Article: Bûche de Noël - Yule Log Cake
Bûche de Noël - Yule Log Cake
Looking for an impressive holiday cake? Try a Bûche de Noël, also known as a Yule Log Cake! This light, chocolatey sponge cake is rolled up with a thick layer of a rich, whipped cream and mascarpone filling. The presentation is elegantly finished with an espresso, chocolate buttercream. So beautiful and tasty! Happy Holidays to All!
Cake Ingredients
- Half sheet pan
- Parchment paper
- Cooking or baking spray
- 6 large eggs, separated
- 3 tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar, divided
- 1/4 teaspoon Kosher salt (try our Olivelle Vanilla Bean Sea Salt!)
Filling Ingredients
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 8 ounces mascarpone
Chocolate Espresso Buttercream Ingredients
- 1 stick butter
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla extract
- 1 tablespoon espresso
- 1 tablespoon heavy cream
- Pinch of Kosher salt
Directions
- Prepare a rimmed half sheet baking pan (12” x 17” x 1”) by spraying with baking spray and lining with parchment paper. Spray the parchment lightly as well. Trim and cut corners of parchment to fit snugly. Preheat oven to 375°F.
- Separate the eggs into yolks and whites. Whip egg whites in a stand mixer for 2 minutes, gradually adding 1/4 cup of sugar, until stiff peaks form. Set aside.
- In a large bowl, whisk egg yolks until light in color (2-3 minutes). Slowly add melted butter while whisking, then add remaining 1/2 cup sugar and mix until combined.
- Fold in one-quarter of whipped egg whites to lighten yolk mixture, then fold in remaining whites in two parts until no white streaks remain.
- In a separate bowl, whisk together flour, baking powder, cocoa powder, and salt. Sprinkle over egg mixture and fold until combined.
- Spread batter into prepared pan and bake for 10-12 minutes until cake springs back from a light touch. Do not over-bake.
- Remove cake from pan immediately by inverting onto a flat baking sheet. Cover with a clean towel and roll into a log starting from the short side. Cool completely while rolled up.
- To make filling: whip cream with powdered sugar, brandy, and vanilla until stiff peaks form. Fold in mascarpone until combined.
- Unroll cooled cake and spread filling evenly to within 1 inch of edges. Re-roll cake (without towel), wrap in towel or plastic wrap, and chill until ready to frost.
- For buttercream: beat butter and powdered sugar until creamy. Add cocoa, vanilla, espresso, cream, and salt. Beat until smooth.
- Unwrap and place cake on serving plate. Trim ends for clean edges. Optionally shape into a log with branches. Frost with buttercream and use a fork to create tree bark texture. Garnish with sugared cranberries, rosemary, or dust with powdered sugar.
- Slice with a serrated knife into 3/4-inch-thick pieces. Serve and enjoy!