Name: Gingerbread Bûche de Noël
Ingredients: 3 tablespoons Unsalted Butter; ¼ cup Molasses; 1 teaspoon Grated Fresh Ginger; 1 teaspoon Vanilla Extract; 5 large Large Eggs; ½ cup Dark Brown Sugar; 1 large Large Egg Yolk; ¾ cup Cake Flour; 3 tablespoons Cornstarch; 1 teaspoon Ground Ginger; 1 teaspoon Ground Cinnamon; ¼ teaspoon Kosher Salt; ¼ teaspoon Ground Nutmeg; ¼ teaspoon Ground Cloves; Molasses Simple Syrup Molasses Simple Syrup (recipe follows); Brown Sugar Buttercream Brown Sugar Buttercream (recipe follows); White Chocolate Bark White Chocolate Bark (recipe follows)

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There’s something magical about the holiday season that makes me want to fill my home with sweet aromas and festive treats. One of my favorite desserts to whip up during this time is the Gingerbread Bûche de Noël. This delightful twist on the traditional Yule log features the warm, spicy notes of gingerbread, making it the perfect centerpiece for any Christmas gathering. I remember the first time I made it; the kitchen was filled with the scent of baking spices, and my family couldn’t wait to dig in. It became a delightful tradition that brings everyone together each year.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
5 g

Diet:
Gluten-Free, Low FODMAP

Fat:
15 g

Tools Used:
Frying Pan, Whisk, Oven, Saucepan, Grater, Wooden Spoon, Mixing Bowl, Baking Sheet

The Best Thing About This Gingerbread Bûche de Noël

Perfect for the Holidays

The Gingerbread Bûche de Noël is a show-stopping dessert that not only tastes fantastic but also looks beautiful on a holiday table. Its festive presentation adds an elegant touch to any meal. Your guests will be impressed, and you’ll feel like a culinary genius!

Spices That Warm the Soul

One of the standout features of this recipe is the blend of spices. The combination of ground ginger, cinnamon, nutmeg, and cloves creates a warm, inviting flavor profile that encapsulates the spirit of winter. Each bite will make you feel cozy and nostalgic.

Fun to Make

Assembling the Gingerbread Bûche de Noël is a fun activity, especially when you involve family or friends. It’s a wonderful way to spend time together in the kitchen, creating memories and deliciousness in the process.

Versatile and Customizable

The beauty of this dessert lies in its versatility. You can choose different fillings or frostings to suit your taste or make it even more festive with decorative touches like candied fruits or edible glitter. The options are endless!

Impressive Yet Achievable

While it looks quite complex, the Gingerbread Bûche de Noël is surprisingly straightforward to make. With a little patience and care, you can create this stunning dessert that will leave everyone in awe.

Beats Store-Bought

There’s a special satisfaction that comes from making a dessert from scratch. The flavors are fresher, and it feels good to share something homemade with loved ones. You won’t find a store-bought version that compares to your own Gingerbread Bûche de Noël.

Ingredients Overview for Gingerbread Bûche de Noël

Every great recipe starts with quality ingredients, and the Gingerbread Bûche de Noël is no exception. Each component plays a vital role in creating the rich flavors and textures that make this dessert so special. The combination of butter, molasses, and a medley of spices ensures a moist, flavorful cake that melts in your mouth. Let’s dive into the key ingredients that bring this festive treat to life.

Unsalted Butter: 3 tablespoons (42 grams) – Provides richness and moisture.
Molasses: ¼ cup (85 grams) – Adds a deep sweetness and a hint of bitterness that balances the spices.
Grated Fresh Ginger: 1 teaspoon (5 grams) – A fresh, zesty kick that elevates the flavor profile.
Vanilla Extract: 1 teaspoon (4 grams) – Enhances the sweetness and rounds out the flavors.
Large Eggs: 5 (250 grams) – Essential for structure and moisture in the cake.
Dark Brown Sugar: ½ cup (110 grams) – Contributes to the cake’s sweetness and deep flavor.
Large Egg Yolk: 1 (19 grams) – Adds richness and helps emulsify the batter.
Cake Flour: ¾ cup (94 grams) – A fine flour that creates a tender crumb.
Cornstarch: 3 tablespoons (24 grams) – Helps lighten the texture of the cake.
Ground Ginger: 1 teaspoon (2 grams) – Enhances the overall ginger flavor.
Ground Cinnamon: 1 teaspoon (2 grams) – Adds warmth and spice.
Kosher Salt: ¼ teaspoon – Balances the sweetness.
Ground Nutmeg: ¼ teaspoon – Adds a warm, nutty flavor.
Ground Cloves: ¼ teaspoon – Imparts a sweet and spicy aroma.
Molasses Simple Syrup: (recipe follows) – A sweet glaze for added flavor.
Brown Sugar Buttercream: (recipe follows) – Creamy frosting that perfectly complements the cake.
White Chocolate Bark: (recipe follows) – A decorative element that adds a touch of elegance.

Making This Gingerbread Bûche de Noël

Creating the Gingerbread Bûche de Noël is an enjoyable process that brings holiday vibes into your kitchen. As you embark on this baking adventure, you’ll find yourself filled with the festive spirit. Follow these steps carefully, and you’ll craft a stunning dessert that’ll wow your friends and family.

