Hi, I’m Lina. As a busy mom, I rely on recipes that feel comforting without needing hours in the kitchen. This dish is one of my easy weeknight favorites, simple, warm, and full of flavor. If you love homey food that brings everyone to the table, this recipe will be perfect for you.
The Red Velvet Yule Log has become a Christmas favorite in our home. It looks elegant enough for a holiday centerpiece, yet it’s surprisingly easy to make. The rich red velvet sponge, rolled with a silky cream cheese filling, brings just the right touch of sweetness and nostalgia to your table.
Why You’ll Love This Recipe
There’s something extra special about a red velvet yule log, the cocoa flavor, the swirl of creamy frosting, and that festive red color that makes everyone smile. You don’t need fancy equipment or hours in the kitchen, and it can be made ahead for stress-free entertaining.
This recipe is:
- Festive, simple, and absolutely gorgeous
- Make-ahead friendly, keeping perfectly for up to three days
- Kid-friendly for decorating (and licking the bowl!)
- Perfect for your Easy Christmas Desserts board
If you’re planning your dessert spread, you might also love these SoolFood favorites:
Banana Chocolate Chip Cookies for a soft, gooey bite
The Best Chocolate Chip Cookies in Small Batches for small gatherings
Halloween Brownies Recipe : a fun chocolatey twist that works year-round
Red Velvet Yule Log Recipe
Prep Time: 25 minutes
Cook Time: 12 minutes
Cooling & Assembly: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10–12 slices
Ingredients
For the cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon red food coloring
For the filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For garnish:
- Powdered sugar
- Sugared cranberries or mint leaves (optional)
Instructions
- Prepare the pan.
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. - Mix dry ingredients.
Whisk together flour, cocoa, baking powder, and salt. - Beat eggs and sugar.
In a large bowl, beat eggs and sugar until thick and pale. Add oil, vanilla, vinegar, and red food coloring. Mix well. - Combine and bake.
Gently fold dry ingredients into the wet mixture until smooth. Spread evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched. - Roll while warm.
Turn the cake out onto a clean towel dusted with powdered sugar. Peel off the parchment paper and roll it up tightly with the towel. Let cool completely. - Make the filling.
Beat cream cheese, powdered sugar, and vanilla until fluffy. Whip the heavy cream separately and fold it into the cream cheese mixture. - Assemble.
Unroll the cooled cake, spread the filling evenly, and re-roll. Wrap in plastic wrap and chill for at least 1 hour. - Decorate and serve.
Dust with powdered sugar or top with sugared cranberries for a snowy finish. Slice and serve chilled.
Pro Tips for Success
- Roll the cake while it’s still warm to prevent cracks.
- Chill before slicing to achieve clean, perfect spirals.
- Add a thin layer of white chocolate ganache for a glossy, festive finish.
This dessert pairs beautifully with hot cocoa or a strong cup of coffee. It also makes a stunning companion to Homemade Sandwich Bread if you’re planning a holiday brunch spread.