My first attempt at a Yule log was for our family’s Christmas Eve dinner in 2010. While the cake cracked and the frosting was less than perfect, that rustic log became the centerpiece of our holiday tradition. Over a decade later, I’ve perfected this red velvet version that combines classic holiday elegance with the beloved flavor of red velvet cake. It’s a showstopping dessert that brings both nostalgia and sophistication to your festive table.

Prep Time: 45 minutes | Cook Time: 12 minutes | Chill Time: 1 hour
Serves: 10-12 slices
Calories: 385 per slice

Why You’ll Love This Recipe

This Red Velvet Yule Log transforms the traditional chocolate bûche de Noël into a stunning crimson masterpiece. The light, tender cake rolls around a cream cheese filling that perfectly balances the subtle cocoa notes. Decorated with realistic bark-like texture and sugared cranberries, this dessert creates an enchanting centerpiece that tastes as magical as it looks.

Ingredients & Equipment

For the Cake:

• 4 large eggs, separated
• ¾ cup granulated sugar, divided
• 2 tablespoons vegetable oil
• 1 tablespoon buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon red gel food coloring
• ¾ cup cake flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

For the Cream Cheese Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the Chocolate Bark Frosting:

• 12 oz dark chocolate, chopped
• 1½ cups unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment:

• 15×10-inch jelly roll pan
• Parchment paper
• Hand or stand mixer
• Clean kitchen towel
• Offset spatula
• Fork (for bark texture)

Step-by-Step Instructions

1. Prepare the Pan:

• Preheat oven to 350°F
• Line jelly roll pan with parchment, leaving overhang
• Grease parchment lightly

1. Make the Cake Batter:

• Beat egg yolks and ½ cup sugar until pale and thick
• Mix in oil, buttermilk, vanilla, and food coloring
• Sift dry ingredients together
• Fold into yolk mixture

1. Finish Batter:

• Beat egg whites until foamy
• Gradually add remaining sugar
• Beat to stiff peaks
• Fold ⅓ of whites into batter
• Gently fold in remaining whites

1. Bake:

• Spread batter evenly in pan
• Bake 10-12 minutes until springy
• Don’t overbake!

1. Roll the Cake:

• Dust clean towel with powdered sugar
• Invert cake onto towel
• Remove parchment
• Roll up with towel while hot
• Cool completely

1. Make Filling:

• Beat cream cheese until smooth
• Add sugar and vanilla
• Whip cream separately
• Fold together

1. Fill and Roll:

• Unroll cooled cake
• Spread filling evenly
• Re-roll without towel
• Chill 30 minutes

1. Frost and Decorate:

• Make chocolate frosting
• Cover roll completely
• Create bark texture with fork
• Add decorative touches
• Chill until serving

Tips & Variations

Expert Tips:

• Room temperature ingredients are crucial for smooth batter
• Don’t overbake – cake should be springy but not dry
• Roll while hot to prevent cracking
• Chill between layers of frosting for cleaner finish

Common Substitutions:

• Buttermilk substitute: milk + 1 teaspoon vinegar
• Regular flour + cornstarch can replace cake flour
• White chocolate frosting variation possible
• Greek yogurt can replace part of cream cheese

Troubleshooting Guide:

• Cracked cake: Roll while hot, use gentle pressure
• Filling too soft: Chill longer before rolling
• Frosting too thick: Add cream 1 tablespoon at a time
• Uneven color: Use gel coloring, mix thoroughly

Storage

Store Yule log in refrigerator, covered loosely with foil, up to 3 days. Can be made ahead and frozen unfrosted for up to 1 month – wrap well in plastic and foil. Thaw overnight in refrigerator before frosting.

FAQs

Can I make this ahead?
Yes! Cake can be made 1 day ahead, filled, and stored rolled in refrigerator. Frost day of serving.

Why did my cake crack?
Most common causes: overbaking, rolling too cool, or rolling too tightly.

Can I use liquid food coloring?
Gel coloring is preferred as it won’t thin the batter. If using liquid, reduce other liquid ingredients slightly.

How do I get the bark texture?
Use a fork to create long strokes in frosting, then shorter crosswise strokes for realistic bark appearance.

Can I freeze leftovers?
Yes, freeze slices up to 1 month. Thaw in refrigerator overnight.

This Red Velvet Yule Log combines the charm of a traditional bûche de Noël with the beloved flavors of red velvet cake. Perfect for holiday gatherings, this festive dessert creates memories while becoming the centerpiece of your celebration.