Introduction

The Gingerbread Yule Log is a festive and charming holiday dessert that combines warm spices with creamy filling and optional chocolate ganache. Perfect for celebrating the season, it’s both impressive to serve and delightful to eat.

A rolled cake with a deep brown outer layer textured like a soft sponge, tightly wrapped around a thick, creamy white filling visible in a spiral shape inside. The top surface is covered with a smooth white cream layer, decorated with small green rosemary sprigs and a few brown pine cones, giving a rustic look. The roll rests on a wooden board with some white sugar crystals lightly scattered around it. The background shows blurred wooden bowls and utensils on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/4 cup molasses
1/4 cup vegetable oil (or melted butter)
1 teaspoon vanilla extract

8 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon heavy cream (or milk for a lighter filling)

1/2 cup heavy cream
4 oz semi-sweet chocolate chips
1 tablespoon butter (optional for extra gloss)

Powdered sugar (for dusting)
Fresh rosemary or holly leaves (for garnish)
Optional: Chocolate shavings, edible glitter, or small meringue mushrooms for extra decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
Step 2: In a large bowl, whisk together the flour, sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In another bowl, beat the eggs until frothy, then add molasses, vegetable oil, and vanilla extract, whisking until smooth. Gradually fold the dry ingredients into the wet until just combined.
Step 3: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until springy to the touch and a toothpick comes out clean. Dust a clean kitchen towel with powdered sugar, then invert the warm cake onto it, peel off the parchment, and roll the cake up with the towel. Let cool completely.
Step 4: Beat the softened cream cheese and butter until light and fluffy. Add vanilla, powdered sugar, and heavy cream (or milk) and beat until smooth. Adjust sweetness or texture if necessary.
Step 5: Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, leaving a small border. Roll the cake back up tightly and chill in the fridge for at least 30 minutes.
Step 6: For the ganache (optional), heat heavy cream until simmering, remove from heat, and stir in chocolate chips until smooth. Add butter for gloss if desired. Let cool slightly, then pour over the chilled log and spread evenly.
Step 7: Dust with powdered sugar and garnish with rosemary or holly leaves. Add optional decorations like chocolate shavings or edible glitter for a festive touch.
Step 8: Slice into generous servings and enjoy chilled or at room temperature.

Tips & Variations

For a richer flavor, substitute vegetable oil with melted butter in the cake batter.
Use milk instead of heavy cream in the filling for a lighter texture.
Try adding a pinch of ground cardamom or allspice to the spices for a unique twist.
Make miniature Yule logs using a smaller pan for individual servings.

Storage

Store the Yule log wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving, but it’s best enjoyed chilled to maintain the filling’s texture. Ganache-topped logs also keep well refrigerated.

How to Serve

A brown rolled cake cut into two pieces sits on a white plate on a white marbled surface. The cake has three layers: the outer brown spongy cake, a thick middle layer of smooth white cream rolled inside, and a lighter brown cake spiral inside the cream. The top of the cake is decorated with white whipped cream swirls, green rosemary sprigs, and red cranberries, with a light dusting of white powdered sugar on top. One cranberry is placed on the plate next to the cake. The texture of the cake looks soft and moist with a rich cream center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the cake a day ahead and keep it wrapped in plastic at room temperature or in the fridge. Assemble and decorate just before serving for best results.

What can I use if I don’t have molasses?

Molasses is key for the traditional flavor and color, but you can substitute with dark corn syrup or honey in equal amounts. The flavor will be slightly different but still delicious.