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Delicious Christmas Yule Log Sheet Cake Recipe

★★★★★

4.7 from 117 reviews
  • Author: Hugo
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Description

This Delicious Christmas Yule Log Sheet Cake features a moist chocolate sheet cake layered with fluffy whipped cream filling and topped with a rich, silky chocolate ganache buttercream. Decorated with powdered sugar, fresh rosemary sprigs, and cranberries, this festive dessert combines luscious textures and holiday flavors perfect for your seasonal celebrations.

Ingredients

Scale

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 extract
  • 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 extract
  • 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, softened at room temperature for 10 minutes
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • 5 cups powdered sugar

Garnishes

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

Instructions

  1. Prepare Chocolate Sheet Cake: Preheat the oven to 325°F (163°C) and grease a 9×13 inch baking dish with shortening or baking spray. In a large bowl, whisk together the buttermilk, sour cream, eggs, vegetable oil, and vanilla until combined. Sift in the chocolate cake mix and gently stir until just combined. Pour the batter into the prepared pan and bake for 27-30 minutes until a toothpick inserted comes out clean. Remove the cake from the oven and allow it to cool completely on a wire rack. Once cooled, carefully slice the cake horizontally in half with a serrated knife or cake leveler. Remove the top half and set aside temporarily, placing the bottom half back into the pan for filling.
  2. Make Whipped Cream Filling: Chill a metal mixing bowl and whisk attachment in the freezer for 5 minutes to ensure cold equipment. Remove and place on the stand mixer; add the cold heavy cream and begin to whip on low speed. Gradually increase the speed over approximately 3 minutes until soft peaks form. Add vanilla extract and powdered sugar, then continue whipping until stiff peaks form, ensuring the cream is stable. Spread the whipped cream evenly over the bottom layer of the cake. Carefully place the reserved top half of the cake back on top and chill in the freezer for 5 minutes to set the filling.
  3. Prepare Chocolate Ganache Buttercream: In a medium bowl, combine the chocolate melts and heavy cream. Microwave in 30-second increments, stirring in between, until the mixture is smooth and silky. Allow the ganache to cool for 15 minutes. Meanwhile, whip the softened butter until light and fluffy. Add salt and vanilla extract to the butter and mix until combined. Gradually add the cooled ganache to the butter and whip again. Incorporate the powdered sugar in batches, whipping on high speed until the buttercream is light and fluffy. If the buttercream is too thick, add additional heavy cream one tablespoon at a time to achieve piping consistency. Transfer the buttercream to a piping bag fitted with a Wilton 1M tip.
  4. Assemble and Decorate: Pipe swirls of the chocolate ganache buttercream over the cake, starting with a few gentle swirls and extending straight lines from one side to the other to create a realistic yule log texture. Dust the entire cake lightly with powdered sugar using a sifter to mimic snow. Garnish with fresh rosemary sprigs and cranberries to add festive color and aroma. Serve and enjoy your elegant Christmas yule log cake.

Notes

  • Ensure all dairy ingredients for the filling and cake batter are at room temperature to improve texture and rise.
  • Chilling the mixing bowl and whisk before whipping cream helps achieve stiff peaks faster.
  • When slicing the cake to create layers, use a serrated knife or cake leveler for cleaner cuts and to avoid crumbling.
  • If the ganache buttercream is too stiff, add heavy cream gradually to reach a smooth, pipeable consistency.
  • Store the cake covered in the refrigerator if not serving immediately; serve within 2 days for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Christmas cake, Yule log, chocolate cake, whipped cream filling, ganache buttercream, holiday dessert

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