Best Yule Log Cake Nyc

Best Yule Log Cake Nyc

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How to Make a Yule Log Cake—the Most Impressive Holiday Dessert
How to Make a Yule Log Cake—the Most Impressive Holiday Dessert from

Are you getting into the holiday spirit? There’s nothing quite like a delicious and festive dessert to put you in the mood for celebrating. One classic holiday dessert that is sure to impress is the Yule Log Cake. It’s a rich and decadent cake that is shaped like a log, complete with “bark” made from chocolate and “branches” made from meringue mushrooms. If you’re in New York City and looking for the best Yule Log Cake, look no further. This recipe is sure to become a holiday tradition in your family for years to come.


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 1 cup confectioner’s sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • Cocoa powder, for dusting


  1. Preheat the oven to 350°F. Grease and line a jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the egg yolks and sugar until pale and thick. Add the oil, milk, and vanilla extract, and whisk until combined.
  4. Add the dry ingredients to the wet ingredients and whisk until just combined.
  5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
  6. Spread the batter evenly in the prepared pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, make the chocolate buttercream. In a double boiler, melt the chocolate chips and heavy cream together until smooth. Remove from heat and let cool.
  8. In a medium bowl, beat the confectioner’s sugar and butter together until light and fluffy. Add the vanilla extract and salt, and beat until combined.
  9. Add the cooled chocolate mixture to the butter mixture and beat until smooth and creamy.
  10. When the cake is done, remove it from the oven and let cool for a few minutes. Lay a clean kitchen towel on top of the cake and flip it over onto the towel. Remove the parchment paper.
  11. Carefully roll the cake up in the towel, starting from the short end. Let cool completely in the towel.
  12. While the cake is cooling, make the meringue mushrooms. Preheat the oven to 200°F. Line a baking sheet with parchment paper.
  13. In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and vanilla extract, and continue to beat until stiff peaks form.
  14. Spoon the meringue into a piping bag fitted with a round tip. Pipe mushroom caps and stems onto the prepared baking sheet.
  15. Bake for 1 hour, or until the meringues are dry and crisp. Let cool completely on the baking sheet.
  16. Unroll the cooled cake and spread the chocolate buttercream evenly over the surface. Roll the cake back up tightly.
  17. Cut off a small diagonal piece from one end of the cake to make a branch. Attach the branch to the main log with a dollop of buttercream.
  18. Arrange the meringue mushrooms around the log, using a little buttercream to attach them.
  19. Dust the log with cocoa powder to resemble bark.
  20. Cut into slices and serve.
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Nutritional Information

Serving Size: 1 slice
Calories: 480
Total Fat: 27g
Saturated Fat: 14g
Trans Fat: 0g
Cholesterol: 125mg
Sodium: 240mg
Total Carbohydrates: 56g
Dietary Fiber: 3g
Sugars: 43g
Protein: 7g

Cooking Time

Total Time: 3 hours
Prep Time: 1 hour
Cook Time: 20 minutes
Cooling Time: 1 hour
Decoration Time: 1 hour


  • Jelly roll pan
  • Parchment paper
  • Medium and large mixing bowls
  • Mixer
  • Whisk
  • Double boiler
  • Pastry bag and round tip
  • Baking sheet

Serving Suggestions

Serve the Yule Log Cake as a festive dessert for holiday parties or gatherings. It pairs well with a cup of hot cocoa or a glass of milk. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.


You can customize the Yule Log Cake to your liking by adding different flavors to the cake batter or buttercream. Try adding peppermint extract to the buttercream for a minty twist, or adding chopped nuts or dried fruit to the cake batter for extra texture.


If you don’t have heavy cream on hand for the chocolate buttercream, you can substitute with milk or half-and-half. You can also substitute the semisweet chocolate chips with milk or dark chocolate chips. If you don’t have cream of tartar for the meringue mushrooms, you can substitute with lemon juice or white vinegar.


Store the Yule Log Cake covered in the refrigerator for up to 3 days. You can also freeze the cake for up to 1 month. Let thaw in the refrigerator before serving.


  • Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
  • Roll the cake up tightly when it’s still warm to prevent cracks.
  • Use a serrated knife to cut the cake to prevent squishing it.
  • Create a “bark” effect by using a fork to make lines in the chocolate buttercream.
  • Add the meringue mushrooms just before serving to prevent them from getting soggy.
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This recipe makes a large Yule Log Cake that serves 8-10 people. You can easily double the recipe to make a larger cake for bigger gatherings.

Frequently Asked Questions

What is a Yule Log Cake?

A Yule Log Cake is a classic holiday dessert that is shaped like a log, complete with “bark” made from chocolate and “branches” made from meringue mushrooms. It’s typically made with a sponge cake that is rolled up with a filling and decorated to look like a log.

What is the origin of the Yule Log Cake?

The Yule Log Cake, also known as Buche de Noel, originated in France in the 19th century. It was traditionally made from a large piece of wood that was burned in the fireplace on Christmas Eve. The cake version became popular in the 20th century and is now a staple of holiday desserts around the world.

What can I use instead of meringue mushrooms?

If you don’t want to make meringue mushrooms, you can use other decorations to make your Yule Log Cake festive. Try using fresh berries, edible flowers, or candy decorations to customize your cake.

The Yule Log Cake is a classic holiday dessert that is sure to impress your guests. This recipe is rich and decadent, with a moist chocolate cake and creamy chocolate buttercream filling. The meringue mushrooms add a whimsical touch and are surprisingly easy to make. Whether you’re celebrating Christmas, Han

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