If you want a show-stopping holiday dessert, try this delicious and beautiful Gingerbread Cake Roll. It's easy to make using ingredients you probably have on hand already in your pantry and refrigerator. With holiday spices and a sweet cream cheese filling, this gingerbread swiss roll is a real crowd-pleaser!
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Swiss rolls, roll cake, cake roll, roulade... this type of cake goes by many names. Like all of those kinds of cakes, this Gingerbread Cake Roll is a thin sponge cake rolled up with cream cheese filling. Perfect for the holidays!
I have to admit: I was intimidated by the thought of making these cakes until a few years ago. But my fears were completely unwarranted. Cake rolls are actually quite easy to make. You just need a little more time and patience working with them. The results are absolutely worth it!
Once you start, I'm betting you'll want to make more cake rolls again and again. I love making this Pumpkin Swiss Roll (Pumpkin Cake Roll with Cream Cheese Filling) during the fall. It looks great on a Thanksgiving table.
When we move into the end of November and early December, it's time to break out the gingerbread spices. This Gingerbread Cake Roll is the perfect dessert for Christmas and New Year's!
Table of contents
What is a Swiss roll or cake roll?
Invented in the 19th century alongside similarly now-classic desserts such as the donut, the Battenberg, and the Victoria sponge, these Swiss cake rolls are just as timeless. And, they are absolutely delicious.
This Gingerbread Cake roll has a base of a thin gingerbread sponge cake. It's light and airy, as any good sponge cake should be. Then it's topped with a sweet cream cheese filling. The layers are rolled up like a log, and when sliced, you can see the gorgeous swirls of cake and filling.
Kitchen tools and equipment
For this recipe, you just need a few basic kitchen tools:
Mixer - You can make this cake roll using 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 - Bake the cake roll on a standard half sheet baking sheet.
Parchment paper - Use parchment paper to line the baking sheet.
Kitchen towel - You'll need a clean kitchen towel to use to roll up the gingerbread sponge cake, and then again to roll up the filled gingerbread swiss roll.
Key ingredients for gingerbread rolls
- Flour - Use all-purpose flour for the cake.
- Baking powder and baking soda - You'll need both leavening agents for this cake.
- Spices - You'll need ground cinnamon, ginger, cloves, and nutmeg to give this cake a delicious, aromatic classic holiday flavor.
- Salt - Use kosher salt. If using table salt, be sure to adjust your measurements.
- Eggs - You'll need three large eggs. I use cage free organic brown eggs. Be sure to take your eggs out about 30 minutes before you start baking to bring them to room temperature. This helps them incorporate and mix easily and smoothly into the batter.
- Sugars - You will need granulated sugar and light brown sugar for the cake mix and powdered sugar for the cream cheese filling.
- Vanilla extract - Use pure vanilla extract instead of imitation vanilla extract for the best flavor.
- Molasses- Molasses is what gives this gingerbread cake roll a rich depth of flavor.
You only need four basic ingredients to make the filling for this gingerbread swiss roll.
- Powdered Sugar - Powdered sugar helps add some sweetness to balance the tartness of the cream cheese.
- Butter - Use unsalted butter, softened at room temperature.
- Cream Cheese - Be sure to bring your cream cheese to room temperature so that it mixes easily and smoothly.
- Vanilla - Once again, use pure vanilla extract instead of imitation vanilla extract for the best flavor.
How to make a gingerbread cake roll
Preheat the oven to 350°F degrees. Completely cover a jellyroll pan or half sheet rimmed baking sheet with parchment paper.
Make the Gingerbread Sheet Cake
In a stand mixer or hand mixer with mixing bowl, beat the eggs, granulated sugar, molasses, and lemon juice until smooth.
In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.
Mix the sifted dry ingredients in with the egg mixture and blend until fully combined.
Using a spatula, spread the batter evenly into the prepared jellyroll pan.
The batter will be runny and may seem thin, but remember it will bake up in the oven and you want a nice, thin, even cake that will roll up nicely. Just make sure there are no bare spots in the batter that you can see through.
Bake at 350°F for 12 to 14 minutes, until a toothpick comes out clean. Cool in the pan at room temperature for 5 minutes.
