This Gingerbread Roll Cake delivers all the nostalgic flavors of classic holiday gingerbread in a light; tender cake rolled with fluffy cinnamon-infused whipped cream. Warm spices, rich molasses, and honey create a beautifully aromatic dessert that’s soft, festive, and surprisingly easy to make. Perfect for Christmas parties, cozy winter dinners, or edible gifts, this festive cake roll is both impressive and delicious.

Why You’ll Love This Recipe

You’ll love this Gingerbread Roll Cake because it’s soft, festive, incredibly fragrant, and far easier to prepare than it looks. The cake is light and pliable, infused with holiday spices, and rolled with a silky cinnamon cream that adds balance and sweetness. It’s the kind of showstopping dessert that feels special yet approachable, making it ideal for holiday gatherings, winter celebrations, or even weekend baking projects when you crave something cozy and comforting.

Gingerbread Roll Cake

There’s something magical about holiday baking, and this Gingerbread Roll Cake captures that enchantment in every soft, spiced slice. With its warm aroma of ginger, cinnamon, and sweet molasses, this cake instantly evokes memories of festive gatherings, twinkling lights, and a cozy winter kitchen. Instead of traditional gingerbread cookies, this recipe transforms those nostalgic flavors into a tender, flexible cake that wraps beautifully around a cloud-like cinnamon whipped cream.

The combination of molasses and honey creates a deep, rich sweetness that enhances the spices without overpowering them. Molasses is the heart of gingerbread, delivering both color and complexity, while honey adds floral notes that lighten the overall flavor. Together, they give this roll cake its unmistakable holiday essence and delectable softness. Every bite feels like a warm hug on a cold winter day.

One of the best features of a cake roll is how elegant it looks despite being remarkably simple to make. This recipe uses a light sponge cake technique, relying on whipped egg whites to achieve a delicate structure that bends without breaking. The result is a beautifully flexible cake that rolls effortlessly and maintains its shape, whether you’re preparing it for guests or storing it in the refrigerator for later.

The cinnamon whipped cream filling is another highlight of this recipe. Rich, airy, and infused with warm spice, it pairs beautifully with the gingerbread sponge. Unlike heavier buttercream, this whipped filling keeps the cake light and refreshing, making it a perfect finish to a hearty holiday meal. It also spreads easily and rolls smoothly, preventing cracks and ensuring a clean swirl when sliced.

This Gingerbread Roll Cake is also ideal for holiday gifting. Wrapped in parchment, tied with twine, or served on a festive platter, it’s a stunning homemade gift that feels personal and heartfelt. It travels well, chills beautifully, and tastes even better the next day as the flavors continue to develop. It’s a thoughtful and delicious way to share the spirit of the season.

Another reason this cake is so beloved is its versatility. Whether you’re hosting a large Christmas dinner, attending a potluck, or enjoying a quiet evening by the fireplace, this dessert fits seamlessly into any celebration. It’s light enough to enjoy with a cup of coffee in the afternoon but special enough to serve as the star dessert on your holiday table.

Holiday baking often carries a sense of tradition, and this recipe honors the classic gingerbread flavors many families cherish. Yet it also introduces a modern twist with its airy texture and delicate cinnamon cream. It blends old-fashioned charm with contemporary elegance, making it a dessert that appeals to every generation at the table.

Many gingerbread desserts tend to be dense or overly spiced, but this cake strikes a perfect balance. The spices are warm and inviting without being overpowering, and the sponge-like texture keeps the cake tender and moist. When combined with the cool cream filling, the result is harmonious, flavorful, and deeply satisfying—everything a holiday dessert should be.

If you enjoy recipes that require simple ingredients but deliver impressive results, this cake is sure to become a seasonal favorite. Most components are pantry staples, and the method is straightforward, especially with step-by-step guidance. Even novice bakers can create a stunning rolled cake with confidence and ease.

Ultimately, this Gingerbread Roll Cake is more than just a dessert—it’s an experience. From the moment the spices fill your kitchen to the first reveal of its beautiful swirl, this cake brings joy, comfort, and celebration. Whether you’re adding it to your annual holiday menu or discovering gingerbread in a whole new form, it’s a recipe you’ll want to make again and again all winter long.

Servings & Time

Servings: 8–10
Prep Time: 20 minutes
Bake Time: 11 minutes
Cooling Time: 2 hours
Total Time: 2 hours 35 minutes

Ingredients

Gingerbread Cake

• 3 eggs, room temperature

• 1/4 cup molasses

• 1/4 cup honey

• 1 tbsp melted butter

• 1/4 cup (50 g) sugar

• 1 cup (120 g) all-purpose flour

• 1/4 tsp baking soda

• 1/2 tsp ground ginger

• 1/2 tsp cinnamon

• Pinch of salt

• Powdered sugar, for dusting

Filling

• 1 1/2 cups (360 ml) heavy cream

• 1/3 cup (40 g) powdered sugar

• 1 tsp cinnamon

Instructions

1. Preheat the oven to 375°F and line a 15×10-inch jelly roll pan with parchment; grease and flour both pan and paper.

2. In a mixing bowl, beat the egg yolks on high speed for 3 minutes until thick.

3. Add molasses, honey, and melted butter to the yolks and mix well.

4. In a clean bowl, beat egg whites until soft peaks form.

5. Gradually add sugar to the egg whites and beat until firm peaks form.

6. Gently fold the whipped egg whites into the yolk mixture.

7. Sift flour, baking soda, salt, ginger, and cinnamon over the batter.

8. Carefully fold the dry ingredients into the mixture without deflating the batter.

9. Spread the batter evenly into the prepared pan.

10. Bake for about 11 minutes or until the top springs back when touched.

11. Cool the cake in the pan for 3 minutes.

12. Sprinkle powdered sugar generously over a damp tea towel.

13. Invert the cake onto the towel and carefully peel off the parchment.

14. Roll the cake tightly from the short end, using the towel to help, and let cool completely.

15. Prepare the filling by beating heavy cream, powdered sugar, and cinnamon to firm peaks.

16. Unroll the cooled cake and spread 2/3 of the filling evenly over the surface.

17. Re-roll the cake gently without the towel.

18. Spread the remaining filling on top.

19. Dust with cinnamon if desired.

20. Chill for a few hours before slicing and serving.

Tips

Ingredient Substitutions

• Swap honey with maple syrup for a deeper flavor.

• Use nutmeg or allspice for a stronger holiday spice profile.

• Replace heavy cream with stabilized whipped topping if needed.

Make-Ahead & Storage

• Keep refrigerated for up to 3 days.

• Best served the next day when flavors meld.

• Freeze (without topping) for up to 1 month; thaw in the refrigerator.

Serving Variations

• Serve with caramel drizzle for extra richness.

• Add chopped pecans inside for crunch.

• Top with sugared cranberries for a festive touch.

Avoid Common Mistakes

• Don’t overbake—the cake must stay flexible.

• Roll while warm; waiting too long can cause cracks.

• Dust the towel generously or the cake may stick.