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Christmas Yule Log Cake with Cranberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 150 reviews
  • Author: Emily
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 (8-inch) cake, serves 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This classic French Bûche de Noël, or Yule Log Cake, is a beautifully rolled chocolate sponge cake filled with a rich, silky bittersweet chocolate and cream cheese filling, covered in decadent chocolate ganache, and decorated with optional sugared cranberries, rosemary, and pistachio soil for a festive presentation. Perfect for holiday celebrations, this cake combines delicate textures and bold flavors with a stunning visual appeal.

Ingredients

Scale

Sugared Cranberries and Rosemary (optional)

  • 1/2 cup plus 1/3 cup granulated sugar, divided
  • 1/2 cup water
  • 25 fresh cranberries
  • 10 fresh rosemary sprigs (varying lengths)

Pistachio Soil and Finishing (optional)

  • 1/4 cup raw, shelled pistachios
  • Powdered sugar, for dusting

Cake

  • Cooking spray
  • 4 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons neutral oil (canola or vegetable)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/3 cup plus 3 tablespoons Dutch-process cocoa powder, divided
  • 1/2 teaspoon instant espresso powder (optional)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

Filling

  • 3 ounces bittersweet chocolate
  • 2 ounces cream cheese, at room temperature
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups cold heavy cream

Ganache

  • 3/4 cup heavy cream
  • 5 ounces bittersweet chocolate, finely chopped
  • 1 pinch kosher salt

Instructions

  1. Make the sugared cranberries and rosemary (optional): Line a plate or small rimmed baking sheet with parchment or wax paper. Spread 1/3 cup of the granulated sugar onto a second plate or baking sheet. Boil 1/2 cup granulated sugar and 1/2 cup water in a small saucepan, then remove from heat. Add fresh cranberries and rosemary sprigs, stir and let sit for 10 minutes. Strain and roll cranberries and rosemary in the remaining granulated sugar until coated. Let dry uncovered at room temperature for at least 30 minutes or up to 3 days.
  2. Make the pistachio soil (optional): Heat oven to 350°F. Spread pistachios on a baking sheet and bake for 7 minutes until fragrant and golden-green. Cool and pulse in food processor until finely ground.
  3. Make the cake: Preheat oven to 350°F. Spray a rimmed half baking sheet (18×13 inches) and line with parchment paper, spraying again. Mix granulated sugar, brown sugar, and kosher salt to break up clumps. Beat eggs with mixer at medium speed until foamy, then slowly add sugar mixture. Increase speed gradually to high and beat until pale, shiny, and thick, approximately 7-8 minutes total. With mixer running, add oil and vanilla. Sift flour, cocoa powder (1/3 cup), instant espresso powder, baking powder, and baking soda into the egg mixture. Beat on low briefly to combine, then fold batter gently. Pour into pan, smooth, and tap out bubbles. Bake 10-12 minutes, until puffed and a tester is clean. Immediately loosen edges, dust cake with 1 1/2 tablespoons cocoa powder, place a clean kitchen towel atop, then another baking sheet or cutting board. Invert quickly to remove pan and parchment. Dust other side with remaining cocoa powder. Roll cake tightly in towel starting with short end. Let cool seam-side down for 50 minutes.
  4. Make the filling: Melt bittersweet chocolate and let cool. Beat cream cheese, powdered sugar, vanilla, espresso powder, and salt until smooth. Slowly add cold heavy cream and beat until medium-stiff peaks form. Stir some cream cheese mixture into chocolate then fold all together. Refrigerate until use.
  5. Assemble the cake: Carefully unroll cooled cake and spread filling evenly. Re-roll without towel, same direction. Refrigerate while preparing ganache.
  6. Make the ganache: Heat heavy cream in microwave until bubbling, add chopped bittersweet chocolate and salt. Let sit 1 minute then stir until smooth. Refrigerate, stirring every 10 minutes until thickened but spreadable, about 20-25 minutes.
  7. Finish the cake: Trim thin slices off ends to show spiral; eat if desired. Cut a 2 to 2 1/2-inch angled piece from one end. Place longer piece seam-side down on serving platter, arrange smaller piece as branch. Spread ganache evenly over cake exposing the spiral ends. Drag spatula or fork through ganache to create tree bark texture. Optionally, spread pistachio soil around cake and decorate with sugared cranberries and rosemary. Lightly dust with powdered sugar for a snowy effect. Slice with a hot, dry knife wiping between cuts for clean slices.

Notes

  • Instant espresso powder enhances chocolate flavor but is optional.
  • Use room temperature eggs for better volume in the cake batter.
  • Be careful when flipping the cake after baking as it will be hot.
  • Rolling the cake while warm prevents cracking.
  • Let the ganache cool to spreading consistency to avoid melting the filling.
  • Sugared cranberries can be made up to 3 days in advance and stored uncovered at room temperature.
  • Trimmed cake ends make a delicious snack or treat to prevent waste.

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 350
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 90mg

Find it online: https://emilyquickdinners.com/christmas-yule-log-cake-with-cranberries-recipe/