@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/yule-log-sheet-cake/#recipe
headline
nameYule Log Sheet Cake
descriptionYule Log Sheet Cake has all of the elegance of a classic Yule log, minus the fussy rolling. A moist and rich chocolate cake is layered with vanilla-scented whipped cream and topped with a silky, smooth chocolate buttercream. With this cake, the holidays don’t have to be a headache! Cake is what takes center stage, […]
urlhttps://12tomatoes.com/yule-log-sheet-cake
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
For the Chocolate Sheet Cake:
  • 3 cups all-purpose flour
  • 2 2/3 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 1 cup buttermilk, room temperature
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups hot strong coffee
For the Whipped Cream Filling:
  • 3 cups heavy cream, cold
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar
For the Chocolate Ganache Buttercream:
  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 1 1/2 cups unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
For decorating:
  • Red frosting
  • Green frosting
  • Powdered sugar
To make the chocolate sheet cake:
  1. Preheat oven to 350°F, spray a 9×13 baking pan with baking spray and line the bottom with parchment paper, set aside.
  2. In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl whisk together buttermilk, vegetable oil, sour cream, eggs, and vanilla. Slowly whisk in coffee.
  4. Gradually add the wet ingredients into the dry ingredients. Whisk for 1 minute to combine everything.
  5. Pour cake batter into the prepared pan and bake for 27 to 30 minutes or until a toothpick inserted comes out clean with a few moist, not wet crumbs. Let the cake cool in the pan 30 minutes before inserting the cake onto a wire rack to cool completely, and peel off the parchment paper.
  6. Once cool, slice the cake in half and place the bottom layer back into the pan. Proceed with making the filling and frosting.
To make the Whipped Cream Filling:
  1. Whip heavy cream until stiff peaks form. Gradually add vanilla and powdered sugar, whipping until the whipped cream is stiff again.
To make the frosting:
  1. In a microwave safe bowl melt chocolate and heavy cream in 30-second intervals until completely melted. Let the mixture cool for 15 minutes.
  2. In a bowl beat butter until light and fluffy and then add vanilla and salt. Scrape the sides and bottom of the bowl frequently.
  3. Gradually add the powdered sugar and cocoa powder and scrape the sides and bottom of the bowl for complete incorporation.
  4. Add in cooled ganache, beating to combine.
To assemble the cake:
  1. Spread the Whipped Cream Filling over the bottom layer of the cake. Set the top layer of the cake gently over the filling.
  2. Fit a pastry bag with a large star tip and fill with the Chocolate Frosting.
  3. Pipe swirls of frosting in random spots over the cake.
  4. Pipe vertical lines from one side of the cake to the other, creating the bark of the tree.
  5. Dust the top with powdered sugar.
  6. Use red frosting to pipe on berries and use a piping bag fitted with a leaf tip to make holly. Serve and enjoy!
Yule Log Sheet Cake has all of the elegance of a classic Yule log, minus the fussy rolling. A moist and rich chocolate cake is layered with vanilla-scented whipped cream and topped with a silky, smooth chocolate buttercream. With this cake, the holidays don’t have to be a headache! Cake is what takes center stage, […]
Course: Dessert
Allergen(s): Eggs, Wheat, Milk, Gluten, Eggs, Wheat, Milk, Gluten

Recipe adapted from Preppy Kitchen and Baking With Blondie.

<< Go Back

Yule Log Sheet Cake

A simpler version of a holiday classic.

Yule Log Sheet Cake

4.8 from 6 votes
Cuisine: American
Servings: Serves about 12
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the Chocolate Sheet Cake:

  • 3 cups all-purpose flour
  • 2 2/3 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 1 cup buttermilk, room temperature
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups hot strong coffee

For the Whipped Cream Filling:

  • 3 cups heavy cream, cold
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar

For the Chocolate Ganache Buttercream:

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 1 1/2 cups unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder

For decorating:

  • Red frosting
  • Green frosting
  • Powdered sugar

To make the chocolate sheet cake:

  1. Preheat oven to 350°F, spray a 9×13 baking pan with baking spray and line the bottom with parchment paper, set aside.
  2. In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl whisk together buttermilk, vegetable oil, sour cream, eggs, and vanilla. Slowly whisk in coffee.
  4. Gradually add the wet ingredients into the dry ingredients. Whisk for 1 minute to combine everything.
  5. Pour cake batter into the prepared pan and bake for 27 to 30 minutes or until a toothpick inserted comes out clean with a few moist, not wet crumbs. Let the cake cool in the pan 30 minutes before inserting the cake onto a wire rack to cool completely, and peel off the parchment paper.
  6. Once cool, slice the cake in half and place the bottom layer back into the pan. Proceed with making the filling and frosting.

To make the Whipped Cream Filling:

  1. Whip heavy cream until stiff peaks form. Gradually add vanilla and powdered sugar, whipping until the whipped cream is stiff again.

To make the frosting:

  1. In a microwave safe bowl melt chocolate and heavy cream in 30-second intervals until completely melted. Let the mixture cool for 15 minutes.
  2. In a bowl beat butter until light and fluffy and then add vanilla and salt. Scrape the sides and bottom of the bowl frequently.
  3. Gradually add the powdered sugar and cocoa powder and scrape the sides and bottom of the bowl for complete incorporation.
  4. Add in cooled ganache, beating to combine.

To assemble the cake:

  1. Spread the Whipped Cream Filling over the bottom layer of the cake. Set the top layer of the cake gently over the filling.
  2. Fit a pastry bag with a large star tip and fill with the Chocolate Frosting.
  3. Pipe swirls of frosting in random spots over the cake.
  4. Pipe vertical lines from one side of the cake to the other, creating the bark of the tree.
  5. Dust the top with powdered sugar.
  6. Use red frosting to pipe on berries and use a piping bag fitted with a leaf tip to make holly. Serve and enjoy!