White Chocolate Raspberry Yule Log is a stunning holiday dessert that feels both timeless and modern. With its light raspberry-swirled sponge, creamy white chocolate filling, and elegant bark-style coating, it brings festive charm without feeling heavy. While classic Yule logs are traditionally chocolate, this version offers a brighter, fresher twist that many home bakers love.
Historically, the Yule log dates back to European winter celebrations, where it symbolized warmth and abundance. Over time, that tradition transformed into the beloved rolled cake we know today. This white chocolate raspberry version keeps the spirit while updating the flavor profile for modern tastes.
Because the sponge stays soft and flexible, it rolls easily without cracking. Meanwhile, the white chocolate filling adds richness, while raspberries cut through with gentle tartness. As a result, every slice feels balanced and refined. Whether served at Christmas dinner or a winter gathering, this Yule log is designed to impress while remaining surprisingly approachable to make at home.
Recipe Yield: 10–12 servings
INGREDIENTS
Raspberry Sponge Cake
3/4 cup all-purpose flour
1/3 cup raspberry preserves
1/4 cup whole milk
2 Tbsp unsalted butter, melted
3 lg eggs, room temp
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
White Chocolate Cream Filling
6 oz white chocolate, finely chopped
8 oz cream cheese, softened
1 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
White Chocolate Bark Coating
10 oz white chocolate, melted
2 Tbsp coconut oil
Garnish (Optional)
Fresh raspberries
Powdered sugar
White chocolate curls
INSTRUCTIONS
1. Prepare the pan:
Preheat oven to 350°F (175°C). Line a 10×15-in jelly roll pan with parchment, then lightly grease.
2. Whip the eggs:
Meanwhile, beat eggs and sugar on high for 4–5 min until pale, thick, and tripled in volume. Add vanilla.
3. Mix the batter:
Next, whisk flour, baking powder, and salt. Gently fold into eggs. Then fold in milk and melted butter.
4. Bake the sponge:
Pour batter evenly into pan. Bake 12–14 min until springy and lightly golden.
5. Roll while warm:
Immediately invert cake onto parchment. Peel off backing paper. Spread raspberry preserves thinly, then roll from short end. Cool completely.
6. Make white chocolate filling:
Heat cream until steaming. Pour over white chocolate; rest 1 min, then stir smooth. Cool to lukewarm. Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly mix in white chocolate ganache.
7. Fill and re-roll:
Unroll cake gently. Spread filling evenly, then re-roll snugly. Chill 30 min.
8. Shape the log:
Trim ends. Cut a small diagonal piece and attach to side for a classic log look (optional).
9. Coat with white chocolate:
Stir coconut oil into melted white chocolate. Let cool 2–3 min until slightly thickened but still spreadable, then spread evenly over the chilled cake. Use a fork to create bark texture while the coating is still soft.
10. Chill and finish:
Gently press white chocolate shavings or curls over the surface of the log. Refrigerate 20 min until fully set. If preferred, add a few fresh raspberries just before serving as an optional garnish.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Stable Sponge Roll: Rolling the cake while warm prevents cracking later, ensuring a smooth, professional finish.
- Balanced Sweetness: Cooling the white chocolate slightly before mixing avoids grainy filling and keeps flavors silky.
- Clean Slices: Chilling briefly before slicing helps maintain sharp layers and a beautiful presentation.
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