Introduction

This Gingerbread Yule Log is a festive and flavorful holiday dessert featuring spiced cake rolled with creamy filling, topped with a delicate white chocolate bark and garnished with sugared cranberries. It’s a perfect centerpiece that combines classic gingerbread spices with a light whipped cream frosting.

The image shows a dessert arranged on a white rectangular plate placed on a white marbled texture. The dessert has multiple thin, creamy white layers stacked vertically, with a soft, slightly rough texture from powdered sugar sprinkled over the top. Around the edges of the dessert, there are small dark red berries covered in a light layer of frosty sugar. Around the plate, green leafy sprigs and a glass bowl filled with similar sugar-coated red berries add color, while a glowing jar with warm fairy lights shines softly on the right side. The whole setup is cozy and festive. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200 grams) plus 1/3 cup (65 grams) granulated sugar, divided
1 cup (235 grams) water
1 cup (100 grams) fresh cranberries
3 large eggs
3/4 cup (145 grams) dark brown sugar
1/2 cup (150 grams) molasses or treacle
3 tablespoons (45 grams) mascarpone, sour cream, or applesauce
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
Several gratings or two pinches nutmeg
1/4 teaspoon kosher salt
3/4 cup (100 grams) all-purpose flour
Powdered sugar, for rolling
6 ounces (170 grams) white chocolate chips or chopped white chocolate
1 1/2 cups (355 ml) heavy cream
Scant 1 teaspoon vanilla bean paste or 1 1/2 teaspoons vanilla extract
1 1/2 to 3 tablespoons powdered sugar, plus more to decorate
3 tablespoons (45 grams) mascarpone or sour cream

Instructions

Step 1: Make the sugared cranberries by simmering 1 cup sugar with 1 cup water until sugar dissolves. Remove from heat, add cranberries, and chill the mixture in the fridge overnight or for at least an hour. Drain cranberries, roll them in the remaining 1/3 cup sugar, arrange on a plate, and chill until dry to the touch, about 45 minutes.
Step 2: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, securing it by dabbing pan edges with water. Butter or spray the parchment.
Step 3: Beat eggs with a whisk or mixer until bubbly. Add brown sugar, molasses, and mascarpone (or sour cream/applesauce), mixing well. Sprinkle baking soda, salt, and spices over the batter and whisk thoroughly. Gradually fold in the flour with a rubber scraper until combined.
Step 4: Pour batter into prepared pan and bake for 4 minutes. Rotate pan 180 degrees and bake another 4 minutes. Check the cake; if it jiggles or a tester has wet batter, bake in 2-minute intervals until set but still slightly sticky.
Step 5: Cool cake in pan for 5 minutes. Use a knife to loosen edges, invert cake onto a cooling rack lined with powdered sugar using a second piece of parchment and a cutting board. Carefully peel back parchment from the cake and sift more powdered sugar over the back.
Step 6: Roll the cake gently from the short side using the parchment underneath to form a snug coil. Rest seam side down and cool completely for a couple of hours at room temperature or about an hour in the fridge.
Step 7: For the bark, melt two-thirds of the white chocolate chips in the microwave or over low heat. Stir in the remaining chips off heat until smooth. Spread thinly on parchment paper, roll into a loose log, and chill until firm.
Step 8: Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Fold in mascarpone or sour cream until fully incorporated and smooth.
Step 9: Unroll the cooled cake carefully. Spread two-thirds of the whipped cream evenly, then roll the cake back up without parchment. Place it seam side down on a serving platter.
Step 10: Frost the exterior with the remaining whipped cream, leaving the ends exposed. Unroll the chilled chocolate bark and arrange pieces over the cream to mimic bark texture. Dust with powdered sugar and decorate with sugared cranberries.

Tips & Variations

Use mascarpone in the batter and filling to add richness and a slight tang that balances the spices beautifully.
If you prefer a dairy-free option, substitute sour cream with applesauce in the cake and omit mascarpone in the frosting.
Letting the sugared cranberries dry fully ensures they add a pleasant crunch and sparkling look to your decoration.
Rotate the pan during baking to ensure even cooking and prevent hot spots on the cake.
For a firmer bark, chill the white chocolate longer before cutting it into pieces.

Storage

Store the assembled yule log covered in the refrigerator for up to 3 days. Keep it sealed or wrapped to prevent drying out. Before serving, bring it to room temperature for about 20 minutes for the best texture. Leftover sugared cranberries can be kept in an airtight container refrigerated for about a week.

How to Serve

A slice of chocolate and cream rolled cake sits in the center of a white plate with pink and gold stripes around the edge. The cake slice shows two layers, a dark brown soft sponge cake spiraled with a white creamy filling. The sides of the slice are covered with textured white cream and thin white chocolate shavings. A sugar-coated red berry is placed next to the cake on the plate, with a light dusting of powdered sugar around it. In the background, a larger piece of the same rolled cake sits on a white rectangular plate, decorated with more sugar-coated red berries and cream. The scene is set on a light wood surface with blurred green leaves and soft yellow lights in the background, all against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this yule log in advance?

