Yule Log Cake – Bûche De Noël

There is no better way to celebrate Christmas than with a cake shaped like a yule log and decorated like a Christmas tree! Here is my recipe and tips to bake an eggnog yule log cake using a homemade Swiss roll.

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What is a yule log cake?

A yule log is a traditional Christmas cake, also known as  Buche de Noël 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 brought into the house. A small fire is lit at 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. I am using homemade eggnog, but you can also use store-bought eggnog.
• Also, this recipe is 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.
• I am baking the cake in a Swiss roll cake pan , but you do not need any special pan; just a sheet pan will do. 
• Making the chocolate bark is surprisingly simple, with just melted chocolate and parchment paper. 

Ingredients and substitutes

• All-purpose flour – Cake flour is most commonly used for this cake. And yet, you can also use all-purpose flour.
• 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 you can also use regular butter.
• Eggnog – You can make homemade eggnog or buy the commercially available brand. And if you don’t want eggnog flavor, you can also substitute milk or buttermilk. 
• Eggs – It is important that you use good, large eggs for this recipe. The real light-and-airy texture of this cake comes from whipping the egg whites 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, you can also 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.

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Step-by-Step: How to make a yule log cake – Bûche De Noël

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.

• Whip eggs – 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. Gradually add the white sugar and continue whipping on medium speed. Once all the sugar is added, turn the speed to medium-high speed and whip to almost stiff peaks form. Remove from the bowl and set aside.
• Wet ingredients – In the same bowl of the stand mixer, with the paddle attachment, whip the egg yolks with the brown sugar until the sugar is almost melted. Next, add the eggnog mixture, vanilla extract, and melted cooled butter.
• Combine and Fold – Sift in the flour mixture, then combine well, but do not overmix. Finally, fold the whipped egg whites into the mixture in three or four additions.
• Bake – Pour the batter into the prepared baking tray. Spread evenly with a spatula. Tap the tray three times on the countertop. Bake in the preheated oven for 11 to 12 minutes until the top is springy and a toothpick inserted comes out clean.

• Pour the batter into the prepared baking tray. Spread evenly with a spatula. Tap the tray three times on the countertop.
• 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.
• Dust the cake with powdered sugar and place a clean kitchen towel or parchment paper on top. Flip the cake over again, then roll it into a jelly roll using the cheesecloth (as shown in the video). Set aside to cool.

Roll and Cool 

• 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. Dust the cake with powdered sugar and place a clean kitchen towel or parchment paper on top. Flip the cake over again, then roll it into a jelly roll using the cheesecloth (as shown in the video). Set aside to cool.

Frosting and Bark

• 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-second intervals. Spread evenly over a sheet of parchment paper. Roll into a log (as shown in the video).
  Let it 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 effect.

• Berries and Holly – Decorate with little fondant Christmas berries and leaves as shown in the video. I also used rosemary for garnish.

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. 
• Add the sugar into the egg whites gradually; this will help whip the egg whites out of the protein, separating and building some volume.
• 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 it still holds its rolled position.
• 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. 

• Christmas MM Cookies
• Marzipan Cake or Chocolate Marzipan Squares
• Christmas Star Cookies or Stenciled Christmas Sugar Cookies
• Christmas Cake Wreath or Christmas Pavlova
• and Christmas Spritz Cookies (No-fail Recipe)
• Cranberry Cake Christmas
• Ice Cream Cone Christmas Tree Cupcakes
• See all Christmas recipes

Frequently asked questions

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