Name: Gingerbread Swiss Roll Cake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Western
Ingredients: 4 large eggs (yolks and whites separated, room temperature); 65 g light brown sugar; 50 g molasses; 50 g golden syrup; 100 g plain flour (all-purpose); 2 tsp ground ginger; 1 tsp baking powder; ¼ tsp fine salt; 50 g granulated sugar; 120 g Philadelphia cream cheese (room temperature); 75 g unsalted butter (room temperature); 1 tsp vanilla extract; 120 g powdered icing sugar (confectioners’ sugar) (plus extra for dusting)

If you’re a fan of warm spices and creamy, dreamy desserts rolled into one, then this Gingerbread Swiss Roll Cake Recipe is going to be your new go-to. It’s one of those festive treats that feels both fancy and cozy, perfect for holiday parties or just a special weekend indulgence. I absolutely love how this cake balances the rich, spicy gingerbread sponge with a smooth, tangy cream cheese frosting — it’s like a hug on a plate! Stick around, and I’ll walk you through all the little tricks to get it just right.

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Why You’ll Love This Recipe

Perfect Festive Flavor: The ginger and molasses come together for that classic holiday spice that feels nostalgic yet fresh.
Light Yet Decadent: The sponge is airy and tender, which pairs beautifully with the creamy frosting to keep things balanced.
Impress with Minimal Fuss: It looks stunning on the table but is surprisingly straightforward to make with the right guidance.
Versatile and Crowd-Pleasing: Everyone I’ve served this to has gone crazy for it — from gingerbread lovers to those new to it.

Three slices of a rolled brown cake with white cream filling spiraled inside are arranged on a white marbled surface dusted with powdered sugar and small yellow star-shaped sprinkles. Two slices rest on white plates with brown rims, with one plate centered and the other near the bottom edge, and a gold fork lies next to the centered slice. The cake texture looks soft and spongy, while the white cream swirl is smooth and thick. A sprig of green rosemary decorates the plate with the centered slice. A glass with a pale yellow drink is partly visible on the right side, slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Gingerbread Swiss Roll Cake Recipe relies on pantry staples but with some special touches like molasses and golden syrup to give that signature depth and shine to the sponge. Using room temperature eggs and butter is key to helping everything come together smoothly.

Eggs: Separate yolks and whites for that perfect fluffy sponge texture.
Light brown sugar: Adds moisture and a mild caramel flavor to the cake.
Molasses: Essential for that deep, rich gingerbread flavor — don’t skip it!
Golden syrup: A natural sweetener that keeps the sponge tender and flexible for rolling.
Plain flour (all-purpose): The base of the sponge; sift it well to avoid lumps.
Ground ginger: The star spice — fresh and fragrant makes all the difference.
Baking powder: Helps give the sponge a light lift.
Fine salt: Enhances all the flavors.
Granulated sugar: For whipping the egg whites to stiff peaks.
Philadelphia cream cheese: The creamy frosting base — room temperature is best for smooth mixing.
Unsalted butter: Adds richness and softness to the frosting.
Vanilla extract: Boosts the sweetness and rounds out the cream cheese flavor.
Powdered icing sugar (confectioners’ sugar): Sweetens and thickens the frosting, plus a bit extra for dusting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Gingerbread Swiss Roll Cake Recipe is so adaptable — you can tweak the spices or the filling to suit your taste or dietary needs. Here are some ways I’ve personalized it over the years.

Spice it Up: Sometimes I add a pinch of ground cloves or cinnamon for an extra festive punch — it’s a subtle but delightful twist.
Frosting Swap: If cream cheese isn’t your thing, a whipped mascarpone with a touch of honey works beautifully too.
Gluten-Free Version: Replace the plain flour with a gluten-free blend and keep the same technique — it comes out just as tender.
Chocolate Lovers: I’ve tried adding a thin layer of chocolate ganache inside the roll before frosting for a richer treat — highly recommend for chocoholics!

How to Make Gingerbread Swiss Roll Cake Recipe

Step 1: Whip the Eggs and Sugar to Perfection

Start by separating your eggs while they’re still at room temperature — this really helps them whip up bigger and fluffier. Beat the egg yolks with the light brown sugar until the mixture is pale and creamy. Then, in a separate bowl, whisk the egg whites with granulated sugar to stiff peaks. You’ll know they’re ready when the peaks stand straight up without wobbling. This step is crucial because it’s what gives your gingerbread sponge that cloud-like lightness while still being flexible enough to roll without cracking.

Step 2: Mix in the Molasses, Golden Syrup, and Dry Ingredients

Gently fold the molasses and golden syrup into the egg yolk mixture — they add that luscious, moist texture and signature gingerbread depth. Sift together the plain flour, ground ginger, baking powder, and salt, then fold them carefully into the wet ingredients. Be patient and gentle here. Overmixing can deflate your batter, so it’s okay if there are a few streaks. Finally, fold in the whipped egg whites in batches to keep the batter light and airy.

