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
Scale
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.
