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–+ servings
White Chocolate Raspberry Yule Log Recipe

Delightful White Chocolate Raspberry Yule Log Recipe to Impress

This White Chocolate Raspberry Yule Log recipe combines rich flavors and stunning presentation for a festive dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1/3 cup Unsweetened Cocoa Powder Consider Dutch-processed for a darker taste.
  • 1 teaspoon Baking Powder Check freshness for optimal rise.
  • 1/4 teaspoon Salt Kosher or sea salt is best for this recipe.
  • 4 large Eggs Can swap with flax eggs for a vegan option.
  • 1 cup Granulated Sugar Brown sugar can deepen flavor.
  • 1/2 cup Milk Almond or oat milk can be used as alternatives.
  • 1/4 cup Vegetable Oil Melted coconut oil works as a substitute.
  • 1 teaspoon Vanilla Extract Use pure vanilla for richer flavor.
For the Filling and Ganache
  • 8 ounces White Chocolate (Chopped) Dairy-free chocolate is a good vegan alternative.
  • 1 cup Heavy Cream Consider coconut cream for dairy-free option.
  • 1 cup Fresh Raspberries Frozen raspberries can be substituted, just thaw and drain.
  • Powdered Sugar Optional for sweetening whipped cream; adjust to taste.
For Garnishing
  • 1 cup Fresh Raspberries Adds a pop of color and freshness.
  • 1/4 cup Mint Leaves Provides a refreshing contrast.
  • Powdered Sugar Dusting over the log elevates appearance.

Equipment

  • Jelly roll pan
  • Mixing bowls
  • electric mixer
  • spatula
  • Microwave-safe bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 15x10-inch jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat eggs and sugar until light and fluffy, about 3 to 5 minutes.
  4. Add milk, vegetable oil, and vanilla extract to the egg mixture and mix until combined.
  5. Fold dry ingredients into the wet ingredients, mixing just until combined.
  6. Spread the batter evenly into the prepared pan and bake for 12 to 15 minutes.
  7. Invert the cake onto a powdered sugar dusted towel and roll it up while still warm.
  8. Melt white chocolate in the microwave, heating in 30-second intervals until smooth.
  9. Whip heavy cream until soft peaks form, adding powdered sugar if desired.
  10. Gently fold the melted white chocolate into the whipped cream and then fold in fresh raspberries.
  11. Unroll the cooled cake and place it on a clean surface, then spread the raspberry filling over it.
  12. Roll the cake back up tightly, seam-side down, on a serving platter.
  13. Heat heavy cream and pour it over the remaining white chocolate, stirring until smooth.
  14. Pour the ganache over the Yule Log and allow excess to drip down the sides.
  15. Chill the Yule Log in the refrigerator for at least 30 minutes to set the ganache.
  16. Garnish with fresh raspberries and mint leaves, then dust with powdered sugar.
  17. Slice and serve, enjoying the delighted faces of your family and friends.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store uneaten portions in an airtight container in the refrigerator for up to 3 days. Freeze tightly wrapped for up to 2 months.

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