decorvow Yule Log Layer Cake Recipe

Prep Time:

1 hr 20 mins

Total Time:

3 hrs 30 mins

Servings:

12

Our radical take on the traditional bûche de Nöel turns the rolled cake into a larger layered affair. That’s not the only twist to this yule log. The sponge layers are spiked with golden rum and flavored with a puree of roasted chestnuts, and there’s a chestnut frosting between the layers and sumptuous decorations.

The rich chocolate frosting on the sides is shaped to echo tree bark, while the chestnut frosting on top is spiraled like the rings of a tree. Whimsical mushrooms and acorns made from marzipan give the finished cake a magical woodland feel.

Directions

Prep pans and whisk dry ingredients:

Preheat oven to 375°F. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Flour pans and tap out excess. Whisk together flour, baking powder, and salt in a bowl.
Puree chestnuts; add sugar, butter, yolks:

In a food processor, puree chestnuts with rum and 2 tablespoons water. Add sugars; process to combine. Add butter and vanilla; process to combine. Add egg yolks; process to combine.
Transfer to bowl and add dry ingredients:

Transfer chestnut mixture to a large bowl; whisk in flour mixture.
Whip egg whites:

Whip egg whites until soft peaks form. Fold into batter.
Divide batter and bake:

Divide batter among pans; smooth tops. Bake until a tester inserted in centers comes out clean, 20 to 25 minutes. Let cool in pans on a wire rack, 10 minutes, then remove from pans and let cool completely.

For the Chestnut and Chocolate Frostings

Make the frosting:

With a mixer on medium-high speed, beat butter until pale and creamy, about 2 minutes. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and salt. Divide mixture into 2 bowls.
Puree chestnuts and rum and add to half of frosting:

Puree chestnuts and rum in food processor until almost smooth, then stir into half of frosting.

If frosting looks slightly broken, chill, then whisk to combine.
Add chocolate and cocoa to other half of frosting:

Stir melted chocolate and cocoa into other half of frosting.

Assemble and Frost Cake

Assemble cake layers:

Place one cake layer on a cake turntable or stand. Spread 3⁄4 cup chestnut frosting on top of first cake layer. Repeat with second layer and another 3⁄4 cup chestnut frosting. Top with final layer. Coat top and sides with 1 cup chestnut frosting. Refrigerate 30 minutes.
Frost cake:

Coat cake with chocolate frosting: Using a small offset spatula at a slight angle, scrape frosting down in strips to resemble bark, flaring at base.

Credit:
Bryan Gardner
Spread chestnut frosting on top of cake and make a spiral:

Top with a scant 1⁄2 cup chestnut frosting, then make a fine, tight spiral in frosting with spatula, turning cake as you work.

Credit:
Bryan Gardner
Add touches of chestnut frosting to sides for highlights:

Add thin smears of chestnut frosting to sides, working from top to bottom.

Credit:
Bryan Gardner
Refrigerate:

Refrigerate at least 30 minutes and up to 3 days. Bring to room temperature before garnishing as desired and serving.

Yule Layer Cake Garnishes

These easy-to-make edible adornments can also be used on a more traditional bûche de Noël, holiday cupcakes or to give a favorite cake a woodland garnish.

Raspberry-and-Marzipan Mushrooms: Roll balls of marzipan into stem shapes; place a raspberry on each.

Chestnut-and-Marzipan Acorns: Smooth a little marzipan over chestnuts, pinching with your fingers to make peaked tops.

Also make some of our Marzipan Mushrooms.