Yule Log Cake: A Festive and Delicious Christmas Treat
The Yule log cake, also known as Bûche de Noël, is a classic Christmas dessert that originated in France. This impressive cake is designed to resemble a wooden log, making it a perfect centerpiece for your holiday table. With its tender chocolate sponge cake, luscious whipped cream filling, and rich chocolate frosting, this cake is sure to delight your family and friends.
Why You’ll Love This Dish
The Yule log cake isn’t just dessert it’s a showstopper! With its whimsical log-like appearance, fluffy whipped cream center, and smooth chocolate frosting, it strikes the perfect balance between elegance and fun. Whether you’re making it for a family gathering or a holiday party, this cake brings both charm and flavor. It’s surprisingly simple to put together, and decorating it can become a joyful holiday tradition in itself.
Simple Ingredients
You’ll love how this recipe uses basic ingredients you likely already have in your kitchen. Here’s what goes into each part of the cake:
- For the Cake: Eggs and sugar create a light, airy sponge, while cocoa powder brings in that chocolatey warmth we all crave during the holidays. A touch of baking powder gives the cake its lift.
- For the Filling: Whipped cream, powdered sugar, and vanilla make a light yet decadent filling that contrasts beautifully with the rich cake.
- For the Frosting: Butter, cocoa powder, powdered sugar, and milk come together for a velvety frosting that’s easy to shape into realistic bark-like textures.
Servings and Timing
Servings: 8–10 slices
Prep Time: 30 minutes
Cook Time: 12–15 minutes
Chilling Time: 1 hour
Total Time: About 1 hour 45 minutes
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp milk
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until thick, and pale and form peaks. Fold in the vanilla extract and the dry ingredients.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, roll it up with a clean towel that has been sprinkled with powdered sugar and let it cool completely.
- For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly, and then carefully reroll the cake.
- Reroll the cake back up and wrap it in plastic wrap. Refrigerate for 1 hour.
- To make the frosting, mix the softened butter, powdered sugar, cocoa powder, and milk until smooth and creamy.
- Remove the wrap from the rolled cake and place it on your serving plate. Frost the rolled cake with the chocolate frosting, creating a bark-like texture using a fork.
- Decorate as desired and get the snowy look by dusting the cake with confectioner sugar.
Recommended Equipment
- Jelly roll pan (10×15 inch)
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Offset spatula (Affiliate)
- Clean kitchen towel
- Plastic wrap
- Cooling rack
Recipe Variations
- Mocha Filling: Add a teaspoon of espresso powder to the whipped cream for a coffee twist.
- Berry Twist: Spread a thin layer of raspberry jam under the whipped cream for a tart surprise.
- Chocolate Ganache Frosting: Swap the buttercream for ganache if you want a glossy, rich finish.
- Vanilla Log: Use a vanilla sponge and a chocolate whipped filling for a lighter take.
Make Ahead Tips
- Bake and roll the sponge a day ahead, then wrap tightly and refrigerate until ready to fill and frost.
- Whipped cream filling is best made fresh, but the frosting can be prepared a day in advance and stored in the fridge just bring it to room temperature before spreading.
Tips for Preparing, Storing, and Reheating
- To create a more realistic log appearance, cut off the ends of the cake at an angle before frosting.
- Use a fork to create a bark-like texture on the frosting, and then dust the cake with powdered sugar for a snowy effect.
- Store the Yule Log Cake in the refrigerator, covered, for up to 3 days.
- If you need to make the cake ahead of time, you can freeze the unfrosted rolled cake for up to 2 weeks. Thaw it in the refrigerator overnight before filling and frosting.
- To serve, let the cake sit at room temperature for 15-20 minutes before slicing for the best texture and flavor.
What to Serve With This Recipe
- A glass of eggnog, mulled wine, or hot chocolate pairs perfectly.
- Serve with fresh berries or sugared cranberries on the side for a pop of color.
- Add a scoop of vanilla ice cream or a drizzle of raspberry coulis for an extra festive touch.
What You Need to Know About This Recipe
This Yule Log Cake is surprisingly beginner-friendly even if it looks like something from a pâtisserie window! Rolling the cake might seem intimidating, but as long as you do it while warm and use a towel dusted with powdered sugar, it’s totally manageable. The whipped filling and soft sponge make this cake light and not overly sweet. Best of all, decorating it is part of the fun this cake truly invites creativity and brings holiday joy to your table.
This Yule Log Cake is a stunning and delicious addition to your Christmas celebration. Its combination of tender chocolate cake, light whipped cream filling, and rich chocolate frosting makes it a beloved holiday classic. Enjoy this festive treat with your loved ones and create cherished memories around the dinner table.
More Christmas Recipes
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Yule Log Cake
Equipment
- Jelly roll pan (10×15 inch)
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Offset spatula
- Clean kitchen towel
- Plastic wrap
- Cooling rack
Ingredients
- Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Frosting:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp milk
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until thick, and pale and form peaks. Fold in the vanilla extract and the dry ingredients.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still warm, roll it up with a clean towel that has been sprinkled with powdered sugar and let it cool completely.
- For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly, and then carefully reroll the cake.
- Reroll the cake back up and wrap it in plastic wrap. Refrigerate for 1 hour.
- To make the frosting, mix the softened butter, powdered sugar, cocoa powder, and milk until smooth and creamy.
- Remove the wrap from the rolled cake and place it on your serving plate. Frost the rolled cake with the chocolate frosting, creating a bark-like texture using a fork.
- Decorate as desired and get the snowy look by dusting the cake with confectioner sugar.
Notes
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
