Imagine the warm, spicy aroma of ginger, cinnamon, and nutmeg wafting through your kitchen as you prepare a dessert that feels like a cozy hug on a chilly evening.
Picture the rich, dark hue of a gingerbread roll cake, its velvety texture inviting you to indulge with every bite.
This delightful treat is perfect for busy weeknights when you crave something special yet easy or for those leisurely Sunday suppers when you want to end on a comforting note.
I remember a hectic holiday season when this gingerbread roll cake became my go-to dessert. Its simple preparation and impressive presentation solved my dilemma of needing a quick yet crowd-pleasing dessert for unexpected guests.
This cake never fails to impress with its festive flavors and creamy filling. Ready? Let’s cook and bring a touch of warmth and spice to your table!
Why You’ll Love It
- Delivers bold flavor with a blend of warm spices and molasses.
- Utilizes pantry staples for a convenient and fuss-free dessert.
- Offers a light, airy texture with a perfectly rolled presentation.
- Provides a festive, holiday-inspired treat perfect for gatherings.
- Allows make-ahead preparation for stress-free entertaining.
Ingredients
- 3/4 cup All-purpose flour — verify it’s fresh for best texture
- 1/4 cup Cocoa powder — opt for unsweetened for authentic flavor
- 1 teaspoon Ground ginger — use freshly ground for stronger taste
- 1 teaspoon Ground cinnamon — choose Ceylon for a milder aroma
- 1/4 teaspoon Ground nutmeg — freshly grated will enhance aroma
- 1/4 teaspoon Ground cloves — finely ground for even distribution
- 1/4 teaspoon Baking powder — check expiry for effectiveness
- 1/4 teaspoon Baking soda — ascertain it’s fresh for proper rise
- 1/4 teaspoon Salt — use fine sea salt for even mixing
- 3 Large eggs — room temperature for better volume
- 1/2 cup Granulated sugar — opt for superfine for quicker dissolving
- 1/4 cup Molasses — unsulphured for a milder taste
- 1 teaspoon Vanilla extract — pure extract for best flavor
- 2 tablespoons Unsalted butter, melted — cool slightly before using
- 1 cup Heavy whipping cream — chilled for better whipping
- 2 tablespoons Powdered sugar — sifted to avoid lumps
- 1/2 teaspoon Vanilla extract — pure extract for best flavor
Step-by-Step Method
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper to prevent sticking. This initial step guarantees the cake bakes evenly and is easy to remove from the pan.
Sift Dry Ingredients
Sift together the all-purpose flour, cocoa powder, ground ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt in a mixing bowl. Sifting helps to remove lumps and combines the dry ingredients thoroughly for an even mixture.
Whisk Eggs & Sugar
In another bowl, whisk the large eggs and granulated sugar until the mixture becomes pale and thick. This process incorporates air, which is vital for a light and fluffy cake texture.
Combine Wet Ingredients
Add molasses and vanilla extract to the egg mixture. Mix until thoroughly combined. The molasses adds moisture and the signature gingerbread flavor, while vanilla enhances the overall taste.
Fold in Dry Ingredients
Gradually fold the sifted dry ingredients into the wet mixture using a spatula. Be gentle to maintain the batter’s lightness. This step guarantees all ingredients are incorporated without deflating the batter.
Incorporate Melted Butter
Gently fold in the melted butter until just combined. The butter adds richness to the cake while maintaining its airy structure.
Spread & Bake
Pour the batter into the prepared jelly roll pan. Use an offset spatula to spread it evenly. Bake for 12-15 minutes until the cake springs back when lightly touched, indicating it’s perfectly baked.
Roll the Cake
Turn the baked cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel from the short side. This technique helps the cake hold its shape and prevents cracks.
Cool Completely
Let the rolled cake cool completely on a cooling rack. Cooling is essential to set the cake’s texture before filling it with whipped cream.
Whip the Cream
In a bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This creates a smooth and fluffy filling for the cake.
Fill & Re-roll
Unroll the cooled cake and spread the whipped cream evenly over the top. Re-roll the cake without the towel and place it seam side down on a serving platter. This step guarantees a neat presentation.
Chill Before Serving
Chill the cake in the refrigerator for at least 1 hour before serving. Chilling allows the flavors to meld and the cream to set, making it easier to slice and serve.
Ingredient Swaps
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Replace molasses with honey or maple syrup if unavailable or for a slightly milder flavor.
- Use coconut cream instead of heavy whipping cream for a dairy-free alternative.
- Substitute granulated sugar with coconut sugar or a sugar substitute for a lower glycemic index option.
