Easy Angel Food Yule Log

Angel food yule log is the light and festive dessert you didn’t know your Christmas table needed. Unlike the rich, heavy versions made with sponge or chocolate cake, this recipe uses fluffy angel food cake for an airy, cloud-like texture. Filled with a sweet strawberry cream cheese swirl and finished with powdered sugar or optional chocolate bark frosting, it’s both showstopping and simple. Whether you’re a baking beginner or just short on time, this rolled cake delivers all the holiday wow without the stress.

Why You’ll Love This Recipe

this recipe

• 🌟 Lighter than classic yule logs — thanks to angel food cake
• 🎄 Perfectly festive — with a bright berry filling and snowy finish
• ⏱️ Quick to make — under 1.5 hours start to finish
• 👩‍🍳 Beginner-friendly — no fancy tools or piping needed
• 🍓 Customizable — swap in raspberries, mascarpone, or even chocolate chips

Ingredients

For the Cake Batter

• 1 box angel food cake mix
• 1 cup cold water
• 2 tablespoons unsweetened cocoa powder

For the Filling

• 8 oz full-fat cream cheese, softened
• ¾ cup powdered sugar
• 1 cup thawed, chopped strawberries (or raspberries)

For Assembly & Decoration

• Donut sugar or powdered sugar (for rolling)
• Optional: chocolate icing for bark effect
• Parchment paper (for rolling and lining pans)

Instructions

1. Prepare the Cake Batter

1. Preheat oven to 350°F (or 300°F for convection)
2. In a grease-free mixer bowl, combine angel food cake mix and cold water
3. Mix on low for 30 seconds, then scrape the bowl
4. Add cocoa powder and mix another 30 seconds on medium until smooth
5. Divide evenly between two parchment-lined half-sheet pans

2. Bake the Cake

1. Bake for 23–28 minutes (or 15–30 minutes convection)
2. Cakes should be set and springy
3. Cool completely in pans

3. Make the Cream Cheese Filling

1. In a mixing bowl, beat softened cream cheese with chopped strawberries
2. Gradually add powdered sugar until smooth and fluffy
3. Chill the filling while cakes cool

4. Roll and Fill the Cake

1. Sprinkle donut or powdered sugar over the top of each cooled cake
2. Invert the cakes onto clean parchment paper and peel off the baking paper
3. Spread half the filling over each cake
4. Gently roll lengthwise using the parchment to help form a tight log
5. Wrap in parchment or plastic and refrigerate until firm

5. Decorate and Serve

1. Optionally frost with chocolate icing and use a fork to create bark texture
2. Chill for at least 30 minutes before slicing
3. Use a serrated knife dipped in warm water for clean cuts

Recipe Details

• Prep Time: 30–45 minutes
• Cook Time: 15–30 minutes
• Total Time: 45–75 minutes
• Servings: 4
• Skill Level: Medium

Nutrition Facts (Per Serving – Approximate)

• Calories: 675
• Protein: 8g
• Fat: 22g
• Carbohydrates: 110g
• Sugar: 80g
• Fiber: 2g

🍓 Serving tip: Pair with whipped cream, vanilla ice cream, or drizzle with chocolate ganache.

Tips & Variations

• Don’t overmix the cake batter — stiff peaks should be glossy, not dry
• Roll while warm to prevent cracking
• Chill filling before spreading to avoid tearing the cake
• Swap strawberries for blueberries, raspberries, or a berry mix
• Decorate with flair — try sugared cranberries or edible glitter for a magical touch

FAQs

Can I use store-bought whipped cream instead of making the filling?

Not recommended — the whipped cream alone won’t hold up well when rolling. Stick with cream cheese for structure.

Can this be made ahead?

Yes! Bake the cake the day before and store it wrapped. Fill and roll the day of serving for best texture.

Do I need to frost the outside?

Nope! It’s delicious as is with a light dusting of sugar. But chocolate bark frosting definitely takes it to the next level.

Easy Angel Food Yule Log

A festive angel food yule log with cocoa cake and creamy strawberry filling—light, quick, and beautiful for the holidays.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Dessert

Cuisine: American

Calories: 675

Ingredients Equipment Method Notes

Ingredients

  

• **Cake Batter**
• – 1 box angel food cake mix
• – 1 cup cold water
• – 2 tbsp unsweetened cocoa powder
• **Filling**
• – 8 oz full-fat cream cheese softened
• – ¾ cup powdered sugar
• – 1 cup thawed chopped strawberries
• **Other**
• – Donut sugar or powdered sugar
• – Optional: chocolate icing for bark effect

Equipment

• – Half sheet pans
• Stand mixer or hand mixer
• Parchment paper
• – Serrated knife

Method

 

1. Preheat oven to 350°F. Line 2 half-sheet pans with parchment.
2. Mix cake mix and cold water on low for 30s. Add cocoa, mix 30s more.
3. Divide batter into pans. Bake 23–28 min (or convection 15–30 min) until springy.
4. Cool completely.
5. Make filling: Beat cream cheese with strawberries. Gradually add powdered sugar until smooth. Chill.
6. Sprinkle donut sugar over cakes. Invert onto fresh parchment and peel off backing.
7. Spread filling. Roll into logs using parchment.
8. Wrap and chill. Optionally frost with chocolate icing.
9. Slice with a wet serrated knife for clean edges.

Notes

– Don’t overbeat cake batter
– Roll while warm to prevent cracks
– Use full-fat cream cheese, not whipped or spreadable

Conclusion

This angel food yule log is the ultimate shortcut to a festive dessert with bakery-worthy presentation. With its soft, cocoa-kissed cake and creamy strawberry center, it’s light enough to enjoy even after a big holiday meal. Keep it simple, dress it up, or make it your own — either way, it’s bound to become a new seasonal favorite.