I just finished a Chocolate Roll Cake Yule Log that somehow manages to be ridiculous, elegant and a little bit mean-looking in the best way, and you have to see it to believe it.
I’m obsessed with this Chocolate Yule Log because it hits every chocolate nerve I have. I love the way the moist sponge and whipped filling fight for attention, and I always push my luck with extra vanilla.
I crave the slathered mocha frosting, the bitter chocolate folded with a hit of coffee that wakes up the whole thing. Simple Yule Log Cake?
Yep, but don’t call it simple at tasting time. I usually tweak nothing, just stare at the unrolled cake, thinking about eggs and heavy whipping cream and how every bite is ridiculous.
Pure dessert joy. Every single crumb.
Ingredients
- Eggs: they give structure and lift, making the sponge light and springy.
- Sugar: adds sweetness and helps the cake brown; it’s the happy binder.
- Flour: the body of the cake, keeps it from collapsing while staying tender.
- Cocoa powder: gives that chocolate punch and deep color, slightly bitter and grown-up.
- Salt: just a pinch wakes up the chocolate, makes flavors pop more.
- Vanilla extract: warm, homey aroma that makes everything taste a bit richer.
- Melted butter: adds silkiness and flavor, keeps the sponge moist without heaviness.
- Confectioners sugar dusting: pretty finish and a snowy look, simple and charming.
- Heavy cream: whips into fluffy filling, lightens the whole cake experience.
- Confectioners sugar for filling: stabilizes and sweetens the cream without grit.
- Vanilla for filling: cozy vanilla notes in every bite, nothing fussy.
- Softened butter for frosting: gives the frosting spreadable, buttery richness you’ll love.
- Confectioners sugar for frosting: smooth texture and sweet backbone for the buttercream.
- Cocoa for frosting: deepens chocolate flavor and gives that rustic log look.
- Melted chocolate: intense chocolate depth and glossy finish, kind of luxurious.
- Espresso or coffee: sharpens chocolate taste, makes it taste more grown-up.
- Frosting salt: balances sweetness so it’s not cloying, subtle but crucial.
- Vanilla for frosting: rounds out the buttercream with comforting fragrance.
- Garnishes: chocolate curls, berries or mint add crunch, color, and fresh zing.
Ingredient Quantities
- 4 large eggs, room temp
- 3/4 cup (150g) granulated sugar
- 3/4 cup (95g) all purpose flour, sifted
- 1/3 cup (35g) unsweetened cocoa powder, sifted
- 1/4 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled
- confectioners sugar for dusting (about 2 tablespoons)
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 1/4 cup (30g) confectioners sugar, for the filling
- 1 teaspoon vanilla extract, for the filling
- 1/2 cup (115g) unsalted butter, softened, for frosting
- 1 1/2 cups (180g) confectioners sugar, for frosting
- 1/3 cup (35g) unsweetened cocoa powder, for frosting
- 4 ounces (115g) dark or semisweet chocolate, finely chopped and melted
- 1 to 2 tablespoons strong brewed espresso or very strong coffee, cooled (adjust for taste)
- 1/8 teaspoon fine salt, for frosting balance
- 1 teaspoon vanilla extract, for frosting
- optional garnishes: chocolate shavings or curls, extra confectioners sugar for dusting, fresh berries or mint
How to Make this
1. Preheat oven to 375F (190C). Line a 15×10 inch jelly roll pan with parchment and lightly grease; shake a little confectioners sugar over the parchment so the cake won’t stick.
2. In a clean bowl beat 4 large room temp eggs with 3/4 cup (150g) granulated sugar until thick, pale and the ribbon stage is reached, about 5 to 7 minutes with a hand mixer. Stir in 1 teaspoon vanilla extract and 2 tablespoons melted cooled butter. Don’t overmix or the cake will deflate.
3. Gently fold in 3/4 cup (95g) sifted all purpose flour, 1/3 cup (35g) sifted unsweetened cocoa powder and 1/4 teaspoon fine salt in two additions, using a spatula and careful gentle motions so you keep as much air as possible.
4. Spread batter evenly in the prepared pan, smooth the top, and bake 10 to 12 minutes until the cake springs back lightly and a toothpick comes out with moist crumbs. Don’t overbake.
5. While cake bakes, lay a clean kitchen towel on the counter and dust it liberally with about 2 tablespoons confectioners sugar. As soon as cake is out of oven invert onto sugared towel, peel off parchment and roll the cake up with the towel from the short side. Let cool completely rolled up, seam side down. Rolling while warm trains the cake to roll without cracking.
6. Make the filling: whip 1 1/2 cups (360ml) cold heavy cream with 1/4 cup (30g) confectioners sugar and 1 teaspoon vanilla until medium to stiff peaks form. Unroll the cooled cake gently, spread the whipped cream evenly leaving a 1/2 inch border, then re-roll the cake tightly without the towel. Trim ends at an angle if you want a realistic log look.
