Gingerbread Yule Log
Gingerbread cake filled with a marshmallow cream cheese filling. Perfect for the holidays!
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Ingredients
Cake:
- ¾ cup all purpose flour
- ¼ cup cornstarch
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp five spice powder
- 1 tsp baking soda
- ¼ tsp salt
- 4 eggs
- ¾ cup packed brown sugar
- powdered sugar for towel and topping
Marshmallow Cream Cheese Filling/Frosting
- ½ cup unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 7 oz marshmallow fluff
- 2 tsp vanilla
- 3 cups powdered sugar
Instructions
Cake:
- Preheat oven to 350°
- Cover an 18x13 half sheet pan with parchment paper, then spray and dust with flour. Set aside
- In a medium sized bowl, combine flour, spices, cornstarch, baking soda and salt
- In the bowl of a stand mixer using whisk attachment, beat the eggs on high until they have about tripled in volume
- Add sugar and mix for another 1-2 minutes or until thickened
- Add in the flour mixture and mix until just about combined, then finish folding the ingredients together by hand.
- Pour into baking pan and bake for 10-12 minutes or until the cake springs back when touched. Do not over bake!
- Remove from the oven and immediately turn over onto a clean kitchen towel that has been dusted with powdered sugar (to prevent sticking)
- Starting at one end, slowly roll the cake in the towel and tuck in the ends
- Move to a cooling rack and allow to cool for four hours
Frosting:
- Beat cream cheese and butter on medium speed until combined and fluffy.
- Add in vanilla and fluff and beat until combined
- Slowly add in powdered sugar and beat on medium low speed well combined.
Assemble:
- Carefully unroll cooled cake and remove towel
- Evenly spread filling over cake
- Carefully roll the cake again over filling
- Dust with powdered sugar