Bûche de Noël Cake Recipe: Tips for Baking Yule Log Cake

For the decoration:

• ½ cup granulated sugar, divided
• ¼ cup water
• ½ cup fresh cranberries
• 1 package marzipan (sometimes sold as “almond candy dough”), plus assorted food dyes
• 1 tablespoon unsweetened cocoa powder

For the buttercream:

• 1 large egg, plus 2 egg yolks
• Pinch kosher salt
• ⅓ cup sugar
• ¼ cup water
• 1 cup unsalted butter
• 2 3-ounce bars of good quality dark chocolate, melted
• 1 teaspoon almond extract

For the sponge cake:

• 1 ¼ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder (Dutch-process)
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• ½ teaspoon salt
• 6 large eggs, room temperature
• 1 cup light brown sugar
• 1 stick unsalted butter, melted
• 1 teaspoon vanilla extract

For the whipped cream filling:

• 2 cups heavy cream
• ¼ cup confectioners’ sugar
• 1 tablespoon maple syrup
• ¾ cup toasted hazelnuts, finely chopped

1. 1

   To make the sugared cranberries, place the fruit in a small bowl, then make the simple syrup. Combine a ¼ cup of sugar and water in a small saucepan, and bring it to a boil. Remove the pan from the heat and let it cool, then pour it over the cranberries. Let it sit for 3 hours (or overnight), then drain and toss the cranberries with the remaining sugar. Spread them onto a parchment paper-lined plate and allow them to dry completely for another 3 hours.

2. 2

   To make marzipan holly leaves and mushrooms, divide the almond dough in two. Add a few drops of green food dye to the first half, and knead the dough to incorporate it fully, adjusting the color as needed. Roll out the dough to a ½–inch thickness, and use a small holly leaf cookie cutter or a paring knife to punch or carve out the leaves. Set them aside.

3. 3

   To make the marzipan mushrooms, pinch off a bit of the remaining dough, and roll it into a ball. Slightly flatten it into a thick disc and make an indentation on one side. Next, pinch off another piece and roll it into a small, short cylinder. Fit it into the indentation of the mushroom cap and dust it with cocoa powder. Repeat as many times as needed. Set the assembled mushrooms aside.

4. 4

   Next, make the buttercream. In a stand mixer fitted with the whisk attachment, combine the egg, egg yolks, and salt. Whisk until frothy. Combine the sugar and water in a small saucepan, stirring and swirling until the sugar dissolves and the syrup thickens, about 10–15 minutes. Remove the pan from the heat, and very carefully, drizzle the sugar into the egg mixture with the mixer on low speed. Gradually increase the speed and whisk until the eggs look fluffy and creamy, another 4–6 minutes.

5. 5

   Add the butter to the sugar and egg mixture a few tablespoons at a time, mixing until fully incorporated before adding the next piece. Add the melted chocolate and almond extract, and beat until it’s smooth. Transfer the frosting to a large bowl and cover it with plastic wrap. Refrigerate until you’re ready to use it. Wash the stand mixer bowl.

6. 6

   Preheat the oven to 350 degrees Fahrenheit.

7. 7

   Next, make the sponge cake. First, grease a jelly roll pan with cooking spray or butter and line it with parchment paper. Lightly grease the parchment paper.

8. 8

   Combine the flour, cocoa powder, baking powder, spices, and salt in a medium bowl. Whisk to incorporate.
   

9. 9

   Combine the eggs and brown sugar in the bowl of the stand mixer fitted with the whisk attachment. Beat on high speed until very light and fluffy, 5–7 minutes. Add the melted butter and vanilla extract and mix until the butter is evenly distributed, another minute.

10. 10

    Add the dry ingredients to the eggs and brown sugar mixture in thirds, folding to incorporate with a rubber spatula. Transfer the batter to the prepared pan and bake until the surface of the cake has a lacquered look and springs back when you pat it with your finger, anywhere from 12–14 minutes, depending on your oven. (Keep in mind that a golden-brown color will register differently on a chocolate cake.)

11. 11

    As the cake bakes, place a kitchen towel on your work surface and dust it with cocoa powder.

12. 12

    Remove the cake from the oven and run a knife around the edge to loosen it. Quickly invert it onto the kitchen towel. Remove the parchment paper, dust it with another fine layer of cocoa powder, and roll the cake into a tight scroll from one of the long sides. Let it cool while still wrapped in the towel, seam-side down.

13. 13

    While the cake cools, make the cream filling. In the clean bowl of the stand mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar, and maple syrup. Beat on high speed until stiff peaks form. Gently fold in the chopped hazelnuts, and place them in the fridge for at least 30 minutes.

14. 14

    Once the cake is cool, unroll, and spread it with a thick, even layer of hazelnut whipped cream, leaving about an inch of space on the edge farthest from you. Slowly re-roll the cake, using the towel to help you, and place it on a sheet tray. Refrigerate until completely set, 1 hour.

15. 15

    When you’re ready to decorate, use an offset spatula to give the log an even coating of dark chocolate buttercream. Use a serrated knife to trim each end neatly, then cut off a 3- to 4-inch piece to form a branch. Slice this piece in half diagonally.

16. 16

    Transfer the main log to a serving platter, and place the angled side of one branch piece snug alongside it. Place the second piece on top of the log or along the opposite side. Use buttercream to fill and smooth the seams. Use a fork to lightly drag lines through the frosting in the style of tree bark.

17. 17

    Decorate the cake with marzipan holly leaves, clusters of sugar-frosted berries, and marzipan mushrooms. Sprinkle it with a bit of powdered sugar if preferred.

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