White Chocolate Raspberry Yule Log

If you’re looking for a holiday dessert that looks like you spent all day in the kitchen—but secretly fits into a busy schedule—this White Chocolate Raspberry Yule Log is calling your name. I promise, this one is a showstopper without being a stress monster.

This recipe has become one of my favorite December traditions. It’s light, creamy, and perfectly balanced between sweet white chocolate and bright raspberries. And yes, it’s absolutely doable—even if your to-do list is already longer than a grocery receipt the week before Christmas.

Whether you’re hosting family, bringing dessert to a party, or just want something magical with your coffee after the kids finally go to bed, this White Chocolate Raspberry Yule Log delivers every single time.

Why You’ll Love This White Chocolate Raspberry Yule Log

Let’s be honest—holiday baking can feel overwhelming. But this dessert checks all the right boxes:

• It looks wow-worthy on the table
• The sponge cake is light and forgiving
• The filling is creamy, not overly sweet
• Raspberries add freshness (and save it from being too rich)
• You can make parts ahead of time (future you will be grateful)

It’s festive without being fussy. Elegant without being intimidating. And once you slice into it, that swirl of white chocolate and raspberry is pure joy.

Ingredients You’ll Need

For the Sponge Cake

• Eggs, separated
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Whole milk
• Melted butter

For the White Chocolate Filling

• White chocolate, chopped
• Heavy cream (just a little, for melting)
• Mascarpone cheese or cream cheese, softened
• Powdered sugar
• Vanilla extract

For the Raspberry Sauce

• Fresh or frozen raspberries
• Sugar
• Lemon juice
• Cornstarch (optional, if you like it thicker)

For Decorating

• Whipped cream or white chocolate ganache
• Fresh raspberries
• White chocolate curls or shavings
• Powdered sugar

(Quick note: you’ll find exact measurements in the recipe card below, but here’s a friendly overview so you can scan your pantry first.)

How to Make White Chocolate Raspberry Yule Log

Take a deep breath—we’ll walk through this together.

1. Prepare the Sponge Cake

I start by preheating the oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang (this makes life easier later).

In one bowl, beat the egg yolks with sugar until pale and thick. Stir in the vanilla, milk, and melted butter.

In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gently fold them into the yolk mixture—slow and steady wins here.

Sift in the flour and baking powder, folding just until combined. Spread the batter evenly in the pan and bake for 10–12 minutes, until the cake springs back lightly when touched.

2. Roll the Cake (This Part Feels Scary—but Isn’t)

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

Starting from the short end, gently roll the cake with the towel inside. Let it cool completely rolled up. This step helps prevent cracks later—and yes, it really works.

3. Make the Raspberry Sauce

In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer for about 5 minutes, until the berries break down.

If you want a thicker sauce, stir in a little cornstarch mixed with water and cook until slightly thickened. Strain to remove seeds, then let it cool completely.

(I usually make this a day ahead—it’s one less thing to juggle.)

4. Make the White Chocolate Filling

Melt the white chocolate with a few tablespoons of cream until smooth, then let it cool slightly.

In a bowl, beat the mascarpone (or cream cheese) with powdered sugar until creamy. Fold in the melted white chocolate and vanilla until fluffy and smooth. Try not to eat it straight from the bowl… or do. I won’t tell.

5. Assemble the White Chocolate Raspberry Yule Log

Carefully unroll the cooled cake. Spread the white chocolate filling evenly over the surface, then drizzle or spread the raspberry sauce on top.

Roll it back up gently—this time without the towel—and place it seam-side down on a serving platter.

6. Decorate Like a Pro (No Skills Required)

Cover the log with whipped cream or white chocolate ganache. Then have fun:

• Fresh raspberries for color
• White chocolate curls for drama
• A light dusting of powdered sugar for that snowy finish

Suddenly, your kitchen looks like a holiday baking show finale.

Helpful Tips From My Kitchen to Yours

• Cracks happen. Don’t panic—frosting covers a multitude of sins.
• Cold filling spreads better. If it feels too soft, chill it for 10 minutes.
• Make-ahead win: The cake, filling, and raspberry sauce can all be prepared a day early.
• Too sweet? Add extra raspberries on the side to balance it out.

A Little Personal Note

The first time I made this White Chocolate Raspberry Yule Log, I was juggling school events, last-minute shopping, and a kitchen that somehow never stayed clean. I almost gave up and grabbed a store-bought dessert.

I’m so glad I didn’t.

When I sliced into it and saw that beautiful swirl, everyone went quiet—and then immediately asked for seconds. Now it’s one of those recipes my family expects every year, and honestly, that’s the kind of kitchen magic I live for.

FAQs About White Chocolate Raspberry Yule Log

Ready to Make Your Holiday Sweeter?

This White Chocolate Raspberry Yule Log is more than just a dessert—it’s a centerpiece, a conversation starter, and a little moment of calm during the busiest season of the year. If you give it a try, I hope it brings as much joy to your table as it does to mine.

From my kitchen to yours, happy baking—and don’t forget to enjoy that first slice

Keep the Holiday Baking Joy Going

If you’re anything like me, one festive dessert just opens the door to more sweet inspiration. If you loved making this White Chocolate Raspberry Yule Log, here are a few reader-favorite treats that pair beautifully with it and turn your holiday table into something truly special:

• Elegant Black Forest Cake Roll – Another gorgeous rolled cake that feels straight out of a bakery window, rich, chocolatey, and perfect for special occasions.
• Classic Yule Log Recipe – If you’re a fan of timeless holiday traditions, this cozy classic is a must-try alongside the white chocolate version.
• Raspberry Almond Snowball Cookies – Soft, buttery, and dusted in powdered sugar, these little cookies are ideal with coffee or tucked onto a holiday cookie tray.
• Peppermint Cheesecakes – Creamy, festive, and full of holiday cheer, these mini cheesecakes are always a crowd-pleaser.

If you try this White Chocolate Raspberry Yule Log, I’d love to hear how it turned out in your kitchen
👉 Leave a review and tap those ⭐⭐⭐⭐⭐ stars to let other readers know what you think—your feedback truly helps and means so much to me!

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