There’s something so cozy, festive and inviting about a holiday yule log! Especially one made of cake.
★ Why You’ll Love this Recipe ★
Made with cake mix, this recipe is super easy!
This recipe starts with boxed cake mix, saving time and ingredients. This Swiss roll recipe also uses marshmallow frosting for the filling. You can buy this special, yummy frosting ready-made which is another big time-saver!
The process is easy to follow.
I'll give you step-by-step directions. I also have a 1-minute how-to video that shows the process, including rolling the cake as well as decorating it to look just like a beautiful log.
You can absolutely nail this on the first try! Even if baking isn't your thing. Just follow the steps.
★ Ingredients You'll Need ★
What ingredients are in this yule log cake?
This particular recipe is super simple. You start with cake mix then all you need is a handful of other ingredients to make this beautiful holiday log cake come to life.
Here's everything you need:
- Devil's Food chocolate cake mix. The devil's food cake flavor is rich which works well with the marshmallow filling. You can use chocolate cake mix too if you prefer something less rich.
- Water. Or you can use milk. Milk will add a rich and creamy flavor.
- Oil. Vegetable oil or any high-heat cooking oil works.
- Eggs. I prefer corn-fed hen-laid eggs. They have excellent flavor.
- Powdered sugar. This helps the cake not stick to itself when you roll it.
- Marshmallow frosting. This is the inside filling of the roll cake. You can use store-bought frosting that is specifically "marshmallow" flavor. It's not the same as marshmallow fluff. Or make your own marshmallow frosting.
- Chocolate frosting. This for the outside of the cake which we'll texture to look like bark! You can use store-bought, or I have a great, very simple homemade sea salt chocolate frosting recipe I like to use.
Finishing Touches
You can decorate this yule log cake however you'd like. However, an easy way to add a really beautiful touch is by garnishing with a few sprigs of fresh rosemary and a few fresh cranberries.
Sugar these garnishes but simply dipping the rosemary and cranberries in water. Shake off any excess water, then roll each in table sugar for a crystalized "snow covered" look.
★ How to Make this Yule Log Cake ★
This recipe is easy enough for novice bakers but it might be helpful to see how to prep and roll the cake before you try it.
Here's a snapshot of the steps involved.
- Beat eggs then mix in cake mix, water (or milk) and oil.
- Spread batter onto lined baking sheet.
- Bake.
- Let cool slightly.
- Roll cake up using a powdered-sugared dish towel.
- Let set to take shape.
- Unroll and layer with marshmallow frosting.
- Roll up cake with filling.
- Frost the outside.
- Create a bark texture using a fork.
- Add sugared rosemary and cranberries.
You can also watch the how-to video underneath the recipe, below.
★ Tips & FAQs ★
What does a yule log cake taste like?
If you’ve never seen or enjoyed a yule log cake, I'd say it's similar to a giant Ho Ho or chocolate Swiss roll cake. Except instead of a chocolate coating, it's covered with chocolate frosting.
The frosting is often made to look like the bark of a log. With this recipe, I'm going to show you how to do this to your yule log! (Don't worry, it's really easy, no professional bakery skills required.)
Actually in general, a yule log cake is incredibly easy to make if you start with a cake mix.
What’s the history and origin of the yule log?
You might be curious about origin of the yule log dessert. Or you might not be. So I'll keep it short and sweet and you can do your own Googling if you need more info.
The yule log is a Nordic tradition that began with an actual log which was part of an entire tree burned a little bit each day during the 12 days of Christmas. (Read the full story here). Somewhere along the way, the idea of the yule log was transformed into a dessert. Brilliant.
Why is this the best yule log cake recipe?
Well, I think it's this one. Why? Because it's easy and delicious. I’m a big fan of boxed cake mixes because they're cheap, easy and now you can buy them organic.
There's also a special marshmallow frosting you can buy ready-made that's absolutely delicious as the filling, and obviously it's super easy since all you have to do is spread it.
I do recommend making your own chocolate frosting if you have time.
Homemade chocolate buttercream frosting (click for my recipe) is pretty easy to whip up and it's so amazingly good.
