Gingerbread Yule Log Recipe

Gingerbread Yule Log Recipe

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Gingerbread Yule Log Recipe Katie Kirk Loves
Gingerbread Yule Log Recipe Katie Kirk Loves from

Do you want to add a touch of holiday cheer to your dessert table? Look no further than this delicious gingerbread yule log recipe. Made with warm spices and rich chocolate, this dessert is sure to be a crowd-pleaser. Read on to learn how to make this festive treat.


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup unsulphured molasses
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 cup corn syrup


  1. Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, and lightly grease the paper with cooking spray.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, beat butter and sugar until creamy. Add in molasses and mix well. Add in eggs, one at a time, mixing well after each addition.
  4. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth. Stir in vanilla extract.
  5. Pour the batter into the prepared pan and spread it out evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Meanwhile, make the filling. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
  7. When the cake is done, remove it from the oven and let it cool for 5 minutes. While it’s still warm, carefully roll the cake up tightly in the parchment paper, starting from the short end. Let it cool completely in the rolled-up position.
  8. Unroll the cake and spread the whipped cream filling evenly over the top, leaving a 1-inch border around the edge. Roll the cake back up tightly, using the parchment paper to help you. Place the cake seam-side down on a serving platter.
  9. Make the chocolate ganache by heating the chocolate chips, heavy cream, butter, and corn syrup in a small saucepan over low heat. Stir until all the ingredients are melted and smooth.
  10. Spread the chocolate ganache over the top and sides of the cake, using a spatula to smooth it out. Use a fork to make lines in the ganache to resemble the bark of a tree.
  11. Decorate the yule log with powdered sugar, fresh berries, and sprigs of holly for a festive touch.
  12. Chill the cake in the refrigerator for at least 1 hour before serving.
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Nutritional Information:

Serving Size: 1 slice
Calories: 360
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 95mg
Sodium: 180mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 21g
Protein: 4g

Cooking Time:

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Chilling Time: 1 hour


  • 10×15 inch jelly roll pan
  • Parchment paper
  • Cooking spray
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer
  • Spatula
  • Small saucepan

Serving Suggestions:

Serve the gingerbread yule log with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a hot cup of cocoa for the ultimate winter treat.


Try adding chopped nuts, dried fruit, or candied ginger to the whipped cream filling for added texture and flavor. You can also swap out the semi-sweet chocolate chips for white chocolate or dark chocolate for a different twist.


If you don’t have unsulphured molasses, you can use honey or maple syrup instead. For a lighter filling, you can substitute whipped cream cheese or Greek yogurt for the heavy cream.


The gingerbread yule log can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or foil to prevent it from drying out.


  • Make sure to roll the cake tightly while it’s still warm to prevent cracking.
  • Use a serrated knife to slice the cake for a clean cut.
  • If you don’t have a jelly roll pan, you can use a 9×13 inch baking dish instead, but the cake may be thicker and may require a longer baking time.


The gingerbread yule log is a traditional French dessert that is typically served during the holidays. It is also known as a Bûche de Noël, which means “Christmas log” in French. The cake is shaped like a log to represent the Yule log that was traditionally burned on Christmas Eve in many European countries.

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Frequently Asked Questions:

What is the origin of the yule log cake?

The yule log cake has its roots in pagan winter solstice celebrations, where a large log was burned to welcome back the sun. The tradition was later adopted by Christians and turned into a festive dessert that is still enjoyed today.

Can I make the gingerbread yule log ahead of time?

Yes, you can make the cake and filling up to 1 day ahead of time and store them separately in the refrigerator. Assemble the cake and decorate it with the chocolate ganache and powdered sugar just before serving.

Can I freeze the gingerbread yule log?

While it is possible to freeze the cake before adding the filling and ganache, it is not recommended as the whipped cream filling may become grainy upon thawing. It is best to enjoy the cake within a few days of making it.

Final Thoughts:

The gingerbread yule log is a festive and flavorful dessert that is sure to impress your holiday guests. With its warm spices and rich chocolate, it’s the perfect way to end a holiday meal. So why not give this recipe a try and start a new holiday tradition?

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