Gingerbread Yule Log Cake: A Sweet Twist on a Holiday Tradition

A Short Story About the Recipe

When the festive season approaches, the aroma of gingerbread spices always fills my kitchen with warmth and nostalgia. I wanted to create something that embodies the spirit of Christmas yet offers a touch of elegance and indulgence. That’s how my Gingerbread Yule Log was born. This cake combines the comforting flavors of traditional gingerbread with the softness of a rolled sponge and the creaminess of a luscious filling. It’s my way of turning a classic European dessert into a cozy, spiced treat that feels like a warm hug on a winter evening. Each year, as I roll up this beautiful log and dust it with a snowy layer of powdered sugar, it instantly reminds me why baking is such a heartfelt part of the holidays.

Why You Will Love This Recipe

You’ll fall in love with this Gingerbread Yule Log because it captures everything that makes the season special — warmth, spice, and celebration. The cake is light yet flavorful, infused with cinnamon, ginger, and nutmeg, while the creamy filling balances those bold spices perfectly. It looks stunning on a festive table and is surprisingly simple to prepare. Whether you’re an experienced baker or a beginner, you’ll find joy in watching the sponge roll up effortlessly around the filling. Every slice delivers a perfect swirl of flavor, making it an impressive yet approachable dessert for family gatherings or holiday dinners.

Versatile

What I adore most about this recipe is its versatility. You can fill it with a classic vanilla cream, mascarpone frosting, or even a light cream cheese filling for extra tang. If you prefer a dairy-free option, you can substitute coconut cream for the filling without losing the richness. You can also decorate it with chocolate ganache, crushed ginger cookies, or sugared cranberries for a festive touch. It’s a dessert that adapts to your preferences and occasions, whether for Christmas Eve or a winter afternoon tea.

Affordable

Another reason this Gingerbread Yule Log is a favorite is its affordability. It uses everyday pantry staples like flour, sugar, eggs, butter, and spices. You won’t need expensive ingredients or special tools to create this showstopper. A simple whisk, baking tray, and parchment paper are enough to bring this festive delight to life.

Ingredients for the Recipe

• 4 large eggs

• 100 g granulated sugar

• 90 g all-purpose flour

• 1 tsp baking powder

• 1 tbsp ground ginger

• 1 tsp ground cinnamon

• ½ tsp nutmeg

• ¼ tsp ground cloves

• 2 tbsp molasses or honey

• 2 tbsp melted butter

• ½ tsp salt

• 1 tsp vanilla extract

• 200 ml heavy cream (for filling)

• 2 tbsp powdered sugar (for dusting)

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Creating this Gingerbread Yule Log may look complex at first, but it’s truly easier than it seems. With a few simple steps, you’ll achieve a soft, spiced sponge cake that rolls beautifully around a creamy filling. Here’s exactly how I prepare it from start to finish.

Step 1: Preheat and Prepare the Tools
First, I preheat my oven to 180°C (350°F). Then I line a large rectangular baking tray (about 30×40 cm) with parchment paper. I make sure the paper slightly overhangs the edges, which makes it easier to lift the sponge later. At this point, I also prepare a clean kitchen towel and dust it lightly with powdered sugar — this will be used for rolling the warm sponge once baked.

Step 2: Mix the Dry Ingredients
In a medium-sized bowl, I whisk together the flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Mixing them first ensures the spices are evenly distributed. The aroma that rises while whisking always reminds me of winter mornings and festive treats.

Step 3: Beat the Eggs and Sugar
In another bowl, I add the eggs and granulated sugar, then beat them using an electric mixer on high speed for about 5 minutes. The mixture should become pale, thick, and fluffy. This step is crucial because the air trapped in the eggs helps the sponge stay light without needing much fat.

Step 4: Combine Wet and Dry Ingredients
Next, I gently fold the dry ingredients into the egg mixture using a spatula. I work slowly to avoid deflating the air bubbles. Then I pour in the molasses (or honey), melted butter, and vanilla extract, folding carefully until the batter becomes smooth and fragrant.

