Go Back
–+ servings

Gingerbread Yule Log Cake

A festive twist on the classic Yule Log, this Gingerbread Yule Log Cake features a spiced cake rolled with creamy cinnamon buttercream, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Cake, Dessert
Cuisine American, Holiday
Servings 8 slices
Calories 300 kcal

Ingredients
  

For the Cake

  • 1 cup all-purpose flour Can use gluten-free flour blend.
  • 1/2 cup brown sugar Adds richness; can substitute with white sugar mixed with molasses.
  • 1/2 cup molasses Provides deep flavor and moisture; can substitute with dark corn syrup.
  • 1/4 cup unsalted butter, softened
  • 3 large eggs Ensure they are room temperature.
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Frosting

  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk Add as needed for consistency.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease a 15x10 inch jelly roll pan and line it with parchment paper.
  • In a large bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
  • In another bowl, beat together the brown sugar, molasses, softened butter, and eggs until smooth. Gradually add the dry ingredients, mixing until just combined.

Baking the Cake

  • Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until a toothpick comes out clean.
  • Remove from the oven and let it cool for a few minutes.

Rolling and Frosting

  • Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel away the parchment paper. Roll the cake up in the towel and let it cool completely.
  • While the cake is cooling, prepare the frosting by beating together the softened butter, powdered sugar, vanilla extract, and milk until smooth and fluffy.
  • Unroll the cooled cake, spread the frosting evenly over it, and roll it back up.

Serving

  • Dust the top with more powdered sugar and slice to serve.

Notes

Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Dust kitchen towel with powdered sugar to prevent the cake from sticking while rolling.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 120mgFiber: 1gSugar: 20g
Tried this recipe?Let us know how it was!