As the holiday season approaches, it’s time to start thinking about festive desserts to share with family and friends. And what better way to celebrate than with a yule log? This classic dessert is typically made with chocolate cake and a rich buttercream filling, but we’re putting a fruity twist on it with a delicious raspberry filling.
- 1 cup fresh raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate cake (homemade or store-bought)
- Chocolate ganache (homemade or store-bought)
- Fresh raspberries for garnish
- In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture has thickened and the raspberries have broken down, about 5-7 minutes. Remove from heat and let cool.
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the raspberry filling over the chocolate cake, leaving a 1-inch border around the edges. Spread the whipped cream on top of the raspberry filling.
- Carefully roll up the cake, starting at one of the short ends. Place the cake seam-side down on a serving platter.
- Drizzle the chocolate ganache over the top of the cake and garnish with fresh raspberries.
- Refrigerate for at least 1 hour before serving.
Each slice of yule log with raspberry filling contains approximately:
- Calories: 280
- Protein: 3g
- Fat: 18g
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 21g
- Sodium: 70mg
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 1 hour
- Small saucepan
- Medium mixing bowl
- Mixer or whisk
- Serving platter
This yule log with raspberry filling is perfect for holiday parties, dinners, or just as a special dessert to share with loved ones. Serve it with a dollop of whipped cream and some fresh raspberries for a beautiful and delicious presentation.
If raspberries aren’t your thing, you can easily substitute them for another fruit filling. Try using strawberries, blueberries, or even cherries for a different flavor profile.
- Instead of heavy cream, you can use whipped coconut cream for a dairy-free option.
- If you don’t have fresh raspberries, you can use frozen raspberries instead.
- If you don’t have chocolate ganache, you can make a simple chocolate sauce by melting together chocolate chips and heavy cream.
Any leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Make sure to leave a border around the edges of the cake when spreading the raspberry filling and whipped cream. This will prevent it from oozing out when you roll up the cake.
- Use a serrated knife to cut the cake for a clean and even slice.
- Make the raspberry filling and whipped cream ahead of time to save time on the day of serving.
This yule log with raspberry filling is a great make-ahead dessert. You can prepare it the day before you plan to serve it and keep it in the refrigerator until you’re ready to slice and serve.
Frequently Asked Questions:
Can I make this yule log with a different type of cake?
Absolutely! While chocolate cake is the traditional choice, you can use any type of cake you like. Vanilla or red velvet would also work well with the raspberry filling.
Can I freeze this yule log?
We don’t recommend freezing this yule log as the whipped cream filling may not hold up well in the freezer.
Can I make this yule log in advance?
Yes! You can make the raspberry filling and whipped cream up to 2 days in advance and store them in the refrigerator until you’re ready to assemble the cake.
Yule logs are a classic dessert that never goes out of style, and this raspberry-filled version is sure to be a hit at your next holiday gathering. The tangy sweetness of the raspberry filling pairs perfectly with the rich chocolate cake and creamy whipped cream. Plus, it’s a beautiful dessert that will impress your guests without requiring too much effort on your part. So give this recipe a try and let us know what you think!