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Short, Catchy Intro:

So you want to make something festive, impressive, and slightly dramatic but not too fussy? Sweet. A Red Velvet Yule Log gives you all the holiday flair with almost zero chance of kitchen meltdown. It looks like you spent a whole day being Martha but really you were just scrolling playlists and humming carols. Let us roll.

Why This Recipe is Awesome

Why is this recipe a winner? First, the roll is soft and plush, like a tiny red velvet cloud hugging a tangy cream cheese center. Second, the chocolate ganache makes it classy without requiring a culinary PhD. Third, it is oddly fun to roll things tightly and feel very accomplished.

Also, it is pretty forgiving. You can totally recover from a slightly cracked cake by hiding the crime with ganache and decorations. Want a similar vibe but different texture? Try these red velvet crinkle cookies for a cookie obsession that pairs well with milk and smug smiles. IMO this log is the holiday flex you need.

Ingredients You’ll Need

3 medium eggs (165 g)
3 medium egg yolks (45 g)
3/4 cup (150 g) sugar — because we are not monsters
3 cups (150 g) type 00 flour — yes, the numbers look weird, just trust the recipe
1 vanilla bean, seeds scraped — fancy touch, totally optional but cool
1 tbsp (10 g) unsweetened cocoa powder — for that hint of chocolate
Red food coloring (liposoluble liquid, gel, or powder), to taste — go as red as your holiday spirit
3 cups (500 g) cream cheese — full fat for max joy
2/3 cup (150 g) heavy cream — for silky filling and ganache
2 tbsp (50 g) wildflower honey — sweet and floral, not just filler
1 cup (400 g) cold butter — use the good stuff
2 tsp (10 g) vanilla extract — classic flavor booster

Step-by-Step Instructions

Prepare Cake Roll
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, allow an overhang, and spray lightly. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. In a large bowl, cream softened unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes. Add 2 large eggs one at a time, then 1 teaspoon vanilla extract. In a separate small bowl, combine buttermilk, red food coloring, and white vinegar. Add that colorful mix to the butter and egg mix, stirring until just combined. Gradually add the dry ingredients, mixing until just combined. Do not overmix.
Bake and Roll Cake
Pour the red batter evenly into the prepared pan. Bake for 12 to 15 minutes or until the cake springs back lightly when touched in the center. Right when it comes out of the oven, sprinkle a clean kitchen towel or another sheet of parchment with powdered sugar. Invert the hot cake onto the sugar-dusted towel. Carefully peel off the lining parchment. While warm, starting from a short end, gently but firmly roll the cake up with the towel or parchment inside. Place the rolled cake seam-side down on a rack and cool to room temperature.
Craft Cream Cheese Filling
In a large bowl, beat softened full-fat cream cheese and softened unsalted butter on medium speed until super smooth, 2 to 3 minutes. Gradually add sifted powdered sugar a cup at a time, mixing on low until incorporated, then on medium until thick and creamy. Mix in 1 teaspoon vanilla extract and the wildflower honey. If the texture needs help, add 1 to 2 tablespoons heavy cream. Beat an extra minute until light and fluffy. Chill until assembly.
Prepare Chocolate Ganache Frosting
Heat 1/2 cup heavy cream in a small saucepan over medium until it just begins to simmer. Put 1 cup dark chocolate chips or finely chopped dark chocolate in a heatproof bowl. Pour hot cream over the chocolate and let it sit undisturbed for 5 minutes. Whisk until smooth, glossy, and emulsified. If you like, whisk in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract. Cool the ganache at room temperature, stirring occasionally, until it reaches a spreadable frosting consistency, about 1 to 2 hours.
Assemble the Yule Log
Once the rolled cake is completely cool, unroll it gently. Spread the chilled cream cheese filling evenly, leaving about a 1/2-inch border along the edges. Re-roll the cake carefully and tightly from the same short end. Use the parchment or towel to guide a neat roll. Put the log seam-side down on a serving board. Chill in the fridge at least 30 minutes to set the filling and firm up the cake.
Frost and Decorate
Trim a small slice from each end with a sharp serrated knife to tidy the edges and reveal that swirl. Spoon the cooled, spreadable ganache over the log and spread evenly with an offset spatula or back of a spoon. For a classic bark effect, drag lines through the ganache using a fork or small offset spatula. Refrigerate at least another hour until the ganache sets.
Garnish and Serve
Just before serving, dust lightly with powdered sugar to mimic fresh snow. Arrange fresh cranberries and little sprigs of rosemary to make it look like you have seasonal talent. Add meringue mushrooms if you want to go hard on the visuals. Slice with a sharp serrated knife and beam with pride.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie move. Preheat first or your bake will sulk.
Overmixing the batter. That makes the cake tough and sad. Mix until combined and stop.
Rolling the cake while cold. Do the warm roll trick or it will crack like bad wallpaper.
Using low-fat cream cheese. Texture and taste suffer. Go full fat, you deserve it.
Skipping the chill time. The log needs to set. Patience is a kitchen virtue.

Alternatives & Substitutions

No vanilla bean? Use 2 teaspoons vanilla extract and call it a day. The bean is cute but not mandatory.
No dark chocolate for ganache? Use milk chocolate for a sweeter glaze or bittersweet for more drama. Both work.
No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar and wait 5 minutes. Problem solved.
Want a vegan angle? Swap dairy for plant-based cream cheese and butter alternatives, but note texture shifts. This is not my usual move, but hey, options.
Prefer less red? Use a teaspoon of food coloring for a subtle hue. You can go full Rudolph red if you want to be extra.

FAQ (Frequently Asked Questions)

Can I make the cake ahead of time?
Yes. You can bake and roll the cake a day ahead and keep it wrapped in the fridge. Fill and frost the next day. Saves time and stress.
Can I freeze the Yule log?
Sure. Wrap tightly in plastic and foil and freeze up to a month. Thaw overnight in the fridge before decorating.
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Butter gives flavor and structure you want here.
What if my cake cracks when I roll it?
No panic. Patch with extra filling and conceal with ganache. Cracks hide under chocolate and no one needs to know.
How long will leftovers stay good?
Keep refrigerated and eat within 3 to 4 days. It gets soggy after that and you deserve better.
Can I skip the ganache and use frosting instead?
Yep. Cream cheese frosting works fine if you prefer it. Ganache gives that elegant sheen though.
Is the filling too sweet?
If it tastes too sweet, add a pinch of salt or reduce powdered sugar by a bit. Taste as you go.

Final Thoughts

Alright chef friend, you have the plan, the sass, and the permission to make something showstopping. This Red Velvet Yule Log is festive, delicious, and secretly simple once you get the hang of rolling. Take your time with the roll, chill that baby, and do not skip the ganache if you want that classic vibe. Now go impress someone or at least impress your mirror. You earned this.

Conclusion

Want a couple more guides to compare techniques or watch someone else do it while you sip cocoa? Check out this helpful guide on how to make a Red Velvet Cake Roll from Sally’s Baking Addiction and this Red Velvet Cake Roll plus video walkthrough from Dessert Now Dinner Later. Both are great for extra tips and visuals if you like following along.

Sally’s Red Velvet Cake Roll guide: How to Make a Red Velvet Cake Roll – Sally’s Baking
Dessert Now Dinner Later red velvet video: Red Velvet Cake Roll + Video | Dessert Now Dinner Later