Yule Log Cake Recipe: A Festive Holiday Treat

A Yule Log Cake, or Bûche de Noël, is a traditional holiday dessert that transforms a simple sponge cake into a festive masterpiece resembling a wooden log. This recipe combines a light cocoa sponge, whipped cream filling, and rich buttercream frosting for a show-stopping dessert that’s as delicious as it is beautiful. Whether you’re celebrating Christmas or hosting a winter gathering, this classic treat will be the star of your table.

What Is a Yule Log Cake?

The Yule Log Cake originated in France as a culinary nod to the ancient tradition of burning a Yule log during the winter solstice. Today, it’s a beloved Christmas dessert featuring a rolled sponge cake filled with cream and frosted to look like tree bark. Optional decorations like meringue mushrooms and powdered sugar enhance its whimsical appearance.

Why You’ll Love This Recipe

• Perfect for Celebrations: A stunning centerpiece for any holiday dessert table.
• Rich and Decadent: The creamy filling and chocolate frosting are indulgent and satisfying.
• Customizable: Add your own decorative flair with berries, powdered sugar, or edible flowers.
• Make-Ahead Friendly: Prepare in advance for a stress-free celebration.

Ingredients

For the Sponge Cake:

• 4 large eggs (separated)
• ½ cup (100g) granulated sugar (divided)
• ⅓ cup (45g) all-purpose flour
• ⅓ cup (30g) cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

For the Filling:

• 1 cup (240ml) heavy cream
• 2 tbsp (15g) powdered sugar
• 1 tsp vanilla extract

For the Frosting:

• 1 ½ cups (340g) unsalted butter, softened
• 1 ¾ cups (220g) powdered sugar
• ½ cup (50g) cocoa powder
• 1 tsp vanilla extract
• 2–3 tbsp (30–45ml) milk (as needed)

For Decoration (Optional):

• Meringue mushrooms
• Powdered sugar
• Fresh berries

Step-by-Step Instructions

Preparing the Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a large bowl, beat egg yolks with ¼ cup sugar until pale and thick. Mix in vanilla extract.
3. In another bowl, whip egg whites with the remaining sugar until stiff peaks form.
4. Gently fold the egg whites into the yolk mixture. Sift flour, cocoa powder, and salt over the batter and fold until just combined.
5. Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

Rolling the Cake

1. While the cake is warm, invert it onto a clean kitchen towel dusted with powdered sugar.
2. Gently peel off the parchment paper and roll the cake (including the towel) from the short side. Let it cool completely.

Preparing the Filling

1. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Unroll the cooled cake, spread the filling evenly, and re-roll tightly.

Making the Frosting

1. In a bowl, beat butter until smooth. Gradually add powdered sugar, cocoa powder, and vanilla extract.
2. Add milk 1 tablespoon at a time until the frosting reaches a spreadable consistency.
3. Spread the frosting over the rolled cake to resemble bark. Use a fork to create a textured effect.

Decorating and Chilling

1. Decorate the Yule Log with meringue mushrooms, powdered sugar, or fresh berries as desired.
2. Chill the cake for at least 1 hour before serving.

Serving Suggestions

Serve your Yule Log Cake with a dusting of powdered sugar for a snowy effect. Pair it with a warm cup of coffee, hot cocoa, or spiced mulled wine to complement the festive flavors.

Storing and Freezing

Storage Tips

• Store the Yule Log Cake in an airtight container in the refrigerator for up to 3 days.
• Bring it to room temperature before serving for the best flavor and texture.

Freezing Instructions

• Wrap the unfilled, cooled sponge cake in plastic wrap and freeze for up to 1 month.
• Thaw, add filling, and decorate before serving.

Recipe Variations

• Gluten-Free: Use a 1:1 gluten-free flour substitute.
• Dairy-Free: Swap heavy cream and butter for non-dairy alternatives like coconut cream and vegan butter.
• Flavored Filling: Add a tablespoon of espresso powder or a splash of liqueur to the whipped cream for extra flavor.

FAQs

Can I make the Yule Log Cake ahead of time?
Yes! Prepare the cake and frosting up to 2 days in advance. Decorate just before serving.

Why did my cake crack when rolling?
Rolling the cake while it’s still warm and pliable helps prevent cracking. Be gentle and use a towel for support.

Can I use store-bought frosting?
While homemade frosting adds authenticity, store-bought frosting can save time in a pinch.

This Yule Log Cake is a delightful way to celebrate the holidays. With its moist cocoa sponge, luscious whipped cream filling, and decadent frosting, it’s sure to become a family favorite. Try this recipe and let the festive spirit shine on your dessert table. Don’t forget to share your masterpiece and spread the holiday cheer!

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