If you’re looking for a festive treat that’s as beautiful as it is delicious, this Christmas Gingerbread Cake Roll Recipe is going to become your new holiday favorite. I absolutely love how the warm spices blend seamlessly with the creamy filling, and the fun rolling technique makes it feel special and homemade. You’ll find that once you try this, it becomes a go-to for holiday gatherings or cozy winter afternoons by the fire. Trust me, it’s fan-freaking-tastic!
Why You’ll Love This Recipe
- Incredible Holiday Flavors: The blend of ginger, cinnamon, and cloves perfectly captures the essence of Christmas in every bite.
- Light and Airy Texture: Thanks to the whipped egg whites, the cake is fluffy, not dense like some gingerbread treats tend to be.
- Show-Stopping Presentation: That beautiful swirl of cream cheese filling makes it as delightful to look at as it is to eat.
- Make-Ahead Friendly: Prep it in advance, and it stays fresh and flavorful when refrigerated, perfect for busy holiday days.
Ingredients You’ll Need
The ingredients in this Christmas Gingerbread Cake Roll Recipe come together to create that warm, spicy cake base with a silky, slightly sweet filling that perfectly balances the spices. Using fresh spices and quality molasses really makes the flavor pop, so don’t skimp here!
- Eggs: Separate and use at room temperature for best volume when whipping whites and yolks.
- All-purpose flour: Provides the right structure without weighing the cake down.
- Ground cinnamon, cloves, and ginger: These three are the heart of the gingerbread flavor; fresh spices make a difference.
- Kosher salt: Enhances the flavors and balances sweetness.
- Baking soda: Helps the cake rise and keeps it tender.
- Molasses: Adds depth and that classic gingerbread richness – use unsulfured for best taste.
- Butter: Melted and mixed in for moisture and richness in the cake and filling.
- Sugar and confectioners’ sugar: Granulated sugar is for the batter’s sweetness; confectioners’ sugar dusts the cake and sweetens the frosting.
- Cream cheese: For the luscious, tangy filling that pairs beautifully with the spices.
- Vanilla extract: Adds fragrance and rounds out the filling’s flavor.
- Minced crystallized ginger: Gives little bursts of spicy-sweet ginger in the cream cheese filling.
- Gingerbread cookies: Optional for garnish but adds festive charm and a crunch contrast.
Variations
I love making this Christmas Gingerbread Cake Roll Recipe just as is, but I’ve also played around with a few variations to suit different tastes and occasions—feel free to get creative with me!
- Chocolate Gingerbread Roll: Adding a few tablespoons of cocoa powder to the batter adds a subtle chocolate depth that my family can’t get enough of.
- Spiced Orange Twist: I sometimes mix orange zest into the cream cheese filling for a bright, citrusy counterpoint to the spices.
- Vegan Friendly: I’ve swapped eggs for aquafaba and used vegan cream cheese to adapt this for plant-based diets, and it works surprisingly well.
- Nutty Filling: Adding toasted pecans or walnuts to the cream cheese gives a lovely crunch and extra holiday flair.
How to Make Christmas Gingerbread Cake Roll Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line your 13×18 inch baking pan with parchment paper, then grease lightly so the cake doesn’t stick—this step is key for an easy release later. Trust me, it’s frustrating to tear your cake when it sticks, so don’t skip this!
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, cloves, ginger, baking soda, and salt. This ensures your spices are evenly distributed, so every bite is perfectly flavorful.
Step 3: Whip Egg Yolks and Combine Wet Ingredients
In a large bowl, beat the egg yolks on high for about 3 minutes until they’re pale and thick. This step is crucial for a fluffy cake. Next, mix in molasses and melted butter—they add moistness and that classic gingerbread richness.
Step 4: Whip Egg Whites to Glossy Peaks
Using a clean bowl and beaters, whip the egg whites on medium speed until soft peaks form. Then add the sugar slowly, a tablespoon at a time, beating on high after each addition until sugar is dissolved and the whites turn glossy and hold firm peaks. This step makes the cake nice and light—don’t rush it!
Step 5: Gently Fold and Combine
Fold the whipped egg whites carefully into the yolk mixture, then fold in the dry ingredients. This is where you want to be gentle—fold just enough so there are no flour streaks but keep all that air trapped for a fluffy texture.
Step 6: Bake and Roll While Warm
Pour batter into the prepared pan and smooth the surface. Bake for 9-12 minutes until the cake springs back gently when pressed and the edges pull slightly away from the pan. While it’s still warm, turn the cake out onto a confectioners’ sugar-dusted tea towel, peel off the parchment, sprinkle the top with more sugar, and roll it up from the short side inside the towel. This is the trick to prevent cracks when you add the filling later!
Step 7: Make the Cream Cheese Filling
Beat the cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until smooth and creamy. This filling is where the magic happens—it’s rich but not too sweet, with little pockets of spicy ginger that keep things interesting.
Step 8: Assemble Your Cake Roll
Once your cake has fully cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Then re-roll it without the towel this time. Wrap the roll tightly in plastic wrap and chill it in the fridge until you’re ready to serve.
Step 9: Garnish and Serve
Right before serving, dust the roll with confectioners’ sugar and decorate with gingerbread cookies or festive sprinkles. Slice with a sharp knife for those perfect spiral cross-sections that wow every guest.
Pro Tips for Making Christmas Gingerbread Cake Roll Recipe
- Whip Egg Whites Thoroughly: Make sure your eggs are at room temperature and beat whites until they’re glossy and hold stiff peaks for maximum fluffiness.
