White Chocolate Gingerbread Yule Log

The yule log is a traditional Christmas dessert. This recipe has the perfect blend of gingerbread and white chocolate, topped with toasted almonds. It’s sure to start your holiday season off right!.

The “white cake yule log recipe” is a delicious dessert that can be made with the white chocolate gingerbread mix. It is a must have for your holiday baking list.

What better way to cap off a fantastic holiday baking season than with a White Chocolate Gingerbread Yule Log, right? 

I’m really looking forward to writing my last Christmas post of the year. There are several factors that contribute to the uniqueness of holiday baking:

Nutmeg and ginger, for example, are warming spices. Check! Is it possible to make white chocolate to resemble anything wintery? Oh, yes. Is that whipped cream? Mhm. Cinnamon sugar, perhaps? Yes, absolutely! What’s with that show-stopping look? That is to say, you tell me. BUT, IN THIS CASE, I’M GOING WITH YES.


For as long as I can remember, my mother has made yule logs every Christmas. She creates a double chocolate cake with chocolate whipped cream every time. Deliciously sinful and oh-so-festive.

But I got the idea for a gingerbread yule log a few weeks ago, and I haven’t been able to stop thinking about it since. What pairs better with spicy gingerbread than a bar of thick, sweet white chocolate? Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes

This White Chocolate Gingerbread Yule Log was formed as a result.


What was it about this White Chocolate Gingerbread Yule Log that brought it to the next level? Rodelle Vanilla Extract is a pure vanilla extract made by Rodelle.

Rodelle has been one of my fave companies since 2015 (ugh! ), and they continue to be one of my favorites. They offer premium pricing to their farmers, and don’t even get me started on their cocoa powder (hint: it’s the finest I’ve ever used).

To truly enrich the taste of both the gingerbread sponge cake and the whipped cream filling, I added Rodelle’s Pure Vanilla Extract. The gingerbread was spicy but not warm without it, and the whipped cream was insipid. Vanilla essence is one of the baking world’s unsung heroes, little but formidable. Rodelle’s vanilla extract is unrivaled.


My bbs, let’s get this party started. Now here’s a public service announcement on producing Yule Logs…

Without a jelly roll pan, here’s how to create a yule log.

Most recipes ask for a jelly roll pan for preparing a yule log. These are pans that are 15 inches by 10 inches in size. They make the optimum yule log thickness and size. However, if you’re like me and don’t enjoy purchasing goods for one particular purpose, use a normal half-sheet pan instead. Your yule log will undoubtedly get thinner, but have a look at how mine came out. The response is fantastic.


Friends, that’s all there is to it. A magnificent White Chocolate Gingerbread Yule Log for your holiday celebrations. Enjoy!!!




for the sponge cake made with gingerbread

  • 4 big eggs, whites and yolks separated
  • a quarter cup of granulated sugar
  • 1/2 cup molasses (dark strap)
  • Rodelle Pure Vanilla Extract, 2 tsp
  • 1 cup flour (all-purpose)
  • 1 teaspoon powdered baking soda
  • a pinch of cinnamon
  • 1 teaspoon of ginger powder
  • nutmeg (1/2 teaspoon)
  • a quarter teaspoon of garlic
  • a half teaspoon of salt

for the cream whipped

  • 2 quarts of thick cream
  • vanilla extract (two tablespoons)

for the buttercream made of white chocolate

  • room temperature 1/2 cup unsalted butter
  • 1/2 cup melted and cooled white chocolate chips
  • a third of a cup of powdered sugar
  • 1 teaspoon extract de vanille
  • salt (1/4 teaspoon)
  • 1–2 tablespoons sugar (cinnamon)


To prepare the gingerbread sponge cake, combine all of the ingredients in a large mixing bowl

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a jelly roll pan (preferable) or a half sheet baking pan that has been greased and lined with parchment paper.
  2. Beat the egg whites on high speed in a standing mixer equipped with a whisk attachment until soft peaks form. Reduce the mixer’s speed to low and gradually add the granulated sugar. Return the mixer to high speed and whisk until firm peaks form. Remove the bowl from the mixer and put it aside.
  3. Clean the bowl of your standing mixer and replace it on the stand. In a separate bowl, whisk together the egg yolks. Continue to beat the egg yolks with the whisk attachment until they begin to bubble. Continue to beat in the molasses and vanilla extract until the mixture lightens in color, approximately 3 minutes. Remove the mixing bowl from the stand mixer and put it aside.
  4. Sift together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a small basin. In a separate bowl, whisk together the flour, baking powder, and salt. The batter will be thick at first, but as you add the egg whites, it will thin down. 
  5. Gently fold your egg whites into your flour/yolk mixture with a spatula until well mixed. Using the spatula, smooth the batter to the borders of the prepared pan. Cook for 15-17 minutes, or until the cake is done. Allow for 5 minutes of cooling time before inverting onto a kitchen towel coated with confectioner’s sugar (and to note: I left my parchment paper on the underside of the cake to prevent it from sticking to the towel). 
  6. Starting on the short side, roll the cake into a tight spiral. Refrigerate until totally cold.

prepare your filling and icing

  1. Cream the heavy cream and vanilla extract in a standing mixer equipped with a whisk attachment until firm peaks form. Unroll the cake (carefully remove the parchment paper if you used it) and evenly distribute the whipped cream on top. Cake should be rolled up.
  2. To make the second portion of your log, cut cake on a diagonal approximately 4 inches from the edge. Place the bigger roll on a dish, seam side down. Place the smaller roll on top of the bigger roll, with the smaller roll’s diagonal side contacting the larger roll. 
  3. Cream butter for 2 minutes in a standing mixer equipped with a paddle attachment, then add melted and cooled white chocolate. Combine, then cream for 30 seconds with powdered sugar, vanilla extract, and salt. 
  4. Cover the cake with white chocolate buttercream, leaving the edges of the logs uncovered. To produce gentle waves in the buttercream, use a fork. Cinnamon sugar, if desired. Serve!



Rodelle is the sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!

This is a recipe for the “best yule log recipe” that I found on Pinterest. It is made with white chocolate, gingerbread and cream cheese.

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