Yule Log Cake. There is no holiday dessert as eye-catching or irresistible as the Yule Log. My recipe for Yule
Log Cake is sure to take your holiday celebration to the next level!
What is Yule Log Cake and Why do we Eat it at Christmas?
- A Yule Log Cake is a Christmas tradition! It is made from a rolled cake that is decorated to look
like a freshly fallen log. Traditionally, the flavor of this cake is chocolate with a vanilla cream
filling. - Yule Log Cake is enjoyed during the holiday season to remind people of Christmas traditions
long gone. In the past, people would select a special log for burning in the holiday hearth. This
delicious cake is a reminder of that classic festive tradition.
What Makes This Yule Log Special?
- Dazzling Holiday Display!
This is no ordinary chocolate roll cake. This cake has a big chocolate flavor and an
unforgettable filling, but what makes it so special is its looks. This cake is a breathtaking holiday
table!
Your guests won’t wake to slice into this spectacular cake but when they do they will be as
astounded by the flavor as they were by the looks! The beautiful branches of this Yule Log Cake
taste like pure Christmas joy!
Ingredients for This Yule Log Cake
Ingredients for the Cake Layer:
- All-Purpose Flour-A.P. Flour is just right for this recipe, but you can optionally swap wheat flour 1:1 for similar
results. - Hershey’s Special Dark Cocoa Powder-Hershey’s is my preferred brand but choose your favorite. Dark cocoa is best for balancing the sweet flavors in this cake.
- Baking Powder-Use as a leavening agent.
- Salt-Used to lightly season the cake.
- Eggs-You will need to separate eggs for this recipe.
- Sugar-Granulated white sugar is best for this cake.
- Sour Cream-Sour cream is a must for the perfect chocolate cake. It adds tang and richness to the chocolate.
- Butter-Unsalted butter is always best for baking.
- Vanilla Extract-vanilla is great for giving the chocolate flavor some depth and sweetness.
Ingredients for the Whipped Mascarpone Cream Filling:
- Heavy Whipping Cream-Look for this in the dairy section near the coffee creamer. Get a large container because it is
used in both the filling and the ganache. - Powdered Sugar-One tip for powdered sugar is to always sift it before using it to avoid clumps.
- Vanilla Extract-Adds sweet flavor to the filling.
- Salt-For balance.
- Mascarpone Cheese-Beautiful mascarpone is the star of this filling. Look for it near cream cheese and ricotta in the
dairy section.
Ingredients for the Whipped Chocolate Ganache:
- Semi-Sweet Chocolate- Semi-sweet chocolate has just the right flavor for the chocolatey exterior of this log cake.
- Heavy Whipping Cream-Used here and in the filling.
Step-by-Step Instructions
Get Ready to Roll:
1. Move your oven rack to the middle and preheat the oven to 350°F. Line your 10 x 12 pan with
parchment paper and generously spray with non-stick oil.
2. Separate egg whites from the egg yolks. Put the egg whites in the stand mixer bowl, and the
yolks in the medium-sized bowl. Set aside.
Make the Yule Log Filling:
1. In a stand mixer bowl, add whipping cream, Mascarpone cheese, and sugar. Mix all of the
ingredients on medium-high speed and mix until stiff peaks. Set aside and refrigerate until you
are ready to fill.
Prepare the Chocolate Cake:
1. In a small bowl, mix the baking powder, salt, and cocoa powder. Mix using a wire whisk and
Set aside.
2. Place the egg yolks in a large bowl and add the sugar. Mix until pale in color. Add the
softened butter, and add the rest of the ingredients. Add the flour ingredients and gently mix and
add the sugar until there are no lumps.
3. Attach the bowl containing the egg whites to the mixer and mix on medium-high speed until
stiff peaks. Add half of the egg whites to the egg yolk mixture and gently fold the mixture until
there are no white streaks. Add the rest of the remaining egg whites into the egg yolks and
gently fold the mixture.
4. When ready, pour in batter mixture into the prepared baking sheet and bake for 13 to 20
minutes. Start checking the cake using the toothpick method starting in 13 minutes. When the
toothpick comes out clean, then take it out from the oven.
5. While the cake is still hot, scrape the sticking side of the cake off using a knife. Sprinkle the
top of the cake with powdered sugar and cover it with a towel. With one end of the towel
extending about 2- 3 inches out of the cake. Put a cooling tray on top and flip the cake. Very
gently roll the cake and let it cool. Sometimes the cake may break, but you will cover it with the
ganache, so don’t fret.
6. When the cake is cool, unfold the cake and fill the whole cake with the filling leaving 2- 3
inches on one end unfilled. Very gently roll the cake tightly and then wrap it with wrapping
plastic and refrigerate until ready to fill.
Make the Ganache:
1. While the cake is cooling, put the chocolate morsel in a medium-sized bowl. Warm the
whipping cream for 10 minutes and pour it into the chocolate morsels. Using a spatula, mix
them together and let the morsels melt. Let it cool.
