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★ Why You’ll Love this Recipe ★
Easy Shortcut Using Cake Mix
This yule log starts with boxed chocolate cake mix, making the classic Christmas dessert much easier to prepare. Marshmallow frosting creates the creamy filling, and you can use store-bought or homemade marshmallow frosting depending on how much time you have.
A Festive Christmas Dessert
Also known as a Bûche de Noël, a yule log is a Swiss roll-style cake that's filled, rolled and covered in chocolate frosting to look like a log. It's a beautiful dessert for Christmas dinner but surprisingly easy to make.
I'll walk you through each step, including how to roll the cake without cracking and how to create the bark texture. There's also a 1-minute video so you can see the process before you begin.
You can absolutely nail this on the first try! Even if baking isn't your thing. Just follow the steps.
Make it a Holiday Meal
Serve this easy cake mix yule log cake as dessert with my holiday cranberry-walnut stuffed pork, creamed spinach with water chestnuts, and a santa spritz cocktail.
★ Ingredients You'll Need ★
This easy Yule log starts with chocolate cake mix, plus a handful of ingredients for the cake, filling and frosting.
Cake Mix Yule Log Ingredients:
- Chocolate cake mix. Devil's food gives the cake a richer chocolate flavor, but regular chocolate cake mix works too.
- Water. Milk can be substituted for a richer flavor.
- Oil. Vegetable or canola oil both work.
- Eggs. You'll need 6 eggs to give the cake its soft, flexible texture.
- Powdered sugar. Prevents the warm cake from sticking to the towel when rolled.
- Marshmallow frosting. Creates the creamy filling. Use store-bought or make your own [marshmallow frosting].
- Chocolate frosting. Creates the outer layer and bark texture. Store-bought works well, or use [homemade chocolate buttercream].
- Cranberries and rosemary. Optional for creating a festive, snow-covered garnish.
Finishing Touches
For a festive, snow-covered look, garnish with fresh rosemary and cranberries. Dip them lightly in water, shake off the excess, then roll in sugar before adding to the cake.
★ 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 and let cool slightly.
- Roll cake and 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 ★
How to Prevent Cracking
- Don't overbake. Bake time varies, so watch closely. When cake no longer looks wet, test the center with a toothpick.
- Use a 12" x 18" lined baking sheet for the right cake thickness.
- Roll while warm. Let cake cool for no more than 5 minutes before rolling.
- Roll tightly. Gently compress cake as you roll to help it hold its shape.
- Use plenty of powdered sugar to prevent cake from sticking to the towel.
- Don't worry about small cracks. You can easily cover them with frosting.
Get creative with your presentation.
- Create a branch. Slice off one end at an angle and attach it to the side with frosting.
- Make it your own. Leave the ends exposed or frost them, and add sugared cranberries, rosemary or a woodland cake topper for a festive finish.
★ FAQs ★
The Yule log is a Nordic tradition that began with an actual log burned during the Christmas season. Somewhere along the way, the tradition was transformed into a dessert. Brilliant.
They're the same dessert. Bûche de Noël is the French name for the traditional Christmas cake that's rolled with filling and decorated to resemble a log.
Avoid overbaking and roll the cake while it's still warm. Let it cool for about 5 minutes, then roll it in a towel dusted generously with powdered sugar. Allow it to cool in the rolled shape before adding the 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.
I don't recommend marshmallow fluff for the filling because it's too sticky and can make the cake difficult to roll and slice. For best results, use marshmallow frosting instead.
★ More Holiday Recipes ★
More Christmas Treats to Try
Planning your holiday menu? Browse more easy Christmas recipes or find festive Christmas cookies for cookie trays, parties and gifting.
Save this Yule log recipe on Pinterest so it's easy to find when you're ready to bake!
Easy Cake Mix Yule Log
Ingredients
Cake
- 6 eggs
- 13.25 oz boxed chocolate cake mix
- ⅓ cup water
- ¼ cup vegetable oil or canola
- 1 tablespoon powdered sugar
Filling
- 12 oz marshmallow frosting to make your own, see notes
Frosting
- 12 oz 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 just until a toothpick inserted into the center comes out clean. Do not overbake or you cake will crack when rolled.
- 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. Generously 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.
- Ovens, pans, and altitudes vary. For best results, and to avoid a dry or cracking 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.
- Be sure to spread batter evenly so it bakes evenly.
- 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.
Tammy says
I followed directions but my log cracked really bad everything else worked well but I am disappointed with the cracking.
Angela G. says
I'm glad you enjoyed it despite the cracking. For the future, if you decide to try it again or for others concerned about cracking, you can guard against cracking by making sure not to over bake as this dries out the cake and can cause it to crack when rolled. Be sure to also generously sprinkle the towel with powdered sugar on both sides to prevent the cake from sticking to the towel as that can cause cracking as well.
DeVon says
Can I make this a day ahead. Or maybe make the cake and unroll and fill it the next day?
Angela G. says
Yes, make it and roll it with the towel and then store it in an airtight container or plastic wrap in the fridge to preserve moisture. Let it warm to room temperature, then finish the rest steps.
Ellen T. says
Thank you for this recipe! This was my first attempt at making a Yule Log. I followed your directions for the cake and rolling instructions. I used a ricotta and mascarpone filling, and whipped up store bought frosting with some milk. One small crack did appear on top, but that was easily filled with filling and frosted over. Can’t wait to serve this after Christmas dinner. Thank you again.
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? I’m 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 cake’s consistency like a sponge cake? Thanks! 🙂
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.
Rachel Starks says
Hi Angela. Thank you for your reply and advice! I will let you know how it turns out using pudding in the batter. I’m excited to try your recipe!
Angela G. says
You're welcome! I hope it turns out well for you! Excited to here what you think of the pudding mix addition.
Rachel S. says
Hello! First of all, I loved your recipe and how easy it was to make a Yule log cake. I did make it with the pudding and the cake came out with a little bit of a denser crumb but still had a moist texture. I will be using your recipe again in the future! 😊
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.
Angela G. says
I am glad you enjoyed the cake! For the issue of thickness, the cake will be pretty thick once baked, it will flatten as you roll it though. It is important to note the oz on the cake mix box you choose. I use a 13.25 oz box mix and a 12x18 baking pan with a rim. Hope this helps for the future!
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 🍒 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 it’s 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.
Betty says
I always put my cake layers in front of a fan on kitchen counter top for faster cooling.
Deana says
Can the finished log be frozen ?
Angela G. says
Yes — the finished cake can be frozen for 2–3 months stored in an airtight container. Thaw in the fridge before serving.