Yule Log Cake (Christmas Log)

why make this recipe

Yule Log Cake, or Bûche de Noël, is a festive treat that brings joy to holiday celebrations. This chocolate cake rolled with sweet filling and covered in rich ganache mimics the tradition of burning logs in winter. Making a Yule Log Cake at home not only showcases your baking skills but also elevates your holiday dessert table. It’s a charming centerpiece that appeals to both kids and adults alike, making it perfect for Christmas gatherings.

how to make Yule Log Cake

Ingredients

• 4 large eggs (separated and room temperature)
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup cake flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon espresso powder
• 1/4 teaspoon salt
• 8 ounces bittersweet or dark chocolate (chopped)
• 1 tablespoon unsalted butter (room temperature)
• 1 teaspoon pure vanilla extract
• Pinch salt
• 3/4 cup heavy cream
• 1 cup heavy cream
• 1/4 cup confectioners’ sugar (powdered sugar) (more or less, to taste)
• 1 teaspoon pure vanilla extract (or vanilla bean paste)

Directions

1. Make the chocolate cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a bowl, beat the egg yolks and granulated sugar until thick and pale. Stir in vanilla. In another bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt. Gradually add the dry ingredients to the egg yolk mixture until just combined.
2. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain. Pour the batter into the prepared pan and spread it evenly. Bake for about 10-12 minutes or until the cake springs back when touched.
3. Prepare chocolate ganache frosting: In a heat-safe bowl, place the chopped chocolate and butter. Heat cream in a saucepan until just simmering, then pour over the chocolate. Let it sit for a minute, then stir until smooth. Stir in a pinch of salt and set aside to cool.
4. Whipped cream filling: In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add confectioners’ sugar and vanilla extract, continuing to beat until stiff peaks form.
5. Assemble the cake roll: Once the cake has baked and cooled slightly, carefully remove it from the pan and peel away the parchment paper. Place a clean kitchen towel on top of the cake, then roll it tightly from one end to the other while it’s still warm. Let it cool completely in the towel. When cooled, unroll the cake and spread the whipped cream filling evenly over the top. Roll the cake back up without the towel and place seam-side down on a serving platter.
6. Frost the cake: Use the cool chocolate ganache to frost the outside of the rolled cake. You can use a fork to create bark-like textures on the surface for a more authentic look.
7. Finish: Decorate as desired with additional whipped cream or festive decorations.

how to serve Yule Log Cake

Serve the Yule Log Cake sliced into generous pieces on a decorative plate. You can add a dollop of whipped cream or a sprinkle of cocoa powder or confectioners’ sugar on top for extra flair. Pair it with a cup of coffee or tea for a delightful treat.

how to store Yule Log Cake

Store any leftover cake in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. It is best enjoyed within 3-4 days for optimal flavor and texture.

tips to make Yule Log Cake

• Ensure all ingredients are at room temperature for better mixing.
• Be gentle when folding in the egg whites to maintain the cake’s light texture.
• If the cake cracks when rolling, don’t worry! You can cover it with ganache as a delicious disguise.
• Experiment with different fillings like fruit preserves or flavored whipped cream for a unique twist.

variation

You can create a variation of the Yule Log Cake by using flavors like coffee or hazelnut instead of chocolate. Adding crushed peppermint candies or orange zest can also give it a festive twist!

FAQs

Q: Can I make the cake ahead of time?

A: Yes! You can bake the cake a day in advance and store it in the refrigerator until you’re ready to assemble and frost it.

Q: Can I freeze the Yule Log Cake?

A: Yes, you can freeze the un-frosted cake. Wrap it tightly in plastic wrap and keep it in an airtight container. It can be frozen for up to a month.

Q: What can I use instead of heavy cream for the filling?

A: You can use whipped topping or a dairy-free alternative like coconut cream for a lighter filling if desired.