7. Chill the rolled cake in the fridge at least 30 minutes to firm up before frosting. This makes frosting easier and neater.
8. For the mocha chocolate frosting: beat 1/2 cup (115g) softened unsalted butter until creamy, then slowly beat in 1 1/2 cups (180g) confectioners sugar and 1/3 cup (35g) unsweetened cocoa powder on low speed. Add 4 ounces (115g) finely chopped melted chocolate, 1 to 2 tablespoons strong brewed espresso or very strong coffee (cooled) to taste, 1/8 teaspoon fine salt, and 1 teaspoon vanilla extract. Adjust thickness with a teaspoon of coffee or a little extra confectioners sugar so the frosting is spreadable but holds texture.
9. Spread the mocha frosting over the chilled log with an offset spatula. Use the back of a fork or the spatula to make bark-like lines and texture. You can cut a short piece from one end and attach it to the side to mimic a branch, securing with frosting. Chill briefly so the frosting sets.
10. Finish with optional garnishes: dust with extra confectioners sugar for a snowy look, add chocolate shavings or curls, fresh berries or mint. Keep refrigerated until serving; bring to room temperature 20 to 30 minutes before slicing for best flavor.
Equipment Needed
1. 15 x 10 inch jelly roll pan lined with parchment (lightly greased and dusted with confectioners sugar)
2. Electric hand mixer (or a whisk if you wanna work your arm)
3. Large mixing bowls (one for eggs, one for dry ingredients)
4. Rubber spatula for folding and scraping
5. Offset spatula for spreading frosting and smoothing the cake
6. Flat kitchen towel, clean, for rolling the cake (heavily dusted with confectioners sugar)
7. Fine mesh sifter or sieve for flour and cocoa powder
8. Measuring cups and spoons plus a kitchen scale if you use grams
9. Wire cooling rack and a serrated knife for trimming slices and shaping ends
FAQ
Bûche De Noël Recipe (Yule Log Cake) Substitutions and Variations
- Eggs
- Use 1/4 cup (60g) silken tofu pureed per egg for a denser, fudgy sponge. Works best if you blend it very smooth and fold gently.
- Use 3 tablespoons store bought egg replacer mixed with water per egg for a lighter, more cake like texture.
- Heavy whipping cream
- Use full fat coconut cream (chilled, scoop the solid part) 1:1. Flavor will be slightly coconutty so add a splash more vanilla if desired.
- Use chilled mascarpone thinned with a little milk 3:4 (mascarpone:milk) whipped until fluffy for a richer filling.
- All purpose flour
- Use cake flour: substitute 1 cup minus 2 tbsp AP flour plus 2 tbsp cornstarch for each cup for a lighter, more tender sponge.
- Use gluten free 1:1 flour blend (that contains xanthan gum) for a gluten free cake. Texture will be slightly different but still tasty.
- Unsalted butter (for frosting)
- Use equal amount European style butter if you want more flavor and a silkier mouthfeel, salt adjusted separately.
- Use vegan butter (stick style) 1:1 for a dairy free frosting, but chill briefly and beat well to get the right texture.
Pro Tips
1. Use room temp eggs, they whip up way better and you get more volume. If you forgot to take them out, set eggs in warm (not hot) water for 5 to 10 minutes and they’ll come up to temp fast.
2. When you fold in the flour and cocoa, do it slowly and cut through the center with a spatula, then scoop from the bottom and fold over. Don’t stir like a batter, you’re trying to keep the air in. A few small streaks are okay, they’ll finish mixing when you spread the batter.
3. Roll the cake while it’s still warm exactly how the recipe says, it trains the sponge so it won’t crack later. If you see a crack starting when you re-roll with filling, press a little extra whipped cream into the crack and chill, that usually hides it and keeps moisture in.
4. For the frosting, melt the chocolate gently and let it cool a bit before adding to the butter mixture so it doesn’t seize or melt the butter. Start with one tablespoon of espresso, taste, then add more if you want a stronger mocha kick. If frosting gets too soft, chill briefly and then re-whip a little to bring back texture.
Bûche De Noël Recipe (Yule Log Cake)
I just finished a Chocolate Roll Cake Yule Log that somehow manages to be ridiculous, elegant and a little bit mean-looking in the best way, and you have to see it to believe it.
