Gingerbread Yule Log Cake

A Gingerbread Yule Log is the showstopper my family waits for every December. This festive cake looks so impressive on the table but is surprisingly simple when you break it down step by step. Moist gingerbread cake wraps a creamy filling and gets decked out in snowy powdered sugar with all the wintry flair. Even if you have never rolled a cake before this is a forgiving recipe that always gets oohs and ahhs.

My first attempt at a yule log looked wonky but tasted incredible and now decorating it with my kids is an annual tradition we look forward to more than presents.

Ingredients

• All-purpose flour: gives structure without heaviness choose a trusted brand for consistency
• Granulated sugar: brings just enough sweetness but lets the spice shine
• Ground ginger, cinnamon, cloves, and nutmeg: warm everything up and are classic for gingerbread flavor make sure your spices are fresh
• Baking soda: helps the cake rise for that tender sponge
• Salt: enhances the sweet spicy notes
• Eggs: provide lift and help the cake stay flexible for rolling use large eggs at room temp
• Molasses: gives the cake its signature deep flavor and dark hue go for unsulphured for best taste
• Vegetable oil or melted butter: keeps the crumb moist and soft while not overpowering
• Vanilla extract: rounds out the flavors choose real vanilla when possible
• Cream cheese: makes the filling creamy and tangy use brick style for thickest results
• Unsalted butter: in the filling gives smoothness and richness good quality makes a difference
• Powdered sugar: sweetens the filling and is essential for dusting always sift to avoid lumps
• Heavy cream or milk: makes filling airy and spreadable heavy cream yields a richer texture
• Semi sweet chocolate chips for ganache: are optional but make it decadent choose a good brand for smooth melting
• Decorations like rosemary, holly leaves, chocolate shavings, or meringue mushrooms: add holiday magic just wash any fresh herbs first

Instructions

Preheat and Line Pan:

Preheat your oven to 350 degrees Fahrenheit and line a 15 by 10 inch jelly roll pan with parchment paper then grease it lightly making sure the sides are covered. This keeps the cake from sticking and ensures a smooth roll later.

Mix Dry Ingredients:

In a large bowl whisk the flour sugar ginger cinnamon cloves nutmeg baking soda and salt until everything is evenly distributed. Freshly measured dry ingredients prevent clumps and create even spice flavor.

Mix Wet Ingredients:

In a separate bowl beat the eggs until frothy to bring lots of air into the cake batter then whisk in the molasses oil and vanilla until completely unified. Frothy eggs and well mixed wet ingredients help the cake sponge stay moist and flexible.

Combine and Fold:

Sprinkle the dry ingredients over the wet mixture then gently fold everything together just until no streaks remain. Use a light hand to keep the batter airy and easy to spread for perfect rolling.

Bake the Sponge:

Spread the batter evenly into the prepared pan using an offset spatula reach all the corners for straight edges. Bake for 12 to 15 minutes until the surface springs back and a toothpick comes out clean with no wet crumbs.

Roll the Cake:

When the cake comes out let it sit for 5 minutes then lay a clean kitchen towel dusted with powdered sugar over the top and invert the cake onto it. Peel off the parchment and gently roll up the cake with the towel inside this sets the log shape while cooling. Let it cool completely in this spiral.

Make Cream Cheese Filling:

While the cake cools beat softened cream cheese and butter until light and fluffy about 2 to 3 minutes. Mix in vanilla then gradually add in powdered sugar and a splash of cream. Beat until smooth thick and easily spreadable. Taste and add more sugar or cream as needed for your perfect texture.

Fill and Reroll:

Once the cake is cool unroll it fully and spread the cream cheese filling in an even layer stopping just short of the edges to avoid spillover. Gently reroll the cake using the towel to help guide a tight spiral but do not compress it. Place seam side down on a platter and chill for at least half an hour.

Make Ganache:

If making ganache heat heavy cream in a small pot to just simmering then add chocolate chips and stir until melted and shiny. Mix in butter if you want extra gloss. Let cool a bit so it thickens before pouring gently over the log.

