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Yule Log Cake
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Prep Time:
35 minutes
Total Time:
3 hours 10 minutes
Create a stunning Yule Log Cake using Betty Crocker™ Cake Mix and Whipped Frosting - a festive and delicious holiday showstopper!
Ingredients:
  • 6 eggs
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons powdered sugar
  • 3/4 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
Instructions:
  • Preheat oven to 375°F (or 350°F for dark or nonstick pans). Line the bottom of a 15x10x1-inch pan with parchment paper and spray with baking spray that has flour. Put a paper baking cup in each of the 9 regular-size muffin cups.
  • In a large bowl, use an electric mixer on high speed to beat the eggs for about 6 minutes until they are thick and have a lemon color. Add cake mix, water, and oil, then beat on low speed for 30 seconds. Scrape the bowl and continue beating on medium speed for 1 minute. Pour 3 cups of the batter into the pan and spread it evenly. Divide the remaining batter among the muffin cups.
  • Bake the cake for 10 to 12 minutes until the center springs back when lightly touched. For cupcakes, bake 14 to 16 minutes until a toothpick inserted in the center comes out clean.
  • Sprinkle 2 tablespoons of powdered sugar over a clean kitchen towel. Gently loosen the edges of the pan using a knife or metal spatula and carefully flip the cake onto the towel. Remove the parchment paper and roll up the cake along with the towel from the narrow end. Let the cake cool completely on a wire rack for about 45 minutes with the seam facing downward. Allow the cupcakes to cool for 10 minutes before removing them from the pan. Let the cupcakes cool completely on a wire rack for about 30 minutes. Set aside the cupcakes for later use.
  • In a small microwave-safe bowl, heat chocolate chips and whipping cream on High for 30 seconds; stir well. Microwave in 15-second intervals until the mixture is smooth when stirred. Set aside at room temperature for 40-60 minutes, stirring occasionally, until slightly thickened and spreadable.
  • Gently unroll the cake and discard the towel. Evenly spread the Filling over the cake, then roll it back up. Transfer the cake to a serving platter and loosely cover it while the frosting thickens. Spread the Frosting over the cake, then use a fork to create a log-like texture on the surface. Refrigerate for about 30 minutes until the chocolate sets. Before serving, let it sit at room temperature for 10 minutes. Store the cake loosely covered in the refrigerator.

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