Gingerbread Cake Roll With Eggnog Whipped Cream

Whisking Wolf
by Whisking Wolf
10 servings
38 min

Give winter a warm welcome this year with a Gingerbread Cake Roll. Spiced with cozy flavors and swirled with an eggnog cream filling, this soft, fluffy cake roll makes December delicious.

Stressed is desserts spelled backwards. It’s an oddly appropriate palindrome that, depending on which way it’s read, either conveys feelings of anxiety or how we cope with those worries one sugary forkful at a time. A spoon also works, as does a shovel.

No matter which utensil you choose, there’s no shame in eating your feelings. I do it every day. When stress triggers my fight or flight response, fight wins every time. That’s if you count wrestling with the frozen-shut Talenti gelato lid as a fight.

It’s a fight, by the way, and not a fair one either since I lose every damn time.

Today my feelings do not taste like Italian ice cream, they taste even better because they’re gingerbread flavored. I’m not talking about some dry-as-dirt gingerbread cookie, either, I mean the softest, fluffiest gingerbread cake you’ve ever sunk your teeth into. Slathered with eggnog whipped cream then rolled like a yule log, this Gingerbread Cake roll is a winter-welcoming treat.

If you’re going to eat your feelings, make the calories count with the sweet-yet-spiced flavors in a Gingerbread Cake Roll. Each spiraled slice will de-stress your December bite by delicious bite.

Gingerbread Cake Roll With Eggnog Whipped Cream
Recipe details
  • 10  servings
  • Prep time: 30 Minutes Cook time: 8 Minutes Total time: 38 min
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Gingerbread Cake
  • 3/4 cup cake flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/4 tsp sea salt fine
  • 4 large eggs divided and at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar packed
  • 1/3 cup unsulphured molasses
  • 1 tsp vanilla pure
  • 3/4 cup powdered sugar for dusting tea towel
Eggnog Whipped Cream
  • 1 cup heavy whipping cream
  • 4 Tbsp powdered sugar
  • 4 Tbsp eggnog
Gingerbread Cake
Preheat oven to 350 degrees. Grease a 10 x 15 inch jelly roll pan with butter, line with parchment paper then grease the top of the parchment. Set aside.
Combine flour, ginger, cinnamon, cloves, nutmeg, baking powder and sea salt in a mixing bowl. Whisk until combined then set aside.
In a separate bowl, beat egg whites with a whisk attachment until soft peaks form. Add granulated sugar then beat until peaks stiffen. Set aside.
In a separate bowl, beat egg yolks until until thickened, approximately 2 minutes. Add dark brown sugar, molasses and vanilla and beat until combined.
Add flour mixture to the egg yolk mixture, stirring with a spoon until combined.
Gently fold in whipped egg whites.
Pour batter into prepared jelly roll pan. Smooth with a spatula then bake for 8 to 10 minutes. Cake is done after it springs back when pressed with a finger.
While cake is baking place a tea towel on your counter and generously dust with powdered sugar.
As soon as cake comes out of the oven, turn it onto the tea towel to release from pan. Gently remove parchment paper then roll the warm cake with the tea towel starting with a short end.
Refrigerate towel-wrapped cake for 3 hours.
Eggnog Whipped Cream
Add heavy cream, powdered sugar and eggnog to a mixing bowl and beat until stiff peaks form.
Allow cooled cake a few minutes to come to room temperature after removing from the refrigerator then very gently unroll. Spread eggnog whipped cream on flattened cake then reroll without the tea towel.
Cover loosely with plastic wrap and refrigerate for 1 hour before serving. If desired, dust with powdered sugar before slicing.
Store covered cake roll in the refrigerator up to 3 days.
  • This recipe calls for unsulphured molasses, do not substitute blackstrap.
  • To prevent cracks, roll cake in a tea towel generously dusted with powdered sugar as soon as it’s removed from the oven. Cake will be quite warm, chill in the refrigerator for 3 hours before adding whipped cream.
Whisking Wolf
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  • Sarah Gheen Sarah Gheen on Nov 28, 2020

    What exactly is cake flour and can an alternative be used?

    • See 4 previous
    • Whisking Wolf Whisking Wolf on Nov 29, 2020

      Hi June,

      All-purpose flour requires the addition of corn starch if substituting for cake flour. For this recipe, measure 1 cup of all-purpose flour then discard 2 tablespoons of that flour. Next, add 2 tablespoons of corn starch and sift the flour and corn starch together to aerate the mixture. Finally, proceed with the recipe only using the 3/4 cup measurement called for.

      Have a great day!

  • Valleycat1 Valleycat1 on Nov 29, 2020

    Sounds simple and delicious! I am going to hack a few other holiday recipes to add eggnog to the whipped cream.

    • Whisking Wolf Whisking Wolf on Nov 29, 2020

      Thanks for the review! Eggnog definitely kicks up the flavor of the whipped cream. Great idea to try it with other recipes, too!