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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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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!

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Originally Published: December, 2015 | Updated: November, 2017

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

Gingerbread Cake Roll

Yield: 10 - 12 slices
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

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

Ingredients

For the Cake

  • 4 large eggs, separated, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) Greek-style yogurt
  • 1/4 cup (80g) molasses/black treacle (not blackstrap)*
  • 1 and 1/4 cups (156g) cake flour**
  • 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 (240ml) heavy cream
  • 1/2 cup (60g) icing/powdered sugar
  • 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.

Nutrition Information:
Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 198Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 86mgSodium: 127mgCarbohydrates: 26gFiber: 0gSugar: 23gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

A frosted gingerbread cupcake with the wrapper peeled off.
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