Yule Log Cake | Christmas Log Cake

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🎄 Yule Log Cake | Christmas Log Cake 🎄

Embrace the festive spirit with a classic Yule Log Cake, also known as Buche de Noel. This vertical sponge cake is not only a treat for your taste buds but a delightful centerpiece for your Christmas celebration. Let's dive into the ingredients and instructions to create this holiday masterpiece!


For the Sponge Cake Sheet:

  • 4 egg yolks 🥚
  • 30g (2 tbsp) fine sugar 🍚
  • 48g (3 ½ tbsp) oil 🌻
  • 40ml (3 tbsp) milk 🥛
  • 1 tsp vanilla extract 🌰
  • ½ tsp salt 🧂
  • 72g (½ cup + 2 tbsp) all-purpose flour 🍞
  • 4 egg whites 🥚
  • ½ tsp cream of tartar 🍮
  • 50g (¼ cup) fine sugar 🍚

For the Mocha Cream Cheese Frosting:

  • 75g (½ cup) chocolate melts 🍫
  • 75g (¼ cup + 1 tbsp) whipping cream 🍦
  • 2 tsp instant coffee ☕
  • 1 tbsp hot water 💧
  • 170g (¾ cup) unsalted butter, softened 🧈
  • 60g (½ cup) powdered sugar 🍚
  • 340g (1½ cups) cream cheese, softened 🧀

For Syrup:

  • Coffee syrup (2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water) ☕🍯💧

For Decoration:

  • Almond flakes 🌰
  • Rosemary 🌿
  • Powdered sugar for dusting 🍚


For the Sponge Cake Sheet:

  1. Preheat your oven to 160°C/320°F. Line a 33x33cm flat pan with parchment paper.
  2. Separate the eggs into two large bowls.
  3. In the yolk bowl, add sugar and mix vigorously until creamy and pale.
  4. Add in the oil, milk, vanilla, and salt. Mix until well combined.
  5. Sift in the flour in batches, whisking gently until combined. Avoid overmixing.
  6. In the egg white bowl, add cream of tartar. Using an electric mixer, mix on low until foamy, then add sugar in 3 batches. Continue mixing on high until stiff peaks form.
  7. Fold the egg whites into the yolk batter in 3 batches, using a gentle circular motion until well combined.
  8. Transfer the batter into the prepared flat pan, spreading it evenly. Tap the pan on the table a few times.
  9. Bake in the preheated oven for 25-30 minutes or until a skewer comes out clean when inserted.
  10. Allow the cake to cool completely before slicing. Cut the cake into 4 equal horizontal sheets. Trim off the edge at a 45° angle at the end of the last sheet for sealing.

For Mocha Cream Cheese Frosting:

  1. In a small bowl, combine chocolate melts and whipping cream. Microwave for a few seconds until the chocolate is melting, then mix until smooth. Set aside.
  2. In another small bowl, mix coffee and hot water until dissolved. Set aside.
  3. In a large bowl, cream the softened butter until creamy.
  4. Sift in powdered sugar and mix until well combined.
  5. Add the coffee and chocolate mixture, mixing until well combined.
  6. In another bowl, mash and soften the cream cheese with a spatula, then add it to the mixture. Ensure there are no lumps.

Assemble the Cake:

  1. Brush the coffee syrup onto the cake sheets.
  2. Spread the mocha cream cheese frosting evenly with a spatula.
  3. Gently roll up each horizontal piece, connecting them to each other, rolling until the 2nd piece.
  4. Place the rolled cake on a cake plate and continue rolling with the other 2 sheets.
  5. Seal the end with frosting and fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes to ensure it's tight and stable.
  6. Frost around the cake.
  7. Use a pointed tool to draw log grain lines.
  8. Decorate with almond flakes as the log fungus.
  9. Top the cake with rosemary leaves.
  10. Dust the cake with powdered sugar.
  11. Refrigerate the cake before cutting.
  12. Your Yule Log Cake is ready to serve, a festive masterpiece to enjoy during the holiday season!

Spread the joy and indulgence of this Yule Log Cake with your loved ones, making this Christmas extra special. 🍰🎅🎉

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