Quick Ginger Bread Yule Log Cake Recipe

Introduction

This Quick Ginger Bread Yule Log Cake combines warm spices and a luscious mascarpone filling to create a festive dessert that’s perfect for the holidays. With its tender gingerbread sponge and elegant meringue frosting, it’s both impressive and surprisingly easy to make at home.

Ingredients

• 1/4 tsp allspice
• 1/2 cup packed brown sugar (dark brown preferred)
• 4 eggs, separated
• 1/4 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup molasses (unsulphured)
• 1 tsp vanilla extract
• 1/4 cup plain yogurt
• 1 1/4 cups cake flour
• 1 tbsp ground ginger
• 1/4 tsp salt
• For the mascarpone filling:
• 1 cup heavy cream (36% milk fat or higher)
• 1/2 tsp vanilla extract
• 1/3 cup powdered sugar
• 1 cup mascarpone cheese
• For the meringue frosting:
• 1 cup granulated sugar
• 1/2 tsp vanilla extract
• 3 egg whites
• For the sugared cranberries and garnish:
• 1/4 cup fresh cranberries (firm, bright red)
• 1/2 cup simple syrup
• 1/4 cup granulated sugar
• 3 sprigs fresh rosemary

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper. In a stand mixer with a whisk attachment, whip egg whites to stiff peaks, then transfer them to a bowl and set aside. Using the paddle attachment, beat egg yolks at low speed while gradually adding brown sugar, granulated sugar, and vanilla extract.
2. Step 2: In a separate bowl, combine all dry ingredients. Add these along with yogurt and molasses to the egg yolk mixture. Scrape down the sides and mix until smooth. Gently fold whipped egg whites into the batter until fully incorporated. Spread evenly in the prepared pan and bake about 10 minutes, until edges brown slightly and cake springs back when touched.
3. Step 3: While the cake bakes, sprinkle powdered sugar generously over a clean kitchen towel. Immediately turn the hot cake onto the towel, keeping the parchment paper on top. Carefully roll the cake and towel together from one end and let it cool at room temperature for 1–2 hours.
4. Step 4: Prepare sugared cranberries by making simple syrup: microwave 1/4 cup sugar and 1/4 cup water until the sugar dissolves, then cool slightly. Dip fresh cranberries in syrup, then roll in granulated sugar. Let dry on a rack.
5. Step 5: Unroll the cooled cake gently, leave it in the towel to avoid sticking, and peel off the parchment. Whip mascarpone filling ingredients together in a stand mixer until stiff peaks form. Spread filling evenly over the cake, leaving a 1/2 inch border, then roll the cake tightly and chill for 30 minutes to 1 hour.
6. Step 6: For the meringue, whisk sugar and egg whites over a double boiler until warm and sugar dissolves. Transfer to a mixer and whip to stiff peaks, then add vanilla and whisk again. Cover the cake with meringue using an offset spatula, smoothing and texturing to resemble a log. Use a piping bag for ends and decorate with sugared cranberries and rosemary. Optionally, lightly torch the meringue for a toasted effect.
7. Step 7: Serve immediately or refrigerate until ready. The cake is best eaten the day it’s made but can keep for 1–2 days.

Tips & Variations

• Use dark brown sugar and unsulphured molasses for the richest gingerbread flavor.
• Make sure egg whites and yolks are whipped to the right consistency for a light, airy cake.
• For a dairy-free variation, try coconut cream instead of mascarpone and heavy cream.
• Sugared cranberries can be made up to a day in advance and stored in an airtight container.

Storage

Store the assembled yule log cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator. It will keep well for 1 to 2 days. When ready to serve, remove from fridge about 30 minutes beforehand to soften slightly. Avoid freezing as the texture of the meringue and mascarpone filling may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake base ahead of time?

Yes, you can bake the gingerbread cake layer a day ahead. Keep it tightly wrapped in plastic wrap at room temperature to maintain moisture. Roll it while warm on the day you assemble.

What if my cake cracks when rolling?

Don’t worry if your cake cracks during rolling; the meringue frosting will cover it nicely. Gentle handling and rolling when warm help minimize cracking, but small imperfections add character to the finished log.

