This festive yule log is made from a red-velvet cake filled with fluffy peppermint frosting.

Martha Stewart Kids, Winter 2005


Credit: Krause, Johansen

Recipe Summary

Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Butter and line a 12-by-17-inch jelly-roll pan with parchment paper. Butter and lightly flour parchment; set aside. Lay a kitchen towel on top of a wire rack, and dust with confectioners' sugar; set aside.

  • Put egg yolks into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale, 4 to 5 minutes. Transfer to a medium bowl; set aside.

  • Put egg whites into the clean bowl of the electric mixer fitted with the clean whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Raise speed to medium-high. Gradually add granulated sugar; beat until stiff peaks form. Gently whisk in food coloring. Transfer egg-white mixture to a large bowl.

  • Fold beaten egg yolks into egg-white mixture. Sift cocoa powder and flour over top, and gently fold in. Pour into prepared pan, smoothing top with an offset spatula.

  • Bake until cake springs back when touched, 10 to 11 minutes. Run an offset spatula or sharp knife around sides of pan; invert onto prepared towel. Remove parchment. Dust with confectioners' sugar.

  • Starting at short end closest to you, roll cake in kitchen towel. Let cool completely, seam side down, on rack.

  • Unroll cake. Using an offset spatula, spread with 2 cups Peppermint Frosting, leaving a 1/4-inch border on all sides. Starting at the short end closest to you, reroll cake (do not include towel this time). Transfer, seam side down, to a serving platter. Spread with remaining frosting. Sprinkle with crushed candy. Cake can be stored up to 5 hours at room temperature.