White Chocolate Raspberry Yule Log

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A slice of this White Chocolate Raspberry Yule Log is like unwrapping a holiday gift for your taste buds. With its rich chocolate sponge, velvety mascarpone white chocolate cream, and juicy raspberries nestled inside, this festive dessert is the showstopper your table has been waiting for. Topped with a swoop of buttercream and snowy powdered sugar, it brings all the cozy winter magic without being overly complicated to make.

Perfect for holiday celebrations or a winter birthday treat, this roulade delivers an elegant balance of flavors: sweet white chocolate, tart raspberries, and deep cocoa sponge all in one bite. Make it ahead and let it chill until showtime. The flavor intensifies, and slicing becomes even cleaner.

Why You’ll Love This White Chocolate Raspberry Yule Log

• Light and creamy filling that contrasts beautifully with the rich sponge.
• Striking holiday centerpiece that tastes as good as it looks.
• Can be made ahead and stored, making holiday prep easier.
• Combines the indulgence of white chocolate with the brightness of raspberries.

What Kind of Cocoa Powder Should I Use?

For the sponge, use unsweetened Dutch-processed cocoa powder. It gives a deep chocolate flavor and dark color, which contrasts beautifully with the white chocolate cream. Avoid sweetened cocoa mix or natural cocoa powder, as they won’t provide the same richness or structure.

Ingredients

• Eggs – Provide structure and stability to the sponge roll.
• Granulated Sugar – Sweetens both the sponge and the cream, also helps create volume when whipped with eggs.
• All-Purpose Flour – Adds structure to the sponge.
• Dutch-Processed Cocoa Powder – Brings in deep chocolate flavor and dark color.
• Salt – Balances the sweetness and enhances chocolate flavor.
• Baking Powder – Helps the sponge rise lightly.
• Heavy Whipping Cream – Whipped into the filling for airy texture.
• Mascarpone Cheese – Adds richness and smoothness to the cream filling.
• White Chocolate Chips – Melted into the cream for sweet flavor and body.
• Fresh Raspberries – Provide tart contrast and bright color in every slice.
• Unsalted Butter – Used in the frosting for creamy structure.
• Powdered Sugar – Sweetens and stabilizes the buttercream.
• Vanilla Extract – Adds warmth and depth to both filling and frosting.

How To Make the White Chocolate Raspberry Yule Log

Step 1: Prepare the Sponge

Preheat the oven to 350°F and line a 10×15 jelly roll pan with parchment paper. In a stand mixer, beat 4 eggs with 1/2 cup sugar until thick and pale, about 5-6 minutes. Sift in 1/2 cup flour, 1/4 cup Dutch cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt. Gently fold until just combined. Spread batter evenly in the pan and bake for 10-11 minutes.

Step 2: Roll While Warm

As soon as it comes out of the oven, flip the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment. Starting from the short end, roll the cake up with the towel and let it cool completely.

Step 3: Make the White Chocolate Cream Filling

Melt 1/2 cup white chocolate chips and let cool slightly. In a bowl, beat 1/2 cup mascarpone with 1/2 tsp vanilla until smooth. Add the cooled white chocolate and mix. Whip 3/4 cup heavy cream until stiff peaks form, then fold into the mixture gently.

Step 4: Fill and Roll

Unroll the cooled sponge and spread the filling evenly, leaving a 1-inch border. Sprinkle 1/2 cup fresh raspberries across the cream. Gently roll the cake back up (without the towel), wrap in plastic, and refrigerate for 1 hour.

Step 5: Make the Frosting

Beat 1/2 cup unsalted butter until creamy. Add 1 1/2 cups powdered sugar and 1/2 tsp vanilla. Beat until light and fluffy. If needed, add 1 tbsp cream for a smoother texture.

Step 6: Decorate

Spread or pipe the buttercream over the chilled log. Garnish with more raspberries and a dusting of powdered sugar for a snowy finish. Optional: zest a little lemon or sprinkle crushed pistachios for a color pop.

A Sweet Way to Serve It

This yule log serves 8-10 people, making it an ideal dessert for gatherings. Slice with a sharp, warm knife for clean spirals and serve chilled for the best texture. It pairs beautifully with tea, espresso, or even champagne for a celebration.

Storing Leftovers the Right Way

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sponge may soften slightly, but the flavors meld even more beautifully. For longer storage, freeze the undecorated log (wrapped well) for up to 2 months, then thaw and frost before serving.

Frequently Asked Questions

Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid watering down the cream filling.

Can I make this ahead?
Absolutely! Assemble and refrigerate it the day before. Decorate just before serving for best appearance.

How do I prevent the cake from cracking?
Rolling it while still warm and flexible is key. Also, don’t overbake the sponge.

Can I swap mascarpone with cream cheese?
You can, but the flavor and texture will be tangier and slightly firmer. Mascarpone gives a silkier finish.

Do I need a jelly roll pan?
Yes, the thin sponge requires a large, shallow pan to bake evenly and be rollable.

Want More Cake Ideas with a Twist?

If you love this White Chocolate Raspberry Yule Log, here are a few more delicious options from Life With Livia:

• Carrot Cake Roll with Cream Cheese Frosting for a classic spice twist.
• Chocolate Covered Strawberry Drip Cake when you’re craving something dramatic.
• Pumpkin Cheesecake Swirl Brownies for creamy meets chewy.
• Red Velvet Cheesecake Brownies with a festive flair.
• Apple Cider Whoopie Pies for a cozy, hand-held dessert.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add lemon zest? Did you go extra with the buttercream?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more recipes like this one? Head over to my Pinterest where I post daily dessert ideas at Life With Livia.

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