White Chocolate Raspberry Yule Log Recipe
Introduction
This White Chocolate Raspberry Yule Log is a festive and elegant dessert that combines rich chocolate cake with a creamy, fruity filling. Perfect for holiday celebrations, it offers a delightful balance of flavors and textures that will impress your guests.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, chopped (for filling)
- 1 cup heavy cream (for filling)
- 1 cup fresh raspberries (plus extra for garnish)
- 1 tablespoon powdered sugar (optional, for sweetness in filling)
- 8 ounces white chocolate, chopped (for ganache)
- 1/2 cup heavy cream (for ganache)
- Fresh raspberries (for garnish)
- Mint leaves (optional)
- Powdered sugar (for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Step 2: In a separate bowl, beat the eggs and granulated sugar until pale and fluffy, about 3–5 minutes. Gradually add the milk, vegetable oil, and vanilla extract to the egg mixture. Gently fold in the dry ingredients until just combined.
- Step 3: Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool a few minutes.
- Step 4: Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel from the short end. Let it cool completely.
- Step 5: In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring until smooth. Let it cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. If desired, add powdered sugar.
- Step 6: Gently fold the melted white chocolate into the whipped cream until well combined. Fold in the fresh raspberries carefully to keep them whole.
- Step 7: Once the cake is fully cooled, unroll it carefully from the towel. Evenly spread the white chocolate raspberry filling over the cake, leaving a small border around the edges.
- Step 8: Starting from the short end, carefully roll the cake back up. Place seam-side down on a serving platter.
- Step 9: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour over the chopped white chocolate. Let sit for a minute, then stir until smooth and glossy. Allow to cool slightly before use.
- Step 10: Pour or spread the ganache over the rolled cake. Garnish with fresh raspberries, mint leaves, and a dusting of powdered sugar before serving.
Tips & Variations
- For a more stable filling, chill the white chocolate cream mixture before spreading it on the cake.
- Substitute fresh raspberries with strawberries or other berries if preferred.
- Dusting the towel with powdered sugar before rolling helps prevent the cake from sticking.
- Use a serrated knife to slice the log cleanly to preserve the swirl pattern.
Storage
Store the yule log covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 30 minutes for the best texture and flavor. Avoid freezing as it may affect the cream filling’s texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate instead of white chocolate?
Yes, you can substitute milk chocolate for white chocolate in the filling and ganache, but it will change the flavor profile and color of the dessert.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and using a lightly powdered towel helps prevent cracking. Also, avoid overbaking the cake so it remains soft and pliable.
Print
White Chocolate Raspberry Yule Log Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This White Chocolate Raspberry Yule Log is a festive and elegant dessert perfect for holiday celebrations. It features a moist chocolate cake rolled with a luscious white chocolate raspberry filling and topped with a silky white chocolate ganache. Garnished with fresh raspberries and mint leaves, this dessert combines rich chocolate flavor with refreshing fruitiness in a beautiful presentation.
Ingredients
Scale
For the Chocolate Cake:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the White Chocolate Raspberry Filling:
- 8 ounces white chocolate, chopped
- 1 cup heavy cream
- 1 cup fresh raspberries (plus extra for garnish)
- 1 tablespoon powdered sugar (optional, for sweetness)
For the White Chocolate Ganache:
- 8 ounces white chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- Fresh raspberries
- Mint leaves (optional)
- Powdered sugar (for dusting)
Instructions
- Bake the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar until pale and fluffy, about 3–5 minutes. Gradually add the milk, vegetable oil, and vanilla extract to the egg mixture. Gently fold in the dry ingredients until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for a few minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel from the short end. Let it cool completely.
- Prepare the White Chocolate Raspberry Filling: In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring until smooth. Let it cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. If desired, add powdered sugar for sweetness. Gently fold the melted white chocolate into the whipped cream until well combined. Fold in the fresh raspberries carefully to keep them whole.
- Assemble the Yule Log: Once the cake has cooled completely, unroll it carefully from the towel. Evenly spread the white chocolate raspberry filling over the cake, leaving a small border around the edges. Starting from the short end, carefully roll the cake back up. Place seam-side down on a serving platter.
- Prepare the White Chocolate Ganache: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour over the chopped white chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow it to cool slightly before using. Pour the ganache over the rolled cake evenly.
- Garnish and Serve: Garnish the yule log with fresh raspberries, mint leaves if using, and dust with powdered sugar for an elegant finish. Slice and serve chilled or at room temperature.
Notes
- Make sure to roll the warm cake carefully with the towel to prevent cracking.
- Use fresh raspberries for the filling to add natural tartness and texture.
- White chocolate can be sensitive to overheating; melt gently in short intervals.
- The ganache should be poured when slightly cooled to avoid melting the whipped cream filling.
- Prepare the cake a day in advance for best flavor melding and easier slicing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Keywords: Yule Log, White Chocolate, Raspberry, Christmas Dessert, Holiday Cake, Rolled Cake, Chocolate Cake, Ganache
