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Gingerbread Cake Roll with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 340 reviews
  • Author: Jaden
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Gingerbread Swiss Cake Roll is a festive and delicious holiday dessert featuring a light and spiced gingerbread cake rolled with a creamy ginger cream cheese filling. Perfectly balanced with warm spices like cinnamon, cloves, and ginger, the moist molasses-infused cake pairs wonderfully with a smooth, slightly sweetened cream cheese frosting accented by minced crystallized ginger. Garnished optionally with gingerbread cookies, this elegant rolled cake offers a delightful treat that’s sure to impress guests at any Christmas gathering.

Ingredients

Scale

For the 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

For the Filling

  • 8 ounces cream cheese (softened)
  • ¼ cup unsalted butter
  • 1 ½ teaspoon vanilla extract
  • ¼ cup minced crystallized ginger
  • ½ teaspoon kosher salt
  • 1 ½ cup confectioners’ sugar

For Garnish (Optional)

  • Confectioners’ sugar
  • Gingerbread cookies

Instructions

  1. Preheat and prepare pan: Begin by preheating your oven to 350 degrees F. Grease a 13x18x1 half-sheet baking pan, then line the bottom with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt until evenly combined.
  3. Beat yolks and molasses: In a large bowl, beat the egg yolks on high speed until thickened and pale, about 3 minutes. Then add the molasses and melted butter, mixing well to incorporate.
  4. Whip egg whites: In a separate clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar one tablespoon at a time, beating on high after each addition, until the sugar dissolves and glossy stiff peaks form.
  5. Combine mixtures: Gently fold the whipped egg whites into the egg yolk mixture. Then fold in the dry flour and spice mixture carefully to preserve airiness.
  6. Bake the cake: Pour the smooth batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 9 to 12 minutes, until the cake springs back lightly and is just set.
  7. Cool and roll cake: Let the cake cool in the pan for 5 to 8 minutes. Dust a clean tea towel with confectioners’ sugar and invert the cake onto it. Carefully peel off the parchment paper. Lightly sprinkle the cake with more confectioners’ sugar and gently roll it up in the towel starting from the short edge. Allow it to cool completely rolled.
  8. Prepare filling: In a mixing bowl, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until smooth and creamy.
  9. Assemble the roll: Unroll the cooled cake carefully and spread an even layer of the cream cheese filling over the surface. Re-roll the cake without the towel, forming a tight but gentle spiral.
  10. Chill and serve: Place the roll on a platter, cover with plastic wrap, and refrigerate until firm and ready to serve. Before serving, dust with confectioners’ sugar and optionally garnish with gingerbread cookies. Slice carefully with a sharp knife for even portions. Store leftovers in the refrigerator.

Notes

  • Whether referred to as a swiss roll, cake roll, or yule log, this Gingerbread Swiss Cake Roll is a festive and classic dessert especially perfect for Christmas celebrations.
  • The combination of molasses and warm spices like cinnamon and cloves gives the cake its characteristic gingerbread flavor and moist texture.
  • The technique of rolling the cake while still warm in a sugared towel helps prevent cracking and allows the cake to hold its shape well.
  • The cream cheese filling with added crystallized ginger provides a nice contrast of creamy texture and ginger bite that complements the spiced cake beautifully.
  • For the best results, ensure eggs are at room temperature to achieve fluffier cake batter and volume when whipping.
  • Leftover cake roll should be kept refrigerated and consumed within 3-4 days for optimal freshness.

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of roll)
  • Calories: 347 kcal
  • Sugar: 39 g
  • Sodium: 309 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 50 g
  • Fiber: 0.5 g
  • Protein: 4 g
  • Cholesterol: 87 mg

Find it online: https://yummyhere.com/gingerbread-cake-roll-with-cream-cheese-filling-recipe/