What is a yule log cake?
A yule log is a traditional Christmas cake, also known as Buche de Noel in France. It was originally a Nordic tradition to chase away the winter by burning a log. I believe the yule is the name of the Winter Solstice, which has now become a Christmas ritual. A large piece of the log is carefully chosen and bought into the house. A small fire is lit to one end of the log every day for the next 12 days before Christmas. Making a log cake sounds very daunting. But in truth, it is very simple and easy. This eggnog-flavored yule log cake is a wonderful twist on that classic.
Why make this log cake?
If you love eggnog, you will enjoy this recipe. It has a wonderful rich eggnog flavor. But you can also replace the eggnog with milk or buttermilk. Also, this recipe is a fuss-free, simple, and easy with a standard creaming method. And most of the ingredients are simple pantry staples or easy to find such as eggnog Today, I am using homemade eggnog but you can certainly use store-bought eggnog just as well. I am baking the cake in a Swiss roll cake pan because I believe it is the easiest way to make this cake without any carving required. Also, you do not need any special pan, just a sheet pan will do. And making the chocolate bark is surprisingly simple and easy with just melted chocolate and parchment paper. There are four parts to making this cake and each step is fairly simple and straightforward: Bake vanilla sponge or cocoa sponge cake – 20 mins Making the buttercream and chocolate bark – 10 mins Shaping the yule log cake – 10 mins Assembling and decorating the yule log – 20 mins
Ingredients and substitutes
All-purpose flour – Cake flour is most commonly used for this cake. And yet, all-purpose flour works just as well. Butter – There is not much butter in this recipe. So, I like to use a good quality European butter, which has a high-fat content. But, regular butter works just as well. Eggnog – You can make homemade eggnog, or buy the commercially available brand. They can be found in most supermarkets these days. And if you don’t want an eggnog flavor, you can also substitute it with an equal amount of sour cream. Eggs – It is important that you use good large eggs for this recipe. The real light and airy texture for this cake comes from whipping the egg whites to stiff peaks. Equally, it is important to separate the eggs carefully. Make sure no egg yolks get mixed with the whites or they won’t whip to stiff peaks. Cream of tartar – Helps stabilize the egg whites and prevents the protein in the egg whites from separating. But, if you can’t find it, just omit it. A pinch of salt works just fine. Vanilla extract – I am using vanilla bean paste but pure vanilla extract works great too. You can also substitute some of the white sugar in the recipe with vanilla sugar. A good quality pure vanilla extract goes a long way in recipes like this.
How to make a yule log cake
Chocolate sponge cake
Preheat the oven to 325 °F/ 165°C / Gas Mark 3 Line a spring roll pan 15 x 10 inches with parchment paper. Make sure the parchment covers the sides of the baking tray too. Dry ingredients – In a large bowl, combine flour, baking powder, and half the salt – and set aside.
In the bowl of a stand mixer with a whisk attachment, on medium speed, start whipping the egg whites with cream of tartar and the remaining salt.Pro tip – Cream of tartar helps stabilize the protein in the meringue and prevents it from separating. Gradually, add the white sugar and continue to whip on medium speed. Once all the sugar is added, turn the speed to medium high speed and whip to almost stiff peaks form. Then, remove from the bowl and set aside.Pro tip – Adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny. In the same bowl of the stand mixer, with the paddle attachment, whip the egg yolks with the brown sugar until sugar is almost melted.Pro tip – You need to work quickly at this time so the whip egg whites don’t lose volume. Next, add the eggnog mixture, vanilla extract, and melted cooled butter. Sift in the flour mixture and combine well but do not overmix. Finally, fold the whipped egg whites into the mixture in three or four additions.Pro tip – Sifting the flour will give a light and airy sponge. Use a folding motion of up and over when combining the whipped egg whites.
