If you’re looking for a festive dessert that truly captures the cozy spirit of the holidays, you’ve got to try this Christmas Gingerbread Cake Roll Recipe. It’s like all your favorite gingerbread flavors wrapped up in a soft, tender cake rolled around a luscious cream cheese filling. I absolutely love how this turns out — it’s moist, fragrant, and so enchanting on any holiday table. Stick around, because I’m sharing everything you need to know so you can nail it perfectly on your first try.
Why You’ll Love This Recipe
- Perfect Holiday Flavors: The warm blend of ginger, cinnamon, and molasses brings that classic gingerbread magic to your dessert plate.
- Light & Fluffy Cake: The Swiss roll technique creates a tender cake that’s easy to roll without cracking.
- Creamy Filling with a Kick: The cream cheese frosting balances sweetness with a touch of tang and the zing of crystallized ginger.
- Impressive Yet Simple: This cake roll looks like it took hours but comes together super quickly once you know the steps.
Ingredients You’ll Need
The ingredients here combine to deliver that unmistakable gingerbread taste with a soft texture, plus a creamy filling that’s brightened up with vanilla and crystallized ginger. Be sure to get fresh spices for the best aroma, and have your eggs at room temperature — trust me, it makes a difference when whipping up the batter!
- Eggs: Separating them and using room temperature eggs helps achieve that fluffy texture in the cake.
- All-Purpose Flour: Provides the structure without weighing the cake down.
- Ground Cinnamon, Cloves, and Ginger: The trio of warm spices that make gingerbread irresistible.
- Kosher Salt: Balances the sweetness and enhances the spice flavors.
- Baking Soda: Gives the cake just enough lift and tenderness.
- Molasses: This is where the classic gingerbread depth comes from — don’t skip it!
- Butter: Melted for richness and moisture in the cake.
- Sugar (Granulated and Confectioners’): Granulated sugar for the cake’s structure, and powdered sugar for dusting and frosting smoothness.
- Cream Cheese: The star of the filling that adds tang and creaminess.
- Vanilla Extract: A flavor booster in the filling that harmonizes with the spices.
- Crystallized Ginger: Adds chewy bursts of ginger flavor in the filling — you’ll love this little surprise.
Variations
While the classic Christmas Gingerbread Cake Roll Recipe is amazing as is, I love playing around with small tweaks depending on my mood or what’s in the pantry. Feel free to make it your own — that’s the fun of baking for the holidays!
- Nutty Twist: I sometimes add finely chopped toasted pecans or walnuts to the filling for an extra crunch that pairs beautifully with the sweet cream cheese.
- Spicier Kick: If you love bold spice, adding a pinch of freshly grated nutmeg or increasing the ground ginger by a little makes this cake burst with warmth.
- Dairy-Free Option: Use vegan cream cheese and plant-based butter to accommodate dietary preferences without losing creaminess.
- Chocolate Lover’s Version: Swirl in a bit of melted dark chocolate into the filling or dust the roll with cocoa powder instead of powdered sugar for an indulgent touch.
How to Make Christmas Gingerbread Cake Roll Recipe
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F. This step is crucial because the batter needs consistent oven temperature for even rising. Grease a 13×18-inch half-sheet pan and line it with parchment paper — I always lightly grease both the pan and parchment to prevent any sticking surprises later on.
Step 2: Mix Dry Spices and Flour
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, cloves, ginger, baking soda, and salt. This blend of warm spices is what gives the cake its gingerbread soul, so mix well to distribute everything evenly before adding it to the wet ingredients.
Step 3: Beat Yolks, Molasses, and Butter
In a large bowl, beat your egg yolks on high speed for about 3 minutes until they’re thickened and pale. This whipped stage means your cake will be light and airy. Next, mix in the molasses and melted butter — they bring richness and that signature dark sweetness to the batter.
Step 4: Whip the Egg Whites Separately
Clean your mixer beaters (this step is super important!) and beat the egg whites on medium speed until soft peaks form. Gradually add your granulated sugar one tablespoon at a time, beating on high after each addition until smooth and glossy peaks appear. This meringue-like mixture is the key to your sponge cake’s springy texture.
Step 5: Fold Ingredients Together
Gently fold the whipped egg whites into the egg yolk mixture without deflating it — use a spatula and slow, careful motions. Then fold in the flour-spice mixture until just combined. Your batter should be light and fluffy, not dense.
