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Transform a classic Yule log into an easy, stress-free sheet cake that delivers all the holiday charm without the rolling technique. This chocolate sheet cake, layered with cloud-like whipped cream and topped with ganache buttercream, creates a stunning dessert that feeds a crowd.
I've made countless rolled Yule logs, but this sheet cake version has become my go-to for large gatherings. The first time I served it, guests couldn't believe it wasn't from a high-end bakery.
Essential Ingredients
Chocolate cake mix - Forms the base for a rich, moist cake
Buttermilk - Adds tenderness and tanginess to balance sweetness
Sour cream - Creates a velvety texture and keeps cake moist
Heavy cream - Both for filling and ganache buttercream
Quality chocolate melts - Ghirardelli preferred for smooth ganache
Detailed Instructions
Prepare the cake:Whisk buttermilk, sour cream, eggs, and vanilla until smooth
Sift in cake mix to prevent lumps
Mix until just combined - don't overmix
Bake in prepared pan until tester comes clean
Create ganache buttercream:Heat cream until just simmering
Pour over chocolate, let stand 5 minutes
Stir until smooth, cool completely
Beat butter until fluffy, add cooled ganache
Gradually incorporate powdered sugar
Make whipped cream filling:Chill bowl and whisk in freezer for 15 minutes
Start whipping cream on low speed
Gradually increase speed over 3 minutes
Add vanilla and sugar at soft peaks
Whip to stiff peaks
Assembly:Split cooled cake horizontally
Spread whipped cream evenly on bottom layer
Top with second layer
Chill to set filling
Decoration:Pipe ganache buttercream in swirls for wood knots
Create bark texture with straight lines
Add rosemary and cranberries strategically
Dust with powdered sugar before serving
My family's holiday tradition now includes this cake - the kids love helping with the "snow" dusting, and it's become our centerpiece dessert. The buttermilk makes all the difference in the cake's texture.
After years of making both traditional and sheet cake versions, I've found this adaptation captures all the magic of a Yule log with half the stress. The key is in the contrast between the tender cake, pillowy cream, and rich ganache buttercream.
Recipe Variations
Add espresso powder to intensify chocolate flavor
Layer with peppermint buttercream for holiday twist
Use dark cocoa powder in cake mix for richer color
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Storage Guide
Refrigerate assembled cake up to 3 days
Freeze unfrosted layers up to 1 month
Buttercream can be made 1 week ahead
Common Issues
Uneven layers: Use a cake leveler for precision
Buttercream too soft: Chill briefly before piping
Dry cake: Don't overbake, check at minimum time
Additional Chef Tips
Mark cutting line before slicing horizontally
Keep buttercream slightly warmer for bark texture
Chill cake briefly between filling and frosting
For best results:
Temperature control is crucial
Keep decorative elements proportional
Remove garnishes before serving
Clean knife between cuts
This simplified version captures the magic of a traditional Yule log while making it accessible for any skill level. The key is patience with each component and attention to temperature.
Serving and Presentation Tips
Serve slightly chilled but not cold
Cut clean slices using hot knife
Position on rustic wooden board
Photograph before dusting sugar
Flavor Enhancements
Orange zest in whipped cream
Bourbon vanilla in buttercream
Maldon salt sprinkle on ganache
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Workplace Organization
Mise en place all ingredients
Set up stations for each component
Pre-measure critical ingredients
Ensure enough counter space
Final Chef Notes:
Quality chocolate makes difference
Test piping tips before decorating
Practice bark pattern on parchment
Consider ambient temperature
The beauty of this sheet cake version lies in its simplicity while maintaining the wow factor of a traditional Yule log. Perfect for both novice bakers and experienced pastry chefs.
Frequently Asked Questions
- → Is this easier than a traditional yule log?
- Yes! No rolling required - just layer and decorate the sheet cake for the same festive look.
- → Can I make this ahead?
- Yes, make up to 2 days ahead. Add fresh garnishes just before serving.
- → What if I don't have a piping tip?
- You can create bark texture using a fork or offset spatula instead.
- → Can I use homemade cake instead of mix?
- Absolutely! Any chocolate cake recipe that fits a 9x13 pan will work.
- → How do I store leftovers?
- Store covered in refrigerator up to 4 days. Let sit at room temp before serving.