White Christmas Buche

There’s something so magical about a snowy dessert during the holidays. This White Christmas Buche looks like winter on a plate—soft, creamy, and beautifully rolled. It’s the kind of cake that instantly feels festive.

I remember making it for the first time and being amazed at how light and smooth it turned out. The creamy filling and fluffy sponge come together perfectly, like a little holiday dream.

If you love desserts that wow your guests but still taste comforting, this one’s for you. It’s elegant, sweet, and melts in your mouth with every bite.

So, let’s grab some cream, sugar, and a little holiday spirit. We’re making a White Christmas Buche that brings pure joy to the table.

Why You’ll Love This Recipe

• Festive & Beautiful: This White Christmas Bûche de Noël is a true showpiece, perfect for holiday gatherings.
• Luxuriously Light: The combination of fluffy sponge cake and silky white chocolate cream makes each bite a delight.
• Impress Your Guests: You’ll wow your friends and family with your baking skills, but the recipe is surprisingly simple.
• Make-Ahead Friendly: Prepare the log a day in advance for less stress on the day of your gathering.
• Versatile Garnishes: Customize your Bûche de Noël with meringue mushrooms, sugared cranberries, or even edible gold leaf for extra flair.

Required Kitchen Tools

Before diving into this beautiful creation, make sure you have the following tools:

• 10×15-inch Jelly Roll Pan: To bake your cake in a thin layer for easy rolling.
• Parchment Paper: This will ensure your cake doesn’t stick to the pan and helps with easy rolling.
• Electric Mixer: An electric mixer will be a lifesaver when whipping egg whites and cream to perfection.
• Mixing Bowls: You’ll need a few bowls to separate ingredients and mix them together.
• Spatula: For spreading the cake batter and filling evenly.
• Kitchen Towel: A damp towel will help with the rolling process to ensure your log doesn’t crack.

Ingredients

Here’s what you’ll need to make this snowy Yule log (exact measurements are in the recipe card below):

Cake Ingredients:

• All-purpose flour (1 cup): The base for the sponge cake.
• Cornstarch (1/3 cup): Helps make the cake light and fluffy.
• Salt (1/2 tsp): To enhance the flavors of the cake.
• Eggs (6 large, separated): The backbone of the sponge cake, with yolks providing richness and whites adding lift.
• Granulated sugar (1 cup, divided): Sweetens both the cake and the cream filling.
• Vanilla extract (1 tsp): For a subtle flavor boost in the cake batter.

White Chocolate Cream Filling:

• Heavy cream (1 cup): Whipped into stiff peaks for a luxurious filling.
• Almond extract (1/2 tsp): For a hint of nutty, aromatic flavor.
• Powdered sugar (2 tbsp): For sweetening the cream without altering its texture.
• White chocolate (8 oz, melted): The star ingredient of the filling—smooth and velvety.
• Toasted hazelnuts (3/4 cup, chopped): Adds crunch and a nutty flavor to balance the sweetness of the chocolate.

For the Decoration (Optional):

• Meringue mushrooms: These can be purchased or homemade, adding a whimsical forest-like touch to your bûche.
• Sugared cranberries: These festive garnishes give the cake a sparkling, wintery look.
• Powdered sugar: For dusting the finished log, creating a snowy effect.

Variations for White Christmas Bûche de Noël

• Change the Nuts: If you’re not a fan of hazelnuts, toasted almonds, pecans, or walnuts would work well in this recipe.
• Swap the Filling: Try using a dark chocolate ganache for a deeper, richer flavor contrast.
• Go for a Fruit Filling: For a fruity twist, add a layer of raspberry or cranberry compote inside the roll.
• Gluten-Free Option: You can make this recipe gluten-free by using a gluten-free all-purpose flour blend.

Step-by-Step Instructions for White Christmas Bûche de Noël

1. Prepare the Cake Pan

Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper. This will prevent the cake from sticking while ensuring it maintains its shape when rolled.

