Description
A festive, soft red velvet cake rolled with white chocolate peppermint buttercream, perfect for holiday gatherings.
Ingredients
Scale
- 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