Looking for a delightful holiday dessert? Discover our step-by-step guide to creating a delectable gingerbread cake roll with a creamy filling that’s perfect for festive gatherings and cozy winter evenings.

Indulge in the warm and comforting flavors of the holiday season with our mouthwatering gingerbread cake roll recipe. 

This festive dessert combines a cake batter full of rich, fragrant gingerbread spices like cinnamon, ginger, and cloves for that signature holiday aroma. 

The sweet cream cheese filling is a wonderful contrast to the cake’s warmth. 

A gingerbread cake roll is the perfect dessert perfect for fall and winter occasions. Whether it’s a gathering around Christmas time, a special occasion or cozy family celebrations, the warm and spicy flavors make it a delightful addition to the table. 

Whether you’re aiming to impress your guests or create a heartwarming treat for your family, our guide will lead you through every step of this delightful creation.

How to Make Gingerbread Cake Roll with a Cream Cheese Filling

Ingredients:

Cake Roll

• 1 cup all purpose flour
• 1 t corn starch
• 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
• ¼  cup molasses (not blackstrap)
• ½ cup brown sugar
• ¼ cup sugar

Filling

• 12 oz cream cheese
• 6 Tablespoon unsalted butter
• 1 ½ cup confectioners sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

Directions:

Preheat the oven to 375 F Degrees and place an oven rack on the upper middle rung. 

Line a 15-inch jelly roll pan with parchment paper and spray with non-stick cooking spray and a light dusting of flour. Measure the parchment paper to overhang the short edges by about 2-4 inches (this helps rolling later)

In the bowl of a stand mixer, combine the sugar, brown sugar, molasses and eggs.  Mix well. 

Add in the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Combine well – stopping the mixer and scraping the sides and mixing again.

Pour batter into the prepared baking pan and spread into the corners.

Place in the oven and bake cake 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.

Alternately, Sprinkle a clean kitchen towel with powdered sugar, release the cake onto the towel. 

While the 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.

In the bowl of a stand mixer, combine the softened butter and cream cheese.  Add in the vanilla and cinnamon and stir well.

Beat in the powdered sugar until smooth and creamy.

Unroll the cooled cake and spread the cream cheese frosting to the edges of cake.  Roll the cake back up, removing the parchment paper as you roll. 

Dust your gingerbread roll with confectioners sugar.

Slice to serve.

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Gingerbread Cake Roll Tips

• Baking is a science, so use accurate measurements for your ingredients.
• Sift your dry ingredients like flour, spices, and baking powder to ensure they’re well combined and free of lumps.
• Use room temperature eggs and butter for a smoother batter that incorporates well.
• When beating eggs for the cake batter, whip them until they are light and pale in color. This helps create a fluffy cake.
• Mix the cake batter just until the ingredients are combined. Overmixing can lead to a tough cake.
• Use a jelly roll pan with a rim to bake your cake. Line it with parchment paper to prevent sticking.
• Spread the cake batter evenly in the pan for consistent baking and rolling.
• Bake just until the cake springs back lightly to the touch. Overbaking can result in a dry and brittle cake that’s difficult to roll.

• Roll the cake with the filling while it’s still warm. This helps the cake roll up without cracking.
• Roll the cake using a clean tea towel or parchment paper. This prevents sticking and makes rolling easier.
• Allow the rolled cake to cool completely before adding any additional decorations or slicing.
• When spreading the filling be sure to get filling up under the first curl of the roll. 
• For cleaner slices, chill the rolled cake in the refrigerator for at least an hour before serving.
• Just before serving, dust the top of the cake roll with powdered sugar for a festive touch.

Cake will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days. Will also freeze well for up to 3 months.  To thaw, place in the refrigerator overnight. 

Cake Roll Recipes FAQs

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gingerbread cake roll with cream cheese filling

Yield: 12

Prep Time: 20 minutes

Cook Time: 12 minutes

Additional Time: 2 hours

Total Time: 2 hours 32 minutes

Looking for a delightful holiday dessert? Discover our step-by-step guide to creating a delectable gingerbread cake roll with a creamy filling that's perfect for festive gatherings and cozy winter evenings.

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Ingredients

• 1 cup flour
• 1 t corn starch
• 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
• 12 oz cream cheese
• 6 Tablespoon unsalted butter
• 1 ½ cup confectioners sugar
• 1 teaspoon vanilla
• ½ teaspoon cinnamon

Instructions

1. Preheat the oven to 375° and place an oven rack on the upper middle rung.  Line a 10x15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray and a light dusting of flour. Measure the parchment paper to overhang the short edges by about 2-4 inches (this helps rolling later)

1. In the bowl of a stand mixer, combine the sugar, brown sugar, molasses and eggs.  Mix well. 
2. Add in the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Combine well - stopping the mixer and scraping the sides and mixing again.
3. Pour into the prepared pan and spread into the corners.
4. Place in the oven and bake for 10 minutes.
5. 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.
6. While cake is still hot, roll up the cake beginning at the end with the parchment folded over.
7. Cool rolled cake on a cooking rack until completely cooled for about 30-40 minutes.

Filling:

1. In the bowl of a stand mixer, combine the softened butter and cream cheese.  Add in the vanilla and cinnamon and stir well.
2. Beat in the powdered sugar until smooth and creamy.
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.
5. Slice to serve.

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