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Gingerbread Yule Log

Gingerbread Yule Log

  • Serves 10
  • Prep time 40 minutes
  • Refrigeration 2 hours
  • Cook time 11 minutes

Nutrition facts

Per serving: Calories 553; Protein 4 g; Fat 34 g; Carbohydrates 60 g; Fibre 1 g; Iron 1 mg; Calcium 44 mg; Sodium 78 mg
If chocolatey Yule logs are not your thing, try this gingerbread and buttercream version! To see the recipe for gingerbread cookies, click here!


  • A few store-bought gingerbread cookies

For the batter:

  • 250 ml (1 cup) flour
  • 25 ml (¼ tsp) baking soda
  • 1 pinch salt
  • 5 ml (½ tsp) cinnamon
  • 25 ml (¼ tsp) nutmeg
  • 25 ml (¼ tsp) ground cloves
  • 3 eggs, yolks and whites separated
  • 60 ml (¼ cup) molasses
  • 60 ml (¼ cup) honey
  • 15 ml (1 tbsp) melted butter
  • 15 ml (1 tbsp) sugar

For the buttercream:

  • 375 ml (1½ cups) unsalted butter, softened
  • 60 ml (¼ cup) 35% country-style cream
  • 10 ml (2 tsp) vanilla
  • 750 ml (3 cups) icing sugar
  • 30 ml (2 tbsp) lemon zest
  • 30 ml (2 tbsp) maple syrup


  1. Preheat the oven to 190°C (375°F).
  2. Line a 38 cm x 25 cm (15 in. x 10 in.) baking sheet with parchment paper.
  3. Sift the flour, baking soda, salt and spices over a bowl. Stir.
  4. Use an electric mixer to beat the egg yolks for 3 to 4 minutes, until thickened. Add the molasses, honey and melted butter.
  5. Use the electric mixer to whip the egg whites in another bowl until soft peaks form. Gradually add the sugar, whipping until stiff peaks form.
  6. Use a spatula to gently fold the egg whites into the egg yolk mixture.
  7. Use a spatula to gently fold the dry ingredients into the wet ingredients. Pour the batter onto the baking sheet and even out the surface.
  8. Bake for 11 to 12 minutes. Remove the baking sheet from the oven and let cool on a rack for 3 to 5 minutes. Invert the baking sheet onto a damp towel.
  9. Use the electric mixer to whip the butter with the cream, vanilla, icing sugar and lemon zest for 2 to 3 minutes, until creamy.
  10. Remove the parchment paper from the cake. Spread half of the buttercream over the whole surface of the cake. Tightly roll up the cake lengthwise. Place the Yule log on a serving tray.
  11. Use the electric mixer to whip the rest of the buttercream with the maple syrup.
  12. Decorate the Yule log with the rest of the buttercream and the gingerbread cookies. Cover and refrigerate for 2 to 3 hours.

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