Gingerbread Yule Log

I made a gingerbread yule log for a kid’s ninth birthday Saturday with a Christmas theme. Rolled gingerbread cake with whipped cream filling, decorated to look like a forest log with meringue mushrooms.

The recipe is below.

Gingerbread Yule Log

Prep Time: 30 min | Cook Time: 15 min | Total Time: 1 hr 15 min (includes cooling) | Servings: 12

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/3 cup unsulphured molasses
• 1 tablespoon vegetable oil
• Powdered sugar, for rolling and dusting
• For the filling:
• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• For the chocolate bark coating:
• 6 oz dark chocolate chips or chopped dark chocolate
• 3 tablespoons unsalted butter
• 1 cup powdered sugar, sifted
• 3–4 tablespoons hot water

Instructions

1. Preheat and prep. Preheat oven to 375°F. Grease a 10x15-inch jelly roll pan, line with parchment paper, and grease the parchment. Set aside a clean kitchen towel and dust it generously with powdered sugar.
2. Make the batter. Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a bowl. In a separate large bowl, beat eggs and granulated sugar with a hand mixer on high for 3–4 minutes until thick and pale. Beat in molasses and oil until combined. Fold in the flour mixture until just incorporated.
3. Bake the cake. Spread batter evenly into the prepared pan. Bake for 12–15 minutes, until the cake springs back when lightly touched and a toothpick comes out clean.
4. Roll the cake. Immediately loosen the edges and turn the hot cake out onto the powdered-sugar-dusted towel. Peel off the parchment. Starting at a short end, roll the cake up tightly inside the towel. Set seam-side down and let cool completely, about 45 minutes.
5. Make the filling. Beat cream cheese until smooth. Add powdered sugar and vanilla and beat until fluffy. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture until combined and airy.
6. Fill and re-roll. Gently unroll the cooled cake. Spread the filling evenly across the surface, leaving a 1/2-inch border at the edges. Re-roll the cake (without the towel), wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
7. Make the chocolate coating. Melt chocolate and butter together in a heatproof bowl over simmering water (or microwave in 30-second bursts, stirring). Let cool slightly. Stir in powdered sugar and enough hot water to reach a spreadable, slightly textured consistency.
8. Decorate. Place the chilled log seam-side down on a serving platter. Spread the chocolate coating over the outside. Drag a fork along the length of the log to create a bark-like texture. Dust lightly with powdered sugar to mimic snow. Refrigerate until ready to serve.

Nutrition (per serving)

Calories: 360 | Protein: 5g | Fat: 20g | Carbs: 42g | Fiber: 1g | Sodium: 180mg