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Red Velvet Yule Log
Red Velvet Yule Log

Red Velvet Yule Log

15 Review(s)
Cook Minutes 2 Hr 40 Min
Prep : 40 Min Cook: 2 Hr
Need an impressive holiday dessert that serves 20? Look no further! Red velvet cake, a vanilla filling and a delectable cream cheese frosting combine to make your holidays merrier.
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20 Servings
Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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Step 1
Heat oven to 350°F.
Step 2
Place large sheet of parchment paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with additional sheet of parchment paper; spray with additional cooking spray. Dust evenly with flour.
Step 3
Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon coloured.) 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.
Step 4
Bake cake and cupcakes 15 min. or until toothpick inserted in centres 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.
Step 5
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Unroll cake; remove parchment paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
Step 6
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.
Kraft Kitchen Tips!
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Size Wise
Savour the flavour of a slice of this festive yule log. At 20 servings, it's a great dessert to share at a party or family gathering during the holidays.
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Note
For added convenience, this delicious cake can be baked ahead of time. Wrap rolled-up cake (without pudding filling) tightly. Freeze up to 1 month. Thaw in refrigerator before filling and frosting as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 7 g
35 %
Cholesterol 75 mg
Sodium 380 mg
16 %
Total carbohydrate 38 g
13 %
Dietary fibre 1 g
4 %
Sugars 26 g
Protein 5 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
8 %
Iron
6 %
Servings
20 servings, 1 piece (80 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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