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Gingerbread Yule Log

Irresistible Gingerbread Yule Log with Spiced Rum Frosting

Delight in the festive flavors of this Gingerbread Yule Log, enriched with spiced rum frosting, making it a perfect holiday centerpiece.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 teaspoon Baking Powder No substitutions recommended
  • 1 teaspoon Ground Cinnamon Pumpkin pie spice is an alternative
  • 1 teaspoon Ground Ginger Fresh ginger can be used
  • 1/4 teaspoon Ground Cloves Omit for a milder taste
  • 1/4 teaspoon Ground Nutmeg Substitute with allspice if necessary
  • 1/4 teaspoon Salt Essential for flavor balance
  • 4 large Eggs No substitutes for best results
  • 1 cup Brown Sugar Light or dark can be used interchangeably
  • 1/2 cup Molasses Honey or agave can be used but will alter flavor
  • 1/4 cup Unsalted Butter (melted) Can substitute with coconut oil for dairy-free
  • 1 teaspoon Vanilla Extract Almond extract is a good alternative
For the Frosting
  • 2 tablespoons Spiced Rum Use rum extract as a non-alcoholic alternative
  • 8 ounces Cream Cheese Use vegan cream cheese for dairy-free
  • 2 cups Powdered Sugar No direct substitute recommended
  • 1/4 cup Heavy Cream Milk can be used for a lighter version

Equipment

  • electric mixer
  • 12x18-inch half-sheet pan
  • mixing bowl
  • spatula
  • parchment paper
  • kitchen towel

Method
 

Step‑by‑Step Instructions for Gingerbread Yule Log
  1. Preheat your oven to 350°F (175°C) and line a 12x18-inch half-sheet pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
  3. In an electric mixer, beat together eggs and brown sugar for 4-6 minutes until light and fluffy.
  4. Gently mix in molasses, melted butter, and vanilla extract into the egg mixture until combined.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for 9-11 minutes until set.
  7. Let the cake cool in the pan for 5 minutes, then roll it up with a clean kitchen towel inside.
  8. Beat together cream cheese and spiced rum, then gradually mix in powdered sugar and heavy cream until smooth.
  9. Once cooled, unroll the cake, spread half of the frosting on it, and roll it back up tightly.
  10. Spread the remaining frosting on the outside of the rolled cake and decorate as desired.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze the unfilled cake for up to 3 months.