Desserts
Yule Log Cake
Description
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™ Super Moist™ Cake Mix and Betty Crocker™ 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.
Ingredients:
- Cake
- 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
- Rich Chocolate Frosting
- 3/4 cup semisweet chocolate chips
- 2/3 cup heavy whipping cream
- Filling
- 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
Directions:
- Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper; spray with baking spray with flour. Place paper baking cup in each of 9 regular-size muffin cups.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 3 cups of the batter into pan, spread evenly. Divide remaining batter among muffin cups.
- Bake 10 to 12 minutes or until cake springs back when lightly touched in center. Bake cupcakes 14 to 16 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, sprinkle 2 tablespoons powdered sugar over clean kitchen towel. Run knife or metal spatula around edges of pan to loosen cake. Carefully turn cake upside down onto kitchen towel. Peel away parchment paper; immediately roll up cake and towel from narrow end. Cool completely on cooling rack, about 45 minutes with seam centered on bottom of cake. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
- Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Let stand at room temperature 40 to 60 minutes, stirring occasionally, until slightly thickened and still spreadable.
- Carefully unroll cake; remove towel. Spread Filling evenly over cake; roll up cake. Place on serving platter; cover loosely while waiting for frosting to thicken. Spread Frosting over cake. Using fork, drag tines through frosting to look like a log. Refrigerate about 30 minutes or until chocolate is set. Let stand at room temperature 10 minutes before serving. Store loosely covered in refrigerator.
