White Chocolate Raspberry Yule Log

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White Chocolate Raspberry Yule Log is the kind of holiday dessert that feels instantly special the moment it hits the table. The soft chocolate sponge rolls around a creamy white chocolate filling with bright raspberries tucked inside, giving every slice a beautiful swirl and a balance of rich, sweet, and slightly tart flavor.

It is elegant enough for Christmas dinner, but still completely doable for home bakers who want a festive centerpiece without making a layered cake. The smooth white chocolate frosting and snowy finish make it look bakery-worthy, while the raspberry filling keeps it light, fresh, and memorable.

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Why Is White Chocolate Raspberry Yule Log So Good for the Holidays?

A Yule log always brings a little extra charm to the dessert table, and this version stands out because it blends deep cocoa flavor with creamy white chocolate and juicy raspberries. The sponge cake is flexible enough to roll, the filling is luscious without being too heavy, and the raspberries cut through the sweetness in the best way.

It is also a great make-ahead dessert. You can bake, fill, and chill it ahead of time, then decorate it before serving. That makes White Chocolate Raspberry Yule Log a smart choice when you want a Christmas dessert that looks impressive and still fits into a busy holiday schedule.

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Ingredients for the White Chocolate Raspberry Yule Log

You only need a few simple baking staples plus white chocolate and raspberries to create this beautiful dessert. Using room-temperature ingredients where noted will help the cake batter whip properly and give the filling a smooth, creamy texture.

For the chocolate sponge cake

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons milk
• Powdered sugar, for dusting the towel and rolling

For the white chocolate filling

• 1 cup white chocolate chips or chopped white chocolate
• 1 1/4 cups heavy whipping cream, divided
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries, plus extra if needed

For the white chocolate frosting and decoration

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 3 ounces melted white chocolate, cooled slightly
• 1 to 2 tablespoons heavy cream, as needed
• Fresh raspberries, for topping
• Powdered sugar, for garnish

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How To Make the White Chocolate Raspberry Yule Log

This recipe comes together in stages, but each one is simple when you take it step by step. The key is to roll the cake while it is still warm, chill the filling until spreadable, and handle the finished log gently so the swirl stays neat.

Step 1: Prepare the pan and oven

Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the parchment so the cake releases cleanly.

Step 2: Make the sponge batter

In a large mixing bowl, beat the eggs for about 4 to 5 minutes until they become pale and thick. Gradually add the granulated sugar and continue beating until the mixture is fluffy. Mix in the vanilla.

In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, then fold in the milk just until combined. Do not overmix or the sponge can lose volume.

Step 3: Bake the cake

Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched and the cake is set.

Step 4: Roll the cake while warm

Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Turn the warm cake out onto the towel, peel off the parchment, and gently roll the cake up from the short end with the towel inside. Let it cool completely in the rolled shape.

Step 5: Make the white chocolate filling

Heat 1/4 cup of the heavy cream until just hot, then pour it over the white chocolate. Let it sit for a minute, then stir until smooth. Cool slightly.

In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Add the melted white chocolate mixture and beat until combined. In another bowl, whip the remaining 1 cup heavy cream to soft peaks, then fold it into the white chocolate mixture. Chill for 15 to 20 minutes if needed so it is easy to spread.

Step 6: Fill with cream and raspberries

Carefully unroll the cooled cake. Spread the filling evenly over the surface, leaving a small border around the edges. Scatter the fresh raspberries over the filling, pressing them in lightly.

Step 7: Roll the log back up

Gently reroll the cake without the towel, keeping it snug but not so tight that the filling squeezes out. Transfer the log to a serving platter seam-side down, then refrigerate for at least 30 minutes to firm up.

Step 8: Frost and create the bark look

Beat the butter until creamy. Add the powdered sugar, melted white chocolate, and enough heavy cream to make a smooth spreadable frosting. Cover the chilled cake, then drag a fork or small spatula through the frosting to create a bark-like texture.

Step 9: Garnish and serve

Top with fresh raspberries and a light dusting of powdered sugar for a snowy finish. Chill until ready to slice, then serve with a sharp knife wiped clean between cuts.

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Serving and Storing White Chocolate Raspberry Yule Log

White Chocolate Raspberry Yule Log is best served chilled or after sitting at room temperature for about 10 to 15 minutes. That gives the filling and frosting a soft, creamy texture while still keeping the slices neat. It is lovely on its own, but it also pairs beautifully with coffee, hot chocolate, or a simple cup of tea during the holidays.

Store leftovers covered in the refrigerator for up to 3 days. Because of the cream-based filling, it should stay chilled when not being served. For the cleanest slices, refrigerate the log well before cutting. You can also make the cake a day in advance and decorate it closer to serving time.

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Frequently Asked Questions

Can I use frozen raspberries?

Yes, but fresh raspberries work best because they hold their shape and add less moisture. If you use frozen raspberries, thaw and drain them very well before adding them to the filling.

Why did my cake crack while rolling?

A sponge cake usually cracks if it is overbaked or cooled before the first roll. Rolling it while warm in a powdered sugar-dusted towel helps it keep its shape.

Can I make White Chocolate Raspberry Yule Log ahead of time?

Yes. You can prepare it a day ahead and keep it chilled. Many people find it slices even better after several hours in the refrigerator.

What is the best white chocolate to use?

Use a good-quality white chocolate bar or baking chips that melt smoothly. Lower-quality white chocolate can seize or turn grainy more easily.

Can I use a different fruit?

Yes. Strawberries, cherries, or blackberries can work well, though raspberries are especially nice because their tartness balances the sweet white chocolate.

Do I need a jelly roll pan?

A jelly roll pan is the best option because it gives the sponge the right thickness for rolling. A pan that is too large can make the cake too thin and fragile.

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Want More Dessert Ideas?

If you love this White Chocolate Raspberry Yule Log, you might want to bake a few more sweet favorites next:

• Lemon Raspberry Swirl Cheesecake Cups for another bright and fruity dessert with a creamy finish.
• Cherry Layer Cake with Cherry Cream Cheese Frosting when you want a celebration cake packed with berry flavor.
• Strawberry Cheesecake Dump Cake for an easy dessert that still feels rich and crowd-pleasing.
• Mini Lemon Bundt Cakes if you enjoy elegant individual desserts with a fresh citrus note.
• Easy Cream Puff Cake for another creamy showstopper that is simple enough for gatherings.

For even more daily dessert inspiration, save this idea and browse more beautiful recipes on Life with Jam Pinterest.

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Save This Pin + Share Your Results

📌 Save this White Chocolate Raspberry Yule Log to your holiday dessert board so you can come back to it whenever you need a festive cake that feels extra special.

And let me know how yours turned out. Did you keep it classic with raspberries, or add your own twist with extra chocolate, jam, or different berries?

I always love hearing how these recipes come to life in your kitchen. Questions are welcome too, and your tips might help another baker make the perfect holiday dessert.

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