Super pretty, super delicious. Red Velvet Buche de Noel, yule log cake roll. I make buche de noel every year and this year I made this red velvet version. Enjoy!

Today’s simple red velvet Buche de Noel seems complicated but it is not. Even it takes only 1 hour and a half if you skip meringue mushroom deco. Also it’s super yummy! I make yule log cakes several times every winter. How about making your own yule log cake this Christmas?

Slice off the cake of both ends and shape of yule log you want to make.

* If you have cracks on your cake roll, it means your Genoise sponge cake is dry.

Decorating is as easy as 1-2-3.

Just spread frosting over the cake.

Today I am decorating my log cake with fondant.

Make sure you watch the video above before making the cake. Have fun!

Red Velvet Yule Log Cake – Christmas Buche de Noel

Total Time: 1 hour 30 minutes
Yield: 1 cake 1x

Print Recipe

Ingredients

Scale

Genoise Sponge Cake (12x16inch):

4 eggs
3/4 cup granulated sugar (150g)
1/2 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)
1 1/3 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

Instructions

Genoise Cake

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. Out of heat, sift in flour and carefully fold not to break the foam. Then sift in cocoa powder and fold until combined.
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. 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. Roll the cake with towel and let cool.

Cream Filling

6. Whip whipping cream, sugar, and vanilla until stiff.
7. Spread whipped cream over the cooled sponge cake. And roll up.
8. Cut off the ends and make the log shape you want.

Buttercream Frosting & Deco

9. In a bowl, mix softened unsalted butter, confectioners’ sugar, and vanilla until smooth. Adjust thickness with additional cream.
10. Spead buttercream frosting on the cake. And finish by decorating with fondant or meringues.