Gingerbread Buche Noel: 12 Festive Holiday Delights

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Gingerbread Bûche de Noël is a delightful twist on the classic roll cake, perfect for holiday gatherings. This festive dessert captures the essence of the season, combining warm spices and rich flavors. Imagine serving a beautiful Gingerbread Yule Log as a centerpiece, evoking cozy memories and sweet aromas that fill your home. With its stunning presentation and delicious taste, this Gingerbread Bûche de Noël is sure to impress your guests and leave them craving more.

Why You’ll Love This Gingerbread Buche Noel

This holiday Gingerbread cake roll is not just another dessert; it’s a celebration on a plate! You’ll love how it brings the spirit of the season to your table. Here are a few reasons to adore this spiced gingerbread log cake:

Perfect for festive gatherings and celebrations.
Rich in flavor with a combination of spices like ginger and cinnamon.
Visually stunning, making it a conversation starter.
Can be made ahead of time, saving you stress on special occasions.
Versatile—can be decorated in many unique ways.
Great for holiday dessert tables alongside other seasonal gingerbread dessert recipes.

Ingredients for Gingerbread Buche Noel

Gather these items:

3 tablespoons Unsalted butter
1/4 cup Molasses
1 teaspoon Grated fresh ginger
1 teaspoon Vanilla extract
5 large Eggs
1/2 cup Dark brown sugar
1 large Egg yolk
3/4 cup Cake flour
3 tablespoons Cornstarch
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cloves
1 cup Molasses Simple Syrup
2 cups Brown Sugar Buttercream
1 cup White Chocolate Bark

How to Make Gingerbread Buche Noel Step-by-Step

Step 1: Preheat your oven to 350°F (180°C). Prepare an 18×13-inch rimmed baking sheet by spraying it with cooking spray, lining it with parchment paper, and giving it another light spray for easy removal later.
Step 2: Melt the butter in a small saucepan over medium heat. Once melted, remove from heat and stir in the molasses, grated fresh ginger, and vanilla extract. Set this fragrant mixture aside to cool down a bit.
Step 3: Whisk together the eggs, brown sugar, and egg yolk in the bowl of a stand mixer. Place the bowl over a saucepan of simmering water, whisking occasionally until your thermometer reads 110°F (43°C), which will take about 5 minutes.
Step 4: Beat the egg mixture at high speed with your stand mixer’s whisk attachment until it becomes thick and triples in volume, around 5 minutes of mixing magic.
Step 5: Fold about 1 cup of the egg mixture into your warm butter mixture gently.
Step 6: Sift together flour, cornstarch, ground ginger, cinnamon, salt, nutmeg, and cloves in a medium bowl. Then, fold this dry mixture into the remaining egg mixture in two gentle additions, just until combined. Then, fold in the butter mixture.
Step 7: Spread the batter quickly and evenly in the prepared baking sheet using an offset spatula.
Step 8: Bake the cake for about 12 to 15 minutes, or until it starts to pull away from the sides of the pan. Once baked, let it cool completely in the pan.
Step 9: Cut the cooled cake into four rectangles (12×4 inches each) using a serrated knife. Gently lift each piece out of the pan, and brush with the Molasses Simple Syrup. Spread ⅔ cup of Brown Sugar Buttercream on each rectangle.
Step 10: Roll up one rectangle, jelly roll style, placing it in the center of a cake plate. Remove parchment. Carefully wrap a second rectangle around the center roll using the parchment to help. Repeat with the remaining rectangles, creating an elegant spiral.
Step 11: Trim the final end of the cake piece at an angle to make it flush with the edge of the cake.
Step 12: Frost the outside of the cake with the remaining Brown Sugar Buttercream.
Step 13: Decorate the sides of the cake with pieces of White Chocolate Bark, overlapping them slightly and pressing them into the buttercream to secure them in place.
Step 14: Chill your masterpiece by covering it and refrigerating for at least 2 hours—or overnight if you can wait! Before serving, let it sit at room temperature for about 1 hour.

Pro Tips for the Best Gingerbread Buche Noel

Keep these in mind:

This cake is best served chilled.
Feel free to decorate with additional holiday-themed items.
For a richer taste, consider using dark chocolate ganache instead of buttercream.

Best Ways to Serve Gingerbread Buche Noel

When it’s time to present your Gingerbread Bûche de Noël, consider the following serving suggestions:

Pair it with a dollop of freshly whipped cream for added decadence.
Serve alongside a warm cup of spiced cider to enhance the festive flavor.
Slice and serve with a sprinkle of powdered sugar for a snowy effect.

How to Store and Reheat Gingerbread Buche Noel

To keep your Gingerbread Bûche de Noël fresh, cover it tightly and refrigerate for up to a week. This dessert is perfect for meal prep as it can be made ahead of time and stored. When ready to serve, allow it to come to room temperature for the best flavor and texture.

Frequently Asked Questions About Gingerbread Buche Noel

What’s the secret to perfect Gingerbread Buche Noel?

The secret lies in the balance of spices and ensuring your egg mixture is whipped to the right consistency. This creates a light and airy texture for your cake roll.

Can I make Gingerbread Buche Noel ahead of time?

Absolutely! You can prepare it a day in advance. Just ensure to refrigerate it properly and allow it to come to room temperature before serving.

How do I avoid common mistakes with Gingerbread Buche Noel?

To avoid common pitfalls, make sure to measure your ingredients accurately and don’t overmix the batter, which can lead to a dense cake.

Variations of Gingerbread Buche Noel You Can Try

If you’re feeling adventurous, consider these unique variations:

Use a chocolate ganache filling for a decadent twist.
Add nuts or dried fruits for extra texture and flavor.
Experiment with different spices like cardamom or allspice for a unique taste.