A popular European holiday custom, this festive yule log cake is chocolate cake filled with whipped cream, rolled into the form of a log, and topped with a chocolate ganache. For an extra festive celebration, pair with a White Hot Chocolate or Cranberry Mimosa.

I get into full Christmas mode after Thanksgiving. I’m presuming I have some kind of invisible switch that turns on at midnight following Thanksgiving, indicating that Christmas mode has been enabled.

• The tree and other Christmas decorations (however sparse) were put up the day after Thanksgiving.
• I nearly always have Christmas music playing in the home.
• Christmas cookies, peppermint, gingerbread, eggnog, and snowflake sprinkles are used in every cookery.

Please tell me I’m not alone.

I felt this would be a good time to throw a Christmas log cake into the online ether. Can you remember the most traditional Christmas cake of all time?

(Shut up, it was sung to the tune of Rudolph the Red-nosed Reindeer.)

A Merry Christmas!

What’s a Bûche de Noël?

If you’re unfamiliar, a Bche de Nol (or yule log) is a classic European dessert eaten during the holidays that is designed to resemble an actual yule log. It’s usually chocolate cake with whipped cream on top.

While not the same size as a traditional Yule log, since it would be a massive cake. That’s called a yuleOMGCAKE.

Alright, now I’m tempted to create one. Can you image surprising your family with a log-shaped cake the size of your Australian Shepard? It would, however, make a fantastic narrative for future Christmases.

Remember when Bluebirdcafela.com turned up on Christmas Eve with a massive cake that ended up all over the front door? And what about Snoopy’s expression? What about your niece?

Excellent moments.

Ingredients for yule log cake

Chocolate cake:

• 4 separated and room temperature eggs
• a cup of granulated sugar
• 1 tsp pure vanilla extract
• icing sugar
• chocolate powder (unsweetened)
• 1 tsp baking powder
• a teaspoon of espresso powder
• teaspoonsalt

Chocolate ganache frosting:

• 8 oz. chopped bittersweet or dark chocolate
• 1 teaspoon unsalted butter, at room temperature
• 1 tsp pure vanilla extract
• 1 tsp salt
• heavy cream in a cup

Whipped cream filling:

• 1 quart thick cream
• more or less cuppowered sugar, to taste
• 1 tsp pure vanilla extract (or vanilla bean paste) (aff link)

What’s the difference between a yule log cake and a cake roll?

Cake rolls have no seasonal connection, while a yule log is a Christmas-themed cake roll.

Look at how elegant that is.

How to make yule log cake

My yule log cake is simple: a light, spongey chocolate cake with a mildly sweetened whipped cream filling and a dark chocolate ganache coating. There are no unusual tastes or ingredients in this cake, only some espresso powder to enhance the chocolate flavor.

I like to garnish mine with a handful of fresh cranberries, a couple of rosemary sprigs, and a sprinkling of powdered sugar.

And I need a thick coating of ganache on the exterior for the ganache. I like to create so much that when I ice the cake, I think to myself, Whoa, this is much too much. Oh my God, this is too much, and then I recall that it’s just the proper amount by the time I’m done.

It’s similar to when you’re preparing spaghetti and start adding more pasta to the pot until you realize, OH GOD, this is too much, only this is the reverse.

Why, however, is spaghetti such a shockingly tough item to measure the appropriate amount of, even when you’re using the hole in the center of the spaghetti spoon and it appears like there’s not enough, so you add more, only to realize you’re an idiot and should have trusted the spoon? WHY.

Well, enough with the spaghetti rant. Then instead of making spaghetti, prepare this and wow your family and friends with the presentation. I put very little work into the outer design: I just dragged a fork lengthwise over the top and down the sides.

You may also draw wavy lines over the top and in spirals on the ends using a toothpick or skewer. You may also add some wavy texture with a tiny spatula (I never seem to get this right, but it looks beautiful when its done right).

My top 2 tips for making yule log cake

#1: Don’t overbake it!

I’ll say it again: don’t overbake the chocolate cake.

Since we’re preparing this in the shape of a very thin sheet, overbaking will cause it to be too dry and break when you attempt to roll it. It will also taste less delicious since there will be insufficient moisture.

#2: Roll it as soon as you can

Similarly to the last point, you don’t want it to become too dry before rolling it since it will be difficult to roll, won’t retain its form, and may fracture.

So just let the cake cool for a minute on the pan before turning it out onto a kitchen towel and rolling it into form.

How to cut yule log cake

I know that many people like to cut one end at an angle and then connect it to one side to make it appear like a log, but I like to keep it simple. It’s simpler to prepare, dish, and serve. Easy.

Prepare it, cut it, serve it, and enjoy it. And forget about the calories since it’s the holidays and spending quality time with family is what important, right? [shrug]

How to store yule log cake

Wrap the cake loosely in plastic wrap and place it in the refrigerator for up to 3 days. I prefer to insert toothpicks into a few locations on the cake to prevent the plastic wrap from sticking straight to the cake.

Freezing a yule log

Its best to keep the yule log cake since its been frosted and decorated, but if you need to put it in the freezer after youve already coated it with the chocolate frosting it can be done.

Make sure your freezer has enough room for the uncovered cake (on a baking sheet) to set for at least one hour. The frosting should have firm at this stage, and you can wrap it in plastic wrap and keep it in an airtight container or big bag for up to 3 months.

I suggest not thoroughly decorating it until it has frozen and you are ready to slice and serve it.

Thawing a yule log

Transfer the cake from the freezer to the fridge, covered, and let it defrost gently for at least a day. Then, while still covered, set it on a counter to come to room temperature.

If you expose it before it has reached room temperature, condensation will develop on the icing. Although it will still taste excellent, it will not be attractive!