Name: White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake)
Prep time: 30 min
Cook time: 12 min
Total time: PT-490584H7M25S
Cuisine: Holiday/European Inspired
Ingredients: 4 large eggs, separated; ½ cup granulated sugar; 1 cup all-purpose flour; 1 tsp baking powder; ¼ tsp salt; 1 tsp vanilla extract; ¼ cup whole milk; 2 tbsp melted butter; 8 oz white chocolate, chopped; ½ cup heavy cream (to melt the white chocolate); 8 oz mascarpone cheese or cream cheese, softened; ½ cup powdered sugar; 1 tsp vanilla extract; 1 cup fresh or frozen raspberries; 2 tbsp granulated sugar; 1 tbsp lemon juice; 1 tsp cornstarch (optional, to thicken); Whipped cream or white chocolate ganache; Fresh raspberries; White chocolate curls or shavings; Powdered sugar for dusting

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If you’re searching for a dessert that captures the magic of the season in both flavor and appearance, look no further than this White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake). It’s a stunning treat, combining the airy lightness of a homemade sponge cake with the dreamy richness of white chocolate and mascarpone, all beautifully balanced by a vibrant raspberry sauce swirl. Every slice offers a festive pop of color and a perfect harmony of sweet, tart, and creamy that makes it an unforgettable center-stage dessert for holiday gatherings.

White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake) - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that work together perfectly to create a light, moist cake and a luscious filling. Each component, from the eggs to the fresh raspberries, brings its own unique touch to the overall flavor and texture, making this White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake) truly shine.

4 large eggs, separated: Essential for creating a light and airy sponge with volume and structure.
½ cup granulated sugar: Adds natural sweetness and helps create the cake’s tender crumb.
1 cup all-purpose flour: Provides the foundation for the sponge cake’s soft texture.
1 tsp baking powder: A little lift for the sponge to keep it fluffy yet stable.
¼ tsp salt: Enhances the flavors and balances sweetness.
1 tsp vanilla extract: Adds a warm, comforting aroma to the sponge and filling.
¼ cup whole milk: Moisturizes the batter for a tender crumb.
2 tbsp melted butter: Contributes richness and adds a subtle, buttery flavor.
8 oz white chocolate, chopped: The heart of the filling—luxuriously creamy and sweet.
½ cup heavy cream: Melts the white chocolate perfectly, creating a smooth filling base.
8 oz mascarpone cheese or cream cheese, softened: Adds creaminess and a touch of tang to balance the sweetness.
½ cup powdered sugar: Sweetens the filling delicately without graininess.
1 tsp vanilla extract: Infuses the filling with extra flavor depth.
1 cup fresh or frozen raspberries: Provides the bright, tart contrast in the sauce.
2 tbsp granulated sugar: Sweetens the raspberry sauce for a perfect balance.
1 tbsp lemon juice: Adds brightness and lifts the raspberry flavor.
1 tsp cornstarch (optional): Used to thicken the sauce slightly if desired.
Optional decorations: Whipped cream or white chocolate ganache, fresh raspberries, white chocolate curls, and powdered sugar to create a stunning, snow-dusted finish.

How to Make White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake)

Step 1: Prepare the Sponge Cake

Start by preheating your oven to 350 °F (175 °C) and lining a jelly-roll pan with parchment paper, leaving some overhang to easily lift the cake later. Then, beat the egg yolks with sugar until they’re pale and thick—this forms the rich base of your sponge. Stir in vanilla, milk, and melted butter to infuse flavor and moisture. In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form; folding this carefully into the yolk mixture traps air and ensures your cake is light and fluffy. Finally, sift in the dry ingredients—flour, baking powder, and salt—and gently fold everything together, making sure not to deflate the batter. Pour this into your pan and bake for 10–12 minutes until the cake springs back when you touch it.

Step 2: Roll and Cool the Cake

Once baked, promptly turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently, then roll the cake up in the towel from the short end to set its shape. Allow it to cool fully while rolled; this step is crucial for avoiding cracks when you add the filling later. It feels a little magical how soft and supple the cake becomes, ready to cradle that luscious filling.

Step 3: Make the Raspberry Sauce

While your cake cools, start the vibrant raspberry sauce by simmering the raspberries with sugar and lemon juice in a saucepan for about five minutes. The berries will break down into a beautiful, fragrant sauce. If you want a thicker texture, add cornstarch mixed with a little cold water and cook until you achieve a slightly thickened consistency. For the smoothest presentation, strain the sauce to remove seeds. Once cooled, this sauce bursts with brightness that cuts through the sweet richness of the filling perfectly.

