Today, I am absolutely thrilled to introduce you to a delightful recipe for a Vanilla Yule Log Cake. This iconic dessert, also known as a “Bûche de Noël” in French, holds a special place in the hearts of many during the holiday season.
With its festive appearance and irresistible flavor, this Vanilla Yule Log Cake is bound to become a beloved tradition in your home.
So, join me as we embark on a culinary adventure to craft this delightful treat, guaranteed to bring joy and indulgence to your holiday festivities.
But fear not, this isn’t a project reserved for baking masters. This vanilla Yule Log cake is surprisingly achievable, even for beginners. With a little patience and these step-by-step instructions, you’ll be a Yule Log pro in no time!
Let’s delve into the magical world of baking and create memories that will be treasured for years to come with this enchanting Vanilla Yule Log Cake recipe.
How To Prepare Vanilla Yule Log Cake Recipe?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Course: Dessert
Cuisine: French-inspired
Yield: 1 Yule Log cake (serves 10)
Equipment Needed:
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Rubber spatula
- Whisk
- Jelly roll pan (approximately 15×10 inches)
- Parchment paper
- Rolling pin (optional)
- Offset spatula
- Serrated knife
Ingredients:
For the Vanilla Sponge Cake:
- 3 large eggs, separated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Vanilla Buttercream Filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Frosting (Optional):
- ½ cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Let’s Go How To Bake?
1. Whip Up that Sponge!
● Preheat your oven to 375°F (190°C) and line your jelly roll pan with parchment paper.
● In a large bowl, whisk together the egg yolks, half the sugar, and vanilla extract until pale yellow and thickened. This will take about 3-4 minutes with an electric mixer.
● In a separate bowl, using clean beaters, whip the egg whites with the remaining sugar until stiff peaks form. You should be able to flip the bowl upside down without the mixture budging.
● Gently fold the whipped egg whites into the egg yolk mixture using a rubber spatula. Be careful not to deflate the batter.
● In a separate bowl, whisk together the flour and salt. Sift the dry ingredients into the wet ingredients and fold until just combined. Don’t overmix!
● Pour the batter evenly into your prepared jelly roll pan and gently spread it into a uniform layer. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
2. The Great Roll Up!
● As soon as the cake comes out of the oven, carefully dust it with powdered sugar. Invert the cake onto a clean kitchen towel dusted with more powdered sugar. Carefully peel off the parchment paper.
● Starting from a short end, use the kitchen towel to loosely roll up the cake like a Swiss roll. Let it cool completely in this rolled-up position. This helps the cake retain its shape for later.
3. Craft the Creamy Filling
● While the cake cools, whip up the vanilla buttercream. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the heavy cream and vanilla extract until smooth and spreadable.
4. Unroll and Fill
● Once the cake is cool, carefully unroll it onto a flat surface. Spread a generous layer of vanilla buttercream filling all over the cake, leaving a 1-inch border at the long end (this will be the seam when you roll it back up).
● Using the kitchen towel as an aid, carefully but firmly re-roll the cake from the long end where you left the border. Trim off any uneven ends.
5. Frosting Magic (Optional)
● To create a classic Yule Log look, you can frost the cake with chocolate. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
● Remove from heat and add the chocolate chips. Let sit for a couple of minutes, then whisk until smooth and glossy.
● Allow the chocolate ganache to cool slightly until it reaches a spreadable consistency. Pour the ganache over the rolled cake, letting it drip down the sides to create a bark-like effect.
● Use an offset spatula to smooth the top and sides.
Nutrition Facts Vanilla Yule Log Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 220 |
| Total Fat | 5g |
| Cholesterol | 95mg |
| Sodium | 120mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 0g |
| Sugars | 26g |
| Protein | 5g |
In What Country Is A Yule Log Shaped Cake?
The Yule Log cake, or “bûche de Noël” in French, actually originates from France. While the tradition of burning a Yule Log during winter celebrations goes back to various cultures across Europe, the French version transformed it into a delicious cake resembling the log itself.
Over time, this delightful dessert spread in popularity to other countries that celebrate Christmas, particularly those with strong Francophone connections.
Can I Make The Vanilla Yule Log Cake Ahead Of Time?
Absolutely! In fact, making the cake a day in advance can enhance its flavor and texture. Simply bake the cake, roll it up with the filling, and wrap it tightly in plastic wrap.
