Martha Stewart Bûche de Noël Recipe

This Martha Stewart bûche de noël is a rolled chocolate sponge cake filled with chocolate whipped cream, coated in chocolate buttercream, and dotted with little meringue mushrooms. The cake is light and airy, the filling is soft and cool, and the buttercream brings a deep cocoa flavor that ties it all together. This version is inspired by Martha Stewart’s elegant holiday baking, and it’s the kind of centerpiece that looks far harder than it is.

From start to finish you’ll need about 265 minutes, though most of that is hands-off chilling and drying time. The active work is straightforward: whip, fold, roll, and frost. It fits best on a holiday table or a weekend baking project, and it also travels well to a potluck if you keep it cold on the way.

Why This Martha Stewart Bûche de Noël Works

The sponge gets its structure from stiffly beaten egg whites folded in gently, which keeps the crumb tender enough to roll without tearing. Sifting the dry ingredients in three additions prevents lumps and keeps you from overworking the batter.

Rolling the cake in a sugared towel while it’s still warm is the step that makes the whole thing possible. It trains the cake into a curl so it won’t crack when you unroll it later.

What You’ll Love About It

The cake stays moist and rolls cleanly, the chocolate whipped cream is light rather than heavy, and the meringue mushrooms are a fun touch that takes almost no skill. It looks impressive on a holiday table but is forgiving to make.

Ingredients

Here’s everything you need, grouped by component.

For the Cake

• 1/2 cup (63g) all-purpose flour
• 1/3 cup (30g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 large eggs, separated, at room temperature — room temperature whites whip faster and higher.
• 3/4 cup (150g) granulated sugar, divided
• 1 teaspoon vanilla extract
• 3 tablespoons (45ml) whole milk
• 2 tablespoons (28g) unsalted butter, melted and cooled

For the Filling

• 1 cup (240ml) heavy cream — keep it cold until you whip it.
• 1/4 cup (30g) powdered sugar
• 2 tablespoons (12g) unsweetened cocoa powder
• 1/2 teaspoon vanilla extract

For the Buttercream

• 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 1/4 cup (24g) unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 3 tablespoons (45ml) heavy cream
• 1 teaspoon vanilla extract

For the Meringue Mushrooms

• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon (8g) unsweetened cocoa powder, for dusting

Equipment

• Jelly roll pan — 15×10-inch (38x25cm), lined with parchment.
• Stand mixer or hand mixer — you’ll beat whites several times.
• Clean kitchen towel — for rolling the warm cake.
• Offset spatula — small, for bark-like frosting ridges.
• Piping bag — fitted with a 1/2-inch round tip.
• Baking sheet — for the meringue mushrooms.
• Wire cooling rack — lets the rolled cake cool evenly.

How to Make Martha Stewart Bûche de Noël

Step 1: Heat the Oven and Prep the Pan

Preheat the oven to 375°F (190°C). Grease a 15×10-inch (38x25cm) jelly roll pan with butter, line it with parchment paper, and grease the parchment. In a small bowl, whisk together 1/2 cup (63g) flour, 1/3 cup (30g) cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Step 2: Beat the Yolks

In a large bowl, beat the 4 egg yolks with 1/4 cup (50g) of the sugar and 1 teaspoon vanilla until pale and thick, about 3 minutes. Stir in 3 tablespoons (45ml) milk and 2 tablespoons (28g) melted butter until combined.

Step 3: Whip the Whites

In a clean bowl with clean beaters, beat the 4 egg whites on medium speed until foamy. Gradually add the remaining 1/2 cup (100g) sugar and beat until stiff, glossy peaks form, about 5 minutes. Don’t overbeat to dry peaks, or the whites will break and deflate the batter.

Step 4: Fold and Combine

Gently fold one-third of the egg whites into the yolk mixture to lighten it, then fold in the rest until no streaks remain. Sift the flour mixture over the batter in three additions, folding gently after each, just until incorporated. Stop as soon as the flour disappears.

Step 5: Bake the Cake

Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly pressed in the center and a toothpick comes out clean, 12 to 15 minutes. Avoid overbaking, which makes the cake dry and prone to cracking.

Step 6: Roll It Warm

While the cake bakes, lay a clean kitchen towel on a work surface and dust it generously with powdered sugar. Invert the warm cake onto the towel, remove the parchment, and roll up the cake and towel together from the short end. Cool completely on a rack, seam side down.