Step 3: Bake and Roll While Warm

Pour the batter into a lined Swiss roll tin and bake in a preheated oven for about 10 minutes, watching closely. When you gently touch the sponge, it should bounce back and look springy. While it’s still warm—this part is super important!—turn the sponge out onto a clean tea towel dusted with icing sugar. Roll it up carefully in the towel and let it cool completely; this “pre-rolling” helps it retain a perfect rolled shape later without cracking.

Step 4: Whip Up the Cream Cheese Frosting

While the sponge cools, make your frosting. Beat the cream cheese and softened butter until silky smooth, then add vanilla extract and sifted powdered sugar. I like to add the sugar gradually so I can control the sweetness and texture. Once it’s silky and fluffy, it’s ready to spread.

Step 5: Roll It Up and Chill

Unroll your cooled sponge gently — if it resists, let it sit a few minutes more at room temp. Spread an even layer of frosting over the sponge, then roll it back up without the towel. Wrap it tightly in cling film and pop it in the fridge for at least an hour to set. Trust me, those chilled slices cut incredibly clean and hold their shape beautifully.

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Pro Tips for Making Gingerbread Swiss Roll Cake Recipe

Separate and Temper Your Eggs: Using room temperature eggs helps them whip better — I learned this the hard way trying to skip this step once!
Don’t Overfold: Gently folding the whites into the batter keeps the texture airy without deflating it.
Warm Sponge Rolling Hack: Rolling the sponge up while warm in a dusted towel prevents cracking later — wildly helpful!
Chill Before Slicing: Patience here means cleaner slices and the perfect presentation; don’t rush this step.

How to Serve Gingerbread Swiss Roll Cake Recipe

A rolled cake is shown on a white rectangular plate, sitting on a wooden board over a white marbled surface. The cake has two visible layers: a thick, light brown outer sponge layer with a soft texture and a smooth white cream filling spiraled inside. The top of the cake is dusted with a fine white powder, likely powdered sugar. Small white and orange crumbs are scattered around the plate and board. Behind the plate, there is a white patterned jar and a white candle with a gold base, all against a soft, light beige background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with a light dusting of powdered sugar for that snowy, festive look. Sometimes I sprinkle chopped crystallized ginger or add a few fresh cranberries on the side for a pop of color and zing. If you’re feeling extra fancy, a drizzle of melted dark chocolate is divine over the top.

Side Dishes

This cake pairs wonderfully with a cup of spiced tea or a smooth latte. For holiday dinners, I love serving slices alongside whipped cream or a scoop of vanilla bean ice cream — simple but indulgent company.

Creative Ways to Present

For festive gatherings, try stacking two smaller rolled cakes side-by-side to create a “Gingerbread Log” effect, then pipe extra frosting on top to mimic snow. I once decorated mine with edible gold leaf and tiny rosemary sprigs, which made it look like a winter wonderland centerpiece — such a crowd-pleaser and easy to do!

Make Ahead and Storage

Storing Leftovers

Wrap your Gingerbread Swiss Roll Cake tightly in plastic wrap and keep it refrigerated — it stays fresh and tasty for up to 3 days. I usually slice just before serving to maintain moistness, but you can store it pre-sliced in an airtight container too.

Freezing

I don’t freeze this cake often, but when I do, I wrap it well in plastic wrap then foil to avoid freezer burn. Thaw it overnight in the fridge and it almost tastes freshly made — just watch for any frosting softening.

Reheating

This cake is best served chilled or at room temperature, so reheating isn’t necessary. If you want to warm a slice slightly, I pop it in the microwave for just 10-15 seconds to enhance that fresh-baked feel without melting the frosting too much.

FAQs

Can I make this Gingerbread Swiss Roll Cake Recipe ahead of time?

Absolutely! In fact, making it a day in advance lets the flavors meld beautifully and makes slicing easier. Just keep it wrapped and chilled until serving.
What if my sponge cracks when rolling?

Don’t panic! Cracking usually happens if the sponge cools before rolling or is rolled too tightly. The key is to roll it warm in a dusted towel right out of the oven to train it to hold the shape gently.
Can I use store-bought gingerbread instead of making the sponge?

While you can, it won’t roll as easily or have the same light texture as a freshly baked gingerbread sponge. This recipe’s sponge is specifically designed to be soft and flexible for rolling.
Is there a substitute for molasses if I can’t find it?

You can try using dark treacle or a mix of dark brown sugar and a little golden syrup, but the flavor won’t be quite as intense. I encourage seeking out molasses for the authentic taste.
Can I make this recipe dairy free?

Yes. Swap the cream cheese and butter for your favorite dairy-free alternatives like vegan cream cheese and plant-based margarine. The texture may vary slightly, but it still tastes delicious.

Final Thoughts

Honestly, this Gingerbread Swiss Roll Cake Recipe has become a staple in my festive baking lineup because it brings together everything I love about holiday desserts — spice, creaminess, and elegance without being complicated. I can’t wait for you to try it and see how those layers melt together in every bite. Whether you’re feeding a crowd or enjoying a quiet moment with a cup of tea, this roll is sure to become a treasured favorite. Give it a go, and I promise it’ll be worth every delicious minute in the kitchen.