- Roll While Warm: Rolling the cake while warm prevents cracking and makes it easier to handle—don’t wait until it’s completely cool!
- Use a Sharp Knife to Slice: This will help keep your spirals neat and avoid smushing the roll.
- Chill Before Serving: Letting the roll chill helps the filling set and makes slicing easier.
How to Serve Christmas Gingerbread Cake Roll Recipe
Garnishes
I love topping this cake roll with a light dusting of confectioners’ sugar because it adds an elegant snowy touch. Sometimes, I add a few gingerbread cookies or even a sprinkle of edible glitter for extra festive flair—your guests will appreciate the effort and presentation!
Side Dishes
This cake pairs really well with a cup of spiced tea or freshly brewed coffee. If you want to serve it as part of a dessert spread, consider small bowls of whipped cream or vanilla ice cream—it complements the spices beautifully.
Creative Ways to Present
For holiday parties, I’ve wrapped the cake roll in a festive dough ribbon made from leftover pie dough and dusted it with sparkling sugar crystals. You can also slice and serve individual portions on pretty holiday plates with sprigs of fresh rosemary or holly for that picture-perfect look.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover slices tightly in plastic wrap or store them in an airtight container in the fridge. This keeps them fresh for up to 4 days, and the flavors seem to deepen with a day or two of resting!
Freezing
If you want to freeze the cake roll, wrap it tightly in plastic wrap and then foil to protect it from freezer burn. It freezes beautifully for up to 2 months. When you’re ready, thaw it overnight in the refrigerator for best texture.
Reheating
I generally enjoy the cake roll chilled, but if you prefer it slightly warmer, I pop slices in the microwave for about 10 seconds. Don’t overheat—too warm and the cream cheese filling can get runny.
FAQs
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Can I make the Christmas Gingerbread Cake Roll Recipe gluten-free?
Yes! You can substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Just be sure it contains xanthan gum or another binder to help the cake keep its structure. The texture might be slightly different, but the flavors will still shine.
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What if my cake cracks while rolling?
Cracking usually happens if the cake is too cool or the batter was overmixed. The key is to roll the cake while it’s still warm and flexible, using the sugar-dusted tea towel to support it. If a crack happens, you can patch it up with a bit of extra filling.
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Can I make this recipe ahead of time?
Absolutely! This recipe is actually better when made a day ahead since the spices and filling meld together. Store it wrapped well in the fridge and bring it out about 30 minutes before serving.
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Is there a way to make it less sweet?
Yes, you can reduce the sugar in the filling slightly or opt for a less sweet cream cheese brand. Just be careful not to remove too much sugar or the filling might lose its signature balance with the spicy cake.
Final Thoughts
This Christmas Gingerbread Cake Roll Recipe holds a special place in my heart because it combines all the warm, cozy flavors of the season in such a beautiful way. Whenever I pull it out during the holidays, the whole room fills with that nostalgic spice aroma and everyone looks forward to that first sweet, creamy bite. I hope you enjoy making it as much as I do—once you try it, it’ll probably become one of your festive traditions, too. So go ahead, give it a whirl and savor that holiday magic!
Print
Christmas Gingerbread Cake Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Gingerbread Swiss Cake Roll is a festive and delightful dessert perfect for holiday celebrations. Featuring a spiced gingerbread-flavored sponge rolled with a creamy, sweetened cream cheese filling enhanced with crystallized ginger, this cake brings warmth and seasonal flavors to your table. Garnished with powdered sugar and optional gingerbread cookies, it is as beautiful as it is delicious.
Ingredients
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
- confectioners’ sugar for dusting
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
Garnish:
- Gingerbread cookies to garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 13x18x1 inch half-sheet baking pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt until well combined.
- Beat Egg Yolks Mixture: In a large bowl, beat the egg yolks on high speed for about 3 minutes until thickened. Beat in the molasses and melted butter until smooth.
- Whip Egg Whites: In a separate, clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the ¼ cup sugar, one tablespoon at a time, beating on high speed after each addition until sugar is dissolved and glossy stiff peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the egg yolk mixture. Then fold in the dry flour mixture carefully to retain the batter’s lightness.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Smooth and level with a spatula. Bake for 9 to 12 minutes, until the cake springs back gently when touched.
- Cool and Roll the Cake: Let the cake cool in the pan for 5 to 8 minutes. Dust a clean tea towel lightly with confectioners’ sugar, then turn the cake out onto it and peel off the parchment paper. Dust the top with confectioners’ sugar, then roll the cake up gently starting from the short side inside the towel. Allow it to cool completely rolled up.
- Prepare Filling: Beat together softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until smooth and creamy.
- Fill and Re-roll Cake: Once the cake is completely cool, carefully unroll it and spread an even layer of the cream cheese filling over the surface. Re-roll the cake without the towel.
- Chill and Serve: Place the roll onto a platter, cover with plastic wrap, and refrigerate until ready to serve. Before serving, dust with confectioners’ sugar and optionally garnish with gingerbread cookies. Slice with a sharp knife and serve chilled. Store leftovers refrigerated.
Notes
- Be careful not to overbake the sponge to keep it flexible enough to roll without cracking.
- Rolling the cake while warm helps prevent cracking and makes it easier to roll.
- Use room temperature eggs for better mixing and volume in the batter.
- Decorate with additional gingerbread cookies or festive sprinkles for a holiday theme.
- Leftovers should be stored tightly wrapped in the refrigerator and consumed within 3-4 days.
Nutrition
- Serving Size: 1 slice (1/10th of roll)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
