Delicious Gingerbread Cake Roll with Cream Cheese Filling

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Gingerbread Cake Roll is the perfect blend of festive flavors and a delightful presentation that will impress your holiday guests. This recipe is a fun twist on traditional gingerbread, featuring a moist, spiced cake wrapped around a luscious cream cheese filling and drizzled with caramel sauce. It’s not just a treat for the taste buds but also a feast for the eyes. Whether you’re hosting a Christmas party or looking for a unique dessert to share, this holiday gingerbread cake roll will keep everyone coming back for more!

Why You’ll Love This Gingerbread Cake Roll

There are many reasons to adore this gingerbread cake roll. First, it offers a delightful balance of spices, making it a perfect fit for the holiday season. The spiced gingerbread cake is both aromatic and flavorful. Second, the addition of cream cheese filling adds a creamy texture that contrasts beautifully with the cake. This recipe is not only delicious but also visually stunning, making it a centerpiece for your holiday gatherings. If you’re searching for “gingerbread cake roll recipe ideas,” this one stands out with its decadent caramel drizzle. Additionally, it’s versatile—try it with a gingerbread cake roll with whipped cream topping for an extra treat!

Ingredients for Gingerbread Cake Roll

Gather these items:

1 cup (207g) granulated sugar
½ cup (120ml) water
¼ cup (56g) unsalted butter
½ cup (120ml) heavy whipping cream
½ tablespoon vanilla extract
½ to 1 teaspoon salt
1 cup (130g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons ground ginger
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pinch of ground cloves
4 large eggs (separated)
¾ cup (168g) packed light brown sugar
5 tablespoons molasses
1 tablespoon (14g) sour cream
6 tablespoons (90ml) vegetable oil
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (270ml) heavy whipping cream (cold, divided)
¼ cup plus 2 tablespoons (44g) powdered sugar (divided)
6 ounces (170g) cream cheese (room temperature, divided)
Caramel sauce (from above)

How to Make Gingerbread Cake Roll Step-by-Step

Step 1: In a medium to large saucepan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
Step 2: Over medium heat, bring the mixture to a boil. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes. Keep an eye on it, but do not stir.
Step 3: Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. Whisk quickly as you add the cream.
Step 4: Add the vanilla extract and salt, whisk to combine.
Step 5: Allow the caramel sauce to cool. Store it in the fridge for up to two weeks.
Step 6: Preheat oven to 350°F. Spray a 17×12-inch jelly roll sheet pan with baking spray and line just the bottom with parchment paper.
Step 7: Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl and set aside.
Step 8: Add the egg yolks, brown sugar, molasses, sour cream, oil, and vanilla extract to a large bowl and whisk until well combined.
Step 9: Add the dry ingredients to the wet ingredients and gently whisk until well combined.
Step 10: Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
Step 11: Gently fold about 1/3 of the whipped egg whites into the batter. Add the remaining egg whites and fold together.
Step 12: Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes.
Step 13: Dust a thin hand towel with powdered sugar. Remove the cake from the oven and turn it out onto the towel.
Step 14: While the cake is hot, roll it using the towel from the shorter end.
Step 15: Unroll and re-roll the cake a few times during cooling to maintain elasticity. It should take about 2-3 hours to cool.
Step 16: Make the whipped cream filling. Add 3/4 cup heavy whipping cream, powdered sugar, and vanilla extract to a mixer bowl. Whip until thickened.
Step 17: Stir 4 ounces of the cream cheese until creamy, then add it to the whipped cream. Whip until medium to stiff peaks form.
Step 18: Unroll the cake carefully and warm the caramel sauce slightly. Drizzle and spread about ½ cup over the cake.
Step 19: Spread the whipped cream over the caramel sauce.
Step 20: Roll the cake back up without the towel. Wrap the cake roll in plastic wrap with the seam side down and refrigerate for at least an hour.
Step 21: When ready to serve, dust with powdered sugar and drizzle with caramel sauce.
Step 22: If decorating with more whipped cream, make it now. Whip the remaining heavy whipping cream, powdered sugar, and vanilla extract.
Step 23: Stir the remaining cream cheese until creamy and add it to the whipped cream. Whip until medium to stiff peaks form.
Step 24: Add whipped cream to a piping bag and decorate the cake roll as desired.
Step 25: Store covered in the fridge. Best eaten within 3-4 days.

Pro Tips for the Best Gingerbread Cake Roll

Keep these in mind:

Use powdered sugar to prevent sticking.
Re-roll the cake during cooling to maintain elasticity.
Make whipped cream in batches if refrigerating overnight.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

Best Ways to Serve Gingerbread Cake Roll

This gingerbread roll cake can be served in various ways. For a festive touch, top it with gingerbread cake roll with whipped cream and sprinkle with cinnamon. You can also add a drizzle of caramel sauce for extra sweetness. It pairs beautifully with a cup of hot cocoa or spiced tea, making it perfect for cozy gatherings.

How to Store and Reheat Gingerbread Cake Roll

To store your holiday gingerbread cake roll, wrap it tightly in plastic wrap and refrigerate. It’s best enjoyed within 3-4 days. If you have leftovers, you can slice and freeze individual pieces for up to a month. To reheat, simply thaw in the refrigerator overnight and serve cold or at room temperature.

Frequently Asked Questions About Gingerbread Cake Roll

What’s the secret to perfect Gingerbread Cake Roll?

The secret to a perfect gingerbread cake roll lies in the elasticity of the cake. Rolling it while warm helps maintain its shape. Also, ensure you don’t overbake the cake, as it needs to be moist to roll without cracking.

Can I make Gingerbread Cake Roll ahead of time?

Yes, you can prepare the gingerbread cake roll a day in advance. Just remember to fill and roll it, then refrigerate. You can decorate it right before serving for the best presentation.

How do I avoid common mistakes with Gingerbread Cake Roll?

To avoid common mistakes with your gingerbread cake roll, ensure your cake is evenly baked and springy to the touch. Use plenty of powdered sugar on the towel to prevent sticking and be gentle when rolling.

Variations of Gingerbread Cake Roll You Can Try

There are many ways to customize your gingerbread cake roll. For a seasonal twist, try a gingerbread cake roll with pumpkin spice. You could also experiment with different fillings, such as chocolate ganache or a simple vanilla frosting. For a healthier option, consider a gluten-free gingerbread cake roll recipe using almond or coconut flour.