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Yule Log Cake

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Yule Log Cake
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  • Prep 35 min
  • Total 2 hr 5 min
  • Servings 12
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A delicious cake made to look like a wooden yule log, this is an old-school holiday dessert that never fails to get some “ooohs” and “ahhhs”—not to mention “mmms!” Also known as Bûche de Noël, our Yule Log Cake is the perfect centerpiece for any holiday table. Made with Betty Crocker™ cake mix and whipped frosting, this yule log cake recipe is more than a delicious dessert, it’s a fun activity and may even become your family’s new favorite holiday tradition.
Updated Nov 26, 2020



Rich Chocolate Frosting

  • 1/2 cup whipping cream
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 tablespoon corn syrup
  • 1/4 teaspoon vanilla



  • 1
    Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
  • 2
    In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
  • 3
    Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • 4
    Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
  • 5
    Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    It’s important to prepare the pan so it will be easy work to remove the warm baked cake. Baking parchment, which is lightly waxed, is another option for lining the rimmed pan. It will easily peel off the bottom of the cake once you’ve turned it out onto the kitchen towel.
  • tip 2
    Test the doneness of the cake by lightly touch the surface with your fingertip. When it springs back it’s done and should be removed from the oven. If the cake overbakes past this point, it won’t easily roll.
  • tip 3
    For a garnish, brush cranberries with water and roll in coarse white or gold sugar. Add fresh mint leaves.
  • tip 4
    The right pan for making a cake roll is a rimmed 15x10x1-inch baking pan—sometimes called a “jelly roll” pan. Double-check the dimensions of what you have before making the cake batter. If your pan is a little smaller you’ll end up overfilling it your cake will overflowing in the oven, and if your pan is larger, the cake will bake up too thin.
  • tip 5
    Double the recipe for the Rich Chocolate Frosting and spread on the cupcakes or slice the top off of each cupcake and sandwich them with the extra frosting.
  • tip 6
    Use a lint-free tea towel to roll up the cake. Its flat texture, coated with a fine sifting of powdered sugar, makes rolling up the warm cake super easy and prevents any sticking or cracking once the cake is cool. The towel will also be your best friend for rerolling the cake once it’s filled.


450 Calories, 22g Total Fat, 5g Protein, 58g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • The elegant chocolate yule log cake is a holiday must-have in many French-speaking parts of the world. It’s designed to resemble a yule log, which was a specially selected log that was burnt as a Christmas tradition throughout Europe. It’s one of the oldest existing Christmas traditions, in fact, since its first mention was recorded in 1184. The log cake recipe is an emblem of that tradition, and it's been baked by home cooks and professionals since the 18th century. It's traditionally served with one end cut off, and with “bark” created by pulling the tines of a fork through the chocolate yule log cake icing. You can get even more creative by adding flaked coconut or powdered sugar “snow” to the base of your yule log cake, or by including holly sprigs, fir tree branches, fresh berries or “mushrooms” made of meringue or marzipan. If you’d like to learn about even more cake recipes—from plain to fancy—check out Betty's best cake recipes.
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