Introduction

The White Chocolate Raspberry Yule Log is a festive dessert that combines a light sponge cake with a rich white chocolate filling and tangy raspberry sauce. Its elegant swirl and delicate flavors make it perfect for holiday celebrations or any special occasion.

A rolled cake with three visible layers sits on a white plate with ornate edges on a white marbled surface. The outer layer is covered in white chocolate shavings, giving it a textured cream color. Inside, a thin light brown cake layer wraps around a thick creamy white layer, which spirals around a center of dark red raspberry filling mixed with whole raspberries. Fresh red raspberries dusted with powdered sugar decorate the top in a row, while more raspberries and small white dollops of cream surround the base. The whole image has a soft warm light with a slightly blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, separated
½ cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
¼ cup whole milk
2 tbsp melted butter
8 oz white chocolate, chopped
½ cup heavy cream (for melting white chocolate)
8 oz mascarpone cheese or cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup fresh or frozen raspberries
2 tbsp granulated sugar (for raspberry sauce)
1 tbsp lemon juice
1 tsp cornstarch (optional, to thicken raspberry sauce)
Whipped cream or white chocolate ganache (optional, for decoration)
Fresh raspberries (optional, for decoration)
White chocolate curls or shavings (optional, for decoration)
Powdered sugar (optional, for dusting)

Instructions

Step 1: Preheat your oven to 350 °F (175 °C). Line a 10 × 15-inch jelly-roll pan with parchment paper, leaving some overhang for easy removal later.
Step 2: Make the sponge cake. In a large bowl, beat the egg yolks with granulated sugar until the mixture is pale and thick. Stir in vanilla extract, milk, and melted butter.
Step 3: In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the yolk mixture.
Step 4: Sift together the flour, baking powder, and salt. Fold these dry ingredients gently into the batter until well combined.
Step 5: Spread the batter evenly in the prepared pan. Bake for 10–12 minutes or until the cake springs back when lightly touched.
Step 6: While still warm, turn the cake out onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper, then roll the cake up from the short end inside the towel. Let it cool completely, rolled up to set its shape.
Step 7: Prepare the raspberry sauce. Combine raspberries, granulated sugar, and lemon juice in a small saucepan. Simmer for about 5 minutes until the berries break down.
Step 8: If desired, mix the cornstarch with a little cold water and stir into the sauce. Cook until it thickens slightly. Strain the sauce through a fine-mesh sieve to remove seeds and let it cool.
Step 9: Make the filling. Melt white chocolate with heavy cream until smooth, then allow to cool slightly.
Step 10: Beat the mascarpone or cream cheese with powdered sugar and vanilla extract until creamy. Fold in the melted white chocolate mixture until smooth and fluffy.
Step 11: Carefully unroll the cooled cake. Spread the white chocolate filling evenly over the surface, then drizzle or spread the raspberry sauce on top.
Step 12: Roll the cake back up without the towel and place it seam-side down on a serving platter.
Step 13: Decorate the log by spreading whipped cream or white chocolate ganache over it. Add fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar to create a snow-dusted effect.

Tips & Variations

Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
For a richer flavor, substitute mascarpone with cream cheese or a mixture of both.
If fresh raspberries are unavailable, frozen ones work well—just thaw before cooking.
Hold some raspberry sauce to serve on the side for extra tartness.
Decorate with mint leaves for a pop of green and freshness.

Storage

Store the yule log covered in the refrigerator for up to 3 days. To keep it fresh, wrap it loosely with plastic wrap or place it in an airtight container. Let the log come to room temperature for about 20 minutes before serving for the best texture and flavor.

How to Serve

A white rolled cake is shown on a white plate, with three layers visible inside: a thin dark brown cake layer spiraled and filled with thick white cream, mixed with bright red raspberry pieces. The outside is covered with more white cream, decorated with thick wavy strips of white chocolate. The cake is topped with fresh red raspberries dusted with white powdered sugar, with some raspberries scattered around the plate. A silver fork lies on the plate next to the cake, with touches of powdered sugar and cream. The surface beneath the plate features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake in advance?

Yes, you can bake the sponge cake a day ahead. Keep it wrapped in plastic wrap to retain moisture before assembling the log.

Can I substitute white chocolate with other types of chocolate?

Absolutely. Milk or dark chocolate can be used in the filling for a different flavor, but keep in mind it will change the overall taste profile.