If you’re looking for a show-stopping holiday dessert that’s both nostalgic and delightfully delicious, I can’t recommend this Christmas Gingerbread Swiss Cake Roll Recipe enough. It combines the cozy spices of gingerbread with a light, fluffy texture and a creamy filling that makes every bite a festive celebration. Whether it’s your first time rolling out a cake roll or you’re a seasoned pro, this recipe has a few tricks up its sleeve to help you succeed and impress your friends and family.
Why You’ll Love This Recipe
- Perfect Holiday Flavors: The warming cinnamon, ginger, and cloves instantly evoke Christmas cheer in every bite.
- Moist and Tender Texture: The whipped egg whites give it a light sponge that still feels rich and cozy.
- Simple Yet Elegant Presentation: This rolled cake looks fancy but comes together easily with a few helpful tips.
- Creamy Spiced Filling: The cream cheese plus crystallized ginger filling adds a festive twist that’s not overly sweet.
Ingredients You’ll Need
All these ingredients work in harmony to deliver that classic gingerbread flavor with a delicate cake texture. Using room temperature eggs and fresh spices is key for the best results — trust me on this one!
- Eggs: Separated, room temperature eggs are essential for fluffier cake when you whip the whites properly.
- All-purpose flour: The backbone of the sponge — make sure it’s sifted to avoid lumps.
- Ground cinnamon, cloves, and ginger: Freshly ground spices give the most vibrant flavor; pre-ground works in a pinch.
- Kosher salt: Just a pinch to enhance all those warm spices and balance sweetness.
- Baking soda: Helps the cake rise and stay tender.
- Molasses: This deep, rich sweetener brings that authentic gingerbread taste and lovely color.
- Butter (melted): Adds richness and helps keep the cake moist.
- Sugar (granulated): Whipped into the egg whites makes for a glossy, stable meringue base.
- Confectioners’ sugar: For dusting the cake and sweetening the filling.
- Cream cheese: The base of the filling — make sure it’s softened for easy mixing.
- Unsalted butter: Adds creaminess and smooth texture to the filling.
- Vanilla extract: Boosts the flavor depth in the filling without overpowering the spices.
- Crystallized ginger (minced): A little zing in the filling that pairs beautifully with the cake.
- Gingerbread cookies (optional): Fun for garnish and extra crunch on serving plates.
Variations
I love to tailor this Christmas Gingerbread Swiss Cake Roll Recipe to what I have on hand or the preferences of my family. Don’t be shy about making it your own — that’s part of the fun!
- Spice it up or down: If you prefer a milder spice, reduce the cloves and ginger slightly; for a bolder punch, add a pinch of nutmeg or allspice.
- Filling swaps: Try swapping half the cream cheese for mascarpone for a richer, smoother filling — I’ve done this for a more decadent dessert that still cuts through the gingerbread spice.
- Dairy-free option: Use coconut cream and dairy-free cream cheese substitutes; I experimented with this once and was surprised how well it held up.
- Chocolate twist: Add a thin layer of melted bittersweet chocolate before spreading the filling for a delightful surprise inside.
How to Make Christmas Gingerbread Swiss Cake Roll Recipe
Step 1: Prepping the Batter
Start by preheating your oven to 350°F and greasing a 13x18x1 inch baking pan. Line it with parchment paper for easy removal later, which is a game-changer for rolling the cake without sticky messes. Next, whisk together your dry ingredients — flour, cinnamon, cloves, ginger, baking soda, and salt — so the spices are perfectly evenly distributed.
Step 2: Whipping the Egg Yolks and Whites Separately
Here’s where the magic starts: beat your egg yolks on high until they’re thick and pale, about 3 minutes. Then add the molasses and melted butter, which brings moisture and flavor. In a separate bowl, whip the egg whites on medium to soft peaks, gradually adding sugar one tablespoon at a time until you get glossy stiff peaks. This method is so important because the whipped whites create a sponge that’s light and airy but holds together well when rolled.
