Hot Cocoa Yule Log
This Hot Cocoa Yule Log is a festive, easy treat with the nostalgic flavor of hot cocoa with marshmallows. The cake is made extra easy with the help of triple chocolate fudge cake mix. The filling is a fluffy marshmallow buttercream that complements the rich chocolate cake. Meanwhile, the frosting brings home the hot cocoa flavor with lots of hot cocoa powder mixed right in! Decorate your cake simply with swoops of frosting and a dusting of powdered sugar.
NOTE: This recipe will have leftover batter. If you don’t want leftover batter, see the "How to Make Two Hot Cocoa Yule Logs" section for instructions on making two smaller logs. If you prefer one large log, use any leftover batter to make cupcakes (see Kitchen Tip at the bottom of the recipe).
Recipe Ingredients
Here’s a look at the ingredients needed to create this festive Hot Cocoa Yule Log.
Triple Chocolate Fudge Cake: Deliciously rich and easy, this cake mix is the foundation of this roll cake. Just one box will make a 10-inch yule log and 8 cupcakes.
Eggs: Forgo the box instructions in this recipe and beat 6 whole eggs into a pale, voluminous foam before adding the water, oil, and dry cake mix. The beaten eggs give the cake both structure and flexibility, so it can be rolled without cracking.
Hot Cocoa Mix: Powdered hot cocoa mix in the frosting provides the signature flavor for this cake.
Marshmallow Creme: We all know hot cocoa is only improved with marshmallows, so a whole jar of marshmallow creme is beaten with butter and powdered sugar to make the sticky, creamy filling.
Other Ingredients You’ll Need: Water, vegetable oil, powdered sugar, butter, and heavy cream.
How to Make Hot Cocoa Yule Log
Here are some tips to make a Hot Cocoa Yule Log. See the full recipe for complete instructions.
1. Beat the Eggs
Beat the eggs until doubled in volume, foamy, and pale yellow. This will take several minutes anywhere from 5 to 10, don’t worry if the eggs seem soupy at first, have patience and faith in the process. Once the eggs are foamy, proceed with mixing in the rest of the batter ingredients.
2. Bake the Cake
This is a thin cake that bakes quickly. Be sure to bake until it is just done and the top springs back when lightly touched.
3. Roll the Cake
While the cake is still hot, roll it in a tea towel or sheet of parchment paper that has been dusted generously with powdered sugar to prevent sticking. Then set the rolled cake on a rack to cool completely.
4. Make the Filling and Frosting
While the cake cools, make the filling and frosting. For the frosting, be sure to beat the cocoa mix and butter for a full 1 to 2 minutes to help dissolve the sugar in the mix.
5. Unroll, Fill, and Frost the Cake
Gently unroll the cooled cake, fill with the marshmallow creme filling and roll back up. Use the towel or parchment paper to assist in rerolling. Chill the cake before frosting to help it maintain its shape.
How to Make Two Hot Cocoa Yule Logs
What's better than one Hot Cocoa Yule Log? You guessed it, two! By dividing the recipe, you can have one log to keep and one to share.
Heat the oven and prepare two 13x9-inch pans as instructed in Step 1 of the recipe. Prepare the batter and divide it evenly between the two pans. Bake for 13 minutes or until the cake springs back when lightly touched. Continue with Steps 5 through 8 of the recipe. In Step 9, divide the filling evenly between the two rolls. Keep in mind that these smaller logs will have less filling than a single, larger log. Roll and chill the logs according to the recipe instructions. Finally, in Step 10, divide the frosting evenly between the two logs and dust as directed.
How to Store Hot Cocoa Yule Log
Follow these tips to store your Hot Chocolate Yule Log.
Refrigerator
Place the cake in an airtight container or cover well with plastic wrap. Store in the refrigerator for up to 3 days.
Freezer
Wrap slices of cake in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator.
Hot Cocoa Yule Log
- Prep Time 40 min
- Total 2 hr 40 min
- Servings 8
- Ingredients 14
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
- 6 large eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- Powdered sugar for dusting
Filling
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 jar (7 oz) marshmallow creme
Frosting
- 1 cup butter, softened
- 4 packets (1.38 oz each) hot cocoa mix
- 2 1/2 cups powdered sugar
- 1 to 2 tablespoons heavy whipping cream
Decoration
- Hot cocoa mix (from 1.38-oz packet)
- Powdered sugar
Instructions
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Step1
Heat oven to 350°F. Generously grease a 15x10x1-inch pan. Line greased pan with parchment paper and generously grease parchment paper. (See Section above on How to Make Two Smaller Yule Logs.)
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Step2
In a large bowl, beat eggs with an electric mixer (or use a stand mixer with a whisk attachment) on high speed for 5 to 10 minutes or until pale yellow and doubled in volume.
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Step3
Add the water and oil; beat on low speed until blended. Add the dry cake mix and beat on medium speed until the batter is smooth. Pour about 2 1/2 to 3 cups of batter into the 15x10x1-inch pan (See Tips for using leftover batter.)
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Step4
Bake for about 15 minutes or until the cake springs back when lightly touched in center.
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Step5
Meanwhile, generously dust a clean tea towel or piece of parchment paper with powdered sugar.
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Step6
Run a knife or metal spatula around the edges of the pan to loosen the cake, if needed. Carefully turn the hot cake upside down onto the tea towel. Peel the parchment paper away from the cake. Gently roll up the hot cake and towel from the short side to create a tight spiral. Set the rolled cake seam-side down on a cooling rack. Cool completely, about 40 minutes.
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Step7
Meanwhile, in a large bowl, beat 1/2 cup butter with an electric mixer until creamy and smooth. Gradually beat in 1 1/2 cups powdered sugar. Beat for 1 to 2 minutes or until pale and fluffy. Beat in the marshmallow creme until smooth and well blended. Set the filling aside.
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Step8
In another large bowl, beat 1 cup butter with an electric mixer on low speed until smooth and creamy. Add the hot cocoa mix and continue beating until light and fluffy. Gradually beat in the 2 1/2 cups powdered sugar, scraping the side and bottom of the bowl as needed. Increase speed to medium and beat for 1 minute. Beat in 1 tablespoon of heavy cream until just blended. Add additional cream as needed until frosting is a spreadable consistency.
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Step9
Gently unroll the cooled cake onto a baking sheet. Spread the marshmallow creme filling over the cake in an even layer. Reroll the cake using the tea towel or parchment paper to assist as needed. Refrigerate 1 hour or freeze 30 minutes before frosting.
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Step10
Place the chilled cake roll on a serving plate. Spread a generous layer of the frosting over the entire cake roll. (See Tips for using leftover frosting.) Use an angled metal spatula to create swoops and grooves to look like bark. Dust with a layer of hot cocoa mix and then a layer of powdered sugar for a snowy effect.
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