If you’re looking for a festive dessert that’s both eye-catching and bursting with holiday flavor, you’re going to adore this Christmas Gingerbread Cake Roll Recipe. I absolutely love how this cake rolls out—literally! It’s that perfect balance of spicy gingerbread warmth wrapped around a luscious cream cheese filling, making it a showstopper for any holiday gathering. Stick around because I’m going to walk you through everything you need to nail this recipe and wow your friends and family.
Why You’ll Love This Recipe
- Festive and Flavorful: The warm spices combined with molasses create an irresistible gingerbread flavor you’ll crave every winter.
- Light and Airy Texture: Using whipped egg whites folded in gives the cake a tender, sponge-like feel perfect for rolling.
- Cream Cheese Filling Twist: The creamy filling with minced crystallized ginger adds a delightful zing and richness that balances the spices.
- Impressive Yet Doable: It looks fancy but honestly, it’s straightforward and perfect for bakers of any skill level.
Ingredients You’ll Need
The magic of this Christmas Gingerbread Cake Roll Recipe really starts with the ingredients working together—a blend of spices, molasses for that deep gingerbread flavor, and a fluffy texture from whipped egg whites. I always use fresh spices for that extra punch, and don’t skimp on the molasses; it makes such a big flavor difference.
- Eggs: Separating them and bringing them to room temperature helps you get that perfect fluffy batter.
- All-purpose flour: The base of the cake; make sure it’s fresh and sifted for best results.
- Ground cinnamon, cloves, ginger: These warm spices are key for that classic gingerbread taste.
- Kosher salt: Balances sweetness and enhances the spices.
- Baking soda: Helps the cake rise gently without making it too fluffy.
- Molasses: The heart of gingerbread flavor—look for unsulfured molasses for the best taste.
- Butter: Melted for moisture and richness.
- Sugar & confectioners’ sugar: Sugar in the batter and confectioners’ sugar for dusting and the filling.
- Cream cheese & unsalted butter: For the smooth, creamy filling that complements the cake perfectly.
- Vanilla extract: Adds depth to the filling.
- Crystallized ginger: Minced finely into the filling, this brings a fun texture and bursts of spicy sweetness.
- Optional gingerbread cookies: For garnish and an extra festive touch.
Variations
I love experimenting with this Christmas Gingerbread Cake Roll Recipe, and you’ll find it’s super easy to customize depending on your taste or dietary preferences. Don’t be afraid to make it your own!
- Dairy-Free Version: I once swapped cream cheese for coconut cream cheese and butter for coconut oil—with great results for guests with allergies.
- Extra Spice Boost: Adding a pinch of nutmeg or allspice can deepen the flavor profile if you’re a spice lover like me.
- Chocolate Twist: A thin layer of melted dark chocolate under the cream cheese filling makes it decadently festive.
- Nutty Crunch: For a fun texture, sprinkle chopped toasted pecans inside the filling before rolling it up.
How to Make Christmas Gingerbread Cake Roll Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 350°F and greasing your 13×18-inch baking pan. I always line the pan with parchment paper because it makes it so much easier to lift the cake out later without any breakage. In a bowl, whisk together your flour, cinnamon, cloves, ginger, baking soda, and salt. This way, all the spices are evenly distributed and ready to infuse your cake with that iconic gingerbread flavor.
Step 2: Whip Egg Yolks and Egg Whites Separately
This is the trick that keeps the cake light. Beat your egg yolks on high until they’re thick and pale, about 3 minutes, then add your molasses and melted butter. In a clean bowl, beat your egg whites on medium speed until soft peaks form. Here’s where I discovered a game-changer: add the sugar gradually, one tablespoon at a time, and then beat on high after each addition until glossy stiff peaks form. This careful method helps the egg whites stay stable and airy.
Step 3: Fold Gently and Bake
Carefully fold the whipped egg whites into the yolk mixture to keep as much air as possible. Then fold in the flour mixture until just combined—overmixing here will make the cake tough. Pour this batter into your prepared pan and smooth it out with a spatula. Baking time is short—about 9 to 12 minutes. You want to catch it just as it springs back lightly to the touch but isn’t too browned. This step is where you’ll see the sponge-like texture forming.
Step 4: Roll While Warm
Once your cake is out of the oven, let it cool for 5-8 minutes, just until it’s warm enough to handle but not hot. Sprinkle a clean tea towel with confectioners’ sugar, then invert the cake onto it and peel off the parchment paper. Here’s the part I used to dread—rolling without cracking. The trick? Roll it gently while still warm, starting from the short side, with the tea towel wrapped around it. Let it cool fully rolled up—this sets the shape and prevents cracks later when you fill and roll again.
Step 5: Whip Up the Cream Cheese Filling
While the cake cools, beat your softened cream cheese and butter until smooth, then add vanilla, minced crystallized ginger, salt, and confectioners’ sugar. I love how the tiny bits of ginger inside the filling give a little fiery snap—such a wonderful contrast to the sweet creaminess.
Step 6: Assemble and Chill
Unroll your cooled cake carefully and spread the filling evenly all over. Re-roll without the towel this time—way easier once the cake is set. Wrap it snugly with plastic wrap and refrigerate until you’re ready to serve. This chilling step helps the filling firm up and the cake hold its shape when sliced.
Pro Tips for Making Christmas Gingerbread Cake Roll Recipe
- Whip Egg Whites Slowly: Adding sugar gradually while beating egg whites boosts stability and volume—don’t rush this step.
- Don’t Overfold: Gently fold your dry ingredients and whites to keep the batter light and airy — overmixing is a common pitfall.
- Roll While Warm: Wrapping the cake in a sugar-dusted towel while it’s still warm prevents cracks and makes rolling much easier.
