Gingerbread Yule Log Holiday (Print-Friendly Format)

Gingerbread cake rolled with cream cheese filling and covered in rich chocolate—perfect for festive celebrations.

# Ingredients You’ll Need:

→ Gingerbread Sponge

01 - 95 g all-purpose flour
02 - 50 g granulated sugar
03 - 1 teaspoon ground ginger
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 3 large eggs
10 - 60 ml molasses
11 - 60 ml vegetable oil or melted butter
12 - 1 teaspoon vanilla extract

→ Cream Cheese Filling

13 - 225 g cream cheese, softened
14 - 60 g unsalted butter, softened
15 - 1 teaspoon vanilla extract
16 - 240 g powdered sugar
17 - 15 ml heavy cream or milk

→ Chocolate Ganache (optional)

18 - 120 ml heavy cream
19 - 115 g semi-sweet chocolate chips
20 - 15 g butter (optional, for extra gloss)

→ Decoration

21 - Powdered sugar, for dusting
22 - Fresh rosemary or holly leaves, for garnish
23 - Optional: Chocolate shavings, edible glitter, or small meringue mushrooms

# How to Make It:

01 - Preheat the oven to 175°C. Line a 38×25 cm jelly roll pan with parchment paper and lightly grease the surface.
02 - In a large mixing bowl, whisk together flour, granulated sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until uniformly blended.
03 - In a separate bowl, beat the eggs until frothy. Add molasses, vegetable oil or melted butter, and vanilla extract. Whisk until smooth and emulsified.
04 - Gradually fold the dry mixture into the wet ingredients, mixing gently until just incorporated. Do not overmix; batter should remain thick and pourable.
05 - Pour batter into the prepared pan and spread evenly. Bake in the preheated oven for 12–15 minutes, or until the surface springs back when touched and a toothpick inserted in the center comes out clean.
06 - While baking, dust a clean kitchen towel lightly with powdered sugar. After baking, remove the cake and let cool for 5 minutes. Invert onto the sugared towel, carefully peel off parchment paper, and gently roll the sponge (without filling) within the towel. Cool completely to set shape.
07 - In a medium bowl, beat softened cream cheese and butter until light and fluffy, about 2 minutes. Add vanilla extract, powdered sugar, and heavy cream or milk. Continue beating until smooth, adjusting consistency if needed.
08 - Unroll the cooled sponge. Spread an even layer of cream cheese filling over the cake, leaving a small border. Carefully re-roll the cake, this time with the filling inside, using the parchment to assist. Place the filled log seam-side down on a serving platter and chill for at least 30 minutes to set.
09 - For ganache, gently warm heavy cream in a small saucepan until simmering. Remove from heat, add chocolate chips, and stir until melted and glossy. Stir in butter for added shine if desired. Let cool slightly before use.
10 - Once chilled, pour and spread ganache over the Yule log, allowing some to drip artfully over the sides. Let set at room temperature or refrigerate briefly.
11 - Dust with powdered sugar to mimic snow and adorn with rosemary, holly, or optional decorations. Slice and serve chilled or at room temperature.

# Extra Tips:

01 - Rolling the cake while warm with a sugared towel helps prevent cracking and ensures a smooth final shape.
02 - Chilling the filled log makes it easier to glaze and slice cleanly.

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