Three Creams Log

It’s that kind of dessert you remember not just for the taste, but how it made the whole room smell gently sweet and warm, almost like vanilla candles and the faintest whisper of coffee. This bûche aux trois crèmes – the three creams log – is more than just a showy holiday cake. It’s soft sponge rolled around layers of cloud-like cream, with dark chocolate melting into whipped peaks and a trace of coffee that lingers just enough on the tongue… Not too intense. Kind of like an old cafe memory tucked inside a dessert. And yes, it’s as lovely as it sounds, even if it’s a little messy to make. That’s honestly part of the charm.

Why You’ll Crave It

• You get three distinct flavor layers in every bite – chocolatey, creamy vanilla, and mellow coffee – and somehow they never compete.
• The sponge is light, soft, and soaks up just enough cream to stay moist without getting soggy.
• It’s an impressive dessert, but quietly so. Elegant without shouting about it. And it slices beautifully.
• Easy to adapt – once you’ve made it once, you start imagining all kinds of versions… raspberry cream? Hazelnut chocolate?
• Perfect make-ahead option for parties or winter dinners. It needs chilling, so it’s actually less stressful than most desserts.

The first time I made this, the cream spilled out a bit when I rolled it – I panicked, but it still turned out delicious, and now I kind of love the imperfect swirls.

What You’ll Need

• 4 large eggs: at room temperature – they whip better and give the sponge its lift
• 120g sugar: fine granulated works best for the sponge
• 120g all-purpose flour: sifted, to keep things airy
• 30g cocoa powder: unsweetened, rich and dark
• 1 teaspoon baking powder: for a gentle rise
• 200 ml heavy cream: for the vanilla layer – make sure it’s cold
• 1 teaspoon vanilla extract: real vanilla makes a difference
• 50g sugar: again, just enough to lightly sweeten the vanilla cream
• 200g dark chocolate: chopped finely so it melts evenly
• 200 ml heavy cream (for chocolate cream): your second cream layer
• 30g sugar: to balance the bitter edge of the chocolate
• 2 tablespoons instant coffee: stirred into the third cream for that subtle espresso hint
• 200 ml heavy cream (for coffee layer): generously whipped
• 50g sugar: same purpose – soft sweetness, no overpowering
• Cocoa powder: for that final dusting at the end
• Chocolate shavings: optional, but they make it look like it came from a patisserie

Easy How-To

Get the sponge sorted

Start with the oven – 180°C (356°F). Line a baking tray with parchment, get your biggest bowl, and beat the eggs and sugar until they go pale and triple in volume. It always takes longer than I think… about 8 minutes. Sift in the flour, cocoa, and baking powder, and fold gently until it disappears. Bake around 10-12 minutes. It’s ready when the top springs back – not too firm, not too soft.

Work on the first cream (vanilla)

Whip 200 ml heavy cream with the vanilla and sugar until it holds but isn’t stiff. Very soft peaks. Pop it in the fridge while you do the others. You can taste-test right out of the bowl – I always do.

Next, the deep chocolate cream

Warm the cream gently and pour over your chopped chocolate. Let it sit… then stir slowly until it’s smooth and glossy. Add sugar while it’s still warm. Once cool, you whip it just slightly – it needs to stay silky.

Coffee time

Mix coffee powder with a spoon of hot water (just enough to dissolve) and let it cool a bit. Then whip your cream with the sugar, and fold in the coffee mix. This one is sneakily the best flavor. People always ask what it is.

Assemble the log (be kind to it)

Turn your cooled sponge out onto parchment. Spread chocolate cream first, then vanilla, then coffee on top. Not too thick, or it’ll all squish out. Use the parchment to help roll it gently, like a jelly roll. It may crack – that’s fine. You can cover it later. Wrap tightly in plastic wrap and chill it for at least 3 hours. Or overnight if you’re organized (I’m sometimes not).

Last flourish before serving

Unwrap, dust with cocoa, and shave some chocolate over. You can add berries or even pipe a few stars of cream, but honestly… even simple looks beautiful. Slice with a warm knife and serve quietly proud.

Good to Know

• If you forget to fold in the flour and beat it instead, your sponge might fall flat. (Happened to me. Still ate it.)
• The roll looks neater if you trim the messy ends before serving – but honestly the scraggly bits are the tastiest.
• The log firms up better if you give it overnight in the fridge – just cover it well so it doesn’t taste like the fridge shelves.

Serving Ideas

• Serve chilled with hot espresso or black tea, especially after a big meal – it balances everything nicely.
• Small wine glasses of tawny port or a digestif alongside would feel rather elegant too.

Top Tricks

• Use a thin offset spatula to spread the creams – it honestly makes layering easier and cleaner.
• Use plastic wrap to help shape and tighten the log as it chills – it holds everything snug.
• If your sponge cracks, you can patch it with a bit of extra cream – dust with cocoa and nobody will notice.

Frequently Asked Questions

Can I make this cake a day ahead?

Yes, absolutely. The flavors actually deepen with time and it slices better once chilled overnight. Just keep it tightly wrapped in the fridge.

I don’t like coffee – can I skip or swap that cream?

You can swap the coffee cream for another vanilla or even a fruit-infused version. Raspberry or orange zest mixed into cream is lovely too.

How do I keep it from unrolling or falling apart?

Roll it gently while the sponge is very fresh and pliable, and tuck it in plastic wrap tightly to help it keep its shape while chilling.

Can I freeze it?

Technically, yes – though creams can sometimes lose texture. If freezing, wrap tightly and thaw in the fridge overnight before serving.

How long does it last in the fridge?

It keeps well for up to 3 days, though the first two are best. After that, the creams can start to loosen slightly.