Gingerbread Cake Roll

A rolled gingerbread cake with frosting in the middle.

5 from 1 vote

Make your holiday table stand out with this easy recipe for a gingerbread cake roll. This cake roll is a wonderful dessert to serve during the Christmas season!

Prep Time30

Cook Time13

Chill time2

Total Time2 43

Course: Dessert Recipes

Cuisine: American

Keyword: gingerbread cake roll

Servings: servings

Calories: 404kcal

Author: Deanne Frieders

Ingredients

For the Gingerbread Cake Roll

nonstick cooking spray
3 large eggs room temperature, yolks and whites separated
4 Tablespoons molasses
3 Tablespoons honey
1 Tablespoon unsalted butter melted
⅓ cup granulated sugar
1 cup all-purpose flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon baking soda

For the eggnog icing

4 Tablespoons unsalted butter
2 cups powdered sugar divided
4 ounces cream cheese softened
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
2-3 Tablespoons eggnog

Instructions

Make the cake

Preheat the oven to 375°F.
In a large bowl, beat the egg yolks on high until they have thickened and combined.
Add the molasses, honey, and butter, mixing well.
In a separate bowl, beat egg whites until soft peaks form.
Slowly add in the sugar and continue mixing until stiff peaks form
Fold the molasses mixture into the egg whites.
Sift the flour, ground ginger, ground cinnamon, salt, and baking soda into the wet ingredients.
Carefully fold the dry ingredients into the batter, making sure to not loose all of the air that was whisked into the egg whites
Grease a 11x15 jelly roll pan with cooking spray and line it with parchment paper. Pour the cake batter into the prepared pan.
Bake for 11-13 minutes, or until a toothpick comes out clean. Allow the cake to cool for 2-3 minutes.
Prepare a tea towel by heavily dusting it with powdered sugar. Gently turn the cake out onto the towel, removing the parchment paper. Slowly roll up the cake (including the towel) and allow to cool completely

Make the eggnog icing

Beat the butter and 1 cup of powdered sugar at medium speed, until the mixture is light and fluffy
Add in the cream cheese and mix at high speed.
Add in the vanilla extract, ground nutmeg, and eggnog, mix until combined.
Add the remaining 1 cup of powdered sugar and combine.
When the gingerbread cake has cooled, carefully unroll and peel off the towel. Spread a thin layer of the eggnog filling over the cake, leaving room at the edges
Roll the gingerbread cake back up and use any remaining eggnog filling to ice the outside of the gingerbread roll
Sprinkle with cinnamon and chill in the fridge for about 2 hours before serving

Notes

Nutrition