If you want to save time though, store-bought whipped chocolate frosting works great too.
What type of filling works best?
Save time and use store-bought frosting or make your own. Your choice!
The flavors that work best, in my opinion, are:
Marshmallow frosting: Get my homemade marshmallow frosting recipe here, or sometimes you can find this frosting in stores. The flavor is a little different plan plain vanilla frosting, but vanilla frosting works well too. Marshmallow Fluff also tastes great, but I find it to be too sticky and doesn't spread well, so I prefer Marshmallow frosting if you can find it, or just make your own.
Peppermint frosting is also delicious and super fun! You can find this frosting at stores around the holidays.
Vanilla frosting: This works great and is readily available. I find the whipped frosting easiest to spread.
All of these options are delicious so choose your favorite or just use whatever is handy. Remember, this is an easy and low stress cake! 😉
Can I make my own marshmallow filling?
Yes, you can! It's actually very quick and easy to make your own. Check out my 5-minute, no-cook, Homemade Marshmallow Buttercream Frosting recipe.
Tips for Success on the First Try
- Bake time may vary depending on how thick you spread the batter out and also your type of oven. Just be sure not to overcook the cake or you may have trouble rolling it. Recommended baking sheet size is 12" x 18" for best results.
- Keep an eye on the batter. As soon as all the shiny parts disappear, check the center with a toothpick. You don't want to over cook or it will be harder to roll.
- When rolling the cake, be sure to use plenty of powdered sugar to prevent it from sticking to the towel.
- Don't let the cake cool for more than 5 minutes or it will be difficult to roll and may crack.
- If the cake cracks, just smooth over the cracks with frosting
- Roll the cake tightly and while it's still warm. You'll need to compress the cake a bit to get a good roll.
- You may choose to slice off the ends of the cake and leave it unfrosted. Some of the tradition recipes for yule logs I've seen do this. I've seen the slices stacked together and attached to the side of the log with frosting to look like a branch. Up to you if you want to try this! There's no right or wrong way to do this in my opinion. This is a fun dessert recipe that can be decorated and served according to your own style. So have fun with it!
- To save time or simply for a different look, try using woodland-themed cake toppers to decorate vs. cranberries and rosemary.
Tips for Presentation
A nice cake stand goes a long way in elevating the look of this cake. I love the way a rustic wood cake stand looks. If you want to add a touch of whimsy, look into a cake topper set with a woodland theme.
Check out these shop links to get inspired:
★ More Recipes You'll Love ★
Feeling the holiday spirit?
Try making some Christmas cookies too!
Typically this is a Christmas dessert so if you're reading this and Christmas is still pretty far away, pin this recipe for later!
This easy yule log cake recipe was featured on South Your Mouth!
Easy Yule Log Recipe Using Cake Mix
Ingredients
Cake
- 6 eggs
- 13.25 oz box chocolate cake mix
- ⅓ cup water
- ¼ cup vegetable oil or canola
- 1 tablespoon powdered sugar
Filling
- 12 oz can peppermint, vanilla or marshmallow frosting to make your own, see notes
Frosting
- 12 oz whipped chocolate frosting canned or homemade
Garnish
- fresh cranberries and rosemary for garnish to sugar, see notes
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Instructions
- Preheat oven to 350ºF.
- Beat eggs. In a large bowl, beat eggs with an electric mixer for 5 minutes until frothy and pale yellow in color.
- Create batter. Add cake mix, water and oil and beat on low for 2 minutes.
- Prepare baking sheet. Line a baking pan with parchment paper or a silicon liner, then coat liner with baking spray. Make sure to grease sides of the baking sheet as well.
- Add batter to baking sheet. Pour batter onto prepared 12x18 baking sheet and spread evenly.
- Bake. Bake at 350˚F for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Let cool. As soon as toothpick comes out clean, remove from oven and let cool for at least 5 minutes, not more than 10.
- Release cake from pan. While the cake is still warm, grab a linen dish towel. Sprinkle both sides of the towel with powdered sugar to prevent cake from sticking to it then lay it on top of the cake. Holding the towel and pan together, gently flip the pan upside down so the cake drops onto the towel. Tap to release if needed.
