December baking chllenge: Christmas red velvet log
We all know and love the Yule log as a long-time classic holiday dessert. But today, we're sharing another version of it: red velvet! It's more elegant and so much easier to make. Just bake, fill, roll, frost--and voilà! It's like magic. Let's get to it!
Cake ingredients:
1⁄4 cup oil
1⁄2 cup sugar
2 eggs
1⁄2 cup milk
1⁄4 cup cocoa
1⁄2 tbsp red food coloring or until desired tone is obtained
A big splash of Vainilla Molina
3⁄4 cup flour
1⁄2 tbsp baking powder
1⁄2 tsp salt
1⁄2 tbsp white vinegar
1⁄2 tbsp baking soda
Filling ingredients:
1 cup whipping cream, cold
1 block cream cheese, room temp
1 cup sugar
A pinch salt
A big splash of Vainilla Molina
Filling and topping directions:
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Whip whipping cream for 5 to 10 minutes and set aside.
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In another bowl, beat cream cheese, sugar, salt and Vainilla Molina until everything is incorporated and you get a creamy consistency.
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To previous mixture, add reserved whipped cream and beat by hand until incorporated.
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Pour into a piping bag and refrigerate.
Cake directions:
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In a bowl, beat oil with sugar on low speed.
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Add eggs, one at a time and continue beating.
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Add flour and cocoa. Beat a little more.
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Add red food coloring, milk and Vainilla Molina.
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Finally, add baking powder, salt, baking soda and vinegar.
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Beat until all ingredients are well incorporated.
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Place parchment paper on a baking pan and pour mixture.
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Bake for 20 minutes at 350 °F.
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Unmold cake from parchment paper and carefully roll up from sides.
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Let it cool a little before filling it.
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Add cream cheese frosting in center and spread it around the inside of the cake.
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Carefully roll up. You can have someone to hold the pan.
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Once you have the roll formed, cut edges of both sides to make it look even.
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Cover outside of the roll with leftover filling and sprinkle with coconut flakes.
NOTE: Remember to roll cake while it is still warm for better handling.
As you can see, our red velvet Yule log is relatively easy to make and undeniably gorgeous.
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