White Chocolate Raspberry Yule Log

Introduction

Indulge in the decadent flavors of a White Chocolate Raspberry Yule Log, where the rich creaminess of white chocolate meets the vibrant tartness of fresh raspberries. This festive dessert is not only a showstopper on your holiday table but also a delightful balance of textures, with a light sponge cake rolled around luscious, velvety filling. You’ll learn how to create a stunning centerpiece dessert that tastes as incredible as it looks, mastering techniques that ensure a perfectly smooth and stable yule log every time. This recipe is ideal for bakers seeking elegance with a touch of holiday magic.

Why You’ll Love This Recipe

The White Chocolate Raspberry Yule Log combines luxurious flavors and a visually stunning presentation, making it perfect for Christmas or holiday celebrations. The sponge cake is light and airy, providing a soft foundation for the creamy white chocolate ganache and fresh raspberry filling. Every bite offers a harmonious balance of sweetness and tartness, while the rolled structure adds a sophisticated swirl effect. This dessert is surprisingly easy to assemble with the right techniques, and the texture contrast between fluffy cake, smooth ganache, and juicy raspberries keeps everyone coming back for more. Whether you’re serving family or impressing guests, this yule log delivers both elegance and indulgence.

Ingredients

For the Sponge Cake:
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour, sifted
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Filling:
- 1 cup fresh raspberries
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 2 tbsp powdered sugar
For the Ganache:
- 6 oz white chocolate, chopped
- 1/2 cup heavy cream
- Fresh raspberries and white chocolate shavings for decoration

Pro Tips

Perfect Sponge Texture: Make sure to whip the eggs and sugar until pale and fluffy; this ensures a light, airy sponge that rolls without cracking.
Roll While Warm: After baking, gently roll the sponge in a clean kitchen towel while still warm to set the shape. This prevents cracking when you fill it.
Ganache Consistency: Warm the cream before pouring over white chocolate to avoid seizing. Stir gently to create a silky, smooth ganache that spreads easily.

Instructions

Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.

Step 2: Make the Sponge Cake
In a large mixing bowl, beat eggs and sugar on high speed for 5–7 minutes until thick and pale. Gently fold in sifted flour, cornstarch, and salt using a spatula, taking care not to deflate the batter. Add vanilla extract and fold lightly.

Step 3: Bake the Cake
Pour batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes until the cake springs back when lightly touched.

Step 4: Roll the Sponge
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake carefully with the towel. Let it cool completely in the rolled shape.

Step 5: Prepare the Filling
In a saucepan, heat heavy cream until simmering. Pour over chopped white chocolate and whisk until smooth. Cool slightly, then fold in powdered sugar and gently mix in fresh raspberries.

Step 6: Assemble the Yule Log
Unroll the cooled sponge and spread the white chocolate raspberry filling evenly. Re-roll the cake without the towel. Place it seam-side down on a serving platter.

Step 7: Make the Ganache and Decorate
Heat cream and pour over chopped white chocolate for the ganache. Stir until smooth and let it cool slightly before pouring over the log. Decorate with fresh raspberries and white chocolate shavings for a festive finish.

Step 8: Chill Before Serving
Refrigerate the White Chocolate Raspberry Yule Log for at least 2 hours to set the filling and ganache. Slice carefully and serve chilled.

Variations

Chocolate Raspberry Yule Log: Replace white chocolate with dark chocolate for a richer flavor.
Vegan Adaptation: Use plant-based cream and vegan white chocolate to accommodate dietary restrictions.
Nutty Twist: Fold finely chopped pistachios into the ganache for added crunch and flavor depth.

Storage/Serving

Store your White Chocolate Raspberry Yule Log in the refrigerator, covered, for up to 3 days. For best flavor, bring to room temperature 15–20 minutes before serving. Slice into 1-inch thick pieces and pair with a dollop of whipped cream or a drizzle of raspberry coulis for an elegant touch. This dessert also pairs beautifully with sparkling wine or coffee for holiday gatherings.

FAQs

Q1: Can I make this yule log a day ahead?
Yes, prepare and assemble it a day in advance. Keep it refrigerated in an airtight container.

Q2: How do I prevent the sponge cake from cracking?
Roll the cake while it’s still warm in a towel. This sets the shape and reduces the risk of cracks.

Q3: Can I use frozen raspberries?
Fresh raspberries are best, but frozen can be used if thawed and drained thoroughly to avoid excess moisture.

Q4: How long does the ganache need to set?
Allow 1–2 hours in the fridge for the ganache to firm up before serving.

Q5: Can I freeze this yule log?
Yes, wrap tightly in plastic wrap and foil. Freeze up to 1 month. Thaw in the fridge overnight before serving.

Conclusion

This White Chocolate Raspberry Yule Log is holiday magic on a plate — creamy, festive, and bursting with flavor. It’s the kind of dessert that dazzles at Christmas parties and makes every celebration feel extra special. Every slice delivers a perfect balance of light sponge, velvety ganache, and fresh raspberry sweetness, leaving a lasting impression on your guests.