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Quick Ginger Bread Yule Log Cake

Quick Ginger Bread Yule Log Cake for a Cozy Festive Treat

Quick Ginger Bread Yule Log Cake is a festive dessert that brings holiday cheer to your kitchen with its warm spices and luxurious filling.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Holiday
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs For egg replacement, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (equivalent to 1 egg).
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour For a gluten-free version, use a 1:1 gluten-free flour blend.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Plain Yogurt Substitution: Use coconut yogurt or applesauce (reduce sugar slightly if using applesauce).
  • 1/2 cup Molasses
For the Filling
  • 1 cup Mascarpone Cheese Substitution: Use whipped coconut cream for a dairy-free option.
For the Sugared Cranberries
  • 1 cup Sugar for sugared cranberries
  • 2 cups Fresh Cranberries
For the Garnish
  • 1 stalk Fresh Rosemary Optional garnish for aroma and visual appeal.

Equipment

  • Stand Mixer
  • 10x15 Jelly Roll Pan
  • Parchment paper
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 10x15 jelly roll pan with parchment paper.
  2. Whip the egg whites on medium speed until they reach stiff peaks.
  3. Mix egg yolks, brown sugar, granulated sugar, and vanilla until creamy.
  4. Sift together all-purpose flour, baking powder, ground ginger, cinnamon, nutmeg, and salt. Add to wet ingredients and mix.
  5. Gently fold in the yogurt and molasses, then fold in the whipped egg whites.
  6. Spread the batter into the prepared pan and bake for about 10 minutes.
  7. Cool the cake and roll it up in a powdered sugar-dusted towel.
  8. Prepare sugared cranberries by dipping them in syrup and rolling in sugar.
  9. Fill the cooled cake with mascarpone and roll it back up without the towel.
  10. Chill the filled Yule Log in plastic wrap for 30 minutes to an hour.
  11. Make meringue frosting by whisking egg whites and sugar over simmering water until warm, then beat until stiff peaks form.
  12. Decorate the Yule Log with sugared cranberries and rosemary before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool completely before filling to avoid melting the filling. Use fresh rosemary and cranberries for decoration and flavor.

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