Gingerbread Yule Log Cake

A Gingerbread Yule Log is my favorite way to wrap up a festive gathering and fill your kitchen with holiday spice. This rich roll cake takes classic gingerbread flavor and turns it into an impressive centerpiece, layered with dreamy cream cheese filling and the option of glossy chocolate ganache. Its aroma brings instant warmth and nostalgia, and the process is approachable even if you have never attempted a rolled cake before.

One Christmas Eve, I baked this for my family and everyone gathered in the kitchen just to smell it coming out of the oven. We all took turns dusting the snow-like sugar and adding the garnishes—now it is a December tradition.

Ingredients

• All-purpose flour: Gives structure without being heavy. Look for unbleached varieties for a better crumb.
• Ground ginger, cinnamon, cloves, nutmeg: The backbone of gingerbread. Choose fresh spices from a reputable store for best scent and strength.
• Molasses: This is what brings the deep caramel notes and dark hue. Go for unsulphured molasses.
• Eggs: Ensure the cake has a sturdy texture but remains plush. Choose large eggs at room temperature.
• Cream cheese and unsalted butter for filling: Both should be full-fat and softened to cream more easily together.
• Powdered sugar: Makes the filling smooth and sweet. Sift it beforehand to avoid lumps.
• Heavy cream: For both filling and ganache. Adds richness. Select organic cream if you can find it.
• Semi-sweet chocolate chips: Choose a brand you trust for ganache with pure chocolate flavor.
• Fresh rosemary or holly: For garnish. Find sprigs that are brightly colored and aromatic.

Instructions

Preheat and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit. While it heats, line your jelly roll pan with parchment paper and lightly grease. This makes the cake extremely easy to remove and roll later.

Mix the Dry Ingredients:

Combine all-purpose flour, granulated sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl. Whisk thoroughly to ensure the spices are evenly dispersed.

Whisk Wet Ingredients:

Beat the eggs until frothy in another bowl. Add molasses, vegetable oil, and vanilla extract. Whisk until everything is silky and smooth. The fluffy eggs make the roll light while molasses provides depth.

Combine and Fold:

Gradually add the dry mixture to your bowl of wet ingredients. Use gentle folding with a spatula. This keeps air in the batter, which is crucial for a cake that can easily roll without breaking.

Bake It:

Spread the batter evenly over the prepared pan. Smooth it gently for even baking. Bake for twelve to fifteen minutes. The top should spring back if pressed lightly. Remove from the oven immediately to prevent overbaking.

Roll the Cake:

Turn out the hot cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper. Carefully roll it up starting from the short end. Cool it completely in that shape. This step prevents cracks later.

Make Cream Cheese Filling:

Beat softened cream cheese and butter until fluffy. Add vanilla extract, then gradually mix in powdered sugar and a splash of cream. Beat until the mixture thickens but remains smooth.

Fill and Re-Roll:

Unroll the cooled cake and spread the cream cheese filling across the surface, leaving a bare border. Gently roll it up again, this time with the filling inside. Chill for thirty minutes so the filling can firm up.

Chocolate Ganache Option:

Heat heavy cream in a small saucepan until steaming. Stir in semi-sweet chocolate chips and a knob of butter. Mix until perfectly smooth. Let this ganache cool to a pourable but thick consistency before spreading on the chilled roll.

Decorate and Serve:

Dust with powdered sugar and arrange fresh rosemary or holly. Add extra touches such as chocolate shavings or edible décor for your personal festive flair. Slice and enjoy either chilled or at room temperature.

I look forward to using dark molasses every year for this Yule log. No ingredient makes me feel more festive than its old-fashioned aroma. My family always requests extra garnish since my daughter loves arranging the rosemary sprigs in whimsical ways.

Storage and Leftover Tips

Wrap the log tightly in plastic wrap and store in the refrigerator for up to three days. The flavors meld and the roll is sometimes even better on day two. If you want to freeze it, just wrap in plastic then foil and thaw gently overnight before serving. Individual slices also work for grab and go treats.

Easy Ingredient Swaps

Try applesauce instead of oil for an even more tender cake. Greek yogurt works in the filling for those wanting something tangier. You can use other spices like allspice or cardamom for your own gingerbread signature.

Perfect Ways to Serve This

Offer thick slices with coffee or spiced chai. Arrange on a dessert board alongside candied nuts or ginger cookies. For an extra special finish, top with candied orange peel or gold sprinkles.

The Story Behind This Recipe

This Yule log grew out of my desire to combine my two favorite flavors, gingerbread and tangy cream cheese icing. My first attempt was a little messy, but nobody complained when slices vanished before dinner was even served. Over the years it has become a signal that the holidays have truly arrived in our home.

Adapting for Every Season

In winter, add a dusting of powdered sugar to mimic snow. For autumn, swap the filling for a maple cream. For spring, fill with lemon or orange cream cheese and garnish with edible flowers. In summer, keep the cake chilled and serve with fresh berries.

Three Helpful Notes

Roll the cake while it is still warm to avoid cracks. Let the filling get to room temperature for easier spreading. Cover the cake when chilling so it does not absorb any stray fridge odors.

What People Are Saying

My friends rave about how plush and tender the cake turns out, even when made a day ahead. Kids love helping with the decoration. Plus, everyone always asks for the filling recipe. It is the star.

Freezer Meal Conversion

Cover your assembled and decorated Yule log tightly with a layer of plastic wrap followed by foil. Label with the date and freeze up to one month. Thaw gently in the fridge overnight before serving to maintain the best texture.

Once you see how easy it is to roll and fill this cake, you will reach for it during the holidays year after year. It always steals the spotlight from basic cookies and gets your kitchen buzzing with holiday spirit.

Recipe Q&A

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

Roll the cake while warm in a sugar-dusted towel, then let it cool completely before unrolling and filling.

→ Can I use butter instead of oil in the cake?

Yes, melted butter creates a richer flavor, but oil ensures a softer, moister texture.

→ Is the ganache topping required?

The ganache is optional, but adds a decadent chocolate layer. The log is delicious with or without it.

→ How should I store leftovers?

Keep covered in the refrigerator for up to 3 days. Let it stand at room temp before serving for best texture.

→ Can I freeze the Yule log for later?

Yes, wrap tightly and freeze without decorations. Thaw overnight in the fridge before garnishing and serving.

→ What decorations can I use for a festive look?

Try powdered sugar, chocolate shavings, rosemary sprigs, edible glitter, or meringue mushrooms for a holiday effect.