Cakes/ Christmas

Gingerbread Cake Roll

Gingerbread Cake Roll – Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with spiced whipped cream!

Gingerbread cake roll dusted with icing sugar on a baking tray.

I hope you have been enjoying my Gingerbread Cupcakes because today I bring you a new gingerbread recipe that is just as delicious, and even more fun to make!

I bring you my Gingerbread Cake Roll!

This cake roll is incredibly moist, so fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Fill this cake with a thick layer of homemade spiced whipped cream, and you have yourself the perfect Christmas dessert.

Slices cut out of a gingerbread cake roll on a baking tray.

How to make Gingerbread Cake Roll

Ingredients you’ll need:

  • large eggs (separated)
  • caster/granulated sugar
  • vanilla extract
  • greek-style yogurt
  • molasses (or black treacle)
  • cake flour (see recipe notes on how to make your own!)
  • baking powder
  • ground ginger, cinnamon, and nutmeg
  • salt

For the filling, you’ll need:

  • heavy/double cream
  • icing/powdered sugar
  • vanilla extract
  • ground ginger and cinnamon

To make this cake roll, simply whisk the egg whites to stiff peaks, and set aside.

In a separate bowl, whisk the egg yolks and sugar until light and thick. Mix in the vanilla, yogurt and molasses. Add the flour, baking powder, spices, and salt, and mix until combined.

Gently fold in the whipped egg whites.

Pour the batter into a greased 10×15-inch cake roll pan, and spread out evenly. Tap the pan lightly on top of the surface a few times to level out the batter. Bake for 8 – 10 minutes or until the cake springs back when lightly touched.

Immediately invert the cake onto a tea towel generously coated with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack before filling.

For the filling, whip the heavy cream until it starts to thicken. Add the icing sugar, vanilla, and spices, and whip to stiff peaks.

Unroll the cake, gently peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar if desired before serving.

Scroll down for the FULL printable recipe. 🙂

Overhead shot of gingerbread cake roll with slices cut out on a baking tray.

This Gingerbread Cake Roll is:

  • quick and easy to make
  • super moist, light and fluffy
  • packed full of festive flavours
  • filled with a spiced, creamy whipped cream

How long will this cake roll last? This cake roll can be covered tightly and kept in the fridge for up to 3 days.

Can I freeze this gingerbread cake roll? Yes! This cake roll, with filling, freezes well for up to 2 – 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Slices of gingerbread cake roll overlapped on a baking tray.

Gingerbread Cake Roll - Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with spiced whipped cream! #gingerbread #cakeroll #swissroll #cakerecipes #christmasrecipes

Try these scrumptious cake rolls next!

Enjoy! 🙂

Originally published in December 2015. Post and recipe updated in November 2017.

Overhead shot of gingerbread cake roll with slices cut out on a baking tray.
5 from 5 votes
Gingerbread Cake Roll
Prep Time: 30 mins
Cook Time: 8 mins
Total Time: 38 mins
Yields: 10 - 12 slices
Calories: 253 kcal

Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with homemade spiced whipped cream!

Print
Ingredients
For the Cake
  • 4 large eggs separated, room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek-style yogurt 60g
  • 1/4 cup molasses (not blackstrap)/black treacle* 80g
  • 1 and 1/4 cups cake flour** 125g
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
For the Filling
  • 1 cup heavy cream 240ml
  • 1/2 cup icing/powdered sugar 60g
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
Instructions
For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  2. Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.

  3. In a separate bowl, beat the egg yolks and sugar until light and thick. Beat in the vanilla, yogurt and molasses. Add the flour, baking powder, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.

  4. Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.

  5. Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.

For the Filling
  1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar, vanilla, and spices, and whip to stiff peaks.

  2. Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

Notes

Make sure the cake is HOT straight from the oven before rolling. The cooler the cake, the more likely cracks will form whilst rolling.

*Light or true molasses is much sweeter than blackstrap molasses (which is very bitter), and is much preferred in baking. Black treacle is also fine to use.

**Make your own cake flour! Measure out 1 and 1/4 cups (156g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

Make ahead of time: Prepare the cake as instructed, then cover and refrigerate the filled cake for up to 1 day.

Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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23 Comments

  • Reply
    Vanessa @ VanessaBaked
    15th December 2015 at 3:37 pm

    Our son is very excited, for Christmas! This gingerbread roll looks perfect! 🙂

    • Reply
      Marsha
      15th December 2015 at 3:57 pm

      Thanks, Vanessa! 🙂

  • Reply
    Leticia | Thee Limited Edition
    15th December 2015 at 4:05 pm

    OMG! I could probably eat this entire thing by myself! Lol! I love gingerbread!

    • Reply
      Marsha
      15th December 2015 at 5:00 pm

      Thanks, Leticia! 🙂

  • Reply
    Sam @ Sugar Spun Run
    15th December 2015 at 4:13 pm

    I absolutely love the idea of a gingerbread cake roll, Marsha! It looks scrumptious!!!

