• Level:  Easy
  • Total:  1 hr 30 min (includes chilling time)
  • Yield: 6 miniature yule  logs

Yule log cake, also called buche de Noel, is a quintessential  Christmas dessert that’s  usually fairly complicated to make. That’s why we created these easy miniature versions that call for Yodels,  so all you have to do is build your logs and frost them–no  baking required.


  • 18 mini marshmallows
  • One 11.16-ounce box snack-size chocolate-coated Swiss roll cakes, such as
  • Yodels (10 cakes), refrigerated
  • 11/2 cups chocolate frosting
  • 12 sprigs fresh rosemary
  • Confectioners’ sugar, for serving

Heat a  medium nonstick skillet over medium-high  heat.  Put the mini marshmallows in the skillet with a flat side down. Cook, undisturbed, until golden brown on the bottom, about 2 minutes.  Let cool in the skillet.

Slice a thin piece off both ends of 6 of the Swiss roll cakes to reveal the swirls (discard the end pieces). These will be the logs.  Next, slice off the end of one of the remaining cakes on a 30-degree angle, then slice the cake into thirds,  making parallel cuts to the end angle and finishing by cutting the second end on the same angle.  If the chocolate coating falls off, that’s okay; discard it.  Discard the ends.  Repeat with another cake. These angled pieces will  be the branches.  (Note that you will  have 2 unused cakes, in case you mess up; if you don’t mess up, you can just eat them.)

Cut out six 3-inch parchment squares.  Flip a water glass upside down and place one of the parchment squares on the flat bottom.  Place  a cake log on the parchment. With a  butter knife or small offset spatula, spread a

thin  layer of frosting over the chocolate coating.  Run the tip of the  knife or spatula  down the  length  of the  log to create wide  ridges. Stick the end of one branch onto the side of the  log and spread frosting over the chocolate coating (or where the chocolate coating would  be). Stick 3 of the  marshmallows,  browned-side up, onto the side of the yule log. Carefully slide the  parchment with the yule log off of the glass; set aside. Repeat with the  remaining  logs,  branches, frosting and marshmallows to create 5 additional yule logs.

Freeze the yule logs on their parchment squares  until the frosting is set, at least 30 minutes and up to 3 days (in an airtight container). To serve, transfer each log to a  plate,  remove the  parchment and arrange 2 sprigs of rosemary  under each one.  Dust with  confectioners’ sugar.