Step 7: Whip the Filling

In a chilled bowl, whip 1 cup (240ml) heavy cream with 1/4 cup (30g) powdered sugar, 2 tablespoons (12g) cocoa powder, and 1/2 teaspoon vanilla until soft peaks form. Don’t overbeat, or the filling will turn grainy.

Step 8: Fill and Re-Roll

Unroll the cooled cake and spread the filling evenly, leaving a 1-inch border. Roll the cake back up without the towel, seam side down, and place it on a platter. Chill while you make the buttercream.

Step 9: Make the Buttercream

Beat 1/2 cup (113g) softened butter until creamy. Add 1 1/2 cups (180g) powdered sugar, 1/4 cup (24g) cocoa powder, and 1/4 teaspoon salt; beat on low until combined, then add 3 tablespoons (45ml) heavy cream and 1 teaspoon vanilla and beat until smooth and spreadable. If it’s too thick, add cream 1 teaspoon at a time.

Step 10: Frost the Log

Frost the cake roll with the buttercream, using a small offset spatula to create bark-like ridges. If you like, drag a fork along the length to score lines.

Step 11: Start the Meringue

For the mushrooms, lower the oven to 200°F (95°C) and line a baking sheet with parchment. Beat 2 egg whites and 1/4 teaspoon cream of tartar to soft peaks, then gradually add 1/2 cup (100g) sugar and beat to stiff, glossy peaks. Fold in 1/2 teaspoon vanilla.

Step 12: Pipe and Dry the Mushrooms

Transfer the meringue to a piping bag fitted with a 1/2-inch round tip. Pipe mushroom caps (1-inch rounds) and stems (1-inch tall) onto the sheet, then dust the caps lightly with 1 tablespoon (8g) cocoa powder. Bake until dry and crisp, 90 minutes, then turn off the oven and let them cool inside for 1 hour.

Step 13: Assemble and Chill

Attach the stems to the caps with a dab of buttercream and arrange the mushrooms on the log. Chill the cake for at least 30 minutes before slicing.

What to Serve With It

This cake is rich, so keep the rest of the table light. A pot of hot coffee or tea is the natural match, and a spoonful of vanilla ice cream or a few fresh raspberries on the plate balance the cocoa nicely. A glass of cold milk works just as well for a holiday dessert table.

Tips for the Best Results

Weigh your flour and cocoa if you can, since a heavy hand with either makes the sponge dry and crack-prone. Roll the cake the moment it comes out of the oven, while it’s still warm and flexible. And chill the frosted log well before slicing so the layers hold their shape.

Easy Variations

• Mocha Buttercream — dissolve 1 teaspoon instant espresso in the heavy cream.
• White Chocolate Filling — fold 2 ounces (55g) melted white chocolate into the whipped cream.
• Citrus Lift — add 1 teaspoon orange zest to the cake batter.
• Peppermint Finish — scatter 2 tablespoons crushed peppermint candies over the frosting.

Storing and Reheating

• Refrigerator — store the cake covered in the fridge for up to 3 days.
• Freezer — freeze the unfrosted cake roll for up to 2 months, wrapped tightly.
• Make Ahead — meringue mushrooms keep in an airtight container at room temperature for 2 weeks.
• Serving — serve the cake chilled straight from the fridge; don’t let it sit out.

Nutrition (per serving)

These values are estimates per serving and will vary with how you slice the cake.

Nutrient	Amount
Calories	520 kcal
Protein	6g
Carbs	53g
Fat	32g
Fiber	3g
Sodium	150mg

FAQs

Can I make this Martha Stewart bûche de noël recipe ahead?

Yes. Bake and roll the cake a day ahead and keep it wrapped in the fridge, then fill, frost, and decorate the day you serve it. The meringue mushrooms can be made up to two weeks ahead.

Where did bûche de noël come from?

The cake takes its name from the French word for Yule log, a tradition of burning a large log at Christmas. Bakers shaped a rolled cake to look like that log, and the meringue mushrooms echo the woodland setting.

Why did my cake crack when I rolled it?

It usually means the cake cooled before rolling or was baked a touch too long. Roll it in the sugared towel the moment it comes out of the oven, and pull it at 12 to 15 minutes, as soon as it springs back.

What can I swap for the meringue mushrooms?

If you’d rather skip piping, dust the frosted log with cocoa powder and scatter a few small chocolate curls instead. The cake still looks festive and you save the 90-minute drying time.

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