Step 4: Prepare the White Chocolate Filling

Melt chopped white chocolate with heavy cream until silky smooth, then let this mixture cool slightly so it doesn’t overpower the mascarpone when combined. In another bowl, beat mascarpone (or cream cheese) with powdered sugar and vanilla extract until creamy and luscious. Fold in the melted white chocolate gently until your filling is fluffy, smooth, and irresistibly creamy. This luscious filling is the heart of the White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake), bringing rich luxury with every bite.

Step 5: Assemble the Yule Log

Carefully unroll the cooled cake and spread the white chocolate mascarpone filling evenly over the surface. Next, drizzle or gently spread the raspberry sauce across the filling to create that festive swirl. Roll the cake back up without the towel this time, sealing the edges neatly, and place it seam-side down on a serving platter. This is where the magic reveals itself—an elegant spiral that promises a perfect bite every time.

Step 6: Decorate to Impress

To finish, spread whipped cream or a smooth white chocolate ganache over the entire roll for a snowy, festive look. Garnish with fresh raspberries, white chocolate curls or shavings, and a light dusting of powdered sugar. These final touches transform this dessert into a showstopper that’s both elegant and inviting, absolutely perfect for holiday celebrations.

How to Serve White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake)

Garnishes

A few garnishing ideas can elevate your dessert presentation and flavor. Fresh raspberries add a juicy, tangy pop, while white chocolate curls lend a delicate texture and sophistication. Dusting with powdered sugar mimics a fresh snowfall, bringing a cozy holiday vibe to this already beautiful cake. Whipped cream or ganache not only ramps up indulgence but also serves as a lovely backdrop for your garnishes to shine.

Side Dishes

Pair your White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake) with simple accompaniments such as a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A cup of freshly brewed coffee or a glass of sparkling wine can perfectly complement the dessert’s sweetness and add a festive flair to your gathering. Light fruit salads or roasted nuts also balance the richness beautifully for a well-rounded holiday treat experience.

Creative Ways to Present

Presentation can be part of the fun with this recipe. For a more dramatic effect, serve logs on rustic wooden boards with sprigs of pine or holly for holiday charm. You can slice the log into individual spirals and place them on decorative plates to showcase the beautiful filling swirl. Another creative idea is to set small portions in clear glass cups layered with extra raspberry sauce and whipped cream, turning each serving into a festive parfait inspired by the White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake).

Make Ahead and Storage

Storing Leftovers

Leftover White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake) should be stored tightly wrapped in plastic wrap or in an airtight container in the refrigerator to keep the sponge moist and the filling fresh. It will stay delicious for up to 3 days, making it an excellent make-ahead dessert for any holiday schedule.

Freezing

You can freeze the assembled cake by wrapping it well in plastic wrap and then foil to prevent freezer burn. Freeze for up to 1 month. Thaw it in the refrigerator overnight before serving. This is a wonderful option if you want to spread out your holiday prep or surprise guests with a ready-made elegant dessert.

Reheating

Since this is a delicate sponge and creamy filling, it’s best served chilled or at room temperature. Avoid reheating, as heat can soften the filling too much and change the delightful texture of the cake. Simply let it sit at room temperature for about 20 minutes before serving to bring out the full flavors and softness.

FAQs

Can I use frozen raspberries for the raspberry sauce?

Absolutely! Frozen raspberries work perfectly and are often easier to find year-round. Just thaw them before cooking the sauce, and they’ll bring the same bright, tart flavor to the White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake).

What can I substitute for mascarpone if I can’t find it?

Cream cheese is a great alternative that provides a similar creamy texture and slight tang. Just make sure it’s softened well for smooth blending with the white chocolate filling.

Is the sponge cake gluten-free?

This particular recipe uses all-purpose flour, so it’s not gluten-free as written. However, you could experiment with a gluten-free flour blend suited for baking to accommodate dietary needs, keeping in mind that texture might vary slightly.

Can I make this dessert vegan?

This recipe calls for dairy and eggs, which are essential for the sponge texture and creamy filling. For a vegan version, you would need to find suitable substitutes like aquafaba for eggs and plant-based creams and cheeses, but it would require some recipe adjustments for best results.

How far in advance can I assemble the White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake)?

You can assemble the cake up to one day ahead and keep it refrigerated. This makes it convenient to prepare in advance so you can focus on enjoying your holiday without last-minute dessert stress.

Final Thoughts

This White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake) is a delicious celebration wrapped in a swirl of festive beauty. Its combination of light sponge, luscious white chocolate mascarpone filling, and bright raspberry sauce is an absolute crowd-pleaser. Once you try this recipe, it’s sure to become a holiday tradition you look forward to year after year. So gather your ingredients, roll up your sleeves, and create this stunning cake that tastes as joyful as it looks!