Red Velvet Yule Log Cake Recipe

I made this stunning Red Velvet Yule Log Cake for a holiday gathering recently, and it was an absolute showstopper on the dessert table. After preparing this cake myself, I can tell you that rolling a warm, velvety cocoa sponge cake with a rich cream cheese filling creates the ultimate festive centerpiece.

The subtle tang of buttermilk and vinegar gives the cake that authentic red velvet flavor, while the ruby red color pops beautifully against the white powdered sugar dusting. I was so amazed by how effortlessly the sponge rolls without cracking when using the warm towel trick.

Ingredients

Here is everything you will need to bake this classic festive cake roll, along with helpful pro tips on why each component works so well.

• 1 cup minus 1 Tablespoon (118g) all-purpose flour – spooned and leveled to ensure a light, flexible sponge structure that rolls without breaking.
• 3 Tablespoons (15g) unsweetened natural cocoa powder – sifted to bring a classic, subtle chocolate flavor and deep rich tone to the red velvet base.
• 1 teaspoon baking powder – provides just the right amount of lift so the cake bakes up soft and pillowy without rising too thick to roll.
• 1/2 teaspoon salt – balances the sweet sugars and enhances the chocolate and vanilla notes throughout the batter.
• 4 large eggs – room temperature; beating these for a full 5 minutes builds the essential airy structure for a flexible sponge cake.
• 1/2 cup (100g) granulated sugar – sweetens the cake and helps build volume when whipped into the egg base.
• 1/4 cup (50g) packed light brown sugar – adds a touch of rich moisture and caramel depth to keep the delicate sponge tender.
• 2 Tablespoons (30ml) canola or vegetable oil – keeps the cake crumb moist and pliable so it rolls smoothly without drying out.
• 2 Tablespoons (30ml) buttermilk – brings that signature red velvet tang and activates the leavening for a soft texture.
• 1 teaspoon white vinegar – a classic red velvet staple that brightens the red color tone in the baked sponge.
• 1 Tablespoon liquid red food coloring – provides that striking, vibrant ruby red hue across the entire log.
• 2 teaspoons pure vanilla extract – infuses the sponge with a warm, comforting aroma.
• 1 cup (120g) confectioners’ sugar – spread over the kitchen towel to prevent the warm cake from sticking during the rolling process.
• 6 ounces (170g) full-fat brick cream cheese – softened to room temperature to form a silky, rich foundation for the filling.
• 1/4 cup (56g) unsalted butter – softened to room temperature to beat smoothly with the cream cheese into a stable frosting.
• 1 and 3/4 cups (210g) confectioners’ sugar – sweetens and thickens the cream cheese frosting into a smooth, spreadable layer.
• 1 teaspoon pure vanilla extract – adds warmth and balance to the rich, tangy cream cheese filling.

Note: Serves 10 as an elegant, sliced holiday dessert centerpiece.

Variations

If you want to customize this recipe for different dietary needs or festive visual styles, give these simple ingredient swaps a try.

• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free measure-for-measure baking flour blend containing xanthan gum.
• Chocolate Bark Coating: Double the cream cheese frosting or make a rich chocolate ganache to spread over the exterior, scoring it with a fork to resemble real tree bark.
• Festive Berry Garnish: Adorn the top of the log with fresh cranberries, rosemary sprigs, and sugared mint leaves for a winter wonderland presentation.

Cooking Time

Planning your holiday baking schedule is completely simple with this clear time breakdown.

• Prep Time: 30 minutes
• Cooking Time: 17 minutes
• Total Time: 2 hours 47 minutes (includes 2 hours of cooling and chilling time)

Equipment You Need

Having these basic kitchen tools ready before you start baking will make mixing, rolling, and frosting your Yule log smooth and stress-free.

• 10×15-inch jelly roll pan & parchment paper – provides the ideal shallow shape for baking a thin, level sponge cake.
• Thin cotton kitchen towel – essential for rolling the cake while warm to set its shape memory without sticking.
• Electric hand mixer or stand mixer – whips the eggs into a fluffy volume and beats the cream cheese frosting until smooth.
• Sifter or fine-mesh sieve – ensures the flour and cocoa powder are completely lump-free before folding into the batter.

How to Make Red Velvet Yule Log Cake?

Creating a crack-free cake roll relies on whipping your eggs thoroughly and rolling the hot cake immediately upon exiting the oven. By setting the cake’s memory in a powdered towel while warm, you guarantee a soft, flexible sponge that unrolls and re-rolls effortlessly around the cream cheese filling.

