The Easy Yule Log Sheet Cake, also known as Buche de Noel, is a festive and delicious dessert that brings together the warmth of the holiday season with a comforting, rich flavor. This cake is the perfect showstopper for your holiday table—its light, airy sponge cake rolled with a creamy filling and covered with a decadent chocolate frosting gives it both a refined look and a mouthwatering taste. The Yule Log Sheet Cake is often associated with Christmas, symbolizing the tradition of a Yule log being burned in the fireplace, but it’s also a wonderful dessert for any celebration during the colder months. With the ease of this sheet cake version, you can enjoy this holiday treat with less effort but all of the traditional charm.

I first made this Easy Yule Log Sheet Cake when I was tasked with bringing a festive dessert to a Christmas potluck. The idea of making a rolled cake intimidated me at first, but after seeing how simple it was, I dove right in. The sponge cake came together effortlessly, and the filling was light yet flavorful. The frosting was rich and chocolatey—perfect for anyone with a sweet tooth. When I brought the cake to the potluck, it was met with immediate admiration. “This looks like something from a bakery!” my friend exclaimed. That day, this Yule Log Sheet Cake became my go-to holiday dessert.

What I love most about this cake is how versatile it is. It can be made ahead of time, freeing you up to focus on other preparations. Plus, you can easily customize the decorations to fit your theme or personal style, whether you choose to add powdered sugar “snow” or small marzipan mushrooms for extra flair.

Why You’ll Love Easy Yule Log Sheet Cake

Selling Points:

• Festive & Elegant: This cake is the perfect centerpiece for holiday parties, offering a festive, visually striking treat that’s also delicious.
• Light & Fluffy: The sponge cake is light and airy, with a velvety cream filling that makes each bite melt in your mouth.
• Quick and Easy: Unlike traditional Yule log recipes, this sheet cake version is simple and quick, so you can make it in a fraction of the time without sacrificing flavor or presentation.
• Customizable: The filling and frosting can be adapted to your taste, such as adding flavored extracts or incorporating a layer of fruit.
• Make-Ahead: You can bake the cake in advance and assemble it the day before your event, making your holiday preparations much easier.

What You Need for Easy Yule Log Sheet Cake

Ingredients for the Cake:

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup water
• Powdered sugar, for dusting

Ingredients for the Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Ingredients for the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup milk (more if needed)
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Decorations:

• Powdered sugar (for a “snow” effect)
• Marzipan mushrooms or berries (for additional decoration)

How to Make Easy Yule Log Sheet Cake

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, allowing a bit of paper to hang over the sides for easy removal.
   
2. Make the Cake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 3-4 minutes. Add the vanilla extract and water and mix to combine. Gradually fold in the dry ingredients until fully incorporated.
   
3. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool for a few minutes.
   
4. Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up with the towel. Let the cake cool completely in the rolled shape.
   
5. Prepare the Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
   
6. Prepare the Frosting: In a separate bowl, beat together the softened butter, powdered sugar, cocoa powder, milk, vanilla extract, and salt until smooth and creamy. If the frosting is too thick, add more milk, one tablespoon at a time, until you reach your desired consistency.
   
7. Assemble the Yule Log: Once the cake has cooled completely, carefully unroll it. Spread the whipped cream filling evenly over the surface of the cake, leaving a small border along the edges. Roll the cake back up, but this time without the towel, creating the traditional Yule log shape.
   
8. Frost the Cake: Place the rolled cake on a serving platter. Use the chocolate frosting to cover the entire log. You can use a spatula to create texture on the frosting to mimic tree bark or a log’s natural appearance.
   
9. Decorate the Yule Log: If desired, dust the cake with powdered sugar for a “snowy” effect and decorate with marzipan mushrooms, berries, or any other festive elements you like.
   

Tips for the Perfect Yule Log Sheet Cake

• Don’t Overmix the Batter: When folding the dry ingredients into the wet ingredients, be gentle to preserve the airiness of the batter.
• Cool the Cake Completely: Ensure the cake is fully cooled before you roll it up; otherwise, the cream filling may melt or the cake could crack.
• Decorating Ideas: You can use a fork to make bark-like marks in the frosting to give it a more realistic log appearance.
• Customize the Filling: Feel free to add a layer of fruit, like raspberries or cherries, to the cream filling for a refreshing twist.

