White Chocolate Raspberry Yule Log

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The White Chocolate Raspberry Yule Log is a show-stopping festive dessert that blends elegance with rich, decadent flavor. With its soft, chocolate sponge rolled around a creamy raspberry-studded filling and coated in smooth white chocolate ganache, this dessert is as delightful to look at as it is to eat. Each bite delivers a contrast of textures—moist cake, luscious filling, and a crisp outer shell—all balanced with the tart brightness of fresh raspberries.

Perfect for holiday gatherings, this Yule Log offers a modern twist on the traditional Bûche de Noël. The red raspberries pop against the pale white chocolate, making it a festive centerpiece worthy of your holiday table. It’s ideal for those who love fruit-forward desserts that aren’t overly sweet, and it pairs beautifully with coffee, tea, or a glass of celebratory bubbly.

Why You’ll Love This White Chocolate Raspberry Yule Log

• It’s a visual stunner and makes a perfect holiday centerpiece.
• The combination of raspberry and white chocolate is both festive and sophisticated.
• It’s make-ahead friendly and tastes even better the next day.
• Offers a refreshing twist compared to heavier, traditional desserts.
• Great for those who prefer a balance of tart and sweet in their treats.

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Preparation Phase & Tools to Use

To ensure a smooth baking process, it’s essential to have the right tools ready before you begin. You’ll need a jelly roll pan (10×15-inch) to bake the thin sponge cake evenly. A stand mixer or hand mixer is vital for achieving the light, fluffy sponge and whipped filling. Have a silicone spatula and offset spatula on hand for gentle folding and spreading.

A clean kitchen towel dusted with powdered sugar will help roll the warm cake without sticking, while parchment paper ensures easy removal from the pan. A cooling rack speeds up the cooling process, and plastic wrap helps shape and chill the log before final decorating. Lastly, a grater or zester is useful for lemon zest garnish, and piping bags (optional) can add a polished touch when decorating.

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Preparation Tips

Make sure your eggs are at room temperature to help them whip up with maximum volume for the sponge. Don’t overbake the cake—it should be just set to remain flexible for rolling. Roll the sponge while it’s still warm to prevent cracking, then let it cool completely before filling. When folding raspberries into the filling, do so gently to avoid breaking them apart and turning the cream pink. Finally, chilling the rolled log before adding the ganache makes it easier to frost cleanly and gives the dessert time to set beautifully.

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Ingredients for this White Chocolate Raspberry Yule Log

For the Chocolate Sponge Cake:

• 4 large eggs, room temperature
• 1/2 cup (100g) granulated sugar
• 1/3 cup (40g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Powdered sugar (for dusting towel)

For the Raspberry Cream Filling:

• 1 cup (240ml) heavy whipping cream, cold
• 8 oz (225g) mascarpone cheese, softened
• 1/2 cup (60g) powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh raspberries (or thawed and drained frozen raspberries)

For the White Chocolate Ganache Topping:

• 10 oz (285g) white chocolate, finely chopped
• 1/2 cup (120ml) heavy cream

Optional Garnishes:

• Extra raspberries
• Lemon zest
• Powdered sugar (for dusting)
• White chocolate curls

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Step 1: Make the Chocolate Sponge

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a large mixing bowl, beat the eggs and sugar with an electric mixer for 5–6 minutes, or until thick, pale, and tripled in volume. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches using a spatula. Add vanilla extract and fold just until incorporated.

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Step 2: Bake the Sponge

Pour the batter into the prepared pan, spreading it evenly to the edges. Tap the pan gently to remove air bubbles. Bake for 10–12 minutes or until the cake springs back when touched and a toothpick inserted comes out clean. Do not overbake—the cake should remain soft and pliable.

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Step 3: Roll the Cake

Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. While the cake is still hot, turn it out onto the towel and peel off the parchment paper. Starting from the short side, roll the cake up with the towel inside and let it cool completely on a wire rack.

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Step 4: Prepare the Raspberry Filling

In a mixing bowl, beat the cold heavy cream, mascarpone, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the raspberries, keeping them whole if possible to preserve texture and flavor.