Preparing the Pan and Sifting Dry Ingredients

Preheat your oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray, line it with parchment paper, and spray the parchment paper as well to ensure an ultra-nonstick surface. Sift the flour, cocoa powder, baking powder, and salt together into a bowl and set aside.

Whipping Eggs and Mixing Batter

Using a stand mixer or hand mixer with a whisk attachment, beat the 4 room-temperature eggs on high speed for 5 minutes until pale and very fluffy. Reduce to medium speed and mix in the granulated sugar, light brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla extract until combined. Turn off the mixer, add the sifted dry ingredients, and beat on low speed just until a smooth, ruby red batter forms.

Baking and Hot Towel Rolling

Spread the batter evenly into the prepared pan, tap gently on the counter to level, and bake for 17 minutes until the center springs back when lightly touched. Meanwhile, lay a thin kitchen towel flat on the counter and sprinkle with 1 cup of confectioners’ sugar. As soon as the cake comes out of the oven, immediately invert it onto the towel, peel off the parchment paper, and gently roll the warm cake up with the towel starting from the narrow end. Place the rolled cake in the refrigerator to cool completely for about 2 hours.

Preparing Frosting and Assembling

Beat the softened cream cheese for 1 minute until smooth, then beat in the butter, confectioners’ sugar, and vanilla extract until creamy. Remove the cooled cake roll from the fridge, allow it to rest for a few minutes, then gently unroll it flat. Spread the cream cheese frosting evenly over the top (leaving a 1/2-inch border), carefully roll the cake back up tightly without the towel, cover with plastic wrap, and refrigerate for at least 20 minutes before dusting with powdered sugar, slicing, and serving.

Additional Tips for Making this Recipe Better

Here are a few personal observations and tricks I learned while making this cake roll that will help you achieve absolute perfection in your own kitchen.

• I always make sure to dust the kitchen towel generously with powdered sugar right before the cake finishes baking so the warm sponge never sticks to the fabric fibers.
• In my experience, rolling the cake while it is steaming hot straight from the oven is the single most important secret to preventing cracks.
• I love trimming off the thin outer ends of the cake roll with a warm, sharp knife after frosting to reveal neat, clean spiral swirls on both sides.
• Whenever I make this, I make sure the cream cheese and butter are fully softened at room temperature so the frosting spreads like silk over the delicate cake without tearing it.

How to Serve Red Velvet Yule Log Cake?

Present this gorgeous red velvet log on a long rectangular platter to highlight its elegant spiral design and festive red color. Dust the top generously with extra confectioners’ sugar right before bringing it to the table to give it a fresh, snowy appearance. Slice into clean 1-inch rounds using a sharp, serrated knife wiped clean between cuts, and serve alongside fresh berries or a hot cup of coffee.

Nutritional Information

Here is a quick overview of the estimated key nutritional metrics per serving (1 slice) for this cake roll.

• Calories: 310 kcal
• Protein: 4 g
• Carbohydrates: 48 g
• Fat: 12 g

Make Ahead and Storage

Managing your holiday baking schedule or storing leftover cake slices is simple when following these easy guidelines.

Room Temperature Storage

Keep the assembled, frosted Yule log at room temperature only during serving time for up to 1 to 2 hours. Leaving cream cheese desserts out in a warm room for longer will cause the filling to soften excessively.

Refrigerator Guidelines

Store the fully assembled cake roll loosely wrapped in plastic wrap or inside a cake keeper in the refrigerator for up to 4 days. The cream cheese filling stays set while the sponge maintains its wonderfully moist crumb.

Freezing Process

Wrap the un-frosted, cooled cake roll (rolled without towel) tightly in double layers of plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and proceed with frosting and assembling as directed.

Reheating Instructions

No reheating needed! Always serve your Red Velvet Yule Log Cake well-chilled or slightly rested straight from the refrigerator so the cream cheese swirl stays firm and clean when sliced.

Why You’ll Love This Recipe?

You are going to fall in love with how effortlessly this showstopping recipe creates a festive, bakery-quality cake roll right at home.

• Reliable Crack-Free Technique: Rolling the sponge while steaming hot sets the cake memory, guaranteeing clean, beautiful spirals every time.
• Classic Red Velvet Flavor: The subtle blend of cocoa, buttermilk, and vinegar delivers an authentic, mouthwatering red velvet taste.
• Gorgeous Holiday Presentation: The vibrant contrast between ruby red sponge cake, white cream cheese filling, and snowy powdered sugar makes it an instant centerpiece.
• Great Make-Ahead Ease: You can bake and cool the cake roll a day in advance, making holiday dinner hosting smooth and stress-free.