Looking for a show-stopping holiday dessert? Try this delicious and beautiful Gingerbread Cake Roll. It’s easy to make with ingredients you likely already have in your pantry and refrigerator. Infused with holiday spices and filled with a sweet cream cheese filling, this gingerbread swiss roll is guaranteed to be a crowd-pleaser!
Swiss rolls, roll cakes, cake rolls, roulades – this type of cake goes by many names. Just like all of those variations, this Gingerbread Cake Roll is a delicate sponge cake rolled up with a luscious cream cheese filling. It’s the perfect dessert for the holidays!
I’ll admit, I used to be intimidated by the thought of making these cakes. But my fears were completely unfounded. Cake rolls are actually quite easy to make. You just need a little extra time and patience. The end result is absolutely worth it!
Once you try it, I’m betting you’ll want to make cake rolls again and again. I love making a Pumpkin Swiss Roll (Pumpkin Cake Roll with Cream Cheese Filling) during the fall. It looks fantastic on a Thanksgiving table.
And when late November and early December roll around, it’s time to break out the gingerbread spices! This Gingerbread Cake Roll is the perfect dessert for Christmas and New Year’s celebrations.
What is a Swiss Roll or Cake Roll?
Invented in the 19th century alongside other now-classic desserts like the donut, the Battenberg, and the Victoria sponge, Swiss cake rolls are truly timeless. And, of course, they’re absolutely delicious.
This Gingerbread Cake Roll starts with a base of a thin, light, and airy gingerbread sponge cake, just as any good sponge cake should be. It’s then generously topped with a sweet cream cheese filling. The layers are rolled up like a log, creating gorgeous swirls of cake and filling when sliced.
Ingredients for the Perfect Gingerbread Cake Roll
This recipe breaks down into two key components: the gingerbread cake itself and the delectable cream cheese filling. Here’s what you’ll need for each:
Gingerbread Cake Ingredients:
- All-Purpose Flour: Provides the structure for the cake. ¾ cup is the perfect amount.
- Baking Powder & Baking Soda: These are your leavening agents, ensuring a light and airy texture. You’ll need both for the best results.
- Ground Spices: Cinnamon, ginger, cloves, and nutmeg are essential for that classic holiday flavor.
- Kosher Salt: Enhances the flavors of all the other ingredients. If using table salt, adjust the measurement.
- Large Eggs: Use three large eggs. Bring them to room temperature (about 30 minutes before baking) for easier incorporation and a smoother batter.
- Granulated & Light Brown Sugar: A combination of sugars adds sweetness and moisture. Powdered sugar is needed for the cream cheese filling.
- Vanilla Extract: Use pure vanilla extract for the best flavor. Avoid imitation vanilla.
- Molasses: This is the key ingredient that gives the gingerbread cake its rich, deep flavor.
- Lemon Juice: A small amount of lemon juice balances the sweetness and enhances the spices.
Cream Cheese Filling Ingredients:
You only need four simple ingredients to make the filling for this gingerbread swiss roll:
- Powdered Sugar: Adds sweetness to balance the tartness of the cream cheese.
- Unsalted Butter: Use unsalted butter, softened at room temperature, for a smooth and creamy filling.
- Cream Cheese: Bring your cream cheese to room temperature to ensure it mixes easily and smoothly.
- Vanilla Extract: Again, use pure vanilla extract for the best flavor in your filling.
Step-by-Step Baking Instructions for Gingerbread Cake Roll
Follow these simple, step-by-step instructions to create the perfect Gingerbread Cake Roll:
- Prepare: Preheat your oven to 350°F (175°C). Completely line a jelly roll pan (approximately 10×15 inches) with parchment paper. This is crucial for easy removal of the cake later.
Making the Gingerbread Sheet Cake:
- Combine Wet Ingredients: In a stand mixer or using a hand mixer, beat together the eggs, granulated sugar, brown sugar, molasses, vanilla extract, and lemon juice until the mixture is smooth and slightly lightened in color. This usually takes about 3-5 minutes.
- Combine Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and kosher salt. Sifting ensures there are no lumps and distributes the ingredients evenly.
- Combine Wet and Dry: Gradually mix the sifted dry ingredients into the egg mixture, blending until just fully combined. Be careful not to overmix, as this can lead to a tough cake.
- Spread the Batter: Using a spatula, evenly spread the batter into the prepared jelly roll pan. Aim for a thin, even layer. The batter might seem runny, but it will bake up nicely. Make sure there are no bare spots in the batter that you can see through.
- Bake: Bake at 350°F (175°C) for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan at room temperature for about 5 minutes.
- Prepare for Rolling: While the cake is cooling, prepare a sheet of parchment paper larger than the size of the baking sheet and generously sift powdered sugar over it.
- Roll the Cake: Gently flip the cake onto the prepared parchment paper, ensuring it lands in the center. Carefully roll the cake up tightly in the parchment paper, starting from one of the short ends.
