Description
This White Chocolate Raspberry Yule Log is a stunning holiday dessert with a soft chocolate sponge, sweet white chocolate filling, and bright raspberry flavor in every swirl. It is an easy recipe that looks elegant on any Christmas table, making it perfect for holiday dessert ideas, festive baking, special occasion food ideas, and make-ahead treats when you want a beautiful homemade dessert without extra stress.
Ingredients
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup raspberry preserves
1 cup fresh raspberries
6 ounces white chocolate, melted and cooled slightly
8 ounces cream cheese, softened
1 cup powdered sugar
1 1/4 cups heavy cream
2 tablespoons unsalted butter, softened
Extra powdered sugar for dusting
Extra raspberries for garnish
White chocolate curls for garnish
Instructions
1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
2. Beat the eggs and granulated sugar until pale, thick, and fluffy. Mix in the vanilla extract and milk.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients gently into the egg mixture until fully combined.
4. Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
5. Turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up gently with the towel. Let it cool completely.
6. Beat the cream cheese, powdered sugar, and softened butter until smooth. Mix in the melted white chocolate. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the white chocolate mixture.
7. Carefully unroll the cooled cake. Spread the raspberry preserves over the surface, then add the fresh raspberries. Spread an even layer of the white chocolate filling on top.
8. Roll the cake back up gently and place it seam-side down on a serving platter.
9. Frost the outside with the remaining filling. Use a fork or spatula to create a bark-like texture.
10. Garnish with extra raspberries, white chocolate curls, and a light dusting of powdered sugar. Chill for at least 1 hour before slicing and serving.
Notes
Roll the cake while it is still warm so it stays flexible and does not crack easily.
Let the melted white chocolate cool slightly before mixing it into the filling so it stays smooth.
Chill the finished yule log before slicing for cleaner cuts and a firmer filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 368
- Sugar: 30g
- Sodium: 138mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 112mg
Keywords: white chocolate raspberry yule log, holiday dessert, christmas cake roll, festive dessert, easy recipe, dessert ideas, food ideas, make-ahead dessert