Gingerbread Cake Roll
Get into the holiday spirit with this Gingerbread Cake Roll! This festive dessert features a thin gingerbread cake filled with a light and fluffy cream cheese frosting - it's perfect for holiday parties!
Servings: 8 servings
Calories: 473kcal
Ingredients
For the Cake
- 4 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- ½ cup molasses
- 1 Tbsp vegetable oil
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ⅓-½ cup confectioner’s sugar for rolling and dusting
For the Cream Cheese Filling
- 8 oz. cream cheese room temperature
- ½ cup unsalted butter room temperature
- 1 cup confectioner’s sugar
- 1 tsp vanilla extract
Instructions
For the Cake
- Preheat oven to 375°F.
- Line a standard 11”x17” jelly-roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick cooking spray. Set pan aside.
- Using a stand mixer fitted with the whisk attachment, beat the eggs and vanilla extract on high speed for 4-5 minutes, or until mixture turns foamy and light yellow in color.
- Add sugar, molasses and oil; mix on low speed for 2 minutes.
- Using a separate large bowl, whisk together the flour, cinnamon, ginger, baking powder, nutmeg, cloves and salt. Fold flour mixture into the egg mixture until just combined.
- Pour batter into prepared baking pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
- Bake for 10-12 minutes, or until lightly browned on top. While cake is baking, lay a thin clean kitchen towel on counter. Sprinkle powdered sugar generously on top of cloth. (Tip: Make sure towel is at least 11"x17" in size.)
- Once baked, immediately turn hot cake out onto the powdered sugar-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Set rolled cake on wire rack and let cool completely (1-2 hours) before continuing.
For the Cream Cheese Filling
- Using a countertop mixer fitted with the paddle attachment, cream together the cream cheese and butter until well combined.
- Add vanilla extract and powdered sugar; beat on medium speed for 2-3 minutes, or until smooth and fluffy.
To Assemble
- Carefully unroll cake and spread frosting evenly on top of cake. (Tip: Make sure to frost all the way to the edges.)
- Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.
- Prior to serving, remove cake roll from refrigerator and dust top generously with confectioner’s sugar. (I used a fine-meshed sieve to dust the confectioner’s sugar evenly.)
- Use a serrated knife to slice cake.
Nutrition
Calories: 473kcal | Carbohydrates: 56g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 141mg | Sodium: 204mg | Potassium: 453mg | Fiber: 1g | Sugar: 43g | Vitamin A: 855IU | Vitamin C: 0.01mg | Calcium: 114mg | Iron: 2mg
