Ingredients
– For the chocolate sponge cake:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 3 large eggs
– 1/2 cup whole milk
– 1/4 cup vegetable oil
– 1 tsp vanilla extract
– For the peanut butter frosting:
– 1/2 cup unsalted butter, softened
– 1/2 cup creamy peanut butter
– 1 cup powdered sugar
– 1-2 tbsp milk (as needed)
– For the caramel layer:
– 1/2 cup caramel sauce (store-bought or homemade)
– For assembly:
– 1/2 cup chopped salted peanuts
– Extra chocolate ganache for drizzling (optional)
Equipment Needed
– Large mixing bowl
– Electric mixer or whisk
– Jelly roll pan (15×10 inches)
– Parchment paper
– Kitchen towel
– Offset spatula
– Spatula
– Small saucepan (for caramel sauce)
– Plastic wrap (for rolling the log)
Step-by-Step Instructions
To make this Homemade Snickers Yule Log, I start with the chocolate sponge cake. Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, milk, oil, and vanilla until smooth. Then, gently fold the wet ingredients into the dry ingredients just until combined. Pour the batter into the prepared pan and smooth it out evenly. Bake for about 12-15 minutes until the cake springs back when touched. Once it’s ready, I let it cool slightly before transferring it to a kitchen towel dusted with powdered sugar. Starting at one edge, roll the cake tightly with the towel to create a log shape. This helps form the cake while it cools. (See the next page below to continue steps…)