BUY YULE LOG CAKE RECIPES

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YULE LOG CAKE RECIPE - BETTYCROCKER.COM



Yule Log Cake Recipe - BettyCrocker.com image

A delicious cake made to look like a wooden yule log, this is an old-school holiday dessert that never fails to get some “ooohs” and “ahhhs”—not to mention “mmms!” Also known as Bûche de Noël, our Yule Log Cake is the perfect centerpiece for any holiday table. Made with Betty Crocker™ cake mix and whipped frosting, this yule log cake recipe is more than a delicious dessert, it’s a fun activity and may even become your family’s new favorite holiday tradition.

Provided by Betty Crocker Kitchens

Total Time 2 hours 5 minutes

Prep Time 35 minutes

Yield 12

Number Of Ingredients 10

6 eggs
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/4 cup vegetable oil
1 tablespoon powdered sugar
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1 tablespoon corn syrup
1/4 teaspoon vanilla
1 container Betty Crocker™ Whipped vanilla frosting

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
  • In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
  • Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
  • Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Nutrition Facts : Calories 450 , CarbohydrateContent 58 g, CholesterolContent 120 mg, FatContent 4 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 370 mg, SugarContent 41 g, TransFatContent 2 g

BEST BÛCHE DE NOËL RECIPE - HOW TO MAKE YULE LOG CAKE FOR ...



Best Bûche de Noël Recipe - How To Make Yule Log Cake for ... image

The Bûche de Noël cake is a French Christmas tradition that dates back to the 19th century. Get in the holiday spirit with this show-stopping yule log cake recipe.

Provided by Makinze Gore

Categories     nut-free    Christmas    cocktail party    dinner party    winter    baking    dessert

Total Time 3 hours

Prep Time 40 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 21

Cooking spray

6

large eggs, separated

1/2 c.

all-purpose flour

1/4 c.

unsweetened cocoa powder

3/4 c.

granulated sugar, divided

1/4 tsp.

kosher salt

Powdered sugar, for sprinkling

1 1/4 c.

heavy cream

1/4 c.

powdered sugar

2 tsp.

gelatin (optional)

1 tsp.

pure vanilla extract

Pinch kosher salt

1/2 c.

(1 stick) butter, softened

1 1/2 c.

powdered sugar, plus more for garnish

5 tbsp.

cocoa powder

1 tsp.

pure vanilla extract

3 tbsp.

heavy cream

Pinch kosher salt

Chocolate curls, for garnish

Cranberries, for garnish

Small rosemary sprigs, for garnish

Steps:

  • Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt.  In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture.  In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.  Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.  Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.  Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat!  In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use.  When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.  Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.  When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

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CHOCOLATE YULE LOG RECIPE: HOW TO MAKE IT
For many years, this impressive chocolate Yule log recipe has been a favorite Christmas dessert for our family— everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.
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Reviews 3.2
Total Time 60 minutes
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Calories 245 calories per serving
  • Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.
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Total Time 2 hours 2 minutes
Category Sheet, Sweet, Baking, Cake, Dessert
Calories 520 calories per serving
  • Cover; refrigerate until serving.
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BEST BÛCHE DE NOËL RECIPE - HOW TO MAKE YULE LOG CAKE FOR ...
The Bûche de Noël cake is a French Christmas tradition that dates back to the 19th century. Get in the holiday spirit with this show-stopping yule log cake recipe.
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Category nut-free, Christmas, cocktail party, dinner party, winter, baking, dessert
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  • Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt.  In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture.  In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.  Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.  Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.  Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat!  In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use.  When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.  Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.  When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.
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Yule log cakes can be intimidating to make, but Ree Drummond's amazing chocolate cake recipe is so easy to follow—and delicious too. Give it a try this Christmas!
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Total Time 4 hours
Category Christmas, winter, baking, dessert, snack
  • For the cake: Preheat the oven to 350°. Butter a 12-by-17- inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment.  Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy. Add 1/4 cup granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.  Sift together the flour, cocoa powder and baking powder in a medium bowl. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined.  Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined. Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not overbake or the cake will crack.  Place a clean dish towel on a large wire rack. Dust with 2 tablespoons powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar.  Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour.  For the filling: Beat the cream cheese in a large bowl with a mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine. Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours.  Meanwhile, for the frosting: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours.  Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds. 
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For many years, this impressive chocolate Yule log recipe has been a favorite Christmas dessert for our family— everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function.
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Reviews 3.2
Total Time 60 minutes
Category Desserts
Calories 245 calories per serving
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