introduction

This sheet cake looks like a small log with soft cake and rich cream. It stays light and easy to cut. If you like a simple classic yule log cake, you will like this version.

why make this recipe

Make this cake for a quick holiday treat. It uses plain pan and easy tools. You can make it a day ahead and look calm at the party. If you like bright, fresh cake ideas, try a citrus olive oil cake for another simple twist.

how to make Delicious Christmas Yule Log Sheet Cake – Baking with Blondie

Work in clear steps. Bake a thin sponge on a sheet pan. Spread cream and roll the cake into a log. Chill the log so it keeps shape. Use a small knife to carve bark lines and add simple leaves or dusting. For help with clean work and small details, see this cake decorating guide.

Ingredients :

4 large eggs
1/2 cup sugar
1/3 cup flour
2 tbsp cocoa powder
1 tsp baking powder
pinch of salt
1/2 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla
2 tbsp melted butter
cocoa powder for dusting
small sugared berries or mint for top (opt)

Directions :

Heat oven to 350 F (175 C). Line a sheet pan with parchment paper.
Whisk eggs and sugar in a bowl until light and thick.
Fold in flour, cocoa, baking powder, and salt. Add melted butter and mix fast but soft.
Spread the batter in the pan in one thin layer. Smooth the top.
Bake 8 to 12 minutes. The cake will spring back when you touch it.
Lay a clean towel on the counter and dust with a little sugar. Turn the warm cake on the towel and peel off the paper. Roll the cake in the towel from short side. Let cool while rolled.
Whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
Unroll the cake. Spread the cream on the cake in one even layer. Roll the cake again without the towel.
Trim the ends and cut a small piece to place on the side as a branch. Dust the top with cocoa and make bark lines with a fork or knife. Add berries or mint if you like.
Chill one hour before you serve.

how to serve Delicious Christmas Yule Log Sheet Cake – Baking with Blondie

Slice the log in even pieces. Serve on a plain white plate to show the roll. Add small berries on the side for color. You can serve this after a main meal like a sheet pan chicken with vegetables for a simple dinner and sweet end.

how to store Delicious Christmas Yule Log Sheet Cake – Baking with Blondie

Keep the cake in a covered container in the fridge. It will last 3 to 4 days if you keep it cold. If you freeze slices, wrap each slice well. For more note on cake storage, see a simple almond ricotta cake guide for ideas.

tips to make Delicious Christmas Yule Log Sheet Cake – Baking with Blondie

Do not overbake the sponge. It should stay soft and bend.
Roll the cake while warm to avoid cracks.
Chill the cake before you cut to get clean slices.
Use room temp cream for easier whipping.

variation (if any)

Make a vanilla roll: skip the cocoa and use vanilla.
Use a chocolate ganache instead of whipped cream for a rich log.
Add a fruit jam layer under the cream for more taste.

FAQs (minimum three FAQ)

Q: Can I make this with no dairy?
A: Yes. Use a dairy free cream and plant butter. The steps stay the same.

Q: How do I stop the cake from cracking?
A: Roll it while it is warm and not fully cool. Use a towel to help shape it.

Q: Can I make this a day before the event?
A: Yes. Make the log the day before and keep it in the fridge. Take it out 20 minutes before you serve.

Q: Is this cake good for kids?
A: Yes. Kids like the soft cake and the cream center.

Conclusion

For the full original recipe and step by step photos, see the Delicious Christmas Yule Log Sheet Cake – Baking with Blondie.

Delicious Christmas Yule Log Sheet Cake – Baking with Blondie