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Step 5: Fill and Roll the Cake

Carefully unroll the cooled sponge cake. Spread the raspberry cream evenly over the surface, leaving a half-inch border all around. Re-roll the cake (without the towel) tightly but gently, and wrap it in plastic wrap. Refrigerate for at least 1 hour to set.

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Step 6: Make the White Chocolate Ganache

Heat the heavy cream in a saucepan until just simmering. Remove from heat and pour over the chopped white chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth. Let it cool until it thickens to a spreadable consistency.

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Step 7: Frost and Decorate

Unwrap the chilled cake and place it on a serving platter. Spread the ganache evenly over the top and sides using an offset spatula. Use a fork or decorating comb to create bark-like texture if desired. Garnish with raspberries, lemon zest, white chocolate curls, and a dusting of powdered sugar.

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Notes

This dessert is as much about technique as it is about flavor. The sponge must be airy yet flexible enough to roll without cracking. The filling is rich but balanced by the tartness of raspberries. You can prepare the sponge a day in advance and wrap it tightly in plastic to save time. The ganache can also be made ahead and gently warmed if it becomes too firm.

To enhance the flavor profile, consider brushing the sponge with a light raspberry syrup or Chambord before adding the filling. Also, if using frozen raspberries, make sure they’re fully thawed and drained to avoid excess moisture that could break the filling.

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Watch Out for These Mistakes While Cooking

• Overmixing the sponge batter: This can deflate the eggs and make the cake dense.
• Skipping the towel roll step: Rolling the cake while warm is crucial for maintaining its shape.
• Using warm filling: The filling must be cold and stiff enough to hold the roll structure.
• Applying ganache too hot: If it’s too warm, it will melt the filling and ruin the presentation.
• Not chilling the log before decorating: This step ensures clean cuts and prevents sliding.

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Storage Instructions

The Yule Log can be stored in the refrigerator for up to 3 days. Keep it covered with plastic wrap or in an airtight container to prevent it from drying out or absorbing fridge odors. For best results, let it sit at room temperature for 15–20 minutes before serving. If you want to freeze it, do so before adding the ganache—wrap the filled roll in plastic and foil, and freeze for up to 1 month. Thaw overnight in the fridge, then frost fresh before serving.

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Estimated Nutrition

Per slice (based on 10 slices)

• Calories: 370
• Total Fat: 24g
• Saturated Fat: 14g
• Trans Fat: 0g
• Cholesterol: 110mg
• Sodium: 105mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 5g

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Frequently Asked Questions

What if my sponge cracks while rolling?

You can hide minor cracks with the ganache. For large breaks, press it back together, chill, and frost—it’ll still taste amazing.

Can I use whipped cream instead of mascarpone in the filling?

Yes, but mascarpone helps stabilize the filling. If using just whipped cream, add a bit of gelatin or cream cheese for structure.

How can I make this ahead of time?

You can make the sponge and filling a day in advance. Assemble the roll, wrap it well, and chill overnight. Frost with ganache the next day.

Can I use store-bought cake mix for the sponge?

It’s possible, but you’ll need to ensure it’s spread thin and bakes evenly. Homemade sponge yields better texture and flexibility.

What other fruits can I use?

Strawberries, blueberries, or even chopped cherries work well. Just avoid overly juicy fruits.

Can I skip the white chocolate ganache?

Yes, you can dust with powdered sugar or top with a whipped cream layer if you prefer something lighter.

How do I get that bark-like texture on the ganache?

Use a fork or cake comb to create lines while the ganache is still soft. Chill to set the texture in place.

Is this Yule Log gluten-free?

Not as written, but you can use a gluten-free flour blend in the sponge for a GF version.

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Conclusion

The White Chocolate Raspberry Yule Log is more than just a dessert—it’s a festive experience wrapped in elegance and flavor. With its beautiful swirl, creamy filling, and snowy white exterior, it brings seasonal charm to your table and leaves a lasting impression. Whether you’re hosting a holiday dinner or looking for a wintertime baking project, this Yule Log delivers on every level: taste, texture, and eye-catching appeal.

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