Gingerbread Yule Log

5 from 4 votes

This Gingerbread Yule Log is made with a gingerbread sponge cake that is filled with a rum flavored cream cheese frosting. When decorated with rosemary, cranberries and even small pine cones, it makes the most beautiful holiday centerpiece.

Prep Time30

Cook Time10

Cool Time1

Total Time1 40

Course: Dessert

Cuisine: American, French

Servings: servings

Calories: 381kcal

Author: Lauren Harris

Ingredients

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 teaspoons vanilla extract

Spiced Rum Cream Cheese Frosting

2 tablespoons spiced rum (see notes)
8 ounces cream cheese (room temperature)
3 cups powdered sugar
3 tablespoons heavy cream

Instructions

Gingerbread Sponge Cake

Preheat oven to 350°F.
Line a standard size half sheet pan (approximately 12 x 18 x 1 inches) with parchment paper and spray with cooking spray. Ensure that the parchment paper extends about two inches longer on the each end.
In a small bowl combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
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
Add the eggs and brown sugar to the bowl of an electric mixer fitted with a paddle. Beat on high speed for 4-6 minutes or until light and fluffy.
4 eggs, 1/4 cup brown sugar
Slowly mix in the molasses, melted butter, and vanilla extract.
1/2 cup molasses, 2 teaspoons unsalted butter, 1 teaspoons vanilla extract
Reduce the speed to low and gradually add the flour mixture until just incorporated, being careful not to over-mix.
Pour the batter into the prepared pan and spread out evenly with a spatula.
Place the cake into the oven and bake for 9 to 11 minutes, or until the middle of the cake springs back when lightly touched.
Remove the cake from the oven and fold one end of the parchment over the cake and roll up. Place the rolled cake on a cooling rack and cool completely, about an hour.

Spiced Rum Cream Cheese Frosting

In the bowl of an electric mixer fitted with a paddle, beat the rum and cream cheese together on high speed until soft and smooth. Reduce the speed and mix in the powdered sugar.
2 tablespoons spiced rum, 8 ounces cream cheese, 3 cups powdered sugar
Add the heavy cream a little at a time until you reach a medium stiffness that can still easily be spread.
3 tablespoons heavy cream
Unroll the cooled cake and spread half of the frosting over the cake, then re-roll it back up. Transfer to a serving plate.
Cover the outside of the cake with the remaining frosting and using a fork, drag along the icing to create a bark-like appearance.
To decorate, sprinkle with cinnamon sugar and add cranberries, rosemary and pinecones where desired.

Notes

Tips and Techniques

Rum extract can be used in place of the spiced rum in the frosting. Start with 1/2 teaspoon, then adjust to suite your tastes.
Be sure to leave excess parchment paper on the ends of the sheet pan. This makes it much easier to roll the cake up as soon as it comes out of the oven.
Store leftover cake in an airtight container in the refrigerator. Consume within 5 days.

Nutrition