Name: Gingerbread Swiss Roll Cake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large eggs (yolks and whites separated, room temperature); 65 g light brown sugar; 50 g molasses; 50 g golden syrup; 100 g plain flour (all-purpose); 2 tsp ground ginger; 1 tsp baking powder; ¼ tsp fine salt; 50 g granulated sugar; 120 g Philadelphia cream cheese (room temperature); 75 g unsalted butter (room temperature); 1 tsp vanilla extract; 120 g powdered icing sugar (confectioners’ sugar), plus extra for dusting

If you’re looking for a show-stopping yet surprisingly easy dessert to impress your guests, this Gingerbread Swiss Roll Cake Recipe is your new best friend. I absolutely love how the warm, spiced gingerbread sponge perfectly wraps around a luscious cream cheese frosting – it’s like a cozy hug in dessert form! Whether it’s the holiday season or you just want to bring some festive cheer to your table, this recipe is fan-freaking-tastic and I’m excited to share every little tip with you.

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Why You’ll Love This Recipe

Beautifully Spiced: The warming notes of ginger and molasses make this cake feel festive and comforting.
Light & Fluffy Sponge: You won’t believe this gingerbread cake rolls so easily without cracking.
Cream Cheese Frosting Delight: Tangy, smooth, and perfectly sweet, it balances the spice beautifully.
Quick to Make: From start to finish, it comes together in just about 40 minutes.

Three slices of a rolled brown cake with white cream filling spiraled inside are arranged on a white marbled surface dusted with powdered sugar and small yellow star-shaped sprinkles. Two slices rest on white plates with brown rims, with one plate centered and the other near the bottom edge, and a gold fork lies next to the centered slice. The cake texture looks soft and spongy, while the white cream swirl is smooth and thick. A sprig of green rosemary decorates the plate with the centered slice. A glass with a pale yellow drink is partly visible on the right side, slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Gingerbread Swiss Roll Cake Recipe uses simple, kitchen-friendly ingredients that combine to create a soft, flavorful sponge and a creamy filling that your whole family will adore. Let me walk you through why I like choosing each one.

Eggs: Separated and at room temperature, they’re the secret to that light, airy sponge.
Light brown sugar: Adds a mild caramel flavor and moisture to the batter.
Molasses: This gives that authentic deep gingerbread taste and richness.
Golden syrup: I love this for added sweetness and a lovely sticky texture.
Plain flour (all-purpose): The base of the sponge, sifted to keep everything fluffy.
Ground ginger: The star spice here, feel free to use fresh if you want an extra kick.
Baking powder: Helps the sponge rise just right – don’t skip it!
Fine salt: Enhances all the flavors, including the sweetness and spices.
Granulated sugar: For the egg whites, it stabilizes the meringue and adds sweetness.
Philadelphia cream cheese: Room temperature for easier mixing and the creamiest frosting imaginable.
Unsalted butter: Also at room temp, this softens your frosting and balances tanginess.
Vanilla extract: A touch deepens the flavor without overpowering the ginger.
Powdered icing sugar (confectioners’ sugar): Gives the frosting its perfect smooth texture and sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Gingerbread Swiss Roll Cake Recipe is how easy it is to make your own twist. I like to adjust the filling or sprinkle some extras for holidays or moods — and you’ll have fun trying too!

Filling Swap: I’ve swapped cream cheese frosting for whipped mascarpone with a touch of honey, which adds a silky elegance to the roll.
Spice Levels: If you love a spicier cake, add a pinch of cinnamon or nutmeg – it’s amazing how one little dash changes everything.
Gluten-Free Version: Using a gluten-free all-purpose blend works well here, just be gentle folding in the flour to keep the sponge light.
Vegan Adaptation: With a flax egg replacement and dairy-free cream cheese and butter, I’ve made this work beautifully for vegan friends.

How to Make Gingerbread Swiss Roll Cake Recipe

Step 1: Whisk Those Egg Yolks and Sugars to Perfection

Starting off, you’ll want to beat the egg yolks with light brown sugar, molasses, and golden syrup until the mixture is thick, smooth, and glossy. This is when your kitchen starts smelling so inviting – that molasses scent is an instant cozy vibe. Make sure your eggs are at room temperature for that luxurious texture that’ll make rolling the sponge a breeze.

Step 2: Sift and Mix Dry Ingredients Carefully

Next up, sift your flour, ground ginger, baking powder, and salt together — this prevents lumps and helps the sponge rise evenly. Gently fold the dry mix into your wet mixture, being careful not to deflate all the air you just whipped in. Trust me, a light hand here will save you from a dense cake!

Step 3: Whip Egg Whites to Stiff Peaks

Separate your egg whites in a completely clean mixing bowl (no grease allowed!) and beat with granulated sugar until stiff, glossy peaks form. This meringue is the magic that gives your gingerbread sponge that soft, bounce-back quality. Gently fold it into your batter in three additions to keep the air trapped inside.

