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Decadent Gingerbread Yule Log Recipe

★★★★★

4.7 from 148 reviews
  • Author: lina
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

This Decadent Gingerbread Yule Log is a festive holiday dessert featuring a light and spiced gingerbread sponge cake rolled with a rich spiced rum cream cheese frosting. Its delicate aromatic spices and creamy frosting make it a perfect centerpiece for Christmas celebrations, garnished with cinnamon sugar and seasonal accents for a traditional yet elegant finish.

Ingredients

Scale

Gingerbread Sponge Cake:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 2 teaspoons unsalted butter (melted)
  • 1 teaspoon vanilla extract

Spiced Rum Cream Cheese Frosting:

  • 1 tablespoon spiced rum
  • 8 ounces cream cheese (room temperature)
  • 3 cups powdered sugar
  • 2–3 tablespoons heavy cream

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a half sheet pan with parchment paper, allowing the edges to hang over for easy cake removal. Lightly spray the parchment with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, cinnamon, ground ginger, cloves, nutmeg, and salt. This mixture forms the flavorful base of the sponge cake.
  3. Beat Eggs and Sugar: In an electric mixer, combine the eggs and brown sugar. Beat on high speed for 4-6 minutes until the mixture is light and fluffy, which adds airiness to the cake.
  4. Add Molasses, Butter, and Vanilla: Slowly pour in the molasses and melted butter, followed by the vanilla extract. Mix just until incorporated, maintaining the batter’s light texture.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix carefully and only until combined to avoid a dense cake.
  6. Bake the Sponge Cake: Pour the batter evenly into the prepared pan and spread with a spatula. Bake for 9 to 11 minutes until the center springs back lightly to the touch.
  7. Roll the Cake: Remove from oven. While still warm, fold one end of the parchment over the cake and gently roll it up with the parchment inside. Allow it to cool completely on a rack for about one hour to set the shape.
  8. Make the Frosting: In a bowl, whip together spiced rum and cream cheese until smooth. Gradually add powdered sugar mixing on low speed. If too thick, add heavy cream a tablespoon at a time until spreadable.
  9. Assemble the Yule Log: Unroll the cooled cake gently and spread half the frosting evenly over the surface. Carefully re-roll the cake without parchment this time.
  10. Frost the Log: Place the roll seam side down on a serving platter. Cover the outside with the remaining frosting and create a bark-like texture using a fork.
  11. Decorate: Sprinkle cinnamon sugar over the frosting and garnish with cranberries, rosemary sprigs, and festive pinecones for a beautiful holiday presentation.

Notes

  • Ensure cream cheese is at room temperature to achieve a smooth frosting consistency.
  • Allow the cake to cool completely before frosting to prevent melting the cream cheese.
  • Use a serrated knife to trim the ends of the Yule log before serving for a neat appearance.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Gingerbread Yule Log, Holiday Dessert, Christmas Cake, Spiced Rum Frosting, Festive Roll Cake

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Find it online: https://yummybylina.com/decadent-gingerbread-yule-log-recipe/