Yule Log Sheet Cake Recipe

This is a Yule log sheet cake — the unpretentious cousin of the fancy roulade that mostly tastes like chocolate and holiday nostalgia and is way easier to roll when you’re half-asleep after wrapping presents. It’s a sheet cake rolled with whipped filling and dressed up to look like a log: rustic bark-y frosting, a dusting of powdered sugar “snow,” and maybe a sprig of rosemary pretending to be a pine branch. It’s special because it looks festive but doesn’t require perfect technique, and honestly? it feeds a crowd without me flipping out.

My little family gobbles this up every December. My partner calls it “the holiday hug cake” because he sneaks second slices while I’m taking pictures. One year I tried to be clever and make individual mini logs — disaster. The filling squirted everywhere, and my kid declared the kitchen “a chocolate crime scene.” We laughed until we cried, cleaned up, and vowed to stick to the simple sheet version forever. Now it’s our go-to for potlucks, teacher gifts, and any night we want to feel slightly dramatic with minimal effort.

Kitchen Talk

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I’ve rolled this cake in a towel, on parchment, and once on my kid’s placemat because the counter was full of cookie trays. It still rolled. The trick I learned the hard way is to cool the cake just enough to handle but not stone cold — too cold and it cracks; too hot and the filling melts into a sad puddle. I once swapped out the typical chocolate frosting for a salted caramel buttercream on a whim and everyone lost their minds, even my skeptical mother-in-law. Moral: the structure is forgiving, so the flavor experiments are where the fun is.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and a standard granulated sugar for the cake — no need for specialty flours here. Check the leavener’s date if it’s been hanging out in the back of your pantry.
– Fats & Oils: Butter gives better flavor and structure for the cake and the frosting; you can swap some for neutral oil if you want a slightly softer crumb.
– Chocolate: For the best bark texture, pick a semisweet baking chocolate you’d actually eat; cheap chips work, but a good bittersweet bar makes it taste grown-up.
– Fruit: If you add citrus zest to the filling or frosting, choose unwaxed lemons/oranges or buy organic for better peel flavor.
– Nuts & Seeds: Toasted chopped hazelnuts or walnuts are great for sprinkling — buy whole and chop at home if you can for fresher flavor.
– Flavor Boosts (vanilla/zest): Use good vanilla extract or the real thing if you have it; a little orange or espresso powder can deepen the chocolate without being obvious.

Prep Ahead Ideas

– Bake the sheet cake the day before and keep it wrapped in plastic at room temp — it firms up and is easier to roll without tearing.
– Whip the filling in the morning and keep it chilled in an airtight container; give it a quick re-whip if it settles.
– Make the frosting a day ahead and let it come to room temp for easier spreading.
– Store rolled cake in a shallow airtight container in the fridge; slice the next day for less crumb mess and neater pieces.

✔Time-Saving Tricks

– Use parchment for lining and rolling — it’s a one-step cleanup and helps the cake slide right off.
– If you’re short on time, a whipped chocolate ganache (quick melt-chill-whip) is faster than a fully modeled buttercream.
– Use store-bought crushed cookies or toasted nuts to fake rustic bark texture when you don’t want to pipe.
– Don’t rush the chilling step; the cake behaves much better if the filling and frosting have a few minutes to set.

✔Common Mistakes

– Overbaking the sheet cake makes it crack when you roll it; I once left a tray in and had an army of cracks to hide with frosting — workably ugly, but avoidable.
– Rolling while too warm = melty filling disasters. Wait until it’s just warm or cool, depending on the filling.
– Not using enough powdered sugar in the frosting can leave it too soft to look like “bark.” Add a touch more or chill briefly.
– Trying to trim every little flaw — accept a few imperfections and use them: powdered sugar “snow” hides a multitude of sins.

What to Serve It With

– A bright, simple green salad with a citrus vinaigrette to cut the richness.
– A pot of strong coffee or espresso for adults, hot chocolate for kids.
– Vanilla ice cream or whipped cream on the side for extra decadence.

✔Tips & Mistakes

– Let the cake cool just enough to handle — too hot and the filling melts; too cold and it cracks.
– If your frosting splits, chill it briefly and re-whip on low speed.
– Keep a tray of extra powdered sugar for quick touch-ups and a festive look.
– If it cracks on the first roll, re-roll gently with parchment and patch with frosting.

✔Storage Tips

Keep leftovers chilled in an airtight container for up to a few days — it actually slices neater the next day. If you eat it cold, it’s denser and the flavors meld; that’s perfectly fine for breakfast with coffee, no shame. For longer storage, freeze wrapped slices for a month; thaw in the fridge before serving.

✔Variations and Substitutions

I’ve made this with a coffee-flavored sponge, with orange zest in the filling, and once with a marshmallow-y Swiss meringue for the center (that one was extra glamorous and slightly dramatic). You can swap butter for a vegan block butter and use a non-dairy whipped filling if needed. Cocoa powder can be increased for deeper chocolate, and a splash of rum or brandy in the filling makes it grown-up without being obnoxious. Avoid very liquid fillings unless you like pudding leaks.

Frequently Asked Questions

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 minutes

Cook Time: 12 minutes minutes

Total Time: 1 hour hour

Servings: 12

Ingredients

 

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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.