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Red Velvet Yule Log

Red Velvet Yule Log
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The Red Velvet Yule Log is a festive, visually stunning dessert featuring a vibrant red sponge cake rolled with creamy tangy cream cheese frosting. It combines subtle cocoa flavor with a moist, tender crumb and is perfect for holiday celebrations, birthdays, and winter gatherings. Easy to make yet impressive enough to serve as a centerpiece, this recipe offers customizable variations to suit various dietary needs and tastes.

Ingredients

Scale

Cake Ingredients

  • 1 cup all-purpose flour (or gluten-free flour blend with xanthan gum for gluten-free)
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup buttermilk (or 3/4 cup milk + 1 tablespoon vinegar, let sit 5 minutes)
  • 1 tablespoon vinegar
  • 2 teaspoons red gel food coloring
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 8 oz cream cheese, softened (or dairy-free alternative for vegan option)
  • 1/2 cup unsalted butter, softened
  • 2 to 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Optional Decorations and Variations

  • Chocolate ganache topping instead of cream cheese frosting
  • Chopped pecans or walnuts for nutty twist
  • Raspberry or cherry puree blended into frosting
  • Cinnamon or nutmeg added to batter
  • Edible holly, powdered sugar, festive sprinkles for decoration

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, greasing it well. In a bowl, whisk together the flour, cocoa powder, and baking soda. In another large bowl, beat sugar and butter until creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in buttermilk, vinegar, vanilla extract, and red food coloring. Gradually fold the dry ingredients into the wet mixture until smooth and well combined without overmixing.
  2. Bake the Cake: Pour the batter evenly into the prepared pan and spread gently without overworking the surface. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when touched lightly.
  3. Roll the Sponge: Immediately after baking, invert the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. Starting at the short end, roll the cake and towel together gently but firmly. Allow the rolled cake to cool completely to set the shape and prevent cracking when unrolled.
  4. Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, adjusting sweetness to taste. The frosting should be creamy and firm enough to hold the log shape.
  5. Assemble the Yule Log: Unroll the cooled cake carefully, and spread an even layer of cream cheese frosting over the surface. Roll the cake back up tightly but gently. Trim the edges for a neat finish. Spread the remaining frosting over the outside of the roll to resemble tree bark.
  6. Decorate and Chill: Use a fork or knife to create bark-like textures on the frosting surface. Decorate with edible holly, powdered sugar ‘snow,’ festive sprinkles, or other embellishments of choice. Chill the assembled log in the refrigerator for at least 1 hour to firm up before serving.

Notes

  • Line the pan well with parchment paper and grease to prevent sticking.
  • Roll the cake while it’s still warm to avoid cracks.
  • Mix batter just until combined for a tender texture.
  • Chill the log before decorating to make frosting easier.
  • Use gel food coloring for vibrant color without thinning the batter.
  • Substitute gluten-free flour blend to make this recipe gluten-free.
  • Use dairy-free cream cheese and flaxseed/applesauce instead of eggs for vegan adaptation.

Nutrition

Keywords: Red Velvet, Yule Log, Holiday Dessert, Christmas Cake, Rolled Cake, Cream Cheese Frosting, Gluten-Free Option, Vegan Variation

Find it online: https://sophiespace.com/red-velvet-yule-log/