Bûche de Noël Yule Log with Chestnut Buttercream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs large 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.

Prep: 30 min Cook: 15 min Serves 10 French cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Bûche de Noël Yule Log with Chestnut Buttercream take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bûche de Noël Yule Log with Chestnut Buttercream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Bûche de Noël Yule Log with Chestnut Buttercream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bûche de Noël Yule Log with Chestnut Buttercream for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bûche de Noël Yule Log with Chestnut Buttercream?

French holiday like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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