This Yule Log Cake Recipe is an absolute showstopper for any festive gathering, blending moist Devil’s Food cake with luscious vanilla and chocolate buttercream for a dessert that feels like a warm holiday hug. Its light, airy texture and rich flavors make it both stunning to serve and incredibly satisfying to eat. Whether you’re a seasoned baker or trying something new, this recipe promises a joyful baking experience with a delicious payoff that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a crucial role in achieving the perfect moisture, flavor, and charm of your Yule Log Cake. From eggs that add fluffiness to the vibrant frostings that bring it all together, you’ll love how easily these pantry staples transform into a festive masterpiece.
- 6 large eggs (room temperature): Eggs provide the light and airy structure for the cake, making it fluffy and tender.
- 1 Box Devil’s Food Cake Mix: This gives the cake its rich chocolate flavor and ensures a moist, dense crumb.
- 1/3 cup water: Hydrates the batter for the perfect consistency.
- 1/4 cup vegetable oil: Adds moisture and keeps the cake soft.
- 2 cups (one 16-ounce container) Vanilla Buttercream Frosting: Brings a creamy, sweet contrast inside the cake roll.
- 4 cups (two 16-ounce containers) Chocolate Buttercream Frosting: Used for the outside layer, creating that signature bark-like Yule Log appearance.
- Sugared Cranberries and Rosemary (optional): Adds a festive touch and a pop of color as garnish.
- Powdered Sugar (for dusting): A delicate snowy finish that enhances the wintery theme.
How to Make Yule Log Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s hot and ready for the cake batter. Line a 12×16 jelly roll pan with parchment paper, then spray the paper and pan edges with non-stick spray. This setup is critical to prevent sticking and to help shape the cake perfectly for rolling.
Step 2: Beat the Eggs
Next, place the six eggs in a mixing bowl and beat them on high speed for about 5 minutes until they turn a light yellow and become foamy. This step is key; the beaten eggs add air into the batter, giving the cake a tender, airy texture that’s easier to roll without cracking.
Step 3: Combine Cake Mix and Liquids
Add the Devil’s Food Cake mix, vegetable oil, and water to the beaten eggs. Beat everything together on low speed for 2 to 3 minutes to incorporate the ingredients smoothly. The oil and water keep the cake moist, while the cake mix infuses that classic chocolate depth we all love in a Yule Log Cake Recipe.
Step 4: Spread Batter and Bake
Pour your batter onto the prepared pan and spread it evenly using a spatula. To settle it neatly, gently tap the pan on the countertop a couple of times. Bake in your preheated oven for 12 to 14 minutes, checking with a toothpick—when it comes out clean, your cake is ready to come out and cool slightly.
Step 5: Cool and Frost
Let your cake cool just until it’s warm to the touch. This makes it pliable for rolling. Spread the vanilla buttercream evenly over the cake surface, then carefully roll the cake from the short end, using the parchment to help keep it tight but gentle to avoid cracks. Finally, frost the outside generously with chocolate buttercream to replicate the look of a rustic tree log—the hallmark of this Yule Log Cake Recipe.
How to Serve Yule Log Cake Recipe
Garnishes
For an extra festive flair, adorn your cake with sugared cranberries and sprigs of rosemary. These touches add both a pop of vibrant color and a fresh herbal aroma that subtly complements the rich chocolate and buttercream flavors. A light dusting of powdered sugar can mimic freshly fallen snow, enhancing the winter wonderland vibe beautifully.
Side Dishes
This Yule Log Cake pairs wonderfully with simple sides like a bowl of vanilla ice cream or a splash of spiced eggnog, which can balance its sweetness. Fresh berries or a tangy citrus compote can also be delightful, providing a refreshing brightness alongside the indulgence of the cake.
Creative Ways to Present
For an unforgettable centerpiece, place your Yule Log on a rustic wooden serving board sprinkled lightly with powdered sugar. Surround it with pine cones or small branches of pine to evoke cozy holiday charm. Alternatively, slice the log into elegant rounds and serve plated with a drizzle of chocolate ganache for a refined finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Yule Log Cake refrigerated, covered loosely with plastic wrap or in an airtight container to keep it moist and fresh. It should maintain its delicious texture and flavor for up to 3 days, perfect for savoring every slice or sharing with friends later on.
Freezing
You can freeze the cake before frosting for maximum convenience. Wrap the uncut cake tightly in plastic wrap and then in foil to prevent freezer burn. It will keep well for up to a month. When you’re ready to enjoy, thaw overnight in the refrigerator and then frost as usual for the best taste and texture.
Reheating
Because this is a delicate frosted cake, reheating generally isn’t recommended. However, if you prefer a slightly softer texture after refrigeration, let the slices sit at room temperature for 30 minutes before serving. This approach highlights the lusciousness of the buttercream without risking melting or damaging the presentation.
