Festive Gingerbread Yule Log Christmas Cake – Fun & Delicious Holiday Baking Recipe

Ready to level up your holiday baking game this year? Say hello to the ultimate showstopper: the Gingerbread Yule Log Cake! This isn’t your average roll-up cake—it’s a spicy, sweet, and totally festive treat that tastes like Christmas and looks like a winter wonderland.

You’ve probably seen those fancy log-shaped cakes on Pinterest or dessert tables, but don’t let the look intimidate you. With a little patience, some rum-flavored frosting, and your favorite Christmas playlist in the background, you’ll be rolling out your very own Christmas Yule Log Cake like a pro.

So, What Exactly Is a Yule Log Cake?

Let’s break it down. In French, it’s called bûche de Noël—a classic holiday dessert that’s designed to look like a wooden log. This version has a spicy twist with a soft and fluffy gingerbread sponge cake (yep, we said gingerbread!). Roll it up with a dreamy, rum-infused cream cheese frosting, and you’ve got yourself a dessert that screams “I win Christmas.”

Wanna switch things up? You can totally sub in the frosting from your favorite gingerbread cupcakes if you’re not feeling the rum. Either way, this Gingerbread Yule Log Recipe is flexible, delicious, and fun to decorate.

Let’s Talk Flavor

This cake packs a serious punch in the flavor department. We’re talking rich molasses, warm brown sugar, and all the classic gingerbread spices—cinnamon, cloves, nutmeg, you name it. It smells like a holiday candle and tastes like a cozy hug from Grandma. FYI: this is not your store-bought, bland holiday cake. Nope. This is the Gingerbread Yule Log that brings the wow factor.

It’s All About That Presentation

You don’t just bake this cake—you create it. Once it’s rolled and frosted, you can decorate the outside to look like a real log, bark texture and all. Then comes the fun part: garnishing! Add sprigs of rosemary, sugared cranberries, and if you’re feeling extra festive, a few mini pinecones (not edible, obviously). It ends up looking like it fell off a Gingerbread Yule Log Christmas Tree—and yes, it’s 100% Instagram-worthy.

Why This Recipe Works

Let’s be real, holiday baking can get chaotic. This recipe is manageable and totally worth the effort.

Here’s why:

• The sponge cake is soft and easy to roll without cracking—no stress tears here.

• The frosting is rich, smooth, and lightly boozy, which makes everything taste like a cozy fireside evening.

• The decorations make it a centerpiece for your dessert table. No one will believe you made it from scratch!

Still on the fence? Ask yourself: When else do you get to make a cake that looks like a log and tastes like Christmas magic? Exactly.

One Last Tip

Set aside a good chunk of time for this one. Light a holiday candle, put on Mariah Carey, and turn your kitchen into a holiday bakery. It’s not just a dessert—it’s an experience. And trust us, when you slice into that rich, spicy roll and see the creamy swirls inside? Total holiday bliss.

So go ahead, bookmark this Gingerbread Yule Log Cake and impress the heck out of your friends and family this season. Because nothing says “I’ve got my life together” like a gorgeous Christmas Yule Log Cake sitting proudly on your table.

Let the baking begin! 🎄

Festive Gingerbread Yule Log Christmas Cake – Fun & Delicious Holiday Baking Recipe

This festive treat features a moist gingerbread cake roll packed with warming spices and a rich rum-kissed cream cheese filling. Roll it up, frost it, and decorate with rosemary sprigs, sugared cranberries, or tiny pine cones for a Gingerbread Yule Log Christmas Tree effect—guaranteed to wow your guests!

Course: Dessert
Cuisine: American, French-inspired
Prep Time: 30 minutes
Bake Time: 10 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Yields: 10 slices
Calories per serving: 381 kcal
Recipe by: Aleda

Ingredients

For the Gingerbread Cake:

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup packed brown sugar
• 1/2 cup molasses
• 2 tsp unsalted butter, melted
• 1 tsp vanilla extract

For the Rum Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1 tbsp spiced rum (see notes for alternatives)
• 3 cups powdered sugar
• 2–3 tbsp heavy cream

Instructions:

Step 1: Prepare the Cake

1. Set your oven to 350°F (175°C).
2. Line a half sheet pan (approx. 12x18x1") with parchment paper, letting the edges hang over the short ends by about 2 inches. Lightly coat with cooking spray.
3. In a bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
4. In a stand mixer, beat the eggs and brown sugar on high for 4–6 minutes, or until the mixture is pale and airy.
5. Add in the molasses, melted butter, and vanilla. Mix until smooth.
6. Turn mixer to low and slowly add in the dry ingredients. Mix just until everything is combined—don’t overdo it!
7. Pour batter into the prepared pan, smoothing it out evenly.
8. Bake for 9–11 minutes, or until the center gently springs back when touched.
9. Right after baking, carefully lift one short end of the parchment and roll the cake (with the parchment) into a log. Let it cool, seam-side down, on a wire rack for about an hour.

Step 2: Make the Frosting

1. In a clean mixing bowl, beat the cream cheese with the spiced rum until smooth and creamy.
2. Slowly add in the powdered sugar, mixing on low until fully combined.
3. Gradually mix in the heavy cream, a spoonful at a time, until you reach a spreadable consistency that holds its shape but isn't too stiff.

Step 3: Assemble & Decorate

1. Once the cake is completely cool, gently unroll it.
2. Spread a generous layer of the frosting inside, using about half the batch.
3. Re-roll the cake without the parchment and transfer to your serving platter.
4. Coat the outside with the rest of the frosting.
5. For a rustic bark effect, drag a fork lightly across the frosting in long lines.
6. Finish by topping with rosemary sprigs, cranberries, or pine cones for that natural Christmas Yule Log Cake look. A light dusting of cinnamon sugar adds a magical touch.

💡 Tips & Tricks

• Don’t have spiced rum? No worries! Use rum extract—start with 1/2 tsp and adjust to taste.
• That extra parchment paper? Total lifesaver when rolling your cake fresh from the oven.
• Storage: Keep leftovers in an airtight container in the fridge. Best enjoyed within 5 days (but it probably won’t last that long 😋).

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