- Roll cake. Peel parchment paper or silicon liner off of the cake. Then tightly but gently roll the cake, keeping the towel in place to separate the layers. Place the rolled cake, seam-side down, on a cooling rack and let cool for at least 15 minutes.
- Unroll and add filling. When cooled, gently unroll the cake and spread a layer of marshmallow frosting all the way to the edges. Gently but tightly roll cake back up to form a log. Place cake onto a serving dish, seam-side down. Make a branch. (Optional) If you'd like to make a "branch" cut away a slice of the cake, at an angle, and position at the side of the cake. Trim the angled end of the cake to be flat. This will leave you with a leftover slice so, as the chef, you can enjoy that if you'd like!Frost the entire outside of the log and branch with chocolate frosting.
- Add bark texture. Using a fork, create a bark-like pattern in the frosting.
- Garnish. Add fresh cranberries and rosemary or decorate your log. Or use your creativity to create a wintery scene using whatever decorative items you would like. Mushrooms and woodland creatures can be fun additions!
Video
Notes
- Recommended baking sheet size is 12″ x 18″ for best results.
- Because this cake is very thin, it is very easy to over bake.Be sure to spread batter evenly and remove from oven as soon as the cake passes the toothpick test.
- Ovens, pans, and altitudes vary. So for best results, and to avoid a dry cake, pull your cake out of the oven as soon as a toothpick inserted into the center comes out clean. Another way to tell if the cake is done is as soon as it no longer looks wet on top.
- To sugar your rosemary and cranberries, dip them in warm warm, shake off excess water, then roll in sugar. Let dry, then add to your cake.
- Make your own filling: marshmallow frosting recipe.
- Make your own frosting: chocolate buttercream frosting recipe.
Equipment
- woodland cake decor
Recommended equipment listed may contain affiliate links.
Rachel Starks says
For box cake mixes, I like to use a package of instant pudding in the cake batter to make my cakes moist. Should I not use instant pudding mix in this recipe, or would it be ok to add it? Iโm thinking if I add instant pudding in your Yule log recipe it would make the cake too squishy to roll, and not able keep its log shape. Is this cakeโs consistency like a sponge cake? Thanks! ๐
Angela G. says
Hi Rachel, I think it would be OK to add pudding mix. I haven't tried it though, so no guarantees. The eggs are what help this cake hold together yet be flexible enough to roll. This does create a spongy texture. I hope this helps! Let me know if you try it adding the pudding mix. Also, there are cake mixes that include pudding in the mix you could try.
cherney says
I followed this recipe and the cake was great. However, the pan size was too small resulting in a thick cake that rolled but then when we put the filling in and rolled again cracked and eventually became flat. If using a Duncan Hines cake mix use a bigger pan because the cake rises making the suggested pan too small. Also if making your own marshmallow frosting once its mixed put the bowl in a pot of hot water and let it melt a little to get rid of the sticky texture.
Huong says
What size eggs did you use?
Angela G. says
I use large size eggs.
Lisa says
Excellent recipe ..made my first time log a breeze ..I changed filling to a cream cheese filing with walnuts and cherries ๐ and a vanilla butter cream outside as my family are not huge chocolate frosting fans ..came out amazing
Isabela M. says
After rolling the cake with the frosting in the middle, can i freeze/refrigerate it before decorating? I want to do this for christmas eve but itโs still 3 days away
Angela G. says
Yes you can freeze or refrigerate then just defrost to room temperature before icing. Thanks for asking. Happy holidays! .
Amy Leigh says
can you use a buttercream vanilla frosting inside if you don't like marshmallow?
Angela G. says
Hi Amy, Yes. Vanilla buttercream frosting is an excellent substitute if marshmallow flavor isn't your thing.
Nancy says
I need to make this for my sons French class. Can I roll it with parchment paper, if I bake it on paper longer than the baking sheet? What if I roll it immediately after I remove it from the oven?
Angela G. says
Hi Nancy, I think you could get away with rolling it with a long sheet of parchment paper if you don't have a clean dish towel. You should let it cool some before rolling or it may be too hot to handle. It also may come apart if you don't allow it too cool some before rolling. If you need to speed up the cooling process, trying putting it outside (assuming it's cold out) or in the fridge to cool it quickly.
Janell says
I'm going to try this! I see your recipe for the chocolate frosting is enough for 6 cupcakes. Is that enough for this Yule Log? Thank you.
Angela G. says
Hi Janell, my chocolate buttercream frosting recipe makes about 6oz of frosting so if you double it, that would be a perfect amount for the yule log cake (12oz). Thanks for asking!
Brenda says
I really want to make this but can i use butter to replace the oil?
Angela G. says
Hi Brenda, Yes. You can use butter as a direct substitute for the oil. 1:1 ratio so you can use the exact same amount. Thanks for asking!
Amber E. says
I had to make a swiss roll and cupcakes for a baby shower and this recipe was perfect! The cake sheet came out amazing with no cracks and rolled up beautifully. I made the cupcake batter using the same recipe to keep the consistency even throughout the dessert and the recipe worked absolutely fantastically and make exactly 24 beautifully domed cupcakes. I baked both shapes at 350 F for 12 minutes the cake came out great, the cupcakes wound up a little overbaked so I would cut the time down to 10 minutes for those. Highly recommend this as a multipurpose recipe!!
Rachel says
Thank you SO MUCH for this recipe! I have been wanting to try making a cake roll but I have been so intimidated. This looks so easy. I am going to give it a try. Can other flavors of cake mix be used instead of chocolate? I am going to use the chocolate, but if I am successful, I thought I might try some other cake mixes just to experiment.
Angela G. says
You're so welcome! The process is very simple. The hardest part is cooking the cake just right so that it tastes good and rolls. The two tricks are to pull it out of the oven as soon as it sets so it doesn't over bake. And also, don't overmix the batter. Stir just until everyone is combined.
Mary says
I made a dark chocolate peppermint version with vanilla frosting in the center with crushed peppermint candies and dark chocolate icing on top. The cake did come out dry so likely I overmixed it based on the other comments. Like the others I used extra icing to hide the cracks. It still tasted fine. I like the different versions that others are making. Thanks
Theresa says
First time and I am very happy. Cracked a little but covered it with frosting. I followed recipe exactly and made the homemade chocolate butter cream and the marshmallow butter cream. I even copied the sugared berries and rosemary. Turned out very pretty. Next year I will try to roll it tighter.
Bettina says
My nine year old son and I just made this. We used a butter pecan cake mix and a diabetic friendly icing made with dream whip and pudding mix. Mine was ready to come out of the oven after 12 minutes. I only got one small crack when I was unrolling it. I was pleasantly surprised with how simple it is. I wonโt be paying the crazy prices to buy one anymore.
Jennifer Carterman says
Iโm using this recipe and turning it into a black Forrest gateau with kirsch syrup, cherries and cream!!!
Debra says
This worked well with rolling and icing and looked great. The cake part was dry though. I made sure it was not overbaked. I don't know why it was dry.
Angela G. says
You can try not mixing the cake as long. Sometimes when you overmix cake, it can change the texture and seem dry.
Mickie says
Hi. What is fluffy marshmallow frosting?
Angela G. says
Hi Nickie, see the above post for an image of the frosting container. You can find it at most grocery stores or buy it on Amazon.
Lynn says
Making now!
But you neglected to include size of the baking sheet!
And do we pour all the batter into the baking pan?
Tks!
Angela G. says
Yes, all of the batter. The sized I recommended (in the notes) is: 12โณ x 18โณ for best results. Happy baking!
Karen says
@Angela G., I agree with another comment--even though you recommended "in the notes" section, I too missed the size of the pan. It would be great if you could update the size directly into the recipe which is what I printed. I'm sure many of us would do the same thing ๐
Angela G. says
Thank you, Karen. I added the baking sheet size to the instructions as well so it prints with the recipe. ๐
PD says
@Lynn, No it states on here 12x18....Yes you pour all the cake batter on the 12x18 baking sheet!!!
