The holiday season is upon us, and what better way to celebrate than with a delicious yule log cake from Fresh Market? This classic French dessert, also known as a Bûche de Noël, is a festive treat that is sure to impress your guests. With its chocolate sponge cake and creamy filling, it’s the perfect dessert to enjoy after a holiday feast. In this article, we’ll show you how to make a yule log cake from scratch, including all the ingredients, instructions, nutritional information, and more.
Ingredients
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- powdered sugar, for dusting
- fresh berries, for serving (optional)
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and sugar until light and fluffy, about 2-3 minutes.
- Add the flour, cocoa powder, salt, oil, and vanilla extract, and mix until well combined.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 12-15 minutes, or until the cake is set and springs back when lightly touched.
- Lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
- Immediately invert the cake onto the towel and carefully peel off the parchment paper.
- Starting at the short end, roll the cake up in the towel and let it cool completely on a wire rack.
- Meanwhile, make the filling. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cake and spread the filling over the top, leaving a 1-inch border around the edges.
- Roll the cake back up and place it seam-side down on a serving platter.
- Chill the cake in the refrigerator for at least 1 hour.
- Make the chocolate frosting. In a medium saucepan, melt the chocolate chips and butter over low heat.
- Stir in the heavy cream and salt until well combined.
- Remove from heat and whisk in the powdered sugar, cocoa powder, milk, vanilla extract, and salt until smooth.
- Let the frosting cool for 5-10 minutes, or until thickened.
- Spread the frosting over the chilled cake, using a spatula to create a bark-like texture.
- Dust with powdered sugar and serve with fresh berries, if desired.
Nutritional Information
Serving Size: 1 slice
Calories: 380
Total Fat: 24g
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 125mg
Sodium: 145mg
Total Carbohydrates: 39g
Dietary Fiber: 2g
Sugars: 32g
Protein: 5g
Cooking Time
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Equipment
- 10×15-inch jelly roll pan
- Parchment paper
- Electric mixer
- Wire rack
- Clean kitchen towel
- Serving platter
- Medium saucepan
- Spatula
Serving Suggestions
This yule log cake is best served chilled, straight from the refrigerator. It pairs well with fresh berries, whipped cream, or a dusting of powdered sugar. For an extra festive touch, you can also decorate the cake with marzipan mushrooms or meringue mushrooms.
Variations
If you want to switch up the flavors, you can try adding different extracts to the cake batter or filling. Peppermint extract would give the cake a minty twist, while almond extract would add a nutty flavor. You can also use different types of chocolate for the frosting, such as milk chocolate or white chocolate.
Substitutions
- You can use vegetable shortening instead of oil in the cake batter.
- If you don’t have cream of tartar, you can omit it from the egg whites.
- You can use semi-sweet or bittersweet chocolate for the frosting.
- If you don’t have heavy cream, you can use milk or half-and-half instead.
Storage
Leftover yule log cake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or store it in an airtight container to prevent it from drying out. You can also freeze the cake for up to 1 month. To thaw, let it sit at room temperature for a few hours or overnight in the refrigerator.
Tips
- Make sure to beat the egg yolks and sugar until they are light and fluffy, as this will give the cake its structure.
- Be gentle when folding in the egg whites, as you don’t want to deflate them.
- Don’t overbake the cake, or it will be dry and difficult to roll.
- Let the cake cool completely before adding the filling, or it will melt and make a mess.
- Chilling the cake before frosting it will make it easier to handle and prevent the frosting from melting.
- Use a spatula to create a bark-like texture on the frosting, and dust with powdered sugar to resemble snow.
Notes
This recipe makes a large yule log cake that can serve 12-16 people. If you’re serving a smaller crowd, you can halve the recipe and use a smaller pan. You can also make the cake and filling ahead of time and store them in the refrigerator until you’re ready to assemble and decorate the cake.
Frequently Asked Questions
What is a yule log cake?
A yule log cake is a traditional French dessert that is typically served during the holiday season. It’s made with a chocolate sponge cake that is rolled up with a creamy filling, then frosted with chocolate to resemble a log. The cake is often decorated with powdered sugar or meringue mushrooms to resemble snow and mushrooms.
Can I make a yule log cake ahead of time?
Yes, you can make the cake and filling ahead of time and store them in the refrigerator until you’re ready to assemble and decorate the cake. You can also freeze the cake for up to 1 month.
What kind of chocolate should I use for the frosting?
You can use any kind of chocolate you like for the frosting, such as semi-sweet, bittersweet, milk, or white chocolate. Just make sure to use good-quality chocolate for the best flavor.
What can I use instead of heavy cream?
If you don’t have heavy cream, you can use milk or half-and-half instead. However, keep in mind that the frosting may be less rich and creamy.
Personal Thoughts
Making a yule log cake from scratch may seem daunting, but