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:
- Set your oven 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:
- Pour the batter into the prepared pan, spreading it 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.
- Peel off the parchment paper and gently roll the cake with the towel. Let it cool completely.
Prepare the Filling:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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:
- Refrigerate for at least an hour to set the ganache. 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: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- 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 separate bowl, whip egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites. - Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with 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. Let sit for 2 minutes, then stir until 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?
Yes, you can prepare the cake a day in advance. 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 warm helps prevent cracks. Be gentle when handling it.
4. Can I freeze the Yule Log Cake?
Yes, wrap it tightly in plastic wrap and freeze for up to 1 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.
