Yule Log Cake (Bûche de Noël) with Cranberries and Rosemary Garnish Recipe

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There is something absolutely magical about the Yule Log Cake (Bûche de Noël) with Cranberries and Rosemary Garnish Recipe that instantly brings festive joy and warmth to any holiday table. This traditional French Christmas dessert is a luscious chocolate sponge cake rolled with silky whipped cream, then cloaked in a glossy ganache that mimics the rugged texture of tree bark. What truly sets this cake apart are the vibrant sugared cranberries and fragrant rosemary sprigs that crown it beautifully, adding bursts of tartness and an evergreen aroma that perfectly balances the deep chocolate richness. Whether you’re a seasoned baker or a holiday enthusiast looking to impress, this recipe encapsulates that heartwarming spirit of the season in every bite.

Ingredients You’ll Need

Gathering the right ingredients is the first step toward creating a spectacular Yule Log Cake (Bûche de Noël) with Cranberries and Rosemary Garnish Recipe. Each element here plays an essential role, from tenderizing the cake to enriching the creamy filling and giving the garnish its seasonal sparkle. You’ll find the list straightforward yet packed with flavors that harmonize beautifully.

• Granulated sugar: Used in several stages to sweeten both cake and syrup, balancing tart flavors perfectly.
• Water: Adds moisture for the simple syrup that transforms cranberries and rosemary into a dazzling garnish.
• Fresh cranberries: Provide a bright, tangy contrast and stunning ruby red color.
• Fresh rosemary: Offers an aromatic pine-like freshness that beautifully complements the cranberries and chocolate.
• Semi-sweet chocolate chips: The foundation of the ganache, delivering rich, velvety chocolate flavor.
• Heavy whipping cream: Key to achieving both the cake’s luscious whipped cream filling and the creamy ganache.
• Confectioners’ (powdered) sugar: Delicate sweetness for the whipped cream and dusting sugar for the cake and garnishes.
• Vanilla extract: Enhances depth and warmth in the whipped cream and cake batter.
• Unsweetened cocoa powder: Adds intense chocolate flavor and color to the sponge cake.
• All-purpose flour: Provides the structure needed for a tender yet flexible cake.
• Baking powder: Gives the cake the perfect rise and lightness.
• Large eggs (separated): Eggs whites whip for volume; yolks add richness and color.
• Cream of tartar: Stabilizes whipped egg whites, helping achieve that perfect lift.
• Pinch of salt: Balances the sweetness and enhances the overall flavor complexity.

How to Make Yule Log Cake (Bûche de Noël) with Cranberries and Rosemary Garnish Recipe

Step 1: Prepare Your Baking Sheet

Start by heating your oven to 375º F. Grease a large 15x10x1-inch baking sheet with cooking spray, then line it with parchment paper. Grease the parchment as well to ensure your delicate cake will release effortlessly after baking. This step is key to rolling the cake without cracks later on.

Step 2: Combine Dry Ingredients

Whisk together the unsweetened cocoa powder, flour, and baking powder in a small bowl. This dry mixture brings the deep chocolate flavor and structure, grounding the cake’s light texture with richness.

Step 3: Whip Egg Whites

In a large clean bowl, beat the egg whites with cream of tartar and a pinch of salt until frothy. Gradually add 1/4 cup of granulated sugar while whipping until stiff, shiny peaks form. These whipped egg whites are what make the cake so airy and tender—don’t rush this step!

Step 4: Prepare Egg Yolk Mixture

Using a clean bowl, beat the egg yolks with the remaining granulated sugar and vanilla extract until the mixture becomes thick and pale. This will add softness and richness, balancing the airy egg whites.

Step 5: Fold and Combine Batter

Gently fold the yolk mixture into the whipped egg whites, preserving as much air as possible. Then carefully fold in the dry cocoa-flour mixture in two batches, stopping before the batter is fully smooth to avoid deflating it.

Step 6: Bake the Cake

Spread your batter evenly on the prepared baking sheet and pop it into the oven’s middle rack. Bake for about 12 to 14 minutes. Your cake is done when it springs back lightly to the touch — a tender, springy texture is what you want here.

Step 7: Roll the Cake While Warm

Dust confectioners’ sugar over a clean kitchen towel. Carefully loosen cake edges with a knife, then invert the cake onto the sugared towel. Peel off the parchment paper and immediately roll the cake up in the towel from one short side to prevent cracking. Let it cool completely wrapped up—this “memory” will help it keep its shape when filled.

Step 8: Make Whipped Cream Filling

Beat 1 cup of heavy whipping cream until it thickens. Lower the speed and add powdered sugar and vanilla, then whip at high speed until stiff peaks form. This luscious cream filling offers lightness that beautifully contrasts with the rich ganache.