You Must Know
- Preheat the oven: Always start by preheating your oven to 350°F (175°C) to guarantee even baking of your Gingerbread Roll Cake.
- Use fresh spices: Make certain your ginger, cinnamon, nutmeg, and cloves are fresh to achieve the best flavor profile for your cake.
- Roll while warm: Roll the cake with a clean kitchen towel immediately after baking while it’s still warm to prevent cracking.
- Whip cream to stiff peaks: For a perfect filling, whip your heavy cream, powdered sugar, and vanilla extract until stiff peaks form to guarantee it holds its shape in the cake.
- Chill before serving: After assembling, chill the roll cake in the refrigerator for at least 1 hour to allow the flavors to meld and make slicing easier.
Serving Tips
- Serve slices of the gingerbread roll cake with a dollop of whipped cream.
- Pair with hot apple cider or spiced tea for a cozy experience.
- Garnish with a sprinkle of powdered sugar and a cinnamon stick for decoration.
- Add a side of fresh berries for a pop of color and freshness.
- Place on a festive platter with holiday-themed decor for a seasonal touch.
Storage & Make-Ahead
The Gingerbread Roll Cake can be stored in the refrigerator for up to 3 days.
It maintains its freshness and flavor.
For make-ahead convenience, the cake can be frozen for up to 1 month.
To serve, simply thaw in the refrigerator overnight.
This guarantees ideal taste and texture.
Reheating
To gently reheat a gingerbread roll cake, use a microwave at low power in short intervals.
Alternatively, warm it in a preheated oven at 300°F for a few minutes.
Gingerbread’s Festive Holiday Tradition
As I gently reheat a slice of the gingerbread roll cake, its warm, spiced aroma fills the kitchen, reminding me of holiday gatherings where gingerbread always takes center stage.
I fondly recall my grandmother’s bustling kitchen, the air thick with the scent of ginger and cinnamon. Each bite of the cake transports me back to those cozy evenings, surrounded by laughter and twinkling lights.
The gingerbread flavor, rich and comforting, is like a sweet hug in dessert form. I can still hear the crackle of the fireplace and the sound of carols playing softly in the background.
It’s these cherished traditions, the ones that bring us together, that make gingerbread an essential part of my holiday celebrations.
Final Thoughts
Why not give this delightful Gingerbread Roll Cake a try and impress your friends and family with your baking skills?
Feel free to experiment with your favorite fillings or toppings to make it your own special treat!
Frequently Asked Questions
Can I Use a Different Filling Instead of Whipped Cream?
Absolutely, you can! I once swapped the whipped cream for cream cheese frosting, and it was divine. The rich, tangy taste balanced the sweet spiciness perfectly. Imagine slicing into that aromatic roll, revealing a luscious, creamy surprise.
How Do I Prevent the Cake From Cracking?
When I roll a cake, I make sure it’s still warm and pliable. I gently roll it with a towel, feeling the soft texture, imagining the delicate layers, ensuring it doesn’t crack, creating a perfect spiral.
What Is the Best Way to Store Leftovers?
I gently wrap leftovers in plastic, creating a tight seal to keep them fresh. I store them in the fridge, envisioning the moment when I’ll savor the spicy aroma and creamy texture again. It’s irresistible!
Can I Make This Cake Gluten-Free?
I’ve tried making this cake gluten-free by swapping all-purpose flour with a gluten-free blend. The aroma remained delightful, and the texture was still light and fluffy, just like the original. You’ll love the rich, spicy flavor!
Is It Possible to Freeze the Roll Cake?
Yes, you can freeze the roll cake! I’ve done it before. Wrap it tightly in plastic wrap, then foil. When you defrost it, the spicy aroma fills the air, and the texture stays wonderfully moist.
Gingerbread Roll Cake
Equipment
- 1 Jelly roll pan
- 1 Parchment paper
- 1 Mixing bowl
- 1 Whisk
- 1 Sifter
- 1 offset spatula
- 1 clean kitchen towel
- 1 Electric mixer
- 1 Cooling rack
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter melted
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, sift together the flour, cocoa powder, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs and granulated sugar until pale and thick.
- Add molasses and vanilla extract to the egg mixture and mix until combined.
- Gradually fold in the dry ingredients into the wet ingredients using a spatula.
- Gently fold in the melted butter until just combined.
- Pour the batter into the prepared pan and spread evenly with an offset spatula.
- Bake for 12-15 minutes until the cake springs back when lightly touched.
- Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper and roll the cake with the towel from the short side.
- Let the rolled cake cool completely on a cooling rack.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the top.
- Re-roll the cake without the towel and place seam side down on a serving platter.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
