There’s just something about festive baking that makes the whole house smell like Christmas magic, isn’t there? For me, the holidays always bring me right back to Texas, where a ruby-red velvet cake was mandatory, perched right alongside the pecan pie. It’s that blend of deep tradition and vibrant color that just feels like celebration. Now, as a Family Cooking Specialist, I love taking those classics and giving them a wonderful new look, which is why I am absolutely thrilled to share my go-to Red Velvet Christmas Log Cake recipe.
This stunning log cake, rolled thick with a white chocolate peppermint buttercream, is the showstopper your holiday dessert table needs. It looks incredibly fancy, trust me! But remember my grandmother’s version? It was a little messy, the frosting smudged, and honestly, it was perfect because it was made with love. This recipe honors that warmth while making the assembly surprisingly simple. It’s designed to be beautiful, comforting, and incredibly delicious for everyone gathered around your table.
Why This Red Velvet Christmas Log Cake is Your Best Christmas Cake Recipe
When you’re planning a holiday menu, you need desserts that deliver maximum wow-factor without stealing your entire day. This log cake is that secret weapon! I’ve gathered all the best elements of Christmas baking into one easy-to-manage sheet cake that rolls up like a dream. You can check out all my favorite holiday baking ideas over in my Christmas Baking section if you need more inspiration!
Here’s exactly why I think this is the best version for your holiday table:
Festive Appearance Meets Classic Flavor
It has that gorgeous, snowy look we all aim for, but underneath the crushed candy canes, it’s pure, comforting Red Velvet. It’s bright, it’s cheerful, and it’s instantly nostalgic. If you love Log Cakes Ideas but want something beyond the standard chocolate, this is it. The peppermint buttercream just makes it smell like Christmas morning!
Approachable Technique for Perfect Christmas Cake Roll Recipes
Don’t let the log shape intimidate you! We are baking this on a simple jelly-roll pan, which means the baking time is incredibly quick. The key to nailing any of those Christmas Cake Roll Recipes is honesty with the heat. That’s why I always warn readers: roll the warm cake instantly, but don’t handle it roughly once it’s rolled up. Let the towel do the patient work while it cools down for you.
Essential Ingredients for Your Red Velvet Christmas Log Cake
When Sophia Reed develops recipes, I believe in being crystal clear about what you need. It’s the only way to ensure you get that gorgeous, soft red velvet crumb that holds up beautifully when you roll it. Don’t cheat on the quality here—especially with the butter and extracts! Think of these not just as ingredients, but as the building blocks for your perfect holiday centerpiece. If you’re looking for another cozy chocolate fix that uses peppermint notes, check out my Chocolate Peppermint Bread recipe.
For the Red Velvet Cake Base
- 1 cup all-purpose or cake flour (sifted is always better!)
- 2 teaspoons cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs (at room temperature is ideal)
- 3/4 cup granulated sugar
- 2 tablespoons melted butter, cooled but definitely liquid (let it sit for 10 minutes!)
- 1 teaspoon pure vanilla extract
- 2 tablespoons buttermilk (the tang is key!)
- 1 teaspoon vinegar (white or apple cider)
- Red food coloring to visual preference (Be generous; we want that deep red!)
White Chocolate Peppermint Buttercream Filling and Frosting
This frosting is stable enough to handle the rolling process, which is crucial! Remember, we use a double-boiler method for the egg whites later, so make sure your assembly area is ready.
- 1/2 cup egg whites (about 4 large eggs, separated)
- 1 1/3 cup granulated sugar
- 2 cups unsalted butter, softened to room temperature (make sure it’s truly soft!)
- 3 1/2 ounces white melted chocolate (cooled slightly after melting)
- 3/4 teaspoon peppermint flavored extract
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting the cake when rolling (don’t skip this!)
- Crushed candy canes for garnish (the final festive touch!)
Step-by-Step Instructions for the Red Velvet Christmas Log Cake
Okay, let’s get down to the fun part! This recipe might look long written out, but that’s just because I’m being super detailed about keeping that beautiful red color fluffy and light. We need air in this batter, or it will crack the second you try to roll it! If you’ve ever made a cake roll before, you know the drill, but stick right with me through the whipping stage. We’re making magic here!
