If you’re anything like me, the holidays aren’t quite complete without a show-stopping dessert that tastes like festive joy wrapped up in every bite. That’s why I’m excited to share this Christmas Gingerbread Swiss Cake Roll Recipe with you — it’s one of those recipes that’s as impressive to serve as it is delicious to eat. Trust me, the tender gingerbread-flavored sponge paired with creamy, spiced filling will have your family and friends begging for seconds. Stick around, and I’ll walk you through all my favorite tips and tricks to make this roll turn out perfectly every time.
Why You’ll Love This Recipe
- Perfect Holiday Flavors: It combines classic gingerbread spices with a luscious cream cheese filling for a seasonal treat everyone adores.
- Light and Moist Sponge: This cake roll uses whipped egg whites folded gently to create an airy texture that won’t weigh you down after a big meal.
- Impressive Yet Simple: You don’t need to be a pro baker to nail this; I’ll share tips that make the assembly stress-free and fun.
- Make-Ahead Friendly: It actually tastes better after a day in the fridge, making your holiday prep easier and less hectic.
Ingredients You’ll Need
The magic of this Christmas Gingerbread Swiss Cake Roll Recipe lies in the harmony of warm spices and smooth creaminess. Using simple pantry staples with high-quality basics will guarantee the best flavor and texture.
- Eggs: Fresh, room temperature eggs are key for whipping the whites to glossy peaks for that classic roll texture.
- All-purpose flour: Provides structure without making the cake too dense — crucial for that light sponge feeling.
- Ground cinnamon, cloves, ginger: These spices give the cake that unmistakable gingerbread warmth everyone loves at Christmas.
- Kosher salt: Enhances all the flavors — don’t skip it!
- Baking soda: Helps the cake rise gently without over-expanding or cracking.
- Molasses: This adds both sweetness and tradition, giving the cake its rich gingerbread character.
- Butter: Melted and added for richness — I always use unsalted to control salt levels better.
- Sugar: Gradually folded into whipped egg whites to create that tender crumb and glossy structure.
- Confectioners’ sugar: For dusting and to keep the rolled cake from sticking during the cooling process.
- Cream cheese: Softened for a tangy, smooth filling that cuts through the sweet spice beautifully.
- Unsalted butter (for filling): Balances the cream cheese filling, making it silky rich.
- Vanilla extract: Lifts and deepens the flavor in the filling; a must in my book.
- Minced crystallized ginger: For bursts of sweet and spicy zing inside the filling — it’s the little surprise I adore.
Variations
I love that this Christmas Gingerbread Swiss Cake Roll Recipe is a great canvas for your own twists. Depending on your taste or dietary needs, you can easily tweak it to make it your own.
- Nut-Free Version: I sometimes add finely chopped crystallized ginger instead of nuts to keep it safe for everyone to enjoy, and it adds a lovely texture.
- Dairy-Free Filling: Using a plant-based cream cheese and buttery spread works surprisingly well; you won’t miss the dairy at all.
- Spice It Up: If you’re a fan of more heat, try adding a pinch of freshly grated nutmeg or a little cayenne to the cake batter — my family goes crazy for this subtle kick.
- Chocolate Twist: Swirling in some cocoa powder into the batter makes a festive chocolate-gingerbread combo that’s pure indulgence.
How to Make Christmas Gingerbread Swiss Cake Roll Recipe
Step 1: Prep and Mix Your Spices and Dry Ingredients
Start by preheating your oven to 350°F and lining a 13x18x1-inch pan with parchment paper — greased underneath to make sure that roll comes out easily. In a medium bowl, whisk together your all-purpose flour, ground cinnamon, cloves, ginger, kosher salt, and baking soda. Mixing these first helps the spices distribute evenly, so you won’t get any pockets of flavor that’s too strong or too faint.
Step 2: Beat Egg Yolks and Add Molasses & Butter
In a separate large bowl, beat the egg yolks on high speed until they’re thick and pale, about 3 minutes. This gives your cake a lift and richness. Then beat in the molasses and melted butter — watch out, the molasses gives it that iconic deep brown color and luscious gingerbread essence.
Step 3: Whip the Egg Whites and Sugar to Glossy Peaks
Using clean beaters, whip the egg whites on medium speed until they form soft peaks. This is a game-changer for your cake’s lightness. Gradually add sugar a tablespoon at a time, beating at high speed after each addition until it’s glossy and forms stiff peaks. This step took me a little practice — make sure your bowl and beaters are super clean for best results.
