Name: Delicious Red Velvet Yule Log to Brighten Your Holidays
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Ingredients: 4 pieces Eggs (Consider egg replacers for a vegan version.); 2 pieces Egg Yolks; 1 cup Sugar; 1 cup Type 00 Flour (Can substitute with all-purpose flour.); 1 teaspoon Vanilla Bean (Vanilla extract can be used as a shortcut.); 1 tablespoon Unsweetened Cocoa Powder; 1 tablespoon Food Coloring (red) (Vital for the classic look.); 8 ounces Cream Cheese (Use mascarpone for a different texture.); 1 cup Heavy Cream; 1/4 cup Wildflower Honey (Maple syrup can be an alternative.); 2 tablespoons Butter (for decoration) (Should be cold for optimal whipping.); 1 tablespoon Sambuca (Can swap with vanilla extract.); 1 cup Raspberries and Star Anise (Sugared cranberries work beautifully too.); 1 cup Powdered Sugar

The clink of mugs fills the air as holiday cheer dances around the room, and what’s better to top off a festive gathering than a captivating Red Velvet Yule Log? This showstopper isn’t just a treat for the eyes with its stunning red hue; it also boasts a moist, rich sponge complemented by a smooth, tangy cream cheese filling. Perfect for impressing family and friends, this vegetarian holiday dessert offers both a nostalgic flavor and a touch of whimsy. In just a few hours, you can create a holiday centerpiece that not only delights the palate but also sparks joy in every bite. Ready to roll up your sleeves and craft this delightful dessert? Let’s dive into the steps to make your very own Festive Red Velvet Yule Log!

Why is this Yule Log a must-try?

Stunning Presentation: The vibrant red hue makes this Yule Log an eye-catching centerpiece that will have everyone talking.

Delightful Flavor: With a rich sponge and creamy, tangy filling, it delivers a balance of sweetness and zest that’s simply irresistible.

Simple Process: Don’t worry if you’re not a pro baker; this recipe is easy to follow, making it perfect for anyone wanting to impress during the holidays.

Vegetarian Friendly: This dessert caters to various dietary preferences, ensuring everyone can enjoy a slice.

Versatile Inspiration: Add your twist with garnishes like sugared cranberries or nuts for a personal touch! For even more festive ideas, check out my Red Velvet Cupcakes or Stuffed Red Velvet Cookies to expand your holiday baking repertoire.

Red Velvet Yule Log Ingredients

For the Sponge
• Eggs – Essential for structure and moisture; consider egg replacers for a vegan version.
• Egg Yolks – Adds depth of flavor and tenderness to the cake.
• Sugar – Sweetens the sponge while aiding in caramelization for that lovely crust.
• Type 00 Flour – Creates a delicate texture; you can substitute with all-purpose flour if needed.
• Vanilla Bean – Infuses wonderful flavor; vanilla extract is a great shortcut if you’re in a pinch.
• Unsweetened Cocoa Powder – Provides a mild chocolate flavor and enhances the red hue.
• Food Coloring (red) – Vital for that classic, vibrant look; feel free to skip for a chocolate version.

For the Filling
• Cream Cheese – Forms the foundation of the filling with a lovely tang; you could try mascarpone for a different texture.
• Heavy Cream – Makes the filling light and creamy, elevating the overall dessert.
• Wildflower Honey – Adds sweetness and unique floral notes; maple syrup can serve as a delightful alternative.

For Decoration
• Butter (for decoration) – Crucial for creating a rich buttercream; make sure it’s cold for optimal whipping.
• Sambuca – Lends a unique flavor to the buttercream; you can swap it with vanilla extract if preferred.
• Raspberries and Star Anise – Perfect for decoration, giving the cake a festive touch; sugared cranberries work beautifully too.
• Powdered Sugar – Sweetens the buttercream and works wonders for dusting on top.

With these ingredients, making your Red Velvet Yule Log will be as satisfying as sharing it!

Step‑by‑Step Instructions for Red Velvet Yule Log

Step 1: Prepare the Cake Batter
Begin by preheating your oven to 374°F (190°C). In a large mixing bowl, whip the whole eggs, egg yolks, sugar, and vanilla seeds using a hand mixer until the mixture becomes pale and fluffy, about 5 minutes. Gradually add the red food coloring, mixing until you achieve your desired shade, which should be vibrant and appealing.

Step 2: Combine Dry Ingredients
Sift together the Type 00 flour and unsweetened cocoa powder into the egg mixture, gently folding them in with a spatula. Be careful to maintain the airiness of the batter; you want it light and airy for your Red Velvet Yule Log. The batter should be smooth and well-combined without any dry flour pockets.

