Gingerbread Christmas Log Cake

This Gingerbread Christmas Log Cake brings together the warmth of a spiced gingerbread recipe with the structure of a traditional Yule Log Cake. It’s a soft sponge rolled with lightly sweetened whipped cream and finished with powdered sugar. This cake works well as a centerpiece for holiday desserts and stands out among Christmas cakes thanks to its balance of spice and airiness. Whether you call it a Christmas Yule Log or a gingerbread cake roll, it’s a seasonal option that makes sense for festive gatherings, winter baking, or gifting.

The sponge uses a reliable egg-based method, similar to other cake roll recipes like this Classic Yule Log, but instead of cocoa, it leans on ginger, cinnamon, cloves, and nutmeg. The eggs are beaten with brown sugar for structure, and the molasses deepens the flavor without weighing the batter down. That 5 to 6-minute mixing step isn’t arbitrary. It sets the stage for a sponge that can stretch, roll, and spring back without tearing.

I’ve tested skipping the molasses or using all white sugar. It loses depth and color. The light brown sugar pairs better here. With just 3/4 cup flour and a touch of baking soda and powder, the ratios give you height without compromising flexibility.

If your sponge cracks, it likely cooled flat. That one-hour rolled rest while still warm allows it to remember the shape. Leave it flat and it forgets.

The Whipped Cream Is Lighter Than Buttercream but Still Holds Up

Many holiday desserts use heavy frostings, but this filling stays light. I use a 3:1 ratio of cream to powdered sugar with just enough vanilla to pull it together. Unlike buttercream, it doesn’t overpower the spices in the cake.

If you’ve made my Vanilla Swiss Roll Recipe, the filling here will feel familiar. Chilling the bowl and beaters makes a visible difference. You’ll know it’s ready when the peaks hold a soft point and don’t slide off the spoon.

Run out of powdered sugar? You can substitute granulated, but pulse it in a food processor first. It helps prevent gritty whipped cream.

Ingredient Notes and Why They Work

Eggs provide structure, volume, and stretch. They’re the base. Room temperature eggs whip higher and faster, which helps the cake rise without added fat. Cold eggs won’t work the same way.

Molasses isn’t just for color. It adds moisture and helps the sponge stay soft after refrigeration. Combined with brown sugar, it rounds out the gingerbread flavor, which brings this cake closer to Gingerbread Man Cookies but without the snap.

The spice blend isn’t flexible. Cinnamon, ginger, cloves, and nutmeg each add something. Skipping one flattens the profile. I’ve tried allspice as a swap, and it dulls the sharpness.

How to Roll Without Cracks

This part makes or breaks your Christmas log cake. Bake the sponge in a 10×15 jelly roll pan lined with greased parchment. Once baked, dust with powdered sugar and flip it out quickly. The towel step matters. A thin cotton towel keeps the sponge from sticking to itself and gives it memory for rolling.

Let the cake cool rolled up for a full hour. If you rush this, it stays warm inside and melts the cream when filled. That’s where most beginners struggle. The outside feels cool, but the inside still holds warmth.

Once cool, unroll slowly, spread the cream, and re-roll gently. Place seam-side down and trim the edges.

For a cleaner look, try the same decorating style I used on these Gingerbread Cupcakes. Simplicity works best here. Dust with powdered sugar and maybe a few cranberries or rosemary sprigs. That’s it.

Know When It’s Done and What to Watch For

The sponge should spring back in the center after 12 minutes. If it feels sticky or leaves a dent, it’s underdone. If the edges pull in too much and feel dry, it’s overdone. Don’t rely only on color gingerbread hides doneness. Press the middle lightly with your finger.

The whipped cream should hold shape but not clump. If it starts to look grainy, you’ve passed stiff peaks.

How to Adjust This Cake for Different Occasions

For a chocolate version, add 2 tablespoons cocoa to the dry mix and swap molasses for maple syrup. For a spiced orange variation, add 1/2 teaspoon orange zest to the sponge and fill with orange-scented cream. If you want a richer filling, blend in 3 ounces of mascarpone with the whipped cream.

Serve this cake chilled, but let it sit out 10 minutes before slicing. That takes the chill off and softens the texture just enough.

Make-Ahead, Storage, and Leftovers

You can make the sponge a day ahead. Keep it rolled and wrapped in plastic, unfilled. Once filled, store the cake in the fridge for up to 2 days. Wrap the whole thing or keep it in a lidded container. It freezes well, too. Slice it, layer parchment between slices, and store in a freezer-safe box for up to 1 month. Let thaw in the fridge.

Avoid freezing with rosemary garnish. It browns and weeps moisture.

A Few Final Tips from the Test Kitchen

Use a light-colored metal pan for even baking. Dark pans cook the edges too fast. Chill your cream at least 30 minutes before whipping. Dust the cake while still warm so the sugar melts slightly. And always trim the ends for presentation it’s worth it.

How I Usually Serve This

Slice and dust each piece again. Add a spoon of whipped cream or scoop of vanilla ice cream if serving as dessert. For brunch, cut thinner slices and pair with coffee. It looks beautiful on a white rectangular platter with greenery. For gifts, wrap individual slices in wax paper and string.

Save and Share This Gingerbread Cake

Save this gingerbread Christmas cake to your holiday baking board so you can find it later. I’d love to hear if you tried any variations or added your own twist. Share in the comments what worked best for you.