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
Scale
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.