Quick Ginger Bread Yule Log Cake Recipe

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★★★★★

4.6 from 111 reviews

This Quick Ginger Bread Yule Log Cake combines warm spices and rich molasses in a light, airy sponge rolled with a creamy mascarpone filling and topped with a glossy meringue frosting. Decorated with sugared cranberries and fresh rosemary, it’s a festive dessert perfect for the holiday season, offering a beautiful presentation and comforting flavors with a quick, straightforward baking process.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European, Holiday
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 1/4 tsp allspice
• 1/2 cup packed dark brown sugar
• 4 eggs, separated
• 1/4 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup molasses (unsulphured)
• 1 tsp vanilla extract
• 1/4 cup plain yogurt
• 1 1/4 cups cake flour
• 1 tbsp ground ginger
• 1/4 tsp salt

For the Mascarpone Filling:

• 1 cup heavy cream (at least 36% milk fat)
• 1/2 tsp vanilla extract
• 1/3 cup powdered sugar
• 1 cup mascarpone cheese

For the Meringue Frosting:

• 1 cup granulated sugar
• 1/2 tsp vanilla extract
• 3 egg whites

For the Sugared Cranberries and Garnish:

• 1/4 cup fresh cranberries (firm, bright red)
• 1/2 cup simple syrup (made from 1/4 cup sugar and 1/4 cup water)
• 1/4 cup sugared cranberries
• 1/2 cup granulated sugar
• 3 sprigs fresh rosemary

Instructions

1. Prepare the Cake Batter and Bake: Preheat the oven to 350°F (175°C). Line a 10×15 jelly roll pan with parchment paper. In a stand mixer with a whisk attachment, whip the egg whites to stiff peaks; transfer to a large bowl and set aside. Fit the mixer with a paddle attachment and place the egg yolks inside. On low speed, gradually add the brown sugar, granulated sugar, and vanilla extract until combined. In a separate bowl, mix all dry ingredients. Add the dry mix, yogurt, and molasses to the mixer and blend until smooth. Fold in the whipped egg whites gently until combined. Pour the batter evenly into the prepared pan and bake about 10 minutes until edges brown slightly and cake springs back when touched.
2. Roll the Cake and Cool: While baking, prepare a kitchen towel by dusting it heavily with powdered sugar. When cake is done, immediately invert it onto the sugared towel, leaving the parchment paper on top. Starting from one end, roll the cake up with the towel inside to prevent sticking. Let it cool 1-2 hours at room temperature in the rolled form.
3. Make Sugared Cranberries: Prepare simple syrup by microwaving 1/4 cup sugar and 1/4 cup water until dissolved, then let cool. Dip each fresh cranberry into the syrup, then roll in granulated sugar. Dry on a rack until ready to garnish. Optionally sugar only some cranberries for visual contrast.
4. Unroll and Fill the Cake: Carefully unroll the cooled cake while keeping it in the towel to avoid tearing. Peel away the parchment paper. In a stand mixer fitted with a whisk, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract; whip until stiff peaks form. Spread the filling evenly over the cake leaving about 1/2 inch margin. Roll the cake back up and transfer to a serving tray. Refrigerate for 30 minutes to 1 hour to set.
5. Prepare and Apply the Meringue: Set up a double boiler. Whisk sugar and egg whites together over simmering water until the mixture is warm and sugar dissolves. Transfer to a stand mixer and whip at high speed until stiff peaks form. Add vanilla and whip to combine. Reserve about one-third of the meringue in a piping bag.
6. Decorate and Serve: Use an offset spatula to spread the remaining meringue roughly all over the rolled cake to mimic a log texture. Use the meringue in the piping bag to cover the ends and refine decoration. Create bark-like texture by dragging a fork across the surface. Lightly torch the meringue with a blow torch to highlight ridges. Garnish with fresh rosemary, fresh cranberries, and sugared cranberries. Serve immediately or refrigerate and consume within 1-2 days for best freshness.

Notes

• Roll the cake immediately after baking while still warm to prevent cracking.
• Use dark brown sugar for a richer, deeper flavor in the cake.
• Ensure egg whites are whipped to stiff peaks for a light, airy cake texture.
• The cake is best eaten the same day but keeps well refrigerated up to 2 days.
• If the cake cracks during rolling, the meringue frosting will cover imperfections.
• Use a blow torch carefully on the meringue for a toasty effect without burning.
• Simple syrup can be stored in the fridge for later use on cranberries or desserts.

Keywords: Gingerbread, Yule Log, Christmas Cake, Holiday Dessert, Mascarpone Filling, Meringue Frosting, Sugared Cranberries, Festive Cake