Gingerbread Cake Roll: A Festive Holiday Delight

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Gingerbread Cake Roll is a delightful twist on traditional holiday desserts, combining the warmth of spices with a rich caramel and cream cheese filling. This festive treat not only looks stunning but tastes divine, making it an excellent choice for gatherings and celebrations. If you’re looking to impress your guests this holiday season, this spiced gingerbread cake roll will surely be a hit!

Why You’ll Love This Gingerbread Cake Roll

This Gingerbread Cake Roll stands out for several reasons. Firstly, it offers a unique presentation compared to standard gingerbread cakes, making it a conversation starter at any holiday gathering. Secondly, its moist texture ensures that every slice is soft and flavorful, perfect for those who appreciate spiced desserts. The combination of the gingerbread flavor with a creamy filling creates a delightful balance that tantalizes the taste buds. Additionally, it can be made ahead, allowing you to enjoy the festivities without stress. It’s also adaptable; you can experiment with different fillings or toppings, making it a versatile dessert for all occasions. With its beautiful appearance, it’s ideal for Christmas parties, and it’s sure to impress your guests. Lastly, this recipe is vegetarian, making it suitable for a wide range of dietary preferences.

Ingredients for Gingerbread Cake Roll

Gather these items:

1 cup (207g) granulated sugar
½ cup (120ml) water
¼ cup (56g) unsalted butter
½ cup (120ml) heavy whipping cream
½ tablespoon vanilla extract
½ to 1 teaspoon salt
1 cup (130g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons ground ginger
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pinch of ground cloves
½ teaspoon salt
4 large eggs (separated)
¾ cup (168g) packed light brown sugar
5 tablespoons molasses
1 tablespoon (14g) sour cream
6 tablespoons (90ml) vegetable oil
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (270ml) heavy whipping cream (cold, divided)
¼ cup plus 2 tablespoons (44g) powdered sugar (divided)
1 teaspoon vanilla extract (divided)
6 ounces (170g) cream cheese (room temperature, divided)
Caramel sauce (from above)

How to Make Gingerbread Cake Roll Step-by-Step

Step 1: In a medium to large saucepan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
Step 2: Over medium heat, bring the mixture to a boil. Do not whisk. Allow to boil until it turns a deep golden copper color, about 10-15 minutes. Keep an eye on it.
Step 3: Remove the pan from the heat and slowly add the heavy whipping cream. Whisk quickly and well as you add the cream.
Step 4: Add the vanilla extract and half a teaspoon of salt and whisk to combine. Adjust salt to taste.
Step 5: Allow the caramel sauce to cool. It will thicken as it cools.
Step 6: Preheat oven to 350°F. Spray a 17×12-inch jelly roll sheet pan with baking spray and line the bottom with parchment paper.
Step 7: Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl and set aside.
Step 8: Add the egg yolks, brown sugar, molasses, sour cream, oil, and vanilla extract to a large bowl and whisk until combined.
Step 9: Add the dry ingredients to the wet ingredients and gently mix until combined.
Step 10: Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
Step 11: Gently fold about 1/3 of the whipped egg whites into the batter. Then fold in the remaining egg whites until well combined.
Step 12: Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top springs back when touched.
Step 13: Dust a thin hand towel with powdered sugar and remove the cake from the oven. Dust the top with powdered sugar.
Step 14: While the cake is hot, roll it using the towel from the shorter end. The towel should be rolled inside the cake.
Step 15: Set the cake roll aside to cool. Unroll and re-roll it a few times to maintain elasticity.
Step 16: For the filling, whip 3/4 cup heavy whipping cream, 1/4 cup powdered sugar, and 3/4 teaspoon vanilla extract until it thickens.
Step 17: Add and mix 4 ounces of cream cheese until smooth, then whip until medium to stiff peaks form.
Step 18: Unroll the cake carefully. Warm the caramel sauce slightly and spread about ½ cup over the cake.
Step 19: Spread the whipped cream over the caramel sauce, leaving space at the edges.
Step 20: Roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least an hour.
Step 21: When ready to serve, remove from plastic wrap and place on a serving platter. Dust with powdered sugar and drizzle with caramel sauce.
Step 22: If decorating, whip remaining cream, powdered sugar, and vanilla extract until it thickens.
Step 23: Add remaining cream cheese to the whipped cream, whip until medium to stiff peaks form.
Step 24: Pipe the whipped cream onto the cake roll as desired.
Step 25: Store in the fridge and consume within 3-4 days.

Pro Tips for the Best Gingerbread Cake Roll

Keep these in mind:

Use half of the whipped cream for filling and the other half for decoration.
Refrigerate the filled roll overnight for best results.
Keep the cake roll wrapped tightly to maintain freshness.
For added flavor, consider incorporating nuts into your filling or topping.
If you want a gluten-free option, substitute the all-purpose flour with a gluten-free blend.

Best Ways to Serve Gingerbread Cake Roll

When it comes to serving this delicious dessert, there are several options. First, you can serve slices with a dollop of whipped cream on top for an elegant touch. Second, drizzle additional caramel sauce over the slices for extra sweetness. Lastly, for a festive flair, consider adding gingerbread men as decorations on top of the roll. These Festive Gingerbread Roll Cake decorations will delight both children and adults alike.

How to Store and Reheat Gingerbread Cake Roll

To preserve the freshness of your Gingerbread Cake Roll, store it wrapped tightly in plastic wrap in the refrigerator. It can be kept for up to 3-4 days. If you’re planning to make it ahead of time, I recommend refrigerating overnight before serving to allow the flavors to meld perfectly. For meal prep enthusiasts, this dessert is a wonderful option as it can be made in advance and enjoyed later.

Frequently Asked Questions About Gingerbread Cake Roll

What is a Gingerbread Cake Roll?

A Gingerbread Cake Roll is a festive dessert made from a spiced gingerbread cake that is rolled with a creamy filling, often featuring caramel and cream cheese. It’s perfect for holiday celebrations!

Can I make Gingerbread Cake Roll ahead of time?

Absolutely! The Gingerbread Cake Roll can be made a day in advance and stored in the refrigerator. This not only saves time but also enhances the flavors as they meld together overnight.

How do I avoid common mistakes with Gingerbread Cake Roll?

To avoid cracking when rolling, ensure the cake is still warm but not hot, and roll it gently with a towel. This will help maintain its elasticity, making it a Soft Gingerbread Cake Roll.

Variations of Gingerbread Cake Roll You Can Try

There are many ways to customize your Gingerbread Cake Roll. You can try adding nuts for a crunchy texture or using different fillings like chocolate ganache. For a lighter option, consider a Gingerbread Cake with Cream Cheese Filling or a Gingerbread Roll Cake with frosting instead. Each variation brings a unique twist to this traditional dessert!

For more festive recipes, check out Pumpkin Cookies with Cinnamon Frosting or Christmas Morning Chai Latte. If you’re interested in the history of gingerbread, you can learn more about it here.