White Chocolate Raspberry Yule Log Recipe

If you’re dreaming of a dessert that’s as stunning as it is scrumptious, the White Chocolate Raspberry Yule Log is exactly what you need. This festive masterpiece combines a light, fluffy sponge cake with luscious white chocolate and creamy mascarpone filling, all brightened up by a vibrant raspberry sauce that adds the perfect balance of tartness. The visual appeal is just as delightful — a rolled cake elegantly adorned with fresh raspberries and delicate white chocolate shavings, making it a centerpiece that will wow your family and friends during the holiday season or any special celebration.

Ingredients You’ll Need

Gathering the right ingredients is the first exciting step toward creating this enchanting White Chocolate Raspberry Yule Log. Each component plays a special role from lending the cake its airy texture to adding creamy sweetness and tangy freshness that perfectly complement the white chocolate.

• 4 large eggs, separated: Essential for a light and airy sponge when beaten properly.
• ½ cup granulated sugar: Sweetens and helps create a tender cake crumb.
• 1 cup all-purpose flour: Provides structure without heaviness.
• 1 tsp baking powder: Gives the cake a gentle lift for fluffiness.
• ¼ tsp salt: Enhances overall flavor and balances sweetness.
• 1 tsp vanilla extract: Infuses warmth and depth to the cake and filling.
• ¼ cup whole milk: Keeps the batter moist and tender.
• 2 tbsp melted butter: Adds richness and a silky texture.
• 8 oz white chocolate, chopped: The star ingredient for a creamy, indulgent filling.
• ½ cup heavy cream (for melting white chocolate): Creates a smooth, luscious ganache base.
• 8 oz mascarpone or cream cheese, softened: Brings a tangy creaminess that balances the sweetness.
• ½ cup powdered sugar: Sweetens the filling evenly and adds smoothness.
• 1 tsp vanilla extract: Enhances the flavor of the filling.
• 1 cup fresh or frozen raspberries: For a bright, fresh fruit sauce that cuts through the richness.
• 2 tbsp granulated sugar: Sweetens the raspberry sauce.
• 1 tbsp lemon juice: Adds brightness and helps highlight the raspberry flavor.
• 1 tsp cornstarch (optional): Thickens the raspberry sauce for easy spreading.
• Optional decorations: Whipped cream or white chocolate ganache, fresh raspberries, white chocolate curls, and powdered sugar for a festive finish.

How to Make White Chocolate Raspberry Yule Log

Step 1: Prepare the Sponge Cake

Start by preheating your oven to 350 °F (175 °C) and lining a jelly-roll pan with parchment paper, allowing a little overhang for easy cake removal. This paper acts like a magic carpet, making sure your delicate sponge won’t stick. When you beat the egg yolks with sugar until they are pale and thick, you’re creating a base full of lightness and structure. Gently folding in whipped egg whites gives the sponge its airy, cloud-like texture. Don’t rush the folding process — this is the secret to a bounce-back sponge perfect for rolling without cracking.

Step 2: Bake and Roll the Cake

Once your batter is smoothly folded and poured into the pan, bake it for about 10-12 minutes until the cake springs back when you touch it lightly. The moment it comes out of the oven, you’ll flip it onto a powdered sugar-dusted kitchen towel. Peeling off the parchment right away prevents sticking, and rolling it up while warm sets the cake into its classic Yule Log shape. Trust me, this step makes rolling with the filling later so much easier.

Step 3: Create the Raspberry Sauce

While the cake cools, simmer raspberries with sugar and lemon juice on low heat until the fruit starts breaking down into a vibrant sauce. If you want a thicker sauce that won’t run all over your filling, stirring in a little cornstarch mixed with water will do the trick beautifully. Strain the sauce to remove pesky seeds and let it cool — this bright raspberry layer brings a refreshing punch to the richness of white chocolate.

Step 4: Make the White Chocolate Filling

Slowly melt white chocolate with heavy cream until luxuriously smooth, then let it cool just enough so it doesn’t curdle the mascarpone but remains pourable. Whip mascarpone or cream cheese with powdered sugar and vanilla until silky, then fold in your white chocolate ganache. This luscious filling is the creamy heart of your White Chocolate Raspberry Yule Log and one bite will have you hooked.

