The holidays are the best time to eat, drink and be merry. It wouldn't be the same without a little hint of tradition in my house. Since I was a little girl, my mom would bake my sisters and I a Yule log cake around the holidays. A Yule log cake is a French holiday cake traditionally infused with espresso or liqueur either in the frosting or the cake itself. My mom would bake it with a hint of espresso in the frosting for the family to enjoy. Now all grown up, I like to continue that tradition.
The baking effort my be complex but I have a way to cut down on the baking time. I like to use rolled cake from specialty bakeries. This saves plenty of time. Also, instead of using espresso or liquer, I use my favorite bourbon, J.R. Revelry Bourbon, to bring out the holiday cheer! You have to make this bourbon Yule log cake at your holiday party! Be sure the kids' table has a kid-friendly version of a Yule log cake.
- 1 rolled cake (10 - 12 inches)
- 1 - 2 ounces of J.R. Revelry Bourbon
- 1 can of milk chocolate frosting
- 1 piping bag
- A large piping tip
- Powdered sugar
- Holiday holly for decoration
- Cut off 1/3 of the rolled cake. Take the 1/3 portion and cut a small 45 degree or smaller angle on the cake. This is the branch of the log and should stick out of the log at an angle.
- Place the small angled branch next to the log.
- Pour 1 ounce of J.R. Revelry Bourbon all over the Yule log cake. Let the cake soak up the bourbon from the top down. Add another ounce if you prefer a stronger bourbon flavor.
- Put chocolate frosting in a piping bag with piping tip already in place.
- Pipe the chocolate along the log starting from the bottom of the log and work upward. The pipe will resemble the grooves along the tree bark. Continue to cover the log and branch with chocolate frosting.
- Insert holly leaves into the Yule log.
- Sprinkle the entire Yule log cake with powdered sugar.
- Serve and enjoy.
Please note this recipes is only to be used and consumed by viewers ages 21 years and up. We appreciate you using this product responsibily. This post is sponsored but all opinions, content, recipe and photographs are my own.