Step 3: Folding and Baking
Gently fold the whipped egg whites into the yolk mixture, then fold in the flour and spice mix. This part requires a delicate hand — take your time folding, so you don’t knock out all the air. Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 9-12 minutes until the cake springs back lightly when touched and a toothpick comes out clean. Pro tip: don’t overbake or it’ll crack when rolled.
Step 4: Rolling the Cake While Warm
This is a step I used to dread until I learned this trick: as soon as the cake is out of the oven, let it cool for 5-8 minutes, then gently invert it onto a tea towel dusted with confectioners’ sugar. Peel off the parchment paper, dust the top of the cake with more icing sugar, and then carefully roll it up with the towel inside, starting from the short side. This pre-rolling while warm helps the cake “remember” the shape and prevents cracking later. Let it cool completely in its rolled-up towel form.
Step 5: Making the Cream Cheese Filling and Final Roll
While the cake cools, beat together cream cheese, unsalted butter, vanilla, minced crystallized ginger, salt, and confectioners’ sugar until silky smooth. Once the cake is fully cooled, gently unroll it, spread the cream cheese filling evenly, and roll it back up—this time without the towel inside. Wrap tightly with plastic wrap and refrigerate until ready to serve.
Pro Tips for Making Christmas Gingerbread Swiss Cake Roll Recipe
- Egg Temperature Matters: Bringing eggs to room temperature helps them whip up better, making the batter lighter and the cake fluffier.
- Be Gentle Folding: Use a rubber spatula and fold with slow, wide motions to keep as much air as possible in the batter.
- Roll When Warm: Rolling the cake right after baking prevents cracks and makes the final roll smooth and beautiful.
- Don’t Skip the Towel: The dusted tea towel keeps the cake from sticking and adding that light sugar touch stops the roll from tearing later.
How to Serve Christmas Gingerbread Swiss Cake Roll Recipe
Garnishes
One of my favorite touches is a light dusting of confectioners’ sugar right before serving — it looks like fresh snow and adds a sweet touch. I also like to garnish with small gingerbread cookies around the platter, which brings an extra holiday vibe and a crunchy contrast to the soft cake. Fresh cranberries or a sprig of rosemary can also add festive color and fragrance.
Side Dishes
This dessert pairs beautifully with a hot cup of spiced tea or mulled wine to echo those Christmas spices. I also love setting it alongside a platter of fresh fruit like citrus segments or pomegranate seeds for a refreshing counterpoint.
Creative Ways to Present
For holiday parties, I sometimes slice the roll and serve the pieces upright on a beautiful wooden board with edible flowers or candied ginger scattered around. You could also drizzle a simple vanilla glaze or a bit of melted dark chocolate over the top for extra glam. Wrapping little slices in parchment paper tied with twine makes adorable festive favors, too!
Make Ahead and Storage
Storing Leftovers
I always keep leftover slices tightly wrapped in plastic wrap and stored in the fridge. They typically stay fresh and moist for 3-4 days. The spices seem to deepen in flavor overnight, which is a nice bonus!
Freezing
Freezing is a fantastic option if you want to prep early. I wrap the whole roll tightly in plastic wrap and then again in foil to prevent freezer burn. When thawing, let it sit overnight in the fridge and always re-dust with confectioners’ sugar before serving to freshen it up.
Reheating
If you want a warm slice, I pop individual portions in the microwave for 10-15 seconds. It doesn’t take long before the creamy filling softens just enough to melt in your mouth — just be careful not to overheat it or the texture changes.
FAQs
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Can I make this Christmas Gingerbread Swiss Cake Roll Recipe ahead of time?
Absolutely! This cake roll actually tastes better when made a day ahead because it gives the flavors time to meld, and the cake’s texture sets nicely. Just be sure to wrap it tightly and refrigerate.
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What’s the best way to avoid cracks when rolling the cake?
The key is rolling the cake while it’s still warm, right away after baking, using a confectioners’ sugar–dusted tea towel. This “training” keeps the cake pliable and prevents cracks when you roll it with the filling later.
