Gingerbread Cake Roll

This gingerbread cake roll is a delightful treat with warm and comforting flavors. It’s a moist and fluffy cake filled with a delicious spiced cream, all rolled up into a beautiful and festive spiral.

This gingerbread cake roll is a combination of cinnamon, ginger, molasses, vanilla, bourbon, and cream cheese that creates a sweet and flavorful dessert that brings joy and brings people together. I especially enjoy sharing a slice of this cake with friends while sipping on a cup of coffee or hot tea. It’s the perfect way to enjoy good company and delicious treats.

Why You Will Love This Gingerbread Cake Roll Recipe

• Delightful flavors of warm cozy spices
• A to die for bourbon, cinnamon cream cheese frosting
• Festive presentation
• Great with tea or coffee

Ingredients & Substitutions

• Cake flour (or all-purpose flour): The main dry ingredient that forms the base of the cake roll, providing structure and texture. Cake flour results in a lighter and softer cake, while all-purpose flour can be used as an alternative.
• Baking Powder and Baking Soda: These leavening agents help the cake rise, creating a light and fluffy texture.
• Salt: Enhances the overall flavor of the cake and balances the sweetness.
• Cinnamon, Ground Ginger, Nutmeg, Allspice: These warm and aromatic spices infuse the cake with the classic gingerbread flavor, making it rich and flavorful.
• Eggs: Act as a binding agent, giving structure to the cake.
• Molasses (not blackstrap): A key ingredient in gingerbread, molasses adds sweetness and depth to the cake, contributing to its distinctive taste. Make sure to use regular molasses and not blackstrap, as blackstrap molasses has a stronger and bitter taste.
• Brown Sugar and Granulated Sugar: Both sugars sweeten the cake, and the brown sugar adds moisture and a hint of caramel flavor.
  
  Substitutions:
• Cake flour can be substituted with all-purpose flour, but the texture may be slightly different.
• If you don’t have all the specified spices, you can use a pre-mixed gingerbread spice blend or adjust the amounts of each spice to your preference.
• If you can’t find molasses, you can use dark corn syrup or maple syrup as a substitute, but keep in mind that the flavor will be slightly different.

How do I make this Gingerbread Cake Roll?

It’s easier than you’d think! Here’s how to do it:

Make the cake

• Preheat the oven to 375° and place an oven rack on the upper middle rung.  Line a 10×15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray.  **Measure the parchment paper to about 4 inches longer than the pan on one end.
• In a bowl combine cake flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
• Separate the eggs, the whites in a large bowl, and the yellows in a separate large bowl.
• Beat the whites with a hand mixer till stiff peaks form.
• Stir flour  into sugar mixture until smooth, then gently fold in the egg whites just until combined.
• Pour into the pan and spread into the corners.
• Place in the oven and bake for 10 minutes.
• Remove the cake from the oven and spray the long end of the parchment paper with non-stick cooking spray, then fold over the cake.
• While cake is still hot, roll up the cake beginning at the end with the parchment folded over.
• Cool rolled cake on a cooking rack until completely cooled for about 30-40 minutes.

Make the filling

Baking Tips

• When spreading the filling be sure to get filling up under the first curl of the roll. 
• Prerolling the cake while it’s still hot is key to making sure the cake doesn’t crack when you roll it with the filling.

Storage

• Will keep refrigerated in an airtight container or sealed with cling wrap for up to 4 days.
• Will also freeze well for up to 3 months.  To thaw, place in the refrigerator overnight.

Gingerbread Cake Roll

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• Author: Liz Thomson

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Description

This gingerbread cake roll is a delightful treat with warm and comforting flavors. It’s a moist and fluffy cake filled with a delicious spiced cream, all rolled up into a beautiful and festive spiral. 

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Ingredients

Scale 1x2x3x

Cake Roll Ingredients

• 1 cup cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• 4 eggs (room temperature, seperated)
• ¼ cup molasses (not blackstrap)
• ½ cup brown sugar
• ¼ cup granulated sugar

Filling

• 1 12 ounce package cream cheese
• 6 Tablespoon unsalted butter
• 2 Tablespoon bourbon or rum or ½ teaspoon rum flavoring
• 1 ½ cup confectioners sugar
• 1 teaspoon vanilla
• ½ teaspoon cinnamon

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Instructions

Cake Roll Directions

1. Preheat the oven to 375° and place an oven rack on the upper middle rung. Line a 10×15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray. **Measure the parchment paper to about 4 inches longer than the pan on one end.
2. In a bowl combine cake flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
3. Separate the eggs, the whites in a large bowl, and the yellows in a separate large bowl.
4. Beat the whites with a hand mixer till stiff peaks form.
5. Stir flour into sugar mixture until smooth, then gently fold in the egg whites just until combined.
6. Pour into the pan and spread into the corners.
7. Place in the oven and bake for 10 minutes.
8. Remove the cake from the oven and spray the long end of the parchment paper with non-stick cooking spray, then fold over the cake.
9. While cake is still hot, roll up the cake beginning at the end with the parchment folded over.
10. Cool rolled cake on a cooking rack until completely cooled for about 30-40 minutes.

Filling Instructions

1. Using a hand mixer, cream the cream cheese with the butter, then beat in the bourbon.
2. Next beat in the powdered sugar, vanilla and cinnamon.
3. Unroll the cooled cake and spread the icing over the entire cake. Roll the cake back up, removing the parchment paper as you roll.
4. Dust with confectioners sugar and garnish with sprigs of rosemary and sugared cranberries.
5. Slice to serve.