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Easy Cake Mix Yule Log

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4.3 from 60 reviews

This Easy Cake Mix Yule Log is a stunning holiday dessert that combines a light, fluffy chocolate cake rolled with a sweet marshmallow frosting filling and frosted with rich chocolate buttercream icing designed to mimic tree bark. Decorated with sugared cranberries and fresh rosemary, this Swiss roll style cake brings festive elegance to your dessert table with minimal effort, making it perfect for holiday celebrations.

Ingredients

Scale

Cake

  • 6 eggs
  • 13.25 oz box chocolate cake mix
  • ⅓ cup water
  • ¼ cup vegetable oil or canola oil
  • 1 tablespoon powdered sugar

Filling

  • 12 oz can peppermint, vanilla or marshmallow frosting (see notes to make your own)

Frosting

  • 12 oz whipped chocolate frosting, canned or homemade

Garnish

  • Fresh cranberries (to sugar for decoration)
  • Fresh rosemary sprigs (to sugar for decoration)

Instructions

  1. Preheat Oven: Set your oven to 350ºF to prepare for baking the cake.
  2. Beat Eggs: In a large bowl, use an electric mixer to beat the 6 eggs for 5 minutes until they become frothy and pale yellow, which helps create a light texture.
  3. Create Batter: Add the chocolate cake mix, ⅓ cup water, and ¼ cup vegetable or canola oil to the eggs and beat on low speed for 2 minutes to combine all ingredients thoroughly.
  4. Prepare Baking Sheet: Line a 12×18 inch baking pan with parchment paper or a silicone liner, then spray it with baking spray. Make sure to grease the sides to prevent sticking.
  5. Add Batter: Pour the prepared batter evenly onto the baking sheet and spread it out smoothly for even baking.
  6. Bake Cake: Bake the cake at 350ºF for 12-15 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to prevent cracking when rolling.
  7. Cool Cake: Remove the cake from the oven and let it cool for 5 to 10 minutes to make it easier to handle.
  8. Release Cake: Sprinkle both sides of a linen kitchen towel with powdered sugar to prevent sticking, then lay it on top of the warm cake. Holding the towel and pan together, gently invert the cake onto the towel and tap to release if necessary.
  9. Roll Cake: Peel off the parchment paper or silicone liner. While the cake is still warm, roll it tightly but gently with the towel inside to separate the layers. Place the rolled cake seam-side down on a cooling rack and let it cool for at least 15 minutes.
  10. Unroll and Fill: When cool, carefully unroll the cake and spread the marshmallow frosting evenly to the edges. Roll the cake back up tightly to form a log and place it seam-side down on a serving dish.
  11. Make a Branch (Optional): Cut a slice off the end of the cake at an angle to create a branch shape. Trim the angled end of the branch slice flat, then position it on the side of the log.
  12. Frost the Log: Frost the entire outside of the log and branch with whipped chocolate frosting to resemble tree bark.
  13. Add Bark Texture: Use a fork to create a bark-like pattern on the chocolate frosting for a realistic wood effect.
  14. Garnish: Decorate the yule log with sugared fresh cranberries and rosemary sprigs. Use your creativity to add other winter decorations like edible mushrooms or woodland creatures if desired.

Notes

  • Use a 12″ x 18″ baking sheet for best results and even cake thickness.
  • Different ovens, pans, and altitude may affect baking time; remove cake as soon as a toothpick comes out clean to avoid dryness or cracking. Cake should no longer look wet on top.
  • Spread batter evenly to ensure consistent baking.
  • To sugar cranberries and rosemary, dip them in warm water, shake off excess, roll in sugar, and let dry before decorating.
  • You can make your own marshmallow filling and chocolate buttercream frosting; recipes are available if you prefer homemade versions.
  • Be careful when rolling the cake to prevent cracking, especially when the cake is still warm.

Find it online: https://yumfoodusa.com/easy-cake-mix-yule-log/