Get Into the Holiday Spirit with this festive Yule Log Cake with Chocolate Ganache or Bûche de Noël. It’s an irresistibly delicious cake roll, with a show-stopper kind-of looks, perfect sweetness, and is dressed with a rich-rich chocolatey ganache frosting that’s insanely delicious!
Bring it to your dessert table, and it will surely make a stunning appearance and will amaze everyone who beholds the magnificence of this centerpiece!
The sounds of tinkling bells, coatings of snow, tons of ornaments, and that astonishing festive decor; they’re all finally here with Christmas!
The holidays have finally arrived, and have brought along with it, the much-awaited family reunions and dozens of delightful dinners.
However, a dinner without a dessert isn’t a perfect dinner, and if you are wondering what to surprise your family with tonight, then here I have the best recipe for you: a delectable Yule Log Cake or Bûche de Noël, a perfect classic dessert to try this Christmas!
About the Yule Log Cake with Chocolate Ganache
Don’t let this cake fool you with its shape and look! It may be shaped like a log, but it’s filled with a deliciously moist Yellow Cake and swirls of chocolate frosting on the inside. Yummy and simply sinful!!
I created this masterpiece by rolling the cake up into a cylinder and finishing with a generous layer of chocolate ganache. Its unique shape and appearance immediately entrance anyone who even catches a glimpse, and a bite will leave you captivated forever!
Caution: It will smite you!
P.S. Forget about the calories! It’s holiday time, so enjoy your time with family and create memories!
Christmas is all about Family Fun!
Best of all, baking this cake serves as the perfect family activity. You can get everyone to help you bake this terrific cake.
As it has many steps involved, everyone will find something to commit to while the entire process of baking goes and enjoy at the same time (especially the kids, that frosting is irresistible).
Try it! You’ll find yourself completely basking in its cheerfulness!
What is Bûche de Noël?
Bûche de Noël is a traditional French Christmas dessert, and it means “log of Christmas” in French.
This Yule log represents an ancient tradition where real wood logs were decorated with holly garnishes, pinecones, and ivy to welcome the winter solstice.
Likewise, the Yule log cake is rolled and created in such a way that it looks like an actual log. It’s made up of 3 parts-
- a sponge cake
- frosting either made of buttercream, whipped cream, or a chocolate mousse, and
- the final layer of rich and decadent chocolate ganache.
The cake log is then garnished with woodsy decorations to give an illusion as if the cake was picked up from the forest floor. Impressive and intriguing , isn’t it?
So, here I set you up for successful baking of our adorable and irresistible Yule Log Cake with step-by-step instructions!
Ingredients for Yule Log Cake with Chocolate Ganache!
Christmas is fun and exciting! It’s that time of year when you are craving luscious cakes and some genuinely magical desserts. So here comes the Yule Log Cake, that requires eight basic ingredients off your pantry and they are —
Cake Mix — The best cakes are made with perfectly moist batter, and what could be better than yellow cake mix? This is a super delicious and easy-to-make cake mix, and this recipe uses the same.
Eggs — Eggs trap and hold air in the batter and give the cake its required volume and fluffiness.
Oil — Oil is added to the batter as it helps keep the cake moist while preventing it from drying out.
Water — Water is added to moisten the batter. Use as suggested on the cake mix packet.
Frosting — I have opted for the Chocolate frosting to frost my Yule cake. You can go with any frosting of your choice.
Vanilla Essence — We used this for lending our cake the lovely vanilla flavor.
Fresh Cranberry and Rosemary Sprigs — For garnishing our incredible creation.
For Ganache —
Confectioners’ Sugar — We are using confectioners’ sugar to dust the cake roll and make the chocolate ganache.
Butter — Butter is used to lend a creamy texture to our ganache. It also renders the ganache a much tempting glaze and richness!
Unsweetened cocoa powder — This is the primary ingredient for preparing our ganache. It renders the beautiful rich brown color that we drool over!
Cream — Heavy cream is used as it whips wonderfully and gives firmness to the ganache so that it holds its shape!
How to make Yule Log Cake with Chocolate Ganache?
1. Preheat the oven to 350 degrees F. In the bowl of your stand mixer, combine the Yellow Cake Mix with eggs, oil, and water.
2. Mix on low speed for 20 seconds. After that, increase the speed to medium; mix for another 3 minutes, scraping the sides of the bowl as necessary.
3. While the batter is getting ready, coat a 15×21″ baking sheet /tray with nonstick spray. Line the bottom of the pan with parchment paper and grease again.
4. Spread the cake batter into the prepared sheet/tray.
5. With the help of a spreader knife, even out the batter in the tray.
6. Bake the cake right away in a preheated oven for approximately 12-14 minutes or until the top is golden. Feel free to customize it with your favorite frosting and toppings.