Step 4: Fold Everything Together Gently
Now carefully fold the whipped egg whites into the egg yolk mixture — gently does it, or you’ll lose that lovely airiness. Then fold in the flour and spice mixture until just combined. Use a spatula to scrape the bowl’s sides, but don’t overdo it!
Step 5: Bake and Roll the Cake
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 9 to 12 minutes — keep a close eye starting at 9 minutes, the cake should spring back lightly when touched but not be dry. As soon as it’s out of the oven, let it cool for 5 to 8 minutes, then carefully invert it onto a tea towel dusted with confectioners’ sugar. Peel off the parchment carefully and sprinkle more confectioners’ sugar on the cake top. Here’s a trick I discovered: roll the cake up gently in the towel starting from the short edge to form the shape while it cools completely, so you avoid cracks later.
Step 6: Prepare the Cream Cheese Filling
While the cake cools, beat together cream cheese, butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until smooth and creamy. I always make sure my cream cheese and butter are super softened for the best texture — it makes the filling irresistibly fluffy.
Step 7: Assemble and Chill
Unroll the cooled cake gently and spread an even layer of the cream cheese filling all the way to the edges. Re-roll the cake — this time without the towel — so it’s neat and tight. Wrap the roll in plastic wrap and refrigerate until ready to serve. Chilling really helps the flavors meld and makes slicing cleaner.
Pro Tips for Making Christmas Gingerbread Swiss Cake Roll Recipe
- Perfect Roll Every Time: I learned the importance of rolling the cake warm (in the tea towel) so it bends without cracking and cools holding the shape perfectly.
- Sugar Integration: Adding sugar gradually to the egg whites creates an ultra-stable meringue, which gives your cake that light cloud-like texture.
- Softening Ingredients: Make sure the cream cheese and butter are very soft (but not melted) before mixing the filling to avoid lumps and get a velvety spread.
- Sharp Knife Slicer: Use a serrated or sharp knife to cut even slices without squashing the soft roll.
How to Serve Christmas Gingerbread Swiss Cake Roll Recipe
Garnishes
Before serving, I love dusting the top of the roll with a generous sprinkle of confectioners’ sugar to give it a snowy look. For a festive touch, sprinkle some extra minced crystallized ginger or decorate with small gingerbread cookies around the plate. It makes a simple but stunning presentation that’s exactly right for the season.
Side Dishes
Pair this cake roll with a cup of spiced hot cider, or for an adult twist, mulled wine complements the gingerbread sweetness beautifully. A scoop of vanilla or cinnamon ice cream on the side also never fails to impress.
Creative Ways to Present
For holiday gatherings, I like to slice the roll into pinwheel-shaped pieces and arrange them standing upright on a festive platter surrounded by fresh cranberries and mint leaves. It makes the dessert table pop and invites everyone to dig in!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers wrapped tightly in plastic wrap and store them in the fridge. The cake stays moist and flavorful for up to 3 days — if it lasts that long! Just bring to room temperature before serving for the best texture.
Freezing
I’ve frozen this roll wrapped in foil and plastic wrap, and it defrosts beautifully overnight in the fridge without losing the soft texture or flavor. Just slice and serve once thawed.
Reheating
Since the cake is moist and delicate, I avoid reheating it in the microwave to prevent it drying out. Instead, bring it to room temperature or warm slightly in a low oven wrapped in foil if you prefer it a little warmer.
FAQs
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Can I make the cake roll without parchment paper?
While it’s possible, parchment paper makes the rolling and removal process much easier and reduces the risk of the cake sticking or tearing. I highly recommend using it for the best results.
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What if my egg whites don’t form stiff peaks?
Make sure there’s no grease or yolk in the mixing bowl, and your eggs are at room temperature. Using fresh eggs helps, and avoid using plastic bowls as they can retain oil. If needed, try cleaning your bowl with a little vinegar and drying well before beating.
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Can I substitute molasses for something else?
Molasses is key to that authentic gingerbread flavor and color. If you don’t have it, you can try dark corn syrup or honey in a pinch, but the taste won’t be as rich or traditional.
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How do I avoid cracks when rolling the cake?