Step 6: Bake and Roll While Warm
Pour your batter evenly into the prepared pan, smoothing the top. Bake for 9 to 12 minutes — watch closely as every oven varies. The cake should spring back gently when touched. As soon as it’s out of the oven, let it cool for 5-8 minutes, then carefully invert the cake onto a clean tea towel dusted with confectioners’ sugar. Peel off the parchment, sprinkle more powdered sugar on top, and gently roll the cake with the towel from the short side. This rolling while warm helps set the cake’s shape without cracking.
Step 7: Prepare the Cream Cheese Filling
While the cake cools completely rolled up in the towel, beat together the softened cream cheese, butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until smooth and creamy. The crystallized ginger adds a zingy surprise that I love—it balances the sweet and spiced cake beautifully.
Step 8: Assemble and Chill
Once your cake is completely cool, carefully unroll it, spread the cream cheese filling evenly, and then roll it back up (this time without the towel). Place it seam side down on a serving platter, wrap it tightly with plastic wrap, and refrigerate until you’re ready to serve.
Step 9: Garnish and Serve
Just before serving, dust the roll with confectioners’ sugar and adorn with gingerbread cookies or any festive decorations you love. Slice carefully with a sharp knife into pretty rounds and watch your friends and family reach for seconds!
Pro Tips for Making Christmas Gingerbread Cake Roll Recipe
- Room Temperature Eggs: I learned that separating and beating room-temp eggs whites gets you the fluffiest cake—cold eggs just don’t whip up well.
- Rolling While Warm: Don’t skip rolling the cake when it’s still warm in the towel; it prevents cracks and makes rolling much easier later.
- Gentle Folding: Fold the meringue into the yolks slowly—you want to keep as much air in the batter as possible to get a light roll.
- Sharp Knife Cuts: Use a serrated or very sharp knife when slicing to keep clean rounds and avoid squishing the cake roll.
How to Serve Christmas Gingerbread Cake Roll Recipe
Garnishes
I love finishing this cake roll with a generous dusting of confectioners’ sugar for that magical snow-dusted look. Adding some gingerbread men or star-shaped cookies on the side not only enhances the festive vibe but gives your guests something extra to munch on. Sometimes I throw in a few sprigs of fresh rosemary or cranberries for a pop of color and holiday cheer.
Side Dishes
This cake is perfectly at home on a holiday dessert spread alongside warm mulled cider or eggnog. If you’re serving a Christmas dinner, pairing it with a simple fruit salad or lightly spiced whipped cream works beautifully to balance the richness of the cake roll.
Creative Ways to Present
For a festive party, I’ve wrapped the cake roll in parchment tied with twine and a cinnamon stick, giving it a rustic gift look. Another fun way is to cut it into bite-sized pinwheels and arrange them on a platter with pomegranate seeds for a burst of color and sparkle. You could even serve individual slices with a drizzle of caramel or chocolate sauce for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Gingerbread Cake Roll keeps wonderfully in the fridge wrapped tightly in plastic wrap or stored in an airtight container. I usually slice up the remaining roll and layer it between parchment in a container to prevent sticking, which makes for easy grab-and-go holiday treats over the next few days.
Freezing
This cake roll freezes surprisingly well. I wrap it in plastic wrap, then in foil, and freeze it for up to 2 months. When you’re ready, just thaw it overnight in the fridge. The texture stays moist, and the cream cheese filling remains creamy—a lifesaver when prepping for the busy holiday season.
Reheating
I don’t recommend reheating this cake roll because the cream cheese filling is best served chilled. But if you want to take the edge off the chill, leave the slice out at room temperature for 20–30 minutes before serving. This way, the flavors open up, and the cream cheese softens without melting.
FAQs
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Can I make the Christmas Gingerbread Cake Roll Recipe ahead of time?
Absolutely! You can bake the cake and prepare the filling a day ahead. Assemble the roll, wrap it tightly, and refrigerate overnight. This actually helps the flavors meld together beautifully, making it easier to slice and serve the next day.
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Why do I need to roll the cake while it’s warm?
Rolling the cake while warm prevents it from cracking when you add the filling. The gentle warmth makes the cake flexible and sets the shape, so when you unroll and fill it later, it won’t break.
