Gingerbread Cake Roll
Delight in the holiday magic with this irresistible Gingerbread Cake Roll, a show-stopping dessert that blends warm spices and creamy decadence for the ultimate festive treat. This soft, spongy cake is infused with the comforting flavors of ginger, cinnamon, nutmeg, and cloves, perfectly complemented by a luscious cream cheese filling. Rolled to perfection and dusted with powdered sugar, it’s a stunning centerpiece for your dessert table. With just 20 minutes of prep time, this spiced cake roll is ideal for celebrating special occasions or cozy winter evenings. Perfectly balanced between sweet and spiced, this dessert is as visually impressive as it is delicious. Whether you're entertaining guests or indulging in a seasonal baking project, this gingerbread roll cake is sure to impress!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Granulated sugar
- 0.33 cup Molasses
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar (for rolling and dusting)
- 8 ounces Cream cheese
- 4 tablespoons Unsalted butter
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together until thick and pale (about 2-3 minutes).
Add the molasses and vanilla extract to the egg mixture, mixing until combined.
Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
Spread the batter evenly into the prepared jelly roll pan, making sure to reach all edges.
Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
Once the cake is baked, immediately turn it out onto the prepared towel, peeling off the parchment paper. Starting at one of the short ends, tightly roll the cake (with the towel) into a log while it is still warm. Place the rolled cake on a wire rack and let it cool completely.
For the filling, beat together the cream cheese, butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
Once the cake is cooled, carefully unroll it and spread the filling evenly over the surface of the cake, leaving a small border around the edges.
Re-roll the cake (this time without the towel) into a tight log. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, dust the cake roll with powdered sugar for decoration. Slice and serve.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 455.4 g | 166% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 373.8 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 579 mg | 45% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2194 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
