Gingerbread Yule Log With Coffee Cream

Gingerbread Yule Log With Coffee Cream

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

As we enter the holiday season, one dessert that always makes an appearance is the classic yule log. But why stick to tradition when you can add a delicious twist? This gingerbread yule log with coffee cream is sure to impress your guests and satisfy your sweet tooth. So, let’s get baking!


  • 4 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup molasses
  • 1/4 cup hot water
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp instant coffee granules
  • 1 tsp vanilla extract
  • 1/4 cup chopped crystallized ginger (optional for garnish)


  1. Preheat your oven to 350°F. Grease a 10×15 inch jelly roll pan and line it with parchment paper.
  2. In a large mixing bowl, beat the eggs and sugar together until thick and pale yellow in color.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, ginger, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the egg mixture and fold until just combined.
  5. In a small bowl, mix together the molasses and hot water until the molasses is dissolved.
  6. Add the molasses mixture to the batter and fold until fully incorporated.
  7. Pour the batter into the prepared pan and smooth out with a spatula.
  8. Bake for 12-15 minutes or until the cake springs back when touched.
  9. While the cake is baking, make the coffee cream by whisking together the heavy cream, powdered sugar, instant coffee, and vanilla extract until stiff peaks form.
  10. When the cake is done, remove it from the oven and let it cool for a few minutes. Then, loosen the edges with a knife and invert the cake onto a clean kitchen towel dusted with powdered sugar.
  11. Carefully remove the parchment paper and spread the coffee cream evenly over the cake.
  12. Roll the cake up tightly, starting at the short end and using the towel to help you roll. Place the cake seam-side down on a serving platter.
  13. Garnish with chopped crystallized ginger, if desired.
  14. Refrigerate for at least 30 minutes before serving.
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Nutritional Information:

Serving size: 1 slice (12 servings total)

  • Calories: 188
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 89mg
  • Sodium: 92mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 1g
  • Sugars: 14g
  • Protein: 3g

Cooking Time:

Prep time: 20 minutes

Cook time: 15 minutes

Chill time: 30 minutes

Total time: 1 hour and 5 minutes


  • 10×15 inch jelly roll pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Spatula
  • Kitchen towel
  • Serving platter

Serving Suggestions:

This gingerbread yule log with coffee cream is perfect for any holiday gathering! Serve it as a festive dessert alongside a cup of hot cocoa or coffee. For an extra special touch, sprinkle some powdered sugar on top or add a dollop of whipped cream.


If you’re not a fan of coffee, you can easily swap it out for another flavor. Try adding a teaspoon of peppermint extract or a tablespoon of orange zest for a refreshing twist. You can also omit the crystallized ginger garnish or replace it with chopped nuts or chocolate chips.


  • If you don’t have molasses, you can use an equal amount of honey or maple syrup.
  • For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
  • If you’re not a fan of ginger, you can reduce or omit it from the recipe.


Store any leftover gingerbread yule log with coffee cream in an airtight container in the refrigerator for up to 3 days.


  • Make sure to grease your jelly roll pan and line it with parchment paper to prevent sticking.
  • When rolling the cake, use the towel to help you create a tight roll.
  • Refrigerate the cake before serving to help it hold its shape.
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This gingerbread yule log with coffee cream is a festive and delicious dessert that is sure to impress your guests. The gingerbread cake is moist and flavorful, while the coffee cream adds a rich and creamy texture. Don’t be intimidated by the rolling process – with a little practice, you’ll be a pro in no time!

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes! You can bake the gingerbread cake and make the coffee cream up to a day in advance. Store them separately in the refrigerator until you’re ready to assemble the yule log.

Can I freeze the gingerbread yule log?

Yes, you can freeze the assembled yule log for up to 1 month. Just wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before serving.

Can I use a different type of cream for the filling?

Yes! You can use whipped cream or cream cheese frosting instead of the coffee cream if you prefer.

Personal Thoughts:

The holidays are all about indulging in delicious treats, and this gingerbread yule log with coffee cream is no exception. The flavors of gingerbread and coffee are a match made in heaven, and the creamy filling adds the perfect texture to the dessert. Don’t be intimidated by the rolling process – it’s easier than it looks! Give this recipe a try and impress your guests with your baking skills.

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