Looking to mix up your holiday dessert routine? This gingerbread cake roll is a festive and fun alternative to the classics, featuring a moist, spiced cake wrapped around a decadent caramel and cream cheese filling.
If you’re looking for something a little different for the holidays, or love Yule Logs (also called a Buche de Noel) but want to change it up, this gingerbread cake roll is perfect! This gingerbread cake roll combines the warm, comforting spices of gingerbread—rich molasses, fragrant ginger, cinnamon, and nutmeg—with a luscious filling of homemade caramel and dreamy cream cheese whipped cream. With its moist, tender crumb and elegant presentation, it’s a must-make this holiday season.
Why You’ll Love This Gingerbread Cake Roll
This spiced cake roll is a must-make this holiday season. Here’s why:
- Festive flavor. The classic gingerbread spices blend beautifully with the rich, buttery caramel, creating a deeply flavorful, festive treat that captures the warmth and joy of Christmas.
- Delightfully moist. Thanks to ingredients like sour cream and vegetable oil, the cake portion of this cake roll boasts an incredibly moist and tender crumb that practically melts in your mouth.
- Elegant and fun. It’s genuinely fun to make, and watching it transform from simple ingredients into a beautiful dessert is incredibly satisfying.
Ingredients and Notes
Roll your shopping cart over to the baking aisle and grab what you need to make this festive cake. Here’s a shopping list for you (see the recipe card below for precise measurements):
- Sugars – You’ll want regular granulated sugar in the caramel sauce. Brown sugar won’t work in this sauce. For the cake roll, stick with light brown sugar, rather than using dark brown sugar. This is already a very moist cake, so more molasses in dark brown sugar isn’t needed and could make the cake roll more sticky.
- Water – The water in the caramel sauce is what makes it the “wet method”. It’s just a more fool-proof way of making caramel sauce. The water pretty much cooks off.
- Heavy whipping cream – Don’t try to use a lower-fat dairy product. You want the high fat content of the heavy cream for both the caramel sauce and the whipped cream.
- Large eggs – It’s easiest to separate the eggs and whites while the eggs are cold. Then you can bring them to room temperature, if you’d like. Room temperature egg whites tend to whip better.
- Molasses – The molasses gives the gingerbread its deep, rich color and distinct flavor. You really can’t have gingerbread without it! Be sure to use unsulphered molasses, NOT blackstrap molasses.
- Salt – Brings out the natural flavors of desserts. Without a little salt, things would be bland.
- Cream cheese – Let the cream cheese come to room temperature before using. I also like to give it a stir to smooth it out before adding it to the whipped cream.
How to Make a Gingerbread Cake Roll
Ok, now that you’ve got all of your ingredients, it’s time to bake. Here’s a general overview of how to make this Christmas-y cake roll (see the recipe card below for more thorough instructions):
Make the Caramel Sauce
The caramel sauce is made using the “wet method”. I have a whole separate caramel sauce recipe that shows that full process, if you’d like to take a look.
In a large saucepan, combine the sugar and water. Heat over medium-low until the sugar is completely dissolved. Add the butter and let it melt.
Bring the mixture to a boil. Boil until it turns a deep golden copper color, about 10-15 minutes. Do not stir. You can occasionally tip the pan from side to side to help things cook evenly.
Remove pan from heat and immediately add the heavy whipping cream. The caramel will bubble up quite a bit. Add the vanilla extract and salt and whisk to combine.
Make the Cake Roll
Preheat the oven to 350°F, grease a 17×12-inch jelly roll sheet pan, and line the bottom with parchment paper. Whisk together the flour, leavening agents, spices, and salt and set aside.
Whisk together egg yolks, brown sugar, molasses, sour cream, oil, and vanilla.
Mix the dry ingredients into the wet ingredients. Set aside.
Whip the egg whites on high speed until stiff peaks form.
Gently fold the whipped whites into the batter in two parts.
Spread the batter into the pan and bake for 10-12 minutes. Dust the top with powdered sugar when you take it out of the oven.
Lay a thin hand towel flat on the counter and dust extremely well with powdered sugar. Turn the cake out onto the towel and, starting at the shorter end, use the towel to roll the cake. Cool completely, 2-3 hours.
Make the Filling and Fill Cake Roll
When the cake roll has cooled completely, it’s time to make the filling and roll everything together.