FAQs
Can I make the cake from scratch instead of using a mix?
Absolutely! Although this recipe uses a Devil’s Food Cake mix for convenience, you can use your favorite homemade chocolate sponge cake recipe. The key is achieving a light, flexible texture that rolls easily to stay true to the Yule Log Cake Recipe’s signature look.
What’s the best way to roll the cake without cracks?
The secret is to roll the cake while it’s still warm, using the parchment paper to guide it. If it’s too cool, it may crack. A gentle and steady hand during rolling helps maintain those beautiful spirals inside your Yule Log Cake Recipe.
Can I use different frostings besides vanilla and chocolate buttercream?
Of course! Feel free to experiment with flavors like mocha, hazelnut, or even a cream cheese frosting. Just keep the consistency similar to buttercream so the cake stays moist and the “log” holds its shape.
Are sugared cranberries difficult to make at home?
Not at all! They just require simple cranberries, sugar, and a little patience drying time. They add a fantastic festive touch and a bit of tartness that contrasts beautifully with the rich cake and frosting.
How should I serve the Yule Log Cake to kids?
Serve smaller slices or even cut the rolled cake into rounds like pinwheels for little hands. Skip the rosemary garnish if kids aren’t fans of herbs and opt for colorful sprinkles or candied fruit to keep it fun and festive.
Final Thoughts
If you’ve been looking for a dessert that captures the magic and joy of the holidays, this Yule Log Cake Recipe is your ticket to festive bliss. It’s straightforward enough for a cozy afternoon of baking yet impressive enough to delight every guest at your table. Give it a try, and watch it become a cherished tradition in your celebrations!
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Yule Log Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Yule Log Cake is a festive and delicious holiday dessert featuring a light and fluffy devil’s food sponge rolled with creamy vanilla buttercream and covered in rich chocolate buttercream frosting. Garnished with sugared cranberries and rosemary, it makes a stunning centerpiece for your holiday table.
Ingredients
Cake
- 6 large eggs (room temperature)
- 1 Box Devil’s Food Cake Mix
- 1/3 cup water
- 1/4 cup vegetable oil
Frosting
- 16 ounces Vanilla Buttercream Frosting (2 cups)
- 32 ounces Chocolate Buttercream Frosting (4 cups)
Garnish (Optional)
- Sugared Cranberries
- Rosemary sprigs
- Powdered Sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a 12×16 inch jelly roll pan or a baking sheet with a lip around the edges with parchment paper. Spray the parchment paper and the sides of the pan generously with non-stick spray to ensure easy removal of the cake.
- Beat the Eggs: In a mixing bowl, add the 6 large eggs and beat on high speed for about 5 minutes until the eggs become light yellow and foamy. This step incorporates air and creates a light texture for the sponge.
- Combine Batter Ingredients: Add the devil’s food cake mix, 1/4 cup vegetable oil, and 1/3 cup water to the beaten eggs. Beat on low speed for 2 to 3 minutes until all ingredients are well combined and the batter is smooth.
- Pour and Spread Batter: Pour the batter evenly onto the prepared jelly roll pan. Use a spatula to spread the batter uniformly across the pan. Gently tap the pan on the countertop to help settle the batter and remove any large air bubbles.
- Bake the Cake: Place the pan in the preheated oven and bake for 12 to 14 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake to maintain a flexible sponge.
- Cool the Cake: Remove the cake from the oven and allow it to cool until it’s just a little warm to the touch, which is ideal for rolling without cracking.
- Roll the Cake: On a clean kitchen towel or piece of parchment paper, lightly dust powdered sugar. Carefully invert the cake onto the sugared surface. Gently peel off the parchment paper that was baked with the cake. Roll the cake up from one short edge using the towel or parchment to help shape it. Let it cool completely in this rolled shape to set the form.
- Unroll and Frost: Once completely cool, gently unroll the cake. Spread the vanilla buttercream evenly over the surface.
- Re-roll and Frost Exterior: Reroll the cake carefully to enclose the frosting inside. Use the chocolate buttercream frosting to cover the outside of the rolled cake completely, smoothing it to resemble a log.
- Garnish: Decorate the finished Yule Log with sugared cranberries and fresh rosemary sprigs for a festive touch. Dust lightly with powdered sugar to simulate snow.
- Serve: Chill slightly to set the frosting, then slice into 12 servings and serve as a beautiful and delicious holiday dessert.
Notes
- Using room temperature eggs helps achieve optimal volume when beating.
- Be careful not to overbake the sponge cake to keep it flexible for rolling.
- Dusting the towel or parchment with powdered sugar prevents sticking during rolling.
- Prepare garnishes just before serving to keep them fresh and vibrant.
- Store leftovers covered in the refrigerator for up to 3 days.
