Jump to Recipe Print RecipeAs the inviting scent of ginger and spices fills the air, my kitchen transforms into a winter wonderland. This Quick Ginger Bread Yule Log Cake is my go-to for celebrating the holidays, effortlessly combining festive flavor with delightful presentation. With cozy spices wrapped around a creamy filling, it’s not just a feast for the eyes; this cake is also surprisingly easy to make, making it a perfect choice for busy home chefs. Plus, it caters to various diets, offering vegan options that ensure everyone can indulge in this holiday treat. Whether you’re hosting a festive gathering or simply craving something special, this Yule Log Cake promises to bring warmth to your table. Curious about how to create this holiday masterpiece? Let’s get started! Why is This Yule Log Cake Special? Festive Flavors: Each bite of this Quick Ginger Bread Yule Log Cake is filled with the warmth of ginger and spices, making it a perfect festive treat. Surprisingly Simple: The straightforward method ensures that even beginner bakers can impress their guests without spending hours in the kitchen. Dietary Friendly: With easy substitution options for vegan and dairy-free diets, everyone can enjoy this delightful dessert together! Impressive Presentation: This cake not only tastes great but also looks stunning on any holiday table, thanks to its rustic log appearance adorned with seasonal garnishes. Time-Saving Treat: Bake and chill in just a couple of hours, allowing you more time to enjoy the festivities with family and friends. Cozy Comfort: Pair it with a warm cup of spiced tea or coffee for the ultimate cozy experience, making it a go-to festive dessert. Ginger Bread Yule Log Cake Ingredients For the Cake • Egg Whites – Provides structure and stability to the cake. Note: Substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg for a vegan alternative. • Egg Yolks – Adds richness and moisture to the batter. • Brown Sugar – Sweetness and depth of flavor. • Granulated Sugar – Additional sweetness, helps with the cake’s texture. • Vanilla Extract – Enhances overall flavor. • All-Purpose Flour – The main structure of the cake. • Baking Powder – Leavening agent for added height. • Ground Ginger, Cinnamon, Nutmeg – Spices that impart warmth and holiday aroma. • Plain Yogurt – Adds moisture and slight tanginess. Note: Substitute with dairy-free yogurt or applesauce (reduce sugar slightly if using applesauce). • Molasses – Rich flavor; dark brown color. For the Filling • Mascarpone Cheese – For the creamy filling. Note: Substitute with whipped coconut cream for a dairy-free option. For the Topping • Sugared Cranberries – Decorative and flavorful garnish. • Powdered Sugar – For dusting and sweetness in the meringue frosting. • Fresh Rosemary – Optional decorative touch. Step‑by‑Step Instructions for Ginger Bread Yule Log Cake Step 1: Preheat and Prepare the Pan Begin by preheating your oven to 350°F (175°C). While it warms, grab a 10×15 jelly roll pan and line it with parchment paper, ensuring the paper overhangs slightly for easy cake removal. This preparation will ensure your Ginger Bread Yule Log Cake bakes evenly and releases effortlessly. Step 2: Whip the Egg Whites In a stand mixer fitted with a whisk attachment, add the egg whites and whip on high speed until stiff peaks form, which should take about 2-3 minutes. Once achieved, set the whipped egg whites aside gently; this fluffy mixture will add structure to your cake and is crucial for its lightness. Step 3: Combine Wet Ingredients In a separate mixing bowl, whisk together the egg yolks, brown sugar, granulated sugar, and vanilla extract until smooth and creamy. This mixture should be light in color and slightly thickened, creating a wonderful base filled with rich flavors for your Ginger Bread Yule Log Cake. Step 4: Mix Dry Ingredients In another bowl, sift together the all-purpose flour, baking powder, ground ginger, cinnamon, and nutmeg. Mixing these dry ingredients thoroughly will blend the spices evenly into the cake, ensuring every slice is fragrant and delightful. Step 5: Combine and Mix Gradually add the dry mixture into the egg yolk mixture, followed by the yogurt and molasses. Stir gently until just combined, avoiding over-mixing to maintain the