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This Christmas Yule Log Sheet Cake is a delectable way to bring festive joy to your holiday gatherings. With its perfectly soft cake rolled around a fluffy whipped cream filling and a rustic chocolate finish, this recipe is a showstopper. I made it for the first time last year as a new holiday tradition, and it instantly became the centerpiece of our family celebration.
I vividly remember the smiles on everyone’s faces when this was served after our Christmas dinner – it truly added that magical touch to the evening.
Ingredients
- All purpose flour: Ensures structure and soft texture. Use a high-quality brand for better results.
- Granulated sugar: For sweetness and balancing the cocoa flavor.
- Unsweetened cocoa powder: Provides that deep, chocolatey base. Look for one with a rich color and aroma.
- Baking powder and baking soda: Together create the perfect rise. Ensure freshness for the best results.
- Salt: Enhances all the surrounding flavors.
- Large eggs: Bind everything and provide moisture. Use fresh eggs for the best texture.
- Vegetable oil: For a moist, tender cake. Opt for a neutral oil like canola if preferred.
- Vanilla extract: Infuses warmth and enhances the chocolate. Use pure extract for the best flavor.
- Buttermilk: Ensures added moisture and subtle tang to balance the sweetness.
- Heavy whipping cream: Creates the soft and airy frosting. Chill the cream before whipping for best results.
- Powdered sugar: Sweetens and stabilizes the whipped cream.
- Cocoa powder and powdered sugar for frosting: Add a light dusting for a snowy decorative touch.
- Chocolate shavings or sprinkles: Provide a festive and textured finish.
How To Make Christmas Yule Log Sheet Cake
- Preheat the Oven:
- Set your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, allowing some to hang over the edges for easy removal once baked.
- Mix Dry Ingredients:
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until all the ingredients are fully incorporated and airy.
- Combine Wet Ingredients:
- In another bowl, whisk the eggs, vegetable oil, vanilla, and buttermilk together until smooth and well blended.
- Create the Batter:
- Slowly add the wet mixture to the dry ingredients. Mix gently until fully combined and smooth, avoiding overmixing which can make the cake dense.
- Bake the Cake:
- Pour the batter into the lined pan. Spread it evenly to the edges with a spatula. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Roll the Cake:
- Once baked, let the cake cool for approximately 5 minutes in the pan. Meanwhile, prepare a clean damp kitchen towel sprinkled with powdered sugar. Gently invert the cake onto the prepared towel, peel off the parchment, and tightly roll the cake with the towel starting from one short side. Let it cool completely while rolled.
- Prepare the Frosting:
- In a bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract while continuing to whip to stiff peaks.
- Assemble the Roll:
- Once the cake has cooled, carefully unroll it. Spread an even layer of frosting over the surface, leaving a slight border. Roll it again gently (without the towel) and place it seam-side down on a serving dish.
- Decorate:
- For a dusting effect, mix cocoa powder and powdered sugar, then sprinkle lightly over the roll. Alternatively, spread extra whipped cream on the surface and top with chocolate shavings or sprinkles to mimic tree bark. Chill for at least an hour before slicing.
One of my favorite details about this recipe is the frosting. It’s light and velvety, creating the perfect balance with the rich chocolate cake. It reminds me of snowy Christmas mornings growing up, and that nostalgia makes this dessert all the more special.
Storage Tips
Store the cake in an airtight container in the refrigerator for up to three days. If freezing, wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to two months. Thaw in the refrigerator overnight before serving.
Ingredient Substitutions
If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes as a substitute. For a non-dairy version, coconut cream can replace the heavy whipping cream.
Serving Suggestions
Serve this Yule Log with hot cocoa or coffee for the ultimate holiday pairing. Garnish each slice with additional sprinkles or chocolate curls for a fancy touch.
Cultural Context
The Yule Log, or "bûche de Noël," has its origins in French Christmas traditions. It was inspired by the custom of burning an actual Yule log in the hearth as a symbol of warmth and light during the long winter nights. Today, this dessert pays homage to those roots with its realistic presentation resembling a log.
The holiday season calls for impressive desserts, and this Yule Log Sheet Cake checks all the boxes. Cutting into this cake to reveal its swirls of chocolate and cream feels magical. Share this recipe with loved ones and make it a cherished part of your festive traditions.
Recipe FAQs
- → How do I prevent the cake from cracking while rolling?
Using a damp kitchen towel sprinkled with powdered sugar helps to keep the cake pliable, reducing the chances of cracking when rolling.
- → Can I prepare the Yule Log in advance?
Yes, you can prepare the cake a day ahead. Wrap it tightly in plastic wrap and store in the fridge until ready to serve.
- → What can I use instead of buttermilk?
If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
- → How can I decorate the Yule Log creatively?
Aside from chocolate shavings, you can use edible glitter, fondant holly leaves, or marzipan mushrooms to enhance the festive look.
- → Can I freeze the Yule Log for later use?
Yes, wrap the completely assembled Yule Log in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving.