Gingerbread Cake Roll with Cream Cheese Filling Recipe

If you’re looking for a festive, show-stopping dessert that’s as fun to make as it is delicious, you’re in the right place. This Gingerbread Cake Roll with Cream Cheese Filling Recipe is one of my all-time favorites for the holidays! It’s got that perfectly spiced gingerbread flavor wrapped up in a tender, fluffy cake with a luscious cream cheese filling that’s just dreamy. I promise, once you try this, it’ll become a go-to for holiday parties and cozy winter nights.

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Ingredients You’ll Need

Every ingredient plays a key role here — the spices create that warm, nostalgic flavor, the eggs give the cake structure and lift, and the molasses adds deep richness. Using good-quality crystallized ginger and real molasses really makes a difference.

• Eggs (separated): Make sure they are at room temperature for easier whipping and better volume.
• All-purpose flour: Just plain flour works great here to keep the cake light, no heavy whole wheat needed.
• Ground cinnamon, cloves, and ginger: Fresh spices elevate flavor, so don’t skimp or use old spices.
• Kosher salt: Balances the sweetness and enhances the spices.
• Baking soda: Helps the cake rise just right while keeping it tender.
• Molasses: This dark, sticky treasure gives that signature gingerbread depth.
• Butter (melted): Adds richness and moisture to the batter.
• Sugar: For sweetness and stabilizing the egg whites.
• Confectioners’ sugar: For dusting and sweetening the filling smoothly.
• Cream cheese (softened): The star in the filling—use full-fat for best results and creaminess.
• Unsalted butter: Softened and mixed into the cream cheese filling for smoothness.
• Vanilla extract: Brings a lovely aromatic warmth to the filling.
• Minced crystallized ginger: Adds texture and a spicy-sweet zing to the filling you won’t forget.
• Gingerbread cookies: Optional, for garnish and extra festive flair.

Variations

I love tweaking this Gingerbread Cake Roll with Cream Cheese Filling Recipe depending on the occasion and who I’m serving. Don’t be afraid to get creative and make it your own.

• Spice it up more: I sometimes add a pinch of nutmeg or allspice for a deeper spice profile—it’s cozy and so inviting.
• Fruit twist: Toss in some finely chopped dried cranberries or raisins into the filling for a festive chew.
• Gluten-free: I’ve successfully swapped the all-purpose flour for a 1:1 gluten-free blend; just keep an eye on bake time.
• Chocolate hint: For a decadent upgrade, swirl some melted dark chocolate into the cream cheese filling—I loved this for a special treat.

How to Make Gingerbread Cake Roll with Cream Cheese Filling Recipe

Step 1: Prep Your Pan and Dry Ingredients

Start by preheating your oven to 350°F—this ensures a perfectly even bake. Grease your 13x18x1-inch baking pan and line it with parchment paper on the bottom; this makes rolling the cake a breeze later. Next, whisk together your flour, cinnamon, cloves, ginger, baking soda, and salt. Mixing these dry ingredients first ensures that when you fold them in, the spices are evenly distributed and your cake has that gorgeous warm color and flavor.

Step 2: Whip the Egg Yolks and Molasses

In a big bowl, beat the egg yolks on high speed for about 3 minutes until they thicken and lighten in color. This step adds volume and makes your cake tender. Then pour in the molasses and melted butter and mix gently until combined. The molasses gives that classic gingerbread richness—it’s thick but trust me, it’s worth the mess.

Step 3: Whip the Egg Whites to Glossy Peaks

Using clean beaters, whip your egg whites on medium speed until soft peaks form. Now, here’s the trick: add your sugar gradually, one tablespoon at a time, beating on high after each addition until shiny, stiff peaks form. This process stabilizes the egg whites and helps create that light sponge texture essential for rolling without cracking. Once your egg whites are glossy and hold their shape, you’re ready for the fold.

Step 4: Fold Everything Together Gently

Fold the whipped egg whites into the molasses and egg yolk mixture first, using a large spatula and a gentle motion to keep as much air in the batter as possible. Then fold in your dry ingredients carefully until just combined. The batter will be smooth and thick, ready to pour.

Step 5: Bake and Roll While Warm

Pour the batter evenly into your pan and smooth the top with an offset spatula. Bake for 9 to 12 minutes—watch closely starting at 9 minutes because it can go from perfectly baked to overdone fast. When the cake springs back lightly to the touch, it’s ready. Remove from the oven and let it cool for 5 to 8 minutes. Then, gently flip the cake out onto a tea towel dusted with confectioners’ sugar, peel off the parchment, and sprinkle the cake itself with more confectioners’ sugar. Rolling the cake warm using the towel keeps it from cracking later and helps it “remember” its rolled shape.

Step 6: Make the Cream Cheese Filling

While the cake cools completely, beat together softened cream cheese, butter, vanilla, minced crystallized ginger, salt, and confectioners’ sugar until silky smooth and dreamy. The chunks of crystallized ginger add a lovely surprise bite that I’ve come to adore—it really elevates the whole thing and balances the molasses flavors perfectly.

Step 7: Fill and Final Roll

Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, then gently roll the cake back up—this time without the towel. Wrap it in plastic and pop it in the fridge to set and slice cleanly. Before serving, sprinkle with more confectioners’ sugar and add festive gingerbread cookies for extra holiday cheer if you like.

How to Serve Gingerbread Cake Roll with Cream Cheese Filling Recipe

Garnishes

I like to keep it simple by dusting the roll with confectioners’ sugar and adding gingerbread cookies on the side—it just feels like the perfect holiday touch. Sometimes, I top it with a few candied ginger pieces or a sprig of fresh rosemary for some green contrast and aroma.

Side Dishes

This cake roll pairs beautifully with a cup of hot spiced tea or coffee. A scoop of vanilla ice cream or a drizzle of caramel sauce on the side elevates it even more for those special holiday celebrations.

Creative Ways to Present

For a party, I’ve sliced the roll into bite-sized pinwheels and arranged them on a festive platter with fresh cranberries and pine sprigs. Wrapping each slice in parchment for a grab-and-go dessert always gets compliments! Another time, I made mini rolls in a muffin tin for a cute individual serving that’s perfect for cookie exchanges.

Make Ahead and Storage

Storing Leftovers

I always keep leftover Gingerbread Cake Roll wrapped tightly in plastic wrap and stored in the refrigerator. It stays fresh for about 3 to 4 days, and the flavors actually meld beautifully overnight—sometimes even better the next day!

Freezing

You can definitely freeze this cake roll for up to a month. I wrap it first in plastic wrap and then in foil to avoid freezer burn. When ready to enjoy, thaw it in the fridge overnight—this keeps the texture just as lovely as fresh.

Reheating

This cake roll is best served cold or at room temperature, so I usually remove it from the fridge about 30 minutes before serving. If you want to warm it slightly (and I do sometimes on chilly days), a quick blast in the microwave for about 15 seconds makes it softens up the filling without melting it completely.

FAQs

Final Thoughts

This Gingerbread Cake Roll with Cream Cheese Filling Recipe holds a special place in my heart—each time I make it, I’m transported back to cozy winter evenings surrounded by family. It’s not just dessert; it’s a celebration on a plate. I hope you’ll give it a try and feel that same joy when you slice into the tender, spiced cake rolled with silky cream cheese. Trust me, this recipe is one you’ll want to share with everyone, year after year.

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