15-Year Perfect Gingerbread Yule Log Recipe – Irresistible!

Nothing says “holidays” quite like the warm scent of gingerbread filling your kitchen. This gingerbread yule log has been my go-to Christmas dessert ever since my aunt slipped me her handwritten recipe card at a family gathering years ago. I remember watching her roll the still-warm cake with such confidence while the rest of us fumbled with cookie cutters.

What makes this dessert special isn’t just the cozy blend of ginger, cinnamon, and molasses – though that spicy-sweet aroma alone could deck the halls. It’s the magic moment when you unroll that tender cake to reveal swirls of creamy filling, transforming simple ingredients into something spectacular. The cream cheese frosting adds just the right tang to balance the rich spices, making each slice disappear faster than you can say “ho ho ho.”

Every December, I recreate that childhood memory in my own kitchen now. The process has become as much a holiday tradition for me as hanging stockings or trimming the tree. There’s something wonderfully nostalgic about dusting powdered sugar over the finished log, watching it settle like fresh snowfall on edible bark.

Why You’ll Love This Gingerbread Yule Log

This isn’t just another holiday dessert—it’s the one your guests will actually remember. Here’s why:

• That cozy spice kick: The perfect blend of ginger, cinnamon, and cloves tastes like Christmas morning in every bite.
• Foolproof rolling: My towel trick makes shaping this log a cinch—no fancy skills needed!
• Showstopper looks: Dust it with powdered sugar “snow” and watch everyone reach for their phones before forks.
• Better the next day: The flavors deepen overnight (if you can resist sneaking slices).

Trust me, this will become your new holiday signature dish—my aunt’s recipe hasn’t failed me in 15 Christmases!

Gingerbread Yule Log Ingredients

Gather these simple ingredients—most are probably already in your pantry! I’ve grouped them so you can prep like a pro:

For the Spiced Cake

• 1 1/2 cups all-purpose flour (spooned & leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger (use 1 1/2 tsp if you love extra spice!)
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

For the Wet Mix

• 3 large eggs (room temp—they’ll whip up fluffier)
• 1/2 cup packed brown sugar (dark brown adds richer flavor)
• 1/3 cup molasses (not blackstrap—too bitter)
• 1/4 cup vegetable oil
• 1/4 cup milk (any kind works)

For the Dreamy Filling

• 8 oz cream cheese (softened—leave it out for 30 mins)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

See? Nothing fussy here—just good old-fashioned ingredients that create holiday magic together!

How to Make a Gingerbread Yule Log

Okay, let’s get baking! This gingerbread yule log comes together faster than you can wrap presents. Just follow these simple steps and you’ll have a showstopping dessert that’ll make everyone think you went to pastry school.

Preparing the Gingerbread Cake

First things first – line that jelly roll pan with parchment paper. I can’t stress this enough – it’s your insurance policy against sticking! Whisk together all your dry ingredients in one bowl (flour, baking powder, soda, and those gorgeous spices). In another bowl, beat those room-temperature eggs and brown sugar like you mean it – you want them pale and fluffy, about 2 minutes with a hand mixer. Then gently mix in the molasses, oil, and milk. Now comes the fun part – gradually add the dry ingredients to the wet, mixing just until combined. The batter will be thick but spreadable – pour it onto your prepared pan and smooth it into an even layer with a spatula. Into the oven it goes for 12-14 minutes – you’ll know it’s done when the edges pull away slightly and the center springs back when lightly pressed.

Rolling and Filling the Yule Log

Here’s where the magic happens! While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out, flip it onto the towel (careful – it’s hot!). Peel off the parchment (told you it was important!) and immediately roll it up with the towel from the short end. Let it cool completely this way – about an hour. This “trains” the cake to hold its shape. When it’s cool, unroll gently and spread your cream cheese filling evenly, leaving about a half-inch border (too much filling and it’ll squish out when you reroll). Roll it back up without the towel this time, wrap in plastic, and chill for at least 2 hours before slicing – patience pays off with perfect spirals!

Tips for the Perfect Gingerbread Yule Log

After making this gingerbread yule log more times than I can count, here are my fail-proof secrets:

• Room temp eggs are non-negotiable – cold eggs won’t whip up properly, and your cake won’t get that perfect springy texture. I leave mine out overnight sometimes!
• Go heavy on the powdered sugar dusting – that towel needs a proper snowfall to prevent sticking. I learned this the hard way after my first attempt left half the cake clinging to the towel.
• Chill it like you mean it – That 2-hour wait feels endless, but slicing into a properly chilled log gives you those Instagram-worthy clean spirals. Trust me, it’s worth resisting the urge to peek!

Follow these three simple rules, and your yule log will be the star of every holiday table!

Gingerbread Yule Log Variations

Once you’ve mastered my classic version, try these fun twists that still honor the original:

• Maple cream cheese filling: Swap half the powdered sugar for pure maple syrup and add a pinch of cinnamon
• Citrus zing: Add orange zest to both the cake batter and frosting for a bright holiday flavor
• Nutty crunch: Sprinkle toasted pecans or walnuts over the filling before rolling

My personal favorite? Adding a tablespoon of bourbon to the filling – just enough to make the adults smile!

Serving and Storing Your Gingerbread Yule Log

When it’s finally time to serve your masterpiece, dust the top with a fresh snowfall of powdered sugar—I use a small sieve for that perfect dusting. For a festive touch, arrange a few fresh cranberries and rosemary sprigs alongside to mimic holly berries. The log keeps beautifully in an airtight container in the fridge for up to 3 days (if it lasts that long!). Pro tip: Let chilled slices sit at room temperature for 10 minutes before serving—the spices bloom and the filling softens just enough.

Gingerbread Yule Log FAQs

Can I make the yule log ahead?
Absolutely! In fact, I always make mine the night before. The flavors meld beautifully overnight in the fridge, and the log slices cleaner when thoroughly chilled. Just wrap it tightly in plastic wrap—I sometimes add a layer of foil too—and it’ll keep perfectly for up to 24 hours before serving.

Can I freeze the gingerbread yule log?
I don’t recommend it, unfortunately. The cream cheese filling tends to get weepy after thawing, and the cake loses its lovely moist texture. Trust me—I learned this the hard way after trying to stash an extra log in the freezer last Christmas. It’s best enjoyed fresh or refrigerated for a couple days.

How do I prevent cracks when rolling?
The secret is rolling while the cake is still warm—not hot, but definitely still pliable. That initial roll with the towel “trains” the cake to bend without breaking. Also, don’t overbake it! Pull the cake out when the edges just start pulling away from the pan. If you do get small cracks? No worries—a dusting of powdered sugar hides a multitude of sins!

Nutritional Information

Nutritional values are estimates only—your results may vary based on specific ingredients and brands used. Enjoy this festive treat in moderation! For general guidance on baking ingredients, you can check out resources on FDA nutrition labeling standards.

Share Your Gingerbread Yule Log

I’d love to see your holiday creations! Snap a photo of your gingerbread yule log and tag me—nothing makes me happier than seeing your twist on this family recipe. Don’t forget to leave a star rating if you loved it as much as we do! If you are looking for other festive baking ideas, check out this recipe for Gingerbread Bundt Cake.

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