White Chocolate Birch Log Cake

White Chocolate Birch Log Cake is a delightful rendition of the famous Yule log.

White Chocolate Birch Log Cake

QUICK TIP: Melted white chocolate chip mixture can be cooled quickly by setting pan over bowl of ice water and stirring until cool and thick. - Do not let water get into mixture.



  • 5 eggs, separated
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup C&H® Powdered Sugar
  • 1/2 teaspoon cream of tartar
  • 3/4 cup all-purpose flour


  • 1 1/4 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons C&H® Powdered Sugar
  • 2 tablespoons cocoa powder, unsweetened


  • 1 cup white chocolate chips
  • 2 tablespoons butter
  • 1/3 cup Half-and-Half
  • 2 cups C&H® Powdered Sugar
  • 1/4 cup semi-sweet chocolate chips, melted


  1. Cake: Heat oven to 400 degrees F. Grease 15 x 10 x 1-inch baking pan. Line pan with waxed paper. Generously grease and flour waxed paper; set aside.
  2. Beat egg yolks, salt and vanilla in large mixing bowl. Gradually add sugar and beat until thick and pale yellow.
  3. Beat egg whites and cream of tartar in separate bowl until stiff peaks form.
  4. Fold egg whites into yolks. Sprinkle flour over top of egg mixture, folding gently until well blended. Spread batter evenly in prepared pan.
  5. Bake 8-9 minutes or until cake springs back when lightly touched near center.
  6. Filling: Sprinkle clean dish towel with additional confectioners' or powdered sugar. Invert cake onto towel. Remove waxed paper; trim uneven edges.
  7. Starting at narrow end, roll cake in towel. Place on cooling rack, seam side down. Cool.
  8. Whip cream until soft peaks form.
  9. Add vanilla extract, sugar and cocoa. Beat until stiff.
  10. Unroll cooled cake. Spread Filling evenly on cake. Roll up. Cover and refrigerate until ready to frost.
  11. Frosting: Combine white chocolate chips, butter and Half-and-Half in small saucepan. Heat over low heat until chips melt, stirring constantly. Cool completely.
  12. Refrigerate until slightly thick.
  13. Add sugar. Beat until smooth and fluffy and of good spreading consistency. If too thick, add 1-2 teaspoons half-and-half until desired consistency. Frost cake.
  14. Garnish with thin lines of melted chocolate chips drizzled across frosted cake roll.

Yield: 10 servings

Recipe and photo used with permission from: C&H Sugar, Inc.