Why You’ll Love This Recipe
A Gingerbread Yule Log Cake combines the nostalgic warmth of holiday spices with the classic elegance of a traditional Bûche de Noël. The result is a festive dessert that feels both cozy and sophisticated. With its tender gingerbread sponge, silky cream filling, and beautifully rolled presentation, this cake brings a touch of old-world charm to modern holiday tables. The spices—ginger, cinnamon, nutmeg, and cloves—create an aroma that instantly sets a celebratory mood. I once added a hint of molasses to the filling, and the flavor deepened wonderfully. Whether you are hosting a Christmas dinner or looking for a holiday baking project, this Yule Log delivers visual appeal, rich seasonal flavor, and impressive results without unnecessary complexity.
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Gingerbread Yule Log Cake | A Warm, Spiced Holiday Showstopper
- Total Time: 1 hr 40 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
A festive and warmly spiced Yule log cake made with soft gingerbread sponge, filled with silky cream cheese frosting, and beautifully decorated for the holidays.
Ingredients
- Gingerbread Sponge Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp baking powder
- 1/4 tsp salt
- Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- Gingerbread Frosting:
- 4 oz cream cheese
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- Finishing:
- Cocoa powder for dusting
- Mini gingerbread cookies or festive sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- In a mixing bowl, beat eggs and sugar for 4–5 minutes until thick and pale. Mix in molasses.
- Sift flour, cornstarch, spices, baking powder, and salt. Gently fold into egg mixture until incorporated.
- Spread batter evenly in the pan and bake for 10–12 minutes, or until the cake springs back to the touch.
- While warm, invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake up tightly in the towel. Allow to cool completely.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately, then fold into the cream cheese mixture.
- Unroll cooled cake, spread filling evenly, and reroll tightly. Chill for 30 minutes.
- For frosting, beat cream cheese and butter until fluffy. Add powdered sugar and spices; whip until smooth and spreadable.
- Frost the outside of the log and create bark-like lines using a spatula or fork.
- Dust with cocoa powder and decorate with gingerbread cookies or sprinkles if desired. Chill 1 hour before slicing.
Notes
- Roll the cake while warm to prevent cracking.
- Use full-fat cream cheese for a stable filling.
- Frosting can be swapped for whipped cream for a lighter finish.
- Best made the day before serving for enhanced flavor.
- Prep Time: 35 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.) Each ingredient supports the cake’s warm, spiced profile and delicate texture.
Eggs help create a light, flexible sponge suitable for rolling.
Granulated sugar provides sweetness and helps the sponge remain airy.
All-purpose flour forms the structure of the cake while maintaining tenderness.
Molasses deepens the gingerbread flavor with rich, caramel undertones.
Ground ginger brings the bold, warming spice essential to gingerbread.
Cinnamon adds comforting warmth and pairs beautifully with molasses.
Nutmeg and cloves offer subtle aromatic depth.
Baking powder ensures proper lift.
Salt balances sweetness and enhances spice.
Heavy cream whips into a light, silky filling.
Cream cheese adds body and slight tang to the filling.
Powdered sugar sweetens the filling smoothly.
Vanilla extract rounds out the flavors.
Directions
Begin by preheating your oven and lining a jelly-roll pan with parchment paper. In a mixing bowl, beat the eggs and sugar until light, pale, and doubled in volume. Stir in molasses. In a separate bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt. Fold the dry mixture gently into the wet ingredients, taking care not to deflate the batter.
Spread the batter evenly into the prepared pan and bake until the cake is set and springs back lightly to the touch. While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake gently with the towel. Allow it to cool completely.
For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and whip until light and fluffy. Unroll the cooled sponge and spread the filling evenly. Roll the cake again and chill for several hours to set.
Dust with powdered sugar or cocoa powder before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This cake serves 8–10 people. Preparation takes about 25 minutes, baking takes 10–12 minutes, and chilling requires at least 2 hours.
Storage/reheating
Refrigerate the cake, covered, for up to three days. Do not freeze once filled, as the cream may lose texture. Serve chilled. Reheating is not recommended.
Variations and Customizations
Maple-Ginger Filling Add a spoonful of maple syrup to the cream filling for deeper sweetness; I experimented with this once, and it made the filling beautifully aromatic.
Chocolate-Coated Yule Log Cover the cake with chocolate ganache for a more decadent finish.
Citrus Gingerbread Twist Add orange zest to the sponge or filling for a bright, seasonal lift.
Spiced Cream Cheese Filling Mix cinnamon or ginger into the filling for intensified warmth.
Caramel Drizzle Finish Drizzle salted caramel over the log for an elegant, glossy presentation.
FAQs
Is this cake difficult to roll?
Rolling while warm prevents cracking and creates a clean spiral.
Can I use dark molasses?
Yes, but the flavor will be stronger and richer.
What if the cake cracks?
Frosting or powdered sugar can hide minor cracks.
Can I make the filling ahead?
Yes, refrigerate it for up to one day before assembling.
Can I freeze the sponge alone?
Yes, freeze the unfilled sponge and thaw fully before rolling.
How do I prevent dryness?
Do not overbake; remove from the oven as soon as it’s set.
Can I add nuts?
Chopped pecans or walnuts can be sprinkled over the filling.
Can I skip cream cheese?
Replace with mascarpone for a milder flavor.
Can I use gluten-free flour?
A high-quality 1:1 blend works well.
How do I get a clean slice?
Chill thoroughly and use a sharp serrated knife.
Conclusion
A Gingerbread Yule Log Cake offers a festive, nostalgic, and elegant centerpiece for holiday celebrations. With its warmly spiced sponge, creamy filling, and charming rolled presentation, it captures the heart of winter baking. Beautiful, comforting, and impressively simple to prepare, this dessert is sure to become a cherished holiday tradition.
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