Step 5: Bake the Sponge
I pour the batter into the prepared tray and spread it evenly with a spatula. It should form a thin, level layer. I bake it for 10–12 minutes, just until the top springs back when touched lightly. It’s important not to overbake it because a dry sponge cracks easily when rolled.

Step 6: Roll the Sponge While Warm
Once baked, I remove the tray from the oven and immediately flip the sponge onto the prepared towel. I carefully peel off the parchment paper. Then, while it’s still warm, I roll the sponge tightly with the towel inside. Rolling it while warm helps it “remember” the shape and prevents cracks later. I let it cool completely while I prepare the filling.

Step 7: Prepare the Cream Filling
In a chilled bowl, I whip heavy cream with powdered sugar until soft peaks form. For a richer taste, I sometimes add a spoonful of cream cheese or mascarpone. The result is a smooth, airy cream that balances the spiced sponge beautifully.

Step 8: Assemble the Yule Log
When the sponge has cooled, I gently unroll it. I spread the whipped cream evenly over the surface, leaving about 2 cm (1 inch) of space along the edges to avoid overflow. Then I carefully roll the cake back up without the towel, this time with the cream inside. I wrap it in parchment paper and refrigerate it for at least 1 hour to help it firm up and hold its shape.

Step 9: Decorate the Yule Log
After chilling, I trim both ends of the log for a clean presentation. I then dust the surface with powdered sugar to give it a snowy, festive look. For a more luxurious version, I sometimes spread a thin layer of chocolate ganache or drizzle caramel sauce on top. Decorating with gingerbread cookies or sugared cranberries adds an extra holiday touch.

Quick and Easy

This recipe may sound detailed, but every step flows naturally. The preparation takes less than 20 minutes, and the baking time is only about 10 minutes. Because the sponge is thin and light, it cools quickly, which means you can assemble and chill it within the same afternoon. With a little practice, you can prepare it confidently without stress, even during the busy holiday season.

Customizable

What makes this recipe so special is how easily it adapts to different tastes. You can replace the whipped cream filling with chocolate mousse, spiced buttercream, or even coffee-flavored cream for a stronger flavor profile. If you want to make it dairy-free, coconut cream works wonderfully. For a lighter option, a simple yogurt cream adds freshness. Each version maintains the warm gingerbread essence while offering a new texture or flavor twist.

Popular with Many People

Whenever I make this Gingerbread Yule Log, it disappears within minutes. It’s always a highlight on the dessert table, and everyone asks for seconds. The combination of soft sponge, aromatic spices, and creamy filling pleases both children and adults. Because it’s not overly sweet, it pairs perfectly with a cup of coffee, tea, or hot chocolate. It’s also easy to transport, making it a great choice for potlucks, family dinners, or festive events. Once you share it, it becomes a recipe everyone remembers and requests again and again.

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FAQs

1. Can I make the Gingerbread Yule Log in advance?
Yes, absolutely. I often prepare the sponge one day ahead and keep it rolled in parchment paper. The next day, I fill and decorate it. It stays moist and soft, which makes it ideal for planning ahead during busy holidays. The fully assembled log can also be refrigerated for up to 2 days before serving.

2. How can I prevent the sponge from cracking?
The key is to roll the sponge while it’s still warm. This helps it keep its shape. In addition, avoid overbaking. The sponge should feel springy and light. If it bakes too long, it loses flexibility and cracks easily.

3. Can I freeze the Yule Log?
Yes, it freezes beautifully. I wrap it tightly in plastic wrap and then in foil before freezing. When I need it, I let it thaw overnight in the refrigerator. It tastes just as fresh and soft.

4. Can I use a different filling?
Definitely. This recipe works well with many types of fillings such as chocolate ganache, mascarpone cream, or even spiced buttercream. Each variation adds a different flavor, yet the gingerbread spices remain the star.

5. How do I decorate it festively?
I love finishing it with a dusting of powdered sugar, a few small ginger cookies, or sugared cranberries. These simple touches make it elegant and ready for any holiday table.