Gingerbread Yule Log Cake (Printable Format)
Warmly spiced gingerbread cake with creamy filling and festive chocolate ganache.
# Needed Ingredients:
→ 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 or melted butter
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 or milk
→ Chocolate Ganache (optional)
18 -
1/2 cup heavy cream
19 -
4 ounces semi-sweet chocolate chips
20 -
1 tablespoon butter (optional, for gloss)
→ Decoration
21 -
Powdered sugar, for dusting
22 -
Fresh rosemary or holly leaves, for garnish
23 -
Optional: chocolate shavings, edible glitter, or small meringue mushrooms
# Preparation Steps:
01 -
Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and grease lightly for easy release.
02 -
In a large mixing bowl, whisk together flour, granulated sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until thoroughly blended.
03 -
In a separate bowl, beat the eggs until frothy. Add molasses, vegetable oil or melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
04 -
Gradually fold dry ingredients into wet mixture just until combined. Do not overmix. Pour batter into prepared pan and spread evenly.
05 -
Bake for 12–15 minutes, or until cake is springy and a toothpick inserted in the center comes out clean. While still warm, invert cake onto a clean kitchen towel dusted with powdered sugar. Gently remove parchment. Roll cake in towel (without filling) and let cool completely.
06 -
Beat softened cream cheese and butter together until light and fluffy, about 2–3 minutes. Add vanilla extract, powdered sugar, and heavy cream or milk. Continue to beat until smooth and creamy. Adjust sweetness or texture to preference.
07 -
Carefully unroll cooled cake. Spread an even layer of cream cheese filling over the surface, leaving a small border. Re-roll cake with filling inside. Transfer to serving platter and refrigerate for at least 30 minutes to set.
08 -
To prepare ganache, heat heavy cream in a small saucepan until simmering. Remove from heat and stir in chocolate chips until smooth. Incorporate butter for extra sheen, if desired. Cool slightly and spread ganache over chilled log, allowing drips over the edges.
09 -
Dust with powdered sugar to resemble snow. Garnish with rosemary or holly leaves. Add chocolate shavings, edible glitter, or meringue mushrooms as preferred.
10 -
Slice into portions and serve chilled or at room temperature. Store covered in the refrigerator for up to 3 days.
# Supplementary Details:
01 -
Rolling the cake while warm ensures flexibility and prevents cracking.