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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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- 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!