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Can I substitute the molasses in the recipe?
You can’t really replace molasses with anything else if you want authentic gingerbread flavor—it’s key to that deep, rich taste. If molasses is tricky to find, look for blackstrap molasses in your local store or online; it’s worth the effort for this recipe.
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My cake cracked when I rolled it. How can I avoid this?
Make sure you roll the cake while it’s still warm and not fully cooled. Also, be gentle when folding and rolling, and dust the towel with enough powdered sugar. If cracks appear, try patching them up with a bit of the cream cheese filling—it’s forgiving!
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How long can I store the cake roll in the fridge?
The cake roll stays fresh in the refrigerator for 3 to 4 days when wrapped properly. After that, the cake and filling might start drying out, so it’s best to enjoy it within that timeframe.
Final Thoughts
This Christmas Gingerbread Cake Roll Recipe has become a cherished part of my holiday baking tradition. It’s just the right balance of spice, softness, and creaminess that delight everyone at my table. I used to struggle with rolling cakes without cracks, but now this method has me confident every year. I really encourage you to try it, especially if you’re looking to impress friends or family with a festive dessert that’s as delicious as it is beautiful. Trust me, once you make this, it’ll be a holiday staple you come back to again and again.
Print
Christmas Gingerbread Cake Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Gingerbread Swiss Cake Roll combines the warm, spicy flavors of gingerbread with a creamy, sweet cream cheese filling. The light, fluffy cake is infused with traditional holiday spices and molasses, rolled carefully with a smooth ginger and vanilla cream cheese filling, and garnished with confectioners’ sugar and optional gingerbread cookies. Perfect for holiday gatherings, this elegant yet approachable dessert offers a delightful balance of spice, sweetness, and creamy texture.
Ingredients
Cake:
- 3 eggs, separated and at room temperature
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup molasses
- 1 tablespoon butter, melted
- ¼ cup sugar
- Confectioners’ sugar (for dusting)
Filling:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter
- 1 ½ teaspoons vanilla extract
- ¼ cup minced crystallized ginger
- ½ teaspoon kosher salt
- 1 ½ cups confectioners’ sugar
Garnish (optional):
- Gingerbread cookies
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cake.
- Prepare Pan: Grease the bottom of a 13x18x1 inch half-sheet baking pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt until evenly combined.
- Beat Egg Yolks: In a large bowl, beat the egg yolks on high speed until thickened and pale, about 3 minutes. Then mix in the molasses and melted butter until smooth.
- Whip Egg Whites: In a separate clean bowl with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the ¼ cup sugar one tablespoon at a time, beating on high speed after each addition until sugar is dissolved and glossy stiff peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the egg yolk mixture, then carefully fold in the flour and spice mixture until just blended, taking care to keep as much air in the batter as possible.
- Pour and Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 9 to 12 minutes until the cake springs back lightly when touched.
- Cool and Roll Cake: Remove from oven and allow to cool for 5-8 minutes. Turn the cake out onto a clean tea towel sprinkled with confectioners’ sugar. Carefully peel off the parchment paper. Sprinkle the top of the cake lightly with confectioners’ sugar. Starting at the short end, gently roll the cake along with the towel. Let the rolled cake cool completely to shape.
- Prepare Filling: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar in a bowl until smooth and creamy.
- Unroll and Fill Cake: Once cooled, unroll the cake gently without the towel and spread an even layer of the cream cheese filling over the surface.
- Roll and Chill: Roll the cake back up carefully without the towel this time. Place it on a platter, cover tightly with plastic wrap, and refrigerate until ready to serve to allow flavors to meld and filling to set.
- Garnish and Serve: Prior to serving, dust the cake roll with confectioners’ sugar and optionally garnish with gingerbread cookies or other holiday decorations. Slice with a sharp knife into even portions.
- Storage: Refrigerate any leftovers to maintain freshness.
Notes
- Room temperature eggs help create a lighter, more stable batter.
- Folding the egg whites gently maintains the airy texture essential for a tender cake.
- Rolling the cake while warm prevents cracking.
- Using a tea towel dusted with confectioners’ sugar makes rolling and unrolling easier without sticking.
- Chilling the cake roll improves slicing ease and flavor melding.
- Optional garnishes add festive presentation but are not necessary for great taste.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
