Yule Log Cake with Chocolate Buttercream and Festive Decorations Recipe
Introduction
The Yule Log is a classic holiday dessert that combines a light chocolate sponge cake with creamy filling and rich buttercream. This festive treat is beautifully decorated to resemble a snowy log, making it the perfect centerpiece for your seasonal celebrations.
Ingredients
- For the sponge cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the chocolate buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
- For decoration (optional):
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a clean bowl, beat the egg whites until soft peaks form, gradually adding 1/4 cup of the sugar until stiff peaks form. In a separate bowl, beat the egg yolks with the remaining 1/4 cup of sugar until pale and thick, then stir in the vanilla extract.
- Step 2: Sift the flour, cocoa powder, baking powder, and salt together. Gently fold the dry ingredients into the egg yolk mixture. Carefully fold in the beaten egg whites without deflating the batter.
- Step 3: Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched. Immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar, starting from the short end, and let it cool completely inside the towel.
- Step 4: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cake is cooled, gently unroll it and spread the whipped cream evenly across the surface.
- Step 5: Roll the cake tightly from the short end and wrap it in plastic wrap. Refrigerate for 1 hour to help it set before frosting.
- Step 6: To make the chocolate buttercream, beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy. Spread the buttercream over the cake and texture it with a fork to resemble tree bark.
- Step 7: Unwrap the chilled rolled cake and place it on a serving platter. Frost it entirely with the chocolate buttercream, creating bark-like lines with a fork or spatula. Decorate with fresh cranberries, edible mushrooms, rosemary, and other seasonal items as desired.
- Step 8: Dust the entire cake with powdered sugar to resemble fresh snow before serving. Present your Yule Log on a rustic wooden board for an elegant, cozy touch.
Tips & Variations
- For added flavor, you can brush the cake with a simple syrup infused with coffee or orange zest before adding the filling.
- Use a silicone baking mat instead of parchment paper for easier rolling and removal.
- Substitute the cocoa powder in the buttercream with melted dark chocolate for a richer frosting.
- Decorate with nuts or candied fruits for extra texture and color.
Storage
Store the Yule Log covered in the refrigerator for up to 3 days. For best results, bring it to room temperature for about 30 minutes before serving. Avoid freezing as the delicate sponge and whipped cream might lose texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the Yule Log in advance?
Yes, you can prepare the cake and filling ahead of time and assemble a few hours before serving. Refrigerate the finished log to keep it fresh.
What can I use if I don’t have a jelly roll pan?
A rimmed baking sheet or shallow baking pan with similar dimensions will work. Just ensure the batter is spread evenly for uniform baking.
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Yule Log Cake with Chocolate Buttercream and Festive Decorations Recipe
- Total Time: 1 hour 32 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Yule Log recipe delivers a moist chocolate sponge cake filled with whipped cream, rolled, and covered in a rich chocolate buttercream textured to look like tree bark. Decorated with festive cranberries, meringue mushrooms, and dusted powdered sugar, this elegant dessert captures the spirit of the holidays with a beautiful and delicious centerpiece.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon milk or cream
- 1 teaspoon vanilla extract
For Decoration (optional)
- Fresh cranberries
- Edible mushrooms or meringue mushroom kit
- Edible glitter or snow
- Fresh sprigs of rosemary or evergreen
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Beat the egg whites in a clean bowl until soft peaks appear, then gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form. In another bowl, beat the egg yolks with the remaining 1/4 cup sugar until the mixture is pale and thick, then stir in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, fold gently into the egg yolk mixture, then carefully fold in the beaten egg whites to retain airiness. Spread the batter evenly into the pan and bake for 10-12 minutes, or until the cake springs back when lightly pressed. Immediately roll the warm cake in a powdered sugar-dusted kitchen towel from the short end and let it cool completely while rolled.
- Prepare the Filling: In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Once the cake has cooled, gently unroll it and spread the whipped cream evenly over the surface.
- Roll the Cake: Roll the cake tightly again from the short end and wrap it in plastic wrap. Place in the refrigerator for 1 hour to set and firm up before frosting.
- Make the Chocolate Buttercream: Beat the softened butter with powdered sugar, cocoa powder, milk or cream, and vanilla extract until smooth and fluffy. Use a spatula to cover the cake with this buttercream, then texture it with a fork or spatula to mimic the look of tree bark.
- Assemble the Yule Log: Remove the cake from the fridge and unwrap it carefully. Place it on a serving platter and frost it completely with the chocolate buttercream. Use additional decorations like fresh cranberries, edible mushrooms, rosemary sprigs, and glitter or snow to create a festive woodland effect.
- Final Touch: Lightly dust the entire Yule Log with powdered sugar to resemble fresh snow before serving.
- Presentation: Serve the Yule Log on a rustic wooden board to enhance the cozy, traditional holiday vibe of this stunning dessert.
Notes
- Be gentle folding egg whites to keep the batter airy and light.
- Rolling the cake while warm helps prevent cracking.
- Chilling the rolled cake before frosting ensures cleaner spreading of buttercream.
- Use fresh or meringue mushrooms for authentic decoration.
- For a more intense chocolate flavor, use Dutch process cocoa powder.
- Store leftover Yule Log covered in the refrigerator and consume within 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: yule log, bûche de noël, chocolate sponge cake, holiday dessert, Christmas cake, rolled cake, chocolate buttercream
