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.
- 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
- 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.
- 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.