Gingerbread Yule Log
Elevate your holiday dessert table with this stunning Gingerbread Yule Log, a festive take on the classic Bûche de Noël. This showstopping dessert combines the warm, aromatic spices of gingerbread—think cinnamon, ginger, and cloves—with a luscious cream cheese filling for the ultimate seasonal treat. The light and tender sponge is baked, rolled, and filled to create a beautiful swirl, then finished with a dusting of powdered sugar to mimic freshly fallen snow. Quick to prepare with just 30 minutes of prep time, this holiday centerpiece is not only delicious but also surprisingly easy to make. Perfect for gatherings or gifting, this gingerbread roll cake is a must-try for any Christmas celebration!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 2 teaspoons Ground ginger
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 4 large Eggs
- 0.75 cup Granulated sugar
- 0.25 cup Molasses
- 2 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
- 0.25 cup Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving a bit of overhang for easy removal. Grease the parchment paper lightly.
In a medium bowl, whisk together flour, ground cinnamon, ground ginger, ground cloves, salt, baking powder, and baking soda. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes, or until pale and thick. Reduce the speed to low and mix in the molasses and melted butter.
Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined.
Spread the batter evenly into the prepared pan and gently smooth the top. Bake for 11-12 minutes, or until the cake springs back when touched lightly in the center.
While the cake bakes, lay a clean kitchen towel on your countertop and dust it generously with powdered sugar.
Once the cake is baked, immediately loosen the edges and turn it out onto the powdered sugar-dusted towel. Peel off the parchment paper carefully and roll the cake up along with the towel, starting from the short end. Let it cool completely in the rolled shape, about 30 minutes.
To prepare the filling, beat the cream cheese, powdered sugar, and vanilla extract together in a medium bowl until smooth. Add the heavy cream and beat until fluffy and spreadable.
Once the cake has cooled, carefully unroll it. Spread an even layer of the cream cheese filling over the surface, leaving a small margin around the edges.
Re-roll the cake (without the towel) tightly. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, dust the top of the Yule log with powdered sugar for a snowy effect. Slice and enjoy!
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 534.1 g | 194% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 426.9 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 560 mg | 43% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1849 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
