It’s a yule log cake – but make it a sheet cake! This cake is perfect for a crowd and requires no rolling and zero stress! My Delicious Christmas Yule Log Sheet Cake has decadent chocolate cake layers, whipped cream filling, and chocolate ganache buttercream on top. It’s all dolled up with rosemary, cranberries, and a little powdered sugar “dust” on top to make it extra special for the holiday season.

10 Sheet Cakes for Christmas Series

We’re back again with another fun sheet cake recipe leading up to Christmas. Welcome to cake #5 out of 10! We still have 5 more delicious cakes to share with you. So far we have my now-viral Eggnog Tres Leches Cake with Nutmeg Whipped Cream, Chocolate Peppermint Sheet Cake,  Red Velvet Hot Chocolate Sheet Cake, Gingerbread Cake with White Chocolate Buttercream, Christmas Funfetti Sheet Cake, and ever-popular Little Debbie Christmas Tree Sheet Cake. With 3 more still on the way, you’re sure to find a sheet cake that will fit your comfort level, as well as taste absolutely mouthwatering for your guests this holiday season. There’s so much already on your plate – lets dive right into my newest creation: Delicious Christmas Yule Log Sheet Cake!

What is a Yule Log cake?

A Yule log cake, also known as a Bûche de Noël in French, is a traditional dessert commonly served during the Christmas season. It is named after the Yule log, which was burned during Yule, a midwinter festival celebrated in many European countries. The cake is typically made to resemble a log, with a chocolate cake rolled and filled with a creamy filling, such as buttercream or whipped cream. The exterior of the cake is often covered in chocolate ganache or buttercream frosting to mimic the bark of a tree. It is then decorated with powdered sugar “snow” and other festive decorations to give it a whimsical and festive appearance. The Yule log cake is not only a delicious dessert but also a symbol of good luck and prosperity for the coming year.

This time, were making the yule log design into a sheet cake!

How to make a Yule Log Sheet Cake

My yule log sheet cake (made with a doctored cake mix) simply can’t be beat! Bakers from all around the globe use it in the bakeries and home-bakes for the perfectly tasty results this recipe gives them every time. It starts with a box mix, and then we add a bunch of ingredients to it for the best taste and texture. Doctored Cake Mixes are celebrated and used by bakers all around, and I cannot wait for you to try this chocolate cake version. Let’s dive right in!

Here’s what you’ll need (the quantities are with the recipe at the bottom of this post!):

  • buttermilk
  • sour cream
  • eggs
  • vanilla
  • vegetable oil
  • chocolate cake mix

That’s it! Whisk everything in a bowl together, sift in the cake mix then bake! Let it cool in the pan, slice it in half, fill the cake, then we’ll add on all those festive buttercream designs to resemble bark on a log/tree.

How to add filling to a sheet cake:

I sliced my cake in half after cooling it outside of the 9×13 cake pan using a serrated knife. You can also use a cake leveler, too. Make sure it’s straight. Use a cutting board or cake lifter to help move the thin slices off and onto the pan/layers.

How to make chocolate ganache buttercream

Making my chocolate ganache buttercream is pretty straightforward. Here’s what you’ll need (the exact quantities are below with the printable recipe).

  • chocolate melts (I used ghirardelli)
  • Unsalted Butter
  • salt
  • vanilla
  • heavy cream
  • powdered sugar

Begin by making the ganache, let it cool, then make the buttercream with the ganache included. The full instructions are below with the recipe.

How to make homemade whipped cream filling:

My homemade whipped cream is so tasty! And thank heavens, it’s easy to make, too. Here’s what you’ll need (and the full recipe is below with the instructions at the bottom of this post):

  • heavy whipping cream
  • vanilla
  • powdered sugar

Use a metal bowl and whisk (chilled) to whip up the cream until stiff peaks form. The trick is to start slowly and increase the speed slowly over the span of 3 minutes. Add in the vanilla and powdered sugar and whip up again. Spread between the cake layers.