2. Make the Cake Batter

In a medium bowl, whisk together flour, cornstarch, and salt. Set this aside.

Separate your egg yolks and egg whites into two large bowls. Beat the egg whites on medium-high speed until soft peaks form. Gradually add half of the sugar (about 1/2 cup) and continue to beat until stiff peaks form.

In a separate bowl, beat the egg yolks with the remaining 1/2 cup sugar and vanilla extract until the mixture becomes pale and fluffy.

Fold the dry ingredients into the yolk mixture. Once incorporated, gently fold in the beaten egg whites in stages, being careful not to deflate the air in the mixture. The batter should be light and fluffy.

3. Bake the Cake

Pour the batter into the prepared jelly roll pan, smoothing it out with a spatula. Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and springs back when touched.

While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. As soon as the cake is done, invert the pan onto the towel and gently peel off the parchment paper.

Start rolling the cake from one short end while it’s still warm, using the towel to help. Once rolled, let the cake cool completely on a wire rack. This prevents cracking later on.

4. Make the White Chocolate Cream Filling

While the cake cools, begin making the filling. In a medium bowl, beat the heavy cream with powdered sugar and almond extract until stiff peaks form.

In a separate bowl, melt the white chocolate gently using a double boiler or microwave. Allow the chocolate to cool slightly before folding it into the whipped cream mixture. Stir in the toasted hazelnuts for a crunchy texture and nutty flavor.

5. Unroll the Cake and Fill It

Once the cake has cooled completely, carefully unroll it and spread the white chocolate cream filling evenly over the inside, leaving a small border around the edges. Gently roll the cake back up, this time without the towel, ensuring that it forms a tight roll.

6. Decorate the White Christmas Bûche de Noël

Transfer the rolled cake to a serving platter. Using a spatula, spread a thin layer of the remaining white chocolate cream over the outside of the log to give it a “bark” effect.

For a truly festive look, decorate the cake with meringue mushrooms, sugared cranberries, and a light dusting of powdered sugar to create a snowy effect. You can also add edible glitter or gold leaf for an extra touch of elegance.

7. Chill and Serve

Refrigerate the finished cake for at least 2 hours to allow the flavors to meld and the filling to firm up. Before serving, slice the cake at an angle to show off the beautiful swirl inside.

How to Serve White Christmas Bûche de Noël

This White Christmas Bûche de Noël is the perfect centerpiece for your holiday dessert table. Here’s how to serve and enjoy it:

• As a Showstopper Dessert: Serve it as the final course at your Christmas dinner, complete with a hot drink like mulled wine or a classic hot chocolate.
• Gifts: If you’re looking for a sweet gift idea, this bûche de Noël is an impressive homemade treat to wrap up and give to friends and family.
• In Slices: Slice the cake into neat pieces and enjoy it with a cup of coffee or tea. The creamy filling and light sponge make each bite a treat.

Storing White Christmas Bûche de Noël

• Refrigeration: This cake can be stored in the refrigerator for 3-4 days. The cream filling stays fresh, and the cake maintains its texture.
• Freezing: If you want to make the bûche de Noël ahead of time, freeze it after decorating. Wrap it tightly in plastic wrap and foil, and store it for up to 1 month. Let it thaw overnight in the fridge before serving.

Nutrition Information

Nutrient	Amount (per serving)
Calories	300-350 kcal
Carbohydrates	40-45 g
Protein	5 g
Fat	18 g
Fiber	1 g
Sugar	25 g

Conclusion:

The White Christmas Bûche de Noël is a beautiful and delicious dessert that captures the spirit of the holiday season. Whether you’re celebrating with family or entertaining guests, this showstopper will impress everyone at your table. The combination of rich white chocolate, light sponge cake, and crunchy hazelnuts offers a perfect balance of flavors and textures that’s sure to delight. Plus, with optional decorations like meringue mushrooms and sugared cranberries, you can create a truly magical presentation.