Red Velvet Yule Log is more than just a dessert; it’s a magnificent centerpiece that encapsulates the spirit of the holiday season! Imagine the delighted gasps as you present this stunning creation, with its vibrant red crumb and snowy white cream cheese frosting, artfully rolled and decorated to resemble a festive log.
I am absolutely thrilled to guide you through crafting this impressive treat. Historically, the Yule log cake, or Bûche de Noël, emerged as a representation of the actual Yule log, traditionally burned in European homes during winter solstice celebrations to bring good fortune. Our modern twist on this classic, incorporating the beloved red velvet flavor, adds a contemporary elegance to an age-old tradition. The red velvet cake itself, with its subtle cocoa notes and striking crimson hue, has charmed palates for decades, often associated with luxurious events and Southern hospitality.
So, why is this particular Red Velvet Yule Log recipe a must-try this year?
It’s not just about its undeniable visual appeal. People adore this dish for its exquisitely moist and tender cake, perfectly balanced by the tangy sweetness of classic cream cheese frosting. The contrast in textures and flavors is simply divine, making every slice a truly unforgettable experience. It’s the perfect showstopper for your holiday table, offering a comforting yet sophisticated dessert that will surely become a cherished part of your festive traditions.
Ingredients:
Oh, gathering the ingredients for this spectacular Red Velvet Yule Log is like preparing for a delightful holiday magic trick! Each component plays a crucial role in creating a show-stopping dessert that’s as delicious as it is beautiful. Make sure everything is at room temperature where specified – it truly makes a world of difference in achieving that perfect smooth consistency.
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For the Red Velvet Cake Roll:
- 1 cup (120g) all-purpose flour
- 1 teaspoon unsweetened cocoa powder (natural, not Dutch-processed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
- 1 tablespoon red food coloring (liquid or gel, adjust for desired vibrancy)
- 1 tablespoon white vinegar
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For the Cream Cheese Filling:
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3-4 cups (360-480g) powdered sugar, sifted (adjust to taste and desired thickness)
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (optional, for thinning if needed)
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For the Chocolate Ganache Frosting:
- 1 cup (170g) good quality dark chocolate chips or finely chopped dark chocolate (60-70% cacao)
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter (optional, for extra sheen)
- 1/2 teaspoon vanilla extract
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For Garnish (Optional but highly recommended!):
- Powdered sugar, for dusting “snow”
- Fresh cranberries
- Rosemary sprigs
- Meringue mushrooms (if you’re feeling extra festive!)
Preparing the Red Velvet Cake Roll
This is where the magic of our Red Velvet Yule Log begins! Getting the cake roll right is crucial for a beautiful presentation and a delicious, moist interior. Don’t be intimidated by the rolling; I promise it’s simpler than it sounds, especially with a little patience.
- Preheat and Prep Your Pan: First things first, let’s get our oven ready. Preheat your oven to a cozy 350°F (175°C). Now, for the baking sheet – you’ll need a 10×15-inch (jelly roll) pan. Line it completely with parchment paper, allowing a slight overhang on the longer sides. This overhang will be your best friend when it comes to lifting the baked cake. Give the parchment paper a light spray with non-stick cooking spray to ensure absolutely no sticking. This little detail is a lifesaver for easy release later on.
- Whisk Dry Ingredients: In a medium bowl, whisk together your all-purpose flour, cocoa powder, baking soda, and salt. The cocoa powder here isn’t just for flavor; it reacts with the baking soda and vinegar to create that characteristic red velvet tang and helps deepen the red color. Sifting these together ensures there are no lumps and everything is evenly distributed, leading to a perfectly textured cake. Set this bowl aside for now.
