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–+ servings

Gingerbread Yule Log

A delightful, spiced cake rolled with cream cheese frosting, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Baking, Dessert
Cuisine American, Holiday
Servings 10 servings
Calories 230 kcal

Ingredients
  

Cake Ingredients

  • 1 cup all-purpose flour You can substitute whole wheat flour for a heartier texture.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs Ensure they are at room temperature for better mixing.
  • 3/4 cup granulated sugar
  • 1/4 cup molasses Can be substituted with honey or maple syrup.
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 8 oz cream cheese, softened Can substitute with Greek yogurt for a lighter option.
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons rum

Decoration

  • Fresh rosemary, cranberries, and small pine cones For decoration.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan and line it with parchment paper.
  • In a bowl, whisk together flour, baking powder, baking soda, spices, and salt until well combined.
  • In another bowl, beat the eggs and sugar together until light and fluffy. Stir in molasses, vegetable oil, and vanilla extract until combined.
  • Gradually add the dry mixture to the wet mixture and mix until just combined.
  • Spread the batter evenly in the prepared pan and bake for 15-20 minutes, or until the cake springs back when lightly touched.

Cooling and Rolling

  • While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Roll it up gently with the towel and let it cool completely.

Frosting

  • In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and rum, mixing until creamy.
  • Unroll the cooled cake and spread a layer of frosting evenly over it. Roll it back up carefully and refrigerate for 30 minutes to set.

Decoration

  • Once set, decorate the rolled cake with the remaining frosting and adorn with fresh rosemary, cranberries, and small pine cones before serving.

Notes

Store in the fridge for up to 5 days. Can freeze for up to 3 months. Beware of overmixing the batter and use room temperature ingredients for best results.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 20g
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