Gingerbread Yule Log Cake

The holiday season is filled with traditions and flavors that warm the heart and soul, and one recipe that perfectly embodies this warmth is the Gingerbread Yule Log Cake. Imagine the delectable aroma of spiced gingerbread filling your kitchen as you prepare this delightful dessert—a soft, moist sponge cake rolled up with luscious cream filling that creates a visual delight that’s perfect for family gatherings. My family’s love for this cake dates back years; we would eagerly anticipate its arrival at winter nights alongside cups of steaming tea. It’s a special treat that not only offers a comforting taste but also a sweet nostalgia, reminiscent of stories shared around the fireplace. If you’ve enjoyed my popular recipes like the Classic Chocolate Cake, I assure you, this Yule Log will become a new favorite!

What is Gingerbread Yule Log Cake?

So, what exactly is a Gingerbread Yule Log Cake? Well, let’s break it down—in essence, this delightful dessert combines the texture of a light sponge cake with the rich, flavorful spices of gingerbread. But why call it a “Yule log”? Perhaps because it looks like a log—or maybe it’s just a fancy way to get you to eat more cake! After all, they say the way to a man’s heart is through his stomach. What better way to reach for those hearts than with a fluffy, spiced treat? Whether you roll it up for presentation or serve it slice by slice, this cake is sure to garner cheers from your loved ones. Ready to dive into this festive delight? Let’s get baking!

Why You’ll Love This Gingerbread Yule Log Cake

You may be wondering what makes this Gingerbread Yule Log Cake truly irresistible. First, its beautifully spiced layers serve as an enchanting highlight—combining the warming flavors of ginger, cinnamon, and nutmeg, it’s a perfect match for those chilly winter evenings. Second, making this cake at home is an incredible way to save money compared to store-bought alternatives, allowing you to share this festive treat with friends and family without emptying your wallet. Lastly, there’s the endless creativity with toppings—think velvety whipped cream, nutty candied pecans, or even a drizzle of chocolate ganache. Just imagine slicing through this roll to reveal its beautiful spirals—it’s almost too tempting. So, are you ready to create something magical in your kitchen?

How to Make Gingerbread Yule Log Cake

Quick Overview: The Gingerbread Yule Log Cake is on the easier side to make, perfect for both baking novices and seasoned hosts. With a prep time of about 30 minutes and a cooking time of around 15 minutes, you’ll be feasting on this festive delight in no time! The soft, spongy texture combined with a delicate spice flavor makes it an incredible treat.

Key Ingredients for Gingerbread Yule Log Cake

To whip up your Gingerbread Yule Log Cake, gather the following ingredients:

• For the cake:
  • 4 large eggs
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/3 cup molasses
• For the filling:
  • 1 cup heavy cream (whipped)
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract (ensure it’s alcohol-free)
• For topping (optional):
  • Crushed nuts
  • Candied ginger

Step-by-Step Instructions

Here’s a straightforward guide to making your Gingerbread Yule Log Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a jelly roll pan (approximately 15×10 inches) with parchment paper, allowing some paper to hang over the edges for easy removal.
2. Mix the Egg Mixture: In a large bowl, whisk the eggs and brown sugar together until the mixture is thick and pale, roughly 5–7 minutes.
3. Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.
4. Incorporate the Mixtures: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Next, gently mix in the vegetable oil and molasses until fully incorporated.
5. Bake: Pour the batter into the prepared jelly roll pan, smoothing it out evenly. Bake for 12–15 minutes, or until the cake is springy to the touch.
6. Roll the Cake: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Peel off the parchment paper and, starting from one end, roll the cake tightly with the towel. Allow it to cool completely while rolled.
7. Whip the Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Unroll and Fill: Once the cake is completely cool, carefully unroll it. Spread the whipped cream filling evenly across the cake, and then re-roll it using the towel to help shape it.
9. Chill: Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least 1 hour.
10. Serve: Unwrap and place on a serving platter. Decorate with toppings as desired and slice to serve.

Top Tips for Perfecting Gingerbread Yule Log Cake

To ensure your Gingerbread Yule Log Cake turns out perfectly, here are some pro tips:

• Substituting Ingredients: If you don’t have molasses, honey or date syrup can also work as a substitute, although they will slightly alter the flavor profile.
• Timing: Cool the cake completely before unrolling; this step ensures minimal cracking.
• Avoiding Mistakes: Be sure to whip the cream only until soft peaks form—overwhipping can lead to a grainy texture.
• Make It Ahead: This cake can be made a day in advance. Just keep it tightly wrapped in the fridge.

Storing and Reheating Tips

To store your Gingerbread Yule Log Cake, tightly wrap it in plastic wrap and keep it in the refrigerator. Properly stored, it can last for up to 3 days. If you’d like longer shelf life, you can freeze it for up to a month. To reheat, simply let it thaw in the refrigerator overnight and enjoy it cold or let it come to room temperature before serving—this will help retain its luxurious texture.

With its soft gingerbread layers and delightful cream filling, the Gingerbread Yule Log Cake is a treat that families cherish during gatherings. So why wait? Gather your ingredients and create a heartwarming dessert that promises to sweeten your winter evenings! Happy baking!

Gingerbread Yule Log Cake

A delightful Gingerbread Yule Log Cake featuring spiced layers and a luscious cream filling, perfect for cozy winter gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 200

Ingredients Method Notes

Ingredients

  

For the cake

• 4 large large eggs
• 1 cup brown sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1/3 cup molasses

For the filling

• 1 cup heavy cream (whipped) Ensure it’s whipped to soft peaks.
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract Ensure it’s alcohol-free.

For topping (optional)

• Crushed nuts
• Candied ginger

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a jelly roll pan (approximately 15 x 10 inches) with parchment paper.
2. In a large bowl, whisk the eggs and brown sugar together until thick and pale, roughly 5–7 minutes.
3. Sift together the flour, baking powder, ginger, cinnamon, cloves, and salt in another bowl.
4. Gradually fold the dry ingredients into the egg mixture without deflating the batter. Mix in the vegetable oil and molasses until fully incorporated.

Baking

1. Pour the batter into the prepared jelly roll pan and bake for 12–15 minutes, or until springy to the touch.
2. Dust a clean kitchen towel with powdered sugar. Immediately after baking, invert the cake onto the towel, remove the parchment paper, and roll the cake tightly from one end. Allow it to cool completely rolled.

Filling

1. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Once the cake is cool, unroll it carefully. Spread the whipped cream filling evenly across the cake, then re-roll using the towel.

Chilling and Serving

1. Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 1 hour.
2. Unwrap, place on a serving platter, and decorate with toppings as desired before slicing to serve.

Notes

Substitutions for molasses can include honey or date syrup. Cool the cake completely before unrolling to prevent cracking. The cake can be made a day in advance and should be stored tightly wrapped in the refrigerator.