Description
Looking for a showstopping dessert that blends elegance, indulgence, and festive flair? This White Chocolate Raspberry Yule Log is your perfect answer. With a light chocolate sponge cake rolled around a creamy white chocolate raspberry filling, and finished with a smooth ganache coating, this cake is rich, fruity, and visually stunning. It’s perfect for holiday entertaining, dinner ideas, or when you want a delicious, easy recipe that still impresses. Whether you’re after a quick dessert for the holidays or a refined option for a celebration, this log delivers big flavor with minimal fuss—making it one of the best sweet food ideas of the season.
Ingredients
100g granulated sugar
4 large eggs, room temperature
30g unsweetened cocoa powder
65g all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
200ml heavy cream
150g white chocolate, chopped
1 tsp vanilla extract (for filling)
125g fresh or frozen raspberries (thawed and drained if frozen)
200g white chocolate (for ganache), chopped
100ml heavy cream (for ganache)
Fresh raspberries (for decoration)
Lemon zest or candied lemon peel (optional)
Powdered sugar, for dusting
Instructions
1. Preheat oven to 180°C (350°F) and line a 10×15-inch jelly roll pan with parchment paper. Grease it lightly.
2. In a mixing bowl, beat eggs and sugar until tripled in volume and pale. Add vanilla extract.
3. Sift and fold in flour, cocoa powder, baking powder, and salt gently.
4. Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes or until sponge springs back.
5. Invert cake onto a towel dusted with powdered sugar, peel off parchment, and roll it gently while warm. Let cool completely.
6. Heat cream for filling and pour over chopped white chocolate. Stir until smooth and chill.
7. Once chilled, whip ganache until fluffy and fold in raspberries.
8. Unroll sponge, spread filling, and roll again without towel.
9. Prepare ganache by heating cream and pouring it over white chocolate. Stir until smooth and let cool until spreadable.
10. Frost rolled cake with ganache, create bark texture with a fork, and decorate with raspberries, lemon zest, and powdered sugar.
Notes
Roll the sponge while still warm to avoid cracks and make shaping easier.
For more flavor depth, brush the sponge lightly with raspberry liqueur before filling.
Chill the log before frosting to ensure the ganache sets evenly.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Yule Log, white chocolate dessert, raspberry cake, easy recipe, Christmas dessert