I’m excited to share with you a fabulous Christmas dessert recipe: Buche De Noel Yule Log Recipe from Real Simple. If you have always dreamed of putting together a Yule log during the holiday season, I hope you find this tutorial extremely helpful.
Want another Christmas dessert idea? Check out my amazing Eggnog Pie recipe.
Buche De Noel Yule Log Recipe from Real Simple
Note: This post was originally written and published in 2013, but it was updated with better pictures in 2024 for your convenience. “This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Cooking Light, Real Simple, and Sunset Magazines, but all my opinions are my own. #pmedia #SafewayHoliday https://cmp.ly/3/8vNxcO.”
Buche De Noel is French for “Yule Log.” This dessert will be the perfect addition to your recipe collection this Christmas season. It’s beautiful, but the balance of rich chocolate and creamy whipping cream is perfect.
I was hired to find a recipe to make from the Real Simple December 2013 issue I purchased at Safeway to showcase some of the fabulous recipes available in this magazine. I was able to make this Yule log dessert for a Christmas season fundraiser, and it was a huge hit.
“Buche De Noel” – Yule Log Ingredients (Serves 12)
Hands-on time: 60 minutes
Total Time: 1 hour, 25 minutes
- Butter, for the pan
- 1/3 cup all-purpose flour, spooned and leveled
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 4 large eggs, separated
- 1 teaspoon pure vanilla extract
- 3/4 cup plus 3 tablespoons confectioners’ sugar
- 1 cup heavy cream
- 1 tablespoon sour cream
- 1/3 cup heavy cream
- 3 oz semisweet chocolate, chopped
How to Make this Buche De Noel Yule Log Recipe from Real Simple
- Heat oven to 350. Butter a 9×13 jelly roll pan and line with parchment; butter the parchment. I used a silicone mat.
- Whisk together the flour, cocoa, and salt in a small bowl.
- Beat the egg yolks, vanilla, and 1/4 cup of the sugar in a medium bowl with an electric mixer on medium-high until light yellow, 3-4 minutes.
- In a separate bowl, beat the egg whites (with clean beaters) on medium-high until foamy, 1-2 minutes. Gradually add 1/2 cup of the remaining sugar and beat until stiff peaks form, 2-3 minutes or more.
- Gently fold the egg yolk mixture into the egg whites. Gradually fold in the dry ingredients. Transfer the mixture to the prepared pan and use an offset spatula to smooth the surface. Bake until the cake springs back lightly when pressed, 8-10 minutes (mine actually took about 12 minutes). Cool.
- Whip the heavy cream, sour cream, and the remaining 3 tablespoons of sugar in a medium bowl with an electric mixer on medium-high until stiff peaks form, 1-2 minutes.
- Spread the whipped cream on the cake, leaving a 2-inch border along one of the short ends. Starting at the other short end, roll up the cake toward the uncovered border (letting the parchment fall away as you roll…I actually took off the silicone mat before this moment). Place the cake seam-side down on a serving platter. Drizzle with chocolate ganache over the top (recipe to follow). Let set for 5 minutes. Run the tines of a fork through the ganache to create “bark.” (“Buche de Noel” is French for “Yule log”).
- Make the chocolate ganache by bringing 1/3 cup heavy cream to a boil in a small pot. Do not over-cook. Remove from heat, add the chocolate, and let stand for 5 minutes. Whisk to combine. Cool slightly before using.
- Optional: For toppings of candied rosemary and candied raspberries, I followed this tutorial. Candied cranberries would be another beautiful addition.
Step-by-Step Visual Instructions for Making a Busche De Noel Yule Log
I love having a visual overview of all the steps of making a dessert.
I went to Safeway to shop to buy ingredients for a dessert I needed to make for a fundraiser at our church. A friend and her family are going on a mission trip to Uganda to work with kids. I started in the magazine aisle to find the magazines I wanted. My kids looked at the books on the shelf while I thumbed through magazines to find something tantalizing to make for the jazz evening.
I checked out the new issues of Real Simple, Cooking Light, and Sunset magazines. I grew up in a family that had magazines. My mom would have several cooking magazines, and she would dog-ear or mark the ones she wanted to try. I’m sure I inherited some of this from her.
