RED VELVET YULE LOG
Wrap cheesecake-flavor pudding in a Red Velvet Yule Log! This Red Velvet Yule Log is a festive, holiday dessert that will serve a crowd at your next party.
Provided by My Food and Family
Categories Dairy
Time 2h40m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Place large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
- Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
- Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
- Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 min.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 21 g, Protein 4 g
PEPPERMINT YULE LOG
This festive yule log is made from a red-velvet cake filled with fluffy peppermint frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter and line a 12-by-17-inch jelly-roll pan with parchment paper. Butter and lightly flour parchment; set aside. Lay a kitchen towel on top of a wire rack, and dust with confectioners' sugar; set aside.
- Put egg yolks into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale, 4 to 5 minutes. Transfer to a medium bowl; set aside.
- Put egg whites into the clean bowl of the electric mixer fitted with the clean whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Raise speed to medium-high. Gradually add granulated sugar; beat until stiff peaks form. Gently whisk in food coloring. Transfer egg-white mixture to a large bowl.
- Fold beaten egg yolks into egg-white mixture. Sift cocoa powder and flour over top, and gently fold in. Pour into prepared pan, smoothing top with an offset spatula.
- Bake until cake springs back when touched, 10 to 11 minutes. Run an offset spatula or sharp knife around sides of pan; invert onto prepared towel. Remove parchment. Dust with confectioners' sugar.
- Starting at short end closest to you, roll cake in kitchen towel. Let cool completely, seam side down, on rack.
- Unroll cake. Using an offset spatula, spread with 2 cups Peppermint Frosting, leaving a 1/4-inch border on all sides. Starting at the short end closest to you, reroll cake (do not include towel this time). Transfer, seam side down, to a serving platter. Spread with remaining frosting. Sprinkle with crushed candy. Cake can be stored up to 5 hours at room temperature.
YULE LOG CAKE
A delicious cake made to look like a wooden yule log, this is an old-school holiday dessert that never fails to get some "ooohs" and "ahhhs"-not to mention "mmms!" Also known as Bûche de Noël, our Yule Log Cake is the perfect centerpiece for any holiday table. Made with Betty Crocker™ cake mix and whipped frosting, this yule log cake recipe is more than a delicious dessert, it's a fun activity and may even become your family's new favorite holiday tradition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
- Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
- Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
- Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 120 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 2 g
More about "red velvet yule log recipes"
HOW TO MAKE A YULE LOG CAKE + STEP-BY-STEP PHOTOS
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Author Lisa KaminskiUploaded Sep 5, 2020Estimated Reading Time 8 minsPublished Nov 25, 2019
- Mix Up the Gingerbread Cake Batter. This cake batter is a bit different than most basic batters. The gingerbread cake in this recipe is a fatless sponge cake, meaning it uses no leavening agents.
- Roll the Cake. Once the cake is baked, let it cool in the pan for five minutes. While it’s cooling, dust a tea towel with cocoa. After five minutes, carefully turn your cake out onto this dusted towel.
- Make the Marscarpone-Ginger Filling. After all the work of making this fatless sponge cake, the mascarpone filling is an absolute breeze. Just mix together softened mascarpone cheese, sugar, cream and salt until just combined.
- Fill and Roll the Yule Log. When you’re ready to fill the cake, carefully unroll it from the dusted tea towel. Using an offset spatula, spread an even coat of the mascarpone filling across the cake.
- Whip Up the Buttercream and Frost. The frosting for this yule log cake is a departure from standard American buttercream. This recipe makes a Swiss meringue buttercream—a type of frosting that starts with whipped egg whites.
- Melt the Chocolate. To create the chocolate bark that will adorn the outside of the yule log, break out the parchment paper. You can place it on a cookie sheet or even a large cutting board (just make sure it will fit in your fridge).
- Make the Chocolate Shards and Decorate. When your chocolate sheet is cold and set, it’s time to break it into shards. Just lift the chocolate with your fingers and break into bark-like strips.
18 ENCHANTING YULE LOG RECIPES TO GRACE YOUR CHRISTMAS …
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Estimated Reading Time 8 mins
- Classic Yule Log. This really wouldn’t be a complete rundown of Yule Log possibilities without the Classic Chocolate Yule Log. They really are yummy and loved by all ages.
- Mocha Yule Log. Coffee cake is often an all-round favorite, so I doubt you could go wrong with this Mocha Yule Log. This delicious cake is made up of the classic chocolate cake, but with a coffee-flavored cream for that signature swirl.
- Peanut Butter Yule Log. This Peanut Butter Yule Log is a bit of fun, and I know that so many of my family members would absolutely love it, especially the kids.
- Chocolate Peppermint Bark Yule Log. There are a few things that will make you feel more festive than sitting with a candy cane in hand, and with this Chocolate Peppermint Bark Yule Log, you can capture that feeling in a dessert for your Christmas meal.
- Red Velvet Yule Log. Red velvet is my absolute favorite flavor of cake, so when I saw this recipe my mouth practically dropped open. Not only would this Red Velvet Yule Log taste delicious, as all red velvet cakes do in my opinion, but it also looks incredibly festive with the red and white colors.
- Chocolate Gingerbread Yule Log. If you want a posh-looking Yule Log, then this Chocolate Gingerbread one is what you’re looking for. Just look at that shining mirror glaze.
- Chocolate, Caramel, and Chestnut Yule Log Cake. Now, this isn’t your traditional rolled Yule Log, but it is something a little different if that’s what you’re going for, both in shape and in flavor.
- Chocolate Hazelnut Yule Log. Compared to some other recipes, the one for this Chocolate Hazelnut Yule Log is incredibly simple, which immediately removes the fear of taking on a Yule Log for the first time.
- Tiramisu Yule Log. This Tiramisu Yule Log sounds delicious, just looking through the recipe made me desperate to try it. My dad is the world’s biggest tiramisu fan, so I am pretty sure his plate would be licked clean.
- Salted Caramel Yule Log. Salted caramel is one of my favorite flavors out there. So I would not be surprised if found myself whipping up one of these Salted Caramel Yule Logs this Christmas.
RED VELVET CHRISTMAS YULE LOG | RICARDO
From ricardocuisine.com
4/5 (31)Total Time 1 hrCategory DessertsCalories 260 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper and butter generously.
- In a saucepan, bring the water, sugar, and corn syrup to a boil. Boil until a candy thermometer reads 113 °C (235 °F). Remove from the heat while whipping the egg whites.
- Remove the paper from the top of each cake and place them side-by-side lengthwise. Spread evenly a quarter of the meringue. Roll the first cake and continue onto the second cake to form a huge log. With two large spatulas, place the log onto a large serving platter. Top with the remaining meringue. Store covered at room temperature. Serve the same day.
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