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Buche de Noel Cake Recipe
Buche de Noel Cake Recipe

Buche de Noel Cake Recipe

There are few things more festive than this whimsical holiday dessert, the classic Buche de Noel cake, also known as Yule Log Cake. Our recipe is firmly traditional, and requires very little oven time. A bit of whimsy, some creative decor that the kids will be thrilled to help out with, and you've got a magical and merry dessert.

Prep Time:
Cook Time:
Total Time:
Yield: 1 Cake

Buche de Noel Cake Recipe Instructions


For the Dough
  • 6 eggs
  • 3 tbsp. sugar
  • ½ tsp. kosher salt
  • 1 tbsp. maple syrup
  • 1 ½ tbsp. all-purpose flour
  • 1 ½ tbsp. cocoa powder
  • 1 tsp. maple syrup
  • cooking spray/oil
  • 1 tbsp powder sugar mixed with 1 tbsp cocoa powder to unmould
For the Filling
  • 3 1/2 cups heavy cream
  • 3 tbsp. sugar
For The Frosting
For The Garnish
  • 5 oz. 50% cacao chocolate, grated
For the Meringue Mushrooms
  • 1 egg white
  • 4 tbsp. sugar


  1. Preheat the oven at 380F.
  2. Butter a large rectangular pan and line it with parchment.  Brush the parchment with butter. Reserve.
  3. With an electric hand mixer whip the eggs with the sugar and salt until they are very pale and thick. Add the maple syrup, mixing slowly with a wire whisker. Sift the flour and cocoa powder into the mixture, and mix very gently. Pour the dough on the prepared pan and  spread evenly with a silicone spatula.
  4. Bake for 7-10 minutes.  If you can easily lift the dough off the parchment, then it's ready. If you can't, leave it 3 minutes more. When it is easy to lift, the dough is cooked.
  5. Have a parchment sheet ready on a working surface, covered with the mix of powder sugar and powder cacao. Place the dough top and take the parchment off. Roll the dough on the longer side, then wrap in film and reserve. 
  6. For the filling, beat the heavy cream and sugar together until thick
  7. Unwrap and unroll the dough, spread the good amount of the filling evenly, and roll again. Cut off 1/3 of the roll on a diagonal angle - this will be the branch that juts out-  and place the long roll on a platter.
  8. Use 2 tbsp. of whipped cream to "stick" the short "branch" on the side of the long one, forming the classic yule log shape. Cover with transparent film.
  9. For the frosting, whip the butter until creamy and reserve. Divide the cream into two parts; whip one part until thick but smooth and reserve. Heat the other half of the cream, without boiling it. Place the chopped chocolate in a large bowl, and pour the cream over it, mixing until melted. Once warm but not hot, pour in the butter, mix to incorporate, then add the whipped cream.  Reserve in the fridge for 15 minutes.
  10. Take the frosting and spread over the yule log. With the tines of a fork, make marks to give the look of bark. Sprinkle with the grated chocolate and decorate. You can make one day ahead and keep the fridge.

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