Currently, I rip out the recipes I am interested in, then glue them to a piece of paper, put them in a plastic cover, and organize them in a binder. You can look back to see more about my methods.
Cooking Light has been a staple for my mom and me, but I love Real Simple and Sunset too. Although the other magazines I found had great recipes and fun travel information, I discovered this fabulous Buche De Noel recipe from the Real Simple magazine.
When I saw the image and read the recipe, I knew immediately this was what I wanted to make for the fundraiser. Thankfully, Real Simple hired me to share their fabulous recipe.
I cannot emphasize enough how much kids will grow, learn, and create memories with you as you have them help in the kitchen. My kids love this time, and I do too.
If you need to know what stiff peaks look like, I added this helpful picture.
As you roll up the cake, it will crack a bit. Be careful and gentle as you roll, but don’t worry. This dessert is covered in chocolate ganache to cover any imperfections.
This is what your cake will look like all rolled up and ready to set on the serving dish.
Beautiful.
Buche De Noel Yule Log Recipe from Real Simple
I’ve made ganache before, but I haven’t used the method of boiling the cream first. This was super easy. Just make sure to not over-boil the cream.
The ganache you can drizzle along the top. You will then spread the ganache to give a smooth look on the top and sides of your yule log.
Using a fork will create a log-like feel.
This “Buche de Noel” is beautiful and will promise to delight your friends and family this Christmas season.
Recipe Card for Buche De Noel Yule Log
Buche De Noel Yule Log
Ingredients
- Butter for the pan
- 1/3 cup all-purpose flour spooned and leveled
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 4 large eggs separated
- 1 teaspoon pure vanilla extract
- 3/4 cup plus 3 tablespoons confectioners’ sugar
- 1 cup heavy cream
- 1 tablespoon sour cream
- 1/3 cup heavy cream
- 3 oz semisweet chocolate chopped
Instructions
- Heat oven to 350. Butter a 9×13 jelly roll pan and line with parchment; butter the parchment. I used a silicone mat.
- Whisk together the flour, cocoa, and salt in a small bowl.
- Beat the egg yolks, vanilla, and 1/4 cup of the sugar in a medium bowl with an electric mixer on medium-high until light yellow, 3-4 minutes.
- In a separate bowl, beat the egg whites (with clean beaters) on medium-high until foamy, 1-2 minutes. Gradually add 1/2 cup of the remaining sugar and beat until stiff peaks form, 2-3 minutes or more.
- Gently fold the egg yolk mixture into the egg whites. Gradually fold in the dry ingredients. Transfer the mixture to the prepared pan and use an offset spatula to smooth the surface. Bake until the cake springs back lightly when pressed, 8-10 minutes (mine actually took about 12 minutes). Cool.
- Whip the heavy cream, sour cream, and the remaining 3 tablespoons of sugar in a medium bowl with an electric mixer on medium-high until stiff peaks form, 1-2 minutes.
- Spread the whipped cream on the cake, leaving a 2-inch border along one of the short ends. Starting at the other short end, roll up the cake toward the uncovered border (letting the parchment fall away as you roll…I actually took off the silicone mat before this moment). Place the cake seam-side down on a serving platter. Drizzle with chocolate ganache over the top (recipe to follow). Let set for 5 minutes. Run the tines of a fork through the ganache to create “bark.” (“Buche de Noel” is French for “Yule log”).
- Make the chocolate ganache by bringing 1/3 cup heavy cream to a boil in a small pot. Do not over-cook. Remove from heat, add the chocolate, and let stand for 5 minutes. Whisk to combine. Cool slightly before using.
- Optional: For toppings of candied rosemary and candied raspberries, I followed this tutorial. Candied cranberries would be another beautiful addition.
Want More Christmas Dessert Ideas?
Reindeer Oreo Cream Cheese Truffles
This turned out beautifully Jodi! I just LOVE Real Simple – need to pick up this issue ASAP 🙂 Pinned!
