Description

This Red Velvet Yule Log is a festive and elegant dessert featuring a tender red velvet sponge cake rolled with a creamy honey-sweetened cream cheese filling. Decorated with a delicate buttercream frosting and garnished with fresh raspberries and star anise, this traditional Christmas treat brings a beautiful and flavorful centerpiece to holiday tables.

Ingredients

Scale

For the Sponge:

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

For the Filling:

3 cups (500 g) cream cheese
2/3 cup (150 g) heavy cream
2 tbsp (50 g) wildflower honey

For the Decoration:

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

Prepare the baking pan: Preheat your oven to 374°F (190°C). Line a 12×16 inch baking pan with parchment paper and lightly butter it to prevent sticking.
Make the sponge batter: In a mixing bowl, whisk together the eggs, egg yolks, sugar, and scraped vanilla bean seeds until the mixture becomes pale and frothy. Add red food coloring gradually until you achieve the classic vibrant red velvet color.
Incorporate dry ingredients: Sift the type 00 flour and unsweetened cocoa powder into the egg mixture, then gently fold in to retain the airiness of the batter without deflating it.
Bake the sponge: Spread the batter evenly in the prepared pan. Bake in the preheated oven for about 20 minutes, until the cake springs back when lightly touched.
Cool the sponge: Right after baking, transfer the sponge onto a fresh piece of parchment paper. Cover it with plastic wrap and let it cool completely at room temperature.
Prepare the filling: In a clean bowl, beat together cream cheese, heavy cream, and wildflower honey until the mixture is smooth, fluffy, and slightly thickened.
Assemble the log: Trim the edges of the cooled sponge for neatness. Spread the cream cheese filling evenly over the sponge. Using the parchment paper as a guide, carefully roll the sponge into a log. Wrap tightly and refrigerate for at least 2 hours to set.
Shape the Yule log branches: Cut the ends of the rolled sponge diagonally and position them on the side of the main log to mimic branches, enhancing the log effect.
Make the buttercream frosting: Beat the cold butter together with powdered sugar until fluffy. Add Sambuca or vanilla extract and continue whipping until the frosting is smooth and spreadable.
Decorate the log: Lightly frost the Yule log with the prepared buttercream. Pipe decorative bark-like lines onto the surface to mimic wood texture. Finish by decorating with fresh raspberries, star anise, and a dusting of powdered sugar for a festive touch.

Notes

Ensure the sponge is completely cooled before spreading the filling to prevent melting.
Use type 00 flour for a delicate crumb in the sponge cake, or substitute with all-purpose flour if unavailable.
Adjust the amount of red food coloring according to preference and the type used (gel, liquid, or powder).
Chilling the rolled sponge log helps it hold its shape during frosting and decorating.
If you prefer, substitute Sambuca with vanilla extract for the frosting to suit taste or availability.
Handle the sponge gently during rolling to avoid cracks.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Yule Log, Christmas dessert, holiday cake roll, cream cheese filling, festive cake