Red Velvet Yule Log Cake – Christmas Buche de Noel
Cook time
Total time
Serves: 1 cake
Genoise Sponge Cake (12x16inch):
  • 4 eggs
  • ¾ cup granulated sugar (150g)
  • ½ cup all-purpose flour (63g)
  • 3 tablespoons unsweetened cocoa powder (20g)
  • Food color
Whipped Cream Filling:
  • 1 cup whipping cream (240ml)
  • 3 tablespoons granulated sugar (35g)
  • 1 teaspoon pure vanilla extract (5ml)
Buttercream Frosting:
  • ½ cup unsalted butter (113g)
  • 1⅓ cups confectioners’ sugar (165g)
  • 1 teaspoon pure vanilla extract (5ml)
  • 1-2 T milk, to adjust the thickness (15-30ml)
Fondant Deco:
  • Red fondant
  • Green fondant
Genoise Cake
  1. 1. In a heat-proof bowl, mix in eggs, sugar, and salt. And place the ball over warm water (not boiling water), whip until ribbon stage. And whisk in red food color.
  2. 2. Out of heat, sift in flour and carefully fold not to break the foam. Then sift in cocoa powder and fold until combined.
  3. 3. Spread the batter on the parchment paper lined jelly roll pan (12 x 16 inch). Bake at 390 degrees F. for about 9 minutes.
  4. 4. Out of oven transfer to a wire rack. Cover the cake with towel and place a rack over the towel and turn upside down. And remove the parchment paper.
  5. 5. Roll the cake with towel and let cool.
Cream Filling
  1. 6. Whip whipping cream, sugar, and vanilla until stiff.
  2. 7. Spread whipped cream over the cooled sponge cake. And roll up.
  3. 8. Cut off the ends and make the log shape you want.
Buttercream Frosting & Deco
  1. 9. In a bowl, mix softened unsalted butter, confectioners' sugar, and vanilla until smooth. Adjust thickness with additional cream.
  2. 10. Spead buttercream frosting on the cake. And finish by decorating with fondant or meringues.
Watch the video.
  1. Red Velvet Yule Log Cake
Nutrition Information
Serving size: 6
Recipe by Eugenie Kitchen at