The Best Red Velvet Yule Log A Festive delight awaits with this breathtaking recipe, a perfect centerpiece for your holiday celebrations that offers a vibrant twist on tradition. This guide will walk you through creating a show-stopping Red Velvet Yule Log that’s incredibly easy to make, guaranteed to impress your guests with its striking color and delicious flavor.
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Key Ingredients for The Best Red Velvet Yule Log A Festive:
- For the Red Velvet Cake:
- 1 1/2 cups (187g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup (113g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 2 tablespoons red food coloring (gel or liquid, adjust for desired intensity)
- 1 teaspoon white vinegar
- For the Cream Cheese Frosting:
- 8 ounces (227g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Optional: A splash of milk or heavy cream for a smoother consistency
- For Decoration (Optional):
- Fresh cranberries
- Fresh rosemary sprigs
- Powdered sugar for dusting
How to Make The Best Red Velvet Yule Log A Festive:
Get ready to impress with The Best Red Velvet Yule Log A Festive, a dessert that’s as beautiful as it is delicious. This recipe is surprisingly straightforward, promising a moist and flavorful red velvet cake rolled with a luxuriously creamy cream cheese frosting. The vibrant color and festive presentation make it a guaranteed hit. Preparation time is approximately 30 minutes for the cake, 20 minutes for the frosting, and 30 minutes for assembly and decorating, totaling around 1 hour 20 minutes, plus chilling time.
Step-by-Step Instructions:
- Prepare the Baking Sheet and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a slight overhang on the sides for easy removal. Grease and flour the parchment paper as well.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking soda, salt, and unsweetened cocoa powder. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Prepare Red Velvet Mixture: In a small bowl or liquid measuring cup, combine the buttermilk, red food coloring, and white vinegar. Stir until well combined. The vinegar will react with the buttermilk and food coloring to create the characteristic red velvet hue.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the red velvet buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined after each addition. Do not overmix.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread it with an offset spatula to reach all corners. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be set and slightly springy to the touch.
- Cool and Roll the Cake: While the cake is baking, lay a clean kitchen towel on a clean surface and dust it generously with powdered sugar. As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper. Starting from one of the short ends, carefully roll the warm cake up with the towel inside. Let it cool completely in this rolled shape. This step is crucial for preventing cracks when you unroll it later.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and well combined. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Beat on medium-high speed until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add a teaspoon of milk or heavy cream at a time until desired consistency is reached.
- Assemble the Yule Log: Once the cake has cooled completely, carefully unroll it. Spread a thick, even layer of the cream cheese frosting over the entire surface of the cake, leaving a small border along the edges.
- Roll the Log: Starting from the same short end you began rolling from before, tightly re-roll the cake without the towel. Gently transfer the rolled Yule log to a serving platter.
- Decorate the Yule Log: Generously frost the outside of the Yule log with the remaining cream cheese frosting, creating a rustic bark-like texture by swirling with an offset spatula or the back of a spoon. For a festive touch, decorate with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar to resemble snow.
- Chill the Yule Log: For best results and to allow the flavors to meld, refrigerate the Yule log for at least 30 minutes to an hour before slicing and serving.
Why You’ll Love This The Best Red Velvet Yule Log A Festive:
You’ll absolutely adore The Best Red Velvet Yule Log A Festive for its show-stopping visual appeal and a flavor profile that’s both comforting and celebratory. The vibrant crimson cake, paired with the tangy sweetness of the cream cheese frosting, creates a symphony of tastes that’s truly irresistible. Unlike a traditional chocolate yule log, this version offers a delightful surprise with its unique red velvet character, bringing a festive splash of color to your dessert table.
Not only is this Red Velvet Yule Log a stunning centerpiece, but it’s also a considerably more budget-friendly option than purchasing a pre-made dessert from a bakery, allowing you to create a gourmet experience right in your own kitchen. The ease of assembly, even for novice bakers, makes it an attainable showstopper. The luxurious cream cheese frosting, subtly sweet and wonderfully tangy, perfectly complements the moist red velvet cake.
