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!
Try these scrumptious cake rolls next!
- Chocolate Swiss Roll (my FAVOURITE!)
- Strawberries and Cream Swiss Roll
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Originally Published: December, 2015 | Updated: November, 2017
Thursday 17th of November 2022
Really yummy! I used OliveNation's molasses powder and cinnamon and mine which made it really tasty and easier to make! Highly recommend!
Tuesday 25th of October 2022
The first time i made this cake it came out slightly chewier than i would have liked. I think i will try it again and try to work the batter less, curious if you have any in put on what else might help this issue. Thanks :)
Wednesday 26th of October 2022
Hi Elizabeth! The cake can become chewy or rubbery if the batter has been overmixed. Overmixing the batter increases the development of gluten which then increases the cake's gumminess. I hope this helps :)
Monday 3rd of January 2022
Our Family's New Favorite! We traditionally bake a chocolate Buche de Noel, but needed to accommodate a non-chocolate lover this year. Every single one of us LOVED this moist, springy, perfectly-spiced version! I cut the sugar in the filling by about half, but then frosted with a vanilla buttercream and decorated with white chocolate chips and dustings of cinnamon and nutmeg (to create a Yule log look). Everyone's already requested I make this again next year!
Wednesday 8th of December 2021
Can I make a cake instead of a roll?
Wednesday 8th of December 2021
Sure! The batter can be divided between two round cake pans, and filled with the whipped cream filling.
Friday 20th of November 2020
I made this cake today, it needed an extra 3 minutes for a toothpick to come out clean, split when I was rolling it back up with the cream and the cake was quite dense and rubbery not light. Not the best recipe but it looked ok.