- Cream Butter and Sugar: In a large mixing bowl, using either a stand mixer with the paddle attachment or a hand mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed. You want to cream these until the mixture is light, fluffy, and pale in color. This process incorporates air into the butter, which will contribute to the cake’s tender crumb. Scrape down the sides of the bowl often to make sure everything gets thoroughly combined. This usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Reduce the mixer speed to medium and add the two large eggs, one at a time, beating well after each addition. It’s important to let each egg fully incorporate before adding the next. Then, stir in the vanilla extract. The mixture might look a little curdled at this stage, but don’t fret; it will smooth out as you add the remaining ingredients. The vanilla adds that lovely aromatic warmth that complements the red velvet flavor perfectly.
- Introduce the Wet Ingredients and Color: In a separate small bowl, combine your buttermilk and red food coloring. For a vibrant Red Velvet Yule Log, I recommend using a good quality gel food coloring, as it provides a richer color without adding too much liquid. Stir in the white vinegar to this mixture. The vinegar and buttermilk are crucial for activating the baking soda, creating that classic red velvet tang and helping the cake rise beautifully. Add this colorful mixture to the butter-egg mixture, mixing until just combined.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, resulting in a tough cake. We’re aiming for a tender, delicate cake roll, so stop mixing as soon as you see no more streaks of flour. A slightly lumpy batter is better than an overmixed one.
- Spread and Bake: Pour the beautiful red batter evenly into your prepared 10×15-inch jelly roll pan. Use an offset spatula or the back of a spoon to spread it out smoothly to the edges. Bake for 12-15 minutes, or until the cake springs back lightly when gently touched in the center. The baking time can vary slightly depending on your oven, so keep an eye on it. You don’t want to overbake it, as that will make it dry and prone to cracking when rolled.
- The Crucial Roll (Warm!): This step is probably the most important for ensuring a crack-free Red Velvet Yule Log! As soon as the cake comes out of the oven, immediately sprinkle a clean kitchen towel (or another sheet of parchment paper) with powdered sugar. Invert the hot cake onto the sugar-dusted towel/parchment. Carefully peel off the parchment paper that was used to line the baking sheet. While the cake is still warm, starting from one of the short ends, gently but firmly roll the cake up with the towel/parchment paper inside. The powdered sugar prevents it from sticking to itself. Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature. This gradual cooling in a rolled shape trains the cake to hold its form, making it much more flexible and less likely to crack when you unroll it later for filling. Patience is key here; don’t rush the cooling process! It needs to be completely cool before you even think about filling it.
Crafting the Cream Cheese Filling
What’s a Red Velvet Yule Log without its signature tangy-sweet cream cheese filling? This is truly the heart of the dessert, providing a delightful contrast to the cake’s richness. It needs to be smooth, creamy, and hold its shape.
- Cream Butter and Cream Cheese: In a large mixing bowl, using a stand mixer with the paddle attachment or a hand mixer, beat the softened full-fat cream cheese and softened unsalted butter together on medium speed until the mixture is incredibly smooth and lump-free. This takes about 2-3 minutes. It’s vital that both ingredients are truly at room temperature; otherwise, you’ll end up with lumps, and nobody wants lumpy filling! Scrape down the sides of the bowl multiple times to ensure everything is thoroughly combined.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until each addition is incorporated, then increase the speed to medium. Continue until all the powdered sugar is added and the filling is thick and creamy. Mix in the vanilla extract. Taste the filling and add more powdered sugar if you prefer it sweeter, or if you need a slightly stiffer consistency for better stability within your Red Velvet Yule Log.
- Adjust Consistency (Optional): If the filling seems too thick for your liking or difficult to spread, you can add a tablespoon or two of heavy cream or milk, mixing until just combined and smooth. Be careful not to add too much, as a runny filling will make your log difficult to assemble and prone to oozing. We want a perfectly spreadable yet stable consistency. Beat for an additional minute on medium-high speed until the filling is light and fluffy. Cover the bowl and refrigerate the filling until you’re ready to assemble the cake, allowing it to firm up slightly, especially if your kitchen is warm.