Roll the cake while it’s still warm, as soon as it cools it becomes less pliable. Rolling in the sugared tea towel helps prevent sticking and cracking. Also, don’t overbake — a too-dry cake is more prone to cracking.
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Can I prepare this dessert a day ahead?
Absolutely! In fact, chilling it overnight enhances the flavors and makes slicing neater. Just be sure to wrap it tightly to keep it fresh.
Final Thoughts
I absolutely love how this Christmas Gingerbread Swiss Cake Roll Recipe brings warmth and cheer to the holiday table — it’s one of those desserts that feels cozy, special, and just a little bit magical. When I first tried making a Swiss roll, I struggled with cracking and dryness, but this recipe’s delicate sponge and velvety filling make it foolproof (with a few simple tips). You’ll enjoy the way the gingerbread spices sparkle alongside the creamy filling, making every bite comforting and festive. I can’t wait for you to try it and share it with your loved ones — it’s a holiday treat that will create sweet memories and maybe even become your new favorite tradition.
Print
Christmas Gingerbread Swiss Cake Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Gingerbread Swiss Cake Roll is a festive and flavorful dessert perfect for holiday celebrations. Featuring a spiced gingerbread-flavored sponge cake rolled with a creamy, zesty cream cheese filling enhanced with crystallized ginger, this cake roll combines traditional Christmas spices with a luscious, smooth filling. Light, tender, and beautifully garnished, it makes an impressive centerpiece for any holiday table.
Ingredients
Cake:
- 3 eggs, separated and at room temperature
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup molasses
- 1 tablespoon butter, melted
- ¼ cup sugar
- Confectioners’ sugar (for dusting)
Filling:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter
- 1 ½ teaspoons vanilla extract
- ¼ cup minced crystallized ginger
- ½ teaspoon kosher salt
- 1 ½ cups confectioners’ sugar
Garnish (optional):
- Gingerbread cookies
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13x18x1 inch half-sheet baking pan and line the bottom with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt. This creates the spiced base for your cake batter.
- Beat Egg Yolks and Add Wet Ingredients: In a large bowl, beat the egg yolks on high speed until thickened and pale, about 3 minutes. Then beat in molasses and melted butter until smooth and fully combined.
- Whip Egg Whites and Sugar: In a separate clean bowl with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the ¼ cup sugar one tablespoon at a time, beating on high after each addition until the sugar dissolves and stiff, glossy peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the egg yolk mixture to retain airiness. Then, carefully fold in the dry flour and spice mixture until just combined, ensuring not to deflate the batter.
- Pour and Bake: Pour the batter into the prepared baking pan, smoothing and leveling the surface with a spatula. Bake in the preheated oven for 9 to 12 minutes, or until the cake springs back lightly to the touch and a toothpick inserted in the center comes out clean.
- Cool and Roll Cake: Remove the cake from the oven and let it cool for 5 to 8 minutes. Then invert the cake onto a tea towel lightly dusted with confectioners’ sugar, peel off the parchment paper, and sprinkle the top of the cake lightly with confectioners’ sugar. Starting from the short side, gently roll the cake along with the towel and allow it to cool completely in this rolled form to set its shape.
- Prepare Filling: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until smooth, creamy, and well incorporated.
- Fill and Roll Again: Once the cake has fully cooled, gently unroll it and evenly spread the cream cheese filling over the surface. Carefully roll the cake up again, this time without the towel, to form the filled cake roll.
- Chill: Place the filled roll on a platter, cover with plastic wrap, and refrigerate until firm and ready to serve, at least one hour.
- Serve and Garnish: Before serving, dust the cake roll generously with confectioners’ sugar and optionally garnish with gingerbread cookies or your choice of festive decorations. Slice with a sharp knife into even portions and enjoy. Store leftovers refrigerated.
Notes
- Make sure eggs are at room temperature for better volume when whipped.
- Folding in the egg whites gently is key to keeping the cake light and airy.
- If parchment paper sticks, lightly dust with extra confectioners’ sugar before rolling.
- Chilling the roll before slicing helps achieve clean slices.
- Use a serrated knife for the cleanest cuts without squashing the roll.
- Molasses gives the cake its characteristic deep flavor; you can use dark or blackstrap molasses for more intensity.
Nutrition
- Serving Size: 1 slice (1/10 of roll)
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
