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★ Why You’ll Love this Recipe ★
There’s something so cozy, festive, and inviting about a holiday yule log! Especially one made of cake.
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.
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 ★
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 free-range 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. 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 by 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 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 ★
Success on the First Try
- Bake time will vary based on batter thickness and oven type. Avoid overbaking or the cake may crack when rolled. For best results, use a lined 12" x 18" baking sheet.
- Watch closely—when the batter loses its shine, test the center with a toothpick.
- Use plenty of powdered sugar when rolling to keep the cake from sticking to the towel.
- Don’t let the cake cool more than 5 minutes or it may crack when rolled.
- 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.
Get creative with your presentation.
- Leave ends unfrosted or frost them, your choice. You can also slice off a piece and attach it to the side with frosting to look like a branch. There’s no right or wrong—decorate and serve in your own style. Have fun with it!
- A nice cake stand goes a long way in elevating the look of this cake. I love the look of a rustic wooden cake stand.
- If you want to add a touch of whimsy, look into a cake topper set with a Woodland cake topper.
★ FAQs ★
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.
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. Somewhere along the way, the idea of the yule log was transformed into a dessert. Brilliant.
I love recipes that are easy and delicious. I’m a big fan of boxed cake mixes because they're cheap, easy and now you can find organic cake mix.
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 have a marshmallow frosting recipe too if you prefer to make your own. You choose what works for you!
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.
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! 😉
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.
★ More Holiday Recipes ★
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 Cake Mix Yule Log
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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- Add All Ingredients to Your Walmart Cart Adds everything with one click! You can edit items before you check out.
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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.
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
I’m sorry for the delayed reply. We’ve been busy with the holidays! You’ll 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!
Debbie Compton says
@Andra Oyler, Yes parchment paper will work. Might have to take down the bake time by a minute or so since it's thinner. Great tasting cake.
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. I’m 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 “Hallmark Moment” with our Christmas meal. I searched many recipes this seemed easiest, and it was!!
I’m 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 didn’t not think it would work. But rolling while really warm worked great. I’ll add the “sprig of holly” 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! 🙂
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 you’re ready to add frosting so the cake doesn’t 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. 🙂
Linda A says
Can a different kind of filling be used?
Angela G. says
Yes. Doesn’t 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 16” x 12” baking sheet.
Erin says
Thanks for sharing at the Fabulous Friday Linky Party Angela! Can't wait to see what you share this week.
Angela G. says
Thanks so much for having me!