Preparing the Decadent Chocolate Ganache Frosting
The dark, rich chocolate ganache is what transforms our beautiful Red Velvet cake roll into a rustic, inviting “log.” This will be our delicious bark-like exterior, providing a lovely bittersweet counterpoint to the sweet cake and tangy filling.
- Heat the Cream: In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it come to a rolling boil. Alternatively, you can heat it in a microwave-safe bowl in 30-second intervals until hot.
- Melt the Chocolate: Place your good quality dark chocolate chips or finely chopped dark chocolate in a medium, heatproof bowl. Once the cream is hot, pour it directly over the chocolate. Let it sit undisturbed for about 5 minutes. This allows the hot cream to slowly melt the chocolate.
- Whisk Until Smooth: After 5 minutes, gently whisk the chocolate and cream mixture starting from the center and working your way outwards until it becomes perfectly smooth, glossy, and emulsified. If using, whisk in the tablespoon of unsalted butter and vanilla extract until fully incorporated. The butter will add an extra layer of richness and a beautiful sheen to your ganache.
- Cool to Spreading Consistency: This is a critical step for your ganache. Allow the ganache to cool at room temperature until it reaches a thick, spreadable consistency, similar to frosting. This can take anywhere from 1 to 2 hours, or even longer depending on your kitchen temperature. Stir it occasionally as it cools. If you try to spread it while it’s too warm, it will simply run off the cake. If you’re in a hurry, you can place it in the refrigerator, stirring every 10-15 minutes, but be very careful not to let it get too firm, as it will become difficult to spread. We’re looking for the texture of soft peanut butter – thick enough to hold its shape but still easily spreadable.
Assembling and Decorating the Red Velvet Yule Log
This is the moment of truth, where all our hard work comes together to create a show-stopping Red Velvet Yule Log. Take your time, enjoy the process, and soon you’ll have a centerpiece worthy of any holiday table!
- Unroll and Fill the Cake: Once your rolled cake has completely cooled (and I mean completely cool, otherwise your filling will melt!), gently unroll it. You’ll find it’s surprisingly flexible thanks to that initial warm roll. Spread the chilled cream cheese filling evenly over the entire surface of the cake, leaving about a 1/2-inch border along the edges to prevent excessive squeezing out when you re-roll. Don’t be shy with the filling; this is a Yule Log, after all!
- Re-roll the Cake: Carefully and tightly re-roll the cake, starting from the same short end you rolled it from initially. Use the parchment paper or towel underneath to help guide and tighten the roll. Roll it as tightly as you can without squishing out all the filling. Once rolled, transfer the log, seam-side down, to a serving platter or a cutting board lined with parchment paper.
- Chill the Log: Place the rolled cake in the refrigerator for at least 30 minutes to allow the filling to set and the cake to firm up, making it easier to frost. If you have time, an hour is even better. This firming-up step is crucial for a stable, beautiful log.
- Trim the Ends (Optional but Recommended): After chilling, you might want to trim off a small slice from each end of the log using a sharp, serrated knife. This creates neat, clean edges and reveals the beautiful swirl of red cake and white filling, making your Red Velvet Yule Log look truly professional. You can even attach one of these trimmed pieces to the side of the log with a little ganache to create a “branch” effect, if desired.
- Frost with Ganache: Now for the fun part – turning it into a log! Spoon the cooled, spreadable chocolate ganache over the entire surface of the cake roll. Use an offset spatula or the back of a spoon to spread it evenly. Don’t worry about making it perfectly smooth; we’re going for a rustic, bark-like texture!
- Create the Bark Texture: To achieve that classic Yule Log bark effect, use a fork or a small offset spatula to gently drag lines through the ganache, mimicking the texture of tree bark. Be creative here! You can make swirls, straight lines, or wavy patterns. This step truly brings the “log” to life.
- Final Chill: Once frosted, place your finished Red Velvet Yule Log back into the refrigerator for at least another hour, or until the ganache is completely set. This ensures it’s firm enough to slice beautifully and hold its shape.
