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chocolate yule log cake on a wooden platter surrounded by evergreen pines
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Yule Log Cake

This Chocolate Yule Log Cake is filled with a peppermint frosting and topped with a simple chocolate ganache.
Prep Time30 minutes
Cook Time14 minutes
Cooling Time1 hour
Total Time1 hour 44 minutes
Servings: 12
Calories: 495kcal
Author: Sarah Alvord, Feeding Your Fam

Ingredients

Cake

  • 2 cups Devil's Food Cake mix
  • 3 eggs
  • 1/4 cup water
  • 2 tbsp canola oil
  • 1/4 cup powdered sugar (to dust the towel with for rolling)

Chocolate Frosting

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp corn syrup
  • 1/2 tsp vanilla

Peppermint Frosting

  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp peppermint extract
  • 2 tbsp crushed candy canes (optional)

Instructions

Cake

  • Preheat oven to 350ºF. Prepare a 10 x 15 inch jelly roll pan by spraying with cooking spray and lining with parchment paper, spray the parchment paper with a light coating of cooking spray.
  • In a large mixing bowl combine the cake mix, eggs, water and oil. Beat with an electric mixer for 4 minutes, scrapping down the sides frequently. Pour the cake out evenly onto the prepared baking pan.
  • Bake for 14-16 minutes, until the cake is cooked through and springs back quickly when lightly touched in the center.
  • Dust a clean kitchen towel with the powdered sugar. Carefully turn the cake out onto the kitchen towel. While the cake is still hot, roll the cake from one short side to the other, rolling the towel with the cake. Allow the cake to cool for 1-2 hours before frosting.

Chocolate Frosting

  • While the cake is cooking prepare the chocolate frosting by placing the heavy cream in the microwave for 1 minute, bringing just to a boil.
  • Add in the chocolate chips and corn syrup, stir until smooth and the chocolate has melted.
  • Add the vanilla and stir. Allow the frosting to cool on the counter for at least one hour, stirring occasionally

Peppermint Frosting

  • In a mixing bowl beat the butter until smooth. Add in the powdered sugar and mix. Pour in the milk and peppermint extract and mix until a smooth frosting has formed.
  • Unroll the cooled cake and top with an even layer of the frosting. Roll the cake back up and place on a piece of parchment. Frost the outside of the rolled cake with the chocolate frosting.
  • Decorate the cake using the tines of a fork and dust with a fine dusting of powdered sugar if desired. Keep chilled until ready to serve.

Notes

  • Do not wait until the cake has cooled to roll it up in the towel, the cake will crack and crumble if you wait too long. 
  • Be sure to evenly coat the kitchen towel where you will be turning the cake out onto

Nutrition

Calories: 495kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 258mg | Potassium: 180mg | Fiber: 2g | Sugar: 58g | Vitamin A: 457IU | Calcium: 60mg | Iron: 2mg
Course: Cake, Dinner
Cuisine: Dessert, Holidays
Keyword: Roll Cake, Yule Log Cake
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