Buche de noel

Buche de Noel Recipe

Ready to wow your guests this holiday? Try Buche de Noel for a memorable treat for eyes and stomach alike. Despite the impressive presentation of this yule-log-shaped cake, this French-inspired recipe isn't hard to make. All you need are chocolate cake mix, cocoa powder and prepared frosting to roll out a fantastic Christmas yule log cake.

Yield: About 15 servings

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1 box chocolate cake mix
1 to 2 Tbsp. cocoa powder, for rolling the cake
2 cups whipped white frosting or whipped cream
1 container of ready-made chocolate frosting or chocolate buttercream frosting


  1. Preheat oven to 375°F.
  2. Grease a jellyroll pan and line it with baking parchment.
  3. Mix cake ingredients as directed. Pour batter into the jellyroll pan, and then bake 15 to 18 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  4. Sprinkle a clean dish towel with cocoa powder. Loosen the edges of the cake with a knife, if necessary. Place the towel over the cake and turn pan over, transferring the cake onto the towel.
  5. Roll the cake and the towel as one, beginning from the narrow end. Let the cake cool 60 minutes inside the towel wrap, which will create the rolled shape.
  6. Unroll the cooled cake and remove the towel. Spread with white frosting filling or whipped cream. Roll cake again and place on a serving platter.
  7. Cut a portion of the cake from one end and place along the side of the cake to form a branch (optional). Frost sides of cake with chocolate frosting, creating a bark-like texture in the frosting using the tines of a fork.
  8. Store loosely covered in the refrigerator. Remove cake from refrigerator about 15 minutes prior to serving, to return it to room temperature.