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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
Easy-Order Groceries
- 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.
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 won’t be paying the crazy prices to buy one anymore.
Jennifer Carterman says
I’m 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: 12″ x 18″ for best results. Happy baking!
Karen says
@Angela G., thanks
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 🙂
Angela G. says
Thank you, Karen. I added the baking sheet size to the instructions as well so it prints with the recipe. 🙂
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". 😛
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, I’m so happy you enjoyed it!
Juanita Clark says
@Angela G., Yes the homemade frosting was delicious.
Cheryl says
Followed directions but cake split. I had to 'glue' it together with frosting for Christmas dessert.
Angela G. says
Hi Cheryl,
I’m 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 didn’t 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 won’t have the roll effect but it will still taste good!