Gingerbread Cake Roll – Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with spiced whipped cream!
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.
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
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.
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!
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Originally Published: December, 2015 | Updated: November, 2017