Gingerbread Cake Roll (Easy Yule Log Christmas Dessert) Recipe

Introduction

This Gingerbread Cake Roll is a delightful twist on the classic Yule Log, perfect for holiday gatherings. Packed with warm spices and topped with creamy white chocolate buttercream, it’s both festive and easy to make. Impress your guests with this soft, spiced cake rolled with whipped cream and decorated with a beautiful bark pattern.

Ingredients

• 4 large eggs (separated)
• 1 cup all-purpose flour
• 1/2 cup molasses
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar for dusting
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)
• 1/2 cup unsalted butter (softened)
• 2 oz cream cheese (room temperature)
• 1/2 cup white chocolate chips (melted and cooled)
• 2/3 cup powdered sugar (for buttercream)
• 1/2 teaspoon vanilla extract (for buttercream)
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. Step 3: Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk until light and foamy. Gradually add the granulated sugar while whisking on medium-high speed until medium peaks form. Transfer to a large bowl and set aside.
4. Step 4: Clean the mixer bowl. Add the egg yolks and beat on medium-high speed until foamy. Add the molasses and vanilla extract, then beat until the mixture is pale, about 3-4 minutes.
5. Step 5: Add about one-third of the beaten egg whites to the yolk mixture and combine using the whisk attachment. Gently fold in the remaining egg whites in two additions with a spatula, being careful not to deflate the mixture.
6. Step 6: Fold the flour mixture into the batter in four additions, ensuring all flour is incorporated after each addition. Scrape the bottom of the bowl to check for any streaks.
7. Step 7: Pour the batter into the prepared pan and spread it evenly.
8. Step 8: Bake for 15-17 minutes or until the cake is golden and springs back lightly when touched.
9. Step 9: While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
10. Step 10: Remove the cake from the oven and let it cool for 5 minutes. Invert it onto the prepared kitchen towel, peel off the parchment paper, and roll the cake up tightly in the towel. Allow it to cool completely on a wire rack while rolled.
11. Step 11: To prepare the whipped cream, whip the heavy cream on high speed for one minute, then add the powdered sugar and vanilla. Continue whisking until the cream thickens and holds stiff peaks.
12. Step 12: Once the cake is cooled, gently unroll it and spread the whipped cream evenly over the surface, leaving a small border around the edges.
13. Step 13: Roll the cake back up without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to set.
14. Step 14: For the white chocolate buttercream, beat the softened butter and cream cheese together until fluffy. Add the melted and cooled white chocolate and beat again. Then add powdered sugar and vanilla extract, mixing for about 30 seconds until smooth.
15. Step 15: Spread the white chocolate buttercream evenly over the chilled cake. Use a fork to create a bark-like texture over the surface. Mix the granulated sugar and ground cinnamon together and sprinkle over the cake as a finishing touch.

Tips & Variations

• For a richer flavor, substitute half of the all-purpose flour with whole wheat pastry flour.
• Use cream cheese frosting instead of white chocolate buttercream for a tangier finish.
• Add finely chopped crystallized ginger to the whipped cream filling for extra zing.
• Ensure the egg whites are whipped to medium peaks to help the cake stay light and airy.
• If you don’t have molasses, dark corn syrup mixed with a bit of brown sugar can be a substitute.

Storage

Store the cake roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. To serve, slice with a sharp knife, wiping the blade clean between cuts for neat slices. Leftovers can be frozen wrapped well for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake roll and refrigerate it for up to 24 hours before serving. This allows the flavors to meld and the filling to set perfectly.

What if I don’t have a jelly roll pan?

A shallow baking sheet or a rimmed cookie sheet approximately 9×13 inches works well as a substitute for a jelly roll pan.

Gingerbread Cake Roll (Easy Yule Log Christmas Dessert) Recipe

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★★★★★

4.9 from 79 reviews

This Gingerbread Cake Roll is a festive and flavorful Yule Log perfect for Christmas dessert. Featuring a spiced gingerbread sponge filled with whipped cream, then frosted with a luscious white chocolate buttercream and finished with a cinnamon sugar bark pattern, it combines classic holiday spices with creamy textures for a delightful treat.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 4 large eggs, separated
• 1 cup all-purpose flour
• 1/2 cup molasses
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

For the Whipped Cream Filling:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the White Chocolate Buttercream:

• 1/2 cup unsalted butter, softened
• 2 oz cream cheese, room temperature
• 1/2 cup white chocolate chips, melted and cooled
• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Cinnamon Sugar Topping:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, combine the flour, baking powder, ground cinnamon, ginger powder, nutmeg, cloves, and salt.
3. Whip egg whites: Using a stand mixer with the whisk attachment, beat the egg whites until light and foamy. Slowly add the granulated sugar and continue to whisk at medium-high speed until medium peaks form. Transfer to a large bowl and set aside.
4. Prepare yolk mixture: Clean the mixer bowl, then add the egg yolks and beat until foamy. Mix in the molasses and vanilla extract, then continue beating until pale, about 3-4 minutes.
5. Combine egg mixtures: Add about one-third of the whipped egg whites to the yolk mixture and combine. Then gently fold in the remaining egg whites in two additions using a spatula to maintain airiness.
6. Incorporate dry ingredients: Fold the dry flour mixture into the batter in four additions, ensuring no flour streaks remain and avoiding deflating the batter.
7. Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 15-17 minutes until the cake turns golden and springs back to touch.
8. Cool and roll: Dust a clean kitchen towel with powdered sugar. After baking, cool the cake for 5 minutes, then invert it onto the towel. Peel off the parchment paper carefully and roll the cake up tightly in the towel. Allow it to cool completely on a wire rack while rolled.
9. Make whipped cream filling: Whip heavy cream on high speed for one minute. Add powdered sugar and vanilla extract, then continue whipping until thick peaks form.
10. Fill the cake: Unroll the cooled cake gently, spread the whipped cream evenly over the surface leaving a small border, then roll the cake back up without the towel.
11. Chill the roll: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling.
12. Prepare white chocolate buttercream: Cream together softened butter and cream cheese until fluffy. Add cooled melted white chocolate, powdered sugar, and vanilla extract, beating for about 30 seconds until smooth and creamy.
13. Frost and decorate: Spread the white chocolate buttercream evenly over the chilled cake roll. Use a fork to create a bark-like textured pattern. Finally, sprinkle the cinnamon sugar mixture over the frosting for a festive finish.

Notes

• Be gentle when folding to keep the batter light and airy for a soft, spongy cake.
• Dusting the kitchen towel with powdered sugar prevents the cake from sticking when rolling.
• Chill the cake roll well before frosting for easier handling and cleaner decoration.
• If white chocolate chips are not available, chopped white chocolate can be melted as a substitute.
• This cake roll can be made a day ahead and stored chilled, wrapped tightly in plastic to maintain freshness.

Keywords: Gingerbread Cake Roll, Yule Log, Christmas Dessert, Holiday Cake, Spiced Cake Roll, White Chocolate Buttercream