Introduction

Souche de Noël, or Tree Stump Cake, is a visually stunning dessert that looks like a rustic tree trunk. Its alternating rings of vanilla and chocolate cake layers, filled with chocolate buttercream and raspberry jam, create a delightful blend of flavors and textures perfect for holiday celebrations.

A round cake designed to look like a tree stump sits on a white plate. The cake has three main layers visible from the side: a rough-textured chocolate frosting forming vertical bark-like ridges all around, topped with a flat layer of light yellow and brown concentric rings that mimic tree rings on the top surface. The bottom edge of the chocolate frosting is decorated with crushed green nuts resembling moss around the base. The white marbled surface beneath the plate and small decorative brown tree-like objects create a woodland feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1 1/4 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons (225g) granulated sugar
1/4 cup (50g) vegetable oil
4 tablespoons (57g) unsalted butter, softened
3 large eggs, at room temperature
2 teaspoons King Arthur Pure Vanilla Extract
1/4 teaspoon almond extract, optional
3/4 cup (170g) milk, whole preferred; at room temperature
1 1/2 tablespoons (8g) unsweetened cocoa, Dutch-process or natural
1/2 teaspoon espresso powder
3 tablespoons (37g) granulated sugar
3 tablespoons (43g) water, very hot
1/2 batch Chocolate Buttercream, divided*
3 tablespoons (64g) raspberry jam, divided
Pistachios, coarsely ground; for sprinkling (optional)

Instructions

Step 1: Preheat your oven to 350°F and place a rack in the center. Line two 6-inch round cake pans with parchment rounds, then lightly grease the parchment and sides of the pans.
Step 2: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Using a stand mixer fitted with the flat beater or a hand mixer, beat the sugar, oil, and softened butter on medium-low speed until pale and creamy, about 1 to 2 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl, then mix in the vanilla and almond extracts until combined.
Step 5: Add one-third of the dry ingredients and mix on low until nearly incorporated. Pour in half of the milk, mix to combine, then repeat with another third of the dry ingredients and remaining milk. Add the final third of dry ingredients and beat until smooth, scraping the bowl as needed.
Step 6: Pour about 2 cups of batter into a measuring cup; this is your vanilla batter. Add the cocoa powder and espresso powder to the remaining batter, whisking by hand until fully combined to make the chocolate batter.
Step 7: In each pan, place 1/4 cup of vanilla batter in the center, then add 1/4 cup of chocolate batter directly on top. Continue alternating 1/4 cup portions of vanilla and chocolate batter in concentric rings until all batter is used, ending with vanilla.
Step 8: Bake the cakes for 35 to 45 minutes, until golden and a toothpick inserted in the center comes out clean. Allow them to cool in pans for 10 minutes before turning out onto wire racks to cool completely.
Step 9: For the soak, dissolve granulated sugar in hot water by whisking, microwaving briefly if needed. Set aside.
Step 10: Trim the tops of both cakes to flatten and reveal the ring pattern. Slice each cake horizontally to create four layers plus trimmings.
Step 11: Place one layer cut-side up on a serving plate. Brush generously with the soak, spread 1/4 cup of chocolate frosting evenly, then spread 1 tablespoon raspberry jam on top.
Step 12: Repeat layering cake, soak, frosting, and jam until all layers are stacked.
Step 13: Brush the top layer with soak, spread 2 tablespoons frosting thinly, then place the reserved trimming on top. Brush remaining soak over the cake.
Step 14: Apply a thin crumb coat of frosting to the sides and chill for 20 minutes to set.
Step 15: Add a second layer of frosting to the sides only. Use the tines of a fork to create a wavy texture resembling bark. Sprinkle pistachios around the edges if desired.
Step 16: Slice and serve the cake at room temperature for best flavor and texture.

Tips & Variations

Using whole milk at room temperature ensures the batter blends smoothly and the cake stays tender.
For a nutty twist, substitute the pistachios with toasted hazelnuts or almonds for sprinkling.
If you prefer a less sweet filling, adjust the amount of raspberry jam or opt for a tart berry preserve instead.
Gluten-free bakers should allow the full baking time and check doneness with a toothpick to ensure a moist crumb.

Storage

Store the Souche de Noël wrapped well in the refrigerator for up to several days. Press plastic wrap gently against any unfrosted surfaces to prevent drying out. Bring to room temperature before serving to enjoy the cake’s full flavor and moist texture.

How to Serve

A slice of layered zebra cake sits on a white plate, showing five layers of alternating light yellow and chocolate brown cake with smooth chocolate frosting between each layer and on top; the frosting on the side of the slice is slightly uneven with a textured look. Behind the slice, there is the remaining round cake on another white plate, covered in dark chocolate frosting with swirl patterns and a ring of crushed green pistachios around its base. To the left, four small brown Christmas tree decorations are placed on a white marbled surface, and to the right, a white cup of coffee sits with a light brown cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without espresso powder?

Yes, the espresso powder enhances the chocolate flavor but can be omitted if unavailable. The cake will still be delicious with just the cocoa powder.

How do I make the Chocolate Buttercream mentioned in the recipe?

The Chocolate Buttercream typically consists of butter, powdered sugar, cocoa powder, and a splash of milk or cream beaten until smooth and creamy. You can find many simple recipes online or use your favorite store-bought frosting as a shortcut.