12
servings
429
kcal
Equipment: 1. 15 x 10 inch jelly roll pan lined with parchment (lightly greased and dusted with confectioners sugar)
2. Electric hand mixer (or a whisk if you wanna work your arm)
3. Large mixing bowls (one for eggs, one for dry ingredients)
4. Rubber spatula for folding and scraping
5. Offset spatula for spreading frosting and smoothing the cake
6. Flat kitchen towel, clean, for rolling the cake (heavily dusted with confectioners sugar)
7. Fine mesh sifter or sieve for flour and cocoa powder
8. Measuring cups and spoons plus a kitchen scale if you use grams
9. Wire cooling rack and a serrated knife for trimming slices and shaping ends
Ingredients
-
4 large eggs, room temp
-
3/4 cup (150g) granulated sugar
-
3/4 cup (95g) all purpose flour, sifted
-
1/3 cup (35g) unsweetened cocoa powder, sifted
-
1/4 teaspoon fine salt
-
1 teaspoon pure vanilla extract
-
2 tablespoons unsalted butter, melted and cooled
-
confectioners sugar for dusting (about 2 tablespoons)
-
1 1/2 cups (360ml) heavy whipping cream, cold
-
1/4 cup (30g) confectioners sugar, for the filling
-
1 teaspoon vanilla extract, for the filling
-
1/2 cup (115g) unsalted butter, softened, for frosting
-
1 1/2 cups (180g) confectioners sugar, for frosting
-
1/3 cup (35g) unsweetened cocoa powder, for frosting
-
4 ounces (115g) dark or semisweet chocolate, finely chopped and melted
-
1 to 2 tablespoons strong brewed espresso or very strong coffee, cooled (adjust for taste)
-
1/8 teaspoon fine salt, for frosting balance
-
1 teaspoon vanilla extract, for frosting
-
optional garnishes: chocolate shavings or curls, extra confectioners sugar for dusting, fresh berries or mint
Directions
- Preheat oven to 375F (190C). Line a 15×10 inch jelly roll pan with parchment and lightly grease; shake a little confectioners sugar over the parchment so the cake won’t stick.
- In a clean bowl beat 4 large room temp eggs with 3/4 cup (150g) granulated sugar until thick, pale and the ribbon stage is reached, about 5 to 7 minutes with a hand mixer. Stir in 1 teaspoon vanilla extract and 2 tablespoons melted cooled butter. Don’t overmix or the cake will deflate.
- Gently fold in 3/4 cup (95g) sifted all purpose flour, 1/3 cup (35g) sifted unsweetened cocoa powder and 1/4 teaspoon fine salt in two additions, using a spatula and careful gentle motions so you keep as much air as possible.
- Spread batter evenly in the prepared pan, smooth the top, and bake 10 to 12 minutes until the cake springs back lightly and a toothpick comes out with moist crumbs. Don’t overbake.
- While cake bakes, lay a clean kitchen towel on the counter and dust it liberally with about 2 tablespoons confectioners sugar. As soon as cake is out of oven invert onto sugared towel, peel off parchment and roll the cake up with the towel from the short side. Let cool completely rolled up, seam side down. Rolling while warm trains the cake to roll without cracking.
- Make the filling: whip 1 1/2 cups (360ml) cold heavy cream with 1/4 cup (30g) confectioners sugar and 1 teaspoon vanilla until medium to stiff peaks form. Unroll the cooled cake gently, spread the whipped cream evenly leaving a 1/2 inch border, then re-roll the cake tightly without the towel. Trim ends at an angle if you want a realistic log look.
- Chill the rolled cake in the fridge at least 30 minutes to firm up before frosting. This makes frosting easier and neater.
- For the mocha chocolate frosting: beat 1/2 cup (115g) softened unsalted butter until creamy, then slowly beat in 1 1/2 cups (180g) confectioners sugar and 1/3 cup (35g) unsweetened cocoa powder on low speed. Add 4 ounces (115g) finely chopped melted chocolate, 1 to 2 tablespoons strong brewed espresso or very strong coffee (cooled) to taste, 1/8 teaspoon fine salt, and 1 teaspoon vanilla extract. Adjust thickness with a teaspoon of coffee or a little extra confectioners sugar so the frosting is spreadable but holds texture.
- Spread the mocha frosting over the chilled log with an offset spatula. Use the back of a fork or the spatula to make bark-like lines and texture. You can cut a short piece from one end and attach it to the side to mimic a branch, securing with frosting. Chill briefly so the frosting sets.
- Finish with optional garnishes: dust with extra confectioners sugar for a snowy look, add chocolate shavings or curls, fresh berries or mint. Keep refrigerated until serving; bring to room temperature 20 to 30 minutes before slicing for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 125g
- Total number of serves: 12
- Calories: 429kcal
- Fat: 26g
- Saturated Fat: 15.3g
- Trans Fat: 0.04g
- Polyunsaturated: 0.8g
- Monounsaturated: 6.7g
- Cholesterol: 124mg
- Sodium: 120mg
- Potassium: 90mg
- Carbohydrates: 42g
- Fiber: 3g
- Sugar: 34g
- Protein: 5.5g
- Vitamin A: 260IU
- Vitamin C: 0.2mg
- Calcium: 61mg
- Iron: 1mg
