Description

Souche de Noël, also known as Tree Stump Cake, is a visually stunning layered cake inspired by the natural beauty of tree rings. Featuring alternating layers of vanilla and chocolate batter baked in concentric circles, this cake is soaked with a sweet syrup, layered with rich chocolate buttercream and raspberry jam, and decorated to resemble a rustic tree stump, even mimicking bark texture and moss. Perfect for holiday celebrations or special occasions, this cake combines classic flavors with an impressive presentation.

Ingredients

Scale

Dry 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
3/4 cup (170g) milk, whole preferred; at room temperature
1/4 teaspoon almond extract (optional)
3 tablespoons (37g) granulated sugar (for soaking syrup)
3 tablespoons (43g) water, very hot (for soaking syrup)
1/2 batch Chocolate Buttercream, divided (about 1 1/2 cups)
3 tablespoons (64g) raspberry jam, divided
Pistachios, coarsely ground; for sprinkling (optional)

Wet Ingredients:

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

Flavor & Color Additions:

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

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) with a rack in the center. Line two 6-inch round cake pans with parchment rounds, lightly grease the parchment and the sides to ensure easy release of cakes after baking.
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside to be added to the batter later.
Cream Sugar, Oil, and Butter: Using a stand mixer with a flat beater attachment, or a hand mixer in a large bowl, combine the granulated sugar, vegetable oil, and softened unsalted butter on medium-low speed until the mixture turns pale and creamy, approximately 1 to 2 minutes.
Add Eggs and Extracts: Add the eggs one at a time, mixing on medium-low speed after each addition until fully incorporated. Scrape down the bowl, then add vanilla and, if using, almond extract and beat until well combined.
Incorporate Dry Ingredients and Milk: Add one-third of the dry ingredients to the wet mixture, mixing on low speed until nearly no dry streaks remain. Add half the milk, beat to combine, then add another third of dry ingredients followed by the rest of the milk. Add the final third of dry ingredients and mix on low speed until smooth and uniform.
Divide and Flavor Batter: Pour about 2 cups (470g) of batter into a separate container for the vanilla batter. Pour the remainder into another container; sift in cocoa powder and espresso powder, whisk by hand until fully incorporated to create the chocolate batter.
Layer Batter in Pans: In each pan, pour or scoop 1/4 cup (50g) of vanilla batter into the center, followed by 1/4 cup (50g) chocolate batter directly on top, creating concentric rings like a bull’s eye. Alternate adding 1/4 cup of each batter until both are used, ending with vanilla batter. Adjust ring sizes as necessary to fill pans evenly.
Bake the Cakes: Place the pans in the oven and bake for 35 to 45 minutes until golden brown. The edges should slightly pull away from the pan, and the center springs back when pressed. Gluten-free flour cakes may require the full baking time.
Cool the Cakes: Remove from oven, release cakes from pans with an offset spatula or nylon spreader, and cool in pans for 10 minutes. Then invert onto wire racks to cool completely.
Prepare Cake Soak: In a small bowl, whisk granulated sugar and hot water until sugar dissolves completely, microwaving briefly if needed. Set soak aside.
Slice and Trim Cakes: Trim just the tops off each cake to flatten and reveal the striped pattern. Slice each cake horizontally in half to create four layers and reserve trimmings.
Assemble Layers: On a cake board or plate, place one layer cut-side up. Brush generously with soak using a pastry brush. Spread about 1/4 cup (60g) chocolate buttercream evenly, then spread 1 tablespoon (21g) raspberry jam.
Repeat Layering: Continue stacking layers, brushing soak, and spreading chocolate frosting and jam until all layers are used.
Top and Apply Soak: Brush the final cake layer with soak, spread a thin layer (about 2 tablespoons) of chocolate frosting on top. Place the reserved trimming on top with the patterned side up to add height and reduce waste. Brush the remaining soak over the top and sides.
Crumb Coat and Chill: Apply a thin crumb coat layer of chocolate frosting around the sides and chill the cake for about 20 minutes to set.
Final Frosting and Decoration: Frost the cake sides with additional chocolate buttercream, leaving the top bare to showcase the “rings.” Use a fork to create bark-like wavy lines on the sides. Optionally, sprinkle coarsely ground pistachios around the base to mimic moss.
Serve and Store: Slice and serve the cake at room temperature. Store wrapped in the refrigerator for several days. Press plastic wrap against any unfrosted areas and allow the cake to come to room temperature before serving.

Notes

To ensure the best layering effect, use room temperature eggs and milk so the batter mixes smoothly.
If using gluten-free flour, expect a longer bake time; check doneness carefully.
The almond extract is optional but adds a subtle complementary flavor to the vanilla batter.
Creating rings with batter is an art; pour carefully in concentric circles for the most distinct pattern.
Chocolate buttercream can be prepared in advance or purchased to speed assembly.
Store the cake wrapped to prevent drying out, especially since some surfaces are unfrosted.
Allowing the cake to come to room temperature before serving enhances flavor and texture.
The pistachios add both texture and a realistic moss-like decoration but can be omitted if preferred.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Keywords: Tree Stump Cake, Souche de Noël, layered cake, chocolate buttercream, vanilla and chocolate cake, festive cake, holiday dessert