Gingerbread Yule Log
A festive gingerbread roll cake filled with creamy vanilla frosting and decorated as a classic holiday Yule log.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp cloves optional
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
- 0.75 cup apple cider
Filling
- 0.5 cup unsalted butter softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp cream or milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
- Spread batter evenly in prepared pan and bake 12–15 minutes until set.
- Roll cake while warm in a powdered-sugar-dusted towel. Cool completely.
- Beat filling ingredients until smooth and spreadable.
- Unroll cake, spread filling, re-roll, frost, and decorate.
Notes
Roll the cake while warm to avoid cracks. Chill before slicing for clean cuts.