Red Velvet Yule Log Recipe

Name: Red Velvet Yule Log
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1 pkg. (2-layer size) red velvet cake mix; 1/2 cup water; 1/4 cup oil; 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding; 1-1/4 cups cold milk; 3 cups thawed Cool Whip Whipped Topping, divided; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1/4 cup sugar; 1/2 cup sweetened flaked coconut

Servings: persons

6 eggs
1 pkg. (2-layer size) red velvet cake mix
1/2 cup water
1/4 cup oil
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
1-1/4 cups cold milk
3 cups thawed Cool Whip Whipped Topping, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
1/2 cup sweetened flaked coconut

1
Heat oven to 350F.
2
Place large sheet of parchment paper on clean kitchen towel; set aside.
3
Spray 15x10x1-inch pan with cooking spray.
4
Line with additional sheet of parchment paper; spray with additional cooking spray.
5
Dust evenly with flour.
6
Beat eggs in large bowl with mixer on high speed 5 min.
7
(Eggs should be frothy and lemon coloured.)
8
Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min.
9
Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan.
10
Gently tap filled pan on counter to remove any air bubbles.
11
Spoon remaining batter into 6 paper-lined muffin cups.
12
Bake cake and cupcakes 15 min.
13
or until toothpick inserted in centres comes out clean.
14
Immediately invert cake onto prepared towel; remove pan.
15
Carefully peel off parchment.
16
Starting at one short side, roll up cake and towel together.
17
Cool completely on wire rack.
18
Meanwhile, transfer cupcakes to second wire rack; cool completely.
19
Reserve cupcakes for another use.
20
Beat pudding mixes and milk in medium bowl with whisk 2 min.
21
Stir in 1 cup Cool Whip.
22
Unroll cake; remove parchment paper and towel.
23
Spread pudding mixture onto cake.
24
Reroll cake; wrap tightly in plastic wrap.
25
Refrigerate 30 min.
26
Mix cream cheese and sugar in medium bowl until blended.
27
Stir in remaining Cool Whip.
28
Unwrap cake; place on platter.
29
Frost with cream cheese mixture; sprinkle with coconut.
30
Refrigerate 15 min.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, 1 pkg. (2-layer size) red velvet cake mix, 1/2 cup water, 1/4 cup oil, and more.

Yes, Red Velvet Yule Log falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Yule Log

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