Raspberry Christmas Yule: An Authentic Festive Recipe

My Raspberry Christmas Yule Log: A Berry Special Tradition

There’s a moment every December when my kitchen fills with the sweet, buttery smell of vanilla sponge. It’s my signal to start my favorite holiday project: the Raspberry Christmas Yule Log. This isn’t your average chocolate log. Oh no. This one is a cloud-like vanilla cake rolled with tangy raspberry jam, creamy filling, and fresh berries. I created this version because my daughter adores raspberries. The first time I made it, her eyes lit up brighter than the tree lights. Now, it’s our non-negotiable Christmas Eve dessert. Let me show you how to make this stunning, delicious centerpiece.

The Story of the Bûche de Noël: From Forest to Festive Table

The classic Yule Log, or Bûche de Noël, is a tradition straight out of French and Belgian holiday lore. Centuries ago, families would burn a massive oak log from Christmas Eve until New Year’s Day for good luck. When big hearths became less common, clever French bakers created a cake version to keep the tradition alive! Most logs are rich chocolate. My Raspberry Christmas Yule Log puts a bright, fruity spin on that history. It brings the same festive joy but with a lighter, berry-filled heart. Think of it as honoring tradition with a delicious, modern twist your whole family will love.

Why You Will Adore This Raspberry Yule Log Recipe

You will love this recipe because it balances fancy looks with a surprisingly forgiving process. The vanilla sponge is light as air. The raspberry filling bursts with flavor. And the white chocolate ganache is like spreading a dreamy, snow-like frosting. It’s a showstopper that feels special without being overly complicated. The mix of sweet cream cheese, tart jam, and fresh berries is just perfection. It’s the dessert that makes everyone say “wow” but secretly, you’ll know it was a joy to put together. Plus, you get to do the fun roll—it’s like a delicious little magic trick!

Perfect Occasions for Your Holiday Yule Log

This Raspberry Christmas Yule Log is made for celebration! It’s the star of my Christmas dinner, of course. But it’s also wonderful for a festive brunch, a New Year’s Eve party, or even a cozy winter gathering with friends. I’ve also made it as a beautiful birthday cake for a December baby. Anywhere you want to bring a touch of elegant, homemade holiday cheer, this log is your answer. It travels well too, so you can be the hero who brings the most gorgeous dessert to the potluck.

Gathering Your Raspberry Yule Log Ingredients

Here’s everything you need to create this masterpiece. Having it all laid out before you start (that’s mise en place for you fancy folks) makes the process so smooth.

1. For the Vanilla Sponge Cake: 3/4 cup (95g) all-purpose flour, 1 tsp (4g) baking powder, 1/2 tsp (2g) salt, 4 large eggs, 2/3 cup (135g) granulated sugar, 1 tsp (5g) vanilla extract, 2 tbsp (28g) vegetable oil.
2. For the Raspberry Jam: 10 oz (300g) fresh or frozen raspberries, 1/4 cup (50g) granulated sugar, 1 tbsp (15ml) lemon juice.
3. For the Cream Cheese Filling: 9 oz (250g) cream cheese, room temperature, 1/2 cup (60g) powdered sugar, 1 tsp (5g) vanilla extract, 1 cup (240g) heavy whipping cream, cold.
4. For the Roll: 9 oz (250g) fresh raspberries.
5. For the White Chocolate Whipped Ganache: 6 oz (180g) white chocolate, 1/4 cup (60g) heavy cream, pinch of salt.
6. For Decoration: Fresh raspberries, star anise, fresh rosemary, powdered sugar.

Handy Substitution Options

No stress if you’re missing something! Here are easy swaps:

• Flour: A 1-to-1 gluten-free baking blend works great for the sponge.
• Raspberries: For the jam and filling, high-quality frozen berries are just fine. You can also use blackberries or a berry mix.
• Cream Cheese: Mascarpone cheese is a luxurious, slightly sweeter alternative.
• White Chocolate: Use good-quality semi-sweet or milk chocolate for a darker ganache.
• Decoration: Use mint sprigs, cranberries, or edible gold dust instead of rosemary and star anise.

Crafting Your Raspberry Christmas Yule Log: Step-by-Step

Follow these steps for a perfect log. Take your time and enjoy the process—the smells are half the fun!

