Celebrate the holidays with our Bûche de Noël recipe. A Bûche de Noël is a French Christmas tradition, a sweet cake that is made to resemble a Yule log.
What You Need
Original recipe yields 12 servings
1-1/3 cups powdered sugar, divided
4 eggs, separated
3/4 cup granulated sugar, divided
2 tsp. vanilla, divided
3/4 cup flour
1/2 tsp. CALUMET Baking Powder
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup plus 2 Tbsp. milk, divided
2 cups thawed COOL WHIP Whipped Topping
2 oz. BAKER'S Unsweetened Chocolate
2 Tbsp. butter, softened
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Let's Make It
Heat oven to 400ºF.
Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. (For best results, do not use a terrycloth towel.)
Beat egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/4 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in 1 tsp. vanilla. Add combined flour and baking powder; mix well. Gently stir in egg whites. Spread onto bottom of prepared pan.
Bake 8 to 10 min. or until top of cake springs back when touched in center. Carefully run knife around edges to loosen cake. Invert cake onto prepared towel; carefully peel off paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely.
Mix cream cheese, 2 Tbsp. milk, 1/2 tsp. of the remaining vanilla and 2 Tbsp. of the remaining powdered sugar in medium bowl until blended. Gently stir in COOL WHIP. Unroll cake on towel; spread with cream cheese mixture. Reroll cake.
Melt chocolate as directed on package; cool slightly. Beat butter in medium bowl with mixer until creamy. Gradually add remaining powdered sugar, mixing well after each addition. Blend in melted chocolate and remaining vanilla. Add remaining powdered sugar alternately with remaining milk, mixing well after each addition.
Cut 2-inch-thick diagonal slice off one end of cake roll; set aside. Place remaining cake roll, seam side down, on platter. Attach cut piece to one long side of cake roll with about 1 Tbsp. frosting. Frost entire log with remaining frosting. Run tines of fork over cake to resemble tree bark.
This indulgent cake is a great treat to make for a holiday party, but keep portion size in mind.
Decorate with fresh mint leaves, and cranberries or small raspberries to resemble holly leaves and berries.
Crush 1 chocolate wafer cookie; sprinkle over frosted cake.
How to Achieve Maximum Volume When Beating Eggs
It is best to separate the eggs when cold, then bring them to room temperature before using as directed.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 0.8859g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.