This Gingerbread Roulade Cake is my go-to holiday dessert when I want something festive, cozy, and a little show-stopping. It’s a soft, spiced sponge cake rolled up with a luscious cream filling that melts in every bite. The warm flavors of ginger, cinnamon, and cloves wrapped up in a light, fluffy swirl make it as delicious as it is beautiful. Whether it’s for a special gathering or just a quiet winter evening, this cake always brings comfort and joy.

Why You’ll Love This Recipe

I love how this roulade cake looks fancy but is surprisingly simple to make. The gingerbread flavor makes it feel perfectly seasonal, while the creamy filling keeps it light and balanced. It’s the kind of dessert that impresses guests but doesn’t stress me out in the kitchen. Plus, it’s easy to make ahead, and it only gets better after resting in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Granulated sugar
Molasses
All-purpose flour
Baking powder
Ground ginger
Ground cinnamon
Ground cloves
Salt
Vanilla extract
Powdered sugar (for dusting)
Heavy cream
Cream cheese or mascarpone (optional, for a richer filling)
Powdered sugar (for the filling)
Vanilla extract (for the filling)

Directions

I preheat the oven and line a jelly roll pan with parchment paper.
In a large bowl, I beat the eggs and sugar until pale and fluffy, then add molasses and vanilla.
I sift together the dry ingredients — flour, baking powder, salt, and all the spices — and gently fold them into the wet mixture.
I pour the batter into the prepared pan, spread it evenly, and bake until the cake springs back when touched.
While it’s still warm, I dust a clean kitchen towel with powdered sugar, invert the cake onto it, and gently roll it up from the short side. I let it cool completely rolled up to set its shape.
For the filling, I whip heavy cream (and cream cheese if using) with powdered sugar and vanilla until smooth and spreadable.
Once the cake is cool, I carefully unroll it, spread the filling evenly, and roll it back up tightly.
I chill the cake in the fridge before slicing, dusting with powdered sugar just before serving.

Servings and timing

This recipe makes about 8 to 10 slices and takes approximately 1 hour from start to finish, including cooling time. It’s ideal for holiday gatherings, weekend baking, or make-ahead entertaining.

Variations

I sometimes use maple syrup instead of molasses for a milder, slightly sweeter flavor.
A mascarpone-based filling gives the roulade a richer, tangier profile.
I add orange zest to the cream for a citrusy twist that pairs beautifully with the spices.
For extra flair, I drizzle the top with a light caramel or white chocolate glaze.
If I want a dairy-free version, I use coconut cream and dairy-free cream cheese in the filling.

storage/reheating

I store the roulade wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. The flavors actually deepen and improve as it rests. I don’t reheat this cake — I serve it chilled or at room temperature. If needed, I can freeze it (unfilled or filled), tightly wrapped, for up to one month. I just thaw it overnight in the fridge before serving.

FAQs

How do I keep the roulade from cracking?

I roll the cake while it’s still warm and flexible. That helps it hold its shape without breaking. I also avoid overbaking, which can dry it out.

Can I make this cake ahead of time?

Yes, I often make it a day in advance and let it chill overnight. It actually tastes better the next day once the flavors have melded.

What kind of molasses should I use?

I use unsulphured molasses for a deep, rich flavor without bitterness. I avoid blackstrap molasses, which can be too strong for desserts.

Can I use whipped cream alone for the filling?

Absolutely. I whip heavy cream with a bit of powdered sugar and vanilla. For more stability, I sometimes fold in softened cream cheese.

What’s the best way to roll the cake without sticking?

I dust the towel generously with powdered sugar and use parchment under the cake. I also let the rolled cake cool completely before unrolling and filling.

Conclusion

This Gingerbread Roulade Cake is one of my favorite ways to bring the cozy flavors of the season to the table. With its soft, spiced sponge and dreamy cream filling, it’s the kind of dessert that makes any winter moment feel special. Whether I’m sharing it with friends or just treating myself, it’s a beautiful, satisfying cake that always delivers.

Gingerbread Roulade Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Addictive Dan Dan Noodles are a spicy, savory, and nutty noodle dish featuring seasoned ground meat and a bold, creamy sauce that clings to every strand. Packed with umami and customizable heat, it’s a comforting, crave-worthy meal ready in under 30 minutes.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2–3 servings
Category: Main Course
Method: Stovetop
Cuisine: Chinese
Diet: Halal

Ingredients

1/2 lb ground beef
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce (divided)
1 tbsp Chinese black vinegar or rice vinegar
2–3 tbsp chili oil (to taste)
1 tbsp Chinese sesame paste or creamy peanut butter
1 tsp sugar
1/4 cup hot water or chicken broth
1/2 tsp Sichuan peppercorns (optional)
2–3 servings noodles (wheat noodles, ramen, or spaghetti)
1–2 cups bok choy or spinach (optional)
2 scallions, chopped
1 tbsp crushed peanuts or sesame seeds (for garnish)
1/4 tsp chili flakes (optional, for extra heat)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, whisk together sesame paste (or peanut butter), 1 tablespoon soy sauce, vinegar, chili oil, sugar, and hot water or broth until smooth to form the sauce.
Heat a skillet over medium heat. Cook the ground beef with garlic and ginger until browned and crispy. Season with the remaining soy sauce and chili flakes. Set aside.
Cook the noodles according to package instructions. In the last minute, add bok choy or spinach if using. Drain well.
Divide the sauce into serving bowls. Add hot noodles and toss to coat evenly.
Top each bowl with cooked beef, chopped scallions, and crushed peanuts or sesame seeds. Serve immediately.