Gingerbread Roulade Cake

This gingerbread roulade cake is a festive and elegant dessert that I love making around the holidays. With its warm spices, soft sponge texture, and creamy filling, it makes for a show-stopping centerpiece. Rolling the cake may seem intimidating at first, but once I get the hang of it, I find the process both fun and rewarding. The final result is a tender, spiced cake filled with a tangy cream cheese layer that balances the sweetness perfectly.

Why You’ll Love This Recipe

I like this recipe because it combines the cozy flavors of gingerbread with the elegance of a roulade. The cinnamon, ginger, and allspice create a rich aroma that fills my kitchen as the cake bakes. I also love the contrast of the fluffy sponge with the smooth, lemon-kissed cream cheese filling. It’s a dessert that feels fancy without requiring complicated decorations, though the gumdrops add a playful touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake

• unsalted butter, melted (plus more for greasing)
• all-purpose flour (plus more for dusting)
• baking powder
• ground cinnamon
• ground ginger
• finely ground black pepper
• ground allspice
• salt
• eggs, separated
• granulated sugar
• unsulfured molasses
• vanilla extract
• confectioners’ sugar (for dusting)

Filling

• cream cheese, softened
• unsalted butter, softened
• confectioners’ sugar
• fresh lemon juice
• vanilla extract
• salt
• gumdrops (for decoration)

Directions

1. I preheat the oven to 350°F (175°C) and line a 10 1/2 x 15 1/2-inch baking sheet with parchment. I butter and flour both the paper and pan.
2. I whisk together the flour, baking powder, spices, and salt in a bowl.
3. In another bowl, I beat the egg yolks and sugar until thick and ribbon-like, then mix in butter, molasses, and vanilla. I gently fold in the dry ingredients.
4. In a clean bowl, I whip the egg whites with a pinch of salt until frothy, then beat in the remaining sugar until soft peaks form. I fold them into the batter.
5. I spread the batter evenly in the prepared pan and bake for 12–15 minutes, until springy to the touch.
6. While hot, I dust the cake with confectioners’ sugar, cover with a clean towel, invert, peel off the parchment, and roll it up tightly with the towel. I let it cool completely rolled up.
7. For the filling, I beat cream cheese and butter until smooth, then add confectioners’ sugar, lemon juice, vanilla, and salt. I set aside 2 tablespoons for decorating.
8. I unroll the cooled cake, spread filling evenly, then roll it up again without the towel. Placing it seam-side down, I decorate with gumdrops using the reserved filling as glue. I finish with a dusting of confectioners’ sugar.

Servings and timing

This roulade serves about 8 people. Prep and baking take around 45 minutes, with a total time of 1 hour 30 minutes including cooling.

Variations

Sometimes I add orange zest to the filling for extra brightness. I’ve also swapped the cream cheese filling for whipped cream when I want something lighter. For a holiday look, I like to garnish with sugared cranberries or a drizzle of melted white chocolate. If I’m feeling adventurous, I’ll fold finely chopped crystallized ginger into the filling for extra spice.

storage/reheating

I keep the roulade covered in the refrigerator for up to 3 days. To serve, I let it sit at room temperature for about 20 minutes to soften slightly. I don’t reheat it since it’s best enjoyed chilled or at room temperature. This cake also freezes well—I wrap it tightly in plastic wrap and foil, freeze for up to 2 months, and thaw overnight in the fridge.

FAQs

How do I keep the roulade from cracking?

I make sure to roll the cake while it’s still warm, which helps it stay pliable and prevents cracks later.

Can I make the roulade ahead of time?

Yes, I often prepare it the day before and store it in the fridge. The flavors develop even more overnight.

What if I don’t have molasses?

I sometimes substitute dark brown sugar for a similar flavor, though molasses gives the best depth.

Can I skip the gumdrops?

Yes, they’re just decorative. I often replace them with fresh berries, candied nuts, or no toppings at all.

Can I make the cake gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results, though the texture may be slightly more delicate.

Conclusion

This gingerbread roulade cake is one of those desserts that looks impressive but is surprisingly manageable. I love how the warm spices pair with the tangy cream cheese filling, creating a balance of flavors that feels festive and comforting. It’s the kind of cake I enjoy serving during the holidays, and it always earns compliments for both taste and presentation.

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