Hey there, I’m Clara! As the holidays twinkle closer, I find myself dreaming of cozy kitchens filled with the aroma of warm, comforting treats. What better way to celebrate than with a show-stopping dessert that’s both festive and fun? My red velvet yule log is a delightful twist on the classic cake roll, perfect for busy moms, families, and anyone who wants to impress without spending hours in the kitchen. The total time to make this delicious recipe is approximately 3 hours (including chilling time). It’s a red velvet dream come true!
Table of contents
Table of Contents
Why You’ll Love This Red Velvet Yule Log
This red velvet yule log is more than just a dessert, it’s a holiday experience! I know how precious time is, so I’ve made this recipe as straightforward as possible. Here are a few reasons why you’ll adore it:
- Festive and impressive with minimal effort: It looks like you spent hours, but it’s surprisingly simple.
- Perfect for making ahead: Prepare it a day in advance and relax on the big day!
- A crowd-pleasing holiday dessert: Everyone will be asking for the recipe, guaranteed.
- A fun baking project: Gather the family and make it a holiday tradition!
What is a Yule Log?
Yule logs, or Bûche de Noël, have a rich history rooted in ancient winter solstice traditions. Originally, families would burn an entire tree log as a symbol of warmth, light, and good fortune during the darkest days of the year. Over time, this tradition evolved into a delicious dessert that mimics the appearance of a log. My red velvet yule log is a modern and scrumptious take on this classic, bringing a burst of color and flavor to your holiday table.
Equipment You’ll Need
To make this red velvet yule log, here’s what you’ll need:
- 10×15 inch baking pan: This size ensures the cake is the right thickness for rolling.
- Parchment paper: This will help you effortlessly release the cake after baking, with no sticking!
- Sifter: Sifting the dry ingredients guarantees a smooth, lump-free batter.
- Hand mixer or stand mixer: You need to beat the eggs to achieve that light and fluffy texture.
- Thin kitchen towel: Essential for rolling the cake while it’s still warm, giving it that perfect log shape.
- Plastic wrap: I use this to keep the cake fresh and moist while chilling.
Red Velvet Yule Log Ingredients
Here’s everything you need to create this festive treat:
- 1 cup minus 1 Tablespoon (118g) all-purpose flour (spooned & leveled), see note*
- 3 Tablespoons (15g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 Tablespoons (30ml) canola or vegetable oil
- 2 Tablespoons (30ml) buttermilk
- 1 teaspoon white vinegar (helps the red color stand out)
- 1 Tablespoon liquid red food coloring*
- 2 teaspoons pure vanilla extract
- for rolling: 1 cup (120g) confectioners’ sugar
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
How to Make Red Velvet Yule Log: Step-by-Step Instructions
Here’s how to bring this festive beauty to life:
- Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
- Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Sift the flour, cocoa powder, baking powder, and salt together. (Make sure they’re sifted well!) Set aside.
- Using a hand mixer or a stand mixer fitted with whisk attachment, beat the eggs for 5 minutes on high speed. They will be light and very fluffy. On medium speed, beat in the granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla until combined. Stop the mixer, pour in the sifted dry ingredients, then beat on low until the batter is completely combined. It will be a ruby red color.
- Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17 minutes or until the cake springs back when you poke it with a finger.
- Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
- Allow the cake to cool completely rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
- Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides, that’s ok!
- Loosely cover with plastic wrap and refrigerate for at least 20 minutes (and up to 1 day, covered) before slicing and serving. Dust with more confectioners’ sugar, if desired.
Tips for Decorating Your Red Velvet Yule Log
Now for the fun part, decorating! Here’s how I like to make my yule log look like a real log:
- Meringue Mushrooms: These are so cute and surprisingly easy to make with a simple meringue recipe!
- Chocolate Shavings: Use a vegetable peeler to shave chocolate over the log for a bark-like effect.
- Powdered Sugar “Snow”: Dust the entire log with powdered sugar for a winter wonderland finish.
- Edible Glitter: Sprinkle edible glitter for a magical shimmer.
- Rosemary Sprigs: These look like mini pine trees and add a festive touch!
