Buche de Noel

This stunning Buche de Noel will be the talk of your holiday desserts. It features a scratch made chocolate sponge cake swirled with a rich chocolate filling then topped with warm chocolate ganache. Serve it garnished with sugared cranberries and sprigs of fresh rosemary for a festive holiday sweet treat.

Ingredients to Make Buche de Noel Recipe

What is Bûche de Noël? This holiday inspired classic originated in France. It’s essentially a chocolate cake roll that’s decorated to look like a log. Often called a yule log cake, it’s known for its beautiful presentation and rich, chocolatey flavor. No matter the name, it’s a delicious showstopper, perfect for elevating your Christmas Eve celebration.

Checkout this quick list of key ingredients you’ll need to make chocolate Buche de Noel: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour sifted with unsweetened Dutch process cocoa powder i.e. Hershey’s Dark gives the cake it’s signature chocolate flavor.
• Coffee – Espresso powder gives depth of flavor.
• Leavening – Baking powder and salt give lift to the batter.
• Whole Eggs – 6 large eggs room temperature, yolks and whites separated. Eggs stabilize the cake batter.
• Sugar – Granulated sugar for sweetness.
• Milk – Buttermilk or whole milk at room temperature for moisture.
• Fat – Vegetable oil for richness.
• Chocolate Cake Filling – Salted butter, plain cream cheese, sour cream, vanilla extract, almond extract, salt, powdered sugar and unsweetened cocoa powder.
• Chocolate Frosting – Semi sweet chocolate, heavy cream and light corn syrup for a smooth finish.
• Garnishes – Sugared cranberries, plain cranberries and fresh rosemary.

How to Make the BEST Buche de Noel Recipe

• Make the Sugared Cranberries – Make the sparkly cranberries per the recipe and dry completely.
• Heat Oven and Prepare Pan – Preheat oven to 350 degrees f. Line a 12×17-inch rimmed sheet pan with parchment paper. Spray parchment and sides with baking spray.
• Sift the Dry Ingredients – Use a whisk to sift together flour, cocoa powder, espresso powder, baking powder and salt.
• Creamed Ingredients – In a separate large bowl use an electric mixer to beat the egg yolks, buttermilk and vegetable oil on medium speed then add sugar beating until pale yellow in color.
• Add Flour – Gradually beat in the sifted flour mixture.
• Egg Whites – Beat egg whites with sugar then use a rubber spatula to fold into the batter by hand.
• Pour Batter into Prepared Pan – Spread in an even layer.
• Oven – Bake per the recipe until top springs back when lightly pressed.
• Remove from Pan – Invert warm cake onto a powder sugar dusted towel. Peel off parchment paper.
• Roll – Roll the cake then let cool to room temperature.
• Make the Filling – Beat butter, cream cheese, sour cream, vanilla and almond extracts, combine with sifted powdered sugar and cocoa powder.
• Assemble the Cake – When cake has cooled to room temperature unroll and spread the chocolate filling evenly over cake. Roll cake back into a log and refrigerate until well chilled.
• Make the Frosting – While cake chills.
• Trim Ends and Assemble with Frosting – Once chilled, trim ends. Cut one piece around 3 inches long at a 45°F angle. Attach it to the side of the cake, securing with reserved filling.
• Frost and Decorate – Frost the cake with chocolate ganache then use a fork to make a bark design.
• Refrigerate – Chill cake for 4 hours to allow filling to set.

Kitchen Tools to Make Bûche de Noël Recipe

• Stand mixer or hand mixer,.
• Measuring cups and spoons.
• Two large bowls, medium bowls and small bowls.
• Small saucepan.
• 12×17-inch rimmed sheet pan.
• Rubber spatula.
• Parchment paper.
• Offset spatula.
• Fork and lint free clean kitchen towel or tea towel.

Recipe Variations, Tips and Substitutions

• Flour – You can use cake flour in place of all purpose flour.
• Irish Cream – This recipe is designed to be family friendly. If desired, you can add one ounce of Bailey’s or Irish Cream to the filling for an adult’s only variation.
• Prepare to use LOTS of Powdered Sugar – Rolling the cake in a powder sugar coated kitchen towel makes the process much easier. Make sure it’s a clean lint free towel.
• Don’t Over Bake the Cake – An over-baked cake will be dry and may crack more easily as it rolls. This is a thin chocolate cake and it bakes quickly.
• Roll the Cake While Warm – Warm cakes are more pliable and less likely to crack. Let it cool just for a few minutes and then invert it onto the kitchen towel. The towel will protect your hands while rolling during the first roll, and will help to get a tighter swirl.
• Chocolate Frosting I use ganache to frost the top and the sides of the Bûche de Noël. You could use your favorite chocolate frosting. 

• Decoration Options – This cake is made to represent a tree log, but you can decorate it to suit your fancy. You can omit the cranberries and use fresh whipped cream and maraschino cherries. I like to garnish with sugared cranberries and rosemary as shown in the recipe.

• Chocolate – You may also enjoy making your own chocolate curls or simply dust with powdered sugar to resemble a light dusting of snow.
• Mushrooms – Meringue mushrooms or store bought meringues are a popular decoration, too.
• Alternate Flavorings for the Filling – You could use rum extract or brandy extract for the filling.
• Whipped Cream – You can fill the cake with a fluffy whipped cream filling in place of the chocolate cream cheese filling.

Storage and Leftovers

• Make-Ahead Tip – Can I Make This Cake Ahead of Time? Yes, you can!  This cake can be made 3-4 days ahead of time and stored thoroughly chilled in the fridge. Add the decorations just before serving.
• Leftovers – Store leftover Buche de Noel in the fridge for up to 4 days covered with plastic wrap or aluminum foil
• Freezer – Wrap frosted Buche De Noel in in freezer wrap or plastic wrap and heavy duty aluminum foil and store in the freezer for up to 3 months. Wait to decorate after thawing in the refrigerator overnight.

More Christmas Dessert Recipes to Make

• Fresh cranberries and toasted walnuts are a seasonal spin of these Cranberry Walnut Chocolate Chip Cookies.
• If you’re not a baker serve this Christmas Dessert Board.
• This Cranberry Pretzel Salad can be enjoyed as a side dish or a dessert.
• The family will flip for my Italian Cream Cake recipe.
• This Cranberry Orange Butter Cake is drizzled with a creamy vanilla glaze.
• Chocolate Eggnog Pie is chocolate lovers delight.
• Start your morning with these Cranberry Orange Sour Cream Scones.
• Gingerbread Cupcakes will thrill kids of all ages.
• Single layer Christmas Cranberry Cake is so rich it doesn’t need frosting.
• Peppermint Bark from The Pioneer Woman.

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Helpful Kitchen Items:

• 12×17-inch Sheet Pan
• Powder Sugar Shaker
• Mixer
• Offset Icing Spatulas