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Delicious Christmas Yule Log Sheet Cake

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A yule log cake - but in sheet cake form! Decadent chocolate cake layers, delicious chocolate ganache buttercream, and whipped cream filling.
Servings 12 Servings
Author Mandy Merriman - Baking with Blondie

Equipment

  • Wilton 1M piping tip
  • 9x13 sheet pan/dish
  • Serrated Knife or Cake Leveler

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

Instructions

For the Chocolate Sheet Cake

  • Preheat the oven to 325 degrees and prep a 9x13 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.