Celebrate the holiday season with a classic Yule Log Cake, also known as Bûche de Noël. This decadent dessert features a light and fluffy sponge cake rolled with rich chocolate filling, then decorated to resemble a festive log. Perfect for Christmas gatherings, this cake is as delightful to look at as it is to eat!
How to Make a Yule Log Cake
Creating a Yule Log Cake may seem intricate, but it’s simpler than you think with the right steps. From preparing the sponge cake to crafting the luscious filling and decorating with finesse, this recipe will guide you through making a centerpiece-worthy dessert.
Step-by-Step Instructions for Yule Log Cake
Preheat the Oven:
- Bring your oven up to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
Prepare the Sponge Cake Batter:
- Sift the dry ingredients (flour, cocoa powder, baking powder, and salt) into a bowl.
- Beat the egg yolks with half the sugar until pale and creamy, then mix in the vanilla extract.
- In a separate bowl, whip the egg whites to soft peaks, gradually adding the remaining sugar until stiff peaks form.
- Fold the dry ingredients into the yolk mixture gently, then incorporate the whipped egg whites carefully.
Bake the Cake:
- Place the batter in the prepared pan and spread it out evenly.
- Bake for 10-12 minutes, ensuring the cake springs back when lightly touched.
Roll the Cake:
- While the cake is still warm, invert it onto a powdered sugar-dusted towel.
- Carefully remove the parchment paper, then gently roll the cake using the towel. Let it cool completely.
Prepare the Filling:
- Whip the heavy cream, powdered sugar, and vanilla extract until firm peaks develop.
Fill and Roll:
- Unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up without the towel.
Make the Ganache:
- Heat the heavy cream, pour it over the chocolate chips, and let it sit for 2 minutes. Stir until smooth and glossy.
Decorate the Cake:
- Spread the ganache over the rolled cake and use a fork to create a wood-grain texture.
- Dust with powdered sugar and add optional decorations like holly, berries, or chocolate shavings.
Chill and Serve:
- Chill in the refrigerator for a minimum of one hour to allow the ganache to set. Slice and serve your festive Yule Log Cake!
Yule Log Cake (Bûche de Noël)
10-12
servings20
minutes12
minutesIngredients
- For the Sponge Cake:
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup granulated sugar
1 teaspoon vanilla extract- For the Filling:
1/2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract- For the Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream- For Decoration (Optional):
Powdered sugar for dusting
Fresh berries or sprigs of holly
Chocolate shavings or candy mushrooms
Directions
- Preheat the Oven: Bring your oven up to 350°F (175°C). Place a sheet of parchment paper in a 10×15-inch jelly roll pan, lining it completely.
- Prepare the Sponge Cake Batter: Sift together the flour, cocoa powder, baking powder, and salt.
In a bowl, beat egg yolks with 1/2 cup sugar until pale and creamy. Stir in vanilla extract.
In a different bowl, beat the egg whites until they reach soft peaks. Slowly incorporate the remaining 1/4 cup of sugar and continue beating until stiff peaks are formed.
Carefully incorporate the dry ingredients into the yolk mixture, then gently fold in the egg whites. - Bake the Cake: Pour the batter into the prepared pan, smoothing it out evenly. Bake for 10-12 minutes, or until the cake bounces back when gently pressed.
- Roll the Cake: Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and softly roll the cake using the towel. Let it cool completely.
- Make the Filling: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fill and Roll: Unroll the cooled cake and spread the whipped cream filling evenly. Roll it back up without the towel.
- Prepare the Ganache: Heat the heavy cream and pour it over the chocolate chips.Allow it to sit for 2 minutes, then stir until it becomes smooth.
- Decorate the Cake: Spread the ganache over the rolled cake and use a fork to create a wood-grain texture. Dust with powdered sugar and decorate as desired.
FAQ
1. Can I make the Yule Log Cake ahead of time?
Certainly, you can make the cake a day ahead of time. Store it in the refrigerator and add decorations just before serving.
2. What can I use instead of ganache for the topping?
You can use chocolate buttercream or a dusting of cocoa powder for a simpler finish.
3. How do I prevent the sponge cake from cracking?
Rolling the cake while it’s still warm helps avoid cracks. Be gentle when handling it.
4. Can I freeze the Yule Log Cake?
Yes, wrap it securely in plastic wrap and store it in the freezer for up to one month. Thaw in the refrigerator before serving.
5. What’s the best way to decorate a Yule Log Cake?
Use powdered sugar for a snowy effect, fresh berries for color, or edible decorations like chocolate mushrooms for whimsy.
