Description
Make a lighter, festive Vanilla Roll Yule Log featuring a soft vanilla sponge and a rich chocolate ganache topping. This recipe offers a balanced holiday dessert.
Ingredients
Scale
- 1 packet Yellow Cake Mix
- 3 medium Eggs
- ⅓ cup Oil
- 1 cup Water
- ½ cup Powdered Sugar or Confectioners sugar to dust the baked cake
- 16 oz Chocolate frosting
- ¼ cup Softened Butter (for ganache)
- ⅓ cup Unsweetened cocoa powder (for ganache)
- ⅓ cup Cream (for ganache)
- 3 cups Powdered Sugar or Confectioners sugar sifted (for ganache)
- 1 teaspoon Vanilla essence (for ganache)
- Fresh Cranberries (for garnish)
- Rosemary Sprigs (for garnish)
Instructions
- Preheat the oven to 350 degrees F.
- Combine the Yellow Cake Mix, eggs, oil, and water in a stand mixer bowl.
- Mix on low speed for 20 seconds, then increase speed to medium and mix for 3 minutes, scraping the bowl sides.
- Coat a 15×21 inch baking sheet with nonstick spray. Line the bottom with parchment paper and grease the paper.
- Spread the cake batter evenly onto the prepared sheet.
- Bake for 12-14 minutes, or until the top is golden.
- Remove the cake from the oven and loosen the edges with a spatula.
- Dust the top surface with confectioner’s sugar.
- Place a thin, damp kitchen towel on a fresh sheet of parchment paper, dusting both with powdered sugar.
- Lay the parchment paper down, then place the damp towel on top.
- Place a wire rack on top of the kitchen towel and carefully flip the cake onto the towel.
- Immediately peel and discard the parchment paper from the flipped cake.
- Dust the exposed (flipped) side of the cake with confectioner’s sugar.
- Start at one end and gently roll the cake with the towel and parchment paper inside. Roll until the end.
- Allow the rolled cake to rest for one hour at room temperature.
- Carefully unroll the cake, keeping the towel and parchment paper in place.
- Spread a very thin layer of chocolate frosting over the unrolled cake.
- Re-roll the cake in the same direction, lifting the parchment paper as you roll, without rolling the towel inside.
- Line a tray with fresh parchment paper. Carefully transfer the rolled cake onto the tray with the folded side down.
- Refrigerate the cake while you prepare the chocolate ganache.
- Melt the butter in a small pan over medium heat.
- Whisk in the cocoa powder, powdered sugar, cream, and vanilla essence into the melted butter.
- Remove from heat and whisk until smooth and creamy.
- Allow the ganache to cool slightly, stirring occasionally.
- Immediately pour the warm ganache over the chilled cake roll and spread it evenly.
- Chill the cake roll in the refrigerator for 3-4 hours until completely cooled.
- Use a fork to create bark-like marks on the ganache surface.
- Decorate the yule log with fresh cranberries and rosemary sprigs.
Notes
- Dusting the towel and parchment paper with sugar helps prevent the delicate vanilla sponge from cracking when you roll it the first time.
- Use only a thin layer of frosting before the second roll to prevent it from squeezing out the sides.
- Spread the ganache while it is still warm so it covers the cake smoothly before it thickens.
- Prep Time: 30 min
- Cook Time: 14 min
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 65g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Vanilla Roll Yule Log, Chocolate Ganache, Christmas Cake Roll, Yule Log Cake Recipe, Vanilla Sponge Cake, Holiday Dessert