How to frost a yule log cake

With the Wilton 1M piping tip, pipe a few swirls to be the circle part of the “wooden” texture. Then pipe lines around the swirls. Dust with powdered sugar and decorate with the cranberry & rosemary garnishes. Remove the garnishes before serving.

What sheet pan is that?

I purchased mine from Amazon here. (affiliate link)

Here’s a video of the process:

 hope you enjoy my newest sheet cake here for my 10 SHEET CAKES FOR CHRISTMAS series! It’s been so fun so far, and there’s 3 more to come. If you make my cake or a creation inspired by it, I’d love to see it. Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun.

Happy Baking!

xo, Mandy

Get the Recipe: Delicious Christmas Yule Log Sheet Cake

A yule log cake – but in sheet cake form! Decadent chocolate cake layers, delicious chocolate ganache buttercream, and whipped cream filling.
Servings: 12 Servings
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Ingredients
 

Chocolate Sheet Cake

  • 3/4 cup buttermilk , room temperature
  • 2/3 cup sour cream, room temperature
  • 3 whole large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1 15.25oz Chocolate Cake Mix (I used Duncan Hines Dark Chocolate Fudge)

Whipped Cream Filling

  • 3 cups heavy whipping cream , cold
  • 1 Tablespoon vanilla
  • 1 cup powdered sugar

Chocolate Ganache Buttercream

  • 3 cups chocolate melts , I used Ghirardelli
  • 1 cup heavy cream + more if needed at the end
  • 2 sticks (or 1 cup) unsalted butter, left out for 10 minutes at room temperature
  • 1 Tablespoon vanilla
  • 1 pinch salt
  • 5 cups powdered sugar

Garnishes

  • 1/2 cup powdered sugar for dusting
  • sprigs of fresh rosemary
  • fresh cranberries

Equipment

  • Wilton 1M piping tip
  • 9×13 sheet pan/dish
  • Serrated Knife or Cake Leveler

Instructions
 

For the Chocolate Sheet Cake

  • Preheat the oven to 325 degrees and prep a 9×13 dish with shortening or baking spray. Set aside.
  • In a large bowl, whisk together all the ingredients besides the cake mix. Sift in the cake mix, then gently stir to combine. Spread into the prepared baking pan and bake for 27-30 minutes. Flip out onto a wire rack to cool completely, then carefully slice in half and carefully lift off the top half to set aside temporarily. Add the bottom half back into the baking pan. Make the filling below.

For the Whipped Cream Filling

  • Place a chilled metal bowl and whisk into the freezer for 5 minutes to chill. Place onto the stand mixer, then add in the heavy cream. Slowly whip up the cream on low speed and gradually increase the speed over the span of 3 minutes until stiff peaks form. Add in the vanilla and powdered sugar and whip up to form stiff peaks again. Spread out onto the bottom half of the cake. Place on the top half of the cake and chill in the freezer for 5 minutes to set.

For the Chocolate Ganache Buttercream

  • In a medium bowl, stir the heavy cream and chocolate together and microwave for 30 seconds, stir. Heat for 30 seconds, stir again until silky smooth. Let cool for 15 minutes.
    Whip up the butter until it's light and fluffy, then add in the salt and vanilla. Add in the ganache and whip up again. Add in the powdered sugar and whip up on high speed until the buttercream is light and fluffy. Add in more heavy cream if needed (tablespoon at a time) to thin out buttercream. Add the buttercream to a piping bag with a 1M piping tip.

Assembly/Decoration

  • Pipe on a few swirls with the end of the swirl straightening out to the end. Pipe lines from one side to the other creating a "log" look. Use the powdered sugar and sifter/sieve to dust on the "snow." Add on pieces of rosemary & cranberries for garnish before displaying/serving.
Author: Mandy Merriman – Baking with Blondie