Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure to grease it lightly. This will ensure that the cake comes out smoothly without sticking. The parchment paper will also make it easier to roll up the cake once it’s baked.

Step 2: Prepare the Gingerbread Cake Batter

In a large mixing bowl, whisk together the flour, sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. These dry ingredients will give the cake its warm, spiced flavor.

In a separate bowl, beat the eggs until frothy. Add the molasses, vegetable oil, and vanilla extract, whisking until smooth. The molasses is what gives the cake its rich, dark color and deep flavor, while the oil ensures that the cake remains moist.

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this could make the cake dense. The batter should be thick but pourable.

Step 3: Bake the Cake

Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 12-15 minutes or until the cake is springy to the touch and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake is done, remove it from the oven and allow it to cool for 5 minutes. Then, invert the cake onto the prepared towel, peeling off the parchment paper. Roll the cake up carefully with the towel (without the filling) and let it cool completely. This step is crucial for helping the cake hold its shape when it’s filled and rolled later.

Step 4: Make the Cream Cheese Filling

While the cake is cooling, prepare the filling. In a medium mixing bowl, beat the softened cream cheese and butter together until light and fluffy. This should take about 2-3 minutes. Add the vanilla extract, powdered sugar, and heavy cream (or milk). Continue beating until the mixture is smooth and creamy.

Taste the filling and adjust the sweetness or texture as needed by adding a little more powdered sugar or cream. The filling should be thick but spreadable.

Step 5: Assemble the Gingerbread Yule Log

Once the cake has completely cooled, carefully unroll the cake from the towel. Spread an even layer of the cream cheese filling over the surface of the cake, leaving a small border around the edges.

Carefully roll the cake back up, this time with the filling inside. Use the parchment paper to help guide the cake into a tight roll without squeezing too hard. Once the cake is rolled up, transfer it to a serving platter and chill in the fridge for at least 30 minutes to allow the filling to set.

Step 6: Make the Chocolate Ganache (Optional)

While the Yule log chills, make the optional chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from the heat and add the chocolate chips, stirring until smooth and glossy. If you prefer a glossier ganache, you can add a tablespoon of butter to the mixture.

Allow the ganache to cool slightly before pouring it over the top of the Yule log. Use a spatula to spread the ganache evenly, letting it drip over the edges for a more rustic look.

Step 7: Decorate the Yule Log

Once the ganache is set, dust the Yule log with powdered sugar to create the effect of snow. If you like, garnish with fresh rosemary or holly leaves for a festive touch. You can also add chocolate shavings, edible glitter, or small meringue mushrooms for an extra dose of holiday charm.

Step 8: Serve and Enjoy

Once your Gingerbread Yule Log is decorated, slice it into generous portions. This dessert is best served chilled but can also be enjoyed at room temperature. The cake will stay fresh in the fridge for up to 3 days, though it’s unlikely to last that long!