Looking to add a showstopping centerpiece to your holiday dessert spread? This Gingerbread Yule Log is pure festive magic, rolled up in layers of warmly spiced cake and lusciously boozy cream cheese frosting. With its rich gingerbread flavor and charming rustic finish, it’s a classic treat that never fails to impress—especially when adorned with rosemary, sugared cranberries, and little pine cones. If you want a dessert that looks as magical as it tastes, you can’t go wrong with this Gingerbread Yule Log.

Gingerbread Yule Log Recipe - Recipe Image

Ingredients You’ll Need

The secret to this Gingerbread Yule Log is in the balance of simple staples and holiday spices that create its signature tender crumb and irresistible aroma. Each ingredient shines—whether adding warmth, sweetness, creaminess, or airy texture—so don’t skip a thing!

All-purpose flour: Gives structure to the cake while keeping it light and flexible for rolling.
Baking powder: Ensures your sponge rises to fluffy perfection.
Ground cinnamon: Infuses the cake with warmth and depth.
Ground ginger: Brings that spicy-sweet gingerbread zing.
Ground cloves: Adds a deep, aromatic note for classic gingerbread character.
Ground nutmeg: Boosts the holiday flavor with a cozy, nutty finish.
Salt: Balances the sweetness and enhances every spice.
Eggs: Help create the structure and give the cake its pillowy, roulade-ready texture.
Brown sugar: Adds moisture and a subtle caramel depth to the sponge.
Molasses: The standout for that rich, dark, slightly smoky gingerbread taste everyone loves.
Unsalted butter: Provides richness and helps the cake stay moist.
Vanilla extract: Rounds out the flavors and enhances the festive aroma.
Spiced rum: Sings through the frosting, lending bold flavor and a grown-up twist. (Rum extract works, too!)
Cream cheese: Softened to a dreamy texture, it forms the base for our tangy, decadent filling and topping.
Powdered sugar: The key to smooth, sweet, spreadable frosting.
Heavy cream: Lightens the frosting just enough for easy swirling and rolling.

How to Make Gingerbread Yule Log

Step 1: Prepare Your Pan and Preheat the Oven

To start, preheat your oven to 350°F. Line a 12 x 18-inch half sheet pan with parchment paper, letting a few inches hang over the long edges. This overhang will be your lifeline when you roll the hot cake—an absolute must for a perfect Gingerbread Yule Log.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Blending the spices with the flour ensures even distribution throughout the cake, so you get a punch of flavor in every bite.

Step 3: Beat Eggs and Sugar

Pour the eggs and brown sugar into the bowl of a stand mixer with the paddle attachment. Beat on high until the mixture triples in volume and turns pale and fluffy, about 4 to 6 minutes. This step is key for a light, rollable sponge—and trust me, the transformation is worth watching!

Step 4: Add Wet Ingredients

Reduce the mixer speed and slowly blend in the molasses, melted butter, and vanilla extract. The molasses gives you that signature Gingerbread Yule Log richness, while the butter makes the cake perfectly tender.

Step 5: Combine and Pour

With the mixer on low, gradually add in your spiced flour mixture. Mix just until the dry spots disappear—over-mixing can make the cake tough. Pour the batter onto your prepared pan and spread it to the edges with an offset spatula or the back of a spoon for an even bake.

Step 6: Bake and Roll

Bake for 9 to 11 minutes, or until the cake’s top springs back when gently pressed. Working quickly, fold one end of the parchment over the warm cake, then roll it (with the paper inside) into a spiral. Cooling it in this shape sets the memory for your Gingerbread Yule Log, so it won’t crack later!

Step 7: Prepare the Spiced Rum Cream Cheese Frosting

Beat the cream cheese and spiced rum together on high until smooth and creamy. Lower the speed and gradually add in the powdered sugar, then stream in the heavy cream a bit at a time until you have a silky, spreadable frosting. Taste and adjust the cream or rum until it’s just right for you.

Step 8: Fill, Roll, and Frost

Unroll your cooled cake, then slather it with half of the spiced rum cream cheese frosting. Re-roll the cake, gently, and transfer it seam-side down onto your presentation plate. Frost the outside with the remaining cream cheese mixture and use a fork to make charming “bark” ridges. Dust with cinnamon sugar for a woodland effect.

How to Serve Gingerbread Yule Log

Garnishes

A Gingerbread Yule Log comes to life with a sprinkle of cinnamon sugar and fresh, festive toppings. Sprigs of rosemary against snowy powdered sugar evoke winter pine. Plump cranberries—sugared for sparkle, if you like—lend color and tartness. For bonus woodland flair, tuck in edible pine cones, chocolate shards, or even star anise!

Side Dishes

This dessert pairs beautifully with cozy drinks like spiked hot chocolate, mulled wine, or chai tea. For an elegant finish, serve slices with a scoop of vanilla or cinnamon ice cream. A fruit compote or poached pears balance the spice and richness, making the Gingerbread Yule Log shine at any gathering.

Creative Ways to Present

Lean into the enchanted forest theme by placing the yule log on a wooden board and scattering sugared cranberries and rosemary “branches” around it. Arrange gingerbread cookies nearby, or dust the platter with extra powdered sugar for a snowy scene. Smaller logs or “branches” can be made for individual servings, perfect for holiday parties or as gifts!

Make Ahead and Storage

Storing Leftovers

Leftovers—if you have them!—should be stored in an airtight container in the fridge. The Gingerbread Yule Log stays moist for up to 5 days, and the flavors meld even more with a little time. Just make sure to press cling film against any cut sides to keep it from drying out.

Freezing

You can absolutely freeze your Gingerbread Yule Log ahead of busy gatherings. Wrap the un-decorated log tightly in two layers of plastic wrap and a layer of foil. It will stay fresh in the freezer for up to one month. Thaw overnight in the fridge, then garnish and serve as usual.

Reheating

This dessert is best served chilled or at room temperature, so no reheating is needed. If you prefer a softer filling, let the log sit at room temperature for about 15 minutes before slicing. Let those spices and creamy frosting shine just as they are!

FAQs

Can I make the Gingerbread Yule Log ahead of time?

Absolutely! The flavors deepen after a day in the fridge, making it even better for parties. Assemble and frost the log, then store it (covered) in the refrigerator until you’re ready to decorate and serve.

What if my cake cracks while rolling?

If a crack appears, don’t panic! Just continue rolling and cover the seam with frosting. The rustic look is part of a traditional Gingerbread Yule Log’s charm, and creative garnishes will cover any imperfections.

Can I use rum extract instead of spiced rum?

Yes, you can substitute rum extract if you prefer an alcohol-free version. Start with half a teaspoon, taste the frosting, and adjust as desired for the perfect hint of warmth and holiday spirit.

How do I prevent the cake from sticking to the parchment?

A generous spritz of nonstick spray on the parchment and extending the paper over the edges really helps. Be sure to roll the cake while it’s still warm—it should release easily with just a little coaxing!

Can I decorate with other toppings?

Definitely! Get creative by adding chocolate bark, mini meringue mushrooms, or edible glitter. The Gingerbread Yule Log is a blank canvas for your holiday imagination.

Final Thoughts

If you’re searching for that one holiday treat that draws every eye—and makes every guest swoon—give this Gingerbread Yule Log a place at your table. It’s truly the kind of dessert that becomes an instant tradition, filling your kitchen with cozy scents and even cozier memories. Go ahead, roll up some festive cheer!