This traditional Yule log cake is made from scratch with a rich chocolate sponge and silky chocolate filling. Easy to make with a full step-by-step video tutorial!
Published: December 22, 2024 by Pamela
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As we gear up for Christmas, I’m excited to share a special recipe that’s close to my heart; my mom’s Yule log, or Bûche de Noël. No matter how busy the holiday season gets, she always makes time to prepare this festive dessert. Just this morning, December 22nd, she called me to show me that she was getting started on this year’s Yule log. Inspired by her, I’m sharing this recipe so you too can bring a piece of our cherished tradition to your holiday celebrations.
Understanding the Ingredients
- Eggs: Eggs are crucial for adding structure and volume. They create a light and airy base when whipped, helping the Yule log maintain its shape while remaining fluffy.
- Vanilla: This ingredient enhances the overall flavor of the cake, complementing the richness of the chocolate with its aromatic sweetness.
- All-purpose Flour: I use all-purpose flour in most of my cake recipes, especially for chocolate cakes, because it provides better structural integrity that supports the density from the cocoa powder. For lighter cakes like vanilla, you might opt for cake flour instead, which results in a softer texture.
- Baking Powder: This helps the cake rise and become lighter. Even with a well-aerated egg mixture, baking powder is necessary to ensure that the cake does not become too dense.
Common Questions I Get Asked:
- Can I use cake flour instead of all-purpose flour for the Yule log? Yes, cake flour is an excellent choice for lighter cakes like vanilla, but for chocolate cakes like this Yule log, all-purpose flour is preferred because it helps maintain structure against the heaviness of cocoa.
- Why is the sugar beaten with the eggs for so long? Beating the sugar with the eggs for an extended time helps to ‘ribbon’ the mixture, which means it becomes thick, fluffy, and light in color. This process is critical for incorporating air into the batter, ensuring a lighter cake.
- Can I add more cocoa if I want a stronger chocolate flavor? Absolutely! Adjust the cocoa powder to taste. More cocoa will enhance the chocolate flavor but be cautious, as it can also affect the moisture content of the cake.
- How do I prevent the cake from sticking to the baking tray? Lining the tray with parchment paper ensures that the cake can be easily removed after baking without sticking or breaking.
- How can I tell when the cake is fully baked? The cake is done when it springs back to a light touch and the edges begin to pull away from the sides of the tray. Since it is baked in a tray and it is thin in texture, it will not take much time to bake; the top will have a golden color when it’s ready as well! It’s important not to overbake to keep it moist and pliable for rolling.
- Why wrap the cake in a wet towel immediately after baking? Wrapping the hot cake in a wet towel prevents it from drying out and helps maintain its flexibility, which is essential for rolling the cake without cracks.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Traditional Yule Log Cake
This traditional Yule log cake is made from scratch with a rich chocolate sponge and silky chocolate filling. Easy to make with a full step-by-step video tutorial!
Ingredients
For the cake
- 6 eggs
- ½ tsp vanilla extract
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- 20 g cocoa powder
- 1 Tbsp baking powder
For the chocolate buttercream
- 4 Egg whites OR 1/2 C. Liquid egg whites
- 1 Cup Granulated sugar
- 1 ½ Cup Unsalted room temperature butter
- 180 g Semisweet chocolate
- 1 tsp Vanilla extract
- Pinch salt
Instructions
For the cake
- Start by combining the eggs and vanilla in a large mixing bowl and beat on high speed for 2 to 3 minutes until well mixed. Add the sugar and continue beating for at least 5 minutes or until the mixture doubles in size and turns light and creamy in color.
- In a separate bowl, sift together the flour, cocoa powder, and baking powder to ensure they are evenly mixed and free of lumps.
- Fold the dry ingredients gently into the egg mixture to keep the batter airy. Use a spatula or mixer on a low setting for this step.
- Line a baking tray with parchment paper and evenly spread the batter over it with a spatula. Bake at 180°C (350°F) for 10 to 12 minutes, until the cake is springy to the touch and slightly shrinks from the sides.
- Immediately transfer the cake to a wet towel, rest for 5 minutes, then wrap with the towel and let it cool at room temperature. This makes the cake flexible for rolling later.
- Unwrap the cake, spread the Swiss meringue chocolate buttercream evenly, then carefully roll the cake back up. Cut into desired sizes of logs, place them on your serving dish or cake board. Use a little buttercream to attach each log together.
- Cover the logs with the remaining buttercream and decorate as desired. Check out my video tutorial for decorating tips.
For the buttercream
- In a clean and grease-free bowl, combine egg whites, sugar, and salt.
- Place the bowl over a double boiler on low to medium heat, stirring constantly until the sugar dissolves completely. Make sure the bottom of the bowl is not touching the water.
- Remove the bowl from the heat and beat the mixture on high speed until stiff peaks form. (If using liquid egg whites, the mixture may not form stiff peaks, but it will still work.)
- Let the meringue cool to room temperature.
- With the mixer on low speed, add the butter a small piece at a time until fully incorporated. Increase the mixer speed to high and whip until the buttercream is smooth and fluffy. (If it curdles, keep whipping, it will come together.)
- Add the vanilla extract and mix well. Melt the semisweet chocolate, let it cool, and add it to the buttercream. Mix until fully incorporated.
Video
Notes
- The time mentioned does not include decorating time.
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 443kcal
Tried this recipe?Let us know how it was!
Tips To Make The Best Bûche de Noël:
- Quality Ingredients: Use high-quality cocoa powder and real vanilla extract for the best flavor. The taste of your Bûche de Noël heavily relies on the ingredients used.
- Proper Mixing: When combining your eggs and sugar, make sure to mix them until they’re very light and fluffy. This process, known as “ribboning,” is crucial for achieving a sponge that’s light enough to roll without cracking.
- Sift Dry Ingredients: Always sift your flour, cocoa powder, and baking powder together to avoid lumps. This also helps incorporate air into your dry ingredients, making your cake lighter.
- Do Not Overbake: Keep a close eye on your cake as it bakes. Overbaking will dry it out and make it more likely to crack when rolled. It should be springy to the touch and slightly pulling away from the edges of the pan.
- Roll While Warm: Once out of the oven, roll your sponge cake along with a clean kitchen towel while it’s still warm. This helps the cake set in a rolled position, preventing it from breaking when you later apply the filling and re-roll it.
- Cool Completely: Allow the rolled cake to cool completely before unrolling and applying the filling. This step ensures the structure of the sponge is firm enough to handle the filling without tearing.
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