Print

Decadent Gingerbread Yule Log Recipe for the Holidays

Print Recipe

This Gingerbread Yule Log is a delightful dessert that encapsulates the warm and spicy flavors of the holiday season.

Ingredients

Scale
  • Gingerbread Sponge Cake:
  • 3/4 cupall-purpose flour
  • 1 teaspoonbaking powder
  • 1 teaspooncinnamon
  • 1 teaspoonground ginger
  • 1/4 teaspoonground cloves
  • 1/4 teaspoonground nutmeg
  • 1/4 teaspoonsalt
  • 4eggs
  • 1/4 cupbrown sugar
  • 1/2 cupmolasses
  • 2 teaspoonsunsalted butter (melted)
  • 1 teaspoonvanilla extract
  • Spiced Rum Cream Cheese Frosting:
  • 1 tablespoonspiced rum
  • 8 ouncescream cheese (room temperature)
  • 3 cupspowdered sugar
  • 2–3tablespoons heavy cream

Instructions

  1. Start by preparing your oven and pan. Preheat your oven to 350°F (175°C). Line your half sheet pan with parchment paper, ensuring it hangs over the edges for easy removal later. Lightly spray the parchment with cooking spray to prevent sticking. In a mixing bowl, whisk together the flour, baking powder, and delightful spices: cinnamon, ginger, cloves, nutmeg, and salt. This mixture will be the foundation of your cake’s rich flavor.
  2. In your electric mixer bowl, combine the eggs and brown sugar. Beat on high speed for about 4-6 minutes until the mixture turns light and fluffy. Slowly pour in the molasses and melted butter, followed by the vanilla extract. Mix just until these rich flavors combine. Gradually add in your dry flour mixture. Be careful to mix only until just combined; over-mixing can make your cake dense instead of light and airy.
  3. Once your batter is ready, pour it into the prepared pan. Using a spatula, carefully spread the batter evenly across the pan. Bake in your preheated oven for about 9 to 11 minutes, watching closely for the center to spring back when touched lightly. Remove the cake and carefully fold one end of the parchment paper over the cake, then roll it up gently with the parchment inside. Allow it to cool completely on a rack for about one hour; this rolling method helps create the beautiful log shape later on.
  4. While the cake is cooling, prepare the spiced rum cream cheese frosting. In a mixing bowl, whip together the spiced rum and cream cheese until smooth. Gradually add powdered sugar while mixing on a low speed. If the frosting is too thick, drizzle in heavy cream a tablespoon at a time until you achieve a spreadable consistency.
  5. Once the cake is completely cool, gently unwrap it from the parchment and spread half the spiced rum frosting over the top. Carefully re-roll the cake into a log shape. Place the rolled cake onto a serving platter, seam side down. Cover the outside with the remaining frosting. Use a fork to create a lovely bark-like texture on the frosting surface. Lastly, decorate with a sprinkle of cinnamon sugar and your chosen garnishes like cranberries, rosemary, and pinecones for that authentic holiday touch.

Notes

Make sure your cream cheese is at room temperature to ensure a smooth frosting consistency. Don’t rush the cooling process; a warm cake can result in melted frosting. Use a serrated knife to trim the ends of the Yule log before serving for a polished presentation.

Nutrition

Find it online: https://mykitchenstorie.com/decadent-gingerbread-yule-log-recipe-for-the-holid/