batter’s light texture. This smooth batter will form the body of your festive Ginger Bread Yule Log Cake. Step 6: Fold in the Egg Whites Using a spatula, gently fold the previously whipped egg whites into the batter, doing this in three additions. Carefully combine until no white streaks remain; this technique is vital for retaining the airy texture, ensuring your Yule log turns out light and fluffy. Step 7: Bake the Cake Spread the batter evenly into the prepared jelly roll pan, smoothing it out to the corners. Bake in the preheated oven for about 10 minutes, or until the edges are lightly browned and the center springs back when lightly pressed. This quick baking ensures a moist yet firm cake perfect for rolling. Step 8: Cool and Roll the Cake Dust a clean kitchen towel generously with powdered sugar, then carefully invert the baked cake onto it immediately after removing it from the oven. Peel off the parchment paper and roll the cake tightly with the towel, starting from the short end; let it cool for 1-2 hours. This shapes the signature Yule log while cooling. Step 9: Prepare Sugared Cranberries While the cake cools, prepare the sugared cranberries for decoration. In a small saucepan, bring simple syrup to a gentle simmer and dunk fresh cranberries in the syrup. Then roll them in granulated sugar until well-coated, creating a stunning garnish that sparkles atop your finished cake. Step 10: Unroll and Fill Once cooled, gently unroll the cake from the towel, taking care not to crack it. Spread a generous layer of mascarpone cheese over the surface, evenly distributing it with a spatula to ensure a rich filling in your Ginger Bread Yule Log Cake. Step 11: Roll and Chill the Cake Carefully roll the cake back into its original shape, this time without the towel, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes to 1 hour, allowing the filling to set and the cake to firm up, making it easier to frost and serve later. Step 12: Make the Meringue Frosting Prepare the meringue frosting by combining egg whites and powdered sugar in a double boiler over simmering water. Whisk continuously until the sugar dissolves and the mixture reaches 160°F (71°C). Remove from heat and whip until stiff peaks form, creating a fluffy, glossy meringue ready for frosting. Step 13: Frost and Decorate the Cake Using a spatula, frost the rolled cake liberally with the meringue, crafting texture with a fork for an inviting finish. For added flair, use a culinary torch to lightly toast the edges of the meringue, giving your Ginger Bread Yule Log Cake a warm, rustic touch before serving. Step 14: Final Garnish and Serve Finally, garnish your beautiful cake with the sugared cranberries and optional fresh rosemary for a festive presentation. Slice this charming Ginger Bread Yule Log Cake and relish the warmth of the holiday season with each delicious piece. Ginger Bread Yule Log Cake Variations Feel free to add your own twist to this delightful cake, making it truly yours! Vegan Option: Replace egg whites with 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg, keeping the cake plant-based. Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious cake that caters to gluten-sensitive guests. Spice it Up: Swap in pumpkin pie spice for a cozy, fall-inspired flavor that brings a new dimension to the holiday classic. Nutty Twist: Add chopped walnuts or pecans to the batter for a delightful crunch, enhancing both flavor and texture. Chocolate Delight: Fold in dairy-free chocolate chips for a rich, chocolatey addition that will please any chocolate lover. Apple-Cinnamon Version: Incorporate finely diced apples and a dash more cinnamon into the batter for a fruity, spiced surprise. Coconut Cream Filling: Use whipped coconut cream instead of mascarpone for an even creamier, coconut-tinged filling that’s also dairy-free. Whether you want to explore these variations or try something else, remember that your creativity in the kitchen can shine brightly, much like serving a slice alongside a warm cup of spiced tea or coffee to elevate your festive experience. For more delicious treats to bask in the holiday spirit, consider trying my recipes for Decadent Chocolate Cake or Lemon Blackberry Cake Roll for some extra sweetness. Expert Tips for Ginger Bread