This Tree Stump Yule Log Cake recipe is a fun, delicious twist on the traditional Christmas Yule Log Cake. Made with sponge cake and chocolate ganache frosting this cake is one of a kind and perfect for the holidays. Save it to Pinterest so you can make it!
What is a Yule Log Cake
A classic Yule Log cake is also called Bûche De Noël. The cake is a traditionally served on its side and originated as a dessert in France. However, it is believed that the idea behind Bûche De Noël and Yule Log cake recipes is from an ancient Celtic tradition. The tradition dictates finding a large tree log and burning it in celebration of the Winter Solstice and Yule. Yule, Yuletide, Yulemas and various interpretations of the holiday have been traditionally celebrated by Celtic peoples and Northern Europeans throughout history. It is formal name for acknowledging the shortest day of the year and a festival of rebirth. It is still celebrated today by some of the peoples and by Pagan religions.
Traditional recipe
My recipe for my tree Stump Yule Log Cake recipe is a traditional Bûche De Noël recipe. It is a yellow sponge cake that is rolled with a chocolate ganache frosting. You can use this recipe for making the traditional Yule Log Cake recipe and/or Bûche De Noël recipe and serve it on its side. In fact, I would say it is actually easier to cut and serve when you serve it on its side. However, you can do whichever you prefer for the cake. The recipe will work the same.
Making the cake and the other elements
The cake in the photos is not just one recipe. In fact, if you want to make the cake just like you see I would tell you that you need to have at least two days. The Tree Stump Yule Log Cake recipe requires begin chilled overnight in the refrigerator. I ended up spending three days on everything you see here because I made my Mushroom Cookies, edible moss and sugared Cranberries on Day 1. On Day 2, I made the ganache for the chocolate frosting, the frosting and the cake. On Day 3, I frosted and put everything together.
You do not have to make all of this if you don’t want to. You can just make the Tree Stump cake recipe with the Yule Log Cake recipe and have it be delicious.
If you do want to make the other elements, you can find them here:
Building advice
Like I mentioned above, I made this for a client and if I were serving this I would serve it a little differently. I would either leave the Yule Log Cake on its side as a more traditional interpretation of the Yule Log Cake. In this case, I might cut the sponge cake in three sections and have a longer Bûche De Noël. Or I would cut the sponge cake in half in the center and then use a cake board between the two layers to stack them. If you don’t cut the sponge cake at all, the Yule Log Cake is going to be very tall and very wide. I always feel like having a really tall cake is beautiful, but for serving purposes it is a little impractical.
What is sponge cake?
The Tree Stump Yule Log Cake is a sponge cake. Sponge cake is a cake made primarily out of eggs. It also includes flour, sugar and leveling agents (baking soda and/or baking power). It is blended lightly into an emulsion and creates a bubble structure that allows the cake to be springy and act like a sponge. It does not include butter or dairy fats. It is used for Yule Log cake recipes because a good sponge cake is easier to roll.
The Chocolate Ganache Frosting
My Tree Stump Yule Log Cake comes with a very rich chocolate frosting. I’ve mentioned int he past that I am not a huge frosting person. But gosh when this cake is chilled just right this frosting hits the spot. It almost tastes like a very rich, very chocolatey ice cream. Because of that, I prefer to serve the cake chilled. The frosting may also sag a little if it is not. Roman loves all things chocolate and very rich desserts so this cake frosting is right up his alley. Click {HERE} to learn how to make chocolate ganache.
To make the Tree Stump Yule Log Cake
To begin making the cake you need either a stand mixer or a hand mixer.
Preheat the oven to 350 degrees. Then grease and line both baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda and salt until well combined. In a stand mixer or with a hand mixer, beat eggs and sugar on high for 5 minutes on medium or until pale in color and light and fluffy. Reduce the mixing speed to low and add in the vanilla and milk. Mix for about 1 minute for a light and thin batter. Slowly incorporate the dry ingredients into the egg mix a little at time. Beat or mix on low speed. It is important not to over mix because you do not want to deflate the air pockets.
Baking Bûche De Noël and cooling
Since this is a shaped cake, it needs to be somewhat cooled in the rolled position. Split the batter as it is poured onto the two prepared baking sheets. Bake for 15 minutes. Do not stack them. Bake one at a time if you need to do so. Cool for 10 minutes on the baking sheet before transferring it to a cooling rack. Leave the parchment paper under it as you slide it off onto the cooling rack. Cool for 20 minutes and then place a tea towel over the cake. Roll it up with the tea towel and allow it to finished completely cooling while rolled. About 1 hour.
Interior frosting and overnight cooling
Once the cake is fully cooled, unroll it and remove the tea towel. Cut in half to make a stacked, two layer cake or cut by at the 2/3rd mark to make a cake that looks like mine.
Add about 1/3 of the frosting to the flat sponge cakes and then use a spatula to frost. Roll one sheet. Then place that one on top of another sheet thats is the same size and roll them together. Repeat with the remaining two sheets.
**Stand the cake up and wrap it in plastic wrap. Place it in the refrigerator overnight. Also tightly cover the additional frosting and place it in the refrigerator overnight.
**If you want to keep it laying down, you still need to wrap it and chill.
Frosting the outside of the Tree Stump Yule Log Cake
When it is time to frost, set the cake/cakes on a cake stand and place the cake stand on a turning table. Make sure it is secure. If you are making the Yule Log Cake on its side, you just need to place it on a platter.
