I used to be absolutely terrified of the Bûche de Noël.
You know the one that stunning French Christmas cake that looks like a literal log, complete with meringue mushrooms and “moss.” I avoided making it for years because I had “Roller’s Anxiety.” What if it cracks? What if it sticks to the towel? What if I spend three hours baking and end up with a pile of chocolate crumbs?
Then I discovered the Cake Mix Hack.
This Easy Cake Mix Yule Log is my holiday sanity saver. By tweaking a standard box of Devil’s Food cake, we create a sponge that is flexible, moist, and forgiving. I tested this twice last weekend to perfect the “Towel Roll” technique for you. Even if you have never rolled a cake in your life, you can do this.
And here is the best part: if it does crack a little? We cover the whole thing in chocolate ganache “bark” anyway. It is the most stress-free showstopper you will make this December.
Table of Contents
Why You Will Love This Cake Mix Yule Log
- The “Elastic” Texture: Box mixes have conditioners in them that actually make the cake more flexible than some scratch recipes. This means it rolls easier and is less likely to snap.
- Time Saver: No measuring flour, cocoa, or baking powder. You dump, mix, and bake.
- Visual Impact: There is nothing that says “Christmas” quite like a Yule Log on the dessert table. It looks like you spent all day in the kitchen (but it really takes about 40 minutes of active time).
- Ganache Cover-Up: The “bark” frosting is textured and rustic on purpose. You don’t need smooth icing skills. The messier, the better!
- Light & Airy: Unlike dense fruitcakes, this is a light sponge with whipped cream. It’s perfect after a heavy Christmas dinner.
Easy Cake Mix Yule Log (Bûche de Noël)
Ingredients
Equipment
Method
- Prep: Preheat oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan generously. Line the bottom with parchment paper and grease the paper as well.
- Make Batter: In a large bowl, combine the cake mix, 6 eggs, water, and oil. Beat on medium speed for 2 minutes. The batter will be thick and glossy.
- Spread: Pour batter into the prepared pan. Use an offset spatula to spread it into an even, thin layer, ensuring it reaches all corners. Tap the pan on the counter to release air bubbles.
- Bake: Bake for 10–12 minutes. The cake is done when the top springs back when lightly touched. Do not overbake, or it will crack when rolling.
- The Towel Roll: While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with cocoa powder.
- Flip & Roll: Immediately upon removing the cake from the oven, flip the hot cake onto the dusted towel. Carefully peel off the parchment paper. Starting at a short end, roll the cake and the towel up together into a tight spiral.
- Cool: Place the rolled cake (still in the towel) on a wire rack and let it cool completely (about 1 hour). This sets the “memory” of the curl.
- Make Filling: Whip the heavy cream, softened cream cheese, powdered sugar, and vanilla until stiff peaks form.
- Fill: Gently unroll the cooled cake. Spread the filling evenly over the surface, leaving a 1-inch border. Roll the cake back up (without the towel). Place seam-side down on a platter.
- Frost: Heat the 1/2 cup heavy cream until steaming. Pour over chocolate chips. Let sit 3 minutes, then whisk until smooth. Let ganache cool until it thickens to a spreadable consistency. Frost the log, using a fork to create “bark” lines.
Notes
- The 6 Egg Hack: Do not follow the box instructions! Using 6 eggs changes the structure of the cake, making it spongy and flexible enough to roll without breaking.
- Towel Choice: Use a smooth linen or flour sack towel. Terry cloth towels (standard hand towels) have loops that will stick to the cake.
- Trim Edges: For a cleaner roll, I usually trim off the crisp 1/4-inch edge of the cake rectangle right before rolling.
- Cracked? If the cake cracks slightly, don’t panic! Push it back together and continue rolling. The ganache covers all sins.
- Storage: Keep refrigerated due to the cream filling. Remove from fridge 20 minutes before serving for the best flavor.
Ingredients
We are turning a standard box mix into a Swiss Roll sponge. Here is the modified lineup:
The Cake Base
- 1 Box Devil’s Food Cake Mix (15.25 oz): Do not use a mix with “pudding in the mix” if you can avoid it, but standard Duncan Hines or Betty Crocker works great.
- Note: You can use yellow cake mix if you want a vanilla log, but chocolate is traditional.
- 6 Large Eggs: Yes, SIX! Standard instructions usually call for 3. The extra eggs give the cake structure and “sponginess” so it can roll without breaking.
- 1/2 cup Water: We reduce the liquid slightly to keep the batter from being too runny.
- 1/4 cup Vegetable Oil: Keeps it moist.
- Powdered Sugar or Cocoa Powder: For dusting the towel (Crucial step!).
The Filling
- 1 cup Heavy Whipping Cream: Cold, straight from the fridge.
- 4 oz Cream Cheese, softened: This stabilizes the whipped cream so your filling doesn’t squish out when you slice it.
- 1/4 cup Powdered Sugar: To sweeten.
- 1 teaspoon Vanilla Extract.
The Chocolate Bark Ganache
- 1 cup Semi-Sweet Chocolate Chips: Or chopped chocolate bar.
- 1/2 cup Heavy Cream: To melt the chocolate.
How to Make a Yule Log with Cake Mix (The Towel Method)
Preheat your oven to 375°F (190°C). Note that this is higher than the usual 350°F because we want a quick bake for a thin cake.
Step 1: Prep the Pan (Non-Negotiable)
You need a 10×15 inch jelly roll pan (a rimmed baking sheet).
- Spray the pan with non-stick spray.
- Line the bottom with parchment paper, leaving a little overhang on the sides.
