Yule log cake is also known as Bûche De Noël in French. It is a delicious chocolate sponge cake filled with vanilla whipped cream and covered with chocolate ganache. Yule cake is a traditional Christmas cake that is decorated to resemble a log. This classic Christmas dessert is definitely a showstopper. It not only looks amazing but also it tastes absolutely divine.
This holiday season, why not make a Yule log cake that your friends and family will love? A perfect dessert for Christmas Eve or Christmas Day, the Yule log cake is now a holiday tradition that can be made anytime during the holidays. This holiday Yule log cake is fairly easy to make, tastes fabulous, and can be used as a centerpiece; it is that unique and beautiful.
Yule Log Cake Recipe (Bûche De Noël)
Today, the words “Yule” and “Yuletide” are synonymous with “Christmas,” but the original meaning behind Yule is different from that of the Christian holiday.
The word “Yule” comes from Old English geol, which referred to a midwinter festival centered around the winter solstice (December 21st), which traditionally marked the halfway point of the winter season. While customs differed, a feast and celebrations were common at this time.
The burning of a log in celebration of Yule started well before medieval times and was originally part of these festivities. In Christian times a traditional Yule log would burn in the fireplace through the 12 Days of Christmas – from Christmas Day through the evening of the 5th of January, which is also known as Twelfth Night.
Source
Tips and variations for making this Yule log cake:
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● The Yule log cake became popular in France in the 19th century and has been adopted elsewhere ever since!
● This uses a standard mixer as it is easier to combine and whisk items. If you would like to use a handheld mixer or just your arm, good for you!
● Do not overbake your cake as it could crack.
● When you roll the Yule cake, you can use the parchment paper it was baked in or a clean kitchen towel.
● When rolling and unrolling the cake do so very carefully as you do not want it to crack. Make sure the side of the cake does not stick to the parchment paper.
● Use a fork or a serrated knife to make the bark scores all along the cake sides and top in the chocolate frosting. Do not frost the ends of the log.
● This Yule log is filled with a simple whipped cream that anyone can make. I have seen mascarpone, cream cheese, and Neufchâtel fillings used, but this is easiest and it tastes great!
● When cutting the piece of cake to make a stub, make certain the cut is on a diagonal so it will line up well against the side of the log.
● You can decorate it with sugared cranberries or dried cranberries and pieces of rosemary. Or, make leaves, marzipan mushroom, etc to represent what a real log would look like.
● This Yule log is decorated with faux berries. If you do decorate with non-edible decorations, be certain to remove them before serving.
For more delicious holiday cakes, try one of these:
● Baileys Irish Cream Hot Chocolate Bundt Cake Recipe
● Candy Cane Cheesecake Recipe
● Gingerbread Coffee Cake Recipe
Yule Log Cake Ingredients:
For the Chocolate Cake:
● ¾ cup All-purpose Flour
● 1/3 cup Cocoa Powder
● ¼ teaspoon Salt
● 1 teaspoon Baking Powder
● 5 large Eggs, separated
● ½ cup Confectioners’ Sugar
● ¼ cup Butter, melted
● 1 teaspoon Vanilla Extract
For the Filling:
● 1 cup Heavy Whipping Cream
● ½ teaspoon Vanilla Extract
For the Chocolate Ganache Icing:
● 8 ounces Dark Chocolate Chips
● ½ cup Heavy Whipping Cream
Yule Log Cake Mise en Place:
● 13 x18 inch Sheet Pan
● Stand Mixer (whisk, bowls, etc)
● Saucepan
● Measuring Spoons
● Measuring Cup
● Rubber Spatula
● Parchment Paper
● Plastic Wrap
● Serving Platter
Yule Log Cake Recipe Directions:
1. Preheat the oven to 350°F.
2. Line a 13 x18 inch pan with a sheet of parchment paper. Leave some paper overflowing on the sides so that it will be easier to lift the cake out.
3. Sift together all-purpose flour, cocoa powder, salt, and baking powder. Set aside.
4. Using a stand electric mixer and the whisk attachment, in a large bowl combine five egg yolks and confectioners’ sugar, whisk on medium speed until well combined.
5. Add the melted butter and one teaspoon of vanilla extract and combine well.
6. Add the sifted flour mixture to the yolk mixture and gently combine the dry ingredients into the wet ingredients. Set aside.
7. In a separate bowl whip egg whites until stiff peaks form.
8. By hand, gently fold the whipped egg whites into the chocolate cake mixture in batches. Fold gently mix until combined.
9. Pour the cake batter into the prepared pan, spread it so it reaches all ends of the pan evenly, and bake for 10-13 minutes or until a toothpick insert comes out clean. Do not overbake.
10. Remove the cake from the oven, lift the cake out from the pan, and put it on your kitchen countertop, island, platform, etc.
11. While the cake is hot, roll the cake from the short end using the parchment paper the cake was baked. Set the cake roll aside to cool completely.
12. Next whip the heavy cream and ½ teaspoon of vanilla extract until stiff cream forms.
13. Unroll the cooled cake carefully and spread the whipped cream evenly, then roll the cake back up back (minus the parchment paper, although you can use it as a guide if you like). Cover in plastic wrap and roll the ends of the plastic tight.
