Okay, friends—if you’re looking for a showstopper dessert that brings cozy winter magic and a touch of elegance to your table, this White Chocolate Raspberry Yule Log is it. I’ve spun it with a light sponge, a dreamy white chocolate mousse, and a zingy raspberry jam swirl that feels like holiday joy wrapped in cake form. Don’t worry, I’ll walk you through every step—it’s surprisingly simple for something this beautiful!
Why You’ll Love This Recipe
The first Yule Log I ever made was during my days as a personal chef for a family who loved traditional holiday treats—but they wanted a twist. This version became their new Christmas favorite and has been a staple in my kitchen ever since!
- Tender vanilla sponge that rolls like a dream
- Light, fluffy white chocolate mousse filling
- Bright raspberry jam balances the sweetness
- Luscious white chocolate ganache for that stunning finish
- Perfect for celebrations—looks fancy but is totally doable
Ingredients Breakdown
Essentials
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup heavy cream (for brushing sponge)
- Powdered sugar, for dusting
- For the White Chocolate Mousse:
- 8 oz white chocolate, chopped
- 1 cup heavy cream, divided
- For the Ganache:
- 6 oz white chocolate, chopped
- 1/4 cup heavy cream
Pro Tips
- Use high-quality white chocolate that melts smoothly—it makes all the difference in the mousse and ganache.
- You can use seedless raspberry jam for an extra-smooth texture—or leave the seeds if you like the texture (I do!).
- Make sure your eggs are at room temperature for a fluffier sponge.
- A clean kitchen towel dusted with powdered sugar works best for rolling your sponge while it cools.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a large bowl, beat the eggs and sugar for about 5-6 minutes until thick, pale, and tripled in volume. Add vanilla.
- Sift in flour and salt, then gently fold to combine—careful not to deflate the batter!
- Pour batter into prepared pan, spread evenly, and bake for 10-12 minutes until lightly golden and springy.
- While warm, invert cake onto a clean towel dusted with powdered sugar. Peel away parchment and roll the cake gently with the towel. Let cool completely.
- Make the mousse: Melt white chocolate with 1/4 cup cream over a double boiler or in short 20-second bursts in the microwave, stirring until smooth. Cool slightly.
- Whip remaining 3/4 cup cream to soft peaks and fold into the cooled melted chocolate until light and fluffy. Chill for 20 minutes.
- Unroll the cooled sponge, brush lightly with heavy cream, and spread with raspberry jam. Then gently spread the mousse evenly on top.
- Re-roll the cake (without the towel) and wrap with plastic wrap. Chill for at least 1 hour to set.
- Make ganache: Heat cream until just steaming, pour over chopped white chocolate, let sit for a minute, then stir until silky smooth. Let cool slightly.
- Unwrap cake, place on a serving platter, and spread ganache over the top and sides. Use a fork to create “bark” texture if desired.
- Chill 30 minutes for the ganache to set. Top with powdered sugar, raspberries, or even rosemary sprigs for a wintry touch before serving.
Chef’s Tips and Tricks
- Don’t overbake the sponge—it should just be set and springy. Overbaking makes it crack during rolling.
- Roll the cake while it’s warm. It “trains” the sponge to hold the spiral shape later!
- Let mousse set slightly before spreading—it should be airy but not runny.
- If ganache thickens too much, gently reheat it over low heat or microwave for 10 seconds.
Recipe Variations and Serving Suggestions
- Use strawberry or cherry jam for a twist on the fruity filling.
- Add a layer of fresh raspberries inside the log for juicy bursts of flavor.
- Top with sugared cranberries and mint leaves for a festive wreath look.
- Serve slices with a dollop of whipped cream or a swirl of raspberry coulis.
FAQs
Can I make this ahead of time?
Yes! You can make the entire Yule Log a day in advance. Just store it covered in the fridge and dust with powdered sugar right before serving.
What if my sponge cracks?
That happens sometimes! Don’t stress—it’ll still taste amazing. You can use the ganache to cover any cracks beautifully.
Can I freeze the Yule Log?
You can freeze it without the ganache. Wrap it well and freeze for up to two weeks. Thaw in the fridge overnight and add ganache just before serving.
Recipe Card
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 2 hours (including chilling)
Ingredients:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup heavy cream (for brushing)
- Powdered sugar, for dusting
- 8 oz white chocolate (mousse)
- 1 cup heavy cream (mousse)
- 6 oz white chocolate (ganache)
- 1/4 cup heavy cream (ganache)
Instructions:
- Prepare and bake sponge cake at 350°F.
- Roll the cake in a towel while warm and let it cool completely.
- Make mousse and chill slightly.
- Unroll cake, brush with cream, spread jam and mousse, then reroll.
- Chill for 1 hour, prepare ganache, and frost the cake.
- Decorate and serve chilled.
Nutrition: 320 calories per serving
I hope this dreamy White Chocolate Raspberry Yule Log brings joy to your holiday table! If you give it a try, leave a comment below or tag me on Instagram @thekitchensaid—I LOVE seeing your creations. Happy rolling!
