The classic rolled cake, dusted with powdered sugar to resemble snow, is a festive centerpiece that never fails to impress. But this year, let’s take it up a notch with a Pistachio Raspberry Yule Log.

Imagine a light and fluffy pistachio sponge cake, filled with a tangy raspberry cream, and rolled into a beautiful log. Topped with a silky pistachio buttercream and garnished with fresh raspberries and crushed pistachios, this dessert is as stunning as it is delicious. Whether you’re hosting a holiday party or just want to treat yourself, this Yule Log is sure to wow.

Why You’ll Love This Pistachio Raspberry Yule Log

This Yule Log is the perfect blend of flavors and textures. Here’s why you’ll love it:

Festive and impressive: It’s a showstopper dessert that’s perfect for holiday gatherings.
Nutty and fruity: The combination of pistachio and raspberry is a match made in dessert heaven.
Make-ahead friendly: You can prepare most of the components in advance, making it stress-free for busy hosts.
Customizable: Swap the raspberries for other berries or add a layer of chocolate ganache for a decadent twist.

Let’s roll up our sleeves and get baking!

How to Make It

Making this Pistachio Raspberry Yule Log is easier than you might think, and I’ll walk you through every step.

Start by preparing the pistachio sponge cake. Whip egg yolks and sugar until pale and fluffy, then gently fold in ground pistachios, flour, and whipped egg whites. Spread the batter onto a parchment-lined jelly roll pan and bake until golden and springy.

As soon as the cake comes out of the oven, turn it out onto a kitchen towel dusted with powdered sugar and roll it up gently.

Let it cool completely while you prepare the raspberry filling.

For the filling, cook fresh raspberries, sugar, and a touch of cornstarch until thickened. Let it cool completely before spreading it evenly over the unrolled cake. Roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.

Now, it’s time to decorate! Whip up a silky pistachio buttercream by beating softened butter, powdered sugar, ground pistachios, and a splash of heavy cream until smooth.

Spread the buttercream over the log, using a fork to create a bark-like texture.

Garnish with fresh raspberries and crushed pistachios for a festive touch. Dust with powdered sugar to resemble snow, and your stunning Yule Log is ready to impress!

Make Ahead Method

This Pistachio Raspberry Yule Log is a fantastic dessert for planning ahead, especially during the busy holiday season. Here’s how to break it down:

Sponge Cake

You can bake the pistachio sponge cake up to 2 days in advance. Once it’s cooled completely, wrap it tightly in plastic wrap and store it at room temperature. This helps keep the cake moist and ready for filling and rolling.

Raspberry Filling

The raspberry filling can be made up to 3 days ahead. Store it in an airtight container in the fridge. When you’re ready to use it, give it a quick stir to loosen it up.

Assembled Yule Log

You can assemble and decorate the Yule Log a day before serving. Once decorated, cover it loosely with plastic wrap and store it in the fridge. Let it sit at room temperature for about 30 minutes before serving to take the chill off.

Freezing Option

If you want to prepare the Yule Log even further in advance, you can freeze the unfilled sponge cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to a month. Thaw it at room temperature before filling and decorating.

Pro Tips

Here are some expert tips to ensure your Pistachio Raspberry Yule Log turns out perfect every time:

For the Sponge Cake:

Room-temperature eggs: Let your eggs come to room temperature before whipping. This helps the sponge cake rise properly and achieve a light, airy texture.
Don’t overmix the batter: Gently fold in the whipped egg whites to keep the cake fluffy. Overmixing can deflate the batter and result in a dense cake.
Roll the cake while warm: As soon as the cake comes out of the oven, roll it up in a kitchen towel dusted with powdered sugar. This prevents cracking and makes it easier to shape later.

For the Raspberry Filling:

Use fresh raspberries: Fresh berries give the best flavor, but frozen raspberries work too—just thaw and drain them well to avoid excess moisture.
Cool completely: Make sure the raspberry filling is completely cool before spreading it on the cake. Warm filling can make the cake soggy.

