Gingerbread Yule Log Cake Recipe – Easy Christmas Holiday Dessert Idea
Gingerbread yule log cake is the ultimate holiday showstopper! A spiced gingerbread sponge rolled with creamy filling and decorated with festive touches makes this dessert perfect for Christmas parties, holiday dinners, or cozy winter celebrations.
Equipment
- Jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Kitchen towel
- Spatula
- Wire rack
Ingredients
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup molasses
- ½ cup cream cheese or mascarpone
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream (whipped)
- 1 cup buttercream or chocolate ganache (for frosting)
- Optional garnishes: sugared cranberries, rosemary sprigs, chocolate shards
Instructions
- Prepare Sponge: Preheat oven to 175°C (350°F). Line jelly roll pan with parchment. Whisk flour, baking powder, salt, and spices. In another bowl, beat eggs, sugar, and molasses until fluffy. Fold in dry ingredients.
- Bake & Roll: Spread batter evenly in pan. Bake 12–15 minutes until springy. Invert onto a towel dusted with powdered sugar. Roll cake with towel to set shape. Cool completely.
- Make Filling: Beat cream cheese or mascarpone with powdered sugar and vanilla. Fold in whipped cream.
- Assemble: Unroll cooled cake. Spread filling evenly, then re-roll carefully.
- Frost & Decorate: Cover with buttercream or ganache. Use fork to create bark-like texture. Garnish with festive toppings.
- Chill & Serve: Refrigerate 1–2 hours before slicing for neat presentation.
Notes
- Chocolate gingerbread sponge adds depth.
- Pumpkin cheesecake filling for autumnal flair.
- Coffee buttercream for a gingerbread latte twist.
- Vegan option: cashew cream + plant-based frosting.
- Mini rolls make elegant individual servings.