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The holiday season is here, and what better way to celebrate than with a Yule Log Cake, or as the French say, Bûche de Noël? This festive dessert combines a light, airy sponge cake, a creamy buttercream filling, and a decadent chocolate ganache, all dressed up with holiday-inspired decorations. It’s as much a visual centerpiece as it is a delicious treat!
Whether you’re hosting a cozy gathering or looking for the perfect dish to impress at the family dinner, this recipe is a must-try. Let me guide you through this festive journey, and by the end, you’ll have your very own show-stopping Yule Log Cake ready for the holiday table. Let’s get started!
Why You’ll Love This Recipe
- Classic with a Twist: Traditional flavors of chocolate and cream, paired with creative holiday decorations.
- Perfect for Beginners: While it looks impressive, it’s simpler than you think!
- Festive and Fun: Decorating the Yule log is a chance to let your creativity shine.
- Deliciously Light: The airy sponge cake and whipped filling make it indulgent yet not overly heavy.
What Does Yule Log Cake Taste Like?
Imagine a dessert that combines the richness of chocolate with the lightness of whipped cream. The sponge cake is soft and tender, perfectly complementing the creamy buttercream filling. The chocolate ganache adds a velvety, melt-in-your-mouth finish, and the hint of vanilla ties it all together. Every bite feels like a little holiday celebration!
Ingredients for the Yule Log Cake
Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp vanilla extract
- Powdered sugar (for dusting)
Filling (Buttercream Frosting):
- 1¼ cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate (chopped)
- 1 tbsp butter
Decoration:
- Fresh cranberries (optional)
- Fresh rosemary or holly leaves (edible or faux)
- Shaved chocolate or chocolate curls
- Powdered sugar (for snow effect)
Tools You’ll Need
- 9×13-inch baking sheet
- Parchment paper
- Mixing bowls
- Whisk or hand mixer
- Offset spatula
- Clean kitchen towel
- Vegetable peeler (for chocolate curls, optional)
Ingredient Additions and Substitutions
- Flavored Ganache: Add a splash of peppermint extract to the ganache for a minty twist.
- Nutty Filling: Fold finely chopped hazelnuts or almond slivers into the buttercream for added texture.
- Dairy-Free Option: Use plant-based cream and chocolate for a vegan-friendly Yule log.
- Fruit Fillings: Spread a thin layer of raspberry or cherry jam under the buttercream for a fruity surprise.
How to Make a Yule Log Cake
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking sheet with parchment paper.
- In a mixing bowl, beat the egg yolks and granulated sugar until pale and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold this into the egg yolk mixture. Stir in vanilla extract.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter.
- Spread the batter evenly on the prepared baking sheet. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
- Dust a clean kitchen towel with powdered sugar. Remove the cake from the oven, invert it onto the towel, and carefully roll it up while still warm. Let it cool completely.
2. Prepare the Buttercream Filling:
- Whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Chill the buttercream in the fridge while the cake cools.
3. Prepare the Ganache:
- Heat the heavy cream in a saucepan until it begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then whisk until smooth.
- Stir in the butter for a silky finish. Let the ganache cool slightly to thicken.
4. Assemble the Cake:
- Unroll the cooled cake gently. Spread an even layer of buttercream filling over it.
- Roll the cake back up tightly, without the towel. Transfer to a serving platter.
- Frost the log with the chocolate ganache, ensuring it’s fully covered. Use a fork to create bark-like textures.
5. Decorate:
- Dust with powdered sugar for a snow effect.
- Add cranberries and rosemary sprigs to mimic a festive forest.
- Finish with shaved chocolate or curls for an elegant touch.
6. Chill and Serve:
Refrigerate the Yule log for at least 1 hour to set. Slice and serve with love!
What to Serve with Yule Log Cake
- A warm cup of hot cocoa or spiced mulled wine.
- Vanilla ice cream or whipped cream for extra indulgence.
- A side of fresh berries to balance the sweetness.
Tips for the Perfect Yule Log Cake
- Work Quickly: Roll the cake while it’s warm to avoid cracks.
- Level Ganache: Allow ganache to cool slightly; if too hot, it’ll run, and if too cold, it won’t spread easily.
- Fresh Decoration: Add berries and leaves just before serving to keep them vibrant.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Defrost in the fridge before serving.
Frequently Asked Questions
Can I make the Yule Log Cake ahead of time?
Yes! Prepare the cake and frosting a day in advance. Assemble and decorate on the day of serving for the freshest look.
What if my cake cracks when rolling?
Don’t worry! Ganache is great for covering imperfections. A dusting of powdered sugar also works wonders.
Can I use milk chocolate instead of dark chocolate for the ganache?
Absolutely! Milk chocolate will make the ganache sweeter, so adjust based on your preference.
Wrap-Up: A Festive Delight
This Yule Log Cake is the perfect blend of elegance, festivity, and flavor. Its stunning presentation and rich taste make it a holiday favorite you’ll return to year after year. Gather your ingredients, roll up your sleeves, and create a dessert that’s bound to be the star of your holiday table!
If you love this recipe, don’t forget to try these other festive desserts:
Share Your Creation
I’d love to see your Yule Log Cake! Share your photos and tag me on Pinterest. Leave a review below to let me know how your holiday baking turned out. Let’s spread the holiday magic together. ❤️
Print
Yule Log Cake
- Total Time: 1 hour 30 minutes (includes cooling and assembly)
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Yule Log Cake is the perfect holiday centerpiece! A light chocolate sponge cake rolled with creamy buttercream filling and topped with rich ganache, decorated with festive touches like powdered sugar “snow” and cranberries. A classic Christmas dessert that’s as beautiful as it is delicious!
Ingredients
For the Cake:
- 4 large eggs, separated
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp vanilla extract
- Powdered sugar (for dusting)
For the Filling (Buttercream Frosting):
- 1¼ cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 tbsp butter
For Decoration:
- Fresh cranberries (optional)
- Fresh rosemary or holly leaves (edible or faux)
- Shaved chocolate or chocolate curls
- Powdered sugar (for snow effect)
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking sheet with parchment paper.
- Beat egg yolks and granulated sugar until pale and fluffy. Sift flour, cocoa, baking powder, and salt, then fold into the yolk mixture. Add vanilla extract.
- Beat egg whites until soft peaks form. Gently fold into the batter. Spread batter evenly on the prepared pan.
- Bake 10–12 minutes. Dust a clean kitchen towel with powdered sugar. Roll the warm cake in the towel and let it cool completely.
- Prepare the Buttercream Filling:
- Whip heavy cream to soft peaks. Gradually add powdered sugar and vanilla, then whip to stiff peaks. Chill until ready to use.
- Prepare the Ganache:
- Assemble the Cake:
- Unroll the cooled cake. Spread buttercream evenly over the surface. Roll the cake back up tightly and transfer to a serving platter.
- Cover with ganache, using a fork to create a bark-like texture.
- Decorate:
- Dust with powdered sugar and add cranberries, rosemary, or chocolate curls for a festive look. Refrigerate 1 hour before serving.
Notes
- Roll the cake while warm to prevent cracks.
- Add a thin layer of fruit jam under the buttercream for extra flavor.
- Store in the fridge for up to 3 days or freeze for 1 month.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: ~320
- Sugar: 27g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 115mg
