Tasty Gingerbread Yule Log Cake – A Festive Holiday Delight

Why You’ll Love This Recipe

If you’re looking for a crowd-pleasing appetizer that’s effortless yet bursting with bold Southern flavor, Slow Cooker Mississippi Mini Sausages Delight is the answer. This recipe takes the classic Mississippi pot roast flavors — tangy ranch, zesty pepperoncini, and savory butter — and transforms them into a mouthwatering glaze for cocktail sausages. The result is an irresistible blend of sweet, spicy, and buttery goodness that makes every bite unforgettable. I’ve tried this dish for game nights and family get-togethers, and it’s always the first thing to disappear from the table. The slow cooker does all the work while you enjoy your guests — no babysitting required. Whether served as a party snack, potluck contribution, or even an easy dinner with rice or mashed potatoes, these mini sausages deliver flavor, comfort, and convenience in one delicious bite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour: The foundation of the cake, creating a light and fluffy sponge that rolls without cracking.

Eggs: Provide structure and richness to the batter, helping it hold its shape when rolled.

Brown sugar: Adds sweetness and a deep molasses flavor that complements the gingerbread spices beautifully.

Molasses: Essential for that distinct gingerbread taste — rich, dark, and slightly smoky.

Ground ginger: Brings the signature warm spice that defines this holiday classic.

Cinnamon: Adds a touch of sweetness and warmth that enhances the ginger flavor.

Nutmeg: A little goes a long way — it rounds out the spice profile with a fragrant finish.

Cloves: Contribute a deep, aromatic punch that pairs wonderfully with molasses.

Baking powder: Helps the sponge rise lightly while maintaining flexibility for rolling.

Salt: Balances sweetness and enhances all the flavors in the cake.

Milk: Keeps the cake tender and moist. I’ve tried oat milk once, and it worked nicely for a dairy-free option.

Butter: Adds richness and a smooth texture. Melted butter ensures even mixing throughout the batter.

Heavy cream: Used for the filling and ganache, it gives a luscious, airy consistency that complements the spiced cake.

Powdered sugar: Sweetens the filling without making it grainy.

Vanilla extract: Brings a gentle sweetness and aroma to both the cake and cream filling.

Dark chocolate: For the ganache topping, dark chocolate provides a slightly bitter contrast to the sweet, spiced cake.

Directions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a bowl, whisk together flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. In a separate bowl, beat eggs and brown sugar until pale and fluffy. Mix in the molasses and melted butter, followed by milk. Gradually fold in the dry ingredients until well combined.

Pour the batter evenly into the prepared pan, smoothing the top. Bake for 10–12 minutes, or until the cake springs back when lightly touched. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and roll the cake, towel and all, starting from the short end. Allow it to cool completely.

For the filling, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently unroll the cooled cake and spread the filling evenly over it. Roll it back up tightly, discarding the towel. For the ganache, heat heavy cream until steaming, pour over chopped dark chocolate, and stir until smooth. Spread over the log and create bark-like textures using a fork. Chill until set before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 10–12 servings. The prep time takes around 25 minutes, baking time is 12 minutes, and assembling the log takes another 15–20 minutes, for a total of about 1 hour.

Storage/reheating

Store the Yule Log in the refrigerator, covered, for up to 3 days. Let it sit at room temperature for 20 minutes before serving for the best texture. You can freeze it (without ganache) for up to 2 months, tightly wrapped in plastic wrap and foil. Thaw overnight in the fridge before decorating and serving.

Variations and Customizations

Cream Cheese Filling: Substitute whipped cream with a lightly sweetened cream cheese frosting for a tangy twist.

White Chocolate Ganache: Use white chocolate for a lighter, sweeter flavor that complements the gingerbread spices.

Spiced Mocha Version: Add 1 tablespoon of espresso powder and a hint of cocoa to the cake batter for a cozy coffee note.

Citrus Zest Upgrade: Add orange zest to the filling for a bright, festive touch that cuts through the richness.

Gluten-Free Option: Use a 1:1 gluten-free flour blend — the cake stays just as soft and pliable.

Maple Glaze: Drizzle maple syrup glaze instead of ganache for a rustic, homestyle finish.

Nutty Crunch: Sprinkle chopped pecans or walnuts over the filling before rolling for added texture.

Dairy-Free Version: Replace butter and cream with coconut-based alternatives; the flavor pairs wonderfully with gingerbread.

Mini Yule Logs: Bake the cake in two smaller pans and create individual rolls for a charming dessert presentation.

Frosted Snow Effect: Dust with powdered sugar or coconut flakes before serving for a festive, wintry appearance.

FAQs

1. Can I make the Yule Log ahead of time?

Yes, you can prepare and refrigerate it up to two days before serving. Add ganache the day you plan to serve.

2. How do I prevent the cake from cracking when rolled?

Roll it while still warm and allow it to cool in the towel to maintain flexibility.

3. Can I use store-bought frosting?

Yes, though homemade whipped or cream cheese filling tastes fresher and lighter.

4. What kind of molasses should I use?

Use unsulphured molasses for the best flavor — it’s rich without being bitter.

5. Can I make it without chocolate ganache?

Absolutely! Dust with powdered sugar or drizzle a simple glaze instead.

6. How can I add extra flavor to the cream filling?

Fold in orange zest, rum extract, or cinnamon for a festive twist.

7. How do I slice it neatly?

Use a sharp, warm knife, wiping between slices for clean presentation.

8. Can I use fresh ginger instead of ground?

Ground ginger works best for even distribution of flavor.

9. What should I serve with this Yule Log?

A cup of coffee, hot chocolate, or mulled wine pairs beautifully.

10. How do I make it look more realistic as a log?

Use a fork to texture the ganache, and dust lightly with powdered sugar for a “snowy bark” look.

Conclusion

This Tasty Gingerbread Yule Log Cake perfectly captures the spirit of the holidays — spiced, sweet, and wonderfully festive. Each slice offers the cozy warmth of gingerbread combined with creamy filling and rich ganache. Whether you’re making it for a family gathering or as a showpiece dessert, it’s guaranteed to impress. Simple to prepare and even more delightful to serve, this Yule Log is a timeless holiday treat that will become a tradition in your kitchen for years to come.

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