Chocolate Yule Log Cake

Prep 35 min


Cook 145 min


Ready in 180 min

Revisit a timeless holiday tradition with this classic holiday cake.


  • 1 pkg (16 oz or 430 g) angel food cake mix
    Frosting and Decorations
  • 6 oz (175 g) unsweetened baking chocolate, coarsely chopped
  • 1 cup (250 mL) butter (2 sticks, do not substitute margarine), softened, divided
  • 2 cups (500 mL) powdered sugar
  • 1/2 tsp (2 mL) Double-Strength Vanilla
  •  Additional powdered sugar
  •  Meringue Mushrooms and Gumdrop Holly Leaves (optional, see Festive Holiday Touches)


  1. Preheat oven to 350°F (180°C). Line a large sheet pan with an 18-in. (45-cm) piece of parchment paper. For cake, prepare cake mix according to package directions; pour batter into pan, spreading evenly. Bake 25-30 minutes or until top springs back when lightly touched with fingertip. Remove pan from oven. Place an additional piece of parchment paper over cake; top with a clean kitchen towel. Invert a cooling rack over the cake and carefully invert cake onto cooling rack; remove pan and parchment from bottom of cake. Starting at long side, roll up cake in towel, jelly roll style; cool completely. (Do not unroll cake.)

  2. Meanwhile, for frosting, place chocolate and 4 tbsp (60 mL) of the butter into a microwave-safe bowl. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval; transfer to a large mixing bowl. Cool to room temperature (about 10 minutes). Beat on medium speed of electric hand mixer, adding powdered sugar 1 cup (250 mL) at a time, until mixture is combined and crumbly. Add remaining butter 1 tbsp (15 mL) at a time, beating on high speed after each addition until light and fluffy; add vanilla and stir to incorporate.

  3. Unroll cake and transfer to a large cutting board; discard parchment. Spread cake evenly with half of the frosting; roll up cake. Slice off a 4-in. (10-cm) piece from one end on a bias using a bread knife. Place cake on an oval platter. Use a small amount of frosting to attach cut piece to side of cake, forming a branch. Frost cake with remaining frosting. Run a cake tester down length of cake to resemble bark. Sprinkle lightly with additional powdered sugar. Decorate with Meringue Mushrooms and Gumdrop Holly Leaves, if desired.


  • 16  servings

Nutrients per serving:

Calories 330, Total Fat 17 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 47 g, Protein 4 g, Sodium 290 mg, Fiber 2 g


Cook's Tips:

Rolling the baked angel food cake in a towel and Parchment Paper while warm prevents cracking and helps the cake hold its shape when filled.

Using small spreader, swirl frosting at the ends of the cake rolls to resemble rings of a tree.

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