Baking the Red Velvet Sheet Cake
First things first, set your oven to 350°F. You must properly prepare that jelly-roll pan—a nonstick spray followed by parchment paper is the best insurance policy against sticking. Now, let’s whip those eggs and sugar! Get them going on medium-high for a good 5 to 8 minutes. You want that mixture thick, pale, and tripled in volume. That’s your structure! Just gently fold in your wet stuff—vanilla, buttermilk, vinegar, and lots of that red coloring—before slowly adding the dry ingredients in two batches. Don’t overmix once the flour hits; stir until just combined, that’s my biggest rule for this part!
Pour it into your pan and bake it for just about 10 minutes. You’ll know it’s done when the surface springs right back when you gently tap it. While that’s happening, get your flat kitchen towel ready and dust it heavily—and I mean *heavily*—with powdered sugar. As soon as the cake is out, flip it right onto that towel gently, carefully peel off the parchment paper, and dust the top with just a bit more sugar. Then, starting with the short end, roll it up immediately in that towel. Let it sit like that and cool completely!
Preparing the Peppermint White Chocolate Buttercream
This frosting comes together while the cake is chilling, and it needs your full attention. We are making a fluffy meringue base here! Put your egg whites and sugar in a bowl over simmering water—a double-boiler, just like my grandma taught me for her stable frostings—and whisk until it’s hot to the touch, hitting about 150°F. Then, switch to the whisk attachment and beat it until the outside of the bowl is completely cool. That’s when you switch to the paddle attachment.
Now, turn the mixer down low and slowly drizzle in your cooled, melted white chocolate, followed by the vanilla and that wonderful peppermint extract. Crank the speed back up medium-high and let it whip until it gets silky and smooth. If you want to see how to perfect other citrus rolls using similar techniques, check out my Velvet Lemon Roll Cake recipe for general science tips!
Assembling and Decorating Your Red Velvet Christmas Log Cake
Once that cake is totally cool—please don’t rush this part—unroll it gently and peel away the towel. You’ll see the shape is set perfectly! Spread about a half-inch layer of that incredible peppermint buttercream right over the flat red surface. Be generous, but leave a small border around the edges so the frosting doesn’t squish out everywhere when rolling.
Re-roll the cake, this time without the towel, placing the final seam side down on your serving platter. Take the rest of your frosting and cover the entire exterior. Now, for the real holiday fun: smash those candy canes up a bit and sprinkle them all over! I like to press them into top and sides like natural festive bark. Done! That beautiful Red Velvet Christmas Log Cake is ready for the table.
Tips for Success with Your Red Velvet Christmas Log Cake
Getting this Red Velvet Christmas Log Cake to look that perfect spiral takes a little finesse, but it really comes down to heat and timing. Don’t fret if you’ve had scary roll cake experiences in the past! I’ve learned a couple of tricks over the years that make this one reliable, even when I’m rushing around hosting family. If you’re looking for another simple roll, my review of the Raspberry Cake Roll gives some great universal tips on handling delicate sponges.
Achieving the Perfect Crumb for Rolling
The number one rule here is: do not overbake! You only want that surface to spring back lightly when nudged—if it feels firm, it’s already too dry to bend. The secret is rolling it while it’s still quite warm in that powdered sugar towel. The towel steams the cake just enough to set the shape without drying it out. If you see tiny cracks appear when you first roll it, don’t panic! That’s normal for cake rolls.
Buttercream Texture Check for Christmas Cake Flavors
This peppermint version is a stable buttercream, not the traditional tangy cream cheese that usually goes with red velvet, but boy, does it hold its shape! Before you spread it, make sure it’s perfectly silky. When you add the melted white chocolate, if the frosting starts looking grainy or heavy, just beat it on medium-high for an extra minute or two. You want it light and completely smooth before it ever touches that delicate red velvet.
Variations on This Red Velvet Christmas Log Cake
Part of the joy of cooking for holidays is making the classic recipe your own! While I adore the bright peppermint in this version, I know my readers sometimes want to explore different Christmas Cake Flavors or lean into richer chocolate notes. This template is so forgiving, and it’s fun to experiment before the big day!
