Christmas Gingerbread Cake Roll Recipe

If you’re looking for a festive dessert that’s both charming and absolutely delicious, you’re going to love this Christmas Gingerbread Cake Roll Recipe. The tender, spiced cake paired with a creamy ginger-cream cheese filling is one of my all-time favorite holiday treats. It’s got that perfect balance of warming spices mixed with a silky smooth filling, making it irresistible at any Christmas gathering. Trust me, once you try this, it’ll become your holiday staple too!

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Ingredients You’ll Need

These ingredients come together to create a wonderfully spiced cake that’s perfectly balanced with a creamy, slightly sweet filling. I find using fresh spices and quality molasses really elevates the flavor, so keep an eye out for those when shopping!

• Eggs: Separate at room temperature for better volume when beating egg whites and yolks separately.
• All-purpose flour: Provides structure; make sure to measure it properly (fluff, spoon, and level) for a tender crumb.
• Ground cinnamon, cloves, ginger: Freshly ground if possible for the most vibrant spice kick.
• Kosher salt: Enhances all the flavors without making it taste salty.
• Baking soda: Helps the cake rise gently, working with the molasses to keep it moist.
• Molasses: The heart of the gingerbread flavor — use dark or blackstrap for deeper richness.
• Butter (melted): Adds moisture and richness.
• Sugar: Sweetens and stabilizes the egg whites when beaten.
• Confectioners’ sugar: For dusting and sweetening the filling smoothly.
• Cream cheese: Softened for a silky filling that complements the spices perfectly.
• Unsalted butter (for filling): Helps create a creamy texture in the frosting.
• Vanilla extract: Adds depth to the filling flavor.
• Crystallized ginger: Minced finely; this adds a wonderful bit of spice and chewiness in the filling.

Variations

I love that this Christmas Gingerbread Cake Roll Recipe is versatile enough to tweak. Over the years I’ve played with the filling and even tried different spices, and you can get really creative here. Feel free to make it your own!

• Chocolate Filling: I once swapped the cream cheese filling with a chocolate ganache — it was a huge hit, especially with kids.
• Nutty Twist: Adding finely chopped toasted pecans or walnuts into the filling gives a delightful crunch and holiday vibe.
• Vegan Version: Replace eggs with flax eggs, use vegan butter and cream cheese alternatives — I’ve tried this and the texture was surprisingly good!
• Spice Mix Change-Up: Swap cloves with cardamom or add a pinch of nutmeg for a different but still festive flavor.

How to Make Christmas Gingerbread Cake Roll Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F. Grease a 13x18x1-inch half-sheet pan, then line the bottom with parchment paper. This makes releasing the cake a breeze, which is key for rolling it later without cracks or sticking.

Step 2: Mix Dry Ingredients

Whisk together your flour, cinnamon, cloves, ginger, baking soda, and salt in a medium bowl. Having these combined early helps you fold them in evenly later and ensures your spices are well distributed throughout the cake.

Step 3: Beat Egg Yolks with Molasses and Butter

In a large bowl, beat the egg yolks on high speed for about 3 minutes until thickened and a bit pale. Add molasses and melted butter, then mix until combined. This step is crucial because it builds the body of the cake and introduces that warm gingerbread flavor right away.

Step 4: Whip Egg Whites and Sugar to Glossy Peaks

Using a clean bowl and beaters, whip the egg whites on medium speed until soft peaks form. Add sugar gradually, one tablespoon at a time, beating on high until the sugar dissolves and you get glossy, stiff peaks. This airy mixture is what makes the cake roll light and spongy.

Step 5: Fold Ingredients Together

Gently fold the whipped egg whites into the molasses-yolk mixture, then carefully fold in the dry flour and spice mix. Be gentle here—you want to keep as much air in the batter as possible to keep the cake tender. Use a rubber spatula and fold in sections rather than stirring.

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth it evenly with a spatula. Bake for 9 to 12 minutes, watching closely from the 9-minute mark. The cake is done when it springs back lightly and feels set but still soft to the touch—don’t overbake or it will dry out.

Step 7: Roll the Warm Cake

Once out of the oven, let the cake cool for 5 to 8 minutes. Then transfer it onto a clean tea towel that’s been sprinkled generously with confectioners’ sugar to prevent sticking. Carefully peel off the parchment paper. Starting at the short end, gently roll the cake up *with* the towel inside, which helps it keep its shape without cracking. Allow it to cool completely rolled like this.

Step 8: Prepare the Filling

While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla, crystallized ginger, salt, and confectioners’ sugar until smooth and fluffy. The crystallized ginger adds a fun spicy texture that I think makes this filling stand out.

Step 9: Assemble the Cake Roll

Unroll the cooled cake gently and spread an even layer of the cream cheese filling all across it. Take your time here to avoid tearing. Then, carefully re-roll the cake (this time without the towel). Wrap it tightly in plastic wrap and refrigerate for at least an hour before serving to let the flavors marry and the cake set nicely.

Step 10: Finish and Serve

Right before serving, dust the cake roll with a little more confectioners’ sugar and add festive gingerbread cookie garnishes if you want to impress your guests visually. Use a sharp knife to cut even slices, and enjoy every delicious bite!

How to Serve Christmas Gingerbread Cake Roll Recipe

Garnishes

I love finishing this cake roll with a light dusting of confectioners’ sugar — it’s such an elegant snowy touch. Adding some little gingerbread cookies on the side or even a sprig of fresh rosemary gives a lovely festive look. Candied cranberries or pomegranate seeds also make a pretty, tart contrast in the colder months.

Side Dishes

This cake pairs beautifully with a cup of rich, creamy eggnog or a hot mulled cider. If you’re serving it as part of a bigger meal, I like to keep sides light and simple like fruit salad or a small plate of roasted nuts to balance the sweetness.

Creative Ways to Present

For a fun twist at holiday parties, I’ve sliced this roll into thin rounds and arranged them like little wreaths on a platter, with a dollop of whipped cream in the center and a cranberry on top. It’s a delightful way to impress guests while keeping things easy and festive.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake roll tightly in plastic wrap and store it in the refrigerator. I’ve found it keeps wonderfully for up to 4 days, and the flavors actually deepen after a day or two, so don’t hesitate to make it ahead!

Freezing

You can freeze the Christmas Gingerbread Cake Roll Recipe by wrapping it well in plastic wrap and then foil to protect against freezer burn. When I freeze it, I slice it before freezing—it makes thawing and serving so much easier.

Reheating

Since it’s a cake roll, reheating isn’t necessary. If you want to soften the frosting a bit after taking it out of the fridge, letting it sit at room temperature for 15-20 minutes works perfectly to bring back that fresh-from-the-oven softness.

FAQs

Final Thoughts

Making this Christmas Gingerbread Cake Roll Recipe has truly been a highlight of my holiday baking traditions. Its beautiful swirl, cozy spice, and creamy filling never fail to bring smiles around my table. I hope you enjoy making and sharing it as much as I do—it’s the kind of dessert that feels like a warm holiday hug in every bite. So pull out your baking pans and give it a whirl; I’m sure it’ll become a beloved classic in your festive repertoire too!

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