Red Velvet Yule Log Recipe

Celebrate the holidays in style with the Red Velvet Yule Log, a stunning centerpiece that combines the elegance of a classic French Buche de Noël with the rich, indulgent flavor of red velvet. This festive dessert isn’t just a treat for the taste buds—it’s a showstopper that brings joy, warmth, and a splash of color to any holiday table. Imagine slicing into a moist, vibrant sponge rolled around a luscious cream cheese filling, with delicate branches crafted from leftover sponge, creating a miniature winter wonderland right on your plate.

Whether you’re a seasoned baker or a holiday enthusiast trying your hand at a classic, this Red Velvet Yule Log recipe will guide you step-by-step to perfection, blending scientific baking techniques with creative presentation.

Why You’ll Love This Red Velvet Yule Log

Vibrant & Festive: The scarlet sponge instantly elevates any holiday spread.
Rich Flavor: Perfect balance of cocoa, vanilla, and creamy filling.
Moist & Tender Texture: Scientifically folded batter ensures airy yet stable sponge.
Customizable Filling: Sweet, tangy, or honey-infused cream options.
Showstopper Presentation: Diagonal end cuts create realistic “branches.”
Make-Ahead Friendly: Refrigerates beautifully for 2–3 days.
Impress Guests: A visually stunning dessert that tastes as good as it looks.
Versatile for Holidays: Can double as a birthday, Christmas, or winter celebration cake.

Ingredients

Sponge Cake Base

Eggs: 3 whole (165 g), medium, for structure and richness
Egg yolks: 3 (45 g), for extra tenderness
Sugar: ¾ cup (150 g), provides sweetness and aeration
Type 00 flour: 3 cups (150 g), finely milled for soft crumb
Vanilla bean: 1, seeds scraped, for aromatic depth
Unsweetened cocoa powder: 1 tbsp (10 g), for subtle chocolate undertone
Red food coloring: Liposoluble liquid, gel, or powder, to achieve signature red hue

Cream Filling

Cream cheese: 3 cups (500 g), full-fat for smoothness
Heavy cream: ⅔ cup (150 g), whipped for light texture
Wildflower honey: 2 tbsp (50 g), optional natural sweetness

Substitutions & Tips: Use powdered sugar instead of honey for a classic filling, or try mascarpone for a creamier texture. Make sure all dairy ingredients are at room temperature for smooth incorporation.

Step-by-Step Instructions

1. Prepare the Sponge

Preheat oven to 374°F (190°C). Line a 12×16-inch baking pan with parchment and butter it lightly.
Whisk whole eggs, yolks, sugar, and vanilla seeds on high speed until pale and frothy (about 5–7 minutes). The mixture should form thick ribbons when the whisk is lifted.
Add red food coloring gradually until desired shade is achieved.
Sift flour and cocoa powder, then gently fold into the egg mixture using a spatula. Fold carefully to maintain air bubbles, ensuring a tender sponge.
Spread batter evenly in the prepared pan and bake for 20 minutes. Check doneness with a toothpick—it should come out clean.
Once baked, immediately invert onto fresh parchment, cover with plastic wrap, and allow to cool completely.

2. Make the Cream Filling

Beat cream cheese and honey until smooth.
Whip heavy cream separately to soft peaks.
Gently fold whipped cream into cream cheese mixture. This creates a light, fluffy filling perfect for rolling.

3. Assemble the Red Velvet Yule Log

Trim sponge edges for a clean rectangle.
Spread filling evenly over sponge, leaving a small border.
Roll sponge gently using parchment to guide the shape. Chill wrapped for at least 2 hours.
Cut ends diagonally to form branches and attach using extra cream as “glue.”

Pro Tip: Dust lightly with cocoa powder or powdered sugar to mimic snow and enhance presentation.

Pro Tips

How do you make a Red Velvet Yule Log moist?

Use room-temperature eggs and avoid overmixing the batter. Folding retains air, which keeps the sponge light yet moist.

Can I make this ahead of time?

Absolutely! Wrap tightly and refrigerate for up to 3 days. The flavors meld beautifully overnight.

How do I achieve the perfect red color?

Red food coloring gel or liposoluble liquid works best. Start with a small amount and adjust gradually.

How do I prevent the roll from cracking?

Roll the sponge while warm using parchment, then unroll to fill. This pre-shapes the sponge and reduces cracks.

Best Ways to Serve Your Red Velvet Yule Log

Pair with hot cocoa or spiced wine for winter gatherings.
Serve alongside whipped cream or fresh berries for contrast.
Use as a centerpiece dessert at Christmas, birthdays, or winter celebrations.

Nutrition (Per Serving, 12 slices)

Calories: 320 kcal
Protein: 6 g
Fat: 18 g
Carbohydrates: 32 g
Fiber: 1 g
Sugar: 22 g

Tip: For a lighter version, use Greek yogurt instead of heavy cream in the filling.

Storage & Leftovers

Refrigerate tightly wrapped for up to 3 days.
Freeze for up to 2 weeks; thaw in refrigerator overnight before serving.
Do not store at room temperature for long periods to maintain freshness.

Variations

Chocolate Ganache Filling: Replace cream cheese with chocolate ganache for extra richness.
Vegan Version: Use plant-based cream cheese and coconut cream; substitute eggs with aquafaba.
Nutty Twist: Add crushed pistachios or hazelnuts to filling or garnish.
Holiday Themes: Use green-colored filling for a Christmas vibe, or dust with edible glitter.

FAQs

Q: Can I make a mini Yule log?
A: Yes! Divide the sponge into smaller sheets and roll individually for bite-sized logs.

Q: Can I use store-bought sponge?
A: Sure, but homemade sponge ensures proper moisture and rolling flexibility.

Q: How long does a Red Velvet Yule Log last?
A: 2–3 days in the fridge, 2 weeks in the freezer.

Q: Can I add flavor variations?
A: Yes—vanilla, espresso, or citrus zest complement red velvet beautifully.

Conclusion

Creating a Red Velvet Yule Log is more than baking—it’s crafting an edible celebration. From the moist sponge to the creamy filling, each slice tells a story of holiday magic and festive indulgence. Share your masterpiece on social media, tag friends, and bring warmth and joy to every gathering. Unlock this recipe’s full flavor and reclaim your dessert game this season!