Yule Log Cake Stiff Peaks Matter: Ensure that the egg whites are whipped to stiff peaks; this is crucial for achieving the light and airy texture of the cake. Avoid Cracks: If the cake cracks while rolling, don’t panic! Just cover the cracks with meringue to seamlessly mask imperfections. Gentle Folding: When incorporating egg whites, fold gently to maintain the fluffiness of the batter, which is essential for a successful Ginger Bread Yule Log Cake. Cooling Time: Allow the cake to cool in the towel for the recommended time; rushing this step can lead to difficulty when rolling and filling. Practice Meringue: Use a double boiler to help dissolve the sugar fully for the meringue, which prevents graininess and ensures a smooth, glossy finish. Storage Tips for Ginger Bread Yule Log Cake Room Temperature: Store the Yule log cake at room temperature for up to 4 hours. If it’s longer, keep it covered with a clean kitchen towel to prevent drying out. Fridge: For best taste, keep the cake in an airtight container in the refrigerator for up to 2 days. This will help maintain its moist texture and delightful flavor. Freezer: You can freeze the Ginger Bread Yule Log Cake for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil, to prevent freezer burn and preserve its taste. Reheating: To enjoy this festive treat warm, let it thaw in the fridge overnight, then place slices in a preheated oven at 300°F (150°C) for about 10 minutes, which will help retain its softness. Make Ahead Options Preparing your Quick Ginger Bread Yule Log Cake in advance is a fantastic way to save time during the busy holiday season! You can bake the cake itself up to 24 hours in advance; simply cool it as directed, then roll it up in a kitchen towel, wrap tightly in plastic wrap, and refrigerate. The filling can also be made up to 3 days ahead; store it in an airtight container in the fridge. When you’re ready to finish your Ginger Bread Yule Log Cake, simply unroll, spread the pre-made filling, roll it back up, and chill for 30 minutes before adding the meringue frosting. This way, your cake will be just as delicious while allowing you more time to enjoy the festivities! What to Serve with Quick Ginger Bread Yule Log Cake Indulge your senses by creating a harmoniously festive meal with complementary dishes that elevate this spiced delight. Whipped Coconut Cream: A dairy-free topping that adds a luxurious, creamy texture, balancing the cake’s spices beautifully. Spiced Apple Cider: The warmth and sweetness of this drink enhance the ginger flavors, creating a cozy, inviting atmosphere. Roasted Winter Vegetables: Carrots, parsnips, and Brussels sprouts drizzled with maple syrup bring earthiness and contrast to the cake’s sweetness. Cranberry Sauce: Bright and tangy, this accompaniment complements the richness of the Yule log, making every bite refreshing. Ginger Tea: Infused with ginger and lemon, it echoes the cake’s flavors and offers a soothing touch after rich holiday meals. Chocolate Truffles: Dark chocolate’s richness pairs excellently with the spiced cake, providing a decadent finish to your dessert spread. Pumpkin Spice Latte: This popular festive drink echoes cozy flavors and brings an aromatic warmth that guests will love. Marshmallow Hot Chocolate: Sweet and comforting, it adds a delightful contrast to the spiced notes of the Ginger Bread Yule Log Cake. Ginger Bread Yule Log Cake Recipe FAQs How do I choose the right ingredients for my Ginger Bread Yule Log Cake? Selecting the right ingredients can make all the difference! For the best flavor, opt for fresh spices rather than pre-ground; they have a more vibrant and aromatic profile. Ensure your eggs are at room temperature to help incorporate air more efficiently when whipping the egg whites, leading to that light texture we all love in a Yule log cake. What are the best storage methods for the Ginger Bread Yule Log Cake? To keep your Yule log cake fresh, store it in an airtight container in the refrigerator for up to 2 days. If you want to savor it longer, freeze the cake wrapped tightly in plastic wrap and then aluminum foil; it can be stored for up to 2 months. Remember, moisture retention is key, so the wrapping method is crucial! Can I freeze the Ginger Bread Yule Log Cake? If