Homemade Christmas Log Cake with a Classic Yule Log Look

Preheat your oven to 375°F (190°C) and prepare a 10×15 inch jelly roll pan lined with parchment.

In a bowl, beat the large eggs and granulated sugar until light and fluffy.

Sift together the flour, cocoa powder, baking powder, and salt, then fold into the egg mixture.

Add vanilla, milk, and oil or melted butter, mixing until just combined.

Pour the batter into the prepared jelly roll pan and spread evenly.

Bake for 12-15 minutes or until it springs back when lightly pressed.

Remove from the oven and run a knife around the edges. Lay a clean towel on top and dust lightly with powdered sugar.

Flip the whole pan onto the towel, peel off the parchment, and roll the cake up with the towel inside. Let cool.

For the filling, beat the heavy cream until soft peaks form, then add powdered sugar, vanilla, and stabilizer.

Unroll the cooled sponge, spread a thin layer of whipped cream, leaving a small border, then re-roll gently.

Transfer to a serving board seam-side down, trimming one end at an angle for a stump.

For the frosting, cream the butter until smooth, then sift in the powdered sugar and cocoa.

Add vanilla, salt, and milk until it reaches a spreadable consistency.

Spread the chocolate buttercream over the rolled cake, creating a bark-like texture.

Chill for 10 minutes, then refine the texture with a fork if desired.

Dust with powdered sugar and garnish with cranberries, rosemary, or chocolate curls.