Yule Log (Buche De Noel) Mccall's Cooking School

"I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice."
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Ready In:




  • Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
  • Preheat oven to 375.
  • In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
  • Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
  • With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
  • At low speed, beat in cocoa, vanilla, salt, just until smooth.
  • With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
  • Spread evenly in pan.
  • Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
  • Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
  • Turn cake out on sugar; lift off pan; peel paper off cake.
  • Roll up cake jelly-roll-fashion, starting with the short end towel and all.
  • Cool completely on rack, seam side down.
  • FILLING: Combine ingredients in medium bowl.
  • Beat with electric mixer until thick; chill.
  • TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
  • Place, seam side down, on plate.
  • Cover loosely with foil.
  • Chill at least 1 hour before serving.
  • TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
  • NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.

Questions & Replies

  1. Can you make this ahead of time?
  2. Is there a frosting to go with the yule log?
  3. The Yule Log (Buche De Noel) recipe does not include any flour. How is that possible?


  1. I have been using this recipe from the McCall's Cooking School magazine cookbook since 1974. I make it every Christmas and it has become such a tradition that my nieces and nephews and daughters-in-law now include it in their holiday menus. Through the years I have collected decorations for the cake like little saws, little Christmas trees, holly leaves and berries and of course, a little 'logger'. My family usually can't wait to see it. The nice thing about this recipe is that I make it 2 days in advance of the big meal and then all I have to do is decorate and slice. MMMMMMMM! Goood! djointex ( a devoted McCall's cookbook fan)
  2. I cut this recipe out of McCalls in December 1973 and have made it almost every year since. It is now a holiday tradition. My family prefers it without the coffee, but either way it is a treat.
  3. Have been making this for years and it is a family favorite! I drag fork times along the length of the log to look like the real thing, then "dust" with chocolate sprinkles. Make it--you will not be disappointed.
  4. I also have the original recipe from the McCall's December 1973 issue. It is a little dogeared but luckily I had made copies a few years ago. I have made it every Christmas since1973!! I even made it the Christmas of 1982 when my 4th child was born on December 22nd that year. It is a Christmas tradition. Everyone loves it. It is a classic. I trim with red maraschino cherries down the center (about 5 or 6 cut in half to lay flat) with a small curved sliver of the green candied cherries (to look like a leaf) on each side of each cherry. Just before serving I sprinkle with con- fectioners sugar to look like light snow on the log. It makes a beautiful presentation.
  5. fabulous gluten free cake with nice spring yet strong enough to hold up to the filling and icing, great flavor and precise instructions! Thank you!


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