Yule Log Sheet Cake layered with chocolate cake, whipped cream, and ganache buttercream. A holiday classic made easier (and less stressful).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I ever attempted a proper Yule Log cake, I’ll be honest—I nearly swore off baking altogether. You know when something looks so perfect in the magazine photo, and then you try it, and yours looks like it rolled down a hill and got stepped on? That was me. My cake cracked in three places, the frosting couldn’t hide the damage, and I stood there in my flour-covered kitchen wondering if my family would notice. Spoiler: they noticed, and my brother kindly said, “It looks rustic.” That’s brother-speak for “It looks bad, but we’re still gonna eat it.”
Fast forward a few years and I had this idea—why roll at all? Why not just… make it flat? Like a Yule Log Sheet Cake. So I did. No cracks, no tears (except maybe the happy kind), and you know what? Everyone loved it more. It wasn’t fussy, it was still festive, and it actually got eaten instead of people poking at it because they didn’t want to ruin “the pretty cake.” I’ve made it every Christmas since, and honestly, I don’t think I’ll ever go back to rolling. Life’s too short for cracked cakes and unnecessary stress, don’t you think?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Yule Log Sheet Cake Recipe?
This cake has all the charm of the traditional Yule Log without the gymnastics. The chocolate cake is soft and moist (buttermilk and sour cream are the secret weapons). The whipped cream filling feels like eating a snow cloud, and the ganache buttercream? That’s the kind of frosting you “test” one too many times before actually putting it on the cake. Decorating is the fun part—make bark lines with a piping bag, dust on some powdered sugar “snow,” maybe even add holly berries with frosting if you’re feeling fancy. It’s still festive, but it won’t leave you crying over your mixing bowl.
Ingredient Notes:
Every ingredient has a job to do here, and I’ll tell you why it matters:
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Coffee: Nope, it won’t make the cake taste like a latte. It just deepens the chocolate flavor. Don’t skip it.
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Buttermilk & Sour Cream: Think of these as the cake’s insurance policy against dryness. Together, they keep it moist and tender.
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Heavy Cream: Whip it until it’s fluffy, like clouds you could nap on. That’s your filling.
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Ganache + Buttercream: This combo is what makes the frosting rich and glossy. And yes, it’s very tempting to eat it straight from the bowl.
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Frosting Colors: Red and green frosting turn a humble cake into the star of the holiday table. Because let’s be honest, we eat with our eyes first.
How To Make Yule Log Sheet Cake?
- Bake the Cake
Mix the dry ingredients in one bowl, the wet in another. Slowly whisk in the hot coffee—it smells amazing, like your kitchen just turned into a café. Pour the batter into a 9×13 pan and bake for about 30 minutes. Let it cool before you even think about slicing. Trust me, I’ve rushed this part before and ended up with whipped cream filling sliding everywhere. - Whip the Filling
Heavy cream, powdered sugar, vanilla—whip it until it’s stiff. Try not to eat it all while you wait for the cake to cool. (Or do. I won’t judge.) - Make the Frosting
Melt chocolate and cream together in the microwave, let it cool, then beat it into butter, cocoa, sugar, and vanilla. You’ll have a frosting that spreads like silk and tastes like actual heaven. - Assemble the Cake
Slice the cake in half horizontally, spread the whipped cream over the bottom layer, then gently set the top layer on. Cover it with frosting. Pipe lines across to make it look like tree bark. - Decorate
Dust with powdered sugar so it looks like it’s snowing on your cake. Add holly with red and green frosting if you’re in the mood. If your piping looks messy, don’t stress—it actually makes it look more realistic, like bark with little bumps and grooves.
Storage Options:
This cake keeps in the fridge for about 3–4 days, covered. Honestly, it tastes better the next day when the flavors settle in. If you want to get ahead, bake the cake a day early, make the frosting, and then assemble right before serving. Freezing works too, but wait to frost it until after it’s thawed.
Variations and Substitutions:
Want to mix it up? Here are some ideas:
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Mocha Twist: Add espresso powder to the frosting for a coffee-chocolate vibe.
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Peppermint Version: Fold in crushed candy canes with the whipped cream filling. It screams Christmas.
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Gluten-Free Option: Swap the flour for a 1:1 gluten-free blend. Works like a charm.
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Different Decorations: Sugared cranberries, rosemary sprigs, or even edible glitter if you want it to sparkle.
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What to Serve with Yule Log Sheet Cake?
This cake is indulgent, so balance it out:
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Hot cocoa with marshmallows or whipped cream (because more cream never hurts).
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Fresh fruit like raspberries or strawberries to cut the sweetness.
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A cookie platter, because no one eats just one dessert at Christmas.
Frequently Asked Questions:
Do I really need the coffee?
Yes. It won’t taste like coffee, just chocolatey and deeper.
Can I make it ahead?
Definitely. Bake and frost the day before, then decorate just before serving.
How do I get the bark look?
Pipe lines across with a star or flat tip. Don’t overthink it—the imperfections are what make it look like a real log.
So there you have it: a Yule Log Sheet Cake that saves you the drama of rolling but still gives you all the wow-factor at the table. Honestly, I think it’s become a little tradition of its own in my house.
What about you—would you keep it classic with holly and snow, or go wild with glitter and sprigs of rosemary?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Yule Log Sheet Cake
Ingredients
For the Chocolate Sheet Cake
- 3 cups all-purpose flour
- 2 ⅔ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon fine salt
- 1 cup buttermilk room temperature
- ¾ cup vegetable oil
- ½ cup sour cream room temperature
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups hot strong coffee
For the Whipped Cream Filling
- 3 cups heavy cream cold
- 1 tablespoon vanilla extract
- ½ cup powdered sugar
For the Chocolate Ganache Buttercream
- 1 cup chocolate chips
- ½ cup heavy cream
- 1 ½ cups unsalted butter room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon fine salt
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
For Decoration
- Red frosting
- Green frosting
- Powdered sugar
Instructions
Prepare the Cake Pan
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with baking spray and line the bottom with parchment paper. Set aside.
Mix the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
Combine the Wet Ingredients
- In a separate bowl, whisk together the buttermilk, vegetable oil, sour cream, eggs, and vanilla extract. Slowly incorporate the hot coffee, whisking until blended.
Prepare the Batter
- Gradually add the wet ingredients into the dry mixture. Whisk for approximately 1 minute until smooth and uniform.
Bake the Cake
- Pour the batter into the prepared pan. Bake for 27 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely. Peel away the parchment paper. Once cooled, slice the cake in half horizontally.
Prepare the Whipped Cream Filling
- In a chilled mixing bowl, whip the heavy cream until stiff peaks form. Gradually add the vanilla extract and powdered sugar, continuing to whip until firm.
Prepare the Ganache Buttercream
- In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals until melted and smooth. Allow the mixture to cool for 15 minutes. In another bowl, beat the butter until light and fluffy. Add the vanilla extract and salt. Gradually incorporate the powdered sugar and cocoa powder. Finally, add the cooled ganache and beat until fully combined.
Assemble the Cake
- Place the bottom half of the cake into the pan. Spread the whipped cream filling evenly over the surface. Gently place the second half of the cake on top. Cover the cake with the ganache buttercream, spreading smoothly.
Decorate the Cake
- Fit a pastry bag with a large star tip and pipe swirls across the surface. Pipe vertical lines from one side to the other to create a tree-bark effect. Dust with powdered sugar and add holly designs using red and green frosting. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