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Can I use pre-ground ginger or fresh ginger instead of crystallized ginger in the filling?
Pre-ground ginger will add flavor but won’t give you the nice texture contrast that crystallized ginger provides. Fresh ginger is too sharp and wet, so I recommend sticking with crystallized ginger for the filling.
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How should I slice the cake roll to get neat pieces?
Use a very sharp serrated or bread knife, and wipe it clean between slices if the filling starts sticking. Cool the cake thoroughly before slicing for clean edges.
Final Thoughts
I absolutely love how this Christmas Gingerbread Swiss Cake Roll Recipe turns out every time — it’s a festive showstopper that’s surprisingly easy to pull off with a little patience and some key tricks. It reminds me of cozy holiday mornings, with the scent of ginger and cinnamon filling the kitchen and a slice (or two!) served alongside a steaming cup of tea. If you want to make a Christmas dessert that feels special but isn’t intimidating, give this recipe a try. I guarantee your family and guests will go crazy for it — and you’ll feel like the holiday baking pro you deserve to be!
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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: Western, Holiday
Description
This Christmas Gingerbread Swiss Cake Roll is a festive and spiced dessert perfect for holiday celebrations. Featuring a soft and tender gingerbread-flavored sponge rolled with a creamy cream cheese and crystallized ginger filling, this cake combines warm spices with a smooth, tangy filling for a delightful treat. Finished with a dusting of confectioners’ sugar and optional gingerbread cookie garnish, it’s a showstopper perfect for sharing with family and friends.
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 teaspoon vanilla extract
- ¼ cup minced crystallized ginger
- ½ teaspoon kosher salt
- 1 ½ cup confectioners’ sugar
Optional Garnish:
- Gingerbread cookies
Instructions
- Preheat and prepare the pan: Preheat your oven to 350 degrees F. Grease a 13x18x1 inch half-sheet baking pan and line the bottom with parchment paper for easy cake removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt until evenly combined.
- Beat egg yolks and add liquids: In a large bowl, beat the egg yolks on high speed for about 3 minutes until thickened. Then blend in the molasses and melted butter until smooth.
- Whip egg whites and sugar: In a 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 speed after each addition until the sugar is fully dissolved and the mixture is glossy with stiff peaks.
- Combine mixtures: Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Then fold in the dry flour and spice mixture carefully to maintain the batter’s lightness.
- Pour and bake: Pour the prepared batter into the lined baking pan, smoothing and leveling the surface with a spatula. Bake in the preheated oven for 9 to 12 minutes until the cake is set and springy to the touch.
- Cool and roll cake: Let the cake cool for 5 to 8 minutes. Turn it out onto a clean tea towel lightly dusted with confectioners’ sugar. Remove the parchment paper. Dust the top of the cake lightly with confectioners’ sugar, then gently roll the cake up in the towel starting from the short side. Allow the rolled cake to cool completely while rolled.
- Prepare the filling: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar in a bowl until smooth and creamy.
- Assemble the roll: Once the cake is fully cooled, carefully unroll it. Spread an even layer of the cream cheese filling over the cake. Roll the cake up again tightly but without the towel this time. Place on a platter and cover with plastic wrap. Refrigerate the roll until ready to serve.
- Serve and garnish: Before serving, dust the Swiss roll with confectioners’ sugar and optionally garnish with gingerbread cookies or your preferred decorations. Use a sharp knife to slice the cake into even portions. Store any leftovers refrigerated.
Notes
- Beating egg whites until glossy stiff peaks is crucial for the light texture of this sponge cake.
- Rolling the cake while still warm helps prevent cracking and makes it easier to roll smoothly.
- Make sure the cream cheese and butter are softened to avoid lumps in the filling.
- Use a sharp serrated knife for cleaner slices of the roll.
- Leftover cake can be refrigerated for up to 3 days, wrapped tightly.
- Optional garnish with gingerbread cookies adds festive appeal and extra ginger flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of the roll)
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
