Dessert

Red Velvet Yule Log Recipe

Name: Red Velvet Yule Log Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 3 medium eggs (165 g); 3 medium egg yolks (45 g); 3/4 cup (150 g) sugar; 3 cups (150 g) type 00 flour; 1 vanilla bean, seeds scraped; 1 tbsp (10 g) unsweetened cocoa powder; Red food coloring (liposoluble liquid, gel, or powder), to taste; 3 cups (500 g) cream cheese; 2/3 cup (150 g) heavy cream; 2 tbsp (50 g) wildflower honey; 1 cup (400 g) cold butter; 2 tsp (10 g) Sambuca (or vanilla extract as substitute); 1 cup (100 g) powdered sugar + extra for sprinkling; Raspberries, to taste; Star anise, to taste

ByMarina Montclair November 16, 2025November 16, 2025

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Introduction

The Red Velvet Yule Log is a festive and elegant dessert perfect for holiday celebrations. This light red sponge cake rolled with a creamy filling is beautifully decorated to resemble a classic Yule log. It combines the rich flavors of red velvet with a luscious cream cheese filling, making it a show-stopper on any dessert table.

A rolled cake lies on a wooden board covered with parchment paper, showing three clear layers: a deep red, soft sponge cake layer spiraled with thick, smooth white cream. The outside is evenly covered in white whipped cream frosting with a slightly rough texture. On top, there are eight swirls of bright red cream in a neat row along the length of the cake, with a few red cream swirls accented around the base. Small white sprinkles are scattered gently on top and the surface around the cake. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium eggs (165 g)
3 medium egg yolks (45 g)
3/4 cup (150 g) sugar
3 cups (150 g) type 00 flour
1 vanilla bean, seeds scraped
1 tbsp (10 g) unsweetened cocoa powder
Red food coloring (liposoluble liquid, gel, or powder), to taste
3 cups (500 g) cream cheese
2/3 cup (150 g) heavy cream
2 tbsp (50 g) wildflower honey
1 cup (400 g) cold butter
2 tsp (10 g) Sambuca (or vanilla extract as substitute)
1 cup (100 g) powdered sugar + extra for sprinkling
Raspberries, to taste
Star anise, to taste

Instructions

Step 1: Preheat the oven to 374°F (190°C). Line a 12×16 inch baking pan with parchment paper and lightly butter it to prevent sticking.
Step 2: In a large bowl, whisk the eggs, egg yolks, sugar, and vanilla bean seeds until the mixture is pale and frothy. Add red food coloring gradually until you reach the desired red velvet shade.
Step 3: Sift the type 00 flour and unsweetened cocoa powder together. Gently fold the dry ingredients into the wet mixture, taking care to maintain the batter’s airiness.
Step 4: Spread the batter evenly in the prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Once baked, immediately transfer the sponge onto a fresh sheet of parchment paper. Cover with plastic wrap and allow it to cool completely.
Step 6: To make the filling, beat the cream cheese, heavy cream, and wildflower honey together until the mixture is smooth and fluffy.
Step 7: Trim the edges of the cooled sponge for a neat finish. Spread the cream cheese filling evenly over the surface. Using the parchment paper to assist, carefully roll the sponge into a tight log. Wrap it well and refrigerate for at least 2 hours to set.
Step 8: After chilling, cut the log ends diagonally to create “branches” and position them on the side for a realistic log effect.
Step 9: Beat the cold butter with powdered sugar until light and fluffy. Add the Sambuca or vanilla extract and whip until smooth for the frosting.
Step 10: Lightly frost the log with the buttercream, then use piping to create bark-like lines. Decorate with fresh raspberries, star anise, and a dusting of powdered sugar for a festive touch.

Tips & Variations

Use gel or powder-based red food coloring to achieve a vibrant color without adding excess liquid to the batter.
For a non-alcoholic version, substitute Sambuca with vanilla extract in the frosting.
Chilling the rolled sponge helps it hold its shape better when decorated.
Try adding a touch of cinnamon or nutmeg to the cocoa powder for a spiced twist.

Storage

Store the Red Velvet Yule Log in the refrigerator, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. Before serving, allow it to sit at room temperature for about 20 minutes for the best texture. If needed, you can refrigerate leftovers again; avoid freezing as it may affect the cream cheese filling’s texture.

How to Serve

A white marble-textured surface holds a white rectangular wooden board with a red velvet roll cake placed on it. The cake has three visible spiral layers: a deep red sponge cake forming the outer and inner layers, and a thick, creamy white filling layer sandwiched in between. The cake is coated in a smooth white cream frosting with small patches of gentle texture. The top is decorated with evenly spaced, bright red rosettes of cream along the length of the roll, and small red cream dollops are placed around the base. There are light chocolate shavings sprinkled on the surface of the frosting, adding subtle texture. In the background, a red bowl with bright red strawberries sits blurred out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Yule Log a day in advance?

Yes, it’s best made a day ahead to allow the flavors to meld and the roll to set properly in the refrigerator.

What kind of flour is type 00 and can I substitute it?

Type 00 flour is a finely ground Italian flour ideal for light cakes and pasta. You can substitute it with cake flour or all-purpose flour sifted well, though the texture might be slightly different.