Whip together 3/4 cup heavy whipping cream, 1/4 cup powdered sugar, and 3/4 tsp vanilla extract on medium-high until it begins to thicken.
In a bowl, stir 4 ounces cream cheese until creamy, then whip it into the heavy cream mixture on low speed until medium to stiff peaks form.
Unroll the cake in the towel. Warm the caramel sauce slightly and drizzle about ½ cup over the cake. Spread evenly.
Spread the whipped cream evenly over the caramel sauce.
The cake will be quite sticky. Use the towel to lift and roll the cake, peeling the towel away from the cake as you go. Then, wrap the cake roll in plastic wrap and chill it in the fridge for at least an hour.
Decorate and Serve
- Dust and drizzle. Remove the cake from the plastic wrap, place it on a serving platter, dust it with powdered sugar, and drizzle it with caramel sauce.
- Whip. Whip 6 tbsp heavy whipping cream, 2 tbsp powdered sugar, and 1/4 tsp vanilla on medium-high speed until it starts to thicken.
- Add cream cheese. In a separate bowl, stir 2 ounces of cream cheese until creamy, then whip it into the heavy cream mixture on low speed until medium to stiff peaks form.
- Pipe. Add whipped cream to a piping bag and decorate the cake roll as desired.
Tips for Success
There are definitely a few things you’ll want to keep in mind as you move through the recipe. Here they are.
- Hands off. As the caramel bubbles away on the stove-top, resist the temptation to whisk/stir as this can cause it to crystallize. If you notice uneven caramelization, tilt the pan from side to side instead.
- Safety tip. When you add the cream to the caramel sauce, it will bubble up quite a bit. Careful not to burn yourself.
- Let the sauce cool. The caramel sauce needs some time to cool. Otherwise, it’ll be too runny.
- Measure the flour accurately. Using too much or too little flour can ruin the consistency of this cake. So, use a food scale or the spoon and level method to get the proper amount.
- Ample powdered sugar. Dust your hand towel (and the top of the cake) SUPER well with powdered sugar so the cake doesn’t stick so badly (it will be sticky).
- Unroll, re-roll. To help avoid cracks from forming in the cake, unroll and re-roll it a few times as it cools.
- Leave space. Leave a small border around the filling as you fill the cake so it doesn’t all squish out when you roll the cake around the filling.
- No sticking, please. This cake can be very sticky. Use the towel to help re-roll it, gradually peeling the towel away as you go. Dusting your hands with flour will also help.
- Don’t skip the chill. The filled cake needs to sit in the fridge for at least an hour before decorating and serving. It needs that time to firm up so it holds its shape. You could even pop it in the freezer for an hour.
- Two batches. Because half of the whipped cream is used to fill the cake, and the other half is used to decorate it hours later, you’ll want to make it in two separate batches, as whipped cream can deflate if it sits too long.
No Sticking, Please!
This cake roll can be very sticky. All that molasses gives amazing flavor and the oil and sour cream bring the moisture. It makes an amazing cake, but it can be tricky to re-roll after filling it. Be patient and go slowly. Rather than using your hands to re-roll it, use the hand towel. There’s a good chance it’ll stick to the cake. The best way to release it is to use the towel to lift the cake as you go. Lift a bit of the roll at a time, letting it roll over onto the filling and guiding it a bit with flour-covered fingers. As the towel reaches the top of the roll, stop and peel it back, then repeat until it’s fully rolled.
How to Store a Cake Roll
- Refrigerator. If you’re not topping the cake with cream cheese whipped cream, you can just wrap the whole thing in a couple of layers of plastic wrap. Already added the whipped cream? Seal the cake in a large airtight container or arrange slices in a single layer in an airtight container. Regardless, your leftovers will keep in the fridge for up to 4 days.
- Freezer. Pop the cake in the freezer for a couple of hours. Once firm, wrap it in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in an airtight, freezer-safe container. Store it in the freezer for up to 3 months and allow it to thaw in the fridge before serving.
If you’d like to make the caramel sauce ahead of time, you can seal it in a mason jar and keep it in the fridge for up to 2 weeks.