Step 4: Bake and Roll While Warm

Pour the batter onto a lined baking tray and smooth it evenly. Bake for about 10 minutes — this is key. You want the sponge just firm enough to roll without cracking but still soft and pliable. Right out of the oven, flip the sponge onto a clean tea towel dusted with powdered sugar and roll it up gently with the towel inside. This “train track” method keeps the sponge shaped perfectly for filling later.

Step 5: Make the Cream Cheese Frosting

While your sponge cools, whip together the softened cream cheese, butter, vanilla extract, and powdered sugar until silky and smooth. I usually taste as I go to get the sweetness just right — cream cheese frosting should be luscious, not overly sugary. Keep this in the fridge until your roll is ready for assembling.

Step 6: Assemble Your Gingerbread Swiss Roll Cake

Unroll your sponge carefully, spread your cream cheese frosting evenly but not too thickly (remember, the roll needs to stay tender), and then roll it right back up without the towel this time. Chill it for at least an hour to set the shape and make slicing neat and clean.

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Pro Tips for Making Gingerbread Swiss Roll Cake Recipe

Don’t Overbake: Keep a close eye on the timer during baking, as a few extra minutes can make the sponge dry and brittle to roll.
Roll While Warm: Rolling the sponge immediately after baking with the towel helps it “train track” and prevents cracks.
Room Temperature Ingredients: For smooth mixing and the best texture, let your eggs, butter, and cream cheese come to room temp before starting.
Gentle Folding: Always fold dry ingredients and meringue into the batter carefully to maintain air and lightness in your sponge.

How to Serve Gingerbread Swiss Roll Cake Recipe

A rolled cake is shown on a white rectangular plate, sitting on a wooden board over a white marbled surface. The cake has two visible layers: a thick, light brown outer sponge layer with a soft texture and a smooth white cream filling spiraled inside. The top of the cake is dusted with a fine white powder, likely powdered sugar. Small white and orange crumbs are scattered around the plate and board. Behind the plate, there is a white patterned jar and a white candle with a gold base, all against a soft, light beige background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love dusting the finished roll with a generous sprinkle of powdered icing sugar—a simple touch that makes it look festive and elegant. For special occasions, a few candied ginger slices or a sprig of fresh rosemary add charm and a subtle aroma that pairs beautifully.

Side Dishes

This cake pairs wonderfully with a cup of spiced tea or freshly brewed coffee. If you’re feeling indulgent, a scoop of vanilla ice cream or some lightly whipped cream on the side really complements the spice and tang of the cream cheese filling.

Creative Ways to Present

For holiday parties, I’ve served the Gingerbread Swiss Roll Cake sliced and arranged on a platter with holly or edible gold dust sprinkled around for a festive look. You can also pipe a swirl of extra frosting on top and decorate with mini gingerbread men or cinnamon sticks for that wow factor.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftovers tightly in plastic wrap and keep them in the fridge; this keeps the roll moist and the frosting fresh for up to 3 days. Because the frosting is cream cheese-based, refrigeration is a must.

Freezing

Freezing this roll works well if you wrap it tightly in cling film and then foil, to avoid freezer burn. When I thaw it overnight in the fridge, it retains its texture better than I expected — perfect for prepping ahead of holiday gatherings.

Reheating

Since this is a sponge cake with frosting, reheating isn’t usually necessary. But if you want a slightly warmer slice, I pop it in the microwave for 10-15 seconds—enough to take the chill off without melting the cream cheese frosting.

FAQs

Can I make this Gingerbread Swiss Roll Cake Recipe without molasses?

Yes! If you don’t have molasses, you can substitute with dark corn syrup or extra golden syrup, though the flavor will be less rich and deep. You might want to add a bit more ground ginger or cinnamon to boost the spice notes.
How do I prevent the cake from cracking when rolling?

The trick is to roll the sponge while it’s still warm, using a clean tea towel dusted with sugar. This “trains” the cake into the rolled shape and prevents cracking later when you add the filling.
Can I make the Gingerbread Swiss Roll Cake Recipe in advance?

Absolutely. You can bake and roll the sponge a day ahead, wrap it well, and keep it in the fridge. Add the cream cheese frosting right before serving for the freshest results.
What is the best way to slice the roll cleanly?

Use a sharp serrated knife, and wipe it clean between each slice to keep the edges neat. Chilling the roll before slicing helps firm up the frosting so it doesn’t squish out.

Final Thoughts

This Gingerbread Swiss Roll Cake Recipe holds a special place in my kitchen because it’s both comforting and delightful, striking the perfect balance between spice and sweet, soft sponge and creamy filling. I love to make it during the holidays when the house smells like ginger and the family gathers ‘round to savor each slice. I truly hope you enjoy this recipe as much as we do — it’s perfect for sharing, celebrating, or simply indulging in a cozy moment. So grab your mixing bowls, and let’s roll up some gingerbread magic together!