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Gingerbread Cake Roll is a delicious dessert option for all of your holiday entertaining! Treat yourself and your loved ones to a dessert that combines the best of both worlds: the irresistible charm of a classic gingerbread and the delectable indulgence of a moist cake roll filled with a delectable cream cheese frosting.

Roll cakes are one of my favorite desserts to make! They are absolutely beautiful when cut into and super delicious. One of my favorite flavors of the Christmas season is gingerbread. There is something about the combination of cinnamon, allspice and ginger that make the gingerbread perfect for the Christmas season!

The first time I made a cake roll was a Pumpkin Roll when I was in college. I had seen it many times before, have always loved to bake and figured I’d give it a try while I was home from college for Fall. Since then, it has been one of my signature desserts that I’m asked to bring to all kinds of gatherings. My late uncle would ask for 2 of them, he’d put one in the freezer and enjoy the other one immediately.

I love to bake! I am always willing to try a new recipe. I take it to work, most often, because my husband isn’t a huge dessert person. From cookies to cheesecake I make it all. Here are some of my favorite recipes for the Christmas season:

Favorite Christmas Desserts

• No Bake Gingerbread Cream Pie {Easy to Make & Delicious}
• Gingerbread Loaf
• Salted Cranberry Shortbread Cookies
• Cranberry Brie Bites
• Frozen Mississippi Mud Pie

This Gingerbread Cake Roll is an irresistibly twist on a classic Christmas cake! Gingerbread is a flavor that we all know to be popular around the Christmas season! This roll is super easy to make, and is spiced with delicious flavors of winter!

What is a Sponge Cake?

Did you know that the type of cake we are making for this Gingerbread cake roll is Sponge Cake?

But what is a sponge cake? This is simply a cake that is leavened with beaten eggs and has a light, spongy texture. Traditionally, sponge cake only contains eggs, flour, and sugar. Sponge cake doesn’t contain butter or oil.

A cake roll like this one is usually made using sponge cake because it’s easy to roll! You’ll see as we get on making this recipe how easy it is to roll.

Gingerbread Sponge Cake

The first step in making this recipe is to prepare the deliciously easy sponge cake! Here is what you’ll need:

Ingredients

• flour
• corn starch
• baking powder
• baking soda
• salt
• ground cinnamon
• ground ginger
• nutmeg
• allspice
• eggs
• molasses
• brown sugar
• granulated sugar

Tips for Making the Best Gingerbread Cake Roll

• When spreading the filling be sure to get filling up under the first curl of the roll. 
• Prerolling the cake while it’s still hot is key to making sure the cake doesn’t crack when you roll it with the filling.
• You may also use a clean tea towel to roll the cake rather than the parchment.  If you do, sprinkle with some powdered sugar to prevent sticking.  

How do I store the Gingerbread Cake Roll?

Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days. Will also freeze well for up to 3 months.  To thaw, place in the refrigerator overnighhen

How Do You Make Gingerbread Cake Roll?

Now that you have your ingredients, lets get to making the cake!

Preheat the oven to 375° and place an oven rack on the upper middle rung.  Line a 10×15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray and a light dusting of flour. Measure the parchment paper to overhang the short edges by about 2-4 inches (this helps rolling later).

In the bowl of a stand mixer, combine the sugar, brown sugar, molasses and eggs.  Mix well. Add in the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Combine well – stopping the mixer and scraping the sides and mixing again.

Pour into the prepared pan and spread into the corners.

Place in the oven and bake for 10 minutes.

Remove the cake from the oven and spray the long end of the parchment paper with non-stick cooking spray, then fold over the cake.

While cake is still hot, roll up the cake beginning at the end with the parchment folded over.

Cool rolled cake on a cooking rack until completely cooled for about 30-40 minutes.

What do I need for the Cream Cheese Filling?

• cream cheese
• unsalted butter
• confectioners sugar
• vanilla
• cinnamon

How do I make the Cream Cheese Filling?

In the bowl of a stand mixer, combine the softened butter and cream cheese.  

Add in the vanilla and cinnamon and stir well.

Beat in the powdered sugar until smooth and creamy.

How to assemble the Gingerbread Cake Roll

Unroll the cooled cake and spread the icing over the entire cake.  

Roll the cake back up, removing the parchment paper as you roll. 

Dust with confectioners sugar.

Slice to serve.

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