Easy Yule Log Recipe Using Cake Mix

Easy Yule Log Recipe Using Cake Mix

This gorgeous Swiss roll style cake is easy to make starting with chocolate cake mix. Filled with marshmallow frosting and topped with chocolate buttercream icing made to look like bark. Decorate as a festive yule log with sugared cranberries and fresh rosemary for a stunning holiday dessert!

Course Dessert

Cuisine American

Recipe Type Cake Mix, Cakes, Chocolate, Christmas, Holiday Baking, Kid-Friendly

Skill Level Easy

Prep Time 30

Cook Time 15

Total Time 45

Servings Servings

Calories 550kcal

Author Angela G.

Equipment

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.

Nutrition