Gingerbread Christmas Cake Roll
Molasses is the ingredient that carries this Gingerbread Christmas Cake Roll, giving the sponge its warm depth before the cream cheese filling goes in. Each slice is soft and springy, with a rich, creamy center.
Yield: 10 servings | Prep: 20 min | Bake: 12-15 min | Total: 1 hr 30 min (includes cooling)
Gingerbread Christmas Cake Roll Ingredients
For the cake
- 3/4 cup (95g) all-purpose flour — Forms the structure of the sponge. Spoon it into the measuring cup and level it off so the batter isn’t dry.
- 4 large eggs — Whipped with the sugar to give the cake its airy lift.
- 3/4 cup (150g) granulated sugar — Sweetens the cake and helps the eggs whip into a thick, stable foam.
- 1/4 cup (60ml) molasses — Provides the deep gingerbread flavor. Regular molasses gives a classic, mild taste.
- 1 tsp vanilla extract — Rounds out the warm spices in the batter.
- Ginger, cinnamon, nutmeg, and cloves, as needed — The gingerbread spices. Add them to taste so the cake smells festive without tasting bitter.
- 1 tsp baking powder and 1/4 tsp baking soda — Help the sponge rise and keep the cake tender. I’d rely on the baking soda here, since it works with the molasses to keep the crumb soft.
- 1/4 tsp salt — Balances the sweetness and makes the spices stand out.
For the cream cheese filling
- 8 oz (226g) cream cheese — The base of the filling. Use it softened so it beats smooth.
- 1/2 cup (113g) unsalted butter — Softened. Makes the filling rich and gives it body.
- 1 cup (120g) powdered sugar — Sweetens the filling and thickens it enough to spread.
- 1/2 cup (120ml) heavy whipping cream — Loosens the filling and keeps it light and creamy.
For decorating
- Mini gingerbread man cookies, as needed — The finishing touch on top of each slice.
Substitutions And Additions
Molasses
Light corn syrup or honey can stand in for molasses, but the cake will taste lighter and less spiced. Add a little extra ginger to make up for the missing depth.
Cream Cheese
Mascarpone can replace cream cheese for a softer, less tangy filling. It spreads just as easily and keeps the roll creamy.
Heavy Whipping Cream
Whole milk can replace the cream, but the filling will be looser and less rich. Chill it a little longer before rolling if it seems too soft.
How To Make This Gingerbread Christmas Cake Roll Recipe
- Prepare the oven and pan. Heat the oven to 375°F (190°C). Line a jelly roll pan with parchment paper so the cake releases cleanly after baking. Whip the eggs and sugar, fold in the molasses and vanilla, then add the dry ingredients and spices. Beat the eggs and granulated sugar until thick and pale, with a texture like light pancake batter that holds a ribbon when the beaters are lifted. Whipping well gives the sponge its lift, so don’t rush this step. Gently fold in the molasses and vanilla extract with a spatula, keeping as much air in the batter as possible. Stir in the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until just combined. Once the flour goes in, mix only until the batter looks uniform so the sponge stays light and rollable. Spread the batter evenly onto the parchment-lined pan and bake for 12-15 minutes. The cake is done when it springs back lightly when touched. Don’t let the batter sit once mixed, or it will lose its lift before it reaches the oven.
- Cool and roll the cake. Let the cake cool for a few minutes, then roll it up in a clean towel, starting from a short edge, and let it cool completely. Rolling it while warm helps it keep its shape and prevents cracks later. Once cool, unroll the cake gently so it doesn’t crack along the spiral. Beat the softened cream cheese and softened unsalted butter until smooth. Add the powdered sugar a little at a time, then beat in the heavy whipping cream until thick and spreadable. If the filling looks lumpy, keep beating until it’s smooth. Spread the filling evenly over the entire surface of the unrolled cake, leaving a tiny border at the edges so it doesn’t squeeze out when rolled.
- Re-roll the cake. Snugly roll the cake back up over the filling, using the towel to guide it. Keep the roll firm but not so tight that it cracks. Decorate and serve. Pipe dollops of the filling along the ridge and garnish each with a mini gingerbread man cookie. Slice and serve.
How To Serve And Store
Slice the roll into thick pieces and serve with coffee or hot cocoa. Wipe the knife between slices to keep the cut ends tidy.
In The Fridge
Store the cake roll covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 15 minutes before serving so the filling softens slightly.
In The Freezer
This roll is not recommended for freezing, because the cream cheese filling can turn grainy and the sponge can dry out after thawing.
Frequently Asked Questions
Can you make this ahead?
Yes. Bake the cake and make the filling a day ahead. Keep the cake wrapped and the filling chilled, then roll and decorate on the day you plan to serve.
What if the cake cracks when I roll it?
Cracks often happen when the cake has cooled too much before rolling. Roll it again gently with the towel, and the filling will hide most of the cracks.
How do I know when the cake is done?
The cake is done when it springs back lightly when touched and the edges pull slightly from the pan. Don’t let it go past that point or it will dry out.
More Recipes You’ll Love
- Caramel Raspberry Mini Cheesecakes
- Chocolate Pine Cone Cookies
- Matcha Cookie Christmas Tree Stacks
- Christmas Peppermint Bark Bars
Gingerbread Christmas Cake Roll
Ingredients
Method
- Heat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper; beat the eggs and granulated sugar until thick and pale, then gently fold in the molasses and vanilla extract; stir in the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until just combined; spread the batter evenly onto the pan and bake for 12-15 minutes until it springs back lightly when touched.
- Let the cake cool for a few minutes, roll it up in a clean towel starting from a short edge, and let it cool completely; unroll it gently, then beat the softened cream cheese and softened unsalted butter until smooth, add the powdered sugar gradually, and beat in the heavy whipping cream until thick and spreadable; spread the filling evenly over the cake, leaving a tiny border at the edges.
- Snugly re-roll the cake over the filling using the towel to guide it; pipe dollops of filling along the ridge, garnish each with a mini gingerbread man cookie, then slice and serve.
