White Chocolate Raspberry Yule Log

This festive White Chocolate Raspberry Yule Log is the kind of showstopping holiday dessert that guests talk about long after the last slice is gone. Tender sponge cake wraps around a dreamy white chocolate mascarpone filling and bright raspberry sauce making every bite rich yet refreshing. Light but decadent and easy to make ahead it is always the centerpiece of my December table.

I created this version for my family’s Christmas Eve gatherings and now even the non dessert lovers ask for a second helping. The striking swirl and snowy top make it my annual holiday pride and joy.

Ingredients

• Eggs: help the sponge cake rise and create its springy texture look for fresh large eggs for the best lift
• Granulated sugar: sweetens both the sponge and the raspberry sauce choose fine pure cane sugar if possible for a delicate crumb
• All purpose flour: gives structure to the cake measure with care and sift if clumpy
• Baking powder: helps the sponge stay light and airy always check it is fresh for proper rise
• Salt: brings all the sweet flavors into balance use a clean dry measuring spoon
• Vanilla extract: rounds out the cake and filling with cozy aroma pick a real vanilla extract for the truest flavor
• Whole milk and melted butter: make the cake tender and moist room temperature is best for even mixing
• White chocolate: forms the base of the creamy filling buy a good quality bar and chop it for the silkiest melt
• Heavy cream: is essential for melting white chocolate to a smooth dreamy texture
• Mascarpone cheese: makes the filling extra rich and smooth or use cream cheese for a tangy twist seek out mascarpone in the cheese aisle and let it soften before use
• Powdered sugar: sweetens the filling and helps it hold its light structure sift to avoid lumps
• Raspberries: offer the bright fruity swirl frozen berries work just as well as fresh here
• Lemon juice: sharpens the berry flavor squeeze it fresh for pure taste
• Cornstarch: is optional for thickening the sauce but makes for an easier swirl that stays put

Instructions

Prepare the Pan and Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit. Line a ten by fifteen inch jelly roll pan with parchment paper allowing a bit of extra to hang over the edges for easy cake removal.

Make the Sponge Batter:

In a large bowl beat the egg yolks with the granulated sugar until the mixture is very pale and thick. Add the vanilla extract whole milk and melted butter and stir until combined.

Whip and Fold Egg Whites:

In a separate clean bowl whip the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the yolk mixture using a spatula to keep the batter airy.

Incorporate Dry Ingredients:

Sift the all purpose flour and baking powder into the bowl and add a bit of salt. With a light hand fold these dry ingredients in until just combined. Do not over mix as this can deflate the batter.

Bake the Sponge:

Pour the batter onto the lined pan and spread it evenly to the edges. Bake for ten to twelve minutes. The cake is done when it springs back lightly to the touch and is just golden.

Roll the Warm Cake:

While the cake is still hot turn it out onto a clean kitchen towel that has been lightly dusted with powdered sugar. Peel away the parchment. Using the towel roll the cake up from the short end and let it cool completely while rolled up.

Prepare the Raspberry Sauce:

In a small saucepan combine the raspberries sugar and lemon juice. Cook over medium heat for about five minutes until the berries break down and the sauce is vibrant. For a thicker sauce stir in a little cornstarch dissolved in cold water and cook for one minute more. Strain through a fine mesh sieve to remove seeds and let it cool.

Make the White Chocolate Filling:

Gently melt the chopped white chocolate with the heavy cream stirring until silky smooth. Allow to cool slightly. In a mixing bowl beat the mascarpone or cream cheese with the powdered sugar and vanilla until light and creamy then fold in the cooled white chocolate mixture until the filling is fluffy and smooth.

Assemble the Yule Log:

Carefully unroll the cooled cake. Spread the white chocolate filling all over the inside surface going right to the edges. Spoon or drizzle the raspberry sauce evenly across the filling. Re roll the cake tightly but gently and place seam side down on a serving platter.

Decorate Your Yule Log:

Coat the outside with whipped cream or white chocolate ganache using a spatula to create a snowy bark effect if you like. Add fresh raspberries white chocolate curls or shavings and dust with powdered sugar for a magical finish.

The mascarpone cheese makes this yule log incredibly rich but still light on the palate. My youngest daughter always sneaks extra white chocolate shavings while we decorate together making this her favorite baking memory each year.

Storage Tips

Store your assembled yule log covered in the refrigerator where it stays moist for several days. If making ahead wait to decorate until just before serving. Any leftover slices can be wrapped tightly and frozen for up to one month. Thaw overnight in the fridge for best results.

Ingredient Substitutions

Swap mascarpone for full fat cream cheese if needed. You can use frozen raspberries for the sauce with no need to thaw just cook a minute or two longer. Try chocolate sponge cake and dark chocolate filling for an even more decadent twist. Gluten free all purpose flour works well in place of regular flour in equal measure for allergy friendly baking.

Serving Suggestions

Slice with a sharp serrated knife for the cleanest look wiping the blade between cuts. Add fresh berries and a dusting of powdered sugar for extra flair. This yule log pairs beautifully with black tea prosecco or a creamy holiday coffee.

Cultural and Historical Context

The yule log or Bûche de Noël is a traditional French dessert served during the winter holidays. Its log shape echoes ancient European customs of burning a yule log for luck throughout the season. Over generations it evolved into today’s sponge roll cake decorated to look like a snowy log.

Seasonal Adaptations

Warm weather Use strawberries or blueberries for the swirl. Spring Add lemon zest to the filling and cake batter. Winter Garnish with sugared cranberries for a sparkling touch.

Success Stories

This dessert was the star of my first Christmas hosting my in laws. Even though I was nervous one bite and everyone was talking about the bright raspberry spiral. The next morning slices disappeared with coffee and it became an instant tradition.

Freezer Meal Conversion

Prepare the sponge and filling as directed then freeze the bare rolled log tightly wrapped in plastic. Thaw in the fridge and add decorations before serving for an effortless but impressive treat. Freeze sauce separately and add after thawing for freshest flavor.

This eye catching yule log always draws a crowd and brings holiday cheer. Make it once and you will have a new tradition for years to come.

Common Recipe Questions

→ What makes the sponge cake so light?

Separating eggs and whipping the whites increases volume and tenderness, resulting in a light, airy sponge.

→ How do I prevent the sponge from cracking when rolling?

Roll the cake while it's still warm using a towel dusted with powdered sugar, letting it cool in that shape to avoid cracks.

→ Can I substitute mascarpone with another cheese?

Yes, cream cheese is a good alternative, lending the filling a smooth, rich texture and mild tang.

→ Is it possible to use frozen raspberries for the sauce?

Frozen raspberries work well—just simmer with sugar and lemon juice, then strain to remove seeds.

→ How should I decorate for a festive look?

Top with whipped cream or ganache, add fresh raspberries and white chocolate shavings, then dust with powdered sugar.

→ Can I make the yule log ahead of time?

Yes, prepare the log a day in advance and refrigerate. Decorate just before serving for best appearance.