Sweet Cake Mix Yule Log

Making a traditional yule log from scratch can feel like a total nightmare, especially during the busy holiday season. Between shopping for gifts, hosting family dinners, and keeping up with all the festive activities, spending hours in the kitchen rolling delicate sponge cakes isn’t exactly realistic for most of us.

That’s where this cake mix yule log comes to the rescue: it tastes just as good as the fancy version, takes a fraction of the time to make, and uses simple ingredients you can grab at any grocery store.

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What Kind of Cake Mix Should I Use?

Any standard chocolate cake mix will work great for this yule log, so feel free to grab whatever brand you prefer or have on hand. Most boxes are around 15-16 ounces these days, but the 13.25-ounce size called for here is perfect – just check the baking aisle and you’ll find it. Devil’s food cake mix is another solid option if you want a deeper chocolate flavor, and it’ll roll up just as nicely. The key is making sure you don’t overbake the cake, since a moist cake will roll without cracking, regardless of which chocolate cake mix brand you choose.

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Options for Substitutions

This yule log is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chocolate cake mix: You can use any flavor cake mix you prefer – vanilla, red velvet, or even spice cake would work great. Just stick with the same size box (around 13-15 oz) and follow the same mixing instructions.
• Vegetable or canola oil: Melted butter or coconut oil can replace the vegetable oil in equal amounts. The butter will give you a slightly richer flavor.
• Peppermint frosting: If peppermint isn’t your thing, regular vanilla, chocolate, or cream cheese frosting all work perfectly for the filling. You can even add a few drops of extract to customize the flavor.
• Canned frosting: Homemade frosting works just as well if you prefer to make it from scratch. You’ll need about 1½ cups for the filling and 1½ cups for the outside.
• Fresh cranberries and rosemary: These are purely decorative, so feel free to skip them or use whatever holiday decorations you have on hand – sugared mint leaves, chocolate shavings, or even candy canes would look nice.

Watch Out for These Mistakes While Baking

The biggest mistake when making a yule log is overbaking the cake, which causes it to crack when you try to roll it – check it at 10 minutes and remove it as soon as a toothpick comes out clean or with just a few moist crumbs.

Rolling the cake while it’s still warm is essential, so don’t let it cool completely on the baking sheet or it will break apart when you try to shape it.

Another common error is not dusting your kitchen towel with enough powdered sugar before rolling, which can cause the cake to stick and tear.

Finally, make sure to spread your filling evenly and not too thick – about 1/4 inch is perfect – because too much frosting will squeeze out the sides and make rolling difficult.

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What to Serve With Yule Log?

A yule log is pretty rich and sweet on its own, so I like to serve it with something that cuts through all that chocolate and frosting. A cup of hot coffee or espresso is perfect alongside a slice, or you could go with some cold milk if that’s more your style. Fresh berries like raspberries or strawberries make a nice addition to each plate since the tartness balances out the sweetness of the cake. If you’re serving this at a holiday party, some vanilla ice cream on the side never hurts, and it melts into the chocolate frosting in the best way possible.

Storage Instructions

Store: Keep your yule log covered loosely with plastic wrap or in a cake container in the fridge for up to 4 days. The frosting stays nice and creamy when chilled, and honestly, some people think it tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze the yule log for up to 2 months if you want to make it ahead for the holidays. Wrap it tightly in plastic wrap, then in foil to prevent freezer burn. Just remove the fresh cranberry and rosemary garnish before freezing, since you’ll want to add fresh ones when serving.

Serve: If frozen, move the yule log to the fridge the night before you plan to serve it and let it thaw slowly. Let it sit at room temperature for about 20-30 minutes before slicing so the frosting softens up a bit and makes cutting easier.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-3900
• Protein: 36-44 g
• Fat: 160-180 g
• Carbohydrates: 520-560 g

Ingredients

For the cake:

• 1/3 cup water
• 1/4 cup vegetable oil
• 1 tbsp powdered sugar (for dusting)
• 1 box (13.25 oz) chocolate cake mix
• 6 eggs (room temperature)

For the filling:

• 1 can (12 oz) peppermint, vanilla, or marshmallow frosting (I use the peppermint variety)

For the frosting:

• 1 can (12 oz) whipped chocolate frosting

For garnish:

• fresh rosemary
• fresh cranberries

Step 1: Prepare the Cake Batter

• 6 eggs (room temperature)
• 1 box (13.25 oz) chocolate cake mix
• 1/3 cup water
• 1/4 cup vegetable oil

Preheat your oven to 350ºF.

In a large bowl, use an electric mixer to beat the eggs for about 5 minutes until they’re frothy and pale yellow.