Substitutions and Variations

• Dairy-Free: Use coconut cream or almond milk for the filling and dairy-free butter for the frosting.
• Gluten-Free: Use a gluten-free flour blend in place of regular flour to make this cake gluten-free.
• Different Flavors: Add peppermint extract to the cream filling or frosting for a minty holiday twist.
• Fruit Fillings: You can replace the whipped cream with a mascarpone filling or add fresh berries like raspberries, strawberries, or blackberries inside for a refreshing burst of flavor.

Make a Healthier Version

• Lower Sugar: Reduce the amount of sugar in the filling and frosting by half, or substitute with a sugar alternative such as stevia or monk fruit.
• Use Whole Wheat Flour: Swap regular flour for whole wheat flour to add fiber to the cake.
• Lighten the Frosting: Use a lighter version of frosting by substituting Greek yogurt for part of the butter.

Closing for Easy Yule Log Sheet Cake

This Easy Yule Log Sheet Cake is an elegant, fun, and festive dessert that will delight both your guests and your taste buds. It brings all the charm of a traditional Yule log with less effort, making it an ideal addition to any holiday spread. Whether you’re serving it at a Christmas dinner or simply enjoying it with your family, this cake is sure to be a hit. Don’t forget to share your creation with us—we’d love to hear how it turns out and what creative decorations you added! Happy baking and happy holidays!

Frequently Asked Questions for Easy Yule Log Sheet Cake

Can I make the Yule Log cake ahead of time? Yes, you can bake the cake a day or two in advance. Once assembled, it should be stored in the refrigerator. It’s best to serve it within 2-3 days.

Can I freeze the Yule Log Cake? You can freeze the unfilled and un-frosted cake for up to 2 months. Once you’re ready to serve, let it thaw and then fill and frost as directed.

Can I make a different flavor of frosting? Yes! You can use cream cheese frosting, white chocolate ganache, or even a simple buttercream frosting if you prefer.

Can I add fruits to the filling? Absolutely! Adding fruits like berries or citrus zest will enhance the flavor of the filling and bring a fresh element to the cake.

Can I use a different type of cake flour? You can substitute cake flour for all-purpose flour, but be aware that it may affect the texture slightly, making the cake more delicate.

How do I store leftovers? Store leftover Yule Log Cake in an airtight container in the refrigerator for up to 3 days.

Can I use store-bought whipped cream instead of making my own? Yes, if you are short on time, you can use store-bought whipped cream, but homemade whipped cream has a richer taste and texture.

Can I decorate the Yule Log Cake differently? Yes! You can decorate it with a variety of edible decorations like chocolate shavings, small holly sprigs, or even meringue mushrooms for a whimsical touch.

Enjoy this festive and easy Yule Log Sheet Cake at your holiday celebrations!

Easy Yule Log Sheet Cake

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake:

• 1 cup all-purpose flour

• 1/4 cup cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 4 large eggs, at room temperature

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/4 cup water

• Powdered sugar, for dusting

• For the Filling:

• 1 cup heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• For the Chocolate Frosting:

• 1 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1/2 cup unsweetened cocoa powder

• 1/4 cup milk (more if needed)

• 1 teaspoon vanilla extract

• Pinch of salt

• Optional Decorations:

• Powdered sugar (for a “snow” effect)

• Marzipan mushrooms or berries (for additional decoration)

Directions

• Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, allowing a bit of paper to hang over the sides for easy removal.
• Make the Cake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 3-4 minutes. Add the vanilla extract and water and mix to combine. Gradually fold in the dry ingredients until fully incorporated.
• Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool for a few minutes.
• Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up with the towel. Let the cake cool completely in the rolled shape.
• Prepare the Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
• Prepare the Frosting: In a separate bowl, beat together the softened butter, powdered sugar, cocoa powder, milk, vanilla extract, and salt until smooth and creamy. If the frosting is too thick, add more milk, one tablespoon at a time, until you reach your desired consistency.
• Assemble the Yule Log: Once the cake has cooled completely, carefully unroll it. Spread the whipped cream filling evenly over the surface of the cake, leaving a small border along the edges. Roll the cake back up, but this time without the towel, creating the traditional Yule log shape.
• Frost the Cake: Place the rolled cake on a serving platter. Use the chocolate frosting to cover the entire log. You can use a spatula to create texture on the frosting to mimic tree bark or a log’s natural appearance.
• Decorate the Yule Log: If desired, dust the cake with powdered sugar for a “snowy” effect and decorate with marzipan mushrooms, berries, or any other festive elements you like.