Red Velvet Yule Log - Bake from Scratch

      This vertically stacked cake is a beautiful representation of contemporary bûche de Noël variations. Instead of rolling the cake into a long, thin log, it is sliced into strips and layered in a way that resembles the rings of a growing tree. Meringue oyster mushrooms extend from a toasted buttercream, creating a delightful illusion of a snow-laden tree stump.

      **Yields 1 (6- to 8-inch) cake**

      - 4 large eggs (200 grams), at room temperature

      - ¾ cup (150 grams) granulated sugar

      - 1 cup (125 grams) all-purpose flour

      - 3 tablespoons (15 grams) unsweetened cocoa powder

      - 1 teaspoon (5 grams) baking powder

      - ½ teaspoon (1.5 grams) kosher salt

      - 3 tablespoons (42 grams) neutral oil

      - 2 tablespoons (30 grams) whole buttermilk

      - 1 tablespoon (18 grams) red gel food coloring

      - 2 teaspoons (8 grams) vanilla extract

      - 1 teaspoon (5 grams) distilled white vinegar

      - Cream Cheese Filling (recipe follows)

      - Swiss Meringue (recipe follows)

      - Meringue Oyster Mushrooms, Almond-Chocolate Pine Cones, Sugared Cranberries and Rosemary, and confectioners’ sugar for decoration

      **Instructions:**

      1. Preheat the oven to 350°F (180°C). Grease a 17¼x12¼-inch rimmed baking sheet with baking spray that contains flour. Line the bottom of the pan with parchment paper and spray the parchment.

      2. In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar on high speed until thick, pale, and ribbon-like, about 5 to 7 minutes. Sift the flour, cocoa, baking powder, and salt over the egg mixture. Gently fold the dry ingredients into the egg mixture using a balloon whisk until just combined.

      3. In a medium bowl, whisk together the oil, buttermilk, food coloring, vanilla, and vinegar; add 1 cup (75 grams) of the egg mixture and stir until combined. Fold this mixture back into the remaining egg mixture until fully integrated, scraping the bowl's bottom. Pour the batter into the prepared pan, smoothing it with an offset spatula.

      4. Bake until set and the top springs back when lightly touched, about 15 to 18 minutes. Allow it to cool completely in the pan on a wire rack. If necessary, loosen the cooled cake from the sides of the pan. Using a serrated knife, trim ½ inch off each short side. Cut the cake into 4 (12x4-inch) pieces, making sure to cut through the parchment; scissors may be used if needed. Carefully lift each cake piece, with parchment attached, from the pan. Spread ⅔ cup (115 grams) of Cream Cheese Filling on each piece.

      5. Begin by rolling one cake piece from one short side into a log, removing the parchment as you go, and placing it vertically in the center of a cake plate. Wrap a second piece around the center log, again removing the parchment as you roll. Continue this with the remaining cake pieces to form a spiral. Cover and refrigerate for about 4 hours, until firm.

      6. Spoon Swiss Meringue into a pastry bag fitted with a medium open star piping tip (Ateco #824). Starting at the base of the cake, pipe the meringue vertically up the side of the cake. Continue around the cake, occasionally piping small circles to mimic tree knots. Pipe a spiral on top, covering the ends of the vertical lines as you reach the edge. Use a handheld kitchen torch to toast the meringue to your liking.

      7. Decorate with Meringue Oyster Mushrooms, Almond-Chocolate Pine Cones, Sugared Cranberries and Rosemary, and dust with confectioners’ sugar as desired. This cake is best enjoyed on the same day it is made and assembled. Store in an airtight container in the refrigerator for up to 3 days.

      **Let us know how it turned out!**

      **Cream Cheese Filling**

      **Yields about 2½ cups**

      - 1 (8-ounce) package (226 grams) cream cheese, softened

      - ½ cup (60 grams) confectioners’ sugar

      - 1 teaspoon (4 grams) vanilla extract

      In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium speed until smooth. Add the confectioners’ sugar and vanilla, mixing until well combined; be sure to scrape the bottom and sides of the bowl. With the mixer on medium-low, slowly add cold cream, mixing until incorporated. Scrape the bowl again. Increase to medium-high speed and beat until stiff peaks form, about 1 to 2 minutes. Use immediately.

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