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Christmas Yule Log Sheet Cake

Christmas yule log sheet cake is a rolled chocolate cake filled with whipped cream and covered in smooth chocolate frosting. A fork-dragged bark pattern gives this make-ahead holiday dessert its classic look.
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Prep Time 30 minutes
Cook Time 11 minutes
Cooling and chilling 2 hours
Total Time 2 hours 41 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 0.5 cup all-purpose flour
  • 0.33 cup cocoa powder unsweetened
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 4 eggs large, separated and at room temperature
  • 0.75 cup granulated sugar divided
  • 1 tsp vanilla extract
For the filling
  • 1 cup heavy cream
For the filling and frosting
  • 1.5 cups confectioners' sugar divided
For the frosting
  • 0.5 cup butter salted, softened
  • 4 oz semisweet chocolate finely chopped
  • 2 tbsp milk

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer
  • 1 microwave

Method
 

Make the cake
  1. Preheat the oven to 350°F.
  2. Grease a 10x15-inch jelly-roll pan.
  3. Line the pan with parchment paper and lightly grease the parchment.
  4. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl.
  5. Beat the egg yolks with 1/2 cup of the granulated sugar and the vanilla on medium-high speed until pale and thick, 3 to 4 minutes.
  6. Mix the dry ingredients into the yolk mixture until no dry streaks remain.
  7. In a clean bowl, beat the egg whites on medium-high speed until soft peaks form.
  8. Gradually beat in the remaining 1/4 cup granulated sugar and continue until stiff, glossy peaks form.
  9. Fold one-third of the egg whites into the yolk mixture to lighten it.
  10. Gently fold in the rest of the egg whites until no white streaks remain.
  11. Spread the batter evenly in the prepared pan.
  12. Bake for 10 to 12 minutes, until the top springs back when lightly touched.
  13. Immediately loosen the cake edges and invert it onto a fresh sheet of parchment.
  14. Carefully peel off the parchment from the pan.
  15. Starting at a short end, roll the cake up with the fresh parchment inside.
  16. Set the rolled cake seam-side down to cool completely, about 1 hour.
Make the filling
  1. Beat the heavy cream with 1/4 cup of the confectioners' sugar until firm peaks form.
  2. Carefully unroll the cooled cake and remove the parchment.
  3. Spread the whipped cream evenly over the cake, leaving a 1/2-inch border.
  4. Reroll the cake without the parchment.
  5. Place it seam-side down on a serving platter and refrigerate for 30 minutes.
Make the frosting
  1. Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each.
  2. Let the melted chocolate cool until fluid but no longer hot, about 10 minutes.
  3. Beat the softened butter with the remaining 1 1/4 cups confectioners' sugar and the milk until smooth.
  4. Beat in the melted chocolate until the frosting is smooth and spreadable.
Assemble and finish
  1. Spread the frosting over the chilled cake.
  2. Drag a fork through the frosting lengthwise to make bark-like lines.
  3. Refrigerate for 20 minutes to set the frosting before serving.

Notes

For clean slices, use a sharp knife and wipe it between cuts. Store covered in the refrigerator for up to 3 days; freeze wrapped slices for up to 1 month. For a dairy-free variation, use plant-based cream, butter, and milk alternatives and check that the chocolate is dairy-free.