A White Chocolate Raspberry Yule Log is a festive holiday dessert that combines the elegance of a rolled sponge cake with the sweet-tart pop of raspberries and the creamy richness of white chocolate. This yule log isn’t just beautiful on the outside with its snowy finish and swirls of red, it also bursts with contrasting flavors and textures in every bite.

With its light and fluffy sponge, luscious white chocolate ganache, and raspberry filling, this dessert is a showstopper for any Christmas gathering. It’s the kind of treat that turns heads on the dessert table and gets people talking. Whether you’re hosting or bringing dessert to someone else’s celebration, this yule log is guaranteed to impress.

Why You’ll Love This White Chocolate Raspberry Yule Log

This dessert is a holiday classic with a fruity twist that brightens up the traditional Yule Log. The tartness of fresh raspberries balances the sweetness of the white chocolate, while the airy sponge gives it a soft, melt-in-your-mouth texture. It’s not just about looks—this is a flavor-packed treat that delivers. Plus, it’s surprisingly easier to make than it looks, making it a perfect go-to recipe for entertaining or holiday baking projects.

What Kind of White Chocolate Should I Use?

Use high-quality white chocolate bars instead of chips. Bars tend to melt smoother and blend more easily into ganache. Avoid baking chips with stabilizers, which can cause clumping. Brands like Ghirardelli, Lindt, or Valrhona are great choices when you want that luxurious, creamy finish that complements the raspberries so well.

Ingredients for the White Chocolate Raspberry Yule Log

A delightful Yule Log starts with good ingredients. Each one plays a role in building flavor and texture, so don’t skip or substitute unless you’re confident in the swap.

Eggs
Granulated sugar
Cake flour
Baking powder
Salt
Vanilla extract
Vegetable oil
Whole milk
Fresh raspberries
White chocolate (high-quality bar)
Heavy cream
Powdered sugar
Butter

The eggs and sugar whip into a light base for the sponge, while the cake flour keeps things tender. Baking powder adds the necessary lift, and vanilla enhances the overall flavor. The filling relies on white chocolate and heavy cream to make a velvety ganache, while fresh raspberries provide brightness and balance.

How To Make the White Chocolate Raspberry Yule Log

Step 1: Prepare the Sponge

Preheat your oven to 350°F and line a jelly roll pan with parchment paper. In a mixing bowl, beat the eggs and sugar until light and fluffy. Sift in the cake flour, baking powder, and salt. Fold gently, then mix in the vanilla, oil, and milk until just combined. Pour into the pan and spread evenly. Bake for about 12-14 minutes or until the cake springs back when touched.

Step 2: Roll While Warm

Once out of the oven, let the cake sit for 1-2 minutes. Then, place a clean kitchen towel dusted with powdered sugar over the top. Invert the cake onto the towel and peel off the parchment. Roll the cake up (with the towel) while warm and let it cool completely. This prevents cracking later.

Step 3: Make the White Chocolate Ganache

Heat the heavy cream in a saucepan until just simmering. Pour over chopped white chocolate in a bowl and let sit for a minute. Stir until smooth. Chill slightly so it thickens enough to spread.

Step 4: Assemble the Filling

Unroll the cooled cake gently. Spread a layer of white chocolate ganache, then add crushed or whole fresh raspberries. Roll it back up tightly without squeezing out the filling.

Step 5: Frost and Decorate

Use the remaining ganache to coat the outside of the roll. You can keep it smooth or use a fork to create bark-like texture. Decorate with powdered sugar, fresh raspberries, or white chocolate curls for a wintery touch.

How to Serve and Store This Yule Log

This Yule Log serves about 10-12 people, depending on slice thickness. It’s best served chilled or at room temperature for a creamier texture. For neat slices, use a sharp knife dipped in hot water and wipe between cuts.

Store any leftovers in an airtight container in the fridge for up to 3 days. If you’ve made it ahead, let it sit at room temperature for about 15-20 minutes before serving for the best consistency.

What to Serve With a White Chocolate Raspberry Yule Log?

A Glass of Champagne or Sparkling Wine

The bubbles help cut through the richness of the ganache and highlight the raspberries.

Hot Mulled Wine

Warm spices complement the sweet, creamy cake and give it even more of a holiday vibe.

Vanilla Bean Ice Cream

A small scoop adds contrast in both temperature and flavor, enhancing the cake’s luxurious texture.

Raspberry Coulis

Drizzle around the plate or over slices to intensify the fruity notes.

Dark Roast Coffee or Espresso

The bitterness of coffee brings balance to the sweetness of white chocolate.

White Hot Chocolate

If you want to double down on the cozy, creamy flavors, a white hot chocolate is an indulgent match.

Sugared Cranberries

Add them to the serving plate for a crunchy, tart garnish that plays beautifully with the cake.

Whipped Cream with Orange Zest

Bright and fluffy, it brings a citrusy note that cuts the sweetness and refreshes the palate.

Want More Dessert Ideas That Impress?

If you loved this festive Yule Log, you’ll enjoy these other holiday-worthy recipes:

• Ooey Gooey Bars for an ultra-sweet indulgence.
• Old Time Oven Peach Cobbler for something warm and homey.
• Cherry-Topped Coconut Macaroons for tropical holiday flair.
• Red Hot Cinnamon Hard Candy if you love a fiery Christmas treat.
• Mini Cinnamon Roll Cheesecakes for bite-sized sweetness.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add raspberry jam or fresh puree? Did you pipe any patterns or keep it rustic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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