Description
A festive twist on the traditional Yule log this Gingerbread Yule Log Cake features a warmly spiced sponge filled with rich cream cheese frosting and finished with luscious molasses buttercream for a show-stopping holiday dessert.
Ingredients
For the Cake:
4 large eggs
1/2 cup brown sugar
1/4 cup molasses
1 tsp vanilla extract
2/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
For the Filling:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
For the Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp molasses
1/2 tsp cinnamon
1–2 tbsp heavy cream (as needed)
For Decoration:
Powdered sugar and sugared cranberries (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, whisk eggs, brown sugar, molasses, and vanilla until light and frothy.
3. Sift in flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Fold gently until combined.
4. Spread the batter evenly into the prepared pan and bake for 10–12 minutes or until the top springs back when touched.
5. Immediately invert the warm cake onto a clean towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel. Let cool completely.
6. For the filling, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla; beat until fluffy.
7. Unroll cooled cake and spread filling evenly over the surface. Re-roll gently and chill for 30 minutes to firm up.
8. For the buttercream, beat butter until creamy, then add powdered sugar, molasses, cinnamon, and heavy cream until smooth and spreadable.
9. Frost the chilled roll with molasses buttercream. Use a fork to create a wood grain texture.
10. Dust with powdered sugar and decorate with sugared cranberries before serving.
Notes
For a stronger spice flavor, increase the ginger and cinnamon by 1/2 teaspoon each.
Cake can be made a day ahead and stored refrigerated.
Let the cake sit at room temperature for 20 minutes before serving for best texture.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Rolled Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 40g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: gingerbread yule log, holiday dessert, molasses cake, Christmas roll cake