Get the Recipe: Gingerbread Swiss Roll Cake
Fluffy gingerbread cake meets creamy cream cheese filling in this show-stopping Gingerbread Swiss Roll Cake. Perfect for the holidays!
Ingredients
Cake
- ¾ cup (94 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) packed dark brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (75 g) unsulphured molasses
- ¼ cup powdered sugar, to sprinkle on towel
Filling
- 1 cup (226 g or 8 oz) block-style cream cheese, room temperature
- 1 cup (120 g) powdered sugar, sifted
- 6 Tablespoons (85 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- Powdered sugar, optional for decoration
Instructions
- Preheat oven to 350° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Make sure the paper goes an inch up the sides of the pan. Grease and flour the pan.
- In a large bowl, whisk together the flour, baking powder, salt and spices. Set aside.
- 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.
- Add flour mixture to wet ingredients and fold in just until combined (do not overmix).
- 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. Do not over-bake the cake (it will become dry and crack).
- While the cake bakes, generously sprinkle powdered sugar on a thin, cotton kitchen towel.
- As soon as the cake comes out of the oven, invert the cake on top of the prepared towel and remove the pan. Gently peel back the parchment paper and discard. Starting from the short side, roll the warm cake with the tea towel somewhat tightly. Do this carefully and slowly. Place the rolled up cake seam side down so it doesn’t unroll on the counter. Cool cake completely, about 1 to 2 hours.
- For the filling, beat cream cheese, powdered sugar, butter and vanilla on medium-high speed until smooth and creamy.
- Very carefully and slowly unroll the cooled cake. Remove the towel. Use an offset spatula to spread the cream cheese filling on the cake, leaving about ½-inch border around the cake. Slowly reroll the cake and place it on a serving plate.
- Wrap in cake in plastic wrap and chill for 1 hour. When ready to serve, sprinkle cake with powdered sugar, slice and serve.
Notes
Avoid over-baking. Bake just until the cake springs back when touched—overbaking can make it dry and prone to cracking.
Roll the cake while warm to keep it pliable and prevent breaks when filling.
Store covered in the refrigerator for up to 5 days.
Freeze for up to 2 months. Wrap in plastic wrap, then aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before serving.
Serving: 1slice, Calories: 189kcal, Carbohydrates: 29g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 50mg, Sodium: 173mg, Potassium: 192mg, Fiber: 0.3g, Sugar: 23g, Vitamin A: 210IU, Vitamin C: 0.01mg, Calcium: 94mg, Iron: 1mg