For Assembly and Decoration:

Chill before decorating: After filling and rolling the cake, let it chill in the fridge for 30 minutes before adding the buttercream. This helps the log hold its shape.
Create a bark texture: Use a fork to drag lines through the buttercream, creating a realistic bark-like texture.
Garnish creatively: Add fresh raspberries, crushed pistachios, and a dusting of powdered sugar for a festive look. You can even add edible holly leaves or meringue mushrooms for extra holiday flair.

General Tips:

Practice patience: Let the cake cool completely before filling and rolling. Rushing this step can lead to cracks.
Use a kitchen scale: Weigh your ingredients for the most accurate results, especially for the sponge cake.
Get creative with flavors: Swap raspberries for other berries or add a layer of chocolate ganache for a decadent twist.

Storage Options

Room Temperature: Store the assembled Yule Log at room temperature for up to 2 days, covered loosely with plastic wrap.
Fridge: For longer storage, keep it in the fridge for up to 5 days. Let it come to room temperature before serving.
Freezer: You can freeze the unfilled sponge cake for up to a month. Thaw at room temperature before filling and decorating.

Tools For This Recipe

Jelly roll pan for baking the sponge cake.
Stand mixer or hand mixer for whipping egg whites and buttercream.
Silicone spatula for folding the batter.
Kitchen towel for rolling the cake.
Piping bag and tips for decorating (optional).

FAQs!

Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid excess moisture in the filling.

Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend.

Why did my cake crack?
This can happen if the cake is overbaked or rolled too tightly. Make sure to roll it while it’s still warm and flexible.

Variations and Substitutions

Swap raspberries for strawberries or blackberries.
Add a layer of dark chocolate ganache under the buttercream for a decadent twist.
Use almond flour instead of pistachios for a different nutty flavor.
For a vegan version, try using aquafaba (chickpea water) instead of egg whites.

Let’s Wrap It Up!

This Pistachio Raspberry Yule Log is the perfect dessert to bring holiday cheer to your table. It’s nutty, fruity, and absolutely stunning.

I’d love to hear how it turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.

Be sure to check these 30 Easy Pistachio Desserts

Pistachio Raspberry Yule Log

A festive Yule Log made with a light pistachio sponge cake, tangy raspberry filling, and silky pistachio buttercream. Perfect for holiday celebrations!

Print Recipe Pin Recipe

Prep Time 45

Cook Time 15

Chilling Time 2

Total Time 3

Course Dessert

Cuisine French

Servings 10 slices

Ingredients

For the Pistachio Sponge Cake:

4 large eggs separated
¾ cup 150g granulated sugar
½ cup 50g ground pistachios
½ cup 60g all-purpose flour
1 tsp vanilla extract
Pinch of salt

For the Raspberry Filling:

1 ½ cups 200g fresh raspberries
¼ cup 50g granulated sugar
1 tbsp cornstarch
1 tbsp water

For the Pistachio Buttercream:

½ cup 115g unsalted butter, softened
2 cups 240g powdered sugar
¼ cup 25g ground pistachios
1-2 tbsp heavy cream

For Garnish:

Fresh raspberries
Crushed pistachios
Powdered sugar

Instructions

Make the Sponge Cake:

Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
In a large bowl, whisk egg yolks and sugar until pale and fluffy. Add vanilla extract.
In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
Gently fold the ground pistachios and flour into the yolk mixture. Then fold in the egg whites.
Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until golden and springy.

Prepare the Raspberry Filling:

In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat until thickened. Let cool completely.

Roll the Cake:

Immediately turn the baked cake out onto a kitchen towel dusted with powdered sugar. Roll it up gently and let it cool completely.

Assemble the Yule Log:

Unroll the cake and spread the raspberry filling evenly. Roll it back up and place it seam-side down on a serving platter.

Decorate:

Beat butter, powdered sugar, ground pistachios, and heavy cream until smooth. Spread over the log and use a fork to create a bark-like texture.
Garnish with fresh raspberries and crushed pistachios. Dust with powdered sugar before serving.