Assemble and Decorate the Cake:
1. Place the cake in a flat serving tray and decorate the cake, use a large serrated knife to
gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
2. Use some of the chocolate ganache to attach the small log to the side of the larger log.
Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like
lines all over it.
3. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
Refrigerate the cake until ready to serve.
Expert Tips and Tricks
● Be gentle when folding the egg whites into the batter. The less you are able to fold the
better, so just fold it’s no longer streaky.
● Rolling the cake while it’s hot helps it hold the rolled shape. Do not put off this step!
● To make the log effect, use a fork. Create drag marks in the chocolate that make the
exterior more bark-like.
● Don’t worry if your bark isn’t perfect, real logs never are!
What to Serve with This Yule Log?
- This Yule Log Cake is a true holiday centerpiece! It is beautiful at the heart of the Christmas
dessert spread. Everyone will be so impressed by this cake and filled with holiday cheer!
Yule Log Cake is perfect with hot coffee or tea.
Can you Freeze Yule Log Cake?
- If you want to capture some holiday flavor for later in the year you can freeze Yule Log Cake. Do
not slice the cake as directed, leave the cake whole. Wrap the whole unfrosted cake in plastic,
then foil, and finally place it in a freezer-safe bag. - Freeze the whole log cake for up to three months. Thaw the cake in the refrigerator and prepare
the ganache as directed. Frost the thawed cake and enjoy the holidays any day!
How to Store Leftover Yule Log Cake
Like many cakes, this Yule Log Cake can sit at room temperature for up to a day and a half. It
can also be loosely covered with plastic wrap and refrigerated for up to three days.
More Recipes You’ll Love
Now that you’re feeling the holiday spirit, check out some of my other favorite festive recipes!
● Polar Bear Christmas Cookies
● Filipino Style Chicken Macaroni Salad
● Pumpkin Bars with Easy Cream Cheese Frosting
● Instant Pot Pork and Shrimp Dumplings
● Hummus Recipe
HOW TO MAKE YULE LOG CAKE (BUCHE DE NOEL)
Ingredients
Chocolate Cake
- 3/4 cup all-purpose flour
- 1/3 cup Hershey’s cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs divided
- 3/4 cup granulated sugar
- 5 tbsp sour cream
- 1/4 cup butter melted
- 1 tsp vanilla extract
MASCARPONE WHIPPED CREAM FILLING
- 3/4 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 4 oz mascarpone cheese softened but still chilled*
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
WHIPPED CHOCOLATE GANACHE
- 1 cup semi-sweet chocolate morsels
- 1 cup heavy whipping cream
Instructions
MAKE THE YULE LOG FILLING:
- Make the Filling: In a stand-up mixer bowl, add whipping cream, Mascarpone cheese, and sugar. Mix all of the ingredients on medium-high speed and mix until stiff peaks. Set aside and refrigerate until you are ready to fill.
Bake the Chocolate Cake
- Prepare the Oven: Move your oven rack to the middle and preheat the oven to 350 F. Line your 10 x 12 pan with parchment paper and generously spray with nonstick oil.
- Whisk the egg whites: Separate egg whites from the egg yolks. Put the egg whites in the stand-up mixer bowl. Attach the bowl containing the egg whites and mix on medium-high speed until stiff peaks.
- Mix the flour: In a small bowl, mix the flour, baking powder, salt, and cocoa powder. Mix using a wire whisk. Set aside.
- Mix the wet ingredients; Place the egg yolks in a large bowl and add the sugar. Mix until pale in color. Add the melted butter. Add half of the whipped egg whites and fold gently together.
- Add wet and dry Ingredients: Add the flour mixture to the egg yolk mixture and gently add the rest of the whipped egg whites. Fold using a spatula until there are no white streaks present.
- Bake the Cake: When ready, pour in batter mixture into the prepared baking sheet and bake for ten to fifteen minutes. Start checking the cake using the toothpick method starting in ten minutes. When the toothpick comes out clean, then take it out from the oven.
- While the cake is still hot, scrape the sticking side of the cake off using a knife.
- Sprinkle the top of the cake with powdered sugar and cover it with a towel. With one end of the towel extending about 2- 3 inches out of the cake. Put a cooling tray on top and flip the cake.
- Remove the parchment paper. Very gently roll the cake and let it cool. Sometimes the cake may break, but you will cover it with the ganache, so don't fret.
- When the cake is cool, unfold the cake and fill the whole cake with the filling leaving 2- 3 inches on one end unfilled. Very gently roll the cake tightly and the wrap with wrapping plastic and refrigerate until ready to fill.
TO MAKE THE GANACHE:
- While the cake is cooling, place the chocolate morsel in a medium-sized bowl. In low heat, warm the whipping cream in a saucepan. Pour into the chocolate morsels. Using a spatula, mix them together and let the morsels melt. Let it cool.
WHEN CAKE IS COLD AND READY :
- Place cake in a flat serving tray and decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
- Use some of the chocolate ganache to attach the small log to the side of the larger log. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
- Refrigerate the cake until ready to serve.
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