Step 1: Bake the Vanilla Sponge

Start by heating your oven to 350°F (180°C). Line your 10×15 inch jelly roll pan with parchment paper and give it a light spray. In a small bowl, whisk together your flour, baking powder, and salt. This little mix ensures your cake rises evenly. Now, grab a big bowl and beat the eggs, sugar, and vanilla with an electric mixer. Beat it for a good 5 minutes until it’s super pale, thick, and fluffy. It should leave a ribbon trail on the surface. Gently mix in the oil. Then, sift your flour mixture over the egg foam and fold it in gently with a spatula. You want to keep all that lovely air. Pour the batter into your pan, spread it evenly, and pop it in the oven. It bakes fast—just 10-12 minutes until the top springs back.

Pro tip: Don’t open the oven door early! A draft can make your lovely sponge fall flat.

Step 2: Roll the Cake Warm

This is the crucial step for a crack-free roll. As soon as the cake comes out, dust the top generously with powdered sugar. Place a clean, thin kitchen towel over the cake. Now, carefully flip the whole pan over onto the towel. Lift the pan away and peel off the parchment paper. While the cake is still warm and flexible, use the towel to help you roll it up from the short end. Roll it snugly but not tightly, with the towel inside. Let this rolled-up bundle cool completely on a rack. This “trains” the cake to roll later with the filling.

Step 3: Make the Simple Raspberry Jam

While the cake cools, let’s make the jam. In a saucepan, combine the raspberries, sugar, and lemon juice. The berries will start to break down and get juicy as you stir over medium heat. Let it come to a simmer and cook for about 10 minutes. You’ll see it thicken nicely. For a super smooth filling, press this jam through a fine-mesh sieve to remove the seeds. It’s a bit of work but so worth it for that velvety texture. Let this cool to room temperature.

Step 4: Whip Up the Cream Cheese Filling

For the filling, your cream cheese must be soft. Beat it with the powdered sugar and vanilla until completely smooth. In a separate, very cold bowl, whip the heavy cream until you have stiff peaks. Now, gently fold the whipped cream into the cream cheese mixture. Be gentle to keep it light and fluffy. This filling is the dreamy, tangy cloud that holds your log together.

Chef’s tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. It whips faster and higher!

Step 5: Assemble Your Christmas Yule Log

The fun part! Unroll your cooled cake gently. It will lay flat. Spread the cooled raspberry jam evenly over the surface, leaving a small border. Then, spread almost all of the cream cheese filling over the jam. Scatter the fresh raspberries evenly over the cream. Now, using the towel to help guide you, re-roll the cake forward, pushing out the towel as you go. Don’t squeeze it too tight—just a firm, even roll. Place it seam-side down on your serving platter. Pop it in the fridge for at least 2 hours to set firmly.

Step 6: Create the White Chocolate Ganache Frosting

For the beautiful “bark,” melt the white chocolate with the cream in a bowl over simmering water (a double boiler). Stir until silky smooth. Let this cool to room temperature—this is important! If it’s warm, it won’t whip. Once cool, add a pinch of salt and whip it with a hand mixer for 1-2 minutes. It will become lighter in color and fluffy, like a mousse. This is your frosting.

Step 7: Decorate and Serve Your Masterpiece

Take your chilled log from the fridge. Use a serrated knife to trim off a small slice from each end at a slight angle—this gives a neat look and shows off the beautiful swirl inside. Spread the whipped ganache all over the log. Use a fork to create wavy, wood-like lines in the frosting. Now, decorate! I love adding fresh raspberries, a few sprigs of sugar-dusted rosemary, and a couple of star anise. A final dusting of powdered sugar looks like a light snowfall. Your stunning Raspberry Yule Log is ready to amaze!

Your Raspberry Christmas Yule Log Timeline

Good baking is about timing. Here’s how your day will flow:

• Prep Time: 30 minutes (active measuring and mixing)
• Cook Time: 10 minutes (for the sponge and jam)
• Cooling & Setting Time: 2 hours 30 minutes (crucial for a neat roll!)
• Total Time: About 3 hours 10 minutes
• Servings: 12 beautiful slices

The Chef’s Secret for a Perfect Roll

My absolute best trick is the *warm roll*. Rolling the sponge with the towel while it’s still warm from the oven is non-negotiable. A cool cake will crack and break when you try to roll it with the filling. The warm cake is flexible and “remembers” its rolled shape. When you unroll it later to add filling, it will curl back up perfectly without a single split. Trust me on this one!

A Little Extra Berry Info

Did you know raspberries are not true berries? Botanically, they’re “aggregate fruits” made of dozens of tiny drupelets, each with its own seed. That’s why they have that beautiful clustered look. In Victorian times, raspberries symbolized kindness. I think that’s perfect for a holiday dessert meant to be shared with love.

