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Yule Log

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  • Prep 40 min
  • Total 51 min
  • Servings 12
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Nothing says "tradition" quite like this beautiful holiday cake! This recipe makes two yule logs. You can make them ahead of time and freeze them — what a time saver!
Created Dec 19, 2013
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  • 6 eggs
  • 1 1/4 cups (300 mL) water
  • 1/3 cup (75 mL) vegetable oil
  • 1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix (any flavour)
  • icing sugar
  • 2 cups (500 mL) whipping cream
  • 2 tbsp (25 mL) granulated sugar
  • 1-2 tubs (450 g) Betty Crocker* Creamy Deluxe Frosting or (340 g) Whipped Frosting (any chocolate or vanilla flavour)
  • 1 tsp (5 mL) cocoa powder
  • 1/2 cup (125 mL) chopped green pistachio nuts


  • 1
    Heat oven to 375°F (190°C) for shiny metal pan or 350°F (180°C) for dark or non-stick baking pan. Line two 15x10x3/4-inch (37.5x25x2 cm) baking pans with edges (jelly roll pans) with parchment paper.
  • 2
    In large bowl, beat eggs with electric mixer on high speed 4-5 minutes or until very thick and lemon coloured. Beat in water and oil until well blended. Gradually beat in cake mix on low speed, scraping frequently; continue beating 1 minute. Pour half the batter (about 3 cups/750 mL) into each baking pan; spread batter to all corners, giving pans a few taps to level batter.
  • 3
    Bake 9 to 11 minutes or until toothpick inserted in centre of cake comes out clean. Place on cooling rack for 5 minutes.
  • 4
    Invert pan onto another sheet of parchment paper or tea towel sprinkled with icing sugar. Carefully remove parchment that cake has been baked in.
  • 5
    While hot, carefully roll cake and parchment from the narrow end. Cool on cooling rack for 1 hour.
  • 6
    In chilled, medium bowl, beat cream and sugar until soft peaks form.
  • 7
    Unroll cake (if it cracks, don't worry - nothing will show once roll is frosted).
  • 8
    Spread whipped cream filling over cake. Roll up cake using parchment to help. Chill until firm at least one hour.
  • 9
    For tree stumps, cut off a 2-inch (5 cm) diagonal slice from one end of each rolled cake. Attach stump to side of rolled cake using 1 tablespoon (15 mL) of frosting.
  • 10
    Frost cake with remaining frosting. With tines of fork, make strokes in frosting to look like tree bark. Garnish with nuts.

Expert Tips

  • Tip 1
    Tip: Since this recipe makes two yule logs why not make one for the adults and one for the kids, which you can decorate with candies and sprinkles. You can even use softened ice cream as the filling and make it into a frozen ice-cream yule log. (Let stand at room temperature for 10 to 15 minutes prior to cutting and serving.)If you only have one pan, place the batter in the fridge and bake in two batches. Be sure to bake the second batch as soon as the pan cools down. (You can't keep cake batter in the fridge for long or it won't rise properly.)

Nutrition Information

No nutrition information available for this recipe
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