• Cooking Time: 15
  • Servings: 8-10
  • Preparation Time: 60


Available in a variety of flavor combinations, buche de noel is a cake roll consisting of genoise sponge cake and filling.

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  • Cake
  • 5 eggs, separated
  • 2/3 cup sugar
  • 3.5 tbsp unsweetened dutched cocoa powder
  • 2 tbsp flour
  • Frosting
  • 1 cup unsalted butter, softened
  • 3 1/2 cups confectioners sugar
  • ½ cup unsweetened dutched cocoa powder
  • 4 tbsp heavy cream
  • 1 tsp vanilla extract


  • Cake
  • Put egg whites and yolks in separate large bowls. Beat the yolks and sugar with an electric mixer.
  • Add cocoa and flour a little at a time .
  • Separately beat the egg whites into soft peaks.
  • Fold in the yolk and flour mixture a little at a time.
  • Pour batter into a 15 x10 inch jelly roll pan lined with wax paper and then greased and floured.
  • Bake for 15 minutes at 350F.
  • Remove cake from pan and roll up in a kitchen towel to cool.
  • Frosting
  • Sift together the sugar and cocoa.
  • Cream the butter and then add the dry ingredients in the mixer on low speed.
  • Then add in the vanilla and cream.
  • Beat for several minutes at medium speed until the consistency is smooth and spreadable.
  • Assembly
  • Unroll cake and spread several thin layers of butter cream all over top of cake.
  • Roll up carefully and spread butter cream on outside.
  • Use a fork to make it look like bark.

Categories: Dessert  French 

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