Gingerbread Cake Roll with Cream Cheese Filling Recipe

If you’re looking to wow your family or guests with a dessert that’s as stunning as it is delicious, you’ve come to the right place. This Gingerbread Cake Roll with Cream Cheese Filling Recipe has quickly become one of my absolute favorites. It combines that cozy warmth of traditional gingerbread spices with a luscious, creamy filling that’s just irresistible. When I first tried rolling a gingerbread cake filled with cream cheese frosting, I was hooked — and I know you will be, too. Stick with me, and I’ll guide you through each step so your cake roll turns out perfectly every time.

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Ingredients You’ll Need

The flavor harmony here is all about spices and texture. Each ingredient plays a key role—from the molasses that gives it that classic gingerbread depth to the crystallized ginger in the filling that surprises your taste buds in the best way.

• Eggs: Separate and bring them to room temperature for the best volume when whipping the whites and richness from the yolks.
• All-purpose flour: Provides structure, but don’t overmix to keep the cake tender.
• Ground cinnamon, cloves, and ginger: The traditional trio that creates that nostalgic gingerbread flavor you’ll adore.
• Kosher salt: Enhances all the spices and balances sweetness.
• Baking soda: Helps the cake roll rise just right without being cakey-heavy.
• Molasses: The star of gingerbread—rich, sweet, and a touch smoky.
• Butter: Melted into the batter for moisture and flavor; also used in the cream cheese filling.
• Sugar: Both granulated for the cake and confectioners’ for dusting and the filling to get that smooth creaminess.
• Cream cheese: Softened for a luscious, tangy filling that’s perfectly balanced by the sweet and spicy cake.
• Vanilla extract: Rounds out the cream cheese filling with a familiar, comforting aroma.
• Crystallized ginger: Adds texture and a spicy zing inside the cream cheese filling—the little surprise everyone loves.
• Gingerbread cookies (optional): For garnish that takes the presentation to the next level.

Variations

I love how flexible this Gingerbread Cake Roll with Cream Cheese Filling Recipe is—you can easily twist it to match your taste or dietary needs. Feel free to make it your own because that’s when the magic really happens!

• Nutty Twist: Adding finely chopped pecans or walnuts into the batter or filling gives a lovely crunch that my family goes crazy for.
• Spice it Up: Sometimes I bump up the ground ginger or add a pinch of nutmeg and allspice for even deeper warmth.
• Gluten-free Option: Swapping all-purpose flour for a gluten-free blend works well if you’re careful not to overmix for the most tender roll.
• Dairy-free Alternative: Try cream cheese and butter substitutes to make the filling suitable for dairy sensitivities without sacrificing creaminess.

How to Make Gingerbread Cake Roll with Cream Cheese Filling Recipe

Step 1: Prepare Your Baking Setup and Dry Ingredients

First things first, preheat your oven to 350°F (175°C). I always line my 13×18-inch half-sheet baking pan with parchment paper—helps the cake release effortlessly later. Give the pan a good greasing before lining it. In a mixing bowl, whisk together the flour, cinnamon, ground cloves, ground ginger, kosher salt, and baking soda. Mixing your dry ingredients ahead keeps the batter consistent, and no pesky clumps of spice here!

Step 2: Whip Up the Egg Yolks with Molasses and Butter

In a large bowl, beat the egg yolks on high speed for about 3 minutes until they’re thick and pale—that’s key for a light texture. Then, add in your molasses and melted butter, continuing to mix until the ingredients are fully combined. Molasses makes this cake so deeply flavorful, and melting the butter first makes sure it blends in smoothly.

Step 3: Beat the Egg Whites to Glossy Perfection

Using clean beaters in a separate bowl, beat the egg whites on medium speed until soft peaks form—that’s when the whites hold a shape but still look a bit droopy. Slowly add sugar, about a tablespoon at a time, beating on high speed after each addition until the sugar dissolves and the mixture becomes glossy and forms stiff peaks. This step is crucial—it’s what gives your cake that cloud-like, tender crumb you’ll fall in love with.

