A Yuletide Delight: My Personal Experience with Buche de Noel

Hello, dear readers! With the festive season fast approaching, I thought it would be fitting to share my personal experience with a cherished Christmas tradition – ‘Buche de Noel’. This delightful French yule log cake has been a staple in my kitchen during the holiday season and, over the years, has sparked countless joyous moments. So, let us embark on this culinary journey together, exploring the rich history, versatile cooking tips, and exciting serving suggestions for this festive classic.

Buche de Noel Recipe

Bûche De Noël (A French Christmas Dessert) Recipe by Tasty

Buche de Noel

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine French
Servings 8 people
Calories 540 kcal


  • 1 furnace



  • 4 eggs
  • 100 g white brown sugar
  • 75 g self-rising flours
  • 2 ells cocoa powder


  • 150 g plain chocolate
  • 2 egg yolks
  • 1.5 dl milk
  • 125 g butter
  • 50 g powder sugar
  • 2 ells rum towards choice


  • a smattering blank glaze
  • powder sugar
  • holly or kersttaartdecoratie


  • A deep baking sheet of 30 x 23 cm and held the floor with barge paper. Klop the eggs and sugar 10 minutes with a blender to a light mixture. Screen the flour and the cocoa powder above the bowl and spatula it by it. Scoop the paste on the baking sheet. Barge the cake 12 minutes a furnace preheated in on 200 °C. Time him powdered on a piece barge paper, with what brown sugar. Appetite other barge paper eraf and cuts the edges right. Turn a small rebated joint into halverwege in the cake as from approximately l cm of the short side. Role the cake as from that side tightly in barge paper. Him lets cool down on a grating.
  • For the glaze you break chocolate in pieces. These melt above a pan with hot water. Klop the egg yolks and milk by it. This mixture to this way dik cooks is that it covers the back of a wooden spoon. Leg wet made barge paper and leaves cooling down. Klop the butter and sugar to a light, light mass. Rudder the chocolate mixture and possibly rum by it. Unroll the cake, smeer a third of the glaze and role him. Leg the cake on a pastry making scale. Cover the cake with the remaining glaze. It gives the cake with a fork at the latest of tree cortex. The cake lets rest just as. Needle with the white glaze annual rings in the tree-tame. Powder the cake with powder sugar.


Keyword butter, chocolate, egg yolks

About Buche de Noel

Buche de Noel - Queen Victoria Market

‘Buche de Noel’, or Yule Log cake, is a traditional dessert served during Christmas in France and other Francophone countries. The cake represents the Yule log that families would burn starting on Christmas Eve. The burning of this log symbolized the new year to come and would bring good luck to the family. In the culinary world, this tradition transformed into a deliciously edible form – a rolled sponge cake filled with cream and covered in chocolate to resemble a log.

Cooking Tips

  • Use a thin, flexible sponge cake as the base. It’s easier to roll without breaking and absorbs flavors well.
  • When rolling your cake, use a clean kitchen towel dusted with powdered sugar. It prevents the cake from sticking and helps achieve a tight roll.
  • For a lighter filling and frosting, consider using a mixture of whipped cream and mascarpone cheese. It gives a rich flavor without making the dessert too heavy.
  • Don’t forget to score your frosted cake with a fork to give it a realistic bark-like appearance.
  • If you’re feeling adventurous, try incorporating flavors like coffee, citrus, or various nuts into your recipe.

Serving Suggestions

Bûche de Noël Recipe | King Arthur Baking

  • Serve ‘Buche de Noel’ chilled, perhaps with a dusting of powdered sugar to mimic the appearance of fresh snow.
  • Pair it with a glass of dessert wine or coffee for a sophisticated finish to your meal.
  • For a more festive presentation, decorate your log with meringue mushrooms, sugared rosemary sprigs, or cranberries.
  • Consider serving slices of the cake alongside a scoop of vanilla ice cream or a dollop of whipped cream.
  • For a truly French experience, pair your ‘Buche de Noel’ with a small glass of ‘vin chaud’ (mulled wine).


  • Q: Can I freeze ‘Buche de Noel’? A: Yes, you can freeze the cake, but it’s best to add the frosting just before serving.
  • Q: What if my sponge cake cracks while rolling? A: Don’t worry! The frosting can cover most minor cracks. Remember, it’s supposed to resemble a rugged log, so imperfections can enhance the look.
  • Q: Can I make ‘Buche de Noel’ a day ahead? A: Absolutely! In fact, letting the cake sit allows the flavors to blend together nicely.
  • Q: Can I substitute the filling? A: Yes, feel free to experiment with different fillings like fruit preserves or flavored creams.
  • Q: Is there a gluten-free version of ‘Buche de Noel’? A: You can use a gluten-free flour blend in your sponge cake recipe. Just be sure to adjust the baking time as needed.

My journey with ‘Buche de Noel’ has been a delightful exploration of tradition, creativity, and flavor. This cake isn’t just a dessert; it’s a symbol of warmth, unity, and the enduring spirit of the festive season. As you prepare your own ‘Buche de Noel’, I hope you fill not just your bellies, but also your hearts with joy and love. Happy baking, and here’s to creating your own magical Christmas memories!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top