This Easy Angel Food Yule Log offers a lighter spin on the traditional Bûche de Noël. Instead of dense sponge or rich buttercream, it features cloud-like chocolate angel food cake wrapped around a strawberry-infused cream cheese filling.
With no fancy equipment needed and minimal prep time, it’s the perfect recipe for both novice bakers and holiday pros. The result? A soft, swirled dessert that feels as festive as it looks, minus the holiday food coma.
Table of Contents
❤️ Why You’ll Love This Recipe
- Light yet satisfying: Angel food cake keeps things airy and fresh.
- Festive presentation: The rolled design looks elegant on any dessert table.
- Quick & approachable: Simple ingredients and steps you can tackle in under an hour.
- Customizable: Swap berries, flavor the filling, or add chocolate ganache on top.
🧂 Ingredients
For the Cake
- 1 box angel food cake mix
- 1 tbsp unsweetened cocoa powder
- 1 cup cold water
For the Filling
- 8 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 cup thawed strawberries (IQF or fresh), finely chopped
For Assembly
- Donut sugar or powdered sugar (for coating towel and top)
- Optional: Chocolate icing for bark effect
👩🍳 Instructions
- Preheat & Prep Pans
- Preheat oven to 350°F (or 300°F for convection).
- Line two half-sheet pans with parchment paper. Do not grease.
- Make the Cake Batter
- In a clean, grease-free bowl, combine cake mix and cold water.
- Whisk on low for 30 seconds, scrape, then add cocoa powder.
- Beat on medium for another 30 seconds until glossy. Do not overmix.
- Bake the Cake
- Divide batter evenly between pans.
- Bake for 23–28 minutes, rotating once, until springy to the touch.
- Let cool slightly—cake should still be warm but not hot.
- Roll the Cake
- Dust a clean kitchen towel with powdered sugar.
- Invert the cake onto the towel and gently peel off parchment.
- Starting from the short end, roll cake up with the towel.
- Let cool completely in the rolled shape to prevent cracking.
- Prepare the Filling
- Beat softened cream cheese and strawberries until smooth.
- Slowly add powdered sugar, mixing until fluffy and fully incorporated.
- Chill for 15 minutes to firm up slightly.
- Assemble the Yule Log
- Unroll cooled cake gently. Spread filling evenly to the edges.
- Reroll tightly using the towel to guide.
- Wrap in parchment and refrigerate for at least 1 hour.
- Decorate & Serve
- Dust with donut or powdered sugar for a snowy finish.
- Optional: Cover with chocolate icing and use a fork to create bark texture.
- Slice with a serrated knife for clean cuts. Serve chilled.
⏱️ Recipe Details
- Prep Time: 30–45 minutes
- Cook Time: 15–30 minutes
- Total Time: 1 hour–1 hour 15 min
- Servings: 8–10 slices
- Difficulty: Medium
🔍 Nutrition Facts (per slice, approx.)
- Calories: 120–150
- Fat: 6g
- Carbohydrates: 20g
- Protein: 3g
- Sugar: 16g
💡 Tips & Variations
- Don’t overbeat egg whites in cake mix—stop at glossy, stiff peaks.
- Roll while warm to prevent cracking.
- Swap strawberries for raspberries or a berry mix.
- Add cocoa to filling for a chocolate-strawberry twist.
- Decorate with chocolate bark effect using ganache and a cake comb.
❓ FAQs
Can I use homemade angel food cake instead of boxed?
Yes! Just ensure it’s light and airy enough to roll without cracking.
What’s the best cream cheese to use?
Brick-style, full-fat cream cheese works best. Avoid whipped or tub versions.
How long can I store this?
Keep covered in the fridge for up to 3 days. Avoid leaving it out too long.
Can I make this ahead?
Yes. Bake and roll the cake a day ahead. Fill and assemble the day of serving for best texture.
Angel Food Yule Log
Equipment
- – Sheet pans
- – Parchment paper
- – Mixer
- – Kitchen towel
- – Serrated knife
Ingredients
- **Cake:**
- – 1 box angel food cake mix
- – 1 tbsp cocoa powder
- – 1 cup cold water
- **Filling:**
- – 8 oz cream cheese softened
- – 1 cup powdered sugar
- – 1 cup thawed strawberries chopped
- **Other:**
- – Donut sugar or powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Line pans with parchment.
- Mix cake mix, water, and cocoa until glossy. Do not overmix.
- Divide into two pans and bake 23–28 mins. Cool slightly.
- Dust towel with sugar, roll cake while warm, let cool.
- Beat cream cheese and strawberries. Add powdered sugar. Chill filling.
- Unroll cake, spread filling, reroll. Wrap and chill 1 hour.
- Dust with sugar. Slice and serve.
Notes
🏁 Conclusion
This angel food yule log is the ultimate balance of light texture and indulgent flavor. With fluffy cocoa cake and tangy-sweet strawberry cream cheese inside, it’s festive, gorgeous, and totally stress-free. Whether you dress it up with ganache or keep it classic with powdered sugar, it’s sure to wow your holiday guests.