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Yule Log Sheet Cake Recipe

Yule Log Sheet Cake Recipe

This festive Yule Log sheet cake bakes in one pan, rolls easily, and gets a lush chocolate ganache finish. Light mascarpone cream keeps each slice airy and elegant.
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Prep Time: 48 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Servings: 12

Ingredients
 

Main Ingredients

  • 5 large eggs room temperature
  • 0.7 cup granulated sugar
  • 1.5 tsp vanilla extract for the cake batter
  • 0.55 cup all-purpose flour spooned and leveled
  • 0.33 cup unsweetened cocoa powder plus a little for dusting the pan, optional
  • 0.25 tsp baking powder
  • 0.25 tsp fine sea salt
  • 0.5 tsp instant espresso powder optional, boosts chocolate flavor
  • 2 tbsp neutral oil such as canola or vegetable
  • 2 tbsp milk any type
  • 0.25 cup powdered sugar for dusting the towel
  • 6 oz mascarpone cheese cold, for filling
  • 1.25 cup heavy cream cold, for filling
  • 3 tbsp powdered sugar for filling
  • 1 tsp vanilla extract for filling
  • 7 oz semisweet chocolate finely chopped, for ganache
  • 0.75 cup heavy cream for ganache
  • 1 tbsp unsalted butter for ganache
  • 0.12 tsp fine sea salt pinch, for ganache
  • 4 oz fresh raspberries optional garnish
  • 1 tbsp powdered sugar for final dusting

Instructions

Preparation Steps

  • Heat oven to 375°F. Line a 10×15-inch jelly-roll pan with parchment and lightly coat it.
  • Whisk flour, cocoa, baking powder, salt, and espresso powder in a bowl.
  • Beat eggs and granulated sugar on high until thick and pale, about 3–4 minutes.
  • Mix in vanilla, oil, and milk just until combined.
  • Sift the dry mixture over the batter and gently fold until no dry pockets remain.
  • Spread batter evenly in the pan and smooth the top. Tap the pan to release bubbles.
  • Bake until the cake springs back lightly at the center, 10–12 minutes.
  • Dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and peel away parchment.
  • Roll the cake up with the towel from a short end. Let it cool for 20 minutes.
  • Beat mascarpone, powdered sugar, and vanilla until smooth. Stream in cold cream and whip to medium peaks.
  • Unroll the cake. Spread the cream evenly, leaving a 1/2-inch border. Re-roll and chill seam-side down for 20 minutes.
  • Warm cream until steaming. Pour over chopped chocolate and butter, rest 2 minutes, then stir glossy. Cool until spreadable.
  • Frost the chilled roll with ganache. Drag a fork for bark texture, dust with powdered sugar, and garnish with raspberries.

Notes

Variation: Add 1 tsp orange zest to the filling for a chocolate–orange twist, or swap mascarpone for cream cheese. Storage: Keep covered and chilled for up to 3 days; freeze the unfrosted rolled cake (well wrapped) for up to 1 month.
This recipe is an original creation inspired by classic Yule Log Sheet Cake Recipe flavors. All ingredient ratios and instructions are independently developed.