- Cool: Place the rolled-up cake in the refrigerator to cool completely for about 45 minutes to an hour. This cooling step helps the cake maintain its shape when you add the filling.
Making the Cream Cheese Filling:
- Combine Filling Ingredients: In a stand mixer or with a hand mixer, mix together the powdered sugar, softened cream cheese, softened butter, and vanilla extract until the mixture is smooth, creamy, and well combined. Make sure there are no lumps.
Assembling the Gingerbread Cake Roll:
- Unroll and Fill: Remove the cake from the refrigerator and carefully unroll it onto a clean countertop or table. Generously spread the cream cheese mixture evenly over the surface of the cake.
- Re-roll and Chill: Gently re-roll the cake up tightly, using the parchment paper to help you. Wrap the re-rolled cake tightly in plastic wrap or parchment paper and refrigerate for at least one hour before serving. This allows the filling to set and the flavors to meld together.
- Serve: When you’re ready to serve, slice the cake into individual portions. Dust the top of the roll with powdered sugar for an elegant finishing touch.
Recipe FAQs for the Perfect Gingerbread Cake Roll
- Do you roll a Swiss roll warm or cold?
- It’s crucial to roll the sponge cake layer while it’s still warm. This is because the warm cake is more pliable and less likely to crack or tear during the rolling process. If it’s too cold, it won’t roll up as evenly or smoothly.
- Why do Swiss rolls crack?
- Cake rolls like this often crack because they are overbaked, making them dry and brittle. It’s also more likely to crack if you try to roll the cake up when it’s cold.
- What’s the best way to store gingerbread cake rolls?
- To store leftover gingerbread cake roll, wrap it tightly in parchment paper and then place it in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the filled cake roll by slicing it into individual portions, vacuum-sealing them in freezer bags, and storing them for up to 2 months.
- What else can I use to fill a cake roll?
- Traditional cake rolls and Swiss rolls often feature whipped cream or cream cheese fillings. However, you can get creative and use jam, buttercream, chocolate ganache, or marshmallow filling.
Essential Kitchen Tools and Equipment
For this recipe, you just need a few basic kitchen tools:
- Mixer: You can use either a stand mixer or a hand mixer with mixing bowls.
- Mixing Bowls: You’ll need two mixing bowls: one for dry ingredients and one for wet ingredients.
- Spatula: Use a rubber or heatproof silicone spatula to scrape the batter out and smooth it onto the baking sheet.
- Baking Sheet: A standard half-sheet baking sheet is perfect for baking the cake roll.
- Parchment Paper: Use parchment paper to line the baking sheet for easy cake removal.
- Kitchen Towel: A clean kitchen towel is needed to roll up the gingerbread sponge cake and then again to roll up the filled gingerbread swiss roll.
More Delicious Gingerbread Recipes
If you love the flavors of gingerbread, here are some other delicious recipes to try:
The Best Soft Gingerbread Cookies
Gingerbread Loaf Cake with Peppermint Cream Cheese Frosting
Gingerbread Bundt Cakes
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Gingerbread Cream Cheese Roll Recipe
Gingerbread Cream Cheese Roll
Prep Time:
Cook Time:
Cooling Time:
Total Time:
Servings: 15 slices
Ingredients:
For the Gingerbread Sheet Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 3 large eggs, at room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened at room temperature
- ½ cup (1 stick) unsalted butter, softened at room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cup powdered sugar, plus more for sprinkling
Instructions:
- Preheat oven to 350°F (175°C). Cover a jelly roll pan with parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a stand mixer, beat eggs, granulated sugar, brown sugar, molasses, vanilla, and lemon juice until smooth.
- Mix dry ingredients into the egg mixture until combined. Spread batter evenly into the jelly roll pan.
- Bake for 12 to 14 minutes. Cool in the pan for 5 minutes.
- Prepare a sheet of parchment paper and sift powdered sugar over it.
- Flip the cake onto the prepared parchment paper and roll it up. Cool in the refrigerator for about 45 minutes.
- In a stand mixer, mix powdered sugar, cream cheese, butter, and vanilla until smooth.
- Remove cake from refrigerator and unroll it. Spread cream cheese mixture on top. Re-roll and refrigerate for at least one hour.
- Slice the cake and sift powdered sugar over the top.
Notes:
Cream Cheese Filling Tip: If filling is too runny, add powdered sugar gradually until desired consistency.
Freezer Make-Ahead Tip: Freeze gingerbread cake sheet (without filling) for up to one month. Thaw before adding cream cheese filling.
Refrigerator Make-Ahead Tip: Make and assemble the cake up to two days ahead of time.
How to store leftovers: Refrigerate leftovers in an airtight container for up to four days.
Nutrition Facts:
Calories: 150kcal, Carbohydrates: 34g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 159mg, Potassium: 133mg, Fiber: 1g, Sugar: 29g, Vitamin A: 49IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg
Disclaimer: Nutrition information is automatically calculated, so should only be used as an approximation.
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