Gingerbread Swiss Roll Cake

Why You’ll Love This Recipe

• Perfect balance of spices. The warm blend of cinnamon, ginger, nutmeg, and cloves fills the kitchen with cozy holiday aromas that instantly put you in the festive mood.
• Creamy, dreamy filling. The smooth cream cheese frosting isn’t overly sweet, so each bite feels indulgent without being too heavy.
• Fun to assemble. Rolling the cake with the filling is easier than it looks, and there’s something satisfying about seeing that perfect swirl at the end.
• Make-ahead friendly. You can bake it a day ahead and keep it chilled, making it a stress-free dessert for holiday get togethers or dinner parties.

Ingredient Notes

• All-purpose flour: Provides structure to the cake. Measure carefully to avoid a dense roll.
• Baking powder: Helps the cake rise; make sure it’s fresh for the best lift.
• Spices: A blend of ground cinnamon, ground ginger, ground nutmeg and ground cloves create that warm, holiday flavor.
• Salt: Enhances the flavors and balances the sweetness.
• Sugars: Granulated sugar and dark brown sugar add sweetness and moisture. Brown sugar gives a slight caramel note that pairs well with molasses.
• Eggs: These give structure and help the cake rise. Use room temperature eggs so the batter mixes more evenly.
• Vanilla extract: Adds depth of flavor and enhances the spices.
• Molasses: Provides that classic gingerbread flavor and deep color.
• Powdered sugar: Prevents sticking while rolling and adds a finishing touch. It’s also used to sweeten the cream cheese filling without making it grainy.
• Cream cheese: Use full-fat for the creamiest texture. Room temperature makes it easier to blend smoothly.
• Unsalted butter: Adds richness to the filling and helps it stay smooth.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Add nuts. Fold in chopped pecans or walnuts into the batter, or sprinkle them over the filling before rolling for crunch and extra texture.

Mascarpone filling. Swap the cream cheese for mascarpone to create a lighter, subtly tangy frosting.

Spiced fruit layer. Spread a thin layer of apple or pear puree inside before the cream cheese for a fruity twist.

Caramel finish. Drizzle with caramel sauce and a pinch of flaky salt for a sweet-salty upgrade.

How to Make a Gingerbread Swiss Roll Cake

1. In a large bowl, whisk together the flour, baking powder, salt and spices. Set aside.
2. In the bowl of a stand mixer (or using a hand mixer), beat sugar, brown sugar, eggs and vanilla on medium-high speed until thick and light in color, about 2 minutes. Mix in the molasses.
3. Add flour mixture to wet ingredients and fold in just until combined (do not overmix).
4. Transfer batter to prepared pan and spread into an even layer. Bake at 375° F for 13 to 15 minutes. or until the top of the cake springs back when gently touched and a toothpick inserted comes out clean.

5. Generously dust a thin kitchen towel with powdered sugar. When the cake is done, invert it onto the towel, peel off the parchment, and tightly roll it up from the short end. Place seam-side down and let cool completely, 1–2 hours.
6. For the filling, beat cream cheese, powdered sugar, butter and vanilla on medium-high speed until smooth and creamy.
7. Very carefully and slowly unroll the cooled cake. Remove the towel. 
8. Spread the filling evenly over the cake, leaving a ½-inch border. Reroll, wrap in plastic, chill for 1 hour, then dust with powdered sugar, slice, and serve.

Storage Tips

Store in the refrigerator. Keep the roll tightly wrapped in plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days, and chilling helps the filling set, making it easier to slice.

Freeze for up to 2 month. Wrap the gingerbread cake securely in plastic wrap, then cover with foil, and store in the freezer for up to 2 months. Thaw overnight in the fridge before serving for best results.