Decorate:

Dust your log with powdered sugar for a snowy forest look and tuck in sprigs of rosemary or holly for a real Yule vibe. Add extra garnishes like chocolate curls or sweet little meringue mushrooms for fun.

Serve and Store:

Slice thick rounds using a sharp knife wiping between each slice for a clean cross section. The cake tastes amazing chilled but is also good at room temperature. Store leftovers in the fridge up to three days.

My favorite part is how the molasses shines through giving the cake a deep flavor that always reminds me of my grandmother’s old kitchen. Once my nephew tried to decorate the log with toy dinosaurs and now we laugh that it is not really Christmas until the yule log gets its Jurassic flair.

Storage Tips

Wrap leftover slices tightly in plastic and keep in the refrigerator. For best texture set slices out 20 minutes before serving to soften the filling but do not let the cake sit out for hours or the cream cheese can spoil. The log can be frozen whole by wrapping very well and sealing in a freezer bag just defrost overnight in the fridge before enjoying.

Ingredient Substitutions

You can swap out the cream cheese in the filling for mascarpone if you prefer an even milder flavor. If you need to make it dairy free use a plant based butter and vegan cream cheese for the filling and coconut cream in the ganache. Maple syrup can be used instead of molasses though the cake will be a bit lighter in taste. For a gluten free version a good cup for cup all purpose flour blend works very well without sacrificing the sponge texture.

Serving Suggestions

This yule log is delicious with hot spiced cider or mulled wine but also shines alongside a scoop of vanilla or cinnamon ice cream. For a party setting slice the log ahead and plate with a dusting of extra powdered sugar and sparkly edible glitter. Kids love having their own mini logs made in cupcake tins with the same batter and filling.

Cultural Context

The Yule Log or bûche de Noël is a French tradition symbolizing the old practice of burning logs in hearth fireplaces for good luck through winter. Over time bakers transformed the tradition into cake form using rolled sponges and snowy decorations to bring warmth and festivity to holiday tables across Europe and America. Gingerbread brings a cozy old fashioned flavor that matches nostalgic winter celebrations everywhere.

Seasonal Adaptations

Add orange zest to the filling for a citrus flavor twist in winter. Try crushed peppermint candy or crystallized ginger as a topping for extra holiday flair. Use ripe fall pears or thinly sliced apples tucked into the filling for an autumnal spin.

Success Stories

Last Christmas my friends were shocked I had made the Yule Log myself instead of buying from a bakery. A neighbor who had never tried gingerbread before ended up asking for the recipe and made it for her own holiday party the week after. Now even my sister who says she is not a baker has it on her table every December and gets rave reviews.

Freezer Meal Conversion

Prepare and fill the yule log completely but do not decorate or add ganache. Wrap tightly in plastic wrap and then foil before freezing up to a month. To serve thaw overnight in the fridge and freshen up with frosting dusting or decorations as if just baked.

A homemade Yule Log turns any holiday table into something magical. This recipe brings smiles and flavor year after year for my family.

Recipe Q&A

→ How do I keep the cake from cracking when rolling?

Cool the cake just briefly, then roll it in a towel while still warm. This helps prevent cracks by keeping it flexible.

→ Can I prepare the Yule log in advance?

Yes, assemble and refrigerate it a day ahead. Add decorations and ganache close to serving for best appearance.

→ What can I use instead of cream cheese for the filling?

Mascarpone or whipped buttercream works well if you prefer a different flavor or texture for the filling.

→ Is the chocolate ganache necessary?

Ganache is optional. You can serve the cake plain or with a dusting of powdered sugar for a classic look.

→ Can I freeze the Yule log?

Yes. Wrap it tightly, excluding fresh decorations, and freeze up to one month. Thaw in the refrigerator before serving.

→ How should I store leftovers?

Keep leftover cake covered in the refrigerator for up to three days to maintain freshness and texture.