Gingerbread Cake Roll with Cream Cheese Filling Recipe

If you’re on the hunt for a dessert that feels like a warm hug during the holidays, wait until you try this Gingerbread Cake Roll with Cream Cheese Filling Recipe. I absolutely love how the spiced cake pairs with the creamy, slightly tangy filling — it’s like all the best parts of gingerbread and frosting combined into one stunning roll. When I first tried making this, I was amazed at how easy it was to get that perfect, tender sponge and a filling that doesn’t overpower but complements beautifully. Trust me, once you’ve mastered this recipe, it’ll become your go-to festive treat that friends and family rave about.

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Ingredients You’ll Need

This Gingerbread Cake Roll with Cream Cheese Filling Recipe brings together familiar holiday spices with a smooth cream cheese frosting enhanced by bites of crystallized ginger — a perfect combo. When shopping, make sure to grab good quality molasses for that deep rich flavor and fresh cream cheese to keep the filling silky.

• Eggs: Use room temperature eggs—they whip better for a light, airy cake.
• All-purpose flour: The base for our spiced cake, giving it structure but still tender crumb.
• Ground cinnamon, cloves, ginger: The classic gingerbread spice trio that creates that nostalgic holiday flavor.
• Kosher salt: Just enough salt brings out the sweetness and balances flavors.
• Baking soda: Helps the cake rise and become fluffy.
• Molasses: Adds moisture, depth, and that iconic gingerbread color and taste.
• Butter: Melted for the batter and softened for the filling—don’t skip it for richness.
• Sugar and confectioners’ sugar: Regular sugar sweetens the cake, while confectioners’ sugar helps us dust and sweeten the filling perfectly.
• Cream cheese: Softened to creamy bliss to make the filling luscious and tangy.
• Vanilla extract: Just a splash to lift the cream cheese filling flavor.
• Minced crystallized ginger: Adds a delightful zing in the filling you’ll appreciate.
• Gingerbread cookies (optional): Perfect for garnishing and making the presentation festive.

Variations

I love how flexible this Gingerbread Cake Roll with Cream Cheese Filling Recipe is. Over the years, I’ve tweaked it a few ways depending on what I have on hand or the occasion — and I encourage you to do the same to make it your own.

• Spice It Up or Down: If you prefer a milder spice flavor, reduce the cloves and ginger a bit; for bolder flavor, try adding a pinch of nutmeg or allspice.
• Dairy-Free Version: Swap cream cheese and butter in the filling with vegan alternatives like cashew cream cheese and plant-based butter — I tried this and it’s surprisingly good!
• Add Fruit: Stir in finely chopped dried cranberries or raisins into the cream cheese filling for a tart contrast.
• Chocolate Twist: Drizzle melted dark chocolate over the finished roll for an indulgent touch.

How to Make Gingerbread Cake Roll with Cream Cheese Filling Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 13×18-inch half-sheet baking pan thoroughly, then line the bottom with parchment paper to prevent sticking. This pan size ensures the cake bakes evenly and rolls perfectly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, ground cloves, ginger, baking soda, and salt. This combo of spices is where the magic lives, so be sure to measure carefully to avoid overpowering the cake.

Step 3: Whip Up the Egg Yolks and Molasses

In a large bowl, beat the egg yolks on high speed for about 3 minutes until thick and pale. Then, mix in the molasses and melted butter. This step provides the structure and rich flavor that make the cake tender and moist.

Step 4: Beat the Egg Whites to Glossy Peaks

Using a clean bowl and beaters, whip the egg whites on medium speed until soft peaks form. Gradually add the sugar tablespoon by tablespoon, increasing speed to high after each addition until the egg whites are glossy and hold stiff peaks. This is key for a light texture that’ll make rolling easy.

Step 5: Fold Ingredients Together Carefully

Gently fold the whipped egg whites into your molasses mixture, followed by the dry ingredients. Folding, not stirring vigorously, keeps the batter airy. When I first made this, I learned that rushing this step can deflate the batter — so patience here pays off big time!

Step 6: Bake and Roll the Cake

Pour the batter into your prepared pan and smooth it evenly with a spatula. Bake for 9 to 12 minutes until the cake springs back lightly to the touch. Let it cool 5-8 minutes, then gently flip it out onto a tea towel dusted with confectioners’ sugar. Peel off the parchment paper and sprinkle the top with a little more sugar.

Here’s the trick: while still warm, roll the cake up in the towel from the short side. This prevents cracks later. Let it cool completely rolled up — this “train your cake” step is something I discovered after struggling with cracked rolls in the past.

Step 7: Make the Cream Cheese Filling

While the cake cools, beat together the cream cheese, softened butter, vanilla extract, minced crystallized ginger, salt, and confectioners’ sugar until smooth and creamy. The bits of crystallized ginger add a bit of fun texture and zing, which I absolutely love!

Step 8: Assemble the Roll

Unroll the cooled cake carefully, spread an even layer of the cream cheese filling over the surface, then gently roll it back up—this time without the towel. Place it seam-side down on a serving platter, wrap with plastic wrap, and chill until ready to serve.

Step 9: Finish and Garnish

Just before serving, dust the roll lightly with confectioners’ sugar and, if you like, garnish with cute gingerbread cookies or any festive decoration you want. Cutting the roll with a sharp knife will give you those neat, beautiful slices everyone will admire.

How to Serve Gingerbread Cake Roll with Cream Cheese Filling Recipe

Garnishes

I usually keep garnishes simple—a dusting of powdered sugar and a few small gingerbread cookies scattered around the plate. Sometimes, I add a sprig of fresh rosemary or edible gold glitter for a festive sparkle. The gingerbread cookies add a delightful crunch that’s unexpected and fun!

Side Dishes

This roll is perfect alongside a hot cup of spiced chai or mulled wine. For gatherings, I like pairing it with a bowl of whipped cream lightly sweetened with honey or a scoop of vanilla ice cream—that creaminess takes the experience to the next level.

Creative Ways to Present

For holiday parties, I’ve wrapped the roll with a festive ribbon around the middle and plated it over a wooden slab with pinecones and cinnamon sticks scattered around for a rustic look. You can even slice it on a decorative cake stand layered with seasonal greenery for a stunning centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

This cake roll keeps beautifully in the fridge for up to 3 days when wrapped tightly in plastic wrap. I always store it seam-side down to maintain its shape and prevent unraveling. It’s great for making a day ahead so the flavors really marry together.

Freezing

If you want to freeze it, wrap tightly in plastic wrap and then aluminum foil to avoid freezer burn. It freezes well for up to a month. Thaw it overnight in the fridge before serving — the texture stays surprisingly fresh when thawed this way.

Reheating

I usually don’t reheat this dessert because the filling is best enjoyed cold or at room temperature. If desired, you can let slices sit out for 15-20 minutes to lose the chill or warm very gently in the microwave for 5-7 seconds, but don’t overdo it or the cake can dry out.

FAQs

Final Thoughts

This Gingerbread Cake Roll with Cream Cheese Filling Recipe has become one of my favorite holiday traditions to make and share. There’s something about that moist, spice-kissed cake and the creamy, zingy filling that just spells cozy winter vibes for me. I’m confident that once you try it, you’ll treasure it as much as I do—and your loved ones will be asking for seconds before you know it! So, grab your mixing bowl and molasses, and let’s roll into some sweet seasonal magic together.

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