Description
This classic French Bûche de Noël recipe features a moist hazelnut cake layered and frosted with a rich chocolate Nutella buttercream. Decorated to resemble a festive Yule log, it comes adorned with meringue mushrooms, toasted hazelnuts, and a dusting of confectioner’s sugar to mimic freshly fallen snow. Perfect for holiday celebrations, this elegant cake blends nutty, chocolatey, and buttery flavors into an impressive showstopper dessert.
Ingredients
Scale
Hazelnut Cake
- 1 cup (226 grams) unsalted butter, room temperature
- 1 3/4 cup (368 grams) granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (354 ml) half and half, or milk
- 3 cups (375 grams) all purpose flour
- 1 1/4 cups (150 grams) ground toasted hazelnuts
Frosting
- 6 ounces (170 grams) semisweet chocolate, chopped
- 3/4 cup (222 grams) Nutella
- 1 cup (226 grams) unsalted butter, room temperature
- 3 cups (315 grams) confectioner’s sugar, sifted
- 1 pinch salt
- 3 Tbsp heavy cream (room temperature)
Decoration
- a few tablespoons confectioner’s sugar for dusting
- 1 batch meringue mushrooms
- 1/4 cup (30 grams) ground toasted hazelnuts
Instructions
- Prepare the cake pans: Preheat your oven to 350°F. Butter two 8-inch cake pans and line the bottoms with parchment paper circles. Ensure the pans have full 2-inch sides to accommodate the batter properly.
- Cream butter and sugar: Using a stand mixer or electric beaters, beat the butter and granulated sugar together until very light and fluffy, about 4-5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time along with vanilla extract, beating for another minute and scraping down the bowl sides to mix evenly.
- Combine dry ingredients: Add baking soda, baking powder, and salt, mixing briefly to combine.
- Alternate flour and half and half: Gradually add flour in stages, alternating with half and half, mixing until fully combined. Finally, fold in the ground toasted hazelnuts gently by hand with a spatula to ensure even distribution.
- Bake the cake layers: Divide the batter evenly into the prepared pans and bake for 35-40 minutes until the cakes are risen, golden on top, and spring back when pressed lightly.
- Cool the cakes: Let the cakes cool in the pans for about 10 minutes, then remove them onto a wire rack to cool completely. Cakes can be made a day ahead and refrigerated wrapped.
- Melt the chocolate: Melt the semisweet chocolate in a double boiler or microwave in short bursts, stirring until smooth. Let it cool to room temperature before adding to the frosting to prevent melting the butter.
- Prepare the frosting: Beat the room temperature butter and sifted confectioner’s sugar in a stand mixer until smooth. Add salt, cooled melted chocolate, and Nutella; beat until smooth and uniform. Finally, mix in room temperature heavy cream until creamy.
- Assemble and frost the cake: Spread frosting between the cake layers, then cover the entire cake with frosting. Use a fork to create spiral log ring patterns on top, and pave the sides with frosting to resemble bark texture.
- Decorate the cake: Pat ground toasted hazelnuts in patches around the sides and bottom of the cake for added texture and flavor.
- Final touches: Dust the frosted cake lightly with confectioner’s sugar to mimic snow. Arrange meringue mushrooms on top and around the cake as charming decorations. Serve and enjoy your stunning holiday Bûche de Noël!
Notes
- Ensure the cake pans have at least 2-inch sides to prevent batter overflow during baking.
- Allow melted chocolate to cool completely before mixing into frosting to avoid a melted butter consistency.
- Use room temperature cream in frosting to prevent splitting.
- Cake layers can be made a day in advance and refrigerated to save time on the day of serving.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F for 8-10 minutes until fragrant and lightly browned.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Bûche de Noël, Yule Log Cake, Hazelnut Cake, Chocolate Nutella Frosting, Christmas Cake, Festive Dessert
