Gingerbread Yule Log Cake (Print View)

Spiced gingerbread cake swirled with creamy filling and festive decorations for holiday celebrations.

# What You'll Need:

→ Gingerbread Cake

01 - 3/4 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 teaspoon ground ginger
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 3 large eggs
10 - 1/4 cup molasses
11 - 1/4 cup vegetable oil
12 - 1 teaspoon vanilla extract

→ Cream Cheese Filling

13 - 8 ounces cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 1 teaspoon vanilla extract
16 - 2 cups powdered sugar
17 - 1 tablespoon heavy cream

→ Chocolate Ganache (optional)

18 - 1/2 cup heavy cream
19 - 4 ounces semi-sweet chocolate chips
20 - 1 tablespoon butter

→ Decoration

21 - Powdered sugar, for dusting
22 - Fresh rosemary or holly leaves, for garnish
23 - Optional chocolate shavings, edible glitter, or meringue mushrooms for decoration

# Directions:

01 - Preheat oven to 350°F. Line a 15x10-inch jelly roll pan with parchment paper and lightly grease for easy release. This preparation will facilitate rolling the baked sponge later.
02 - In a large mixing bowl, whisk together flour, sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In a separate bowl, whisk eggs thoroughly, then mix in molasses, vegetable oil, and vanilla extract until well combined.
03 - Gradually fold the dry ingredients into the wet mixture until just combined, ensuring a thick but pourable batter. Do not overmix to maintain a light texture.
04 - Spread the batter evenly in the prepared pan. Bake for 12-15 minutes until cake springs back when gently pressed and a toothpick emerges clean.
05 - Lay out a clean kitchen towel and dust lightly with powdered sugar. Upon completion of baking, remove cake and cool for 5 minutes. Invert cake onto the towel, peel away parchment, and gently roll up the cake inside the towel. Allow to cool completely in this rolled shape.
06 - While cake cools, beat softened cream cheese and butter in a medium bowl until smooth and fluffy, about 2-3 minutes. Add vanilla extract, powdered sugar, and heavy cream. Continue beating until creamy and thick but spreadable.
07 - Carefully unroll the cooled sponge. Spread the cream cheese filling evenly over the surface, leaving a small border. Reroll the sponge with the filling, using parchment as a guide for a tight, even roll. Chill in the refrigerator for at least 30 minutes to set the filling.
08 - For chocolate ganache, heat heavy cream in a saucepan until simmering. Remove from heat, add chocolate chips, and stir until smooth. Blend in butter for extra gloss if desired. Allow ganache to cool slightly before spreading over rolled cake.
09 - Once ganache has set, dust cake with powdered sugar for a snowy effect. Garnish with fresh rosemary or holly leaves and, if desired, chocolate shavings, edible glitter, or meringue mushrooms.
10 - Transfer the Yule log to a platter, slice, and serve chilled or at room temperature. Store any leftovers in the refrigerator for up to 3 days.

# Notes:

01 - Rolling the cake while warm prevents cracking and ensures a smooth spiral. Adjust cream cheese filling thickness by adding extra sugar or cream as needed.

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