Add the chocolate cake mix, water, and vegetable oil, then continue beating on low speed for 2 minutes until the batter is combined and smooth.

Step 2: Bake the Cake

• cake batter from Step 1

Line a 12×18-inch baking pan with parchment paper or a silicon liner.

Lightly coat the liner and the sides of the baking sheet with baking spray for easy removal.

Pour the cake batter from Step 1 onto the prepared pan and spread it evenly.

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the cake cool in the pan for at least 5 minutes but no more than 10 minutes.

Step 3: Release and Roll the Cake

• 1 tbsp powdered sugar (for dusting)
• baked cake from Step 2

While the cake is still warm, lay out a clean linen dish towel and sprinkle it generously with powdered sugar on both sides to prevent sticking.

Place the towel on top of the cake, then carefully flip the baking sheet so the cake lands on the towel.

Gently tap to help release if needed.

Peel off the parchment or silicone liner, then roll the cake up tightly with the towel still inside to help form its shape.

Place the rolled cake seam-side down on a cooling rack and let it cool for at least 15 minutes.

Step 4: Fill and Shape the Yule Log

• rolled cake from Step 3
• 1 can (12 oz) peppermint, vanilla, or marshmallow frosting (I use the peppermint variety)

Carefully unroll the cooled cake and evenly spread a layer of peppermint, vanilla, or marshmallow frosting (I prefer using peppermint for a festive touch) to the edges.

Reroll the cake tightly to form a log and transfer it to a serving platter seam-side down.

If desired, cut an angled slice off one end of the log to create a ‘branch’ and position it alongside the main cake for a traditional look.

I always enjoy snacking on the leftover cake slice at this stage!

Step 5: Frost and Decorate the Yule Log

• 1 can (12 oz) whipped chocolate frosting
• fresh rosemary
• fresh cranberries

Frost the outside of the cake and the branch with the whipped chocolate frosting, covering the surface completely.

Use a fork to gently drag along the frosting, creating a bark-like texture for a rustic, woodsy appearance.

For a festive touch, garnish your Yule Log with fresh cranberries and rosemary sprigs to resemble holly and pine.

Let your creativity inspire additional wintery decorations if you wish!

Sweet Cake Mix Yule Log

Delicious Sweet Cake Mix Yule Log recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 3750 kcal

Ingredients

  

For the cake:

• 1/3 cup water
• 1/4 cup vegetable oil
• 1 tbsp powdered sugar (for dusting)
• 1 box (13.25 oz) chocolate cake mix
• 6 eggs (room temperature)

For the filling:

• 1 can (12 oz) peppermint, vanilla, or marshmallow frosting (I use the peppermint variety)

For the frosting:

• 1 can (12 oz) whipped chocolate frosting

For garnish:

• fresh rosemary
• fresh cranberries

Instructions

 

• Preheat your oven to 350ºF. In a large bowl, use an electric mixer to beat the eggs for about 5 minutes until they're frothy and pale yellow. Add the chocolate cake mix, water, and vegetable oil, then continue beating on low speed for 2 minutes until the batter is combined and smooth.
• Line a 12x18-inch baking pan with parchment paper or a silicon liner. Lightly coat the liner and the sides of the baking sheet with baking spray for easy removal. Pour the cake batter from Step 1 onto the prepared pan and spread it evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for at least 5 minutes but no more than 10 minutes.
• While the cake is still warm, lay out a clean linen dish towel and sprinkle it generously with powdered sugar on both sides to prevent sticking. Place the towel on top of the cake, then carefully flip the baking sheet so the cake lands on the towel. Gently tap to help release if needed. Peel off the parchment or silicone liner, then roll the cake up tightly with the towel still inside to help form its shape. Place the rolled cake seam-side down on a cooling rack and let it cool for at least 15 minutes.
• Carefully unroll the cooled cake and evenly spread a layer of peppermint, vanilla, or marshmallow frosting (I prefer using peppermint for a festive touch) to the edges. Reroll the cake tightly to form a log and transfer it to a serving platter seam-side down. If desired, cut an angled slice off one end of the log to create a 'branch' and position it alongside the main cake for a traditional look. I always enjoy snacking on the leftover cake slice at this stage!
• Frost the outside of the cake and the branch with the whipped chocolate frosting, covering the surface completely. Use a fork to gently drag along the frosting, creating a bark-like texture for a rustic, woodsy appearance. For a festive touch, garnish your Yule Log with fresh cranberries and rosemary sprigs to resemble holly and pine. Let your creativity inspire additional wintery decorations if you wish!