Yule Log with Coffee Cream and Ganache


Our olive oil bûche de Noël, a modern twist on the French classic, features luscious coffee whipped cream and a rich, silky chocolate ganache. There are so many possible variations. For a citrus cake and cream: replace the coffee granules with a tablespoon of your favorite citrus zest and the brewed coffee with lemonade. Fill with lemon-flavored whipped cream and frost with white chocolate ganache.

 

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX (1⅔ cups)

WET INGREDIENTS

4 large eggs  (about 252g, weighed with shell)   
⅓ cup mild extra-virgin olive oil (67g)  
2 tablespoons milk (30g)
¼ cup granulated sugar (50g)
2 teaspoons instant coffee granules


INSTRUCTIONS
  • Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with lightly greased parchment paper.  
  • Generously dust a tea towel with powdered sugar. Set aside. 
  • Beat egg whites at high speed for about 3 minutes until soft peaks form. Set aside.
  • In a separate bowl, beat egg yolks, olive oil and sugar on high speed until pale and creamy.  Add the milk, cake mix and instant coffee and whisk to combine. 
  • Using a rubber spatula, gently fold in a third of the egg whites into the batter. In two more additions, carefully fold in the remaining egg whites. 
  • Evenly spread the batter onto the prepared pan and bake for 12-14 minutes. Allow the cake to cool for 1-2 minutes then turn the cake onto the prepared tea towel, sugared side up.
  • Peel off the parchment paper, then sprinkle powdered sugar all over the cake. Roll the cake in the towel. 
  • 1 box of cake mix makes 2 Bûches de Noël.

 


The Cream 

YOU WILL NEED

INGREDIENTS

1 cup cold heavy cream (240g) 
⅔ cup powdered sugar (75g)
½ cup mascarpone cream (4oz)
2 teaspoons instant coffee
½ cup brewed coffee (120g)


INSTRUCTIONS
  • Beat the heavy cream and powdered sugar on medium speed until thick and creamy.
  • Add the mascarpone cream and instant coffee granules and beat one minute until the cream holds its shape.
  • Allow cake to cool completely then brush with brewed coffee and spread a thin layer of frosting on unrolled sponge cake. 
  • Roll the sponge up and then, frost with  ganache. If frosting with whipped ganache, use a fork or pastry comb to decorate if desired.

 

Customize your cake mix product box with this 4" x 6" recipe label!

 

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Tips & Methods

Baking Tips

General Baking Tips

  • Preheat your oven to 325ºF.
  • Prepare the pan: Grease the recommended pan and line it with parchment paper. If using a Bundt pan, apply a baking spray that contains flour.
  • For best results: Weigh all ingredients and bring them to room temperature.
  • Avoid opening the oven door until the cake has set, unless the recipe instructs otherwise.
  • Check for doneness: Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cooling: Let the cake cool for 5–10 minutes before removing it from the pan.

Storage Guidelines

  • Frosted cakes or cakes with pastry cream: Refrigerate for up to 3 days.
  • Plain or glazed cakes and cookies (without frosting or pastry cream):
  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerating plain cakes: For extended storage, double-wrap cooled cake in cling film and aluminum foil and refrigerate for up to 1 week.
  • Freezing plain cakes: Double-wrap in cling film and aluminum foil and freeze for up to 3 months.
  • Defrosting frozen cakes: Keep the wrapped cake in the refrigerator for 24 hours before serving.

Mini Treats, Big Flavor

Alternative Baking Options (for all cake recipes except for vegan recipes )

Cupcakes:

  • Bake at 325ºF for 18–21 minutes in a cupcake pan with liners.
  • Fill each cavity about two-thirds full.
  • Yields about 24 cupcakes.

Mini Bundt Cakes:

  • Bake at 325ºF for 18–21 minutes in a mini Bundt pan.
  • Fill each cavity about two-thirds full.
  • Yields about 24 mini Bundt cakes.

Bite-Sized Mini Muffins:

  • Bake at 325ºF for 13–16 minutes in a mini muffin pan with liners (1.25 inch diameter).
  • Fill each cavity about two-thirds full.
  • Yields about 72 mini muffins.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.

Cookies:

1 package Flour & Olive cake mix (For Almond cake mix: add 1 extra egg yolk and 1 additional tablespoon olive oil or butter)

  • 2 large eggs (126 g)
  • ½ cup olive oil or cooled, melted butter (113 g)
  • ¾ cup stir-ins, optional (chocolate chips, chopped nuts, sprinkles, or M&Ms)
  • ½ cup icing sugar, optional (for rolling crinkle cookies)

Method

  1. Preheat oven to 350ºF. Line two large cookie sheets with parchment paper.
  2. Beat eggs at high speed for 3–5 minutes until light and fluffy. With mixer running, drizzle in olive oil (or cooled, melted butter) and beat until thick and creamy.
  3. Add cake mix and stir with a wooden spoon or spatula until just combined. Refrigerate dough for 10–15 minutes.
  4. Scoop batter: Using a 1-inch ice cream scoop, drop 12 mounds onto each sheet, leaving space between.
  5. Bake for 10–12 minutes, until cookies are just set.
  6. Cool for 5 minutes, then transfer to a rack. Repeat with remaining dough. Makes ~24 cookies.
  7. Store in an airtight container at room temperature for 3–4 days.

Decoration Ideas

  • Dip in melted chocolate
  • Spoon room temperature ganache over cookies
  • Brush cooled cookies with sugar glaze.
  • Sandwich with caramel, ganache, frosting or ice cream.

Crinkle Cookie Option

  • Use a 1.5-inch scoop to drop 8 mounds per sheet.
  • Roll each mound into a ball, coat in icing sugar, and flatten slightly.
  • Bake as directed above.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Butter Cake Method

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

  • Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
  • Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
  • In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
  • With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
  • Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
  • Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
  • Bake immediately following the guidelines in the recipe.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.