so, how? Absolutely! To freeze your Ginger Bread Yule Log Cake, first, let it cool completely. Then, wrap it tightly in plastic wrap. Next, wrap it again in aluminum foil to protect it from freezer burn. This way, you can enjoy it for up to 2 months! When you’re ready to eat, thaw it in the fridge overnight, then warm slices in a preheated oven at 300°F (150°C) for about 10 minutes, making it delightful once again. What should I do if my cake cracks when rolling? If your cake cracks, don’t worry; it’s an easy fix! Just cover the cracks with the meringue frosting. This not only conceals the imperfections but also adds a lovely texture. Alternatively, consider rolling it more loosely during the cooling phase next time to minimize cracks. Are there any dietary restrictions I should keep in mind? Great question! This Ginger Bread Yule Log Cake can be easily adapted for various diets. You can substitute the egg whites with a flaxseed mixture for a vegan option, and for a dairy-free version, replace mascarpone cheese with whipped coconut cream. Always inform your guests of modifications, especially if they have allergies to specific ingredients like nuts or gluten, if you decide to incorporate those alternatives! How long can I keep the Ginger Bread Yule Log Cake at room temperature? The cake can stay at room temperature for up to 4 hours if covered with a clean kitchen towel to prevent it from drying out. However, for longer storage, it’s best to keep it refrigerated. Enjoy the deliciousness! Ginger Bread Yule Log Cake: A Cozy Holiday Treat You’ll Love This Ginger Bread Yule Log Cake is filled with festive flavors and boasts a stunning presentation, making it a beloved holiday treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsCooling Time 2 hours hrsTotal Time 2 hours hrs 40 minutes mins Servings: 12 slicesCourse: CakesCuisine: American, HolidayCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake3 large Egg Whites Substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg for vegan option.3 large Egg Yolks1 cup Brown Sugar1/2 cup Granulated Sugar1 teaspoon Vanilla Extract1 cup All-Purpose Flour1 teaspoon Baking Powder1 teaspoon Ground Ginger1 teaspoon Ground Cinnamon1/4 teaspoon Ground Nutmeg1/2 cup Plain Yogurt Substitute with dairy-free yogurt or applesauce (reduce sugar slightly if using applesauce).1/4 cup MolassesFor the Filling1 cup Mascarpone Cheese Substitute with whipped coconut cream for dairy-free option.For the Topping1 cup Sugared Cranberries1 cup Powdered Sugar1 sprig Fresh Rosemary Optional decorative touch. Equipment Stand Mixerjelly roll panparchment paperspatulaDouble Boiler Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare a 10×15 jelly roll pan lined with parchment paper.In a stand mixer, whip the egg whites on high speed until stiff peaks form (2-3 minutes).Whisk egg yolks, brown sugar, granulated sugar, and vanilla extract together until smooth and creamy.In another bowl, sift all-purpose flour, baking powder, ground ginger, cinnamon, and nutmeg together.Gradually add the dry mixture to the egg yolk mixture, followed by plain yogurt and molasses.Gently fold the whipped egg whites into the batter in three additions until no white streaks remain.Spread the batter in the prepared jelly roll pan and bake for 10 minutes or until lightly browned.Dust a clean kitchen towel with powdered sugar and invert the baked cake onto it. Roll the cake tightly with the towel and cool for 1-2 hours.Prepare sugared cranberries by dunking fresh cranberries in simple syrup and rolling them in granulated sugar.Unroll the cooled cake and spread a layer of mascarpone cheese over it.Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for 30 minutes to 1 hour.Prepare meringue frosting by whisking egg whites and powdered sugar over simmering water until sugar dissolves. Whip until stiff peaks form.Frost the rolled cake with meringue using a spatula and optionally toast the edges with a culinary torch.Garnish with sugared cranberries and fresh rosemary before serving. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg NotesEnsure that the egg whites are whipped to stiff peaks for the best texture. If the cake cracks while rolling, cover with meringue to mask imperfections. Tried this recipe?Let us know how it was!