Prepare a sheet of parchment paper larger than the size of the baking sheet and sift a bit of powdered sugar over it.
Gently flip the cake over the prepared parchment paper so it lands in the middle. Roll the cake up in the parchment paper and cool in the refrigerator for about 45 minutes.
Make the Cream Cheese Filling
In a stand mixer, mix together the powdered sugar, cream cheese, butter, and vanilla until smooth.
Assemble the Roll
Remove the cake from the refrigerator and carefully unroll onto the countertop or table. Spread the cream cheese mixture on top of the cake. Gently re-roll the cake up and refrigerate for at least one hour before serving.
When you’re ready to serve, slice the cake and sift powdered sugar over the top.
Recipe FAQs
It's important that the sponge cake layer is still warm when you roll the cake. When it's warm, it's easier to roll the cake and you are less likely to get tears or rips in the cake. If it's too cold, it won't roll up as evenly and smoothly.
Cake rolls like this often crack because they are overbaked. It is also more likely to crack if you try to roll the cake up when it is cold.
Once you've assembled the gingerbread cake roll, store leftovers by wrapping the cake tightly in parchment paper, then storing in an airtight container in the refrigerator for up to 5 days.
You can also freeze a filled cake roll by slicing it into individual slices, vacuum sealing it into vacuum sealed bags or placing into freezer bags, and store for up to 2 months.
Cake rolls and Swiss rolls often have a whipped cream filling or cream cheese filling. You could also use a jam filling, buttercream, chocolate, or marshmallow filling.
More gingerbread recipes
- Gingerbread Loaf with Peppermint Cream Cheese Frosting
- Mini Gingerbread Bundt Cakes
- Soft Gingerbread Cut-Out Cookies
More holiday dessert recipes
- Ginger Molasses Cookies
- Mini Brownie Bites with Eggnog Whipped Cream
- Chocolate-Dipped Peppermint Shortbread Cookies
- Holiday Cranberry Bark with Peppermint
Gingerbread Cream Cheese Roll
Ingredients
For the Pumpkin Sheet Cake
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 large eggs
- 1 cup granulated sugar
- ⅓ cup molasses
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Cream Cheese Filling
- 1 8 ounce pkg cream cheese, room temperature
- 1 stick butter ½ cup, room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cup powdered sugar plus more for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Completely cover a 17½”x 12-½” jellyroll pan with parchment paper.
Make the Gingerbread Sheet Cake
- In a stand mixer, beat the eggs, granulated sugar, molasses, and lemon juice until smooth.
- In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.
- Mix the sifted dry ingredients in with the egg mixture and blend until fully combined. Using a spatula, spread the batter evenly into the prepared jellyroll pan. The batter will be runny and may seem thin, but remember it will bake up in the oven and you want a nice, thin, even cake that will roll up nicely. Just make sure there are no bare spots in the batter that you can see through.
- Bake at 350 for 12 to 14 minutes, until a toothpick comes out clean. Cool in the pan at room temperature for 5 minutes.
- Prepare a sheet of parchment paper larger than the size of the baking sheet and sift a bit of powdered sugar over it.
- Gently flip the cake over the prepared parchment paper so it lands in the middle. Roll the cake up in the parchment paper and cool in the refrigerator for about 45 minutes.
Make the Cream Cheese Filling
- In a stand mixer, mix together the powdered sugar, cream cheese, butter, and vanilla until smooth.
Assemble the Roll
- Remove the cake from the refrigerator and carefully unroll onto the countertop or table. Spread the cream cheese mixture on top of the cake. Gently re-roll the cake up and refrigerate for at least one hour before serving.
- When you’re ready to serve, slice the cake and sift powdered sugar over the top.
Notes
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Adrianne says
This looks seriously amazing!! I admit they scare me a little bit also. But you have nail it and I want to dive right in. The presentation is perfect.
stella says
How good this Gingerbread Cake Roll, I'll try your recipe in a gluten-free version.
Dannii says
This gingerbread roll looks stunning. I can't wait to give it a try with the kids.
Cathleen says
Wow, the swirl on this cake!! I need to make this over the holidays, bookmarked for later. Thanks so much for the recipe :)