Name: White Chocolate Raspberry Yule Log
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Holiday / Festive
Ingredients: 6 large eggs; 3/4 cup granulated sugar; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup fresh or thawed raspberries; 1/2 cup dark chocolate, chopped; 1/2 cup heavy cream; 1 cup white chocolate, melted and cooled; 3/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar

Have you ever wished your holiday dessert could be as stunning as it is delicious? This White Chocolate Raspberry Yule Log brings both elegance and flavor to your festive table. A soft sponge swirled with tangy raspberries and rich ganache, all wrapped in silky white chocolate buttercream – it’s a treat that tastes as magical as it looks.

Perfect for winter gatherings, this yule log offers a refreshing balance of sweetness and berry tartness. Each bite delivers the delicate creaminess of white chocolate paired with bright bursts of raspberry. Whether you’re impressing guests or indulging your own sweet tooth, this log-style dessert never fails to charm.

Preparation Phase & Tools to Use

Before diving into baking, gathering the right tools makes all the difference. For the White Chocolate Raspberry Yule Log, a jelly roll pan is essential. Its shallow sides allow the sponge cake to bake evenly and be easily rolled.

You’ll also need parchment paper to prevent sticking, a stand or hand mixer to beat eggs to the proper volume, and an offset spatula for spreading fillings and frosting smoothly. A clean kitchen towel is key for rolling the warm cake without cracking. Lastly, a cooling rack will help your cake set evenly without moisture build-up underneath.

Investing a few minutes to set up your tools properly ensures a smoother, more enjoyable baking process.

Ingredients for the White Chocolate Raspberry Yule Log

Eggs – They provide structure and fluff to the sponge, helping it stay light yet pliable for rolling.

Granulated Sugar – Sweetens the cake and stabilizes the whipped eggs during beating.

All-purpose Flour – The base of the sponge; sifted for a smooth texture.

Baking Powder – Adds a bit of lift to the cake, ensuring it bakes evenly.

Salt – Enhances flavor and balances the sweetness.

Vanilla Extract – Adds depth to the sponge’s flavor profile.

Raspberries – Fresh or frozen, they bring tartness and a pop of color to the filling.

Dark Chocolate – Melted and used in the filling to create contrast with the white chocolate.

Heavy Cream – Used to make ganache and add creaminess.

White Chocolate – The star of the buttercream; melted and whipped for a silky finish.

Butter – Unsalted and softened, it forms the creamy base of the frosting.

Powdered Sugar – Adds sweetness and structure to the buttercream.

How To Make the White Chocolate Raspberry Yule Log

Step 1: Whip the Eggs and Sugar

Preheat your oven to 350°F (175°C). In a large mixing bowl, beat eggs and sugar until thick and pale, about 5-7 minutes. This step is essential for creating a fluffy sponge.

Step 2: Fold in Dry Ingredients

Sift flour, baking powder, and salt together, then gently fold into the egg mixture. Add vanilla extract and mix until just combined.

Step 3: Bake the Sponge

Line your jelly roll pan with parchment paper. Pour the batter evenly and smooth it out with an offset spatula. Bake for 10-12 minutes, until the cake springs back when touched.

Step 4: Roll the Cake

Immediately after baking, invert the hot sponge onto a clean towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel from the short end. Let it cool completely rolled.

Step 5: Make the Ganache and Fill

Heat heavy cream and pour it over chopped dark chocolate. Stir until smooth. Unroll the cake, spread the ganache, scatter raspberries, and roll it back up.

Step 6: Prepare White Chocolate Buttercream

Beat butter until fluffy, then add melted white chocolate and powdered sugar gradually. Beat until creamy and spreadable.

Step 7: Frost and Decorate

Cover the log with white chocolate buttercream, using an offset spatula to create bark-like lines. Top with extra raspberries and a dusting of powdered sugar for a snowy effect.

How to Serve and Store the White Chocolate Raspberry Yule Log

This yule log is best served slightly chilled to keep the buttercream firm but smooth. Slice with a warm knife for clean, beautiful swirls.

To store, cover loosely with plastic wrap or place in an airtight container and refrigerate for up to 4 days. Bring it to room temperature for 15-20 minutes before serving for the best texture and flavor. If you’d like to make it ahead, you can freeze the assembled log (without fresh raspberries on top) for up to 1 month. Thaw overnight in the fridge and decorate just before serving.

Frequently Asked Questions

Can I use frozen raspberries?

Yes! Just be sure to thaw and drain them well before using to prevent excess moisture from seeping into the sponge.

What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet that measures approximately 10×15 inches. Just ensure the batter is spread evenly to avoid undercooked or overly thin spots.

How do I prevent the sponge from cracking?

Roll the cake while it’s still warm using a towel. This helps the sponge “learn” its shape and prevents it from cracking later.

Can I swap the white chocolate buttercream with whipped cream?

While whipped cream offers a lighter texture, it won’t hold up as well for longer storage or intricate frosting designs. White chocolate buttercream is more stable and rich.

Is this suitable for gluten-free baking?

You can try substituting with a gluten-free all-purpose blend. Just ensure it’s a 1:1 replacement with similar binding properties.

Can I make the components in advance?

Absolutely! The sponge, ganache, and buttercream can all be made a day ahead and stored separately in the fridge. Assemble just before serving for best results.

Want More Holiday Dessert Ideas?

Looking for more festive inspiration? You might love the Raspberry Crescent Rolls for a quick fruit-forward breakfast option, or try Cheesecake Deviled Strawberries for a no-bake crowd-pleaser.

If you’re leaning toward something more indulgent, the Chocolate Peanut Butter Dream Bars are a rich and easy bar dessert. For an elegant twist, the Almond Wedding Cake Cupcakes with Raspberry Filling offer familiar raspberry notes in a different form.

And if you’re all about stunning holiday presentation, don’t miss the Elegant Lemon Marbled Cheesecake Bars for a balance of tart and creamy.

For more sweet creations, visit my Pinterest board at LadyPlate on Pinterest and explore new ideas daily!