Pour the batter into the prepared baking tray. Spread evenly with a spatula. Tap the tray three times on the counter-top.Pro tip – Tapping on the counter will break the large air pockets. Bake in the preheated oven for 11 to 12 minutes until the top is springy and a toothpick inserted comes out clean. Then, as soon as the cake is out of the oven, carefully slide the parchment paper from the baking tray to the cooling rack. Wait five minutes, then, flip the cake over using a second wire rack. Gently peel the bottom parchment paper.Pro tip – This is an important step to keep the cake soft and prevent it from drying out. Dust the cake with powdered sugar and place a clean kitchen towel or parchment paper on top. Flip the cake over again and roll the cake into a jelly roll with the help of the cheesecloth (as shown in the video). Set aside to cool.Pro tip – The powdered sugar prevents the cake from sticking to the cheesecloth or parchment paper.
Buttercream
In the bowl of a stand mixer with the paddle attachment, cream butter for a minute. Add the salt and vanilla extract. Followed by the eggnog and powdered sugar in three batches. Then, whip for 2 to 3 minutes more until light and fluffy.
Chocolate bark
Melt the chocolate in a microwave-safe bowl at 30-sec intervals. Spread evenly over a sheet of parchment paper. Roll into a log (as shown in the video). Let set in the fridge for 10 to 20 minutes until firm. When set, unroll and let the chocolate break naturally. Keep in the fridge until ready to use.
Assemble
Fill – Unroll the cake and remove the cheesecloth. Generously brush with eggnog. Using an offset spatula spread a generous amount of buttercream and roll the cake back firmly into a jelly roll. Carve – Using a serrated knife, cut both ends of the roll at an angle or make diagonal cuts (as shown in the video). Then, attach the cut pieces to create branches with the diagonal side towards the log (see video).
Frost – Spread a generous amount of buttercream all over the log using an offset spatula. This does not need to be smooth. Bark – Attach chocolate bark pieces all over the buttercream. Dust with cocoa powder. Then, give a light dusting of powdered sugar for a snowy effectPro tip – The cocoa powder gives the bark a deeper color and the powdered sugar gives a snow effect.
Berries and Holly – Decorate with little fondant Christmas berries and leaves as shown in the video. I also used rosemary for garnish.Pro tip – You can also use meringue mushrooms, fresh cranberries, and rosemary leaves for decorations.
Tips for success
Separate the eggs carefully making sure no egg yolks get into the egg white. The yolks represent fat, which will prevent the whites from whipping into a meringue, which is what we need for this sponge cake to make it light and airy. Also, add the sugar into the eggs whites gradually, this will help whip the eggs out the protein separating and build some volume. The egg white cells are similar to blowing a balloon. If you blow the air into it slowly it will take more air and become big but if you try to blow into it too fast it will burst. Preheat the oven well in advance so the batter does not stay on the counter once it is ready. This must be baked immediately. Because I use the same hand mixer, I like to whip the egg whites first then use the same bowl and whisk to whip the egg yolks. But, you must do this quickly so the egg whites are not kept waiting for long. And if you choose to do the whites after the yolks make sure to clean the whisk before whipping the whites. The cake must be rolled while it is still hot. Otherwise, it will crack if you try to roll it cold. Dusting the cake with powdered sugar before rolling will prevent it from sticking to the kitchen cloth or parchment paper. When you unroll the cake again it may not be flat but still holds its rolled position. And, that’s ok – just fill it as best you can and then reroll it. Trying to make it flat can cause it to crack as well. I have used eggnog buttercream for this cake but you can also use chocolate buttercream to frost the cake. Alternatively, you use the whipped cream filling with confectioners sugar for a white log cake.
Creative variations
You can add variations to a classic eggnog yule log cake recipe to give it a unique twist. Remember to adjust the quantities of eggnog and spices to suit your taste preferences, and feel free to get creative with your decorations and presentation. These variations can help you create a unique and delicious eggnog yule log cake perfect for the holiday season.
