Gingerbread Christmas Log Cake

Why Make This Recipe

The Gingerbread Christmas Log Cake is a delightful holiday treat that brings festive cheer to any gathering. With its warm spices and creamy filling, this cake is perfect for celebrating with family and friends. It combines the classic flavors of gingerbread with the fun shape of a log cake, making it a standout dessert at holiday dinners. Not only is it delicious, but it also adds a charming touch to your dessert table.

How to Make Gingerbread Christmas Log Cake

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 3 large eggs
• 1 cup molasses
• 1/2 cup buttermilk
• Powdered sugar for dusting
• Cream cheese frosting (for filling and decoration)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
2. In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, cream the softened butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the molasses and buttermilk.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 12-15 minutes, or until a toothpick comes out clean.
8. Once baked, let it cool for a few minutes before turning it out onto a clean towel dusted with powdered sugar.
9. Spread cream cheese frosting over the cake, then carefully roll it up with the towel, starting from one end.
10. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour.
11. Unroll the cake, frost it again, and decorate as desired.
12. Serve chilled or at room temperature.

How to Serve Gingerbread Christmas Log Cake

Serve the Gingerbread Christmas Log Cake on a festive platter. You can slice it into pieces and arrange it nicely. A dusting of powdered sugar can add a lovely snowy effect, while additional decorations, such as holiday sprinkles or chocolate shavings, can enhance its appearance. This cake pairs beautifully with a cup of coffee or hot cocoa.

How to Store Gingerbread Christmas Log Cake

To store the Gingerbread Christmas Log Cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to five days. If you would like to keep it longer, you can freeze the cake. Just make sure to wrap it well. When ready to eat, thaw it in the refrigerator overnight.

Tips to Make Gingerbread Christmas Log Cake

• Make sure your butter is softened to room temperature for easier mixing.
• Use fresh spices for the best flavor.
• Be gentle when rolling the cake to avoid cracking.
• If you run out of cream cheese frosting, whipped cream can also be a nice filling.
• Decorate with seasonal fruits or nuts for added flavor and texture.

Variation

You can modify the flavor of the frosting by adding vanilla extract or spices like nutmeg. For a chocolate twist, use chocolate frosting instead of cream cheese.

FAQs

1. Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in the refrigerator until you’re ready to frost and serve it.

2. Is there a gluten-free version?
Yes, you can use gluten-free flour instead of all-purpose flour to make this recipe gluten-free.

3. Can I customize the filling?
Absolutely! You can fill the cake with whipped cream, ganache, or even a fruit preserve for a unique twist.

Gingerbread Christmas Log Cake

---

• Author: lydia
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful holiday treat combining classic gingerbread flavors with a charming log cake shape, perfect for festive gatherings.

---

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 3 large eggs
• 1 cup molasses
• 1/2 cup buttermilk
• Powdered sugar for dusting
• Cream cheese frosting (for filling and decoration)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
2. In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, cream the softened butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the molasses and buttermilk.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 12-15 minutes, or until a toothpick comes out clean.
8. Once baked, let it cool for a few minutes before turning it out onto a clean towel dusted with powdered sugar.
9. Spread cream cheese frosting over the cake, then carefully roll it up with the towel, starting from one end.
10. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour.
11. Unroll the cake, frost it again, and decorate as desired.
12. Serve chilled or at room temperature.

Notes

Use fresh spices for the best flavor. If you run out of cream cheese frosting, whipped cream can also be a nice filling.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 24g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg