Name: Gingerbread Cake Roll
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 10
Ingredients: ¾ cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon nutmeg; ½ teaspoon salt; 3 large eggs; ½ cup granulated sugar; ¼ cup molasses; Powdered sugar (for dusting); For the Cream Cheese Frosting; 8 oz cream cheese, softened; 1 cup powdered sugar; ½ teaspoon vanilla extract; Equipment; Jelly roll pan (10x15 inches); Parchment paper; Clean kitchen towel

Gingerbread Cake Roll

There’s something undeniably magical about the holidays, isn’t there? For me, the season officially begins when the warm, spicy aroma of gingerbread fills my kitchen. This Gingerbread Cake Roll holds a special place in my heart. I first tried my hand at making it after a particularly busy holiday season when I craved something festive but not overly fussy. What started as an experiment quickly became a family favorite—and now, it’s a staple on our holiday dessert table.

What makes this cake so special? It’s the perfect blend of flavors and textures. The spiced gingerbread cake is soft and tender, balanced by the sweet yet tangy cream cheese frosting that’s generously swirled through each slice. The presentation is simply stunning, too—a golden-brown roll dusted with powdered sugar, practically begging to be the centerpiece of your dessert spread. My kids adore it, my husband sneaks slices when no one’s looking, and even my picky aunt asks for seconds every year.

This recipe is more than just a dessert; it’s a piece of holiday cheer rolled up in deliciously festive layers. It’s easy to make, impressive to serve, and—most importantly—it tastes like pure holiday magic. Whether you’re hosting a gathering or just treating your family to something special, this Gingerbread Cake Roll is guaranteed to bring smiles all around. Let’s dive into how you can create this festive masterpiece in your own kitchen.

Questions I Often Get Asked About This Recipe:

Can I make the cake roll ahead of time?
Yes! You can make it up to two days in advance. Store it in the refrigerator, tightly wrapped in plastic wrap, to keep it fresh.

What if I don’t have a jelly roll pan?
No problem! You can use a regular baking sheet, but make sure to line it with parchment paper for easy rolling.

How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm in a clean kitchen towel dusted with powdered sugar is key. This helps set the shape and prevents cracks.

Can I freeze the cake roll?
Absolutely. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

Can I substitute the cream cheese frosting?
If cream cheese isn’t your thing, whipped cream or mascarpone frosting are excellent alternatives.

What You Need to Make Gingerbread Cake Roll:

Ingredients

¾ cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon nutmeg

½ teaspoon salt

3 large eggs

½ cup granulated sugar

¼ cup molasses

Powdered sugar (for dusting)

For the Cream Cheese Frosting

8 oz cream cheese, softened

1 cup powdered sugar

½ teaspoon vanilla extract

Equipment

Jelly roll pan (10×15 inches)

Parchment paper

Clean kitchen towel

How to Make It:

Prepare the Oven and Pan: Preheat your oven to 375°F. Line a jelly roll pan with parchment paper and lightly grease it.

Mix Dry Ingredients: In a bowl, combine flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Whisk Wet Ingredients: In another bowl, beat eggs and sugar until thick and pale. Add molasses and mix until combined.

Combine: Gradually fold the dry ingredients into the wet mixture until just combined.

Bake: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.

Roll the Cake: Turn the cake out onto a kitchen towel dusted with powdered sugar. Remove parchment paper and roll the cake with the towel while it’s warm. Let it cool completely.

Prepare Frosting: Beat cream cheese, powdered sugar, and vanilla until smooth.

Assemble: Unroll the cake, spread frosting evenly, and re-roll it. Refrigerate for at least 1 hour before serving.

Serve: Dust with powdered sugar and slice into 1-inch pieces.

Tips:

Use room-temperature eggs: This helps the batter whip up more air for a fluffier cake.

Don’t overmix: Fold the dry ingredients gently to keep the cake light and tender.

Cool completely before frosting: Warm cake can melt the frosting and make it messy.

Add a personal touch: A sprinkle of candied ginger or a drizzle of caramel sauce makes this dessert extra special.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This cake was a hit at my holiday party! Everyone wanted the recipe.”

⭐️⭐️⭐️⭐️ “Tasted amazing, but I struggled a bit with the rolling process. Next time, I’ll dust more powdered sugar on the towel!”

⭐️⭐️⭐️⭐️⭐️ “My kids loved it so much, they’ve asked me to make it again before Christmas!”

⭐️⭐️⭐️⭐️⭐️ “Simple, delicious, and festive. This is now my go-to holiday dessert.”

⭐️⭐️⭐️⭐️ “Delicious flavor, but I think I’ll add a bit more spice next time for an extra kick.”

Printable Recipe:

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Gingerbread Cake Roll

Yield: 10 slices

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

A festive Gingerbread Cake Roll filled with spiced gingerbread cake and tangy cream cheese frosting. This easy-to-make dessert is perfect for holiday gatherings and will impress your family and guests alike.