you're making mealtime meaningful.
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, especially during the holiday season, yet most of the classic Christmas cakes are fussy and arduous, but not this Yule Log Sheet Cake. Here, the rolling is removed and in its place is a fudgy and decadent chocolate sheet cake meant to feed a crowd.
What Are The Components Of The Yule Log Sheet Cake?
Chocolate cake layer
Whipped cream filling
Chocolate buttercream
Red and green frosting (for decoration)
Powdered sugar (for garnish)
Are There Shortcuts For This Recipe?
If you’re in a pinch, a chocolate cake mix can substitue for the from-scratch cake and whipped topping can be substituted for the whipped topping.
You can use a cake mix instead of making a chocolate cake from scratch, but this cake is super easy to make! You mix the dry ingredients in one bowl and the wet ingredients in another bowl. After combining the dry and wet ingredients together, a cup of strong brewed hot coffee is added to the mix. The batter will look really loose, but this is okay! Once the cake is baked, let it cool in the pan for thirty minutes before inverting onto a wire rack to cool completely.
When it is cooled, carefully slice the cake in half horizontally and put the bottom half back into the cake pan.
The whipped cream topping is a simple combination of whipped cream, powdered sugar, and vanilla. While you can use whipped topping in the filling, fresh whipped cream feels decadent and feels special for the holiday season. Here, the chocolate buttercream has the addition of chocolate ganache, adding a deeper chocolate flavor to the frosting.
This cake can be easily made ahead of time. In fact, you can make the cake and buttercream the day before and assemble it the following day. The chocolate cake will taste better the following day after it’s rested for several hours in the refrigerator.
After you cut the cake in half and placed the bottom into the pan, spread the whipped cream over the bottom layer, and cover with the top cake layer.
What Can Be Used To Make The Bark Pattern?
There are many ways to go about making the bark of the Yule Log Sheet. You can use a cake comb, fork, knife, or star tip to make the lines. Out of all of these options, a pastry bag (or plastic storage bag) fitted with a star tip will produce the fastest and cleanest results.
Using a star tip, pipe swirls onto the top of the sheet cake. Pipe long lines with the star tip vertical across the cake, avoiding the swirls. This will give the appearance of bark. Dust with powdered sugar. Decorate the edges of the cake with red berries and green leaves.
Even without the rolling, this Yule Log Sheet Cake has a stately presence to grace any holiday table. The top mimics the classic decorations found on a yule log.
Unlike the classic yule log cake, which is a dried sponge, this chocolate sheet cake is something you’ll want to bake for any occasion. Its moist and tender crumb are full of rich and complex chocolate flavor.
The whipped cream in between is a great contrast to the chocolate, adding light and refreshing levity to each bite.
Chocolate ganache and cocoa powder in the frosting makes for a buttercream that has a nice, bold chocolate flavor.
It’s holiday decadence without the holiday stress! Yule Log Sheet Cake’s pretty appearance masks its quick and easy prep, and honestly, no one has to know!
Yule Log Sheet Cake
Yield(s): Serves about 12
1h 15m prep time
30m cook time
1h 20m inactive
you're making mealtime meaningful.
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:
- Preheat oven to 350°F, spray a 9×13 baking pan with baking spray and line the bottom with parchment paper, set aside.
- In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl whisk together buttermilk, vegetable oil, sour cream, eggs, and vanilla. Slowly whisk in coffee.
- Gradually add the wet ingredients into the dry ingredients. Whisk for 1 minute to combine everything.
- 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.
- 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:
- 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:
- In a microwave safe bowl melt chocolate and heavy cream in 30-second intervals until completely melted. Let the mixture cool for 15 minutes.
- In a bowl beat butter until light and fluffy and then add vanilla and salt. Scrape the sides and bottom of the bowl frequently.
- Gradually add the powdered sugar and cocoa powder and scrape the sides and bottom of the bowl for complete incorporation.
- Add in cooled ganache, beating to combine.
To assemble the cake:
- Spread the Whipped Cream Filling over the bottom layer of the cake. Set the top layer of the cake gently over the filling.
- Fit a pastry bag with a large star tip and fill with the Chocolate Frosting.
- Pipe swirls of frosting in random spots over the cake.
- Pipe vertical lines from one side of the cake to the other, creating the bark of the tree.
- Dust the top with powdered sugar.
- Use red frosting to pipe on berries and use a piping bag fitted with a leaf tip to make holly. Serve and enjoy!
Recipe adapted from Preppy Kitchen and Baking With Blondie.