Using a star tipped frosting tip, make a few circles on the cake where you want the tree stump nooks/cut off branch places. Then, trace around that up to down or down to up, whatever way is more comfortable for you. If the frosting starts getting too soft, stick everything back in the refrigerator for 20 minutes and then resume.
The cake needs at least 30 minutes to chill with all the frosting before serving. If you are adding moss, add it on before chilling. You can add on any other decorations right before serving.
Things you need
Here is a list of items that are a must to make this Tree Stump Yule Log Cake recipe.
- I made this cake with 2, half sheet baking sheets. You will need those. They are 13×18.
- You will also need parchment paper for the baking pans or the cake will not come off.
- A stand mixer or a handheld mixer
- A star tip. You can use any small star tip you like. If you don’t have any, I recommend a set like this {HERE}. If you want just one then this is the one {HERE} that I would recommend.
- Frosting piping bags. you can use disposable {HERE} or I found these reusable ones {HERE}. Just FYI, I have no idea how the reusable ones work but I saw them and thought they might be nice to try.
- Cake stand or serving platter. Any cake stand will do as long as it fits your cake. You will need a platter if you intend to serve this as a traditional Yule Log Cake on its side.
- Cake turn table or lazy Susan. I use a wooden lazy Susan that is 100 percent for something else. It looks like this {HERE}. If you have something like that already, just use that.
- If you want to make a stacked Yule Log Cake, you will need something like this {HERE} to go between the layers.
- Room in your refrigerator. Don’t overlook this. It will be important no matter how you build this cake. I needed to remove a shelf to make it work.
Can I use this when it is not Christmas?
Yes! I think this would also make a fun spring cake or even a fall cake at the end of the season!
Looking for other Christmas and Holiday baking recipes?
If you love baking for the holidays, try these recipes too!
- Cut out Sugar Cookies NO chill! {HERE}
- Soft Gingerbread Cookies {HERE}
- The best Pizzelle recipe {HERE}
- Cranberry Upside Down Cake {HERE}
- Cranberry Shortbread Cookies {HERE}
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Thank you so much for coming today! I hope that you love this Tree Stump Yule Log Cake recipe and that it inspires you to make your own. Please let me know if you have any questions! You can find a full, printable recipe below. Happy Eating!
Tree Stump Yule Log Cake recipe
Equipment
- 2 half baking sheets 13x18
Ingredients
Sponge Yule Cake ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 8 large eggs
- 1 1/2 cups sugar
- 2 tsp vanilla extra
- 1 cup whole milk
Frosting Ingredients
- 1/2 - 1 cup chocolate ganache
- 2 sticks unsalted butter, room temperature
- 16 oz cream cheese, room temperature
- 3 cups powdered sugar
- 1 cup high quality cocoa powder
- 1/4 tsp fine sea salt
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Then grease and line both baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda and salt until well combined.
- In a stand mixer or with a hand mixer, beat eggs and sugar on high for 5 minutes on medium or until pale in color and light and fluffy.
- Reduce the mixing speed to low and add in the vanilla and milk. Mix for about 1 minute for a light and thin batter.
- Slowly incorporate the dry ingredients into the egg mix a little at time. Beat or mix on low speed. It is important not to over mix because you do not want to deflate the air pockets.
- Split the batter as it is poured onto the two prepared baking sheets. Bake for 15 minutes. Do not stack them. Bake one at a time if you need to do so.
- Cool for 10 minutes on the baking sheet before transferring it to a cooling rack. Leave the parchment paper under it as you slide it off onto the cooling rack.
- Cool for 20 minutes and then place a tea towel over the cake. Roll it up with the tea towel and allow it to finished completely cooling while rolled. About 1 hour.
- Meanwhile, make the frosting by combining the frosting ingredients with a hand mixer or stand mixer. Set aside until the cake is ready.
- Once the cake is fully cooled, unroll it and remove the tea towel. Cut in half to make a stacked, two layer cake or cut by at the 2/3rd mark to make a cake that looks like mine.
- Add about 1/3 of the frosting to the flat sponge cakes and then use a spatula to frost. Roll one sheet. Then place that one on top of another sheet thats is the same size and roll them together. Repeat with the remaining two sheets.
- Stand the cake up and wrap it in plastic wrap. Place it in the refrigerator overnight. Also tightly cover the additional frosting and place it in the refrigerator overnight.
- When it is time to frost, set the cake/cakes on a cake stand and place the cake stand on a turning table. Make sure it is secure. If you are making the Yule Log Cake on its side, you just need to place it on a platter.
- ***If you are making a standing stump cake, this step is for you. If you are making the cake on its side, skip this step. ***Add some frosting to the top of the cake or cakes and spread thin. Use a cake spatula to make circles like the rings of a tree.
- Using a star tipped frosting tip, make a few circles on the cake where you want the tree stump nooks/cut off branch places. Then, trace around that up to down or down to up, whatever way is more comfortable for you. If the frosting starts getting too soft, stick everything back in the refrigerator for 20 minutes and then resume frosting.
- The cake needs at least 30 minutes to chill with all the frosting before serving. If you are adding moss, add it on before chilling. You can add on any other decorations right before serving.
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