Description
This Christmas Yule Log Sheet Cake is a festive, chocolatey dessert featuring a light cocoa sponge cake rolled with fluffy whipped cream frosting. It’s beautifully decorated with chocolate shavings, making it a perfect centerpiece for holiday celebrations. The delicate texture and rich flavors make this traditional holiday treat a hit for all ages.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Frosting
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
Decoration
- Chocolate shavings or sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper, leaving overhang for easy cake removal.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine evenly.
- Combine Wet Ingredients: In another bowl, beat together the eggs, vegetable oil, vanilla extract, and buttermilk until smooth and well blended.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, mixing gently until just combined to create a smooth batter without overmixing.
- Pour Batter into Pan: Pour the batter evenly into the prepared jelly roll pan and spread to the corners using a spatula.
- Bake the Cake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Towel: While baking, prepare a clean kitchen towel by dampening it and sprinkling powdered sugar over the surface to prevent sticking.
- Invert and Roll Cake: When the cake is done, remove it from the oven and cool for 5 minutes. Immediately invert the cake onto the sugared towel, peel off the parchment paper, and roll the cake tightly with the towel from a short end. Let it cool completely while rolled.
- Make the Frosting: Beat heavy whipping cream in a medium bowl until soft peaks form. Gradually add powdered sugar and vanilla extract, then continue beating until stiff peaks form.
- Unroll and Frost: Carefully unroll the cooled cake, spread an even layer of whipped cream frosting over the surface, leaving a small border at the edges.
- Roll with Frosting: Roll the cake back up without the towel, sealing the seam side down on a serving platter.
- Prepare Cocoa Dusting: Mix cocoa powder with remaining powdered sugar to create a dusting for the frosting or use additional whipped cream if desired.
- Decorate: Decorate the top with chocolate shavings or sprinkles to resemble tree bark for the classic Yule Log look.
- Chill Before Serving: Refrigerate the Yule Log for at least one hour to set before slicing and serving.
Notes
- Using a damp, sugared towel helps prevent the cake from cracking when rolling.
- Be careful not to overbake the cake, as a flexible sponge is necessary for rolling.
- Chocolate shavings or sprinkles add a festive touch and mimic the texture of tree bark.
- Allow the cake to chill well to help the frosting set and enhance flavor melding.
- For an extra festive flair, you can add a dusting of powdered sugar to resemble snow.