- Garnish and Serve: Just before serving, take your spectacular Red Velvet Yule Log out of the fridge. For a touch of wintry charm, lightly dust the top with powdered sugar to resemble freshly fallen snow. Arrange fresh cranberries and small sprigs of rosemary around and on top of the log – these add a pop of festive color and a lovely natural fragrance, enhancing the forest floor aesthetic. If you’re feeling particularly ambitious, a few homemade meringue mushrooms nestled beside the log truly elevate the presentation to magical heights. Slice with a sharp, serrated knife and serve this magnificent dessert to your eager guests! Enjoy the fruits of your labor!
Conclusion:
And there we have it, my friends! As we wrap up our journey through this delightful recipe, I truly hope you’re feeling inspired and ready to create something truly magical in your kitchen. This isn’t just any dessert; it’s a showstopper, a conversation starter, and a genuinely heartwarming treat that embodies the spirit of celebration. The unique appeal of the vibrant crimson cake, so moist and tender, perfectly complemented by that luscious, tangy cream cheese frosting, is simply irresistible. It’s a sophisticated creation that, I promise you, is far more approachable than its impressive appearance might suggest. From the moment you slice into it, revealing those beautiful layers, to the very first bite that melts in your mouth, you’ll understand why this Red Velvet Yule Log is destined to become a cherished part of your holiday traditions for years to come. It’s the kind of dessert that elicits gasps of delight and satisfied sighs, a true testament to the joy of homemade baking.
The beauty of this particular Yule Log lies not just in its stunning aesthetic but also in its incredible versatility. While it shines brightly as described, there are so many delightful ways to serve and personalize it. For an extra touch of wintry elegance, consider dusting your finished log with a delicate snowfall of powdered sugar or a fine cocoa powder, mimicking freshly fallen snow on a log. Garnish with a few fresh cranberries and a sprig of mint for a pop of festive color, or perhaps some carefully placed chocolate shavings to enhance its rich appeal. If you’re feeling particularly artistic, a few edible glitter flakes can add a truly enchanting sparkle. For an even more decadent experience, serve slices alongside a scoop of high-quality vanilla bean ice cream or a drizzle of raspberry coulis, which provides a lovely tart counterpoint to the sweet cake and creamy frosting. Each of these small additions elevates the presentation, making your already magnificent dessert even more unforgettable.
But why stop there? The fun doesn’t have to end with the original design! I encourage you to unleash your inner pastry artist and experiment with variations that cater to your own palate. Imagine infusing your cream cheese frosting with a hint of orange zest for a bright, citrusy lift, or perhaps adding a touch of espresso powder to the cake batter for a deeper, more complex chocolate flavor. For a different textural experience, you could press toasted chopped pecans or walnuts into the sides of the frosted log before chilling, adding a delightful crunch. If you’re hosting a gathering with varying preferences, consider making smaller, individual Yule Logs or even incorporating a different filling altogether – perhaps a white chocolate mousse for an even lighter texture. The possibilities are truly endless, and each variation offers a chance to make this beloved dessert uniquely your own. Don’t be afraid to play with flavors, textures, and decorations; that’s where the real magic of baking happens!
So, now it’s your turn! I genuinely hope you’re excited to roll up your sleeves and bring this fantastic Red Velvet Yule Log to life in your own kitchen. There’s an immense sense of satisfaction that comes from creating something so beautiful and delicious from scratch, and I’m confident you’ll cherish the process as much as the outcome. Picture the smiles on your loved ones’ faces when you present this masterpiece at your next gathering. It’s more than just a dessert; it’s an edible expression of love and effort. I absolutely cannot wait to hear about your experiences! Please, do share your baking adventures with me and our community. What did you love most about making it? Did you try any exciting variations? Don’t hesitate to post photos of your stunning creations and tell us all about your triumphs (and any funny kitchen mishaps along the way!). Your feedback and shared experiences inspire us all. Happy baking, everyone, and get ready to impress with this truly spectacular creation!