But since I am making a Yule log cake, we will advance to the next step.
7. Remove the cake from the oven. With a thin spatula loosen the edges of the cake from all sides. Dust the top with confectioner’s sugar.
8. Take a thin (damp) kitchen towel and a fresh sheet of parchment paper. Dust them with a generous amount of confectioner’s /powdered sugar too. Lay the parchment paper first then the towel on top of the cake.
9. Finally, place a wire rack on top of the kitchen towel and carefully flip over the cake onto the towel.
10. Immediately peel the parchment paper from the flipped cake and discard it.
PROTIP– The powdered sugar prevents the cake from sticking to the kitchen towel.
11. Dust the other side (flipped side) of the cake too with confectioner’s sugar.
12. Time to roll the cake. Start from one end and begin rolling the cake gently. Do not apply too much pressure. Roll with the towel and parchment paper. The towel and paper will get folded along with the cake. Roll till the end. The towel will prevent the cake from cracking.
13. Allow the rolled cake to rest for an hour at room temperature.
14. Once the cake has cooled, carefully unroll the cake like a cylinder along with the towel and parchment paper.
15. Spread the Chocolate frosting over the unrolled cooled cake.
PROTIP– Layer the cake with a very thin frosting layer. We do not want to overdo on the frosting because it will start to ooze out of the cake when we begin to reroll the cake again.
16. Once the frosting is evenly spread, it’s time to reroll the cake again.
PROTIP– Begin rolling the cake in the same direction, just like the first time you had rolled it.
17. This time you will not roll the towel or paper inside the cake. This time, we will lift the parchment paper as we reroll the cake into a log. Just like this ?.
18. Line a tray with a fresh parchment paper. Carefully lift and transfer the rolled cake onto that lined tray with the folded side down. Refrigerate the cake until we prepare the chocolate ganache.
22. Once the cake has cooled completely, use a fork to make the ridges on the yule log that resembles a bark-like texture.
Decorate the yule cake as you please. I have decorated my Yule Log cake with fresh cranberries and rosemary sprigs. You can use sprigs of faux greenery too.
19. For the chocolate ganache – combine all the ingredients in a mixing bowl and whisk until smooth.
20. Immediately pour the ganache over the rolled cake. Spread the ganache evenly all over the cake.
21. Chill the cake roll in the refrigerator for 3-4 hours.
Expert Tips and Variations
Grease the baking sheet/ tray well — Always grease the baking tray generously as this will facilitate the un-molding of the cake. The cake that sticks to the tray ruins the recipe.
Do not over-bake the cake — Over-baking the cake will make the cake dry. A dried cake breaks and doesn’t roll properly.
Bake a thin cake — A thick and spongy cake does not roll as nicely as a thin cake. Thin cakes are more flexible, which makes them fold better.
Always loosen the cake before flipping — Take a knife and slide through the sides to loosen the cake. This ensures a clean slide-our when the cake is flipped.
For easy rolling of the cake — A perfect cake roll came after a series of trials and errors! I learned how the combo of parchment paper and a damp kitchen towel gives a clean roll-out.
Patience is the key — While folding or rolling the cake, do not rush! Fold gently to get the best results. Rushing into things may ruin your entire efforts, and you surely would not want that to happen.
Rolling the cake — Roll the cake while it’s still warm. This prevents it from tearing away as it is more pliable when warm. The cooled cake will be stiff and not roll well.
Keep it simple — Usually, log cakes have an extended log attached to the top or side, making it look like a real Yule log. But I have kept it pretty straightforward.
Variations with Frosting — I have used Chocolate frosting in my cake. You can prefer to use the frostings of your choice to get the definitive version of your Yule cake. Even a layer of jelly or jam will taste equally good. Same way, buttercream frosting or custard will work great too.
Chocolate Ganache as a concealer — While folding, the cake may tear or break at some point. But don’t bother, as the chocolate ganache conceals the fissures and makes the roll look just great!
Let me know what you think!
No doubt Christmas is exciting, but it’s more exciting to bake a cake that looks just gorgeous and seems to be straight out of some fantasy land! Even if it’s a simple Yule Log Cake that I have baked today, it still gives those fantasy land vibes! Doesn’t it?
This Yule log cake with chocolate ganache is an iconic dessert that has been an essential part of the festivities that occur at my house during this time of the year. And am so glad to share it with you today!
I hope it helps you create some truly memorable moments with your family and pleases everyone dear to you!
So let’s get into the holiday spirit with this festive Yule Log Cake, abundantly adorned with chocolate Ganache or Bûche de Noël.
