There’s something magical about the holidays that makes me crave the warm, spicy scent of a gingerbread yule log baking in the oven. My grandmother started this tradition when I was little—every Christmas Eve, she’d roll up her sleeves and create this stunning dessert that looked like it came straight from a winter forest. The gingerbread yule log became our family’s edible centerpiece, complete with powdered sugar “snow” that always ended up dusting everyone’s noses during dessert. Now when I make it, the rich molasses and ginger aroma transports me right back to those cozy childhood Christmases.
This isn’t just any holiday cake—it’s a showstopper that’s surprisingly simple to make. The secret? Rolling the warm gingerbread sponge with a kitchen towel gives you that perfect spiral without cracks. The soft whipped cream filling balances the deep spice flavors beautifully. Whether you’re continuing a family tradition or starting a new one, this gingerbread yule log will make your holiday table unforgettable.
Why You’ll Love This Gingerbread Yule Log
Trust me, this isn’t just another holiday dessert—it’s the one everyone will remember! Here’s why it’s my go-to every December:
- Festive magic: That gorgeous log shape with its swirls of cream? Instant holiday cheer on any table.
- Easier than it looks: The rolling trick with a kitchen towel makes it foolproof—no fancy skills needed!
- Spice heaven: Ginger, cinnamon, and molasses create the coziest aroma that’ll make your kitchen smell like Christmas.
- Total showstopper: Dust it with powdered sugar “snow” or chocolate bark, and watch guests gasp when you bring it out.
My favorite part? You get all this wow factor from simple ingredients you probably already have!
Ingredients for Gingerbread Yule Log
Okay, let’s gather our cozy, spiced goodness! Here’s what you’ll need—I’ve split it into the cake and the dreamy filling so you don’t miss a thing. Pro tip: Measure everything before you start (my grandma called this “mise en place,” but I call it “sanity-saving”).
For the Gingerbread Cake:
- 2 cups all-purpose flour (spooned and leveled—no packed flour here!)
- 1 tsp baking powder (fresh is key—test it with hot water if it’s been in your cupboard forever)
- 1 tsp ground ginger (the star of the show—use heaping if you love spice like I do)
- 1/2 tsp cinnamon (the sweeter cousin to ginger)
- 1/4 tsp each: nutmeg and cloves (trust me, these make it sing)
- 1/4 tsp salt (balances all that sweetness)
- 3 large eggs, room temperature (cold eggs don’t play nice with the sugar)
- 3/4 cup packed dark brown sugar (pack it tight—molasses magic!)
- 1/2 cup molasses (blackstrap is too intense; go for mild or “original”)
- 1/4 cup melted butter (slightly cooled—we don’t want scrambled eggs!)
For the Whipped Cream Filling:
- 1 cup heavy cream, chilled (the colder, the better for stiff peaks)
- 2 tbsp powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract (real stuff, please—imitation makes Grandma frown)
Equipment You’ll Need
Grab these trusty tools—you probably have most already! A large baking sheet (jelly roll pan works great), parchment paper (lifesaver for easy rolling), mixing bowls, electric hand mixer, and a clean kitchen towel for that perfect spiral. That’s it—no fancy gadgets required!
How to Make a Gingerbread Yule Log
Alright, let’s dive in! Don’t let the rolling part intimidate you—I promise it’s easier than wrapping presents (and way more delicious). Follow these steps, and you’ll have a stunning yule log that looks straight out of a holiday magazine.
Preparing the Gingerbread Cake
First, preheat your oven to 350°F—no shortcuts here, or your cake won’t roll properly. Line that baking sheet with parchment paper (trust me, you’ll thank me later when it slides right off). Whisk together all the dry ingredients in one bowl—flour, baking powder, spices, and salt. In another bowl, beat those room-temperature eggs and brown sugar until they’re light and fluffy like winter clouds—about 2 minutes with a mixer. Gently mix in the molasses and melted butter. Now, fold the dry mixture into the wet ingredients just until combined—overmixing is the enemy of a tender cake! Spread the batter evenly on your prepared pan. It should be thin—about 1/4 inch thick—or it’ll crack when rolling. Bake for 12-15 minutes max—you want it springy to the touch, not dry.
Rolling and Filling the Yule Log
Here’s the fun part! As soon as the cake comes out, dust a clean kitchen towel with powdered sugar (this prevents sticking). Flip the warm cake onto the towel and peel off the parchment—careful, it’s hot! Starting at one short end, roll the cake up with the towel inside. Let it cool completely like this—the towel helps it “remember” its shape. While it cools, whip that chilled cream with powdered sugar and vanilla until stiff peaks form—when you lift the beaters, the peaks should stand straight up. Gently unroll the cooled cake, spread the cream evenly (leave about an inch at the edges), then roll it back up without the towel this time. Chill for at least an hour to set—patience makes perfect!