Step 3: Bake Sponge
Line a 12×16 inch baking pan with parchment paper, then butter the paper to prevent sticking. Pour the red velvet batter into the prepared pan and spread it evenly using a spatula. Bake in the preheated oven for about 20 minutes or until the edges are set and the center springs back when gently pressed.

Step 4: Cool the Cake
Once baked, immediately transfer the sponge to a clean sheet of parchment paper, allowing it to cool for about 5 minutes. Carefully peel off the paper from the bottom, then wrap the sponge tightly in the parchment and let it cool completely at room temperature for about 1 hour to prevent drying out.

Step 5: Make the Filling
In a medium bowl, beat together the cream cheese, wildflower honey, and heavy cream until smooth and creamy. The filling should be light and luscious, making it the perfect complement for your Red Velvet Yule Log. Adjust the sweetness to your taste, ensuring a light tanginess shines through the cream cheese.

Step 6: Form the Log
Carefully unroll the cooled sponge and trim the edges for a clean finish. Evenly spread the cream cheese filling over the surface of the cake, leaving a small border around the edges. Using the parchment paper for support, roll the sponge tightly into a log shape, making sure not to press too hard to avoid cracking. Refrigerate the rolled log for at least 2 hours to set.

Step 7: Prepare the Buttercream
In a mixing bowl, whip cold butter with powdered sugar until light and fluffy. This may take around 5 minutes. Gradually add the Sambuca while mixing to achieve a smooth consistency. Your buttercream should be rich and creamy, perfect for coating the outer layer of your Red Velvet Yule Log.

Step 8: Decorate
Once the Yule Log is chilled, carefully unwrap it and apply a thin layer of buttercream over the entire log using a spatula. Create a bark-like texture by dragging a fork over the buttercream. Finally, decorate your log with fresh raspberries and a dusting of powdered sugar, adding that festive, holiday touch that will delight everyone.

What to Serve with Festive Red Velvet Yule Log

The rich, vibrant delight of a Red Velvet Yule Log deserves a complementing spread to create a delightful holiday feast.

Sparkling Citrus Punch:
A refreshing and bubbly drink that balances the sweetness of the Yule Log and adds a festive flair to your gathering. The zesty notes stimulate the palate.
Creamy Mashed Potatoes:
These fluffy, buttery potatoes create a warm contrast to the dessert’s rich flavors, ensuring your meal ends on a comforting note. They are always a family favorite!
Chocolate Fondue:
Dip strawberries, marshmallows, or even gingerbread cookies into smooth melted chocolate for an indulgent pairing that echoes the Yule Log’s cocoa undertones.
Roasted Brussels Sprouts:
Tossed with olive oil and balsamic glaze, these earthy vegetables provide a savory crunch that perfectly offsets the log’s sweetness.
Spiced Apple Cider:
Warm and aromatic, spiced apple cider brings a touch of nostalgia and pairs beautifully with the rich flavors of your dessert. Serve it hot in festive mugs!
Hazelnut Chocolate Biscotti:
These crunchy delights make for a perfect side that adds a nutty depth, echoing the delightful creaminess of the filling and enhancing each bite of the Yule Log.
Peppermint Bark:
This seasonal favorite adds a refreshing, minty touch that brightens up the rich flavors of the Yule Log—a wonderful way to finish off your holiday profile.
Vanilla Ice Cream:
A scoop of creamy vanilla ice cream adds a delightful chill and contrasts beautifully against the warm spices, making each mouthful of Yule Log even more indulgent.

Expert Tips for Red Velvet Yule Log

Egg Beating: Ensure the eggs are whipped until pale and fluffy. This is critical for achieving a light and airy sponge in your Red Velvet Yule Log.
Cooling Technique: Roll the sponge while it’s still warm to prevent cracking. This little trick keeps your log looking perfect when it’s time to serve.
Cutting with Care: Use a serrated knife for clean slices. This will ensure each piece of your Yule Log looks as beautiful as it tastes.
Flavor Boost: For added depth, consider adding citrus zest into the cream cheese filling. It will elevate the overall flavor profile and add a refreshing twist.
Chill Time: Don’t skip the refrigeration step! Allowing your rolled Yule Log to chill for at least 2 hours helps it set properly, making it easier to slice and serve.

