The White Chocolate Raspberry Yule Log is a delightful treat that combines creamy white chocolate with the bright tartness of fresh raspberries. It’s a simple dessert that brings a smile to every face, making it perfect for holiday gatherings or cozy family dinners. This log looks fancy but is actually straightforward to prepare, so anyone can enjoy its rich flavors without the fuss.

Why You Will Love This White Chocolate Raspberry Yule Log

You’ll adore this Yule Log for its creamy filling and sweet raspberry sauce. It’s made with everyday ingredients, so you won’t have to hunt for anything special. The straightforward steps make it family-friendly, and it’s more fun to make together. Perfect for celebrations or just a sweet treat after dinner, this dessert is a real winner.

How to Make White Chocolate Raspberry Yule Log

Making this Yule Log is fun and easy! You’ll start by baking a soft sponge cake and then filling it with a luscious blend of white chocolate and mascarpone. With a simple raspberry sauce for a touch of brightness, layering and rolling it all up is the best part. You’ll feel like a pro, even if it’s your first time tackling a rolled cake!

What You Need

For the sponge cake:

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

For the filling:

8 oz white chocolate, chopped
½ cup heavy cream (to melt the white chocolate)
8 oz mascarpone cheese or cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract

For the raspberry sauce:

1 cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tbsp lemon juice
1 tsp cornstarch (optional, to thicken)

For decoration (optional):

whipped cream or white chocolate ganache
fresh raspberries
white chocolate curls or shavings
powdered sugar

Step-by-Step

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper, leaving an overhang for easy removal.
Make the sponge: In a large bowl, beat the egg yolks with sugar until pale and thick. Stir in vanilla, milk, and melted butter. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form, then gently fold them into the yolk mixture. Sift in the flour, baking powder, and salt; fold gently to combine. Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back when touched.
Immediately turn the warm cake out onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper and, using the towel, roll the cake from the short end. Let it cool completely while rolled to set its shape.
Make the raspberry sauce: In a small saucepan, combine the raspberries, sugar, and lemon juice. Simmer for about 5 minutes until the berries break down. If using, stir in the cornstarch mixed with a little cold water and cook until slightly thickened. Strain the sauce through a fine-mesh sieve to remove seeds. Let cool.
Make the filling: Melt the white chocolate with the heavy cream until smooth, then let it cool slightly. In a mixing bowl, beat the mascarpone (or cream cheese) with the powdered sugar and vanilla until creamy, then fold in the melted white chocolate mixture until smooth and fluffy.
Assemble the log: Carefully unroll the cooled cake. Spread the white chocolate filling evenly over the surface. Drizzle or spread the raspberry sauce over the filling. Then roll the cake back up (without the towel) and place seam-side down on a serving platter.
Decoration: Spread whipped cream or white chocolate ganache over the roll. Decorate with fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar for a “snow-dusted” effect.

How to Serve White Chocolate Raspberry Yule Log

Serving this delightful Yule Log is easy! It’s lovely on a holiday dessert table or can shine as the centerpiece of a family dinner. Pair it with hot cocoa or espresso for a cozy treat. Feel free to sprinkle some additional powdered sugar on top for that "fresh snow" look.

How to Store White Chocolate Raspberry Yule Log

To keep your Yule Log fresh, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. If you’d like to freeze leftovers, you can do so for up to a month. Just make sure to thaw it in the fridge before serving. Reheating is not needed; serve it cool for the best taste.

Recipe Tips

Use room temperature eggs for the sponge cake to ensure a fluffy texture.
Don’t overmix the batter once the flour is added; gentle folding keeps it light.
If your raspberry sauce is too tart, add a bit more sugar to balance it.
You can swap mascarpone cheese for cream cheese if that’s what you have on hand.
Dust the finished log with powdered sugar just before serving for a pretty presentation.

Variations & Swaps

For a chocolate twist, use dark chocolate instead of white in the filling.
If you prefer different flavors, try adding a hint of almond extract to the filling.
To make this treat more festive, add some colorful holiday sprinkles on top.

FAQs

Can I make this Yule Log ahead of time?
Yes! You can prepare the sponge cake and filling a day before serving. Just assemble it the day you plan to enjoy it, and refrigerate the rolled cake until ready.

Can I freeze the Yule Log?
Absolutely! Wrap it well in plastic wrap and then foil, and it can be frozen for up to a month. Thaw it in the refrigerator before serving.

What should I do if my cake cracks while rolling?
If it cracks, don’t worry! Just patch it up with a bit of the filling. The toppings will cover it beautifully.

How can I thicken the raspberry sauce?
If you want a thicker sauce, stir in a teaspoon of cornstarch mixed with a bit of cold water while cooking. It helps create a lovely consistency.

What other toppings can I use?
Feel free to get creative! Citrus zest, crushed cookies, or even a drizzle of fruit syrup can make a delicious addition to this festive dessert.