Step 9: Prepare the Ganache Topping

Start the ganache about half an hour before frosting. Heat 1 cup of heavy cream until just simmering and pour it over semi-sweet chocolate chips placed in a bowl. Cover and let sit for 5 minutes, then whisk until smooth and velvety. Let the ganache cool until it’s spreadable but not runny, about 25 to 30 minutes.

Step 10: Assemble the Cake

Unroll the cooled cake, spread whipped cream evenly, then roll it back up without the towel. Place the roll on your serving platter with the seam side down. Cut about 3 inches off one end on a tilt to create a branch, then attach the piece to the side as a natural-looking offshoot.

Step 11: Frost and Texture the Cake

Spread the ganache generously over the whole log, smoothing with an offset spatula. Use a fork to create bark-like grooves and texture—this rustic detail adds a charming woodland touch.

Step 12: Prepare Sugared Cranberries and Rosemary Garnish

Boil sugar and water to make a simple syrup, then soak fresh cranberries and rosemary sprigs in it for 10 minutes. Remove and let them get tacky before tossing in granulated sugar to coat. Allow to dry thoroughly. These sparkly garnishes bring a festive pop of color and a hint of piney aroma that makes this Yule Log Cake (Bûche de Noël) with Cranberries and Rosemary Garnish Recipe truly unforgettable.

How to Serve Yule Log Cake (Bûche de Noël) with Cranberries and Rosemary Garnish Recipe

Garnishes

The sugared cranberries and rosemary sprigs are not just decorative, they’re a refreshing counterpoint to the richness of the chocolate ganache. Their slight tartness and herbal notes brighten each bite. Dusting the cake lightly with confectioners’ sugar for a snowy effect adds a whimsical wintertime vibe that’s sure to impress guests.

Side Dishes

This cake pairs beautifully with a cup of rich coffee or a spiced mulled wine to complement the festive flavors. For a lighter contrast, consider serving with fresh berries or a simple citrus salad to add zesty brightness alongside the creamy, chocolatey log.

Creative Ways to Present

Try placing the Yule Log Cake on a wooden cutting board or a rustic slate platter to emphasize the “log” theme. Surround it with pinecones, cinnamon sticks, or edible gold leaf for extra holiday flair. Individual slices can be served with a small dollop of whipped cream and a few sugared berries for a charming presentation perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Yule Log Cake (Bûche de Noël) with Cranberries and Rosemary Garnish Recipe can be stored covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain the cake’s moistness and prevent the whipped cream from drying out.

Freezing

You can freeze the log whole, wrapped tightly in plastic wrap, and then foil, for up to one month. Thaw it overnight in the fridge before serving, and refresh the sugared cranberry garnish if needed. Do note that the texture of the whipped cream might soften a little after freezing.

Reheating

This dessert is best served chilled, so reheating is not recommended. Instead, take it out of the fridge about 15 minutes before serving to let the ganache soften slightly for the best flavor and texture experience.

FAQs

Can I make the cake without fresh cranberries?

If fresh cranberries are unavailable, frozen ones might work but may release more juice and won’t sugar coat as crisply. Alternatively, consider using sugared cherries or small cranberries in syrup. The garnish adds a lot to the appearance, so keeping the festive vibe is key.

Is there a way to make this cake less sweet?

Yes! You can reduce the sugar in the cake and the whipped cream slightly. Using semi-sweet or dark chocolate with a higher cocoa percentage for the ganache also cuts some sweetness while maintaining rich flavor.

Can I prepare parts of this cake in advance?

Absolutely! The cake and ganache can be prepared a day ahead and stored separately. The whipped cream filling is best made the day you assemble to keep it fresh. Cranberry and rosemary garnishes can also be prepared a day or two before serving.

What if my cake cracks when rolling?

Rolling the cake while it’s warm and using the sugared towel dusted with powdered sugar helps prevent cracks. If cracks do occur, you can cover them with extra whipped cream or ganache—it adds to the log’s rustic charm.

Can I substitute the rosemary in the garnish?

Yes, if rosemary isn’t your favorite, try thyme or even fresh holly leaves (non-toxic, but not edible) as a decorative alternative. Just be sure the alternative complements the flavors and looks festive.

Final Thoughts

This Yule Log Cake (Bûche de Noël) with Cranberries and Rosemary Garnish Recipe is a joyful blend of tradition, flavor, and festivity that will light up your holiday celebrations. There is nothing quite like slicing into this soft chocolate sponge filled with cloud-like whipped cream and adorned with sparkling cranberries and fragrant rosemary. I hope you give this recipe a try—and discover a new favorite centerpiece dessert that feels as special as the season itself. Happy baking and happiest holidays!

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