Description

This Red Velvet Yule Log is a festive and elegant dessert perfect for holiday celebrations. Featuring a tender red velvet sponge cake rolled with a luscious cream cheese filling, it is beautifully decorated with a buttercream frosting and festive touches like raspberries and star anise. The recipe balances the rich flavors of cocoa, cream cheese, and honey, while the red food coloring gives it its signature vibrant look.

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

Preheat and prepare 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.
Mix eggs and sugar: In a bowl, whisk the 3 eggs, 3 egg yolks, sugar, and the scraped seeds from one vanilla bean until the mixture becomes pale and frothy, ensuring it is well-aerated which will contribute to a light sponge.
Add color and dry ingredients: Add red food coloring to the egg mixture to achieve your desired red velvet hue. Sift the type 00 flour and unsweetened cocoa powder into the bowl, then gently fold them in to maintain the batter’s airiness without overmixing.
Bake the sponge: Spread the batter evenly into the prepared baking pan. Bake for about 20 minutes, or until the sponge is set and springs back lightly when touched.
Cool the sponge: Immediately after baking, transfer the sponge cake onto a fresh sheet of parchment paper. Cover it with plastic wrap and allow it to cool completely to prevent cracking when rolling.
Prepare the filling: Beat together the cream cheese, heavy cream, and wildflower honey until smooth, creamy, and fluffy, ensuring a luscious texture for rolling.
Trim and roll the cake: Trim the edges of the cooled sponge to create even sides. Spread the cream cheese filling evenly over the entire surface. Using the parchment paper as a guide, carefully roll the sponge into a log shape. Wrap it tightly in parchment paper and refrigerate for at least 2 hours to set the shape.
Create log shape and trim ends: After chilling, cut the ends of the log diagonally to resemble branches, positioning them to enhance the Yule log appearance.
Make the buttercream frosting: Beat the cold butter with powdered sugar until fluffy. Add Sambuca or vanilla extract and continue whipping until the frosting is smooth and airy.
Decorate the log: Lightly frost the Yule log with the buttercream. Use piping techniques to create bark-like lines and texture. Decorate with fresh raspberries, star anise, and a sprinkle of powdered sugar for a festive, elegant finish.

Notes

Use type 00 flour for the finest texture, but all-purpose flour can be substituted if necessary.
Red food coloring can be adjusted according to your preference for a brighter or deeper red color.
Chilling the rolled sponge is essential to keep the log shape firm and avoid cracking.
Sambuca adds a subtle anise flavor; if unavailable, vanilla extract works well as a substitute.
Handle the sponge gently to retain its airy texture and avoid breaking the roll.
Ensure the butter is cold when making the frosting for the best fluffy texture.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Keywords: Red velvet cake, Yule log, Christmas dessert, cream cheese filling, holiday cake, red velvet roll, festive dessert