Store it in the refrigerator until you’re ready to serve. Just remember to dust it with confectioners’ sugar right before serving for that fresh-from-the-oven look.
Can I Freeze The Vanilla Yule Log Cake?
Yes, you can freeze the unfilled cake for up to a month. Once baked and cooled, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
When you’re ready to serve, thaw the cake in the refrigerator overnight, fill it with your desired filling, and proceed with decorating as usual.
Do I Have To Use Chocolate Frosting For The Yule Log Effect?
Not necessarily! The chocolate frosting with ganache creates a classic Yule Log look, but you can get creative.
Dust the cake with powdered sugar for a snowy effect, or use colored frosting to create decorative swirls or patterns.
How Long Will A Yule Log Cake Stay Fresh?
The cake will stay fresh for up to 3 days stored in an airtight container in the refrigerator. The buttercream filling acts as a barrier, keeping the cake moist.
However, for the best texture and flavor, enjoy it within 2 days.
Conclusion
Creating a Vanilla Yule Log Cake is not just about baking a dessert; it’s about crafting memories that last a lifetime.
From the moment you begin mixing the ingredients to the final dusting of powdered sugar, every step is an opportunity to spread joy and warmth to those around you.
Whether enjoyed with family on a cozy winter evening or shared with friends at a festive gathering, this classic dessert brings people together in celebration of the holiday season.
So, as you savor each delicious slice of Vanilla Yule Log Cake, remember the love and care that went into its creation, and may it bring sweetness and happiness to all who indulge.
Happy baking, and may your holidays be filled with warmth, laughter, and the simple pleasures of homemade goodness.
Vanilla Yule Log Cake Recipe
Equipment
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Rubber spatula
- Whisk
- Jelly roll pan (approximately 15×10 inches)
- Parchment paper
- Rolling pin (optional)
- Offset spatula
- Serrated knife
Ingredients
For the Vanilla Sponge Cake:
- 3 large eggs separated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Vanilla Buttercream Filling:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Frosting (Optional):
- ½ cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
Whip Up that Sponge!
- ● Preheat your oven to 375°F (190°C) and line your jelly roll pan with parchment paper.
- ● In a large bowl, whisk together the egg yolks, half the sugar, and vanilla extract until pale yellow and thickened. This will take about 3-4 minutes with an electric mixer.
- ● In a separate bowl, using clean beaters, whip the egg whites with the remaining sugar until stiff peaks form. You should be able to flip the bowl upside down without the mixture budging.
- ● Gently fold the whipped egg whites into the egg yolk mixture using a rubber spatula. Be careful not to deflate the batter.
- ● In a separate bowl, whisk together the flour and salt. Sift the dry ingredients into the wet ingredients and fold until just combined. Don’t overmix!
- ● Pour the batter evenly into your prepared jelly roll pan and gently spread it into a uniform layer. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
The Great Roll Up!
- ● As soon as the cake comes out of the oven, carefully dust it with powdered sugar. Invert the cake onto a clean kitchen towel dusted with more powdered sugar. Carefully peel off the parchment paper.
- ● Starting from a short end, use the kitchen towel to loosely roll up the cake like a Swiss roll. Let it cool completely in this rolled-up position. This helps the cake retain its shape for later.
Craft the Creamy Filling
- ● While the cake cools, whip up the vanilla buttercream. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the heavy cream and vanilla extract until smooth and spreadable.
Unroll and Fill
- ● Once the cake is cool, carefully unroll it onto a flat surface. Spread a generous layer of vanilla buttercream filling all over the cake, leaving a 1-inch border at the long end (this will be the seam when you roll it back up).
- ● Using the kitchen towel as an aid, carefully but firmly re-roll the cake from the long end where you left the border. Trim off any uneven ends.
Frosting Magic (Optional)
- ● To create a classic Yule Log look, you can frost the cake with chocolate. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
- ● Remove from heat and add the chocolate chips. Let sit for a couple of minutes, then whisk until smooth and glossy.
- ● Allow the chocolate ganache to cool slightly until it reaches a spreadable consistency. Pour the ganache over the rolled cake, letting it drip down the sides to create a bark-like effect.
- ● Use an offset spatula to smooth the top and sides.