If you are looking for a festive and stunning dessert that embodies the spirit of the holidays, this Yule Log Cake Recipe is an absolute must-try. Imagine a light, fluffy chocolate sponge rolled carefully with rich vanilla buttercream and enveloped in a luscious, smooth chocolate frosting—finished with delicate sugared cranberries and sprigs of rosemary that make it look straight out of a winter wonderland. This cake isn’t just delicious; it’s a centerpiece that will bring warmth and joy to any holiday gathering.
Ingredients You’ll Need
What’s magical about the ingredients in this Yule Log Cake Recipe is how straightforward and dependable they are, yet each plays a vital role in creating the perfect texture, flavor, and look. From the rich Devil’s Food Cake mix that forms the base, to the airy eggs that lighten the batter, everything combines to build that iconic roll.
- 6 large eggs (room temperature): Beating these to a foamy texture is key to the cake’s lightness and structure.
- 1 Box Devil’s Food Cake Mix: Provides the deep chocolate flavor and moist crumb essential for this dessert.
- 1/3 cup water: Adds moisture without weighing down the batter.
- 1/4 cup vegetable oil: Keeps the cake tender and soft, enhancing the texture wonderfully.
- 1 16 ounce Vanilla Buttercream Frosting (2 cups): The sweet, creamy filling that balances the chocolate’s richness.
- 2 16 ounce Chocolate Buttercream Frosting (4 cups): Used for the outer layer, this frosting brings depth and a velvety finish.
- Sugared Cranberries and Rosemary (optional, for garnish): Adds a festive sparkle and fresh, piney aroma that makes the cake truly holiday-worthy.
- Powdered Sugar (for dusting): Gives a snowy look that enhances the visual appeal of this winter-themed dessert.
How to Make Yule Log Cake Recipe
Step 1: Prepare Your Oven and Pan
First, preheat your oven to 350 degrees Fahrenheit. While it warms up, line a 12×16-inch jelly roll pan—or any shallow baking sheet with edges—with parchment paper. Make sure to spritz the parchment and sides generously with non-stick spray to ensure the cake releases easily after baking.
Step 2: Beat the Eggs to Perfection
Place the 6 large room-temperature eggs in a mixing bowl and beat them on high speed for about 5 minutes, or until they become light yellow, airy, and foamy. This step is crucial because the air you incorporate here helps give the sponge a delicate, tender crumb.
Step 3: Combine Cake Mix and Liquids
Lower your mixer speed and add in the Devil’s Food Cake Mix, vegetable oil, and water to the eggs. Beat these together gently for 2 to 3 minutes until you have a smooth, well-blended batter. Be careful not to overmix as that can affect the cake’s texture.
Step 4: Spread and Bake the Batter
Pour the batter into your prepared pan and use a spatula to spread it evenly right to the edges. You can gently tap the pan on your countertop to even out the batter and remove any air bubbles. Then, bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean, signaling it’s perfectly baked and ready to cool.
Step 5: Cool and Roll the Cake
Once baked, allow the cake to cool just until it’s warm to the touch but not hot. This is the perfect time to roll the cake carefully in the parchment paper while still pliable. Rolling it now prevents cracks later when you add the filling and frost it. Let the cake cool completely in this rolled shape.
Step 6: Add Vanilla Buttercream Filling
Unroll your cake gently and spread the vanilla buttercream frosting evenly over the surface. This creamy layer adds a beautiful contrast in flavor and texture to the chocolate sponge. Once covered, roll the cake again tightly, using the parchment paper to help guide it into shape.
Step 7: Frost with Chocolate Buttercream
Now the fun part—cover the entire outside of the rolled cake with a generous layer of chocolate buttercream frosting. Use a spatula to create textured lines or “bark” effects that mimic a real log’s surface. This visual treat always wows guests and makes serving feel extra special.
Step 8: Garnish and Finish
Sprinkle the top with powdered sugar to give that magical, snowy-dusted look. For a show-stopping final touch, add sugared cranberries and fresh rosemary sprigs, which give the cake a perfect holiday vibe both in taste and presentation.
How to Serve Yule Log Cake Recipe
Garnishes
Don’t skip garnishing! The sugared cranberries offer tart bursts and a sparkly finish, while rosemary adds a lovely aromatic hint of pine, complementing the chocolate beautifully. Powdered sugar dusting creates that enchanting snowy effect that instantly transports you to a cozy cabin in the woods.
Side Dishes
This dazzling cake pairs wonderfully with light accompaniments like fresh berries, whipped cream, or even a scoop of vanilla ice cream. These sides keep the palate refreshed and enhance the experience without competing with the richness of the Yule Log Cake Recipe.
