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Gingerbread Cake Roll with Caramel and Cream Filling Recipe

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4 from 7 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings

Description

This Gingerbread Cake Roll combines spicy gingerbread flavors with a luscious caramel sauce and creamy whipped cream filling. Featuring a soft rolled cake spiced with ginger, cinnamon, nutmeg, and cloves, it is complemented by a smooth caramel drizzle and a light cream cheese-infused whipped cream. Perfect for holiday celebrations or cozy dessert moments, this recipe yields an impressive and elegant roll cake that delights with every bite.

Ingredients

Caramel Sauce

  • 1 cup (207g) granulated sugar
  • ½ cup (120ml) water
  • ¼ cup (56g) unsalted butter
  • ½ cup (120ml) heavy whipping cream
  • ½ tablespoon vanilla extract
  • ½ to 1 teaspoon salt

Cake Roll

  • 1 cup (130g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • Pinch of ground cloves
  • ½ teaspoon salt
  • 4 large eggs (separated)
  • ¾ cup (168g) packed light brown sugar
  • 5 tablespoons molasses
  • 1 tablespoon (14g) sour cream
  • 6 tablespoons (90ml) vegetable oil
  • 1 teaspoon vanilla extract

Whipped Cream Filling & Decoration

  • 1 cup plus 2 tablespoons (270ml) heavy whipping cream (cold, divided)
  • ¼ cup plus 2 tablespoons (44g) powdered sugar (divided)
  • 1 teaspoon vanilla extract (divided)
  • 6 ounces (170g) cream cheese (room temperature, divided)
  • Caramel sauce (from above)

Instructions

  1. Make the Caramel Sauce: In a medium to large saucepan, combine granulated sugar and water. Cook over medium-low heat until sugar dissolves (3-5 minutes). Add butter and melt. Bring mixture to a boil without whisking, allowing it to reach a deep golden copper color (10-15 minutes). Remove from heat, slowly add heavy cream while whisking vigorously to combine. Add vanilla extract and salt to taste. Let cool and store in refrigerator.
  2. Preheat and Prepare Pan: Preheat oven to 350°F (177°C). Spray a 17×12-inch jelly roll pan with baking spray and line the bottom with parchment paper. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.
  4. Mix Wet Ingredients (Yolks): In a large bowl, whisk egg yolks, light brown sugar, molasses, sour cream, vegetable oil, and vanilla extract until well combined.
  5. Combine Dry and Wet: Gently whisk the dry ingredients into the wet mixture until fully incorporated; avoid over-mixing to maintain cake lightness.
  6. Whip Egg Whites: In a large mixer bowl, whip egg whites at high speed until stiff peaks form.
  7. Fold Egg Whites Into Batter: Fold one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites until fully combined without deflating the mixture.
  8. Bake Cake: Spread batter evenly into prepared pan. Bake for 10-12 minutes until the cake springs back when touched and a toothpick inserted comes out clean.
  9. Prepare for Rolling: Dust a thin kitchen towel generously with powdered sugar. Immediately after baking, dust the top of the cake with powdered sugar and invert the cake onto the towel.
  10. Roll Cake While Warm: Using the towel, carefully roll the cake starting from the shorter end, rolling the towel inside the cake. Set aside to cool completely. To prevent cracks, unroll and reroll the cake a few times during the cooling period (2-3 hours).
  11. Make Whipped Cream Filling: Whip ¾ cup heavy cream, ¼ cup powdered sugar, and ¾ teaspoon vanilla until it starts thickening. Soften 4 ounces cream cheese into the whipped cream, whip on low until smooth, then continue whipping to medium-stiff peaks.
  12. Fill Cake Roll: Unroll cooled cake. Warm caramel sauce until spreadable and drizzle about ½ cup over the cake. Spread the whipped cream filling evenly over the caramel, leaving room at edges for rolling.
  13. Re-roll Cake: Roll cake carefully without the towel, using the towel if needed to prevent sticking. Wrap the roll in plastic wrap seam side down, refrigerate at least 1 hour or overnight for best results.
  14. Decorate and Serve: Before serving, remove plastic wrap, dust cake with powdered sugar, drizzle additional caramel sauce. For decoration, whip remaining 6 tablespoons heavy cream, 2 tablespoons powdered sugar, and ¼ teaspoon vanilla until thickening. Incorporate remaining 2 ounces cream cheese and whip to medium-stiff peaks. Pipe whipped cream decoratively on the cake. Optionally, add gingerbread men as decoration. Store covered in fridge and consume within 3-4 days.

Notes

  • Do not whisk caramel when boiling to prevent crystallization, only gently tip pan if needed.
  • Rolling the cake while warm prevents cracking and keeps it elastic.
  • Dust the towel very well with powdered sugar to prevent the moist molasses cake from sticking.
  • Folding egg whites gently is crucial to keep the cake light and airy.
  • Make whipped cream filling in separate batches if decorating later to avoid deflating the cream.
  • Warm caramel slightly before spreading to keep it fluid yet thick enough.
  • Wrap the cake roll tightly to maintain moisture and freshness.
  • Best refrigerated and eaten within 3-4 days.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/gingerbread-cake-roll-with-caramel-and-cream-filling-recipe/