Storing and Reheating Tips:
- Refrigeration: Properly stored, The Best Red Velvet Yule Log A Festive will stay fresh in the refrigerator for up to 3-4 days. Ensure it is kept in an airtight container or tightly wrapped in plastic wrap to prevent it from drying out and to keep it from absorbing any odors from other foods.
- Freezing: While not ideal for the best texture of the frosting, you can freeze portions of the Yule log. Wrap individual slices tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The cake itself freezes well, but the frosting may soften more than desired upon thawing.
- Serving Chilled: This Yule log is best served chilled, so no reheating is typically necessary. If you prefer a slightly softer cake, you can leave a slice out at room temperature for about 15-20 minutes before serving.
Final Thoughts:
The Best Red Velvet Yule Log A Festive is more than just a dessert; it’s a statement piece that brings joy and festive cheer to any occasion. This recipe offers a delightful and impressive way to celebrate the holidays without the stress. We encourage you to embrace the festive spirit and give this beautiful Red Velvet Yule Log a try this season.
The Best Red Velvet Yule Log A Festive
A breathtaking recipe, a perfect centerpiece for your holiday celebrations that offers a vibrant twist on tradition. This guide will walk you through creating a show-stopping Red Velvet Yule Log that’s incredibly easy to make, guaranteed to impress your guests with its striking color and delicious flavor.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a slight overhang on the sides for easy removal. Grease and flour the parchment paper as well.
- In a medium bowl, whisk together the sifted all-purpose flour, baking soda, salt, and unsweetened cocoa powder. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon unsweetened cocoa powder
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.1/2 cup unsalted butter, 1 1/4 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, combine the buttermilk, red food coloring, and white vinegar. Stir until well combined. The vinegar will react with the buttermilk and food coloring to create the characteristic red velvet hue.1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon white vinegar
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the red velvet buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined after each addition. Do not overmix.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 tablespoon unsweetened cocoa powder, 1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon white vinegar
- Pour the batter evenly into the prepared jelly roll pan and spread it with an offset spatula to reach all corners. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be set and slightly springy to the touch.
- While the cake is baking, lay a clean kitchen towel on a clean surface and dust it generously with powdered sugar. As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper. Starting from one of the short ends, carefully roll the warm cake up with the towel inside. Let it cool completely in this rolled shape. This step is crucial for preventing cracks when you unroll it later.powdered sugar
- In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and well combined. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Beat on medium-high speed until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add a teaspoon of milk or heavy cream at a time until desired consistency is reached.8 ounces cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, A splash of milk or heavy cream
- Once the cake has cooled completely, carefully unroll it. Spread a thick, even layer of the cream cheese frosting over the entire surface of the cake, leaving a small border along the edges.8 ounces cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, A splash of milk or heavy cream
- Starting from the same short end you began rolling from before, tightly re-roll the cake without the towel. Gently transfer the rolled Yule log to a serving platter.
- Generously frost the outside of the Yule log with the remaining cream cheese frosting, creating a rustic bark-like texture by swirling with an offset spatula or the back of a spoon. For a festive touch, decorate with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar to resemble snow.powdered sugar, fresh rosemary sprigs, fresh cranberries
- For best results and to allow the flavors to meld, refrigerate the Yule log for at least 30 minutes to an hour before slicing and serving.
Notes
Properly stored, The Best Red Velvet Yule Log A Festive will stay fresh in the refrigerator for up to 3-4 days. Ensure it is kept in an airtight container or tightly wrapped in plastic wrap to prevent it from drying out and to keep it from absorbing any odors from other foods.
While not ideal for the best texture of the frosting, you can freeze portions of the Yule log. Wrap individual slices tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The cake itself freezes well, but the frosting may soften more than desired upon thawing.
This Yule log is best served chilled, so no reheating is typically necessary. If you prefer a slightly softer cake, you can leave a slice out at room temperature for about 15-20 minutes before serving.