Angel Food Yule Log
A light and festive chocolate angel food roll filled with strawberry cream cheese—perfect for a holiday dessert table.
Equipment
- - 2 half-sheet pans
- - Electric mixer (whisk + paddle attachments)
- Mixing bowls
- Parchment paper
- - Offset spatula
- - Kitchen towel (optional)
- - Plastic wrap
Ingredients
- **For the Cake**
- - 1 box angel food cake mix
- - 1 cup cold water
- - 2 tablespoons unsweetened cocoa powder
- - Donut sugar or powdered sugar for dusting
- **For the Filling**
- - 8 oz full-fat brick-style cream cheese softened
- - 1 cup thawed frozen strawberries or ¾ cup fresh mashed
- - ¾ cup powdered sugar
- **Optional**
- - Chocolate icing for topping
Instructions
- **Preheat** oven to 350°F (or 300°F for convection). Line two half-sheet pans with parchment.
- **Make the batter**: In a clean bowl, mix cake mix and water on low. Scrape, add cocoa, mix briefly. Beat on medium for 30 seconds.
- **Bake**: Divide between pans. Bake 23–28 min (standard) or 15–20 min (convection) until springy.
- **Roll**: While warm, dust with sugar. Invert onto towel/parchment, peel off backing, and roll into log. Cool completely.
- **Make filling**: Beat cream cheese and strawberries. Add powdered sugar slowly. Chill until thickened.
- **Assemble**: Unroll cake, spread filling, re-roll tightly. Wrap and chill 30+ minutes.
- **Decorate**: Dust with sugar or frost with chocolate icing. Slice and serve!
Notes
- Roll the cake while still warm to avoid cracking.
- Chill the filling before using so it holds its shape.
- For added flair, drizzle with ganache or serve with berries.
- Chill the filling before using so it holds its shape.
- For added flair, drizzle with ganache or serve with berries.