Go Back
–+ servings
Red Velvet Yule Log

Decadent Red Velvet Yule Log with Creamy Filling Delight

This stunning Red Velvet Yule Log dazzles with its vibrant color and moist texture, complete with a creamy filling, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 3 medium Eggs Provide structure and moisture; substitute with egg whites for lighter texture.
  • 3 medium Egg Yolks Contribute richness and color; no substitute recommended.
  • ¾ cup Sugar Sweetens and helps with structure.
  • 3 cups Type 00 Flour Creates a light sponge; substitute with all-purpose flour.
  • 1 Vanilla Bean Adds depth of flavor; substitute with 1 tsp pure vanilla extract.
  • 1 tbsp Unsweetened Cocoa Powder Enhances chocolate flavor; no substitute recommended.
  • Food Coloring Provides the signature red color; omit for non-colored variant.
For the Cream Cheese Filling
  • 3 cups Cream Cheese Forms the creamy filling; mascarpone cheese can be used.
  • ⅔ cup Heavy Cream Adds richness; no substitute recommended.
  • 2 tbsp Wildflower Honey Sweetens with unique flavor; substitute with maple syrup or agave.
For the Decorative Frosting
  • 1 cup Butter Used for decoration frosting.
  • 2 tsp Sambuca Adds flavor to frosting; substitute with vanilla extract if avoiding alcohol.
For Decoration
  • 1 cup Raspberries For decoration, adding color.
  • 1 Star Anise For decoration.
  • 1 cup Powdered Sugar For decoration.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • baking pan
  • Parchment paper
  • Plastic wrap
  • mixer
  • Serrated knife

Method
 

Cake Preparation
  1. Whisk together the whole eggs, egg yolks, sugar, and vanilla bean seeds until pale and frothy, about 5 minutes. Gradually mix in food coloring.
Dry Ingredients
  1. Sift the flour and cocoa powder into the egg mixture. Fold gently until smooth.
Baking
  1. Prepare a baking pan by greasing it and lining it with parchment paper. Spread the batter evenly. Bake at 374°F (190°C) for about 20 minutes.
Cooling
  1. Remove from the oven and roll immediately in parchment while warm. Let cool completely.
Filling Preparation
  1. Beat together cream cheese, wildflower honey, and heavy cream until smooth. Spread over the cooled sponge.
Assembling the Log
  1. Carefully unroll sponge, spread filling, and roll tightly using the parchment. Wrap in plastic wrap and refrigerate for at least 2 hours.
Decoration
  1. Beat cold butter with powdered sugar and Sambuca until fluffy. Frost the rolled cake and create decorative ridges.
Finishing Touches
  1. Trim both ends, decorate with raspberries, powdered sugar, and star anise for presentation.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 120mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for better emulsification. Experiment with flavors and decorations for unique variations.

Tried this recipe?

Let us know how it was!