Jackie says
Super easy and delicious! I loved the idea of marshmallow frosting, but I double it. Because that's how I "roll". ๐
Angela G. says
Ha ha thanks for the tip! Glad you enjoyed it!
Teri says
I made this cake and it turned out great with the whole mix. It seemed pretty thick, but turned out great. I was able to roll it and it did not crack. I have not had good luck with homemade recipes, but this worked out great. I filled it with raspberry filling and coconut, whipped topping and topped with whipped topping. Family loved it. Thank you for the recipe. A keeper.
Lisa says
Love this recipe would definitely make it again. The chocolate frosting was also a winner
Angela G. says
Hi Lisa, Iโm so happy you enjoyed it!
Cheryl Coogen says
SO VERY DISAPPOINTED! Followed directions but cake split so much it was actually in pieces. I couldn't 'glue' them together at all. TOTAL DISASTER. So much for Christmas dessert.
Angela G. says
Hi Cheryl,
Iโm sorry you had a bad experience with this. If you want help figuring out what went wrong, let me know what questions you have.
It sounds like maybe you didnโt use enough eggs. The extra eggs (more than the box calls for) are what makes the cake bendable and able to roll without cracking. Maybe you accidentally followed the box directions? Or the cake may have cooked too long.
If you still have the crumbled cake, you could take the crumbs and mix them with the marshmallow filling, then roll it into a big ball or form it into a log. Then frost the ball or log. Kind of like making a giant cake pop. It wonโt have the roll effect but it will still taste good!
Shanan says
I'm planning to make this later on using your buttercream recipe. Will one bath of the buttercream be enough to cover the whole log?
Angela G. says
Iโm sorry for the delayed reply. Weโve been busy with the holidays! Youโll want to double the homemade frosting recipe.
Andra Oyler says
Make this tonight. Should I use a sheet pan or cookie sheet or a regular glass cake pan. I have a silpat liner, but it's probably too small for the job. Would parchment be OK for lining or not? Thanks in advance and have a wonderful Christmas!
Teri says
@Andra Oyler,
Just saw this comment. I used a 15x10" pan, which made my cake thick, but maybe a half sheet might be better, thinner and easier to roll. I lined the pan with parchment and rolled it on the towel with the parchment still attached while it cooled. Then gently unrolled and removed the parchment and filled and rolled. Good luck.
Angela G. says
Hi Teri, thanks for the feedback. Iโm so glad it came out great for you and that you enjoyed it.
Gretchen says
Hi Angela!
I made this replacing the water with espresso and adding a little instant coffee to the chocolate buttercream. It was SO GOOD!
By the way, I chose this recipe because began with a boxed mix, was easy, had really specific instruction along with a video, AND had 5 STARS! It turned out perfect!
Merry Christmas to you and yours!
Angela G. says
Hi Gretchen! Those sounds like lovely tweaks. Thanks for sharing! I really appreciate the feedback. Happy holidays!!
Sheila says
My daughter wanted a โHallmark Momentโ with our Christmas meal. I searched many recipes this seemed easiest, and it was!!
Iโm not much too f a baker and it came out great. I let cool the 5 mins and rolled up in towel sprinkled with cocoa.
Mine looked thick in pan, I didnโt not think it would work. But rolling while really warm worked great. Iโll add the โsprig of hollyโ before serving. Thanks for the recipe!
Angela G. says
Hi Sheila, I'm so glad the cake turned out well and that you and your daughter had your "Hallmark" moment! ๐
Cheryl says
I am going to make this on Thursday, did you make a home made chocolate frosting for yours? And what did you put on the rosemary to get it frosty looking?
Angela G. says
Hi Cheryl, Yes, I do like to make my own chocolate buttercream frosting but I've used canned whipped chocolate frosting before if I'm in a hurry and it's still yummy. The rosemary and cranberries i just dip in water, shake off the excess water and the toss in a bowl of sugar. Let them dry and try not to move them once they're placed and the sugar will stick.
