How Do I Store Leftover Yule Log Cake?

To store your leftover Yule Log Cake, loosely cover it with plastic wrap and refrigerate for up to 3 days. To prevent the wrap from sticking to the cake, you can insert a few toothpicks around the surface. If you need to freeze it, make sure it’s not yet decorated, or freeze it before adding the frosting. Wrap it in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before bringing it to room temperature.

Can I Make the Yule Log Cake Ahead of Time?

Yes! You can make the Yule Log Cake up to 2 days in advance. Bake and roll the cake as instructed, then wrap it tightly and refrigerate. You can also prepare the whipped cream filling and ganache ahead of time and store them separately in the fridge. When ready to assemble, simply unroll the cake, fill it with whipped cream, roll it up, and frost with ganache.

What’s the Best Way to Decorate a Yule Log Cake?

Decorating your Yule Log Cake can be as simple or elaborate as you like. For a classic look, use a fork to create wood grain patterns on the ganache. You can also add spiral designs with a skewer or toothpick. Garnish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar to evoke a winter wonderland feel.

Yule Log Cake Recipe: A Festive Holiday Delight

Name: Yule Log Cake Recipe
Prep time: 30 min
Cook time: PT-497004H11M11S
Total time: 1 h
Cuisine: European
Ingredients: 4 large eggs, separated; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup cake flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon espresso powder (optional); 1/4 teaspoon salt; 8 ounces bittersweet or dark chocolate; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract; 1 pinch salt; 3/4 cup heavy cream; 1 cup heavy cream (for the whipped filling); 1/4 cup powdered sugar (for whipped filling); 1 teaspoon vanilla extract (for whipped filling)

Description

The Yule Log Cake (Bûche de Noël) is a traditional holiday dessert that combines a light chocolate sponge cake with a fluffy whipped cream filling, all coated in a rich chocolate ganache. This delightful treat is perfect for any festive celebration, offering both elegance and indulgence.

Ingredients

Scale

4 large eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon espresso powder (optional)
1/4 teaspoon salt
8 ounces bittersweet or dark chocolate
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 pinch salt
3/4 cup heavy cream
1 cup heavy cream (for the whipped filling)
1/4 cup powdered sugar (for whipped filling)
1 teaspoon vanilla extract (for whipped filling)

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Instructions

Preheat your oven to 350°F (175°C) and line a 10″x15″ baking sheet with parchment paper.
Whip egg whites until soft peaks form, and set aside.
In a separate bowl, whisk together egg yolks and sugar until pale yellow. Add vanilla and mix to combine.
In another bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder, and salt.
Gradually fold the dry ingredients into the egg yolk mixture, then gently fold in half of the egg whites. Fold in the remaining egg whites carefully to preserve the airiness of the mixture.
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when touched.
While the cake is baking, prepare a clean kitchen towel, sprinkle it with powdered sugar.
Once the cake is done, turn it out onto the towel and remove the parchment paper. Starting at one short end, carefully roll the cake up with the towel. Let it cool completely.
For the ganache, combine chopped chocolate, butter, vanilla, and salt in a heatproof bowl. Heat the heavy cream in a saucepan until it begins to bubble, then pour over the chocolate mixture. Stir until smooth and set aside to cool.
For the whipped cream filling, whip 1 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Once the cake is cooled, unroll it carefully. Spread the whipped cream filling over the cake, leaving about 1/2″ from the edges. Re-roll the cake tightly and transfer it to a serving platter.
Frost the entire rolled cake with the ganache, using a spatula to create wood-like textures on the surface.
Optional: Slice one end of the cake at an angle and attach it to the side to create a branch effect. Garnish with cranberries, rosemary, and powdered sugar.

Notes

Be sure not to overbake the cake; it should be light and spongy.
Roll the cake as soon as it comes out of the oven to prevent cracks.
If you’re making the cake in advance, refrigerate it without the ganache and decorations. Add these just before serving.

Prep Time: 30 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 396 kcal
Sugar: 19g
Sodium: 147mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 31g
Fiber: 3g
Protein: 6g
Cholesterol: 126mg