Should you make this Yule log cake with chocolate ganache, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Craving for more, try these other delicacies –
Yule Log Cake with Chocolate Ganache
INGREDIENTS
INGREDIENTS FOR CAKE
- 1 packet Yellow Cake Mix
- 3 medium Eggs
- ⅓ cup Oil
- 1 cup Water
- ½ cup Powdered Sugar or Confectioners sugar to dust the baked cake
FROSTING
- 16 oz Chocolate frosting
CHOCOLATE GANACHE – MAKES 1¾ CUPS
- ¼ cup Softened Butter
- ⅓ cup Unsweetened cocoa powder
- ⅓ cup Cream
- 3 cups Powdered Sugar or Confectioners sugar sifted
- 1 teaspoon Vanilla essence
GARNISHES
- – – Fresh Cranberries
- – – Rosemary Sprigs
INSTRUCTIONS
MAKING OF CAKE
- Preheat the oven to 350 degrees F. In the bowl of your stand mixer, combine the Yellow Cake Mix with eggs, oil, and water.
- Mix on low speed for 20 seconds. After that, increase the speed to medium; mix for another 3 minutes, scraping the sides of the bowl as necessary.
- While the batter is getting ready, coat a 15×21″ baking sheet/tray with nonstick spray. Line the bottom of the pan with parchment paper and grease again.
- Spread the cake batter into the prepared sheet/tray. With the help of a spreader knife, even out the batter in the tray.
- Bake the cake right away in a preheated oven for approximately 12-14 minutes or until the top is golden.
- But since I am making a Yule log cake, we will advance to the next step.Remove the cake from the oven. With a thin spatula loosen the edges of the cake from all sides. Dust the top with confectioner’s sugar.
- Take a thin (damp) kitchen towel and a fresh sheet of parchment paper. Dust them with a generous amount of confectioner’s /powdered sugar too. Lay the parchment paper first, then the towel on top of the cake.
- Finally, place a wire rack on top of the kitchen towel and carefully flip over the cake onto the towel. Immediately peel the parchment paper from the flipped cake and discard it.
- Dust the other side (flipped side) of the cake too with confectioner’s sugar.
- Time to roll the cake. Start from one end and begin rolling the cake gently. Do not apply too much pressure. Roll with the towel and parchment paper. The towel and paper will get folded along with the cake. Roll till the end. The towel will prevent the cake from cracking.
- Allow the rolled cake to rest for an hour at room temperature.
- Once the cake has cooled, carefully unroll the cake along with the towel and parchment paper.
- Spread the Frosting over the unrolled cooled cake. PROTIP– Layer the cake with a very thin frosting layer. We do not want to overdo the frosting because it will start to ooze out of the cake when we begin to re-roll the cake again.
- Once the frosting is evenly spread, it’s time to re-roll the cake again. PROTIP– Begin rolling the cake in the same direction, just like the first time you had rolled it.
- This time you will not roll the towel or paper inside the cake. This time, we will lift the parchment paper as we re-roll the cake.
- Line a tray with a fresh parchment paper. Carefully lift and transfer the rolled cake onto that lined tray with the folded side down. Refrigerate the cake until we prepare the chocolate ganache.
PREPARE CHOCOLATE GANACHE
- Melt butter in a small pan on medium heat.
- When the butter has melted, whisk in cocoa powder, sugar, cream, and vanilla essence.
- Remove from heat and whisk until smooth and creamy.
- Allow it to cool for a couple of minutes. Keep stirring.
- Immediately pour the ganache over the cake. Spread the ganache evenly all over the cake.
- The ganache will thicken as it cools, therefore spread it over the cake while it is still warm.
- Chill the cake roll in the refrigerator for 3-4 hours.
- Once the cake has cooled completely, use a fork to make the marks on the yule log that resembles a bark.
- Decorate the yule cake as you please. I have decorated my Yule Log cake with fresh cranberries and rosemary sprigs.
RECIPE NOTES
Frequently asked questions
Can I make this Yule Log Cake with Chocolate Ganache in advance? Absolutely, you can! In fact, you can bake the cake a day ahead. The cake can be baked, rolled, and stored in the refrigerator a day in advance to be used later when required. Likewise, chocolate ganache and frosting (if you are making fresh) can be made a day in advance and stored. How can I store my Yule log cake? Storing your Yule cake is as easy as baking it! Transfer it to an airtight container and slide it in the refrigerator.The fully baked, re-rolled, and frosted cake can be stored for up to 4-5 days in the fridge (only if it lasts that long). PROTIP — Always wrap the leftover log cake with plastic wrap and store; to prevent drying.
Thanks Ruchi, a very delicious cake, but without the parchment paper and towel,quite difficult to re-roll it back into a log. Hope it will comes out better, next time i try it.
Thank you, Dr. Maya!
Yes, parchment paper and kitchen towel help roll the cake pretty well.
Please do give a try and share your feedback. 😊
Can you use chocolate cake instead of yellow and if so make as instructed on box
Sure, Michelle! You can use chocolate cake and bake it as instructed on the box.