Christmas Yule Log Cake Recipe (Bûche De Noël)
User Reviews
5
Christmas Yule Log Cake Recipe (Bûche De Noël)
Description
Christmas Yule Log Cake combines a light chocolate sponge cake baked in a large thin sheet with a rich filling made from whipped cream, powdered sugar, cocoa powder, and mascarpone cheese. After baking, the warm cake is inverted onto a cocoa-dusted towel and rolled up to cool, a technique that creates the characteristic log shape without cracking. The filling is whipped to stiff peaks and spread evenly before the cake is re-rolled and chilled to set the form.
The cake is then coated with homemade ganache and decorated with sugared cranberries, rosemary sprigs, macadamia nuts (or substitutions like hazelnuts), and meringue mushrooms to evoke the appearance of a woodland log. The cocoa and mascarpone provide balanced richness and a creamy mouthfeel, while the nuts add crunch and contrast.
This cake is best prepared a day ahead to develop flavor and allow chilling time. It can be refrigerated up to three days or frozen for longer storage. Minor imperfections like cracks in the roll are concealed by the ganache coating. The dessert is served sliced, often as a festive holiday treat combining chocolate and creamy textures.
Tips include not pressing too deep into the ganache when creating bark-like textures and the option to hyper-chill the rolled cake before adding decorations for stability.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder ¼ cup
- 1 teaspoon baking powder
- 6 egg large
- 1 cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla
- ½ cup vegetable oil
- For the Filling and Toppings
For the Filling and Toppings:
- 1 ½ cups heavy cream cold
- 1 cup powdered sugar
- 1 tablespoon baileys
- 1 tablespoon cocoa powder
- 8 ounces mascarpone cheese
- ¼ cup macadamia nuts chopped
- ganache
- cranberries sugared
- rosemary sugared
- Meringue Mushrooms
Instructions
- In a large bowl sift together the flour, 3 tablespoons of cocoa powder, and baking powder.
- Next, add in the sugar, vanilla, eggs, and oil and vigorously whisk together until smooth and combined.
- Transfer the mixture to a 13x18 cookie sheet tray that has been lined with parchment paper and spread the batter out evenly using an offset spatula.
- Bake at 350° for 15-17 minutes and the invert the cake onto a large clean kitchen towel that’s been dusted with ¼ cup of cocoa powder. Be sure to remove the parchment paper.
- Roll the cake up in the towel and let it completely cool to room temperature, which takes about 2 to 2 ½ hours.
- In the meantime, make the filling by whisking together the whipped cream, sugar, vanilla, and cocoa powder until medium-stiff peaks have formed.
- Next, add in the mascarpone cheese and whisk until stiff peaks have formed. Set in the refrigerator to keep cool until ready to use it.
- Now, prepare the ganache, and optional sugared cranberries and rosemary, as well as meringue mushrooms.
- Once the cake is completely cooled, gently unroll it, and then evenly spread the mascarpone whipped cream all over the enter from edge to edge.
- Roll the cake up tightly and make sure the filling is not coming out of the edges.
- Roll the cake up tightly in plastic wrap and chill it for about 30 minutes in the refrigerator to help restabilize the shape and filling.
- Slice the cake towards the top at an angle and then attach is to the side of the cake using some ganache or leftover whipped cream filling.
- Spread the ganache all over the top of the and sides of the yule log leaving the cut ends opened.
- Take a fork and run streaks down the sides and top of the cake.
Notes
- This cake can be made up to one day ahead and refrigerated, then brought to room temperature before serving.
- Store covered in the refrigerator for up to three days or freeze for up to three months; slice directly from the freezer or thaw in the refrigerator overnight.
- Minor cracks in the cake roll are normal and hidden by the ganache coating.
- When texturing the ganache to look like bark, avoid pressing too deeply to keep the effect subtle.
- The rolled cake can be chilled in the freezer for 15–20 minutes before adding ganache to help it set firmly.
- Macadamia nuts can be substituted with hazelnuts or pecans based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 141mg | 6% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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