Red Velvet Yule Log
A magnificent and festive Red Velvet Yule Log, featuring a vibrant red cake roll, tangy cream cheese filling, and rich chocolate ganache, artfully decorated to resemble a holiday log. A true showstopper for your holiday table.
Ingredients
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3 medium eggs (165 g)
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3 medium egg yolks (45 g)
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3/4 cup (150 g) sugar
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3 cups (150 g) type 00 flour
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1 vanilla bean, seeds scraped
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1 tbsp (10 g) unsweetened cocoa powder
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Red food coloring (liposoluble liquid, gel, or powder), to taste
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3 cups (500 g) cream cheese
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2/3 cup (150 g) heavy cream
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2 tbsp (50 g) wildflower honey
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1 cup (400 g) cold butter
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2 tsp (10 g) vanilla extract
Instructions
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Step 1
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing overhang, and spray lightly. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. In a large bowl, cream softened unsalted butter and granulated sugar until light and fluffy (3-5 min). Add 2 large eggs one at a time, then 1 teaspoon vanilla extract. In a separate small bowl, combine buttermilk, red food coloring, and white vinegar. Add this colorful mixture to the butter-egg mixture, mixing until just combined. Gradually add the dry ingredients to the wet, mixing until just combined (do not overmix). -
Step 2
Pour the red batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back lightly when gently touched in the center. As soon as it comes out of the oven, immediately sprinkle a clean kitchen towel (or another sheet of parchment paper) with powdered sugar. Invert the hot cake onto the sugar-dusted towel/parchment. Carefully peel off the parchment paper that was used to line the baking sheet. While the cake is still warm, starting from one of the short ends, gently but firmly roll the cake up with the towel/parchment paper inside. Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature. -
Step 3
In a large mixing bowl, beat softened full-fat cream cheese and softened unsalted butter together on medium speed until incredibly smooth and lump-free (2-3 min). Gradually add sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increase speed to medium until thick and creamy. Mix in 1 teaspoon vanilla extract. If needed, add 1-2 tablespoons heavy cream or milk for desired consistency. Beat for an additional minute until light and fluffy. Cover and refrigerate until ready to assemble. -
Step 4
In a small saucepan, gently heat 1/2 cup heavy cream over medium heat until it just begins to simmer. Place 1 cup dark chocolate chips or finely chopped dark chocolate in a medium, heatproof bowl. Pour hot cream over chocolate and let sit undisturbed for about 5 minutes. Gently whisk until it becomes perfectly smooth, glossy, and emulsified. If using, whisk in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract. Allow the ganache to cool at room temperature, stirring occasionally, until it reaches a thick, spreadable consistency similar to frosting (1-2 hours). -
Step 5
Once your rolled cake has completely cooled, gently unroll it. Spread the chilled cream cheese filling evenly over the entire surface of the cake, leaving about a 1/2-inch border along the edges. Carefully and tightly re-roll the cake, starting from the same short end you rolled it from initially. Use the parchment paper or towel underneath to help guide and tighten the roll. Transfer the log, seam-side down, to a serving platter or cutting board. Place the rolled cake in the refrigerator for at least 30 minutes to allow the filling to set and the cake to firm up. -
Step 6
After chilling, trim off a small slice from each end of the log using a sharp, serrated knife to create neat edges and reveal the swirl. Spoon the cooled, spreadable chocolate ganache over the entire surface of the cake roll. Use an offset spatula or the back of a spoon to spread it evenly. To achieve the classic Yule Log bark effect, use a fork or small offset spatula to gently drag lines through the ganache. Once frosted, place your finished Red Velvet Yule Log back into the refrigerator for at least another hour, or until the ganache is completely set. -
Step 7
Just before serving, lightly dust the top with powdered sugar to resemble freshly fallen snow. Arrange fresh cranberries and small sprigs of rosemary around and on top of the log. If desired, add meringue mushrooms. Slice with a sharp, serrated knife and serve this magnificent dessert.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.