Creative Ways to Present
For a festive gathering, serve your Yule Log on a wooden board or rustic platter. Add some small pine cones or cinnamon sticks around it to match the rosemary garnish theme. If you want to get playful, slice the cake and insert little holly leaf picks for a charming holiday look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. This preserves the frosting’s creaminess and prevents the cake from drying out. Leftover Yule Log Cake Recipe stays fresh for up to 3 days, making it a perfect make-ahead dessert.
Freezing
To freeze the cake, wrap it carefully in plastic wrap and then in aluminum foil to avoid freezer burn. When protected like this, the Yule Log Cake Recipe can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its texture and taste.
Reheating
Since this cake is best enjoyed cold or at room temperature, reheating is not recommended as it may melt the frosting and affect the delicate texture. Instead, bring the cake to room temperature by leaving it out for about 30 minutes before serving if stored in the fridge.
FAQs
Can I make the cake from scratch instead of using a box mix?
Absolutely! While the box mix saves time, a homemade chocolate sponge cake will work beautifully and give you control over ingredients. Just ensure the recipe you use creates a light and pliable cake suitable for rolling.
What can I use if I don’t have vanilla buttercream frosting?
You could substitute with cream cheese frosting or even a whipped cream filling for a lighter version. Just keep in mind the flavor profile might shift, but it will still be delicious.
How do I prevent cracks when rolling the cake?
The key is to roll the cake while it’s still warm and flexible, using the parchment paper as a guide. Cooling completely in the rolled position “trains” the sponge not to crack when you add the filling and final roll.
Are sugared cranberries hard to make?
Not at all! Simply toss fresh cranberries in rich simple syrup or sugar water, then coat with granulated sugar and let dry. They store well and add an elegant, sweet-tart crunch to your cake.
Can I prepare parts of the Yule Log Cake Recipe ahead of time?
Yes! You can bake and roll the sponge a day before assembling the cake. The frostings can be made or bought ahead as well. Assemble and garnish on the day you plan to serve for the freshest appearance.
Final Thoughts
This Yule Log Cake Recipe is truly a showstopper that brings festive cheer and deep, comforting flavors to your holiday table. From the tender, chocolatey sponge to the creamy fillings and beautiful garnishes, every bite feels like a celebration. I encourage you to give it a try this season—your loved ones will thank you, and you’ll create sweet memories to cherish forever.
Print
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 Yule Log Cake is a festive and classic holiday dessert featuring a moist devil’s food sponge cake rolled with creamy vanilla buttercream and covered in rich chocolate buttercream, then garnished with sugared cranberries and rosemary for an elegant seasonal touch.
Ingredients
For the Cake
- 6 large eggs (room temperature)
- 1 box Devil’s Food Cake Mix
- 1/3 cup water
- 1/4 cup vegetable oil
For the Frosting and Garnish
- 1 (16 ounce) container Vanilla Buttercream Frosting (about 2 cups)
- 2 (16 ounce) containers Chocolate Buttercream Frosting (about 4 cups)
- Sugared Cranberries and Rosemary (for garnish, optional)
- Powdered Sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the sponge cake.
- Prepare the Baking Sheet: Line a 12×16 inch jelly roll pan or baking sheet with a lip with parchment paper. Spray the parchment paper and the edges of the pan generously with non-stick spray to prevent sticking.
- Beat the Eggs: In a mixing bowl, beat the 6 large eggs on high speed for about 5 minutes until they become light yellow and foamy. This step incorporates air to create a light sponge.
- Mix the Batter: Add the devil’s food cake mix, 1/3 cup water, and 1/4 cup vegetable oil to the beaten eggs. Beat on low speed for 2-3 minutes until all ingredients are well combined and the batter is smooth.
- Spread the Batter: Pour the batter into the prepared pan. Use a spatula to spread it evenly. Gently tap the pan on the counter to remove any air bubbles and help the batter settle flat for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched.
- Cool Slightly: Remove the cake from the oven and allow it to cool in the pan until it is just warm to the touch but not hot. This makes it easier to roll without cracking.
- Frost and Shape the Cake: Spread the vanilla buttercream frosting evenly over the warm cake. Using the parchment paper, carefully roll the cake into a log shape, starting from the short edge, to create the yule log shape. Chill if needed to help set the shape.
- Apply Chocolate Frosting: Cover the outside of the rolled cake with the chocolate buttercream frosting, smoothing it down to mimic bark texture. Use a fork or spatula to create wood grain lines.
- Garnish and Serve: Dust the yule log with powdered sugar and decorate with sugared cranberries and sprigs of rosemary for a festive appearance. Slice and serve.
Notes
- Use room temperature eggs to achieve the best volume when beating.
- Be gentle when rolling the cake to avoid cracks; use parchment paper to help lift and roll the sponge.
- Sugared cranberries can be made by tossing fresh cranberries in sugar or purchased pre-made.
- Chill the rolled cake before applying the chocolate frosting if it becomes too soft to handle.
- This cake can be made a day ahead and stored tightly covered in the refrigerator.