Swapping the Filling for a Chocolate Log Cake Feel
If you find your family prefers deep, dark chocolate over minty freshness, you can totally swap out that peppermint wiggle room. Instead of the white chocolate buttercream, try filling this with a smooth, thick dark chocolate ganache. It gives you a fantastic contrast against the red cake, pushing it right into Chocolate Log Cake territory. Or, if you want a grown-up flavor, whisk in a shot of cooled espresso powder right into the buttercream base!
Alternative Garnishes Beyond Candy Canes
Crushed candy canes are festive, sure, but if you’re aiming for a more rustic, “bark” look, I have two great suggestions. First, use unsweetened cocoa powder instead of (or mixed with) the powdered sugar when dusting the cake before rolling. It turns the inside a darker red-brown, much like a traditional Yule Log Cake Recipe. For the outside, swap the mint for chocolate shavings—the thin curls look exactly like tree bark when you spread the extra frosting around the exterior!
Storage and Serving Suggestions for Your Red Velvet Christmas Log Cake
Whew! We made a masterpiece! Now we have to keep it beautiful until it’s time to serve it. This magnificent Red Velvet Christmas Log Cake is definitely one you want to make a day ahead of time—it truly tastes better after the flavors have settled overnight. If you’re looking for a delicious warm beverage to enjoy alongside your slice, you absolutely have to try my Peppermint White Chocolate Latte recipe; it matches the buttercream perfectly!
Keeping the Red Velvet Christmas Log Cake Fresh
Because this has that lovely, stable buttercream, it does best in the refrigerator. Wrap the finished log tightly, first in plastic wrap and then maybe in foil, especially if you plan on having it sit out on the counter for a while before serving. This keeps the frosting from drying out and absorbs any fridge smells. I always suggest serving it straight from the fridge, or letting it sit out for just 15 minutes before slicing. That slight chill really makes the peppermint pop!
Perfect Pairings for Holiday Gatherings
This cake shines brightest when paired with something warm and cozy. Forget complicated cocktails; I always serve this with freshly brewed coffee or maybe some hot spiced apple cider. The richness of the red velvet and the coolness of the mint just sing when balanced by a warm drink. It brings the whole family right back to that feeling of sitting by the fire, which is what the holidays are really all about, right?
Frequently Asked Questions About This Red Velvet Christmas Log Cake
I know when you see a recipe like this, your mind immediately jumps to all the ways it could go wrong! Don’t worry about that; I’ve answered the most common questions I get about making a sheet cake roll, especially when trying to make it look like a fancy centerpiece. If you’re looking for more show-stopping holiday desserts beyond this beauty, take a peek at my collection of Christmas Cakes. They’re all tested and ready to impress!
Can I use cream cheese frosting instead of the peppermint buttercream for this Yule Log Cake Recipe?
Oh, I totally get it! Red velvet usually means cream cheese frosting, right? You certainly can substitute it, but remember this: cream cheese frosting is much softer than this meringue-based buttercream. If you use cream cheese frosting, you must chill it until it’s very firm before spreading it on the warm cake. Otherwise, it will turn into soup when you try to roll it, and you won’t get that nice, tight spiral.
What if my Red Velvet cake cracks when I roll it?
Listen to me: every single roll cake I’ve ever made has cracked a little bit! It’s practically tradition! If you see a crack appear when you’re doing that initial roll in the towel, just stop and breathe. When you unroll it later to frost it, use the peppermint buttercream generously over every inch of the surface, especially over those cracks. The frosting acts like edible glue, and when you re-roll it, the exterior coat will smooth everything out so no one will ever know!
Is this recipe similar to a traditional Chocolate Yule Log Cake?
The technique is exactly the same! We are using the same jelly-roll method—baking thin, rolling warm in a towel, and filling. The main difference is the flavor profile. This is a Red Velvet cake, which gets its signature color and slight tang from buttermilk, instead of the deep, dark sponge used in a classic Chocolate Yule Log Cake. The spirit of the roll is the same, though—a festive, glorious swirl!
Sharing Your Red Velvet Christmas Log Cake Experience
Now that you have this gorgeous Red Velvet Christmas Log Cake ready to go, I just can’t wait to see what you create! If you give this recipe a try, please leave me a star rating right here on the page; it helps me know what recipes you love. And don’t forget to share pictures of your snowy holiday logs on social media—tag me! I always love hearing from readers like you over on my author page!
