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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/gingerbread-cake-roll-easy-yule-log-christmas-dessert-recipe/