Name: Delicious Christmas Yule Log Sheet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3/4 cup buttermilk, room temperature; 2/3 cup sour cream, room temperature; 3 whole large eggs, room temperature; 1/3 cup vegetable oil; 1 tablespoon vanilla extract; 1 15.25 oz Chocolate Cake Mix (Duncan Hines Dark Chocolate Fudge recommended); 3 cups heavy whipping cream, cold; 1 tablespoon vanilla extract; 1 cup powdered sugar; 3 cups chocolate melts (Ghirardelli recommended); 1 cup heavy cream, plus more if needed; 2 sticks (1 cup) unsalted butter, softened at room temperature for 10 minutes; 1 tablespoon vanilla extract; 1 pinch salt; 5 cups powdered sugar; 1/2 cup powdered sugar for dusting; Sprigs of fresh rosemary; Fresh cranberries

Introduction

This Delicious Christmas Yule Log Sheet Cake is a festive treat perfect for holiday gatherings. It combines a moist chocolate sheet cake with a light whipped cream filling and rich chocolate ganache buttercream, decorated to resemble a traditional yule log. This show-stopping dessert is sure to impress both family and friends.

The image shows a rectangular chocolate dessert in a white baking pan. The top layer of the dessert has smooth, wavy lines of chocolate cream running across it, with three round swirled rosettes of the same chocolate cream spaced evenly on top. There is a light dusting of powdered sugar over the chocolate surface. Around the edges of the dessert, there are sprigs of green rosemary and scattered red cranberries, adding a festive look. In the background, there is a white marbled surface with some loose cranberries and dark chocolate pieces scattered around. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Sheet Cake:

3/4 cup buttermilk, room temperature
2/3 cup sour cream, room temperature
3 whole large eggs, room temperature
1/3 cup vegetable oil
1 tablespoon vanilla
1 (15.25 oz) chocolate cake mix (Duncan Hines Dark Chocolate Fudge recommended)

Whipped Cream Filling:

3 cups heavy whipping cream, cold
1 tablespoon vanilla
1 cup powdered sugar

Chocolate Ganache Buttercream:

3 cups chocolate melts (Ghirardelli recommended)
1 cup heavy cream (plus more if needed)
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon vanilla
1 pinch salt
5 cups powdered sugar

Garnishes:

1/2 cup powdered sugar for dusting
Sprigs of fresh rosemary
Fresh cranberries

Equipment:

Wilton 1M piping tip
9×13 sheet pan or dish
Serrated knife or cake leveler

Instructions

Step 1: Preheat your oven to 325°F (163°C). Prepare a 9×13-inch baking dish by greasing it with shortening or baking spray and set aside.

Step 2: In a large bowl, whisk together buttermilk, sour cream, eggs, vegetable oil, and vanilla. Sift in the chocolate cake mix and gently stir until combined.

Step 3: Pour the batter into the prepared pan, spreading it evenly. Bake for 27 to 30 minutes until a toothpick inserted into the center comes out clean.

Step 4: Allow the cake to cool completely on a wire rack. Carefully slice the cake horizontally in half with a serrated knife or cake leveler. Lift the top half off and set aside, while placing the bottom half back into the baking pan.

Step 5: For the whipped cream filling, chill a metal mixing bowl and whisk attachment in the freezer for 5 minutes. Pour cold heavy cream into the bowl and whip on low speed, gradually increasing to high, until stiff peaks form (about 3 minutes).

Step 6: Add vanilla and powdered sugar to the whipped cream and whip again until firm peaks form. Spread the whipped cream evenly over the bottom half of the cake.

Step 7: Place the reserved top half of the cake over the filling and chill the whole cake in the freezer for 5 minutes to set.

Step 8: To make the chocolate ganache buttercream, combine the chocolate melts and heavy cream in a medium bowl. Microwave for 30 seconds, stir, and repeat until smooth. Let cool for 15 minutes.

Step 9: Beat the butter until light and fluffy. Add salt and vanilla, then mix in the cooled ganache.

Step 10: Gradually add powdered sugar and whip at high speed until the buttercream is fluffy. Add more heavy cream one tablespoon at a time if the buttercream is too thick.

Step 11: Fill a piping bag fitted with a Wilton 1M tip with the buttercream. Pipe swirls on top of the cake, straightening the ends out to resemble a log.

Step 12: Pipe horizontal lines across the swirls to create a bark effect. Dust with powdered sugar to imitate snow and decorate with sprigs of rosemary and fresh cranberries before serving.

Tips & Variations

Use cold heavy cream and chilled equipment for the whipped cream filling to achieve the best volume and texture.

For a more intense chocolate flavor, try using bittersweet chocolate melts in the ganache buttercream.

Substitute fresh berries for cranberries to vary the garnish or add edible gold dust for an extra festive touch.

Make the ganache buttercream a day ahead and refrigerate, then whip briefly before piping if needed.

FAQs

Can I use a different cake mix for the sheet cake?

Yes, you can use any chocolate cake mix of your choice. Just ensure to follow the mixing instructions and maintain the additional ingredients for moisture and texture.

How do I prevent the whipped cream from melting when assembling?

Keep your whipped cream very cold by chilling your equipment before whipping and assembling the cake in a cool environment. Placing the cake in the freezer for a short time after assembling helps set the filling.