Make Ahead Options

These Red Velvet Yule Logs are perfect for busy home cooks looking to save time during the hectic holiday season! You can bake the sponge up to 24 hours in advance; simply allow it to cool completely before wrapping it tightly in parchment paper and storing it in the refrigerator. The creamy filling can also be prepared up to 3 days ahead of time—just store it in an airtight container in the fridge to keep it fresh. When you’re ready to assemble, roll the sponge with the filling, refrigerate for a couple of hours, and complete the decoration with buttercream just before serving. This way, you’ll ensure that your Yule Log is just as delicious and impressive, all while freeing up time for holiday festivities!

Red Velvet Yule Log Variations

Feel free to explore these variations to make your Red Velvet Yule Log even more exciting and tailored to your taste preferences!

Zesty Twist: Add orange or lemon zest to the filling for a refreshing citrus kick that brightens the dessert. Just a teaspoon will elevate the flavor beautifully!
Flavor Swap: Replace Sambuca with vanilla extract or almond extract for a different aromatic profile. Each option brings its own delightful essence to the buttercream.
Dairy-Free Delight: For a vegan-friendly version, opt for a coconut cream or almond cream filling instead of cream cheese. This alteration keeps the creaminess while being plant-based.
Nutty Addition: Incorporate ground almonds or finely chopped walnuts into the filling for added texture. The nuts will add a lovely crunch that contrasts the soft sponge.
Garnish Upgrade: Try using sugared cranberries or pomegranate seeds instead of raspberries for a festive and colorful decoration. These will give your Yule Log a stunning appearance!
Spice it Up: Mix in a pinch of cinnamon or nutmeg into the cake batter or filling for a warm, spiced flavor that pairs perfectly with holiday vibes.
Chocolate Fusion: For a double indulgence, mix in some chopped dark chocolate or chocolate chips into the filling. The richness of chocolate complements the red velvet beautifully.
Heat Factor: Craving a kick? Add a dash of cayenne pepper or chili powder into the batter. It offers a surprising, yet delightful warmth that balances sweetness.

These variations and substitutions can bring a new twist to your holiday classic, so don’t hesitate to get creative! If you’re inspired, you might also want to try my Blackberry Red Wine Chocolate Cake for a different take on festive desserts.

How to Store and Freeze Red Velvet Yule Log

Fridge: Store your Red Velvet Yule Log wrapped tightly in plastic wrap for up to 3 days. This will keep it fresh and moist for your holiday celebrations.

Freezer: If you want to save it for later, freeze the unfilled sponge (once cooled) wrapped in plastic for up to 1 month. When ready to use, thaw it in the fridge overnight.

Reheating: There’s no need to reheat; the Yule Log is best enjoyed chilled. Just slice and serve directly from the refrigerator for the perfect festive treat!

Decorations: If you’ve decorated your Yule Log with fresh fruits like raspberries, it’s best to consume it within 1-2 days for optimal freshness and presentation.

Red Velvet Yule Log Recipe FAQs

What kind of eggs should I use for the Yule Log?
I recommend using large, fresh eggs for the best results. They provide the structure and moisture needed for a light sponge. If you’re looking to make a vegan version, you can try egg replacers, but the texture might differ slightly.

How should I store my Red Velvet Yule Log?
Absolutely! Wrap your Yule Log tightly in plastic wrap and store it in the refrigerator for up to 3 days. This keeps it moist and fresh for all your holiday festivities. If you have leftovers or want to prepare it ahead of time, the unfilled sponge can be frozen for up to 1 month!

Can I freeze the Red Velvet Yule Log?
Yes, you can! Once your sponge has cooled completely, wrap it tightly in plastic wrap or foil, then place it in a freezer-safe container. To serve later, just thaw it in the refrigerator overnight before filling and decorating. This is a great way to stay ahead of your holiday baking!

What should I do if my sponge cracks while rolling?
Don’t worry, this can happen! If you notice cracks, gently patch them with the cream cheese filling or buttercream during decoration. Another tip is to roll the sponge while it’s still warm, as this helps prevent cracking. Just be gentle and steady when rolling; practice makes perfect!

Are there any dietary considerations for this recipe?
Yes, this Red Velvet Yule Log is vegetarian-friendly, making it accessible to many. If you’re considering allergies, take care with ingredients like eggs and cream cheese for those who may have dairy sensitivities. You might also swap in dairy-free cream cheese for the filling if needed.

What’s the best way to garnish my Yule Log for presentation?
For a festive touch, I often use fresh raspberries, dusted with powdered sugar, and a sprinkle of star anise. If you’re feeling creative, sugared cranberries or pomegranate seeds make beautiful alternatives! The more the merrier with decorations; let your imagination shine!