Eggnog Yule Log Cake - Buche de Noel

A yule log is a traditional Christmas cake, also known as Buche de Noel in France. This eggnog yule log cake is a wonderful twist on that classic with eggnog. A classic vanilla Swiss roll as a base with eggnog buttercream and covered with chocolate bark for that log effect.

Table of Content

• About this cake
• Ingredients and substitutes
• Step by step instructions
• You may also like
• Printable Recipe
• Comments

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Just over a month left for Christmas. Have you decided what Christmas cake you want to make this year? Well, here's a hint. Think yule log. Why not make it an eggnog? Eggnog is such a Christmas flavor, isn't it? Who doesn't love eggnog?

As a kid, we had eggnog every year for Christmas, but we weren't allowed to have the grown-ups eggnog. Mom made some non-alcoholic one for us. It was so delicious, and yet we complained every year. Why we do not get the one that you made for everybody else? Why do we children not get the special eggnog?

Don't we always want that forbidden fruit? Well, we really did complain a lot. Until now, I have the grown-up eggnog with rum every year for Christmas. Of course, my kids now complain they don't get the grown-up eggnog. Just makes me miss my mom even more.

About this cake

This year, I wanted to share with you this cake, which is all about eggnog. There is eggnog in the cake, which is again brushed with eggnog instead of sugar syrup. And then, we have eggnog buttercream inside and out. Which means that you have to love eggnog to enjoy this recipe. If you do not like eggnog, do not make this cake.

Oh, but I do have another recipe - Chocolate Christmas Yule Log Cake with chocolate whipped cream over on the other site Cake Decorating Tutorials.

If you look at the recipe below, it sounds complicated and difficult. But don't you worry. It really is very simple and easy. I have a video and as you can see the process is pretty simple.

You bake the cake and let it cool while you prepare the buttercream and chocolate bark. Can you believe this eggnog yule log cake takes no more than 20 minutes to cool? Because it's light and thin. Lightly glaze the cake with more eggnog and give it a generous spread buttercream inside and out. Place the bark on and dust with cocoa and sugar. Voila, the cake is done!

You can do so much more for decorations, but I kept it to a simple Christmasy theme with some Christmas berries and holly leaves. Again, you can use some ready-made decorations that are easily available these days. You can even add a little Merry Christmas sign to make this center of your dessert table for Christmas.

Ingredients and substitutes

• All-purpose flour - Cake flour is most commonly used for this cake. And yet, I make mine with all-purpose flour and it always turns out perfect. Light and fluffy.
• Butter - There is not much butter in this recipe. So honestly, you can use both salted or unsalted and it would be ok.
• Eggnog - You can make homemade eggnog, or buy the commercially available brand. They can be found in most supermarkets these days. Soon, I will share my eggnog recipe with you.
• Eggs - It is important that you use good large eggs for this recipe. The real light and airy texture for this cake come from whipping the egg whites to stiff peaks. This is why it is very 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. But, if you can't find it, just omit it. A pinch of salt works just fine.
• Vanilla extract - A good quality vanilla extract goes a long way in recipes like this.

Step by step instructions

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Cake

• Preheat the oven to 170 °C / 340 °F.
• Line a spring roll pan 15 x 10 inches with parchment paper. Make sure the parchment covers the sides of the baking tray too.
• Separate the eggs-whites from yolks making sure no egg yolks get mixed with the white - set aside.
• In a bowl combine flour, baking powder, and half the salt - set aside.
• In the bowl of a stand mixer with a whisk attachment, start whipping the egg whites on medium speed with cream of tartar and the remaining salt.
  Tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating.
• Gradually add the white sugar and continue to whip on medium speed.
  Tip - Adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny.
• Once all the sugar is added - turn the speed to medium-high and whip to almost stiff peaks. Set aside
• Working quickly whip the egg yolks with the brown sugar until sugar is almost melted.
• Add the eggnog mixture, vanilla, and melted cooled butter.
• Sift in the flour mixture and combine well.
  Tip - sifting the flour will give a light and airy sponge
• Gently fold the whipped egg whites into the yolk mixture in three or four additions.
• Pour into the prepared baking tray. Spread evenly with a spatula. Tap the tray three times on the counter-top

Bake

• Bake for 11 to 12 minutes until the top is springy and a toothpick inserted comes out clean.
• Add 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 cooling rack. Gently peel the bottom parchment paper.
• Dust with powdered sugar and place a clean cheesecloth or parchment paper on top.
  Tip - the powdered sugar prevents the cake from sticking to the cheesecloth or parchment paper
• 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.

Buttercream

• Watch a video to make -Eggnog Buttercream Frosting here
• In the bowl of a stand mixer cream butter for a minute. Add the salt, vanilla - combine well.
• Followed by the eggnog. Add powdered sugar in three batches and combine well
• Once all the powdered sugar is in - whip for three minutes until light and fluffy.

Chocolate bark

• Melt the chocolate in a microwave-safe bowl at 30-sec interval.
• 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. Set aside until ready to use

Assembly

• Unroll the cake and remove the cheesecloth. Generously brush with eggnog.
• Using an off-set spatula spread a generous amount of buttercream and roll the cake back firmly into a jelly roll.
• Using a serrated knife cut both ends of the roll at an angle or make diagonal cuts (as shown in the video
• Attach the cut pieces to create branches with the diagonal side towards the log. (see video)
• Spread a generous amount of buttercream all over the log. This does not need to be smooth.
• Attach chocolate bark pieces all over on the buttercream.
• Dust with cocoa powder all over. Then give a light dusting of powdered sugar for a snowy effect.
• Decorate with little Christmas berries and leaves as shown in the video.
• Use Rosemary for garnish too.
• Merry Christmas!

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Printable Recipe