- Chill Thoroughly: Letting the cake roll chill before slicing keeps the shape intact and gives cleaner slices.
How to Serve Christmas Gingerbread Cake Roll Recipe
Garnishes
I typically dust the top with a bit more confectioners’ sugar for that “fresh snow” look, then add a few gingerbread cookies or even sprigs of fresh rosemary and cranberries for a festive touch. It’s simple but adds that holiday charm that guests love.
Side Dishes
This cake roll pairs wonderfully with a hot cup of mulled wine, spiced cider, or even a creamy latte. I often serve it alongside a small bowl of whipped cream or a scoop of vanilla ice cream when we want an extra indulgent treat.
Creative Ways to Present
For holiday parties, I like to place the cake roll on a rustic wooden board sprinkled lightly with crushed gingerbread cookies and some edible gold dust to give it a festive sparkle. You can slice it into thicker rounds to showcase the swirl for a dramatic presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
I store any leftovers tightly wrapped in plastic wrap in the fridge. This cake roll actually tastes better the next day as the flavors meld together. It keeps beautifully for up to 3 days without drying out.
Freezing
If you want to prep ahead, I’ve frozen this cake roll successfully by wrapping it well in plastic wrap and then foil. When thawing, leave it in the fridge overnight to keep the texture intact. The filling holds up nicely to freezing, too.
Reheating
I usually serve this chilled, but if you prefer it room temp, just unwrap and let it sit out for about 20 minutes before slicing. Avoid microwaving to keep the cake from becoming soggy or the filling melting too much.
FAQs
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Can I make this Christmas Gingerbread Cake Roll Recipe ahead of time?
Absolutely! This cake roll actually benefits from sitting overnight in the fridge, which helps the flavors meld and the cake to set up perfectly for slicing. You can prepare it a day or two in advance and keep it well wrapped.
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What if my cake cracks when rolling?
Cracking usually happens when the cake isn’t warm enough during the first roll. Make sure to roll it up while it’s still warm but not hot. Also, dusting the towel generously with confectioners’ sugar prevents sticking and tearing. If cracks appear, don’t panic—covering them with filling and frosting can help hide imperfections.
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Can I substitute the molasses in this recipe?
Molasses is crucial for the authentic gingerbread flavor and color, so I recommend using it if at all possible. If you don’t have molasses, you can try using dark corn syrup mixed with a bit of brown sugar, but the flavor won’t be quite the same.
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Is it okay to use regular ginger instead of crystallized ginger in the filling?
Crystallized ginger adds sweetness and a little chew, which balances the cream cheese nicely. Using fresh or ground ginger will change the texture and intensity quite a bit. If you don’t have crystallized ginger, you might want to reduce any added sugar to keep the filling balanced.
Final Thoughts
This Christmas Gingerbread Cake Roll Recipe has become one of my all-time favorite holiday desserts—because it’s festive, delicious, and never fails to impress without requiring me to be a pro baker. I love how each slice reveals that beautiful spicy swirl and creamy filling, and it’s a joy to share with loved ones. If you’re craving a cozy, crowd-pleasing treat this season, I highly recommend giving this a shot. Trust me, once you roll it out, you’ll be hooked!
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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
- Diet: Vegetarian
Description
This festive Christmas Gingerbread Swiss Cake Roll combines the warm spices of gingerbread with a creamy, tangy cream cheese filling. Light and fluffy, the spiced cake is rolled into a neat swirl filled with sweet, ginger-studded cream cheese frosting, making it the perfect holiday dessert to impress your guests while adding a cozy seasonal flavor to your celebrations.
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
- Gingerbread cookies (for garnish, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13x18x1 inch half-sheet baking pan and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt until well combined. Set aside.
- Beat Egg Yolks Mixture: In a large mixing bowl, beat the egg yolks on high speed for about 3 minutes until thickened and pale. Next, add the molasses and melted butter, beating until incorporated.
- Whip Egg Whites: In a clean bowl with clean beaters, whip the egg whites on medium speed until soft peaks form. Gradually add the ¼ cup sugar, one tablespoon at a time, beating on high after each addition until the sugar dissolves and the peaks become glossy and firm.
- Fold Mixtures: Gently fold the whipped egg whites into the egg yolk mixture. Then carefully fold in the dry flour mixture, combining just until no streaks remain, to maintain the batter’s lightness.
- Pour and Bake: Pour the batter evenly 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: Let the cake cool in the pan for about 5 to 8 minutes. Then invert the cake onto a clean tea towel lightly dusted with confectioners’ sugar, peel off the parchment paper, sprinkle confectioners’ sugar on top, and roll the cake gently inside the towel from the short side. Allow the rolled cake to cool completely to retain 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.
- Assemble Cake Roll: Once the cake is fully cooled, carefully unroll it and spread an even layer of the cream cheese filling over the surface. Roll the cake back up without the towel. Place it seam side down on a platter, cover with plastic wrap, and refrigerate until ready to serve.
- Serve and Garnish: Before serving, dust the cake roll with more confectioners’ sugar and optionally garnish with gingerbread cookies or any preferred decoration. Slice with a sharp knife into even pieces and enjoy. Store leftovers refrigerated.
Notes
- For best results, ensure eggs are at room temperature before beating for better volume.
- Be gentle when folding egg whites to keep the batter airy and light.
- Cooling the cake rolled in a towel helps prevent cracks when rolling with filling later.
- The minced crystallized ginger adds a lovely spicy contrast to the creamy filling; do not skip it.
- This cake roll is best served chilled and consumed within 3-4 days when refrigerated.
- Use a sharp serrated knife for clean slices without squashing the roll.
Nutrition
- Serving Size: 1 slice (1/10 of cake roll)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