Decorating Your Gingerbread Yule Log
Time for the finishing touches! Dust it with powdered sugar for a snowy look, or get fancy with chocolate bark (melt chocolate, spread thin on parchment, let cool slightly, then break into “bark” pieces). Pipe extra cream as “mushrooms” if you’re feeling extra festive. Voilà—your masterpiece is ready to wow!
Tips for the Perfect Gingerbread Yule Log
After years of trial and error (and a few cracked logs along the way), here are my foolproof secrets for yule log success:
- Eggs matter: Room temperature eggs blend smoother—leave them out for 30 minutes or soak in warm water for 5.
- Roll while warm: Don’t let the cake cool on the pan—towel-rolling right away prevents cracks.
- Fresh spices: Old ginger tastes like dust—sniff your jars! If you can’t smell them, they’ve lost their magic.
- Chill to set: That hour in the fridge isn’t optional—it keeps the filling from oozing when sliced.
Oh, and breathe—even cracked logs taste amazing once decorated!
Gingerbread Yule Log Variations
Want to mix things up? This recipe is super flexible! For a citrusy twist, add orange zest to the whipped cream—it cuts through the spice beautifully. Dairy-free? Swap the heavy cream for coconut cream (chill the can overnight first). Gluten-free friends can use 1:1 flour blend—just don’t overmix. My wildcard? A pinch of black pepper in the batter for extra warmth. Holiday baking should be fun, so play around! If you are looking for other warm, spiced holiday drinks to pair this with, check out this recipe for homemade chai concentrate.
Serving and Storing Your Gingerbread Yule Log
Pop your finished yule log in the fridge until serving time—the chilled cream filling holds its shape beautifully when sliced. It’ll keep fresh for up to 3 days (if it lasts that long!). Let it sit at room temperature for 10 minutes before serving so the spices really shine. Pro tip: Slice with a warm knife for picture-perfect pieces every time! For a festive non-alcoholic pairing, consider making a batch of non-alcoholic spiced apple cider punch.
Gingerbread Yule Log Nutritional Information
Nutrition varies based on your exact ingredients, but here’s the general scoop per slice: about 320 calories, 12g fat (7g saturated), 48g carbs, and 5g protein. Not bad for a holiday treat that tastes this indulgent! For more information on general baking science, you can check out resources from organizations like the King Arthur Baking Company on ingredient temperature.
FAQs About Gingerbread Yule Log
Can I freeze the gingerbread yule log?
You bet! Wrap the unfrosted log tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the fridge and decorate just before serving. The whipped cream filling freezes beautifully this way—I do it every year to get a head start on the holidays!
What can I use instead of molasses?
Honey or dark maple syrup work in a pinch, but the flavor will be milder and less authentic. Molasses gives that deep, spiced kick that makes it truly a gingerbread yule log. If you must substitute, use 1/2 cup honey and reduce the other liquids slightly.
How do I prevent the cake from cracking when rolling?
Two secrets: roll it while it’s still warm (not hot!) and don’t overbake it. The second it comes out of the oven, flip it onto that powdered-sugar-dusted towel and start rolling. That initial “set” while warm is the magic trick to a crack-free spiral every time.
Can I make this ahead of time?
Absolutely! The filled log holds up wonderfully in the fridge for a day. I actually think the spices meld and taste even better after 24 hours. Just wait to add any powdered sugar or final decorations until right before you serve it. If you are making ahead, you might want to check out this guide on food safety guidelines for make-ahead desserts.
I’d love to see your holiday masterpieces! Snap a photo of your gingerbread yule log and tag me—nothing makes me happier than seeing your festive twists on this family favorite.
Print“10-Step Gingerbread Yule Log: A Heavenly Holiday Masterpiece”
A spiced gingerbread yule log cake, perfect for festive celebrations. Soft cake rolled with cream filling and decorated to resemble a log.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 3 eggs
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1/4 cup melted butter
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, spices, and salt in a bowl.
- Beat eggs and brown sugar until fluffy. Add molasses and melted butter.
- Fold dry ingredients into wet mixture. Spread batter evenly on the baking sheet.
- Bake for 12-15 minutes. Let cool slightly, then roll with a clean towel.
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cake, spread filling, then roll again without the towel.
- Chill for 1 hour before decorating with chocolate bark or frosting.
Notes
- Use room temperature eggs for better mixing.
- Dust powdered sugar for a snowy effect.
- Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
