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Gingerbread Roll Cake

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.
Prep Time20 minutes
Cook Time10 minutes
Chilling Time2 hours
Total Time2 hours 30 minutes
Servings: 10

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

  • Preheat the oven to 375°F and line a 15×10-inch jelly roll pan with parchment; grease and flour both pan and paper.
  • In a mixing bowl, beat the egg yolks on high speed for 3 minutes until thick.
  • Add molasses, honey, and melted butter to the yolks and mix well.
  • In a clean bowl, beat egg whites until soft peaks form.
  • Gradually add sugar to the egg whites and beat until firm peaks form.
  • Gently fold the whipped egg whites into the yolk mixture.
  • Sift flour, baking soda, salt, ginger, and cinnamon over the batter.
  • Carefully fold the dry ingredients into the mixture without deflating the batter.
  • Spread the batter evenly into the prepared pan.
  • Bake for about 11 minutes or until the top springs back when touched.
  • Cool the cake in the pan for 3 minutes.
  • Sprinkle powdered sugar generously over a damp tea towel.
  • Invert the cake onto the towel and carefully peel off the parchment.
  • Roll the cake tightly from the short end, using the towel to help, and let cool completely.
  • Prepare the filling by beating heavy cream, powdered sugar, and cinnamon to firm peaks.
  • Unroll the cooled cake and spread 2/3 of the filling evenly over the surface.
  • Re-roll the cake gently without the towel.
  • Spread the remaining filling on top.
  • Dust with cinnamon if desired.
  • Chill for a few hours before slicing and serving.

Notes

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.