Gingerbread Cake Roll with Cream Cheese Filling Recipe

If you’ve been searching for a show-stopping holiday dessert that’s both cozy and impressive, this Gingerbread Cake Roll with Cream Cheese Filling Recipe is absolutely for you. I remember the first time I made it — the warm spices and that luscious cream cheese filling just captivated everyone at the table. It’s one of those desserts that looks fancy but is totally doable, and once you try it, you’ll want to make it for every festive occasion.

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Ingredients You’ll Need

Each ingredient in this Gingerbread Cake Roll with Cream Cheese Filling Recipe plays a crucial role—from the molasses enhancing the deep gingerbread flavor to the cream cheese creating a dreamy, spiced filling. I always prefer using fresh spices and softened cream cheese to get the best texture and flavor.

• Eggs: Make sure they’re at room temperature for easier whipping and better volume.
• All-purpose flour: Gives the cake structure without weighing it down.
• Ground cinnamon, cloves, ginger: Freshly ground if you can—this really elevates the spice profile.
• Kosher salt: To balance the sweetness and bring out all the flavors.
• Baking soda: Helps the cake rise just enough for a tender texture.
• Molasses: The heart of that classic gingerbread taste—rich and full-bodied.
• Butter: Melted in the batter for moisture, and softened in the filling for creaminess.
• Sugar: Both granulated for the meringue and confectioners’ sugar for dusting and sweetness in the filling.
• Cream cheese: Softened to room temperature so it blends perfectly with the butter for the filling.
• Vanilla extract: Adds warmth and enhances flavor depth in the filling.
• Minced crystallized ginger: A little burst of spicy sweetness that surprises your taste buds.
• Gingerbread cookies: Optional, but I love them as a festive garnish.

Variations

I love tweaking this Gingerbread Cake Roll with Cream Cheese Filling Recipe depending on the occasion and who’s enjoying it. Whether you want to make it gluten-free or add a little extra zing, there’s plenty of room to get creative!

• Gluten-Free Adaptation: I swapped all-purpose flour with a gluten-free blend once—and the texture stayed wonderfully soft.
• Nutty Twist: Try adding finely chopped toasted pecans or walnuts into the filling for an extra crunch that my family adores.
• Seasonal Spice Variations: Sometimes, I like to add a pinch of cardamom or nutmeg to deepen the spice profile.
• Chocolate Drizzle: For a festive touch, drizzle melted dark chocolate over the roll before serving—everyone raves about this upgrade.

How to Make Gingerbread Cake Roll with Cream Cheese Filling Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F, and grease a 13x18x1-inch half-sheet baking pan. I always line the bottom with parchment paper; it makes turning out the cake a breeze and prevents sticking.

Step 2: Mix the Dry Spices and Flour

In a bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, kosher salt, and baking soda. This dry mix is what gives the cake its classic gingerbread kick.

Step 3: Whip the Egg Yolks with Molasses and Butter

Beat the egg yolks on high speed until thick and pale, about 3 minutes. Then, pour in the molasses and melted butter, mixing well to combine. This creates a rich and velvety base for the cake batter.

Step 4: Make the Meringue with Egg Whites and Sugar

In a separate clean bowl, beat the egg whites on medium speed until soft peaks form. Slowly add sugar, tablespoon by tablespoon, beating on high after each addition until stiff, glossy peaks develop. This step is key to getting a light, spongy texture in your cake roll.

Step 5: Fold Everything Together Gently

Carefully fold the meringue into the egg yolk mixture, then fold in the flour-spice mix. The folding technique is critical—you want to keep as much air as possible in the batter for that perfect rise and softness.

Step 6: Bake the Cake

Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 9 to 12 minutes until the cake is springy to the touch and a toothpick comes out clean. I learned that going over 12 minutes makes the cake less flexible for rolling, so keep a close eye.

Step 7: Roll the Cake While Warm

Once out of the oven, let the cake cool for about 5-8 minutes, just enough so it’s warm but not hot. Then turn it out onto a tea towel generously dusted with confectioners’ sugar. Peel off the parchment, dust the top with sugar, and gently roll the cake with the towel starting from the short side. This is the trick I discovered to help it hold its shape without cracking later on.

Step 8: Prepare the Cream Cheese Filling

While the cake cools completely, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, salt, and confectioners’ sugar until smooth and creamy. The crystallized ginger adds just the right pop of spicy sweetness that pairs perfectly here.

Step 9: Assemble and Chill

Unroll the cooled cake carefully, spread an even layer of the cream cheese filling, then roll it up again—this time without the towel. Wrap tightly in plastic and refrigerate until you’re ready to serve. This chilling lets the flavors meld and makes slicing cleaner.

Step 10: Garnish and Serve

Before serving, dust the rolled cake with confectioners’ sugar and garnish with gingerbread cookies or festive decorations of your choice. Use a sharp knife for neat slices—this cake roll is just as delicious as it looks!

How to Serve Gingerbread Cake Roll with Cream Cheese Filling Recipe

Garnishes

I tend to keep it simple with a sprinkle of confectioners’ sugar and a few gingerbread cookies on the side for that whimsical holiday vibe. Sometimes I add a few crystallized ginger pieces on top for a little crunchy texture and extra zing.

Side Dishes

This Gingerbread Cake Roll pairs wonderfully with a warm cup of spiced tea or a cozy latte. For holiday gatherings, I like serving it alongside fresh fruit like blood oranges or pears to cut through the richness.

Creative Ways to Present

For a festive table centerpiece, I’ve served this cake roll on a rustic wooden plank, surrounded by pine sprigs and cinnamon sticks. Drizzling a little caramel or chocolate sauce over the top adds a gorgeous, shiny finish that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I recommend keeping your leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge. The cake stays moist and the flavors continue to develop over a couple of days, which makes it even better the next day.

Freezing

If you want to freeze this Gingerbread Cake Roll with Cream Cheese Filling Recipe, slice it first, then freeze individual pieces in an airtight container or freezer bag. That way, you can thaw just what you need while keeping the rest fresh.

Reheating

To enjoy leftover slices, I find taking them out of the fridge about 20 minutes before serving lets the filling soften nicely. If you’d like it a bit warmer, a brief 10-second zap in the microwave works wonders without melting the filling too much.

FAQs

Final Thoughts

This Gingerbread Cake Roll with Cream Cheese Filling Recipe is truly one of my holiday favorites. It’s full of that nostalgic gingerbread flavor, but the cream cheese filling makes it feel indulgent and special. I often find myself making it early in December to have a festive treat ready for when friends and family stop by. Trust me, once you try it, this cake roll will become your go-to when you want to impress with minimal fuss and maximum flavor. Give it a shot—I can’t wait to hear what you think!

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