Sheila says
@Cheryl, I used the store bought frosting to keep this an easy dessert. You can do a simple syrup ( sugar and water, boil) dip your rosemary and cranberries in it. Shake off extra.
Lay out into waxed paper till almost dry then dip in sugar. Lay back to dry.
Caroline says
This cake was delicious! I found that my cake cracked in several places when I rolled it. How can I avoid that next time? Should I cook it a minute or two less?
Angela G. says
I'm glad you enjoyed it! Yes, it sounds like it got a touch overcooked. When it's too dry it will crack more easily. Since it's such a thin cake, you have to pull it out of the oven as soon as it sets, not a minute more. Definitely the trickiest part of the whole thing! I stare at it in the final few minutes of baking and when I see the last bit of wet/shiny looking batter disappear, I pull it out. Hope this helps. Thanks so the feedback. I sure this will help others making this recipe.
Caroline says
@Angela G., thank you!
Andrea says
How do you store or keep the cake? Can I make the day before?
Angela G. says
Hi Andrea, Yes you can make this the day before. The cake can be stored in a cool, dry spot. You want to loosely cover it so that cake does not touch the cover at all. You don't want the frosting to dry out but you also don't want to seal it off completely because then the moisture can get locked in and start to pool onto the cake. So, it's a bit tricky but the best way to store would be a non-airtight container to allow airflow and prevent condensation. A cardboard or plastic cake box works well. The finished frosted size of the cake (if you use a 12x18 baking sheet) is about 13" long by 6" tall and 6" wide. You can take a look on amazon for different types of boxes. You also want to be sure the cake has completely cooled before putting it away. Hope this helps!
Caroline says
@Angela G., I made the cake today and plan to ice tomorrow. It is currently still rolled up with the towel. Should I leave it rolled in the towel overnight or unroll it for the night before frosting tomorrow?
Angela G. says
Leave the towel in until youโre ready to add frosting so the cake doesnโt stick to itself. Enjoy! Happy holidays!
Thi says
Can I use milk instead water?
Angela G. says
Hi Thi, yes. You can use milk in place of water for a more rich tasting cake. Thanks for asking!
Thi says
@Angela G.,
Thanks and have a good one.
Jamie says
Do you have to use devils food cake mix?
Angela G. says
No you do not. Any chocolate cake mix is fine!
Linda LeValley says
@Angela G., I bet RED VELVET WOULD BE GOOD.
Angela G. says
Yes! With vanilla or cream cheese frosting. Yummy and would make a pretty white log with the red inside.
Tracy B says
This looks so delicious and easy. Quick ques... why did you use 6 eggs? Is that more than the cake mix called for? Isn't it usually 3 eggs? Just curious since I plan on make this next week.
Angela G. says
Hi Tracy, Yes, 6 eggs is more than the cake mix calls for but you need those extra eggs to make the cake a bit more pliable so that you can roll it up without it cracking. Thanks for asking! Hope you enjoy it. ๐
Linda A says
Can a different kind of filling be used?
Angela G. says
Yes. Doesnโt have to be the marshmallow frosting. The cake will hold its shape well enough to fill it with almost anything.
Linda LeValley says
@Angela G., I have used the Frozen whipt topping (extra creamy)
loretta says
I made this log today and was really impressed how it turned out.I will definitely will be making more in the future.
Linda A says
Can pudding be used as the filling of the yule log?
Angela G. says
Sure, you could use pudding as filling. Just make sure the cake is completely cooled or pudding may absorb into the cake. You probably would want to roll it tightly and make sure the seam of the roll is face down so the cake does not unroll. Pudding won't be a sticky as frosting would be so the cake might be a little more slippery.
Amy says
What size baking sheet did you use for this recipe?
Angela G. says
Hi Amy,
I use a 16โ x 12โ baking sheet.
Erin says
Thanks for sharing at the Fabulous Friday Linky Party Angela! Can't wait to see what you share this week .>> https://abiggreenhouse.com/the-super-fabulous-friday-linky-party-9/
Have a good weekend!
Angela G. says
Thanks so much for having me!