More Festive Holiday Desserts
Gingerbread Cake Roll
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Ingredients
Caramel Sauce
- 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
Gingerbread Cake Roll
- 1 cup (130g) all-purpose flour (measured accurately)
- 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
Cream Cheese Whipped Cream
- 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)
Instructions
Make the Caramel Sauce
- 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.
- Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
- Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubble up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
- Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
- Allow the caramel sauce to cool. It will be fairly thin but will thicken as it cools. Store it in the fridge for up to two weeks.
Make the Cake Roll
- Preheat oven to 350°F. Spray a 17×12-inch jelly roll sheet pan with baking spray and line just the bottom with parchment paper. Set aside.
- Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl and set aside.
- Add the egg yolks, brown sugar, molasses, sour cream, oil, and vanilla extract to a large bowl and whisk until well combined.
- Add the dry ingredients to the wet ingredients and gently whisk together until well combined, but don’t over-mix. Set aside.
- Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
- Gently fold about 1/3 of the whipped egg whites into the batter to loosen up the batter. Add the remaining egg whites and gently fold together until well combined.
- Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when touched and a toothpick inserted comes out clean.
- Lay a thin hand towel flat on the counter and dust extremely well with powdered sugar. With the moisture and molasses in this cake, it tends to stick.
- Remove the cake from the oven and immediately dust with a layer of powdered sugar on top, then turn the cake out of the pan onto the prepared towel.
- While the cake is hot, start at the shorter end of the cake and use the towel to slowly roll the cake. The towel should be rolled up inside the cake roll.
- You can just set the cake roll aside to cool completely if you like. But to help avoid having the cake crack later, unroll and re-roll the cake a few times during cooling to help it keep its elasticity. It should take about 2-3 hours to cool, depending on the temperature of your home.
Make the Filling and Fill Cake Roll
- Note: Half of the whipped cream is used to fill the cake, the other half is used to decorate it. If you won’t be using any to decorate, you only have to make half the recipe. I like to make it as two separate batches, because I usually refrigerate my filled roll overnight and decorate the next day. I don’t want the whipped cream to deflate when I stir it back up later. You could make it all as one batch, but if it sits too long before being stirring and used, it can deflate.
- When the cake has cooled and is ready to be filled, make the whipped cream filling. Add 3/4 cup heavy whipping cream, 1/4 cup (29g) powdered sugar, and 3/4 teaspoon vanilla extract to a large mixer bowl. Whip on medium-high speed just until the cream begins to thicken.
- Stir 4 ounces of the cream cheese in a small bowl to get it creamy, then add it to the whipped cream. Whip on low speed until well combined and smooth, then continue whipping on low speed until medium to stiff peaks form.
- Unroll the cake carefully, releasing any areas stuck to the towel.
- Warm the caramel sauce slightly until spreadable but still thick enough to stay in place. Drizzle and spread about ½ cup over the cake.
- Spread the whipped cream evenly over the caramel sauce, leaving space at the edges for it to move as you re-roll the cake.
- Roll the cake back up without the towel. If it’s sticking, use the towel to help re-roll it, peeling it back as you go. See tip about sticking in post above.
- Wrap the cake roll in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. If prepping ahead, refrigerate overnight.
Decorate and Serve
- When ready to serve, remove the cake from the plastic wrap and place it on a serving platter. Dust with powdered sugar and drizzle with caramel sauce.
- If decorating with more whipped cream, make it now. Add the remaining 6 tablespoons heavy whipping cream, 2 tablespoons (15g) powdered sugar, and 1/4 teaspoon vanilla extract to a mixer bowl. Whip on medium-high speed just until it starts to thicken.
- Stir the remaining 2 ounces of cream cheese until creamy, then add it to the whipped cream. Whip on low speed until combined, then continue whipping until medium to stiff peaks form.
- Add whipped cream to a piping bag and decorate the cake roll as desired. Add gingerbread men, if using.
- Store covered in the fridge. Best eaten within 3-4 days.
Notes
- Molasses – The molasses gives the gingerbread its deep, rich color and distinct flavor. You really can’t have gingerbread without it! Be sure to use unsulphered molasses, NOT blackstrap molasses.
- Whipped Cream – Half of the whipped cream is used to fill the cake, and the other half is used to decorate it. If you won’t be using any to decorate, you only have to make half the recipe. It’s best to make it in two separate batches, as whipped cream can deflate if it sits too long.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