    • Reply
      Marsha
      15th December 2015 at 4:37 pm

      Thanks, Sam! 🙂

  • Reply
    GiGi Eats
    15th December 2015 at 5:51 pm

    Tongue is out of my mouth… Lake a classy lady!

    • Reply
      Marsha
      15th December 2015 at 6:07 pm

      Haha thanks, GiGi! 🙂

  • Reply
    Linda@ Today She Loves
    16th December 2015 at 12:04 am

    Wow, look at you! And I love your new logo/layout! I’ve been meaning to make a Christmas-themed cake roll and this looks fantastic.

    I’m drooling a bit, ssh.

    • Reply
      Marsha
      16th December 2015 at 12:06 am

      Thanks, Linda! I’m very pleased with my new logo 🙂

  • Reply
    kushi
    16th December 2015 at 12:24 am

    oh my! I just love the flavors in the recipe. Its amazingly delicious 🙂

    • Reply
      Marsha
      16th December 2015 at 12:49 pm

      Thanks, Kushi! 🙂

  • Reply
    Lynn | The Road to Honey
    21st December 2015 at 7:36 pm

    This gingerbread roll look absolutely divine Marsha. I bet those warm gingerbread spices make the whole house smell irresistible. This could be the excuse I need to try my hand at making a roll cake.

    • Reply
      Marsha
      21st December 2015 at 8:02 pm

      Thanks, Lynn!

  • Reply
    Shannon @loveatfirstbento
    29th November 2017 at 3:51 pm

    What showstopping pictures Marsha, wow! I’ve never made a cake roll before, but pretty sure I have to now that gingerbread is involved! 😀 And spiced whipped cream? Talk about a heavenly combination with the gingerbread cake. Now I’m stuck trying to decide whether I should make this or your gingerbread cupcakes first, hehe, I love both recipes! One quick question though: I’ve never heard of a cake roll pan, do they differ significantly from regular cookie sheets?

    • Reply
      Marsha
      29th November 2017 at 6:44 pm

      Thanks, Shannon! A swiss roll pan has 1-inch high sides specially designed for making thin layers of cake, perfect for rolling up! 🙂

  • Reply
    Demeter | Beaming Baker
    30th November 2017 at 1:14 pm

    You promised delightful gingerbread sweet treats, and you delivered!!! Big time! This cake roll looks absolutely amazing, Marsha! I’m pinning, of course! And drooling. Wishing you can awesome weekend ahead. 🙂 xoxo

    • Reply
      Marsha
      30th November 2017 at 3:35 pm

      Thank you, Demeter! 😀 xoxo

  • Reply
    Shelby @ Go Eat and Repeat
    4th December 2017 at 4:55 pm

    Yummy yummy! This is the perfect special treat to impress company with!

  • Reply
    Erin
    11th November 2018 at 4:08 am

    Hi! I just made this and everything tastes great! Unfortunately, my cake turned out a bit rubbery. Do you think I folded the egg whites in too much? Any idea what I could do to fix it next time?
    Thanks!

    • Reply
      Marsha
      11th November 2018 at 8:53 am

      Hi Erin! There are a few possibilities why a cake roll can become rubbery and dense.

      1. Overbaked. Leaving the cake in the oven too long can cause this. Because it’s such a thin layer of cake, it doesn’t need long at all and it’s very easy to overbake.

      3. Overmixing. Too much gluten development caused by too much mixing.

      4. The most likely reason is the oven was too hot. If you don’t already, I recommend testing your oven with an oven thermometer to make sure it’s on the right temperature.

      I hope that helps! 🙂

  • Reply
    deedee
    23rd December 2018 at 4:17 pm

    the cake cracked a LOT – I have made a lot of roll cakes and never had one split in 3 pieces. it seemed thicker than other cakes and maybe that is why. I managed to roll it up anyway. It is not much to look at. I snuck one little bite and it seemed a little rubbery as mentioned above but still good and the flavor is very good. The whipped cream is amazing. So good! I am going to make more to garnish the cake when serving and to hide the cracks. I would make it again, but possibly try a larger pan.

    • Reply
      Marsha
      23rd December 2018 at 7:58 pm

      Sorry to hear your cake cracked! I’m sorry I can’t tell you what went wrong without being there, but I can give you a few tips.

      Firstly, be sure the cake batter is spread evenly in the pan. This will promote even baking and help your cake remain moist. A moist cake has less chance of cracking. I always tap my pan on the surface a few times to level out the batter, and pop any air bubbles too.

      Overbaking could also be the culprit for a cracked and rubbery cake. The thin layer of cake batter in the typical 15×10″ by 1″ baking pan takes only about 10 to 15 minutes to bake. Once done, the top of the cake should spring back when lightly touched.

      Remove the cake from the pan onto a towel as soon as you take it out of the oven. Rolling a HOT cake will help prevent cracking.

      I hope this helps! 🙂

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