Classic Bûche de Noël
Makes 1 bûche de Noël
  • 4 large eggs (200 grams), room temperature
  • ¾ cup (150 grams) granulated sugar
  • 1 teaspoon (6 grams) vanilla bean paste
  • ¾ cup (94 grams) all-purpose flour
  • ⅓ cup (25 grams) Dutch process cocoa powder, plus more for dusting
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup plus 2 tablespoons sour cream (90 grams), room temperature
  • ¼ cup (56 grams) vegetable oil
  • Cold Brew Simple Syrup (recipe follows)
  • Vanilla Bean Buttercream (recipe follows)
  • Chocolate Buttercream (recipe follows)
  • Meringue Mushrooms (recipe follows)
  • Garnish: ground pistachios, confectioners’ sugar
  1. Preheat oven to 350°F (180°C). Spray a 17½x12½ rimmed baking sheet with baking spray with flour. Line pan with parchment paper; spray parchment.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and granulated sugar at high speed until thick and pale, 5 to 7 minutes. Beat in vanilla bean paste.
  3. In a medium bowl, sift together flour, cocoa, baking powder, and salt. Gently fold flour mixture into egg mixture.
  4. In a small bowl, whisk together sour cream and oil. Fold sour cream mixture into egg mixture, scraping bottom of bowl to fully combine. Spread batter into prepared pan, smoothing top with an offset spatula.
  5. Heavily dust a tea towel with cocoa.
  6. Bake until set and top springs back when touched, 10 to 12 minutes. Immediately run a sharp knife around edges of pan to loosen cake. Turn out cake onto prepared tea towel. Gently peel off parchment. Trim edges, if desired. Starting with one long side, roll up cake and towel together. Let cool completely on a wire rack.
  7. Carefully unroll cake, and brush with Cold Brew Simple Syrup. Spread Vanilla Bean Buttercream on top. Reroll cake without towel, and place, seam side down, on a baking sheet, using towel as a sling. Cover with towel, and refrigerate until firm, about 1 hour.
  8. Trim ends of cake flat. Trim 3 to 4 inches diagonally from one end; set aside. Trim a ¾-inch slice from same end; set aside.
  9. Place large cut piece at an angle off side of cake, and attach with Chocolate Buttercream. Place small cut piece, angle cut side up, on top, and attach with Chocolate Buttercream. Spread remaining Chocolate Buttercream on outside of cake. Use an offset spatula to create detailed bark ridges. Decorate with Meringue Mushrooms; garnish with pistachios and confectioners’ sugar, if desired.
Recipe by Bake from Scratch at