A red velvet yule log is a stunning and festive dessert that combines the charm of a traditional holiday log with the rich flavor and striking color of red velvet. With its fluffy sponge, creamy filling, and beautiful decoration, this cake makes the perfect centerpiece for any Christmas table.

Why You’ll Love This Recipe

I love making this recipe during the holidays because it feels so special and celebratory. The bright red sponge paired with a creamy, slightly tangy filling looks spectacular when sliced. I also enjoy how versatile it is—I can decorate it as simply or extravagantly as I want, and it never fails to impress my guests. The flavors are familiar yet unique, making it an elegant twist on the classic holiday log.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ingredients for the base
Eggs 3 (165 g) medium
Egg yolks 3 (45 g) medium
Sugar ¾ cup (150 g)
Type 00 flour 3 cups (150 g)
Vanilla bean 1
Unsweetened cocoa powder 1 tbsp (10 g)
Food coloring to taste (liposoluble liquid, gel, or powder, red color)

For the filling
Cream cheese 3 cups (500 g)
Heavy cream ⅔ cup (150 g)
Wildflower honey 2 tbsp (50 g)

For decoration
Butter 1 cup (400 g), cold
Sambuca 2 tsp (10 g)
Raspberries to taste
Star anise to taste
Powdered sugar 1 cup (100 g) + extra for sprinkling

Directions

1. I start by whisking the whole eggs, yolks, sugar, and vanilla seeds until pale and frothy. Then I add red coloring for that classic red velvet look.

2. I sift in the flour and cocoa powder, gently folding to keep the batter airy.

3. I spread the mixture evenly on a buttered 12×16 inch pan lined with parchment and bake at 374°F (190°C) for about 20 minutes.

4. Once out of the oven, I immediately transfer it to parchment paper, cover with plastic wrap, and let it cool completely.

5. For the filling, I beat cream cheese, honey, and heavy cream into a smooth cream.

6. I trim the sponge edges, spread the cream evenly, and roll it up carefully with the help of the parchment paper. I wrap it and refrigerate for at least 2 hours.

7. After cooling, I cut the ends diagonally to form branches and arrange them around the main log.

8. I beat cold butter with powdered sugar until fluffy, then add Sambuca and whip until smooth.

9. I cover the log with a thin layer of this cream, then pipe stripes for a bark-like texture.

10. Finally, I garnish with raspberries, powdered sugar, and star anise.

Servings and timing

This recipe makes about 8 servings.
Prep time: 2 hours
Cook time: 20 minutes
Cooling/resting time: 3 hours
Total time: about 5 hours and 20 minutes

Variations

I sometimes like to flavor the filling with a touch of orange or lemon zest for a citrusy note. A pinch of cinnamon or vanilla can also make the cream extra fragrant. If I don’t want to use Sambuca in the frosting, I replace it with vanilla extract or leave it out altogether. For decoration, I sometimes swap raspberries for sugared cranberries or pomegranate seeds for an even more festive look.

Storage/Reheating

I keep the red velvet yule log in the refrigerator, well covered, for up to 3 days. If I want to prepare in advance, I bake the sponge and freeze it once cooled, then thaw it in the refrigerator overnight before assembling. This makes holiday planning so much easier.

FAQs

How do I keep the sponge from cracking when rolling?

I always roll the sponge while it’s still slightly warm and pliable, using parchment paper to guide the shape. Cooling it rolled up prevents cracks later.

Can I make this recipe without food coloring?

Yes, I can skip the food coloring. The flavor will remain delicious, but the cake won’t have the striking red velvet look.

What can I use instead of Sambuca in the frosting?

I often replace it with vanilla extract, almond extract, or simply leave it out. The frosting will still be smooth and sweet.

Can I freeze the assembled yule log?

I prefer not to freeze the finished log, since the filling and frosting can lose texture. Freezing just the sponge works best.

How do I slice the yule log neatly?

I use a sharp serrated knife, wiping it clean after each cut, to get beautiful slices without smudging the cream.

Conclusion

This red velvet yule log is one of my favorite holiday desserts to make. It’s festive, flavorful, and a real showstopper on the Christmas table. I love how it balances the light sponge with a creamy filling and decorative finish. Whether I’m serving it at a family gathering or a holiday dinner, it always feels like the centerpiece of the celebration.