This Buche de Noel Recipe is a flourless chocolate sponge rolled with cocoa whipped cream and dusted with sugar for a snowy holiday treat.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I ever made a Buche de Noel Recipe, I was way in over my head. I’d just moved into my first apartment with a teeny-tiny oven that barely fit a cookie sheet, let alone a jellyroll pan. It was Christmas Eve, snow falling outside, and I had this wild idea that I was going to show up at my family’s dinner with a French Yule log. You know, very Paris patisserie vibes. What actually happened? The cake cracked. Like… badly. It looked less like a log and more like a tree that had been struck by lightning.
But here’s the thing: I dusted it with powdered sugar, covered some of the worst parts with extra whipped cream, and when I carried it in, my aunt gasped like I had just pulled it out of a Ladurée window. No one cared about the cracks. My uncle ate two slices and declared it the best thing he’d had all year. And honestly? I kind of loved the cracks — they made it look more like bark anyway. Imperfections and all, it became one of those traditions that just sticks.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Buche de Noel Recipe?
This dessert has a way of making you look like a kitchen rockstar without requiring a culinary degree. It’s rich and chocolatey (thank you flourless sponge), but the whipped cream inside keeps it from feeling heavy. It’s not one of those desserts where people tap out after two bites. Nope, this is the “pass me another slice” kind. Plus, the powdered sugar snow effect? It’s basically edible makeup for your cake — it hides mistakes and makes it gorgeous.
Ingredient Notes:
Let’s be real: half the magic of this Buche de Noel Recipe is in the ingredients. A few standouts you’ll want to know:
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Heavy Cream – Chill the bowl and beaters before whipping. It’ll whip faster and thicker.
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Cocoa Powder – Splurge a little here. Good cocoa = deep, rich chocolate flavor. Totally worth it.
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Eggs – You’ll need to separate yolks and whites. I always hold my breath doing this because I’m clumsy, but hey, it usually works out.
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Sugar – Both white and powdered. The powdered sugar also doubles as decoration, like edible snow.
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Vanilla & Salt – Small touches, but they tie everything together. Chocolate without vanilla feels incomplete, don’t you think?
How To Make Buche de Noel?
This recipe sounds intimidating, but if I can pull it off in a tiny apartment oven, you can too.
Step 1 – Bake the Sponge
Beat egg yolks with sugar until they’re pale and fluffy — think sunshine in a bowl. Mix in cocoa, vanilla, and salt. In another bowl, whip egg whites until stiff peaks form, then gently fold everything together. Spread on a jellyroll pan and bake until springy, about 10 minutes.
Step 2 – The Roll Trick
Here’s the part that scares people: rolling. You have to roll it while it’s warm, in a towel dusted with powdered sugar. It feels weird, but it trains the cake to roll up without tearing later. And even if it cracks? We already know that’s fine.
Step 3 – Whip the Filling
Whip cream, sugar, cocoa, and vanilla until it’s thick and fluffy. Try not to eat it all before it goes in the cake. (I fail at this step almost every time.)
Step 4 – Assemble the Log
Unroll the cooled cake, spread the filling evenly, and roll it back up. Place seam-side down, dust with confectioners’ sugar, and suddenly — you’ve got a winter wonderland centerpiece.
Storage Options:
Honestly, this is best the day you make it. But if you cover it loosely in plastic wrap, it’ll keep in the fridge for up to 2 days. Just let it sit for 15–20 minutes before serving so the cream isn’t ice cold.
Want To Save This Recipe?
Variations and Substitutions:
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Boozy Touch – Brush the sponge with coffee syrup, rum, or even Grand Marnier for a grown-up twist.
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Filling Change-Up – Try mascarpone cream or hazelnut spread instead of whipped cream.
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Decorations – Add chocolate shavings, sugared cranberries, or little meringue mushrooms if you’re going for Pinterest-perfect.
What to Serve with Buche de Noel?
This cake is a diva — it wants the spotlight. Serve it with:
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Strong coffee or espresso.
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Champagne, if you’re feeling fancy.
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Or hot cocoa if you’re like me and believe there’s no such thing as too much chocolate.
Frequently Asked Questions:
Can I make it ahead?
Yes! Bake and roll the sponge the night before, then fill it the next day.
What if my cake cracks?
Embrace it. Powdered sugar or decorations make it look intentional. Seriously, cracks = bark.
Do I need a special pan?
A jellyroll pan helps, but if you don’t have one, improvise with what you’ve got. It might be a little thicker or thinner, but still delicious.
And that’s it — the Buche de Noel Recipe that looks like a bakery showpiece but is secretly pretty doable. Sure, it might not turn out perfect the first time (mine sure didn’t), but that’s half the charm. It’s Christmas, after all — a little chaos in the kitchen just adds to the memories.
So tell me, are you going to brave the roll this year? Or are you more of a “I’ll just eat it” kind of person?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buche de Noel Recipe
Ingredients
For the Filling:
- 2 cups heavy cream
- ½ cup confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Sponge Cake:
- 6 large egg yolks
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 6 large egg whites
- ¼ cup granulated sugar
For Decoration:
- Confectioners’ sugar for dusting
Instructions
Prepare the Pan
- Preheat the oven to 375°F (190°C). Line a 10x15-inch jellyroll pan with parchment paper and set aside.
Make the Whipped Cream Filling
- In a large bowl, whip the heavy cream, confectioners’ sugar, cocoa powder, and vanilla until thick and stiff peaks form. Refrigerate until ready to use.
Prepare the Sponge Batter
- In a separate bowl, use an electric mixer to beat the egg yolks with ½ cup sugar until pale and frothy. Blend in the cocoa powder, vanilla, and salt.
Beat the Egg Whites
- In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks are achieved.
Combine the Mixtures
- Gently fold the yolk mixture into the whipped egg whites until fully incorporated. Spread the batter evenly into the prepared pan.
Bake the Sponge
- Bake for 10–12 minutes, or until the cake springs back lightly when touched.
Roll the Cake
- Dust a clean kitchen towel with confectioners’ sugar. Turn the warm cake out onto the towel, carefully peel off the parchment, and roll the cake starting from the short end with the towel inside. Allow to cool for 30 minutes.
Assemble the Buche de Noel
- Unroll the cooled sponge cake and spread the whipped cream filling evenly, leaving a 1-inch border. Roll the cake back up with the filling inside. Place seam-side down on a serving platter.
Finish and Serve
- Dust generously with confectioners’ sugar to resemble snow. Chill until ready to slice and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
