How to Make Yule Log Cake - A Step-by-Step Guide

The Yule Log Cake, also known as bûche de Noël in French, is a traditional Christmas dessert that is both beautiful and delicious. Originating in France, this dessert is a representation of the Yule log that was traditionally burned in the fireplace on Christmas Eve. Today, it is a popular dessert that is enjoyed by many during the holiday season, featuring a cake that is rolled and decorated to resemble a log.

The Yule Log Cake is made by baking a thin sponge cake that is then filled...

Read more

Ingredients

  • ½ cup white sugar
  • 2 tablespoons white sugar
  • 4 large eggs, separated, divided
  • ¾ cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • ¼ cup unsalted butter, softened
  • 1 tablespoon lukewarm water
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3 ½ ounces semisweet chocolate, chopped
  • ⅔ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, or more to taste
  • 1 tablespoon cocoa powder for dusting, or as needed

Information

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
  • Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
  • Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
  • Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
  • While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
  • Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
  • Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
  • At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
  • Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.
  • Nutrition

    484 cal.

    • Total Fat: 28g
    • Saturated Fat: 16g
    • Cholesterol: 149mg
    • Sodium: 119mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 1g
    • Total Sugars: 45g
    • Protein: 6g
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 65mg

    Categories