Preheat your oven to 350°F (180°C). Start by spraying an 18×13-inch rimmed baking sheet with cooking spray, then line the pan with parchment paper and spray again for easy removal later.
In a small saucepan, melt unsalted butter over medium heat. Once melted, remove from heat and stir in molasses, grated fresh ginger, and vanilla extract. Set this mixture aside as it cools slightly.
In a bowl of a stand mixer, whisk together large eggs, dark brown sugar, and large egg yolk by hand. Place the bowl over a saucepan of simmering water, cooking and whisking occasionally until an instant-read thermometer reads 110°F (43°C), about 5 minutes.
Return the bowl to the stand mixer fitted with the whisk attachment. Beat the mixture at high speed until thick and tripled in volume, which should take about 5 minutes. You want it to be light and fluffy!
In a medium bowl, take about 1 cup of the egg mixture and fold in the warm butter mixture. This will help temper the eggs so they don’t scramble.
In a small bowl, sift together cake flour, cornstarch, ground ginger, ground cinnamon, kosher salt, ground nutmeg, and ground cloves. Using a large balloon whisk, gently fold this flour mixture into the remaining egg mixture in two additions, just until combined.
Next, fold in the butter mixture carefully. You want to keep the batter light and airy, so be gentle!
Using an offset spatula, quickly and gently spread the batter evenly in the prepared pan. The even layer will ensure it bakes uniformly.
Bake in the preheated oven until the cake starts to pull away from the sides of the pan, about 12 to 15 minutes. The top should spring back when lightly touched.
Let the cake cool completely in the pan. Loosen the edges with a knife if needed. Once cooled, using a serrated knife, cut into 4 rectangles, each measuring 12×4 inches. Be sure to cut through the parchment paper as well; scissors can help here if needed.
Lift each piece out of the pan with the parchment attached. Brush each piece with Molasses Simple Syrup for added moisture and flavor. Spread about half a cup of Brown Sugar Buttercream on each rectangle.
To assemble, roll up one rectangle jelly-roll style and place it in the center of a cake plate. Carefully wrap a second rectangle around the center roll using the parchment as a guide. Repeat this process for the remaining rectangles, creating a beautiful spiral shape.
With a serrated knife, trim the end of the final piece at an angle to make it flush with the outer edge of the cake.
Spread the remaining Brown Sugar Buttercream on the outside of the cake. Without adding more buttercream, lightly spread some of the buttercream that peeks through the layers on top.
Finally, place White Chocolate Bark vertically on the sides of the cake, overlapping slightly and pressing it into the buttercream to hold it in place. Cover and refrigerate for at least 2 hours or overnight. Let stand at room temperature for about 1 hour before serving.

Things Worth Knowing

Ensure your butter is at room temperature for easier blending.
Always sift dry ingredients to prevent lumps and enhance texture.
Using a serrated knife helps achieve clean cuts when slicing the cake.
Letting the cake cool completely is crucial for rolling without breaking.

Substitutions and Tips

Crafting the Gingerbread Bûche de Noël can be an exciting journey, and with these tips, you’ll navigate it like a pro. Here are some handy suggestions to ensure perfect results:

Storage: Store leftover cake in an airtight container in the fridge for up to 3 days to maintain freshness.
Freezing: You can freeze the assembled cake for up to a month. Just wrap it tightly in plastic wrap and foil before freezing.
Pairing: This dessert pairs beautifully with a cup of hot chocolate or spiced tea for a cozy treat.
Decorating: Feel free to decorate with fresh fruits or nuts to enhance the presentation.
Variations: Try adding a layer of chocolate ganache for an extra rich flavor.

How to Enjoy Gingerbread Bûche de Noël

Serving the Gingerbread Bûche de Noël is as delightful as making it. Here are some fun ideas to make your dessert even more special:

As a Centerpiece: Place the cake on a festive platter and garnish with seasonal fruits or sprigs of mint for a beautiful holiday display.
For Gatherings: Bring this cake to holiday parties or family gatherings; it’s sure to impress everyone!
At Breakfast: Enjoy a slice with your morning coffee as a special treat during the holiday season.
Seasonal Pairings: Serve with spiced whipped cream or alongside a scoop of vanilla ice cream for added indulgence.
Storage Tips: Make sure to refrigerate any leftovers in an airtight container to keep it fresh.

FAQ

The Gingerbread Bûche de Noël is a festive dessert resembling a log made from a gingerbread-flavored sponge cake rolled with a creamy filling, often adorned with buttercream and decorated to resemble a traditional Yule log. Its warm spices and rich flavors make it a perfect holiday treat.

Absolutely! The Gingerbread Bûche de Noël can be made a day or two in advance. Just make sure to store it in the refrigerator to keep it fresh. In fact, letting it sit overnight can enhance the flavors as they meld beautifully together.

If you don’t have molasses, you can substitute it with honey or maple syrup. However, keep in mind that the flavor will change slightly. Molasses gives the cake a deep, rich flavor that is characteristic of gingerbread, so choose a substitute that fits your palate.

You can get creative with decorating your Gingerbread Bûche de Noël. Consider using additional buttercream to create a textured bark-like appearance, adding edible glitter, or decorating with seasonal fruits and nuts for a festive touch. The white chocolate bark is also a great addition for visual appeal!

Conclusion

The Gingerbread Bûche de Noël is a truly special dessert that embodies the festive spirit of the holiday season. Its blend of warm spices and sweet flavors makes it a delightful treat for family and friends. I encourage you to try making it yourself and enjoy the wonderful aromas and flavors that fill your kitchen. It’s a recipe that will surely become a cherished tradition in your home!