Description

Gingerbread Christmas Log Cake is a festive delight that brings warmth and nostalgia to your holiday celebrations. This beautifully rolled cake features a rich blend of ginger, cinnamon, and cocoa, enveloped in fluffy whipped cream. Perfect for impressing your guests or enjoying with family, this show-stopping dessert is easy to make—even for beginner bakers. Each slice offers a delightful taste of the season, making it an essential addition to your holiday dessert table.

Ingredients

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1 cup all-purpose flour
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 cup unsweetened cocoa powder
1/4 cup unsulfured molasses
1/2 cup light brown sugar
3 large eggs (room temperature)
2 tbsp melted butter
1 cup heavy whipped cream (for topping)
Powdered sugar (for dusting)

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Instructions

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together flour, baking powder, ginger, cinnamon, cocoa powder, and salt until well combined.
In another bowl, mix molasses, brown sugar, eggs, and melted butter until smooth and glossy.
Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
Pour batter into the prepared pan and bake for 15-20 minutes or until a toothpick comes out clean yet moist.
Cool slightly before transferring to a powdered sugar-dusted kitchen towel. Roll up while warm to shape.
Once cool, unroll the cake and spread whipped cream over it before rolling tightly again.
Place seam side down on a platter and dust with powdered sugar before slicing.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 24g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg