The best recipe for Yule log cake this Christmas (Buche de Noel)
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My mom’s recipe and by far the best recipe for yule log cake to prepare this Christmas. Made with minimum ingredients and effort, try it and see the result for yourself!
The most beautiful season of the year is here. And I can’t remember a single Christmas where my mom missed preparing the yule log cake aka Buche de Noel as we call it in Lebanon! It is probably one of my favorite desserts of all time, and my mom used to nail it every single year with simple ingredients. That’s why I am bringing to you today, my mom’s recipe and the best recipe for yule log cake to make this Christmas.
Preparing this yule log cake this Christmas will give you a sense of satisfaction and pride. The satisfaction will come from the delicious taste of your cake and the outcome you will end up producing. Yet, you will be immensely proud of yourself as you present a masterpiece to your family and guests. The reason is that making this cake does not require baking skills, not decorating requires fancy decorating skills neither. With no icing, no artificial ingredients your lovely holiday classic treat will shine bright.
With a minimal amount of flour and more egg count than any other cake, you will whip the batter of the cake. And when you bake it in a Swiss cake roll pan, roll it – the trick is to roll it warm to avoid cracks in the cake – to have your sponge cake ready for decoration.
We will go through this article on how to decorate this cake to make look just like a tree branch to commemorate the French tradition of burning Yule logs. But for now, let’s talk more about Yule log cakes, the tradition, and what makes this recipe, the best recipe for yule log cake this Christmas.
What is yule log cake?
Making the yule cake log known in many francophone countries as the “Bûche de Noël” cake is a French tradition that goes back to the 19th century. Made during Christmas time, this cake is prepared and presented in the shape of a tree branch. It represents the yule logs that French families used to burn starting Christmas Eve. The tradition of burning yule logs symbolized the good luck that families aspire to receive in the new year.
The base of the cake is most often a chocolate sponge cake prepared baked in the same way a Swiss roll cake is baked. It is filled with whipped chocolate cream and topped with cream or ganache sauce. Cut slices of the cake and form tree branches ready for burning.
What makes this recipe unique?
This recipe of yule log cake calls for a few ingredients. Unlike other recipes, it only requires eggs, flour sugar, and vanilla to whip the batter of the cake and turn it into a spongy roll. Moreover, I’ve waived the hassle of separating the egg yolk from the egg white in this recipe, turning it into one of the quick easy recipes to prepare.
- The cake: while done with beating the cake batter and baking it, drizzle a little orange or sugar syrup to keep it juicy and tender. Wrapping this cake while it is still warm will help you avoid any cracks in the cake.
- The filling: In my recipe, I am calling for the use of whipped cream flavored with melted chocolate, but this cake is so rewarding that it allows you to fill it up with cocoa-flavored cream, mocha cream, or even mascarpone whipped cream. The chocolate ganache sauce: I love using ganache sauce for this recipe, especially when it starts to thicken. It makes decorating the cake much easier and funnier. As you spread the ganache sauce with the spatula, you will unintentionally be creating distinct ridges turning this cake into a surreal yule log.
What ingredients do you need to make the best recipe for Yule log cake this Christmas?
As I mentioned, this cake requires a few ingredients that you surely have around the house.
- Eggs: 5 eggs for each cake. Eggs are considered an essential ingredient in this recipe
- Flour: with a minimal amount you will still be able to create the sponge cake for your log.
- Sugar: because we are making a dessert recipe
- Baking powder: for leavening the cake
- Vanilla: Added to almost all cakes to boost their flavor
- Cocoa: Since we are making a chocolate yule log cake
What are the yule log filling options?
For filling the yule log cake, the options are many.
- Chocolate Whipped cream: all-time-favorite, this option requires only a little bit of powdered sugar and whipped cream. You can flavor it with cocoa powder or melted chocolate depending on your preference.
- Vanilla Whipped cream: If you are not in for chocolate cream, then vanilla cream could be your second thought. A few drops with vanilla are what it takes to flavor your cream with vanilla and you are done.
- Mocha whipped cream: if you are a coffee lover and you are sure no kids will be tasting your cake, then go ahead and flavor your whipped cream with mocha. You can produce a perfect combination when blending coffee and chocolate to have a delicious mocha whipped cream.
- Mascarpone whipped cream: an amazing choice to fill your cake. Mascarpone has a light sweet flavor that adds a special taste to your cake.
