Do not let this classic Christmas cake intimidate you.
Making a cake roll will surprise you with its simplicity.
Do not let this classic Christmas cake’s appearance intimidate you.
Credit: Andy Lyons
Making a cake roll will surprise you with its simplicity.
What Is a Buche de Noel?
The origin of this dessert dates back to medieval times, eventually transforming into the cake we enjoy today.
Line pan with waxed paper.
Generously grease waxed paper.
Stir baking soda and salt into flour mixture.
Evenly spread the batter in the prepared baking pan.
Bake about 12 minutes or until cake springs back when lightly touched.
Flip the Cake
Remove the cake from the oven.
Cool cake in pan on a wire rack for 3 minutes.
Carefully remove the waxed paper; discard.
(It is important to roll the cake while it is still warm to avoid cracking.)
Cool on a wire rack.
Unroll cake; remove towel.
Assemble the Cake
Carefully roll up cake (without the towel) starting from a short side.
Place, seam side down, on serving platter; chill for 30 minutes.
With a serrated knife, diagonally cut off a 3-inch slice from one end of the cake.
Place the diagonally cut edge of piece against the side of longer roll on the serving plate.
This forms a “branch” on the “log.”
If necessary, chill until frosting firms.
If desired, garnish log with Sugared Cranberries and rosemary sprigs.
Chill until ready to serve.
Sugared Cranberries:
Coat Cranberries
In a small bowl toss cranberries with sugar.
Toss again after a minute or two to make a second coat.
Gradually beat in powdered sugar.
Beat unsweetened cocoa powder into the remaining cream cheese mixture.
For a longer, thinner log, roll cake from a long side.
How To Make a Mocha Buche de Noel Ahead
Prepare cake as directed through Step 5.
Tightly wrap cake in plastic wrap; overwrap in foil.
Place cake in a flat baking pan.
Label and freeze for up to 1 month.
Thaw in refrigerator for 24 hours.
Frost and decorate as directed in Step 6.
2,000 calories a day is used for general nutrition advice.
