Quick Ginger Bread Yule Log Cake Recipe

Introduction

This Quick Ginger Bread Yule Log Cake combines warm spices and a creamy mascarpone filling for a festive dessert that’s both impressive and easy to make. Topped with fluffy meringue frosting and sugared cranberries, it’s perfect for holiday gatherings or any special occasion.

Ingredients

• For the cake:
• 1/4 tsp allspice
• 1/2 cup packed brown sugar (dark brown recommended)
• 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
• 1/4 cup sugared cranberries
• 1/2 cup granulated sugar
• 3 sprigs fresh rosemary

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper. Using a stand mixer with a whisk attachment, whip the egg whites to stiff peaks then transfer them to a large bowl. Fit the mixer with a paddle attachment and beat the egg yolks on low speed while gradually adding brown sugar, granulated sugar, and vanilla extract.
2. Step 2: In a separate bowl, mix all dry ingredients. Add these along with the yogurt and molasses to the mixer. Scrape down the sides and beat until smooth. Gently fold the whipped egg whites into the batter until fully combined. Pour the batter evenly into the prepared pan and bake for about 10 minutes until edges brown slightly and the cake springs back when touched.
3. Step 3: While baking, sprinkle a kitchen towel generously with powdered sugar. When the cake is done, immediately invert it onto the towel, leaving the parchment paper on top. Starting from one end, roll the cake and towel together. Let cool for 1-2 hours at room temperature.
4. Step 4: Meanwhile, prepare sugared cranberries by heating 1/4 cup sugar and 1/4 cup water in the microwave until sugar dissolves, forming simple syrup. Let cool slightly. Dip cranberries into syrup, then coat with granulated sugar. Set them on a rack to dry.
5. Step 5: Once cooled, gently unroll the cake still in the towel and peel off parchment. Whip mascarpone filling ingredients in a stand mixer until stiff peaks form. Spread the filling over the cake evenly, leaving a small border around edges. Roll the cake up tightly and refrigerate for 30 minutes to 1 hour.
6. Step 6: To make meringue, whisk sugar and egg whites over a double boiler until warm and sugar dissolves. Transfer to a stand mixer and whip on high until stiff peaks form. Add vanilla and mix briefly. Reserve one-third of the meringue in a piping bag.
7. Step 7: Spread the remaining meringue over the cake with an offset spatula, creating a rough texture like bark. Use the piping bag to cover the ends and smooth edges. Texture the surface by dragging a fork to mimic a log’s appearance. Decorate with sugared cranberries and rosemary sprigs before serving.

Tips & Variations

• Use dark brown sugar for a richer, more complex spice flavor in the cake.
• If you don’t have mascarpone, cream cheese is a fine substitute but may alter texture slightly.
• For a non-alcoholic version of simple syrup, you can infuse it with orange zest or cinnamon sticks for extra warmth.
• Make sugared cranberries ahead and store them in an airtight container for up to 2 days before decorating.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, bring slices to room temperature or warm briefly in a low oven to preserve texture. Avoid freezing as the meringue frosting may become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer or whisk to beat the egg whites and combine the batter, though it may take a bit more time and effort to achieve stiff peaks.

What can I use instead of molasses?

If molasses isn’t available, you can substitute with dark corn syrup or sorghum syrup, but this will slightly change the flavor profile and color of the cake.

Quick Ginger Bread Yule Log Cake Recipe

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4.8 from 111 reviews

This Quick Ginger Bread Yule Log Cake is a festive and flavorful holiday dessert featuring a soft, spiced gingerbread cake rolled with a creamy mascarpone filling and topped with a glossy meringue frosting. Accented with sugared cranberries and fresh rosemary, the cake combines traditional Christmas flavors with a light, elegant presentation, perfect for celebrations and gatherings.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Christmas / Holiday

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
• 1/2 cup simple syrup (made from 1/4 cup sugar and 1/4 cup water)
• 1/4 cup granulated sugar (for coating cranberries)
• 3 sprigs fresh rosemary

Instructions

1. Prepare the Cake Batter and Bake: Preheat your oven to 350°F (175°C). Line a 10×15 jelly roll pan with parchment paper. Whip the egg whites in a stand mixer with a whisk attachment until stiff peaks form, then set aside. Using the paddle attachment, beat the egg yolks on low speed gradually adding the brown sugar, granulated sugar, and vanilla extract. In a separate bowl, mix all dry ingredients together, then add them to the mixer along with yogurt and molasses. Scrape down the sides and mix until smooth. Gently fold in the whipped egg whites until the batter is combined. Spread the batter evenly in the prepared pan and bake for about 10 minutes until the edges brown slightly and cake springs back when touched.
2. Roll the Cake and Cool: While baking, sprinkle a kitchen towel heavily with powdered sugar. Once cake is baked, immediately invert it onto the sugar-dusted towel with parchment paper still attached. Carefully roll the cake up inside the towel from one end. Let it cool rolled at room temperature for 1-2 hours.
3. Make Sugared Cranberries: Prepare simple syrup by microwaving 1/4 cup sugar and 1/4 cup water until dissolved and let it cool slightly. Dip fresh cranberries into the syrup, then roll in granulated sugar. Allow cranberries to dry on a rack until set. Use as many cranberries as desired for decoration.
4. Unroll and Fill the Cake: When cooled, gently unroll the cake still in the towel to avoid sticking, and remove parchment paper. Whip mascarpone filling ingredients (heavy cream, mascarpone, powdered sugar, vanilla) in a mixer until stiff peaks form. Spread filling evenly over cake, leaving a 1/2 inch border. Carefully re-roll the cake and place it on a serving tray. Refrigerate for 30 minutes to 1 hour to set.
5. Prepare and Apply the Meringue: Set up a double boiler with a metal or glass bowl. Whisk together egg whites and sugar over simmering water until warm and sugar dissolves. Transfer to mixer and whip on high until stiff peaks form. Add vanilla and whip briefly to incorporate. Put about one-third of meringue into a piping bag.
6. Decorate and Serve: Use an offset spatula to cover the rolled cake with meringue, roughly texturing it to resemble a tree log. Pipe meringue on the ends for full coverage. Use a fork or spoon to create bark-like texture on the surface. Garnish with sugared cranberries and rosemary sprigs. Serve chilled or at room temperature.

Notes

• Ensure the egg whites are whipped to stiff peaks for a light cake texture and stable meringue.
• Limit handling the cake during rolling to prevent cracking; any cracks will be hidden with frosting.
• Use dark brown sugar and unsulphured molasses for the richest gingerbread flavor.
• Sugared cranberries can be prepared ahead and stored in an airtight container at room temperature.
• Allow cake to chill after filling to improve sliceability and flavor meld.

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