Bûche de Noël Yule Log with Chestnut Buttercream

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A classic French-style Yule log cake featuring a light chocolate sponge rolled with chestnut-infused buttercream, elegantly dusted with cocoa powder. This French-inspired holiday recipe, ready in about 45 minutes, pairs eggs, granulated sugar, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 1 cup chestnut puree
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• 2 tbsp unsweetened cocoa powder (for dusting)

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Instructions

1. Step 1: Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.
2. Step 2: In a large bowl, beat 4 large eggs with 3/4 cup granulated sugar on high speed for 5 minutes until thick and pale.
3. Step 3: Sift together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt. Gently fold into the egg mixture until just combined. Fold in 2 tbsp melted unsalted butter.
4. Step 4: Pour batter evenly into prepared pan and spread smooth. Bake for 12-15 minutes until cake springs back when lightly touched.
5. Step 5: While warm, invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake gently from short end with the towel. Cool completely.
6. Step 6: For buttercream, beat 1/2 cup softened unsalted butter until creamy. Gradually add 3/4 cup powdered sugar, 1 cup chestnut puree, 1 tsp vanilla extract, and 2 tbsp heavy cream. Beat until smooth and fluffy.
7. Step 7: Unroll cooled cake carefully, spread chestnut buttercream evenly, then re-roll without towel. Dust exterior with 2 tbsp unsweetened cocoa powder.
8. Step 8: Chill for 1 hour before slicing. Serve slices with extra buttercream or fresh chestnuts if desired.