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This Gingerbread Yule Log brings classic holiday warmth to your table with every slice. A spiced gingerbread sponge cake gets rolled with a smooth cream cheese filling, then cloaked in rich chocolate ganache for a wow-worthy finale to any festive meal. I love serving this at family gatherings because the aromas fill the kitchen and slicing into the log always draws a crowd—and, it looks just as stunning as it tastes.
The first time I made this, my kids watched with wide eyes as I rolled the warm cake and dusted on powdered sugar—it felt like pure holiday magic in our kitchen.
Ingredients
- All-purpose flour: provides a light and tender sponge texture use unbleached for the best rise
- Granulated sugar: sweetens the cake choose organic for pure flavor
- Ground ginger, cinnamon, cloves, nutmeg: warm spices that define gingerbread use freshly ground if possible
- Baking soda: helps the cake rise look for aluminum-free for a clean taste
- Salt: sharpens the flavors Kosher salt is preferred
- Large eggs: bind and give structure fresh eggs make a difference
- Molasses: rich dark syrup creates gingerbread’s signature color and deep flavor use unsulphured for best taste
- Vegetable oil or melted butter: keeps the cake moist and rollable pick a neutral oil like canola or sunflower
- Vanilla extract: rounds out both cake and filling pure vanilla delivers the best aroma
- Cream cheese: for the filling brings a tangy smooth contrast look for full-fat and brick-style
- Unsalted butter: softens and adds richness to the filling European butter lends extra creaminess
- Powdered sugar: sweetens the filling and dusts the towel avoid confectioner’s sugar with added starch
- Heavy cream or milk: adjusts the filling’s thickness for a lighter bite use fresh dairy
- Semi-sweet chocolate chips: melt smoothly in ganache go for high cacao content for depth
- Fresh rosemary, holly leaves or other seasonal herbs: give festive flair select bright green and unbruised sprigs
- Optional decorations like chocolate shavings, edible glitter or meringue mushrooms: turn the log into a centerpiece choose food-grade garnishes for safety
Instructions
- Prepare the Pan and Oven:
- Preheat your oven to 350 degrees Fahrenheit and prepare a jelly roll pan with parchment paper. Grease it lightly so the sponge will release easily after baking. This step makes rolling the cake later much simpler and keeps the texture delicate.
- Mix the Gingerbread Batter:
- In a large bowl, whisk together flour, sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt to evenly distribute the spices and leavening. In another bowl, whisk eggs until frothy then add molasses, oil, and vanilla, whisking until glossy. Slowly fold the dry mixture into the wet just until no flour streaks remain. Do not overmix as this can toughen the cake. The batter should be thick but still pourable.
- Bake and Roll the Cake:
- Pour the batter evenly into your prepared pan, spreading with an offset spatula for uniform thickness. Bake for twelve to fifteen minutes watching for the cake to spring back when touched. A toothpick should come out clean. Ready a clean kitchen towel and dust it well with powdered sugar. After baking, let the cake cool for five minutes in the pan then turn it out onto the sugared towel. Peel away the parchment and gently roll the cake up in the towel. Let it cool completely, which trains the cake to hold its shape for filling without cracking.
- Make Cream Cheese Filling:
- In a medium bowl, beat cream cheese and softened butter until fluffy and light, two to three minutes. Beat in vanilla then gradually add powdered sugar, scraping down the bowl for smoothness. Add heavy cream or milk until the filling is thick yet easy to spread. Taste for sweetness and adjust if needed with extra sugar or a splash of cream.
- Fill and Re-Roll the Cake:
- Once cooled, gently unroll the cake and remove the towel. Spread the filling evenly all the way to the edges except for a narrow border to avoid overflow. Carefully roll the cake back up using gentle but steady pressure. Wrap in parchment and let chill in the fridge for at least thirty minutes to set the filling.
- Make Chocolate Ganache:
- Pour heavy cream into a small saucepan and heat until it just begins to bubble. Turn off the heat and add chocolate chips, stirring smoothly until completely melted. For extra glossiness, stir in a tablespoon of butter. Let the ganache cool to room temperature so it thickens to a spreadable consistency.
- Frost the Yule Log:
- Remove the chilled cake from the fridge and transfer to a serving platter. Use a spatula to spread the ganache over the top and sides of the log, letting some drip for a rustic look. If you want to make bark-like patterns, gently run a fork through the soft ganache.
- Decorate and Serve:
- Dust the log with powdered sugar for a snowy effect and arrange rosemary or holly along the sides. Add chocolate shavings or meringue mushrooms for even more holiday charm. Slice thick pieces using a serrated knife. This cake is lovely served chilled but comes to room temperature beautifully and keeps fresh for up to three days.
My favorite part of this recipe is the scent of molasses and ginger filling the kitchen as the cake bakes. It instantly feels like the holidays and brings back childhood memories of my mother dusting everything with powdered sugar for that wintry look.
Storage Tips
Store the Yule Log well wrapped in the fridge for up to three days to keep it moist and fresh. Let slices come to room temperature for the softest texture. Leftovers can be frozen tightly wrapped for up to two months and thawed in the fridge overnight.
Ingredient Substitutions
Out of molasses? Try dark corn syrup or honey for a lighter but still tasty sponge. You can use mascarpone in place of cream cheese for an extra rich filling. Coconut oil or melted butter can substitute for vegetable oil in the cake to add different notes.
Serving Suggestions
Present the log on a rustic wooden board with extra sprigs of rosemary for woodland effect. Pair with mugs of spiced chai or hot cocoa for the coziest dessert spread. Add sugared cranberries or little marzipan mushrooms around the log for a magical holiday scene.
Cultural and Historical Notes
The Yule Log or Bûche de Noël is a French Christmas tradition symbolizing good luck for the new year. Classic Yule Logs are often chocolate or chestnut but gingerbread gives a festive spiced twist. Rolling the cake with a towel keeps with the old-world custom of preserving the cake’s softness and flexibility.
Seasonal Adaptations
Swap in pumpkin pie spice for a harvest-time version. Decorate with sugared berries or tiny pinecones for winter woodland style. A dusting of gold edible glitter makes this perfect for a New Year’s Eve party.
Success Stories
The first time I brought this to a friends giving dinner everyone gasped at the beautiful spiral and the chocolate sheen. Several people asked for the recipe before dessert was even finished. My kids love adding little edible stars as the final decoration. Grandma says this cake gives her the best Christmas morning memories.
Freezer Meal Conversion
Freeze an unfrosted rolled cake tightly in plastic wrap. For best texture, add ganache and decorations after thawing. To serve from frozen, let the log thaw completely in the fridge overnight. Slices freeze individually for on-demand treats all holiday season.
This Gingerbread Yule Log is sure to become a holiday showstopper at your table. Enjoy each cozy, spiced slice and the memories you create as you serve it.
Common Recipe Questions
- → What makes the Yule log spiced?
The cake features ginger, cinnamon, cloves, and nutmeg, providing warming, aromatic notes reminiscent of traditional gingerbread.
- → How do I keep the cake from cracking when rolling?
Roll the warm cake in a sugared kitchen towel immediately after baking to set its shape and prevent cracks later on.
- → Can I prepare the dessert in advance?
Yes, assemble and chill up to a day ahead. Garnish just before serving to keep decorations fresh and vibrant.
- → What are decoration ideas for the Yule log?
Dust with powdered sugar, garnish with rosemary, holly leaves, chocolate shavings, or meringue mushrooms for a festive presentation.
- → Is the ganache layer necessary?
The ganache adds chocolate richness and a classic look, but you can omit it for a lighter version—it's delicious either way.