This Red Velvet Yule Log Cake blends classic red velvet flavor with a festive rolled shape. The sponge is tender and chocolatey, colored a deep red, and wrapped around light, fluffy cream. The outside is textured like a tree bark and finished with chocolate shavings for a snowy, elegant look. It smells of cocoa and vanilla and melts softly on the tongue.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Servings: 10
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 480 kcal
- Protein: 6 g
- Carbohydrates: 56 g
- Fat: 30 g
- Fiber: 3 g
- Sugar: 35 g
- Sodium: 280 mg
Why Make This Red Velvet Yule Log Cake
This cake is a showstopper for holidays and special gatherings. It looks impressive but uses simple steps and common ingredients. The sponge is soft and slightly chocolatey, the cream is light and sweet, and the outer bark texture adds rustic charm. If you like red velvet in new forms, try pairing it with other red velvet treats like Cheesecake-stuffed red velvet cookies for a themed dessert table.
How to Make Red Velvet Yule Log Cake
This recipe makes a tender rolled cake that stays moist and slices cleanly. Follow the steps below with care when rolling the warm cake. Dusting the towel with powdered sugar prevents sticking and helps form the roll shape.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1 1/2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Chocolate shavings (for garnish)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper. Have a clean kitchen towel ready and dust it generously with powdered sugar to prevent sticking when you transfer the hot cake.
Step 2: Mixing
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly blended. In another bowl, beat the eggs, softened butter, red food coloring, vanilla, and white vinegar until smooth. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix — a light batter keeps the sponge tender.
Step 3: Baking
Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.
Step 4: Finishing
As soon as the cake comes out of the oven, carefully turn it out onto the powdered-sugar-dusted towel and remove the parchment paper. Starting from a short end, roll the cake up with the towel inside to form the log. Let it cool completely in the rolled shape. Meanwhile, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form to make the frosting. When the cake is cooled, unroll it gently, spread an even layer of whipped cream, and re-roll it tightly without the towel. Place the roll seam-side down on a serving platter. Frost the outside with more whipped cream, then use a fork to drag gentle lines across the surface to create a bark-like texture. Sprinkle chocolate shavings on top and chill in the refrigerator for at least one hour before slicing and serving.
How to Serve Red Velvet Yule Log Cake
Slice the log into 1-inch thick pieces for the best presentation. Serve chilled or at cool room temperature so the cream holds its shape. Garnish each slice with extra chocolate shavings or a dusting of cocoa. For holiday gatherings, add fresh berries or holly-shaped sugar decorations. The cake pairs well with hot coffee or a lightly sweetened black tea.
How to Store Red Velvet Yule Log Cake
- Refrigerator: Store in an airtight container or covered with plastic wrap for up to 3–4 days. The whipped cream keeps best when chilled.
- Freezer: Wrap tightly in plastic wrap and foil to prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Tip: Slice before freezing for easier portioning later. The texture is best when eaten within the first few days.
Expert Tips for Perfect Red Velvet Yule Log Cake
- Don’t overbake: Watch the cake closely; sponge overbakes quickly and becomes dry. Remove it as soon as a toothpick is clean.
- Roll while warm: Rolling the cake while warm sets the shape and prevents cracks later.
- Cool completely before final filling: If the cake is even slightly warm, the whipped cream will melt and make the roll soggy.
- Use full-fat cream: It whips better and gives a stable, silky filling.
- Substitute ideas: Swap butter for neutral oil (like canola) for a lighter crumb. Use natural cocoa for a deep chocolate taste; increase red food coloring slightly if needed.
- Stabilize whipped cream: If you need firmer frosting, fold in 1–2 tablespoons of instant dry pudding mix or 1 teaspoon of unflavored gelatin (bloomed and dissolved) to the whipped cream.
- Make ahead: Bake and roll the cake a day ahead. Keep waiting to fill and frost until the next day for easier handling.
Delicious Variations
- Cream Cheese Frosting: Replace whipped cream with a light cream cheese frosting for a tangier profile.
- Chocolate Ganache: Coat the outside with a thin layer of chocolate ganache for richer flavor and glossy finish.
- Nutty Twist: Add chopped toasted pecans to the filling or sprinkle them on top for crunch.
- Flavored Filling: Fold a tablespoon of espresso powder or orange zest into the whipped cream to change the flavor profile.
- Mini Rolls: Make smaller cakes in half-sheet pans for individual yule logs — great for parties.
Frequently Asked Questions
Q: Can I make this log ahead of time?
A: Yes. Bake and roll the sponge a day ahead, then refrigerate. Unroll, fill, and frost on the day you plan to serve. This keeps the whipped cream fresh and the cake neat.
Q: Why did my cake crack when I rolled it?
A: Cracks usually come from rolling a cooled, dry cake. Roll it while warm and elastic. If it cracks a bit, the frosting will hide small imperfections.
Q: Can I use a different frosting than whipped cream?
A: Absolutely. Cream cheese frosting or a stabilized buttercream both work. If using buttercream, chill the cake slightly before applying to avoid melting.
Q: How do I make the whipped cream more stable?
A: Add 1–2 teaspoons of powdered gelatin (bloomed in water and dissolved), or fold in a tablespoon of instant pudding mix. Use cold bowls and beaters for best results.
Q: Can I use natural red food coloring or beets to color the cake?
A: Natural red food coloring or beet powder work, but colors may appear more muted. You may need slightly more coloring to get that classic red velvet hue.
Q: What’s the best way to cut clean slices?
A: Chill the log for at least an hour, then use a sharp serrated knife. Wipe the blade clean between cuts for neat slices.
Conclusion
This Red Velvet Yule Log Cake is a festive, delicious centerpiece that tastes as good as it looks. It combines soft chocolate sponge, light whipped cream, and a rustic bark finish for an elegant holiday dessert. For extra guidance on rolling and shaping techniques, see this helpful step-by-step guide: How to Make a Red Velvet Cake Roll – Sally’s Baking. Give it a try — the warm vanilla and cocoa aromas, the creamy filling, and the glossy chocolate shavings make it worth the effort. Enjoy baking and sharing!
Print
Red Velvet Yule Log Cake
- Total Time: 43 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This festive rolled cake blends classic red velvet flavor with a light, fluffy cream, finished with a rustic bark-like texture and chocolate shavings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1 1/2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper. Dust a kitchen towel with powdered sugar.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, beat the eggs, butter, food coloring, vanilla, and vinegar until smooth. Combine wet and dry ingredients until just mixed.
- Pour the batter into the prepared pan and bake for 15–20 minutes until a toothpick comes out clean.
- Turn the cake out onto the powdered sugar-dusted towel, remove parchment, and roll the cake with the towel inside. Let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Unroll the cake, spread whipped cream evenly, and re-roll without the towel.
- Frost the outside with the remaining whipped cream and create a bark-like texture with a fork. Garnish with chocolate shavings and chill before serving.
Notes
Serve chilled or at cool room temperature. Slice into 1-inch thick pieces for presentation. Store in an airtight container for 3–4 days or freeze for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg
