Preheat your oven to 350°F (175°C) and line a jelly roll pan (about 15×10 inches) with parchment paper, allowing it to hang over the edges for easy removal.

In a large bowl, sift together flour, granulated sugar, cocoa powder, baking powder, and salt.

In another bowl, whisk together the eggs, warm water, and vanilla extract until smooth and frothy.

Gradually add the wet ingredients to the dry, stirring until just combined. Pour the batter into your prepared pan, spreading it evenly.

Bake for 12 to 15 minutes or until a toothpick comes out clean.

While the cake is still warm, flip it out onto a clean kitchen towel sprinkled with powdered sugar.

Carefully peel off the parchment paper, then roll the cake tightly from one end along with the towel. Allow it to cool completely in its rolled state.

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Gently unroll the cooled cake and spread the whipped cream filling evenly over the surface.

Roll the cake back up without the towel, ensuring a tight roll. Wrap it in plastic wrap and refrigerate for at least an hour to set.

Whip the softened butter in a bowl until creamy, then gradually add cocoa powder and powdered sugar, alternating with heavy cream.

Once the cake is chilled and firm, remove it from the fridge, unwrapping it carefully. Place it seam-side down on a platter and frost the top and sides like tree bark.

Decorate with your choice of edible ornaments, powdered sugar, and chocolate shavings to mimic snow.

Let your Yule Log Cake chill in the fridge until ready to serve. Enjoy the anticipation!