Ingredient Substitutions and Variations
Here are some easy swaps and creative twists:
| Substitution/Variation | Details |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free all-purpose flour blend. |
| Dairy-Free | Use dairy-free cream cheese and butter alternatives. |
| Vegan | Substitute eggs with flax eggs and use vegan cream cheese and butter alternatives. |
| Peppermint Frosting | Add 1/2 teaspoon of peppermint extract to the cream cheese frosting. |
| Chocolate Cake | Replace the red velvet cake with a chocolate cake recipe. |
Troubleshooting: Common Red Velvet Yule Log Problems
Don’t worry, baking isn’t always perfect. Here are some common issues and how to fix them:
- My cake is dry: Make sure you measure your flour correctly (spoon and level method). Overbaking can also lead to dryness, so keep a close eye on it!
- My frosting is too runny: Ensure your cream cheese and butter are softened but not melted. If it’s still too runny, add more confectioners’ sugar, a tablespoon at a time.
- My cake cracked when I rolled it: Rolling the cake while it’s still warm and flexible is key. If it cools too much, it will become brittle. If it cracks a little, don’t worry, the frosting will cover it!
Tips for Slicing Cleanly
Want those picture-perfect slices? Here’s how:
- Chill thoroughly: Make sure the cake is well-chilled before slicing, at least 20 minutes in the refrigerator. This allows the frosting to set, preventing it from squeezing out.
- Use a serrated knife: A serrated knife will glide through the cake more easily than a straight-edged knife.
- Warm water rinse: Dip your knife in warm water and wipe it clean between each slice. This helps create clean cuts.
- Gentle sawing motion: Use a gentle sawing motion rather than pressing straight down.
All About Red Food Coloring
Red food coloring is what gives red velvet its signature hue, but not all colorings are created equal. Liquid food coloring is the most common, but gel and powder options also work. Gel food coloring is more concentrated, so you’ll need less. Be mindful that some food colorings can impart a slightly bitter taste if used in large quantities.
How to Store Red Velvet Yule Log
To keep your yule log fresh and delicious:
- Refrigerator: Store loosely covered with plastic wrap in the refrigerator for up to 3 days.
- Freezer: For longer storage, wrap the yule log tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
The Ultimate Red Velvet Yule Log Recipe
Ingredients
Equipment
Method
- Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
- Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Sift the flour, cocoa powder, baking powder, and salt together. (Make sure they’re sifted well!) Set aside.
- Using a hand mixer or a stand mixer fitted with whisk attachment, beat the eggs for 5 minutes on high speed. They will be light and very fluffy. On medium speed, beat in the granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla until combined. Stop the mixer, pour in the sifted dry ingredients, then beat on low until the batter is completely combined. It will be a ruby red color.
- Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17 minutes or until the cake springs back when you poke it with a finger.
- Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
- Allow the cake to cool completely rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
- Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides, that’s ok!
- Loosely cover with plastic wrap and refrigerate for at least 20 minutes (and up to 1 day, covered) before slicing and serving. Dust with more confectioners’ sugar, if desired.
Notes
Frequently Asked Questions
Here are some answers to common questions:
Can I make this ahead of time?
Absolutely! You can bake the cake and make the frosting a day in advance. Store them separately and assemble the yule log the next day.
How do I prevent the cake from cracking when I roll it?
Roll the cake while it’s still warm and flexible. Use a thin kitchen towel dusted with confectioners’ sugar to prevent sticking. Roll it gently but firmly.
Can I use a different type of filling?
Of course! Chocolate ganache or whipped cream would be delicious
How do I get a perfect spiral?
Roll the cake tightly and evenly. When unrolling to add the frosting, be gentle.
How long does red velvet yule log last?
It will stay fresh in the refrigerator for up to 3 days.
Can you freeze a yule log?
Yes, but wrap it tightly in plastic wrap and foil to prevent freezer burn.
How do you keep a cake roll from cracking?
Roll it while it’s still warm, use a sugared towel, and be gentle.
Why is my cake roll sticky?
Make sure you use enough confectioners’ sugar on the towel to prevent sticking.
Nutrition Information
(Estimated per serving)
- Calories: 350
- Fat: 20g
- Sugar: 40g
- Protein: 4g
Conclusion
I hope you enjoy making this red velvet yule log as much as I do! It’s a wonderful way to add a touch of magic to your holiday celebrations. Now, I’d absolutely love to hear from you! Did you try this recipe? What variations did you make? Share your photos and comments below. I can’t wait to see your beautiful creations and answer any questions you might have!
