Description
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. Perfect for those looking for a quick holiday dessert, easy yule log cake, or special breakfast ideas that feel like a celebration.
Ingredients
4 eggs
0.5 cup granulated sugar
0.5 cup all-purpose flour
0.25 cup Dutch-processed cocoa powder
0.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cup white chocolate chips
0.5 cup mascarpone cheese
0.75 cup heavy whipping cream
0.5 teaspoon vanilla extract (for filling)
0.5 cup fresh raspberries (for filling)
0.5 cup unsalted butter (for frosting)
1.5 cups powdered sugar (for frosting)
0.5 teaspoon vanilla extract (for frosting)
1 tablespoon heavy cream (optional, for frosting)
Extra raspberries, powdered sugar, lemon zest or crushed pistachios for garnish
Instructions
1. Preheat the oven to 350°F and line a 10×15 jelly roll pan with parchment paper.
2. In a stand mixer, beat eggs with granulated sugar until thick and pale, about 5-6 minutes.
3. Sift in flour, cocoa powder, baking powder, and salt. Gently fold until just combined.
4. Spread batter evenly in the prepared pan and bake for 10-11 minutes.
5. While the cake is still warm, flip it onto a towel dusted with powdered sugar and roll up tightly. Let it cool completely.
6. Melt white chocolate chips and let them cool slightly.
7. Beat mascarpone with vanilla extract until smooth. Add melted white chocolate and mix well.
8. Whip heavy cream to stiff peaks and gently fold into the mascarpone mixture.
9. Unroll the cooled sponge cake and spread the filling evenly over the surface, leaving a 1-inch border.
10. Sprinkle raspberries evenly over the cream.
11. Carefully re-roll the cake without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour.
12. For the frosting, beat unsalted butter until creamy. Add powdered sugar and vanilla extract and beat until fluffy. Add cream if needed for texture.
13. Spread or pipe the frosting over the chilled log.
14. Decorate with fresh raspberries, powdered sugar, lemon zest, or crushed pistachios as desired.
15. Slice with a sharp knife and serve chilled.
Notes
Roll the cake while it’s still warm to avoid cracking.
Chill the rolled cake before frosting for clean slicing.
Use room temperature mascarpone for the creamiest filling.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday, Christmas
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 28g
- Sodium: 110mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
Keywords: White Chocolate Yule Log, raspberry yule log, easy yule log cake, Christmas dessert, holiday baking