Yes, you can prepare the cake and filling a day ahead and assemble the log on the day you plan to serve it. Store the assembled cake covered in the fridge to keep it fresh.

What can I substitute for white chocolate bark?

If you prefer, you can replace the white chocolate bark with dark or milk chocolate, or decorate with chocolate shavings or toasted nuts for a different texture and flavor.

Gingerbread Yule Log with Cranberry and Chocolate Bark Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This Gingerbread Yule Log is a festive, spiced rolled cake that combines warm gingerbread flavors with a rich mascarpone cream filling and a decoration of white chocolate bark and sugared cranberries. The light and tender molasses cake is rolled with a fluffy vanilla mascarpone whipped cream and topped with crunchy white chocolate bark to resemble a traditional Yule log, perfect for holiday celebrations.

Author: Lena
Prep Time: 25 minutes
Cook Time: 12-14 minutes
Total Time: 3 hours
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cranberries

1 cup (200 grams) granulated sugar
1/3 cup (65 grams) granulated sugar (for rolling)
1 cup (235 grams) water
1 cup (100 grams) fresh cranberries

Cake

3 large eggs
3/4 cup (145 grams) dark brown sugar
1/2 cup (150 grams) molasses or treacle
3 tablespoons (45 grams) mascarpone, sour cream, or applesauce
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
Several gratings or two pinches nutmeg
1/4 teaspoon kosher salt
3/4 cup (100 grams) all-purpose flour
Powdered sugar, for rolling

Bark

6 ounces (170 grams) white chocolate chips or chopped white chocolate

Filling and Frosting

1 1/2 cups (355 ml) heavy cream
Scant 1 teaspoon vanilla bean paste or 1 1/2 teaspoons vanilla extract
1 1/2 to 3 tablespoons powdered sugar, plus more to decorate
3 tablespoons (45 grams) mascarpone or sour cream

Instructions

Make sugared cranberries: Combine 1 cup granulated sugar and 1 cup water in a saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat, add cranberries, and let soak in syrup in the fridge overnight or at least 1-2 hours. Drain cranberries and roll them in the remaining 1/3 cup sugar. Chill until dry to the touch, about 45 minutes in the fridge or shorter if cooler environment.
Prepare cake batter: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, securing with a little water and greasing. Beat eggs until bubbly, add brown sugar, molasses, and mascarpone/sour cream/applesauce, mixing well. Add baking soda, salt, and spices, whisk thoroughly. Gradually stir in flour with a rubber spatula until incorporated.
Bake cake: Pour batter into prepared pan and bake for 4 minutes. Rotate pan 180 degrees, bake 4 more minutes. Check cake; if needed, bake additional 2-minute increments until set but slightly sticky. Let cake cool 5 minutes in pan on a rack.
Roll cake: Loosen edges and carefully invert cake onto a cooling rack. Sift powdered sugar over top. Cover with a second parchment sheet and a cutting board; flip again so cake is face up. Peel off original parchment and sift powdered sugar on back. Using the parchment, roll cake snugly from short side and let cool completely in the rolled shape for 1-2 hours or chill until firm.
Make chocolate bark: Melt about two-thirds of white chocolate chips gently in microwave or stove until smooth. Remove from heat and stir in remaining chips to cool slightly. Spread chocolate thinly on large parchment and roll into a log shape leaving 1-2 inches space in center for loosening. Chill until firm, about 15 minutes.
Prepare cream filling: Beat heavy cream, vanilla, and powdered sugar until stiff peaks form. Gently whisk mascarpone or sour cream into whipped cream until smooth and stable.
Assemble cake: Unroll cooled cake carefully and spread about two-thirds of the cream evenly over the surface. Re-roll cake gently, peeling off parchment as you go. Place roll seam-side down on serving tray. Frost outside with remaining cream, leaving ends uncovered.
Decorate with bark and cranberries: Unroll chocolate bark and break into long and short curved pieces. Arrange over whipped cream to mimic tree bark. Sprinkle with powdered sugar and decorate platter with sugared cranberries.

Notes

The cake may appear underbaked but should be set and spring back to a gentle jiggle without loose batter.
Rolling the cake while warm but not hot helps prevent cracking and sticking.
Mascarpone or sour cream in the cream adds stability and slight tang.
Sugared cranberries can be made in advance and keep well chilled.
The white chocolate bark adds texture and visual appeal mimicking real Yule log bark.
If you prefer, applesauce can be used instead of mascarpone or sour cream to lighten the cake.

Keywords: gingerbread, yule log, holiday dessert, rolled cake, white chocolate bark, sugared cranberries