White Chocolate Raspberry Yule Log Recipe

This white chocolate raspberry yule log is one of my favorite showstopping desserts to serve during the holidays. It’s light, elegant, and beautifully festive. The soft sponge is filled with a tangy raspberry cream, rolled into a perfect swirl, and finished with a rich, smooth white chocolate ganache. It’s just the right mix of sweet, tart, and creamy—and it always steals the spotlight on the dessert table.

Why You’ll Love This Recipe

I love this recipe because it feels fancy but isn’t hard to make. The raspberry filling cuts through the sweetness of the white chocolate, giving it a balanced flavor that’s not too heavy. It’s perfect for celebrating, and I always feel proud bringing it to the table. Plus, the light sponge and creamy filling mean I can enjoy a generous slice without feeling overindulged.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge cake:

• Eggs

• Granulated sugar

• Vanilla extract

• All-purpose flour

• Cornstarch

• Baking powder

• Salt

For the raspberry filling:

• Heavy cream

• Powdered sugar

• Vanilla extract

• Fresh or frozen raspberries

• Lemon juice

For the white chocolate ganache:

• White chocolate (chopped or chips)

• Heavy cream

• Butter (optional, for added gloss)

Optional for decorating:

• Powdered sugar

• Fresh raspberries

• White chocolate shavings or curls

Directions

1. I preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

2. I beat the eggs and sugar together until thick and pale, then fold in vanilla.

3. I sift in the flour, cornstarch, baking powder, and salt, and gently fold everything together.

4. I pour the batter into the prepared pan, spread it evenly, and bake for about 10–12 minutes until springy.

5. I turn the cake out onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll it up gently while still warm. I let it cool completely like this to hold the shape.

6. For the filling, I whip the cream with powdered sugar and vanilla until soft peaks form. I mash the raspberries with a bit of lemon juice, then fold them gently into the whipped cream.

7. I carefully unroll the cooled sponge, spread the raspberry cream over the surface, and re-roll it tightly.

8. For the ganache, I heat the cream until hot (not boiling), pour it over the white chocolate, and stir until smooth. I let it cool slightly, then spread it over the log.

9. I chill the cake to set, then decorate with powdered sugar, raspberries, and white chocolate curls before serving.

Servings and timing

This recipe makes 8–10 slices.
Prep time: 30 minutes
Bake time: 10–12 minutes
Cooling and decorating time: 1 hour
Total time: About 1 hour 45 minutes

Variations

• I sometimes add a thin layer of raspberry jam under the cream for a more intense berry flavor.

• A touch of almond extract in the sponge gives it a subtle nutty note.

• I’ve used freeze-dried raspberries for added crunch on top.

• For a less sweet ganache, I mix in some cream cheese or mascarpone.

storage/reheating

I store the yule log in the fridge for up to 3 days. I cover it loosely with plastic wrap to keep it from drying out. It tastes best slightly chilled or at room temperature. I don’t recommend reheating—this dessert is meant to stay cool and creamy.

FAQs

Can I make this ahead of time?

Yes, and I often do. I make the entire yule log a day ahead and let it chill overnight. The flavors develop beautifully.

Can I use frozen raspberries?

Yes, I thaw and drain them well before folding them into the whipped cream to avoid excess moisture.

How do I keep the sponge from cracking?

I roll it while it’s still warm and let it cool rolled up. This helps prevent cracks and makes rerolling with the filling easier.

Can I freeze the yule log?

Yes, but I freeze it before adding the ganache. I wrap it tightly, freeze, then thaw in the fridge and decorate before serving.

What white chocolate is best for ganache?

I use high-quality baking white chocolate or chips with cocoa butter—not candy melts—for the smoothest result.

Conclusion

This white chocolate raspberry yule log is one of those desserts that feels as good to make as it does to eat. It’s elegant, festive, and packed with flavor. I love serving it during the holidays—it always draws compliments and feels like a celebration all on its own.

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