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Buche de Noel (Yule Log Cake)

5 from 1 vote
Course: Cake, Dessert
Cuisine: American
Keyword: buche de noel cake, buche de noel recipe, christmas cake, christmas cake recipe, christmas log cake, how to bake a christmas cake
Author: Olive
I’ve always wanted to make this Christmas cake but only got a chance to try it this year. Yay for me. My first try was good but I did not have anything to decorate it so I just used large marshmallows which I cut and shaped as best I could to make ’em look like mushrooms.
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Ingredients (click ingredient to buy it)





  • Heat oven to 375ºF.
  • Line bottom of 15x10x1-inch baking pan with parchment paper, set aside.
  • Arrange clean thin cotton towel (about 34x20 inches) onto counter.
  • Sprinkle generously with unsweetened cocoa, set aside.
  • Combine flour, ¼ cup cocoa, baking powder and salt in bowl, set aside.
  • Combine sugar, eggs and vanilla in another bowl, beat at high speed 5 minutes or until fluffy, thick and pale yellow color.
  • Stir melted butter into egg mixture, gently stir flour mixture into egg mixture until just combined.
  • Spread into prepared pan.
  • Bake 10-12 minutes or until center springs back when touched.
  • Run knife around edges to loosen sides.
  • Turn cake out onto prepared towel, remove parchment paper.
  • Roll up cake in towel, set aside to cool.
  • Using a mixer, eat ½ cup chilled whipping cream and ¼ cup powdered sugar at medium-high speed, scraping bowl often, until stiff peaks form.
  • Shape marzipan into mushrooms as best you can :) (if using)
  • Keep in the fridge until ready to decorate cake.
  • Place chocolate ganache (or chocolate hazelnut spread) and cream cheese in another bowl, beat at medium speed until well mixed.
  • Gently stir whipped cream mixture into chocolate mixture until just combined.
  • Cover, refrigerate at least one hour.
  • Combine chopped chocolate and whipping cream in bowl and set it over a pot of simmering water to melt.
  • Add butter at the end and set aside to cool slightly.
  • Unroll cake, spread small with chilled filling evenly
  • Reroll, refrigerate until ready to assemble.
  • Slice a third of the cake roll at an angle. Set aside
  • Put larger cake log first on a serving plate then attach the smaller piece so it angles out like a branch, secure with toothpicks or wooden skewers, as needed.
  • Carefully frost sides of cake.
  • Draw lines in frosting, using fork or tip of dinner knife to make it look like a tree bark
  • Sprinkle powdered sugar all over the cake
  • Garnish as you like with marzipan mushroom, or some rosemary sprigs or pine cones
  • Enjoy. Happy Holidays!
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