Yule Log Cake (Buche de Noel) Recipe

This festive Yule Log is a flourless Christmas cake filled with luscious cream and adorned with bark-like etchings of decadent buttercream frosting.

Prep Time1 40

Cook Time12

Total Time1 52

Servings: servings

Calories: 342kcal

Get Recipe Ingredients

These simple meringue mushrooms are easy to make ahead. Preheat the oven to 275℉ and line a baking sheet with parchment paper.
Beat the room-temperature egg whites, salt, and cream of tartar using a stand mixer or electric mixer until frothy and white. While the mixer runs, gradually sprinkle in the sugar and continue beating until stiff and glossy, about 5 minutes. Place meringue in a pastry bag fitted with a large round tip (about ⅜" round or a Wilton 2A tip).
On the prepared baking sheet, pipe 12 stems and 12 caps onto the parchment paper. Pipe the stems by squeezing the bag while slowly moving the tip up to form a column or stem. For the round mushroom tops, place tip ½ inch above parchment and squeeze until desired size. Remember, mushrooms are NOT perfect, so irregularities in stems and tops will make the Yule Log even more beautiful.
Bake for 45 minutes, or until the meringue is dry. Let cool completely and then dust lightly with cocoa powder. They can be stored in an airtight container at room temperature. Avoid storing in the refrigerator.
To assemble, use a sharp knife to remove any sharp points from the tops of stems if needed. Dip the flat mushroom top in melted chocolate and place on a stem. Turn upside down until set.

Preheat the oven to 350℉. Grease or line with parchment a 10 ½ by 15 ½ by 1-inch baking sheet (or jelly roll pan). If using parchment, lightly spray the paper with nonstick cooking spray and set aside.
In the bowl of a mixer or with an electric mixer, beat egg yolks until thick and light. In a separate bowl, sift the powdered sugar and cocoa powder together. While mixing, gradually add to the egg yolk mixture.
Beat the egg whites until frothy, and then add the cream of tartar and salt. Continue to beat until stiff peaks form.
Fold the ½ of the egg whites into the batter until mixed in. Then, carefully fold in the remaining egg whites until combined.
Spread the batter evenly on the prepared baking sheet. Bake in the center of the oven for 12-15 minutes, or until the top springs back when lightly touched.
While the cake is baking, place a clean dish towel on the counter and generously sift powdered sugar over the top. I like to use a fine mesh strainer. Remove the cake from the oven and immediately invert onto the towel, and pull off the parchment paper layer. Starting at the long end, tightly roll up the cake with the tea towel. Place seam side down to cool completely.

While the cake is cooling, beat the heavy cream until thickened, and then add the sugar and vanilla. Continue beating until stiff.
Carefully unroll the cooled cake and spread the cream filling over the cake, leaving a 1-inch border. Using the towel, roll the cake again, starting from the same long end. Remove any excess filling from the seams or ends and place the cake seam-side down on a tray. Chill the cake until firm and you're ready to frost and decorate.

Add butter and salt to a mixing bowl, or the bowl of a stand mixer, and beat until smooth and creamy. Add the cocoa powdered and continue to beat until combined. With the mixer running, beat in the powdered sugar and vanilla. With the mixer running, slowly stream in heavy cream, mixing until the frosting is fluffy and spreadable.

Remove the chilled cake from the refrigerator and place on a serving platter. Slice and remove the ends of the cake for a neat edge, and then diagonally cut a section of cake 2-3 inches from the end. This section will be a branch. Add the branch to the side of the cake, facing outward. Use frosting to adhere the branch to the cake.
Spread the remaining frosting over the cake roll, leaving the ends exposed. Run fork tines through the frosting to create lines resembling bark. Refrigerate until ready to serve.
To serve, decorate the log with meringue mushrooms. You can also add sugared cranberries for color and sugared fresh rosemary for a woodland texture. Dust lightly with powdered sugar before serving.