Gingerbread Cake Roll

A cozy holiday classic that feels both nostalgic and fresh, Gingerbread Cake Roll delivers warm seasonal spices wrapped around a silky cream cheese filling. Although it looks intricate, the process is surprisingly simple, and the beautiful swirl makes it a standout dessert for gatherings. Because the cake stays light while still carrying deep gingerbread flavor, every slice tastes balanced and comforting.

Gingerbread itself dates back centuries, originating as early spiced sweet breads across Europe. Over time, molasses and warming spices like ginger and cloves transformed it into the holiday flavor we know today. This rolled version offers a modern, elegant twist that still honors its rich roots.

The rolled technique not only keeps the cake tender but also creates that showstopping center spiral. Additionally, the aroma of ginger, cinnamon, nutmeg, and cloves makes baking this dessert an experience all its own. Serve chilled for clean slices or enjoy slightly softened for a melt-in-your-mouth texture.

Recipe Yield: 10 servings

INGREDIENTS

3/4 cup all-purpose flour
3 large eggs, room temperature
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/4 cup unsulfured molasses
1 tbsp vegetable oil
1/3 cup whole milk
1 tsp pure vanilla extract
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt

For Filling:
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp pure vanilla extract
Pinch of salt

For Dusting:
Powdered sugar, as needed for rolling and finishing

INSTRUCTIONS

1. Prep and preheat:
Heat oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Dust a large sheet of parchment paper generously with powdered sugar and set aside — this will be used for rolling the warm cake.

2. Mix dry ingredients:
Whisk flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt until fully combined.

3. Whip the eggs:
In a large bowl, beat eggs, granulated sugar, and brown sugar for 3–4 minutes until pale and thick. Once combined, add molasses, vanilla, and oil.

4. Create the batter:
Gently fold dry ingredients into the egg mixture. Add milk and fold again until smooth and pourable.

5. Bake the cake:
Pour the batter into the prepared pan and spread evenly. Bake 11–13 minutes, or until the top springs back when touched.

6. Roll the warm cake:
Lift the cake out of the pan using the edges of the baking parchment. While still hot, invert it onto the prepared powdered-sugar parchment. Gently peel off the baking parchment. Starting from the short end, roll the cake up with the sugared parchment inside. Let it cool completely.

7. Make the filling:
Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and a pinch of salt, and mix until smooth and fluffy.

8. Fill and reroll:
Unroll the cooled cake. Spread the cream cheese filling evenly. Gently reroll without the parchment paper. Wrap tightly in plastic wrap and chill 1 hour.

9. Slice and serve:
Dust with powdered sugar. Slice using a sharp serrated knife for clean swirls.

Helpful Tips to Perfect This Recipe

• Roll While Hot: Rolling the cake immediately out of the oven prevents cracking and helps the cake hold its shape, giving you a consistent and smooth swirl.
• Use Enough Powdered Sugar: A generous sugar dusting on the towel keeps the cake from sticking, which ensures a cleaner roll and a polished appearance.
• Chill Before Slicing: Chilling firms the filling and the cake, resulting in neater, more professional-looking slices that hold beautifully when served.