- Spray the parchment paper again. We are taking zero risks with sticking today!
Step 2: The “Structure” Batter
- In a large bowl, combine the cake mix, 6 eggs, water, and oil.
- Beat with an electric mixer on medium speed for 2 minutes. The batter will be thick and glossy.
- Pour the batter into the prepared pan.
- Important: Use an offset spatula to spread it evenly into the corners. You want a flat, even layer. Tap the pan on the counter 3 times to pop air bubbles.
Step 3: The Quick Bake
- Bake for 10 to 12 minutes.
- Watch it like a hawk! The cake is done when it springs back when you gently poke the center. If you overbake it, it becomes a giant cracker and will break when you roll it.
Step 4: The Towel Roll (Do this while HOT)
This is the moment of truth. Have a clean, thin kitchen towel (flour sack towels work best) ready on the counter.
- Generously dust the towel with cocoa powder (if making chocolate cake) or powdered sugar. I prefer cocoa so the cake doesn’t look white and dusty.
- Immediately lift the hot cake (using the parchment paper) out of the pan and flip it onto the dusted towel.
- Peel off the parchment paper carefully.
- Roll it up: Starting at one of the short ends, roll the cake and the towel up together into a tight spiral.
- Let it cool: Set the rolled-up cake (which is now wrapped in the towel) on a wire rack. Let it cool completely—about 1 hour. This “trains” the cake to hold the curl shape.
Step 5: Fill and Re-Roll
- Make Filling: Whip the heavy cream, softened cream cheese, sugar, and vanilla until stiff peaks form.
- Unroll: Gently unroll the cooled cake. It will look curved—that’s good!
- Spread: Spread the filling evenly over the cake, leaving about an inch border at the edges.
- Re-Roll: Roll the cake back up (without the towel this time!). Place it seam-side down on your serving platter.
Step 6: The Bark
- Heat 1/2 cup heavy cream in the microwave until steaming (about 45 seconds). Pour over the chocolate chips. Let sit for 3 minutes, then whisk until smooth.
- Let the ganache cool slightly until it is spreadable (like peanut butter consistency).
- Slather it all over the log. Use a fork to drag lines through the chocolate to resemble tree bark.
- Optional: Cut a small piece off the end and attach it to the side to look like a branch “knot.”
Expert Tips (8-12 bullets – PERSONAL experience)
- The Egg Count: Do not skimp on the eggs. I tried this with the standard 3 eggs on the box, and the cake was too tender and crumbled when I rolled it. The protein in the 6 eggs creates the elasticity.
- The Towel Choice: Use a linen or flour sack towel. Terry cloth (standard hand towels) have “loops” that can stick to the cake surface or leave fuzz.
- Dusting: If you use powdered sugar to dust the towel for a chocolate cake, the cake will look “snowy.” This is fine if that’s the look you want, but cocoa powder keeps it looking like dark wood.
- Don’t Squeeze: When rolling the cake, be firm but gentle. If you squeeze too hard, you push all the air out.
- Trim the Edges: Before rolling, I usually slice off the crispy edges of the rectangle (about 1/4 inch). The edges are usually dry and brittle, and removing them prevents the crack from starting there.
- The “Seam Side Down” Rule: Always place the finished roll with the seam on the bottom. gravity will hold it shut.
- Chill Before Cutting: While you can eat it immediately, the Yule Log slices much cleaner if you chill it for an hour after filling. The cream cheese filling firms up nicely.
- Mushroom Decor: Want to make those cute mushrooms? Stick a marshmallow on a toothpick and dip the top in melted white chocolate. Dust with cocoa. Instant toadstool!
- Cracked? If your cake cracks while unrolling, do not panic. Just push it back together, fill it, and roll it up. The ganache covers everything. I call ganache “edible spackle.”
Storage & Freezing (room temp/fridge/freezer)
- Fridge: Because of the whipped cream/cream cheese filling, this cake must be refrigerated. It will stay fresh for 3-4 days.
- Freezing: You can freeze the filled (but un-frosted) log. Wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before adding the ganache.
- Serving: Let the cake sit out for 20 minutes before serving so the ganache softens slightly and the flavors wake up.
Recipe FAQs (6-8 common questions)
1. Can I use a gluten-free cake mix? Yes, but GF mixes tend to be more brittle. If using a GF mix, add an extra teaspoon of Xanthan gum if the mix doesn’t already have it, and be extremely careful when rolling.
2. Why did my cake stick to the towel? Usually, this means you didn’t use enough cocoa powder/sugar on the towel, or the cake was too moist (underbaked). Be generous with the dusting!
3. Can I use store-bought frosting inside? You can, but store-bought frosting is very heavy and sweet. It might weigh down the roll. I prefer the lightness of whipped cream to balance the dense cake.
4. My ganache is too runny to spread. Put the bowl of ganache in the fridge for 10-minute intervals, stirring in between. It will thicken up to a spreadable consistency as it cools.
5. Do I have to make a “branch”? Nope! A straight log looks elegant and beautiful. The branch is just for fun if you’re feeling artistic.
6. Can I make this a day ahead? Yes! Actually, this cake is better made the day before. It gives the sponge time to absorb moisture from the filling, making it even softer. Just wait to add fresh garnishes (like rosemary or berries) until serving time.
Culinary disclaimer:
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
Did you make this recipe? I’d love to see your logs (pun intended)! Tag me in facebook and Pinterest MyBakeRecipes. If you need more holiday magic, try my Peppermint Fudge Cake or the always popular No Bake Pumpkin Cheesecake.