Necessary Kitchen Equipment

You don’t need fancy gear! Here’s the list:

• 10×15 inch Jelly Roll Pan (or half-sheet pan)
• Parchment Paper
• Electric Hand Mixer or Stand Mixer
• Mixing Bowls (various sizes)
• Saucepan
• Fine-Mesh Sieve
• Spatulas (rubber and offset)
• Clean Kitchen Towel (not terry cloth!)

Storing Your Beautiful Yule Log

Because this log has a fresh cream filling, it needs to live in the refrigerator. Cover it loosely with plastic wrap or place a cake dome over it. It will stay fresh and delicious for up to 3 days. The sponge may get slightly more moist from the fillings, but it will still taste wonderful.

You can also freeze the undecorated, filled roll for longer storage. Wrap the chilled, unfrosted log tightly in two layers of plastic wrap and then in foil. It will keep for up to a month. Thaw it overnight in the fridge before adding the ganache and decorations.

Unfortunately, I don’t recommend freezing the log after it’s been frosted with the whipped ganache. The texture of the ganache can become grainy when thawed. For the best experience, enjoy your Raspberry Christmas Yule Log within a few days of making it.

My Best Tips and Advice

• Room Temp is Key: Let your eggs and cream cheese sit out before starting. They incorporate much better.
• Don’t Over-mix the Sponge: Fold the flour in just until you see no more dry pockets. Over-mixing deflates the eggs.
• Cool Everything Completely: Warm jam or filling will melt the cream and make your log soggy.
• Use a Serrated Knife: For clean slices, use a gentle sawing motion with a serrated knife. Wipe it clean between cuts.

Presentation Tips to Wow Your Guests

Turn your log into a winter scene!

• Place it on a rustic wooden board or a silver platter.
• Add “mushrooms” made from meringue or marzipan nearby.
• Dust the whole platter with powdered sugar “snow.”
• Scatter a few gold-dusted cranberries around the base.
• For individual servings, add a small sprig of mint to each plate.

Healthier and Fun Raspberry Yule Log Variations

Love the idea but want to mix it up? Try these six twists:

1. Lemon-Raspberry Yule Log: Add the zest of two lemons to the sponge cake batter and a tablespoon of lemon juice to the cream cheese filling. The bright lemon cuts through the richness beautifully.
2. Dairy-Free Raspberry Log: Use your favorite coconut cream (chilled) instead of whipping cream. Swap the cream cheese for a dairy-free alternative. Make sure your white chocolate is dairy-free too.
3. Chocolate-Raspberry Swirl Log: Add 1/4 cup of sifted cocoa powder to half of the sponge batter. Spoon alternating dollops of vanilla and chocolate batter into the pan and swirl with a knife before baking.
4. Mini Yule Logs: Slice the filled, chilled log into individual portions. Frost and decorate each mini-log separately. Perfect for portion control or a cookie tray addition.
5. Raspberry-Coconut Snow Log: Fold 1/2 cup of toasted shredded coconut into the cream cheese filling. Cover the frosted log with more toasted coconut for a snowy, tropical look.
6. Spiced Chestnut & Raspberry Log: Fold 1/2 cup of sweetened chestnut purée into the cream cheese filling. Add a pinch of cinnamon to the sponge. A wonderfully warm, wintry flavor.

Common Mistakes to Avoid with Your Yule Log

Mistake 1: Using a Cold Cake for the First Roll

This is the biggest reason for cracked logs. If you let the sponge cake cool completely in the pan before trying to roll it, it becomes stiff and brittle. It will almost certainly split when you roll it with the filling. The key is to roll it in the towel while it is still warm and flexible from the oven. This sets its “muscle memory” so it rolls easily later.

Mistake 2: Overbeating the Cream Cheese Filling

If you beat the cream cheese and whipped cream together with the mixer on high speed, you can overwork it. This causes the filling to become too soft, almost soupy. It won’t hold the shape of the roll, and your log can become messy. Always fold the whipped cream into the cream cheese base gently by hand with a spatula. Stop as soon as it’s combined and no white streaks remain.

Mistake 3: Spreading Fillings to the Very Edge

When you assemble the log, it’s tempting to cover every inch of the cake with jam and cream. But if you spread the filling all the way to the edges, it will squish out the sides when you roll, making a mess. Always leave a 1-inch border on all sides. As you roll, the filling will push inward toward that border, creating a neat, contained swirl.

