If you’re dreaming of a festive centerpiece that’s both stunning and delicious, this Yule Log Cake Recipe is going to steal the show at your holiday table. Combining the rich, deep flavors of devil’s food cake with complementary vanilla and chocolate buttercream frostings, this classic dessert is easy to make and absolutely irresistible. It’s a perfect blend of moist cake rolled up smoothly with luscious frosting, finished with a sprinkle of powdered sugar for that snow-kissed look. Whether you’re a seasoned baker or a holiday newbie, this Yule Log Cake Recipe will fill your kitchen with warmth and joy.
Ingredients You’ll Need
These ingredients are delightfully simple but essential for creating the perfect balance of flavor and texture in your Yule Log Cake Recipe. Each one plays a key role—from the moistness of the eggs to the richness of the frostings, every component contributes to a festive baking success.
- 6 large eggs (room temperature): Provides structure and moisture, helping your cake rise beautifully with a tender crumb.
- 1 Box Devil’s Food Cake Mix: The base of the log, packed with intense chocolate flavor for a deep, rich taste.
- 1/3 cup water: Keeps the batter perfectly smooth and adaptable to the oil and eggs.
- 1/4 cup vegetable oil: Adds moistness and keeps the cake tender even after rolling.
- 1 16 ounce Vanilla Buttercream Frosting (2 cups): Offers a creamy, sweet contrast that lightens every bite.
- 2 16 ounce Chocolate Buttercream Frostings (4 cups): The star of the exterior, adding texture and a deep chocolate finish to your log.
- Sugared Cranberries and Rosemary (optional): These garnishes add festive flair and a fresh zing that brightens the richness.
- Powdered Sugar (for dusting): Creates a delicate, snow-dusted look that’s perfect for holiday presentation.
How to Make Yule Log Cake Recipe
Step 1: Prepare Your Equipment and Oven
Start by preheating your oven to 350 degrees—this ensures even baking. While it heats, line a 12×16 jelly roll pan or any baking sheet with a lip around the edge using parchment paper. Don’t forget to spray the parchment and the pan sides generously with non-stick spray to guarantee your cake slides right out after baking.
Step 2: Whip Up the Eggs
In a large mixing bowl, beat the room temperature eggs on high speed for about 5 minutes. You’re looking for a light, foamy, pale yellow mixture. This step is crucial because it infuses air into the batter, ensuring your cake will be fluffy and rise nicely.
Step 3: Combine the Batter
Next, add the devil’s food cake mix, vegetable oil, and water to the beaten eggs. Mix everything on low speed for 2 to 3 minutes until it’s smoothly combined. This step integrates all the flavors and liquid ingredients, prepping the batter for even pouring and baking.
Step 4: Spread Batter and Bake
Pour the batter evenly into the prepared pan. Use a spatula to carefully spread it out, ensuring every corner is covered. You might find it helpful to gently tap the pan on your countertop to smooth the surface and help the batter settle. Now pop it into the oven and bake for 12 to 14 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Cool Slightly and Prepare to Roll
Once your cake is done, remove it from the oven and let it cool just until it’s slightly warm. This temperature is perfect for rolling without cracking, so don’t rush. While it cools, get ready to add the vanilla buttercream frosting, which will act as your filling as you roll your Yule Log Cake Recipe into its classic shape.
Step 6: Frost and Roll Your Cake
Spread a generous layer of vanilla buttercream evenly over the warm cake. Then, carefully roll the cake from the short side using the parchment paper as your guide. This gentle rolling technique keeps your cake neat and prevents cracking. Once rolled, spread the chocolate buttercream all over the outside to create the rich bark-like appearance of a traditional Yule Log Cake.
Step 7: Add Final Details and Chill
For that authentic wintery look, dust powdered sugar over the top for a snow-covered effect. If desired, decorate with sugared cranberries and rosemary sprigs—they add sparkle and fresh flavors that complement the rich chocolate beautifully. Pop your log into the fridge for at least an hour to set the frosting perfectly before serving.
How to Serve Yule Log Cake Recipe
Garnishes
Elevate your presentation with festive garnishes. Sugared cranberries offer a pop of vibrant red, while fresh rosemary sprigs provide a natural, evergreen touch that’s both aromatic and visually charming. A simple dusting of powdered sugar brings a magical snowy finish that truly completes the Yule Log Cake Recipe look.
Side Dishes
Serve your Yule Log alongside light and refreshing sides like whipped cream or fresh berries to balance out the cake’s rich sweetness. A hot cup of spiced tea or mulled wine pairs wonderfully, adding warmth and complexity to the experience and bringing out the deep chocolate and vanilla flavors in the cake.
Creative Ways to Present
For a wow factor, set your log on a rustic wooden board and surround it with pinecones or edible gold dust for extra holiday sparkle. You can also slice the cake into generous portions, plate with a drizzle of chocolate sauce, and garnish each slice with fresh mint. These little presentation ideas will make your Yule Log Cake Recipe a memorable centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap your Yule Log tightly in plastic wrap and store it in the refrigerator. It keeps beautifully for up to three days, maintaining that moist cake texture and creamy frosting without drying out.