Thanks so much, Trish. It tasted great too. Thank you for pinning this also. I really appreciate your support@
My mother in Law makes this every Christmas, so glad now I have the recipe, need to go grab a Real Simple quick!
I hope you do check it out. They have a lot of great recipes. The Buche de Noel was really tasty. Thanks for commenting!
Miaaaammmmmm !!!!! I love it
Thank you so much! It was pretty yummy.
I made this last night for our family Christmas party. Fabulous! Only thing I might change is to and to add tuch of coffee to the ganache.
I’m so glad you made this and enjoyed it! I love the idea of adding the coffee. You could also do a coffee liqueur. Thanks for commenting!
Well, it’s cooling on the counter now! The batter was beautiful. My only problem is impatience which “made” me jump to the directions and not read through the ingredients. I used regular sugar instead of confectioner’s. I REALLY hope the cake turns out! But then again, that’s what the ganache is for, right?
Let me know. I actually think I may have done the EXACT same thing, and it worked. Hope you love it!
Well, it actually became a disaster as the cake stuck to the cooling racks. I may or may not have had a fit where the cake ended up embedded in many corners of the kitchen. BUT I did remake the cake and it rolled perfectly. I had less cream for the filling as I had used it up for my 2nd attempt at a cake. I’m too stubborn to let a buche de noel get me!
BTW, the random pieces that got thrown around tasted delicious. Very good recipe. Thanks for posting!
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I think I am going to try this for an extra credit project for my French class. I really hope it works.
I think you’ll love it. Have a lot of fun with it – and so will your class. 🙂
Made this Buche de Noel today and it was delicious. Neither the cake or filling was too sweet. This was the first time I ever made ganache which was very good but I think I expected it to be more set than it was. Nonetheless it is a delicious recipe, thank you.
I’m so glad you enjoyed it. I really do love this cake. You’re right about the level of sweetness in this cake. Thank you so much for taking the time to comment.
Can I make this recipe in advance and freeze it. If yes, how far should I take the recipe and stop and do the stuff just before serving?
Thanks
Annie
I have never tried it. With my cake experience, I would guess you could do the cake ahead of time. I always freeze my cakes, and it actually really holds the moister well. I would wrap it in plastic and then foil and stick it in the freezer. I would then let it thaw completely before doing the final steps. If you do it, let me know if it works. 🙂
How long do you cool the cake after taking it out the oven? I was reading some other log recipes and they all say to immediately roll it in a towel as soon as you take it out the oven??
If I remember correctly, I just let it cool completely. I wouldn’t want it to impact the whipping cream and make it melt all over. I need to make this recipe again because it is so good. It’s been a while for me. I hope you enjoy it.
Could this recipe possibly fit more than 12 slices? Because I am making this for my french class for extra credit, and I don’t want to make two!
How many people? I suppose you could slice it pretty thin or slice it into 12 and then cut each in half. I think you could make it work. Good luck with the extra credit!
If you roll the cake while still warm and let it cool that way, then unroll to add filling, it shouldn’t crack. Just a bit of fyi 😉
Great tip. Thank you so much for sharing. 🙂
God Bless You!! The Yule Log has been my baking Holy Grail. Last year after three tries, I ended up serving my guests the three parts to dip at will. Delicious, but a total baking fail. This year, I followed your recipe and it came out perfectly!!! My oven required slightly longer baking the cake. But, this is generally the case with any baking task with my oven. I also messed up and used granulated sugar in the cake batter rather than confectioners sugar. So, apparently, this is a forgiving recipe. It came out amazing, looked beautiful and tasted divine. This recipe will be my go to from now on.
You are so determined. I love it. I am so, so glad this worked well for you. Good to know the granulated sugar works as well. Thank you so much for commenting. I love to know how my blog benefits people. A successful yule log is definitely reason to celebrate.
I felt my cake was VERY thin. I wanted to roll it the long way so I could cut to make the log with a branch. But did as you suggested and was short, so no branch. Eating it tomorrow. Will post again. Ty
I hope it turned out OK. I made it again this year, and I’m excited to add some pictures because I did a bit different design on it. We enjoyed it, so I hope your family did as well.