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–+ servings
spiced dessert log roll

Gingerbread Roll Cake

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Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

When rolling the cake in the towel, be sure to do it while the cake is still warm to prevent cracking. Use a gentle hand when folding ingredients to maintain a light and airy texture. For added flavor, you can sprinkle chopped nuts or candied ginger over the whipped cream before re-rolling.
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