Eggnog Frosting: Use eggnog-flavored frosting instead of traditional buttercream. Mix eggnog into your favorite frosting recipe, and add a pinch of nutmeg and a splash of rum or rum extract for extra flavor. Eggnog Filling: Make an eggnog-flavored filling instead of a traditional filling like chocolate ganache. Combine whipped cream, eggnog, and a hint of cinnamon for a creamy and flavorful filling. Spiced Cake: Add spices to your chocolate sponge cake to give it an eggnog twist. Mix ground cinnamon, nutmeg, and cloves into the cake batter before baking. Eggnog Soak: After baking the sponge cake, poke holes in it and drizzle it with a mixture of eggnog and rum. This will infuse the cake with eggnog flavors and make it moist and delicious. Eggnog Glaze: Instead of the usual chocolate ganache, top your yule log with a glossy eggnog glaze made from confectioners’ sugar, eggnog, and a touch of vanilla extract. Eggnog Buttercream Decorations: Use eggnog-flavored buttercream to pipe festive decorations on your yule log. Create swirls, stars, or other holiday-themed designs. Eggnog Garnish: Decorate the finished yule log with grated nutmeg, cinnamon sticks, or a sprinkle of cinnamon sugar to enhance the eggnog flavor and give it a festive look. Eggnog Truffles: Make small eggnog-flavored truffles or cake balls to scatter around the yule log for added flavor and decoration. Eggnog Ice Cream: Serve slices of yule log with a scoop of eggnog-flavored ice cream on the side for a delightful contrast in temperatures and textures. Eggnog Cheesecake Filling: If you’re feeling adventurous, create a cheesecake-style filling with eggnog and cream cheese to add a rich and creamy layer to your yule log. Eggnog Mousse: Layer your yule log with a light and airy eggnog mousse for a fluffy and indulgent twist.
Creative ways to serve yule log
Serving yule log cake (Bûche de Noël) creatively can add a delightful and festive touch to your holiday gatherings. Remember to consider your theme and your guests’ preferences when choosing how to creatively serve your yule log cake. With some imagination, you can make this holiday classic even more special and memorable.
Mini Yule Logs: Instead of serving one large yule log, make individual-sized mini yule logs. These are not only adorable but also allow guests to have their own portion without cutting into the main cake. Edible Plate: Create a yule log cake on an edible “plate” made of gingerbread or a large sugar cookie decorated with royal icing. This not only adds a decorative element but also provides an extra treat. Forest Scene: Transform your yule log into a woodland scene by decorating it with marzipan or chocolate mushrooms, pine trees, and edible moss. Arrange it on a serving platter with additional forest-themed decorations. Santa’s Sleigh: Turn your yule log into Santa’s sleigh by adding miniature Santa and reindeer figurines on top, as if they’re delivering presents. You can use fondant or plastic cake toppers for this. Yule Log Centerpiece: Use your yule log as a centerpiece for your holiday table. Place it on a decorative tray or cake stand surrounded by seasonal foliage, ornaments, and candles. Snowy Landscape: Dust your yule log cake with powdered sugar to give it a snowy appearance. Add white chocolate shavings or coconut flakes for a more realistic snow effect. Hot Chocolate Pairing: Serve yule log cake alongside cups of hot chocolate. You can garnish the hot chocolate with whipped cream, chocolate shavings, and a candy cane for a complete winter dessert experience. Yule Log Cake Pops: Transform your yule log into cake pops by crumbling the cake, mixing it with frosting, and rolling it into small logs. Dip these mini logs in chocolate or candy melts, and serve them on sticks. Yule Log Ice Cream Sandwiches: Slice the yule log into thin rounds and use these rounds as “bread” for ice cream sandwiches. Add a scoop of your favorite holiday ice cream flavor in between two cake slices. Yule Log Fondue: Set up a yule log fondue station where guests can dip slices of yule log cake into warm chocolate or caramel fondue. Provide an assortment of dipping options like strawberries, marshmallows, and pretzels. Yule Log Affogato: Serve slices of yule log cake with a scoop of vanilla ice cream and an espresso over the top for a decadent yule log affogato. Yule Log Cake Trifle: Layer slices of yule log cake with whipped cream, fruit, and custard to create a yule log cake trifle. This makes for a stunning and delicious dessert presentation.
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