Step 5: Assemble the Yule Log

Carefully unroll the cooled sponge cake. Spread your dreamy white chocolate filling evenly over the surface, then dollop or drizzle the tangy raspberry sauce on top. Gently roll the cake back up without the towel and place it seam-side down on your serving platter — this keeps your beautiful creation intact and ready for decorating.

Step 6: Decorate Your White Chocolate Raspberry Yule Log

Finish your masterpiece by covering it with whipped cream or a glossy white chocolate ganache for extra decadence. Add fresh raspberries and sprinkle white chocolate curls or shavings over the top. A light dusting of powdered sugar mimics a fresh layer of snow, perfect for the holiday table or any occasion that calls for a show-stopping dessert.

How to Serve White Chocolate Raspberry Yule Log

Garnishes

The right garnishes add beauty and a touch of flavor that elevates the entire experience. Fresh raspberries provide juicy bursts of brightness, while white chocolate curls add a delicate crunch and sweetness. A simple dusting of powdered sugar paints a snowy finish that makes each slice look like a winter wonderland.

Side Dishes

Pair the White Chocolate Raspberry Yule Log with something light and refreshing to balance its richness. A crisp, slightly tart berry salad or a few scoops of lemon sorbet can cleanse the palate between bites. For those who love pairing desserts with beverages, a glass of sparkling wine or a cup of fresh, bright coffee will harmonize perfectly.

Creative Ways to Present

Elevate your serving style by slicing the Yule Log into thick, elegant pieces and layering each on rustic wooden boards or bright white platters to highlight its colors. Arrange extra raspberries and fresh mint leaves around it to create a festive atmosphere. You could also pipe additional whipped cream rosettes around the plate for a fancy touch that impresses guests and brings smiles all around.

Make Ahead and Storage

Storing Leftovers

Leftover White Chocolate Raspberry Yule Log can be stored in an airtight container in the refrigerator for up to three days. Keeping it chill preserves the creamy texture of the filling and keeps the raspberry sauce from becoming overly runny. Just make sure to bring it to room temperature briefly before serving for the best flavor and mouthfeel.

Freezing

If you want to prepare in advance or save extra portions, this Yule Log freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. Keep it frozen for up to one month. When ready to enjoy, thaw it overnight in the fridge to retain its perfect texture and flavor.

Reheating

There’s no need to reheat your White Chocolate Raspberry Yule Log since it’s best served chilled or at room temperature. If you prefer it slightly softer, simply leave it out for 20-30 minutes. This step allows the filling to soften without compromising the cake’s delicate crumb or presentation.

FAQs

Can I substitute cream cheese for mascarpone in the filling?

Absolutely! Cream cheese works wonderfully as a substitute for mascarpone, offering a slightly tangier flavor but similar creamy texture that complements the white chocolate beautifully.

Is it possible to use frozen raspberries for the sauce?

Yes, frozen raspberries are a fantastic option when fresh ones are out of season. Just thaw and drain them slightly before cooking to keep your sauce from getting too watery.

How do I prevent the sponge from cracking when rolling?

Rolling the cake while it’s still warm and using a lightly powdered sugar–dusted towel helps the sponge bend gently without cracking. Also, handle it delicately and avoid overbaking to maintain flexibility.

Can I make the cake and filling a day ahead?

Yes! Baking the sponge and preparing the filling a day in advance makes assembly easier and allows flavors to meld. Store them separately in airtight containers until ready to assemble.

What are some alternatives to white chocolate if I want a different flavor?

You can swap white chocolate with milk or dark chocolate for a richer, more robust taste. Just adjust the sugar in the filling accordingly to balance sweetness.

Final Thoughts

This White Chocolate Raspberry Yule Log is truly a celebration on a plate. Its delicate sponge, silky white chocolate filling, and vibrant raspberry sauce come together for a dessert that’s both elegant and inviting. Give it a try, and you’ll find yourself reaching for seconds — maybe even thirds. Trust me, once you master this recipe, it’ll be a cherished go-to whenever you want to impress with heartfelt sweetness and style.

Print