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Gingerbread Roll Cake

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Gingerbread Roll Cake is a festive dessert featuring a soft spiced gingerbread sponge rolled around a creamy filling. Packed with warm holiday spices and rich molasses flavor, this elegant cake is perfect for winter gatherings, celebrations, and cozy seasonal desserts.

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Powdered sugar for garnish (optional)
  • Cinnamon dusting for garnish (optional)
  • Crushed gingerbread cookies for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
  2. In a bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
  3. In a separate large bowl, beat the eggs and granulated sugar until thick and fluffy.
  4. Mix in the molasses and vanilla extract.
  5. Gently fold the dry ingredients into the wet mixture until combined.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 10–12 minutes or until the cake springs back lightly when touched.
  8. While still warm, carefully turn the cake onto a clean kitchen towel dusted with powdered sugar.
  9. Peel away the parchment paper and gently roll the cake up with the towel from the short end.
  10. Let the rolled cake cool completely.
  11. For the filling, beat the cream cheese and powdered sugar until smooth.
  12. In another bowl, whip the heavy cream and vanilla until soft peaks form.
  13. Fold the whipped cream into the cream cheese mixture.
  14. Carefully unroll the cooled cake and spread the filling evenly over the surface.
  15. Roll the cake back up gently without the towel.
  16. Chill for at least 1 hour before slicing.
  17. Garnish with powdered sugar or crushed gingerbread cookies before serving.

Notes

  • Rolling the cake while warm helps prevent cracking.
  • Add orange zest or maple syrup to the filling for extra seasonal flavor.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze tightly wrapped for up to 1 month and thaw overnight before serving.
  • Serve chilled or slightly softened at room temperature for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/gingerbread-roll-cake/