Christmas Cake Recipes – Buche de Noel

closeup of a yule log cake, traditional of christmas time, on a table ornamented with christmas balls and satrs, and natural ornaments

Buche de Noel is a classic Christmas cake. When we see it, we immediately think of Christmas. Buche de Noeal is the French term for a Christmas cake shaped like a log. This Yule log recipe is made of a flourless chocolate cake rolled with whipped cream. Cut off a slice of this heavenly yule log Christmas cake and dig into the holiday!


2 cups heavy cream

½ cup confectioners’ sugar

½ cup unsweetened cocoa powder

1 tsp vanilla extract

6 egg yolks

½ cup white sugar

1/3 cup unsweetened cocoa powder

1 and ½ tsp vanilla extract

1/8 tsp salt

6 egg whites

¼ cup white sugar

Confectioners’ sugar for dusting


  1. Preheat the oven to 375 degrees. Line a 10×15 inch jellyroll pan with parchment paper.
  2. In a large bowl, whip the heavy cream, ½ cup confectioners’ sugar, ½ cup cocoa and 1 tsp vanilla until thick and stiff. Refrigerate.
  3. In a large bowl, use an electric mixer to beat the egg yolks with ½ cup sugar until thick and pale.
  4. Blend in 1/3 cup cocoa, 1 and ½ tsp vanilla and salt.
  5. In a large glass bowl, use clean beaters to whip the egg whites to soft peaks.
  6. Gradually add ¼ cup sugar and beat until whites form stiff peaks.
  7. Immediately fold the yolk mixture into the whites.
  8. Spread the batter evenly into the prepared pan.
  9. Bake for 12 to 15 minutes in the oven or until the cake springs back when lightly touched.
  10. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan and turn the cake out onto the towel. Remove and discard the parchment paper.
  11. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
  12. Unroll the cake and spread the filling (from the refrigerator) to within 1 inch of the edge.
  13. Roll the cake up with the filling inside.
  14. Place seam side down onto a serving plate and refrigerate until serving.
  15. Dust with confectioners’ sugar before serving.