Freezing
If you want to prepare in advance, you can freeze the rolled cake before frosting it. Wrap it securely to prevent freezer burn. When you’re ready to serve, thaw it overnight in the refrigerator and then frost and decorate. This saves significant stress on busy holiday days.
Reheating
Yule Log Cake is best enjoyed chilled or at room temperature. Avoid reheating to preserve the frosting texture, but if your slice feels too cold, let it sit outside the fridge for 15 minutes beforehand to soften slightly for the perfect bite.
FAQs
Can I use homemade cake instead of cake mix for this Yule Log Cake Recipe?
Absolutely! If you prefer baking cake from scratch, a rich chocolate sponge works beautifully. Just ensure the batter is spread evenly in the pan and baked thinly for the perfect roll.
What if my cake cracks when rolling?
A slightly warm cake rolls best, so don’t let it cool completely. If cracks happen, you can cover them up with extra frosting or add decoration like powdered sugar or cranberries to disguise imperfections.
Can I make this cake ahead of time for a holiday party?
Yes! This Yule Log Cake Recipe is perfect for making a day or two ahead. Keep it refrigerated and add any delicate garnishes like sugared cranberries just before serving to maintain freshness.
How do I make buttercream frosting at home?
For homemade buttercream, beat softened butter with powdered sugar, a splash of vanilla extract, and a little milk until light and fluffy. You can add cocoa powder for the chocolate version. It’s simple and tastes incredible.
Is this cake suitable for dietary restrictions?
This classic Yule Log Cake Recipe isn’t gluten-free or vegan but can be adapted using specialized cake mixes and frostings. Feel free to experiment with alternatives to suit your guests’ needs.
Final Thoughts
This Yule Log Cake Recipe is a heartfelt celebration of flavors and textures, perfect for bringing that extra sparkle to your holiday table. Its simple ingredients and straightforward steps mean anyone can create this stunning dessert and impress friends and family alike. Don’t hesitate to grab your ingredients and give this classic a try—you’ll be creating sweet holiday memories with every bite.
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 festive Yule Log Cake combines a moist devil’s food cake base with creamy vanilla and rich chocolate buttercream frostings. The sponge cake is baked in a jelly roll pan, then spread with smooth frostings and carefully rolled to create a classic log shape. Optional sugared cranberries and rosemary add a beautiful, seasonal garnish, while a dusting of powdered sugar mimics a snowy effect, perfect for holiday celebrations.
Ingredients
Cake Batter
- 6 large eggs (room temperature)
- 1 Box Devil’s Food Cake Mix
- 1/3 cup water
- 1/4 cup vegetable oil
Frosting
- 1 (16 ounce) container Vanilla Buttercream Frosting (about 2 cups)
- 2 (16 ounce) containers Chocolate Buttercream Frosting (about 4 cups)
Garnish (optional)
- Sugared Cranberries
- Fresh Rosemary sprigs
- Powdered Sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pan: Line a 12×16 inch jelly roll pan or comparable baking sheet with parchment paper. Spray the parchment and the pan’s edges generously with non-stick spray to ensure easy cake removal.
- Beat Eggs: In a large mixing bowl, beat the 6 large eggs on high speed for about 5 minutes until the mixture is light yellow and foamy. This aerates the batter for a fluffy texture.
- Combine Batter: 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 2-3 minutes until everything is well combined and smooth.
- Spread Batter: Pour the batter evenly onto the prepared pan. Use a spatula to spread it smoothly across the surface. Gently tap the pan on the counter to help the batter settle evenly.
- Bake: Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool Slightly: Remove the cake from the oven and allow it to cool until it is just warm to the touch. This makes it easier to roll without cracking.
- Roll Cake: Carefully lift the cake from the pan using the parchment paper. While still warm, roll the cake up with the parchment paper inside, starting from one short end, to form the log shape. Allow it to cool completely rolled up to set the shape.
- Frost Cake: Unroll the cooled cake gently. Spread the vanilla buttercream frosting evenly over the cake surface. Then re-roll the cake without parchment paper to form the log again. Spread the chocolate buttercream frosting over the outside of the rolled cake to cover it completely.
- Garnish and Serve: Optionally, decorate with sugared cranberries and fresh rosemary sprigs to give a festive, seasonal touch. Lightly dust with powdered sugar to resemble snow. Serve and enjoy your beautiful holiday Yule Log Cake.
Notes
- Room temperature eggs help create a fluffier batter when beaten.
- Beating eggs properly is key to a light, airy sponge cake.
- Rolling the cake while warm prevents cracking and sets the shape.
- Use parchment paper to avoid sticking and to help roll the cake easily.
- Sugared cranberries can be made by tossing cranberries in sugar and letting them dry for a festive garnish.
- Store leftovers covered in the refrigerator and consume within 3 days for best taste.
