème chantilly. Some orange zest is wonderfully refreshing and perfect for fans of my Chocolate Orange Mousse. If making for adults, try adding a splash of liqueur. Baileys is fabulously festive (although not at all traditional) and great if you like my Ice Cream with Baileys. Whisky, amaretto, Frangelico, and brandy all work brilliantly too.
- Whipped cream: Take care to whip the cream just to medium peaks for the filling. If you over-whip, it will split, and you will eventually get something akin to butter.
- Ganache: If your kitchen is very warm, make the ganache before you start to assemble the cake. That way it will have time to thicken enough to spread.
Frequently asked questions
A bûche de noël cake is the traditional French Christmas cake. It is as much a part of Christmas in France as Christmas cake or pudding is in the UK. In the same way that panettone and stollen are synonymous with the festive season in Italy and Germany, respectively.
It was first made during Medieval times to celebrate the burning of the yule log. This was when a giant heavy log was placed in a hearth and never allowed to burn out. People would take pieces of the remaining log in the hope that it would bring them good luck the following year.
Also known as ‘yule log’ or ‘chocolate log,’ a bûche de noël is a log-shaped chocolate cake. Imagine a delicate chocolate sponge, filled with whipped cream, decorated with rich chocolate ganache. This will often have lines forked in to look like tree bark.
Sometimes it is just one log shape (like a Swiss roll). Other times, it will be cut so that you have one ‘branch’ going off the side. However, my bûche de noël cake takes the log concept a bit further and turns it into a show-stopping chocolate tree stump cake!
Over the years, the traditional bûche de noël cake has evolved to include all sorts of flavors and fillings. For my bûche de noël cake, I have kept it traditional with whipped cream and decorated it with rich dark chocolate ganache. However, you can now get everything from black forest to salted caramel yule logs. I even saw one supermarket do a white chocolate and passion fruit one (perfect for fans of my White Chocolate and Passion Fruit Cheesecake). Feel free to experiment with different flavored whipped cream or buttercream fillings. You can also try decorating with a chocolate and hazelnut praline ganache. Trust me, it is delicious.
A bûche de noël cake is very similar to a Swiss roll. However, the main difference is how they are decorated. Swiss rolls tend to be kept plain (or decorated simply with sugar), whereas a bûche de noël cake is always decorated to look like a log. Traditionally, a bûche de noël cake should always be made of chocolate (even though more modern versions exist). However, you can find all sorts of flavors of Swiss rolls.
Apart from the egg yolks, this is a fat-less sponge, so it doesn’t last too long. However, you can make the sponge the day before and keep it very well wrapped in plastic wrap. Equally, you can whip the cream a day in advance and keep it covered and chilled in the fridge. Then follow the steps for the ganache and assemble the following day. You can make the ganache the day before and keep it covered and chilled. But bear in mind you will have to warm it, then leave it to cool slightly before decorating. Once made, keep it very well covered and chilled in the fridge (due to the cream). Enjoy within 3 days of making the sponge.
Other recipes you might enjoy
If you like the sound of this bûche de noël cake, try my Classic French Chocolate Mousse. It uses just 3 ingredients and tastes absolutely incredible! Also don’t miss my Molleaux au Chocolat, Chocolate Marshmallows (homemade), and gloriously gooey Self-Saucing Chocolate Pudding.
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
Made this recipe and loved it?
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Bûche de Noël (Yule Log Cake)
Ingredients
For the cake:
- 4.3 oz almond flour (ground almonds)
- 4.3 oz confectioners' sugar (icing sugar)
- 0.75 oz all-purpose flour (plain flour)
- 0.3 oz cocoa powder
- 3 large eggs
- 3 egg whites, weighing 90g roughly
- 0.5 oz superfine sugar (caster sugar)
For the cream:
- 7 fl oz heavy cream (double cream)
- 1.5 oz confectioners' sugar (icing sugar)
For the chocolate ganache:
- 8.75 oz good-quality dark chocolate, chopped
- 7 fl oz heavy cream (double cream)
To decorate:
- Fresh berries
- Chopped pistachios
- Sprigs of fresh mint
Instructions
- Preheat the oven to 428°F (220°C/200°C fan). Grease and line a 12×16 inch (30×40 cm) rectangular baking sheet with parchment paper. Set aside.
- In a large mixing bowl, sift together the almond flour, confectioners' (icing) sugar, flour, and cocoa powder.
- Add the whole eggs and, using an electric mixer, whisk for about 10 minutes – or until pale and airy.
- In a separate bowl, whisk the egg whites with the superfine (caster) sugar until soft peaks form.
- Gently fold the whisked egg whites into the egg-flour mixture in batches – take care not to deflate the batter.
- Carefully spread the batter onto the prepared pan – it should be about 1/3 inch (1 cm) thick. Bake in the oven for 7–10 minutes – or until the surface is just set and lightly golden. Leave to cool completely.
- Meanwhile, prepare the cream: Pour the cream into a large mixing bowl (ideally chilled) and add the confectioners' (icing) sugar. Whisk until medium peaks form – take care not to over-whisk. Cover and chill in the fridge until needed.
- To assemble: Remove the cooled cake from the tin and cut lengthwise into 3 equal-sized long strips.
- Place one strip of cake on a flat surface lined with plastic wrap. Using the back of a spoon or a palette knife, spread a thin layer of the whipped cream on top. Using the plastic wrap as a guide, roll the cake into a tight spiral.
- Attach the second strip of cake by pressing the edge against the roll. Spread whipped cream on the second strip and continue rolling. Repeat with the third strip. Place onto a serving plate.
- Next, make the ganache: Put the chopped chocolate into a heat-proof bowl. Add the double cream and set over a pan of gently simmering water – make sure the bottom of the bowl doesn’t come into contact with the water. Stir gently until melted and smooth. Alternatively, pop the chopped chocolate and cream into a microwave-safe bowl and heat in 20-second bursts, stirring between each one, until melted and smooth. Set aside to cool and thicken slightly before decorating (this is normally between 5-15 minutes depending on the temperature of your kitchen).
- To decorate: Spread the ganache evenly over the sides of the rolled cake. Use a fork to create a wood/bark pattern for a rustic effect. I like to leave the top ganache-free so you can see the beautiful cream swirl. Decorate with fresh berries, chopped pistachios, and sprigs of fresh mint. Enjoy!
Notes
Make-ahead and storage
Make ahead: Apart from the egg yolks, this is a fat-less sponge, so it doesn’t last too long. However, you can make the sponge the day before and keep it very well wrapped in plastic wrap. Equally, you can whip the cream a day in advance and keep it covered and chilled in the fridge. Then follow the steps for the ganache and assemble the following day. You can make the ganache the day before and keep it covered and chilled. But bear in mind you will have to warm it, then leave it to cool slightly before decorating. Once made, keep it very well covered and chilled in the fridge (due to the cream). Enjoy within 3 days of making the sponge. Freezing instructions: I wouldn’t recommend freezing the final bûche de noël due to the cream. However, you can freeze the sponge after baking. Leave it to cool completely before wrapping tightly in plastic wrap and freezing for up to 3 months. Allow to defrost fully before assembling.More quick tips
Measurements: To ensure your yule log comes out as expected, it’s best to use a kitchen scale and the metric measurements given in the recipe. Whipped cream: Take care to whip the cream just to medium peaks for the filling. If you over-whip, it will split, and you will eventually get something akin to butter. Ganache: If your kitchen is very warm, make the ganache before you start to assemble the cake. That way it will have time to thicken enough to spread.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and was so easy to do !
A definite for next Christmas too
Super easy show stopper. I really enjoyed making this and my guests enjoyed eating it.