- Adding chocolate chip or crushed nuts: there is no need to go plain. Try to add some chocolate chips or crushed buts to your whipping cream. They will create a crunchy effect upon tasting!
How to make yule log cake?
In a stand mixer bowl, start beating the eggs until they become fluffy. Add then sugar and vanilla and continue beating. Once you are done, add the flour, cocoa powder, and baking powder. Next, mix the ingredients using a hand wire mixer. Avoid over-mixing the cake.
Next, pour the batter in a Swiss roll baking tray covered with parchment paper and bake the cake for 15 minutes at 180°C.
It is very important to wrap the cake when it is still warm. Otherwise, you will end up with cracks in the cake.
Put the cake in the fridge and fill it up after it fully cools down.
How to assemble and shape the yule log cake?
Once the cake is cool enough, unroll it and spread the whipped cream evenly then roll the cake again. It is recommended to wrap the cake again with parchment paper and put it in the fridge to become cool and firm before covering it with the sauce. The process of finishing the yule log cake may look quite long but it is both easy and rewarding.
How to decorate the yule log?
First things’ first, cover the yule log with the ganache sauce. If it is thick enough, you will be able to create those ridges of the branch with the spatula. If you prefer to have thin closer ridges, you can use a fork to create the pattern you are looking for.
Once you finish spreading the ganache sauce, you can top it with cranberries, rosemary, faux fir sprigs, edible flowers. I usually sprinkle confectionary sugar to add a snowy effect.
If you are looking for more recipes for cakes and desserts, then you must try out these recipes:
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My mom’s recipe and by far the best recipe for yule log cake to prepare this Christmas. Made with minimum ingredients and effort, try it and see the result for yourself!
Ingredients
Cake:
- 5 eggs
- 75 g flour
- 115 g sugar
- 25 g cocoa powder
- 1 tsp vanilla
- 1 tsp baking powder
Sugar syrup:
- 100 g sugar
- 100 ml water
- 15 g liqueur or a tbsp of lemon juice
Filling:
- 250 ml whipping cream
- 25 g icing sugar
- 50 g chocolate – Melted
Ganache sauce:
- 150 g chocolate – melted
- ¼ cup milk
- 2 tbsp. butter
Instructions
- Preheat oven to 180°C
- Line a parchment paper over a Swiss roll cake baking tray and set it aside.
- In a stand mixer bowl, beat the eggs until they become fluffy
- Add the vanilla and sugar and continue beating until the ingredients are well combined.
- Turn off the stand mixer and start adding the flour and baking powder in batches.
- Use a hand wire mix to scrap from down up to mix the ingredients.
- Stop immediately when all ingredients are combined.
- Pour the batter over the parchment paper and shake the tray to spread the batter evenly.
- Drizzle the syrup at this stage.
- Bake the cake for 15 minutes.
- Place the cake over a cooling rack and leave it for 5 minutes.
- Drizzle a little bit of juice for a moist tender cake then start rolling the cake when it is still warm.
- Wrap the cake with parchment paper and put it in the fridge.
- To prepare the whipped cream, combine the cream and sugar in the stand mixer and start beating until you reach a foamy consistency. Then add the chocolate and mix to combine. Chill in the fridge before using.
- To prepare the ganache sauce, melt the chocolate using the bain-marie technique, then add the butter and milk and cook the ganache sauce until you reach the desired consistency. Let the ganache sauce cool and thicken before using.
- Fill the cake with cream, then cover it with ganache sauce.
- Decorate it at your preference and enjoy!
- Merry Christmas.
Notes
- If you do not wish to add juice to the cake, separate the egg yolk from the egg white and beat them separately. Add the white egg at the end before baking.
- Do not wait for the cake to cool to wrap it. It will crack and you will not be able to decorate it.
- If you are using ghee or vegetarian butter for the ganache, use less than 2 spoons. Otherwise, you will end up with buttery sauce.
Nutrition
Calories: 341 kcal per serving | Serving size: 1 slice | Number of servings: 8
Total Fat 18 g | Saturated Fat 5 g | Cholesterol 16 mg | Sodium 170 mg | Potassium 2 mg | Total Carbohydrate 22 g | Dietary Fiber 6 g | Sugars 23 g | Protein 18 g | Vitamin A: 153% | Vitamin C: 313% | Calcium: 33% | Iron: 34%
* The Percent Daily Values are based on a 2,000 calorie diet
