White Chocolate Raspberry Yule Log

There is a specific kind of holiday magic that happens when you bring a snow-dusted cake to the table that looks like it belongs in a winter fairy tale. Max calls this white chocolate raspberry yule log his "Snow Log" because of the blizzard of white chocolate curls covering the outside. It has become our favorite centerpiece because it looks incredibly professional but is surprisingly forgiving to put together in a home kitchen.

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Why You Will Love This White Chocolate Raspberry Yule Log

This dessert strikes the perfect balance between light and indulgent. The sponge cake is airy and tender, soaking up just enough moisture from the filling to melt in your mouth, while the tart raspberries cut through the sweetness of the rich white chocolate mousse. It feels festive and elegant without being heavy, leaving you just enough room for that second slice.

How To Make White Chocolate Raspberry Yule Log

This recipe uses a classic sponge method where we whip eggs and sugar until they are thick and pale, creating a flexible cake that rolls easily without cracking. Once baked, the sponge is rolled while still warm—a crucial step to train the cake into its spiral shape. After cooling, we unroll it to spread a luxurious white chocolate whipped cream and tart raspberry jam inside, then roll it back up and coat it in shavings for that snowy finish.

White Chocolate Raspberry Yule Log Ingredients

The Sponge

• 5 large eggs (room temperature)
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup cake flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 2 tablespoons unsalted butter (melted and cooled)

The Filling & Swirl

• 1 cup heavy whipping cream (cold)
• 6 oz quality white chocolate (melted and slightly cooled)
• 8 oz mascarpone cheese (room temperature)
• ½ cup raspberry preserves or seedless jam
• 1 cup fresh raspberries (chopped roughly)

The "Snow" Decoration

• 1 cup heavy cream (for outer frosting)
• 2 tablespoons powdered sugar
• 6 oz block of white chocolate (for making curls)
• Fresh raspberries (whole, for garnish)
• Dusting of powdered sugar

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Step by Step Method

Prepare the Pan

• Preheat your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper, leaving a little overhang on the sides for easier lifting.
• Grease the parchment paper lightly with butter or cooking spray to ensure the sponge releases perfectly later.

Make the Sponge Batter

• Whip the eggs and granulated sugar in a stand mixer on high speed for about 7–8 minutes until the mixture is pale, tripled in volume, and reaches the "ribbon stage."
• Sift the flour, baking powder, and salt over the egg mixture; gently fold it in using a spatula to keep the air bubbles intact.
• Stir a small scoop of batter into the melted butter to lighten it, then fold that butter mixture back into the main batter along with the vanilla.

Bake and Roll

• Spread the batter evenly into the prepared pan and bake for 10–12 minutes until the top springs back when lightly touched.
• Turn the hot cake out onto a clean kitchen towel dusted generously with powdered sugar; peel off the parchment paper immediately.
• Starting from one short end, roll the cake up tightly with the towel inside it and let it cool completely on a wire rack.

Prepare the Filling

• Whip the mascarpone and slightly cooled melted white chocolate together until smooth.
• In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the white chocolate mixture until combined and fluffy.

Assemble the Log

• Gently unroll the cooled cake and spread a thin layer of raspberry preserves over the surface.
• Spread the white chocolate filling over the jam, leaving a small border at the edges, and scatter the chopped fresh raspberries on top.
• Re-roll the cake carefully without the towel, placing it seam-side down on your serving platter.

Decorate

• Whip the remaining heavy cream with powdered sugar and frost the outside of the log.
• Use a vegetable peeler on the side of a white chocolate block to create large curls and press them all over the cake.
• Top with fresh raspberries and a dusting of powdered sugar just before serving.

Max’s Reaction: "It looks like a tree branch that got frozen by Elsa! I love finding the squishy red berries inside the white fluffy part."

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What Pairs Well With White Chocolate Raspberry Yule Log

Since this cake is sweet and creamy, we love serving it alongside hot coffee or a dark espresso to balance the sugar. For the kids, a mug of warm milk or a not-too-sweet hot cocoa works perfectly. If you are serving this for a holiday dinner, a glass of champagne or a tart berry mocktail complements the raspberry flavors beautifully.