14. Refrigerate the rolled-up cake for at least 1 hour to firm up.
15. Next prepare the chocolate ganache. Heat the heavy whipping cream just until it begins to simmer, and then pour it over the chocolate chips. Let it sit for a few minutes, then whisk properly (the chocolate chips will melt with the addition of hot cream).
16. Allow the ganache to come to room temperature. It will thicken as it cools. If it is not thick enough, you can whip it at high speed until it thickens.
17. To Decorate:
18. Gently cut off a piece of the log about 3 inches in length (make the cut a little diagonal).
19. Place the long cake on the serving platter you intend to serve on. It makes it easier if you do not have to move the finished cake.
20. Use the chocolate ganache to attach the small piece of cake to the side of the log.
21. Spread the chocolate ganache all over the cake leaving the end of the cake on both sides free of the chocolate mixture ganache.
22. Use a fork to create a bark-like texture all on the top of the cake and sides of the cake.
23. Decorate the cake as desired.
24. Refrigerate the cake until the ganache is firm.
25. Serve and enjoy.
26. Refrigerate leftovers in an airtight container for up to four days.
Yule Log Cake Recipe (Bûche De Noël)
Yule Log Cake Recipe. Yule log cake is also known as Bûche De Noël in French. It is a delicious chocolate sponge cake filled with vanilla whipped cream and covered with chocolate ganache. Yule cake is a traditional Christmas cake that is decorated to resemble a log. This classic Christmas dessert is definitely a showstopper. It not only looks amazing but also it tastes absolutely divine.
Ingredients
For the Chocolate Cake:
- ¾ cup All-purpose Flour
- 1/3 cup Cocoa Powder
- ¼ teaspoon Salt
- 1 teaspoon Baking Powder
- 5 large Eggs, separated
- ½ cup Confectioners' Sugar
- ¼ cup Butter, melted
- 1 teaspoon Vanilla Extract
For the Filling:
- 1 cup Heavy Whipping Cream
- ½ teaspoon Vanilla Extract
For the Chocolate Ganache Icing:
- 8 ounces Dark Chocolate Chips
- ½ cup Heavy Whipping Cream
Instructions
- Preheat the oven to 350°F.
- Line a 13 x18 inch pan with a sheet of parchment paper. Leave some paper overflowing on the sides so that it will be easier to lift the cake out.
- Sift together all-purpose flour, cocoa powder, salt, and baking powder. Set aside.
- Using a stand electric mixer and the whisk attachment, in a large bowl combine five egg yolks and confectioners' sugar, whisk on medium speed until well combined.
- Add the melted butter and one teaspoon of vanilla extract and combine well.
- Add the sifted flour mixture to the yolk mixture and gently combine the dry ingredients into the wet ingredients. Set aside.
- In a separate bowl whip egg whites until stiff peaks form.
- By hand, gently fold the whipped egg whites into the chocolate cake mixture in batches. Fold gently mix until combined.
- Pour the cake batter into the prepared pan, spread it so it reaches all ends of the pan evenly, and bake for 10-13 minutes or until a toothpick insert comes out clean. Do not overbake.
- Remove the cake from the oven, lift the cake out from the pan, and put it on your kitchen countertop, island, platform, etc.
- While the cake is hot, roll the cake from the short end using the parchment paper the cake was baked. Set the cake roll aside to cool completely.
- Next whip the heavy cream and ½ teaspoon of vanilla extract until stiff cream forms.
- Unroll the cooled cake carefully and spread the whipped cream evenly, then roll the cake back up back (minus the parchment paper, although you can use it as a guide if you like). Cover in plastic wrap and roll the ends of the plastic tight.
- Refrigerate the rolled-up cake for at least 1 hour to firm up.
- Next prepare the chocolate ganache. Heat the heavy whipping cream just until it begins to simmer, and then pour it over the chocolate chips. Let it sit for a few minutes, then whisk properly (the chocolate chips will melt with the addition of hot cream).
- Allow the ganache to come to room temperature. It will thicken as it cools. If it is not thick enough, you can whip it at high speed until it thickens.
- To Decorate:
- Gently cut off a piece of the log about 3 inches in length (make the cut a little diagonal).
- Place the long cake on the serving platter you intend to serve on. It makes it easier if you do not have to move the finished cake.
- Use the chocolate ganache to attach the small piece of cake to the side of the log.
- Spread the chocolate ganache all over the cake leaving the end of the cake on both sides free of the chocolate mixture ganache.
- Use a fork to create a bark-like texture all on the top of the cake and sides of the cake.
- Decorate the cake as desired.
- Refrigerate the cake until the ganache is firm.
- Serve and enjoy.
- Refrigerate leftovers in an airtight container for up to four days.
Recommended Products
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Rachael Ray Cucina Dinnerware 8-Inch x 12-Inch Stoneware Rectangular Platter, Cranberry Red - 57232 -
Christmas Tree Design Serving Tray - Ceramic Platters with Bamboo Base - Fruit and Nut Platter with Bamboo Board - Holiday Party Food Storage 2.13 x 12.50 x 8.50"
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 497Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 185mgSodium: 238mgCarbohydrates: 38gFiber: 3gSugar: 23gProtein: 9g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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