Estimated Nutritional Data for Red Velvet Christmas Log Cake
Folks, before we wrap this up, I have to talk numbers! Whenever I share a holiday recipe this rich and wonderful, I always get questions about the nutrition. Please remember that this data is an *estimate* based on standard ingredient amounts, and if you use extra butter or richer chocolate, your totals will shift a bit. I always keep this in mind when planning out our holiday menu!
We base these figures on 10 generous slices of this Red Velvet Christmas Log Cake, including that decadent peppermint buttercream. Think of it as a guide for planning—because honestly, you can’t count calories when you’re eating family memories!
- Serving Size: 1 slice
- Calories: Approximately 450
- Total Fat: About 28g
- Carbohydrates: Around 48g (mostly sugar, naturally!)
- Protein: Roughly 5g
For the full breakdown of saturated fats and sodium, you can always head over to the site disclaimer, but these four big numbers should give you a good idea of what you’re serving up. You can view the detailed nutritional disclaimer here.
Print
Red Velvet Christmas Log Cake
- Total Time: 40 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A festive, soft red velvet cake rolled with white chocolate peppermint buttercream, perfect for holiday gatherings.
Ingredients
- 1 cup all-purpose or cake flour
- 2 teaspoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 3/4 cup granulated sugar
- 2 tablespoons melted butter, cooled but liquid
- 1 teaspoon pure vanilla extract
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- Red food coloring to visual preference
- 1/2 cup egg whites (about 4 large eggs)
- 1 1/3 cup granulated sugar
- 2 cups unsalted butter, softened to room temperature
- 3 1/2 ounces white melted chocolate
- 3/4 teaspoon peppermint flavored extract
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting the cake when rolling
- Crushed candy canes for garnish
Instructions
- Preheat oven to 350°F. Spray a 10 x 15 inch jelly-roll pan with nonstick spray. Line the pan with parchment paper and set aside.
- Mix the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) and set aside.
- Using a stand mixer, whisk eggs and sugar on medium-high until the mixture triples in volume and becomes pale, about 5 to 8 minutes.
- Lower the mixer speed to medium-low and add the vanilla, vinegar, buttermilk, and red food coloring. Mix until combined.
- Stop the mixer and add half of the dry ingredients over the liquid ingredients. Stir on low speed until just combined. Stop the mixer again and add the remaining dry ingredients, mixing until just combined.
- Pour the batter into the prepared jelly roll pan. Use the back of a spoon to evenly distribute the batter and bake for about 10 minutes, or until the surface springs back when touched.
- While the cake bakes, prepare a clean kitchen towel by heavily dusting it with powdered sugar and place it on a flat working surface.
- When finished baking, remove the cake from the pan and invert it directly onto the powdered-sugar surface of the towel. Remove and discard the parchment paper. Dust the top surface of the cake with more powdered sugar.
- Beginning with the short end, roll the cake up in the towel and allow it to cool completely.
- Prepare the buttercream frosting while the cake cools. Using a stand mixer, combine egg whites and sugar in the bowl and whisk together.
- Fill a saucepan with water and heat over medium-high. Set the mixing bowl on top of the saucepan to create a double-boiler. Heat the egg mixture until hot to the touch or 150°F with a candy thermometer, stirring intermittently.
- Whisk the hot egg whites in the stand mixer for about 5 minutes, or until the outside of the bowl reaches room temperature. Replace the whisk attachment with the paddle attachment.
- Turn the mixer on low and add the melted white chocolate, peppermint extract, and vanilla extract. Continue mixing on medium-high speed until the frosting reaches a silky and smooth texture, about 5 to 10 minutes.
- To assemble the cake roll, gently unroll it and remove the towel. Spread about 1/2 inch layer of the buttercream frosting over the surface of the cake.
- Gently re-roll the cake. Place it seam-side down on a serving platter. Frost the exterior with the remaining buttercream and garnish with crushed candy canes.
Notes
- This recipe honors the tradition of red velvet while presenting it in a festive log format.
- The key to a successful roll is rolling the warm cake gently in the sugared towel immediately after baking.
- Do not overmix the batter after adding the dry ingredients to keep the cake light.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Red Velvet Christmas Log Cake, Log Cakes Ideas, Best Christmas Cake Recipe, Christmas Cake Roll Recipes, Chocolate Log Cake, Yule Log Cake Recipe, Peppermint Buttercream