Some desserts capture the heart of the holidays with their charm and tradition—Bûche de Noël is one such marvel. This iconic French dessert transforms a humble sponge cake into a festive centerpiece that’s as enchanting as it is delicious.
Underneath its rustic, log-like appearance lies a light, tender sponge cake rolled with a decadent filling. Whether it’s creamy chocolate ganache, smooth coffee buttercream, or a zesty citrus mousse, each slice unveils a perfect spiral of flavor and indulgence. Adorned with frosty powdered sugar, edible decorations, and a touch of whimsy, it evokes the magic of a wintry woodland.
What makes Bûche de Noël unforgettable is its blend of artistry and celebration. The contrast of soft cake, velvety filling, and rich frosting creates a symphony of textures and tastes, perfect for sharing with loved ones. This dessert isn’t just a treat—it’s a holiday tradition, crafted with care and enjoyed with joy.
Let’s bake a Bûche de Noël that turns your holiday table into a showcase of warmth, elegance, and festive delight.
Buche De Noel
Equipment
- 10×15-inch jellyroll pan
- Clean kitchen towel
- Electric mixer
- Parchment paper
Ingredients
- ½ cup confectioners' sugar
- confectioners' sugar for dusting
- 6 egg whites
- ⅓ cup unsweetened cocoa powder
- 6 egg yolks
- ¼ cup white sugar
- 1½ tsp vanilla extract
- 2 cups heavy cream
- ½ cup white sugar
- ⅛ tsp salt
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jellyroll pan with parchment.
- Whip egg yolks with ½ cup sugar until pale and frothy.
- Blend in ⅓ cup cocoa, 1½ tsp vanilla, and salt. In a separate bowl, whip egg whites to soft peaks, gradually adding ¼ cup sugar, until stiff peaks form.
- Fold yolk mixture into whites.
- Spread batter evenly in the pan.
- Bake 10–12 minutes until springy to the touch.
- Dust a clean towel with confectioners' sugar.
- Turn the warm cake onto the towel and remove the parchment.
- Roll cake in the towel from the short side and cool for 30 minutes.
- Whip cream, ½ cup confectioners' sugar, ½ cup cocoa, and 1 tsp vanilla until thick. Chill.
- Unroll the cooled cake, spread filling evenly, and roll it back up.
- Place seam-side down on a plate and refrigerate until ready to serve.
Notes
- Roll the warm cake gently with the towel to prevent cracking.
Nutrition Information:
Calories: 276 || Total Fat: 18g || Carbohydrates: 28g || Protein: 5g
What To Avoid While Making this Recipe?
Overbaking the Sponge Cake– Avoid leaving the sponge in the oven too long, as it can become dry and difficult to roll without cracking.
Skipping the Towel Roll– Failing to roll the warm cake in a sugar-dusted towel can result in a flat, unrollable sponge. This step ensures the cake keeps its shape for filling.