White Chocolate Raspberry Yule Log Variations

Dark Chocolate Drizzle

• Melt dark chocolate and zigzag it over the finished white chocolate curls for a striking visual contrast and a hint of bitterness.

Lemon Zest Freshness

• Rub fresh lemon zest into the sugar before whipping the eggs to add a bright, citrusy note that cuts through the creamy white chocolate.

Almond Crunch

• Add a teaspoon of almond extract to the filling and sprinkle toasted sliced almonds inside the roll for a lovely textural crunch.

Frozen Berry Center

• If fresh raspberries aren't available, use frozen raspberries that have been thawed and drained well, mixing them directly into the jam layer.

Equipment

• 10x15 inch Jelly Roll Pan
• Stand Mixer or Electric Hand Mixer
• Parchment Paper
• Clean Kitchen Towel (not terry cloth)
• Vegetable Peeler (for chocolate curls)

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store the finished log in the refrigerator, loosely covered with plastic wrap or in a cake carrier. The fresh cream and berries mean it is best eaten within 2 days, as the sponge will eventually start to get soggy from the moisture of the filling.

Make Ahead Strategy

You can bake the sponge a day ahead. Roll it in the towel and let it cool, then wrap the whole towel-roll in plastic wrap and keep it at room temperature overnight. Fill and decorate on the day you plan to serve it for the best texture and appearance.

Reheating Instructions

This cake is meant to be served chilled or at cool room temperature. Do not heat it, or the cream filling and chocolate curls will melt into a sad puddle. Let the slices sit on the counter for about 15 minutes before eating to soften the cream slightly.

Frequently Asked Questions

A Sweet Ending Worth Sharing

This dessert has a way of silencing the table as soon as it is sliced, revealing that beautiful red and white spiral. It is the kind of recipe that feels special enough to mark the occasion, yet cozy enough to eat in pajamas while watching movies. For more stunning holiday desserts, you have to try our Elegant Black Forest Cake Roll which is a chocolate lover's dream, or the vibrant Red Velvet Dessert Lasagna that feeds a crowd. If you want something creamy but different, the Sugar Cookie Cheesecake is another hit that Max asks for every year.

Share your White Chocolate Raspberry Yule Log! Tag us @HannahCooking with #whitechocolateraspberryyulelog; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this White Chocolate Raspberry Yule Log recipe and let us know what twists or ingredients you used!

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White Chocolate Raspberry Yule Log

A festive sponge cake rolled with white chocolate mousse and raspberry jam, covered in white chocolate curls. The perfect snowy holiday centerpiece.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Total Time 52 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: French

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 5 large eggs, room temperature Separated not necessary
• ¾ cup granulated sugar Divided use
• ¾ cup cake flour Sifted
• 2 tablespoon unsalted butter Melted and cooled
• 1 teaspoon vanilla extract For the sponge
• 6 oz white chocolate Melted for filling
• 8 oz mascarpone cheese Room temperature
• 2 cups heavy whipping cream Divided for filling/frosting
• ½ cup raspberry preserves Seedless is best
• 1 cup fresh raspberries Plus more for garnish
• 6 oz white chocolate block For decorative curls

Equipment

• 1 Jelly roll pan 10x15 inch
• 1 Stand mixer For whipping eggs
• 1 Parchment paper Essential for non-stick
• 1 Vegetable peeler For chocolate curls

Method

 

1. Whip eggs and sugar on high speed until pale and tripled in volume.
2. Fold in sifted flour, baking powder, salt, vanilla, and melted butter gently.
3. Bake at 375°F (190°C) for 10-12 minutes in a prepared jelly roll pan.
4. Turn hot cake onto a sugared towel and roll immediately; cool completely.
5. Whip mascarpone, melted white chocolate, and heavy cream for the filling.
6. Unroll cake, spread jam and filling, add berries, and re-roll tightly.
7. Frost with whipped cream and cover with white chocolate curls and berries.

Notes

Roll the cake while it is hot to prevent cracking. Use high-quality white chocolate bars for the best curls.