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
Scale
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.