Mistake 4: Whipping Warm Ganache

The white chocolate ganache will not become fluffy and light if it’s even slightly warm. If you try to whip it before it has fully cooled to room temperature, it will stay thin and glossy. It might even separate or become greasy. Be patient. Let the melted chocolate and cream mixture cool completely, stirring occasionally, before you start whipping it with the mixer.

Mistake 5: Skipping the Chill Time Before Frosting

You’ve just rolled the log and you’re excited to frost it. I get it! But if you spread the soft ganache on a log that hasn’t set, the whole thing can start to sag or lose its shape. That minimum 2-hour chill in the fridge is essential. It firms up the filling, sets the roll’s shape, and gives you a stable canvas for your beautiful frosting “bark.”

Frequently Asked Questions About Raspberry Yule Logs

Can I make the Raspberry Christmas Yule Log ahead of time?

Absolutely! This is a great make-ahead dessert. You can bake the sponge, make the jam, and prepare the cream cheese filling a day in advance. Store them separately in the fridge. Assemble and roll the log the day you plan to serve it for the freshest texture. The fully assembled and frosted log holds beautifully in the fridge for up to 8 hours before serving.

My cake cracked when I rolled it. What did I do wrong?

Don’t worry, it happens! The most common cause is not rolling the cake while it was warm. Other reasons include overbaking the sponge (making it dry) or using too much flour. For a quick fix, just position the cracked part on the bottom of the platter. The thick layer of ganache will cover and seal most cracks. It will still taste incredible!

Can I use store-bought raspberry jam instead of making it?

Yes, you can. Use about 3/4 cup of a good-quality seedless raspberry jam. To make it more like the homemade version, you can warm it slightly and stir in a teaspoon of fresh lemon juice. This thins it just enough to spread easily and adds a bright note.

Why is my whipped ganache runny and not fluffy?

This almost always means the ganache was too warm when you tried to whip it. White chocolate is very sensitive. The mixture must be completely cooled to room temperature, which can take 30-45 minutes. If it’s runny, just put the bowl back in the fridge for 15-minute intervals, stirring in between, until it cools down and thickens enough to whip.

What can I use if I don’t have a jelly roll pan?

A standard half-sheet pan (about 13×18 inches) will work, but your cake will be thinner and you may need to reduce the baking time by a minute or two. You can also use a 9×13 inch cake pan, but you’ll get a shorter, thicker log. Adjust your roll to start from a long side for a different, but still lovely, presentation.

How do I cleanly slice the yule log without squishing it?

Use a long, thin serrated knife, like a bread knife. Run the blade under very hot water for a few seconds, then wipe it dry with a towel. The warm knife will slice through the ganache and cake cleanly. Make one gentle sawing motion for each slice, and wipe the knife clean between cuts for a perfect presentation every time.

Is it possible to make this recipe nut-free?

Yes, this recipe is naturally nut-free as written. Just always double-check the labels on your vanilla extract and white chocolate, as some brands may be processed in facilities that also handle nuts. The decorations suggested (raspberries, rosemary, star anise) are also nut-free.

Can I use frozen raspberries for the fresh ones inside the roll?

I don’t recommend it for the berries that go inside the roll. Frozen berries release a lot of water when they thaw, which can make your cake soggy and your filling watery. They are perfectly fine for making the jam, but for the fresh berry layer inside, stick with fresh, firm raspberries.

My family doesn’t like cream cheese. What’s a good substitute for the filling?

Mascarpone cheese is a fantastic substitute. It’s richer and less tangy than cream cheese. You can use the same amount (9 oz). The process is identical—just whip it with the sugar and vanilla, then fold in the whipped cream. You’ll get a luxuriously creamy, delicate filling.

How many days in advance can I bake the sponge cake?

You can bake the vanilla sponge cake up to one day ahead. Once it’s completely cool after its initial warm roll, keep it rolled in the towel. Then, wrap the whole towel-covered roll tightly in plastic wrap and store it at room temperature. This prevents it from drying out. Assemble with the fillings the next day.

A Final Sprinkle of Holiday Magic

And there you have it—my heart’s recipe for the most beautiful Raspberry Christmas Yule Log. It’s more than just a dessert. It’s a project filled with love, a centerpiece that tells a story, and a delicious new tradition waiting to happen in your kitchen. The swirl of pink jam and white cream inside always feels like a little holiday surprise. So, put on some festive music, gather your ingredients, and bake some joy. I promise, the smiles you’ll get when you bring this log to the table are the best reward of all. Happy baking, and merry everything!