Print

Red Velvet Peppermint Yule Log Cake

red velvet peppermint yule log cake - featured image
Print Recipe

A festive and eye-catching red velvet cake roll filled with creamy peppermint cream cheese filling, perfect for holiday celebrations. This easy yule log cake is soft, rollable, and sure to impress guests with its vibrant color and refreshing minty swirl.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 4 large eggs, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) buttermilk, room temperature
  • 1–2 tsp red gel food coloring, as needed
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 6 oz (170g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Crushed peppermint candies or candy canes (for garnish, optional)
  • Powdered sugar (for dusting, optional)
  • White chocolate, melted (for drizzle, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang. Lightly spray or butter the paper and sides.
  2. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, salt, and baking powder. Sift if needed to remove lumps.
  3. In a large mixing bowl, beat eggs with an electric mixer on high for 5 minutes, until thick, pale, and tripled in volume.
  4. Gently mix in vegetable oil, buttermilk, red gel food coloring, vanilla extract, and vinegar. Mix until just combined.
  5. Sift the dry mixture over the wet ingredients in two batches, folding gently with a spatula until just combined.
  6. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 11-13 minutes, until the top springs back when touched and a toothpick comes out clean.
  7. Lay a clean kitchen towel flat and dust generously with powdered sugar. While the cake is still hot, run a knife around the edges, lift out using the parchment, and flip onto the towel. Peel off the paper, then starting from a short end, roll the cake and towel up together into a log. Let cool completely, seam side down, for 40-60 minutes.
  8. For the filling: In a medium bowl, beat softened cream cheese and butter until creamy and smooth. Add powdered sugar, peppermint extract, vanilla extract, and a pinch of salt. Beat until fluffy. In a separate bowl, whip heavy cream to stiff peaks, then fold gently into the cream cheese mixture.
  9. Carefully unroll the cooled cake. Spread the peppermint filling evenly over the cake, leaving a 1/2-inch border. Reroll the cake (without the towel) as tightly as you can. Transfer to a serving platter, seam side down.
  10. Decorate with powdered sugar, melted white chocolate, and crushed peppermint candies or candy canes. Chill for at least 30 minutes before slicing for clean swirls.

Notes

Roll the cake while it’s still warm to prevent cracks. If cracks occur, cover with extra filling and garnish. Chill the cake before slicing for the cleanest swirls. Gel food coloring gives the best red color. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend or vegan dairy substitutes. The cake can be made ahead and actually tastes better the next day.

Nutrition

Keywords: red velvet, yule log, Christmas dessert, peppermint, cake roll, holiday baking, festive dessert, cream cheese filling, roulade, easy yule log

Find it online: https://bitefuljoy.com/red-velvet-peppermint-yule-log-cake-easy-festive-roll-recipe/