Step 4: Gently Fold Everything Together

Now it’s folding time. Start by folding the whipped egg whites carefully into the yolk mixture. Use a rubber spatula and fold gently but thoroughly—no rushed stirring here! Then fold in the dry ingredients until just combined. You’ll want to keep as much air in the batter as possible so that light texture shines through.

Step 5: Bake and Roll While Warm

Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake it for 9-12 minutes—watch closely near the end, because overbaking will dry the cake out. When it’s done, the cake will spring back lightly when touched. Allow it to cool for 5-8 minutes, then carefully invert it onto a tea towel dusted with confectioners’ sugar. Peel off the parchment paper, then dust the cake lightly with more confectioners’ sugar. Now, carefully roll the cake up in the towel from the short side. This rolling while warm step is the secret I discovered that helps the cake keep its shape and prevents cracking.

Leave it rolled on the towel and let it cool completely.

Step 6: Make the Cream Cheese Filling

While your cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until smooth and creamy. I love this part because the mixture is rich but fresh—plus, that little bit of crystallized ginger adds a delightful texture and spicy pop that’s just perfect.

Step 7: Assemble and Chill Your Cake Roll

Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Be generous but careful not to tear the cake. Then, roll it back up—this time without the tea towel. Place your gorgeous roll on a platter, cover it tightly with plastic wrap, and pop it in the fridge until you’re ready to serve. The chilling helps the flavors meld and makes slicing neater.

Step 8: Final Touches and Serving

Before serving, sprinkle the top with confectioners’ sugar and, if you’re feeling festive, garnish with small gingerbread cookies or your favorite holiday decorations. Use a sharp knife to slice the roll into even pieces—everyone will admire how this looks on the table, but it tastes even better!

How to Serve Gingerbread Cake Roll with Cream Cheese Filling Recipe

Garnishes

I typically garnish my gingerbread cake roll with a simple dusting of confectioners’ sugar and some cute gingerbread men or stars. Sometimes I add a sprinkle of finely chopped crystallized ginger on top for a little extra sparkle and zing. It looks festive and makes a subtle taste difference that’s worth it.

Side Dishes

This cake roll pairs beautifully with a cup of hot chai tea or fresh brewed coffee. If you want to extend the spread, consider vanilla bean ice cream or a drizzle of warm caramel sauce alongside to complement those spicy-sweet notes.

Creative Ways to Present

For a holiday centerpiece, I’ve rolled the cake into little medallions and stacked them like a mini yule log, topped off with fresh cranberries and sprigs of rosemary. It’s a lovely twist that turns your Gingerbread Cake Roll with Cream Cheese Filling Recipe into a festive showstopper.

Make Ahead and Storage

Storing Leftovers

Leftovers should always be covered tightly and stored in the refrigerator. This cake roll keeps its moisture and flavor wonderfully for 3 to 4 days. I usually wrap it in plastic wrap and then place it inside an airtight container to prevent it from absorbing any fridge odors.

Freezing

If you want to freeze it, wrap the fully assembled but uncut cake roll tightly in plastic wrap and then aluminum foil. It freezes nicely for up to 2 months. When ready to eat, thaw overnight in the refrigerator to keep the texture intact.

Reheating

I don’t recommend microwaving as it can make the cream cheese filling too soft and the cake soggy. Instead, bring slices to room temperature before serving, or if you prefer slightly warm, pop slices in a 300°F oven for just 5 minutes wrapped loosely in foil.

FAQs

Final Thoughts

I absolutely love how this Gingerbread Cake Roll with Cream Cheese Filling Recipe turns out every single time. It’s festive without being fussy, feels special but is still approachable, and that cream cheese filling? Pure magic. If you want a holiday dessert that will have everyone asking for seconds (and the recipe!), this is it. So go ahead—bake it, share it, and enjoy those cozy, spiced moments with the people you love.

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