Name: Christmas Gingerbread Swiss Cake Roll Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 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; 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; Gingerbread cookies

Hey friend, if you’re looking for a festive dessert that truly steals the show, you’ve got to try this Christmas Gingerbread Swiss Cake Roll Recipe. I absolutely love how this cake roll combines that warm, cozy gingerbread flavor with a creamy, dreamy filling — it’s like Christmas wrapped in every bite. Plus, it’s surprisingly straightforward to make, even if you haven’t tackled a Swiss roll before. Stick around and I’ll walk you through every step to help you nail it perfectly!

🤍

Why You’ll Love This Recipe

Perfect Holiday Flavors: The blend of cinnamon, cloves, ginger, and molasses brings an authentic gingerbread taste to life.
Light Yet Luxurious Texture: The fluffy cake paired with creamy ginger-spiced filling is a mouthwatering dream come true.
Great Make-Ahead Option: You can prepare it in advance, making holiday entertaining a breeze for you.
Impressively Simple To Make: With a little guidance, you’ll be rolling up this cake like a pro – no special baking skills required.

A white plate holds a single slice of brown cake roll with a light cream swirl inside, positioned near the center. Next to the cake roll, on the right side, is a small mushroom-shaped cookie decorated with white icing that looks like spots on the mushroom cap. Behind the plate, a silver fork with a dark wooden handle rests on the plate's edge. The scene is softly lit by small warm string lights in the blurred background, set on a white marbled surface with a hint of green from a pine branch on the left side. Photo taken with an iphone --ar 2:3 --v 7 - Christmas Gingerbread Swiss Cake Roll, holiday gingerbread cake, festive Swiss roll dessert, Christmas cake roll, gingerbread sponge cake

Ingredients You’ll Need

The magic of this Christmas Gingerbread Swiss Cake Roll Recipe is in the balance of spices and textures. Each ingredient plays a special role, and I’ve learned a couple of tricks over time that really help everything come together beautifully.

Flat lay of three whole brown eggs with clean shells, a small mound of all-purpose flour on a white ceramic plate, a small white bowl of ground cinnamon, a small white bowl of ground cloves, a small white bowl of ground ginger, a small white bowl of kosher salt, a small white bowl of baking soda, a small white bowl of dark molasses, a small pat of melted butter on a white ceramic dish, a small white bowl of granulated sugar, a small white bowl of confectioners’ sugar, a white ceramic bowl of softened cream cheese, a small pat of unsalted butter on a white ceramic dish, a small white bowl of vanilla extract, a small white bowl of minced crystallized ginger, a few gingerbread cookies placed simply, all arranged symmetrically and naturally fresh, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Christmas Gingerbread Swiss Cake Roll, holiday gingerbread cake, festive Swiss roll dessert, Christmas cake roll, gingerbread sponge cake

Eggs: Separating yolks and whites helps create that light, airy texture essential for the cake.
All-purpose flour: Keeps the cake tender but sturdy enough to roll without cracking.
Ground cinnamon, cloves, ginger: The classic gingerbread spice trio that fills your kitchen with holiday cheer.
Baking soda and kosher salt: Provide lift and balance the sweetness.
Molasses: This gives the cake its deep, rich gingerbread flavor and beautiful dark color.
Butter: Melted for richness, it keeps the cake moist.
Sugar: Helps stabilize the egg whites and sweetens the batter.
Confectioners’ sugar: For dusting and folding into the filling — key for silky smoothness.
Cream cheese: The base of the filling, delivering that creamy tang that’s perfect against the spice.
Unsalted butter (for filling): Adds richness without extra saltiness.
Vanilla extract: Brightens up the filling flavors beautifully.
Minced crystallized ginger: My little secret for extra zing and texture within the filling.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Christmas Gingerbread Swiss Cake Roll Recipe my own by trying different fillings or toppings. Feel free to get creative — it’s your holiday treat after all!

Chocolate Filling: Sometimes I swap the cream cheese filling for a rich chocolate ganache. It’s decadently delicious and still keeps that gingerbread charm.
Nutty Twist: Adding chopped toasted pecans or walnuts inside the filling gives a wonderful crunch that my family absolutely enjoys.
Vegan Version: I’ve experimented with dairy-free cream cheese and flax eggs for friends with dietary restrictions, and it still turns out delectable.
Spiced Whipped Cream: For a lighter fill, you can replace the cream cheese with spiced whipped cream — just add a touch of cinnamon and ginger.

How to Make Christmas Gingerbread Swiss Cake Roll Recipe

Step 1: Whip Up the Spiced Gingerbread Batter

Start by preheating your oven to 350°F and greasing a 13×18-inch baking pan lined with parchment paper — a full-sheet pan is perfect for this roll. In a bowl, whisk together your flour, cinnamon, cloves, ginger, baking soda, and salt. This spice medley is what gives your cake that unmistakable gingerbread warmth.

Next, beat the egg yolks on high speed until thick and pale, about 3 minutes — this step adds volume and richness. Then mix in the molasses and melted butter until combined.

In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add sugar one tablespoon at a time, beating after each addition until it dissolves and produces glossy, stiff peaks. Folding these fluffy whites gently into your yolk mixture, followed by the flour mixture, keeps the batter light and airy — essential for a perfect roll.

Step 2: Bake and Roll the Cake

Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 9-12 minutes — keep an eye on it because you want the cake springy to the touch but not browned too darkly. This short baking time maintains moisture and flexibility for rolling.

Once out of the oven, let it cool 5-8 minutes in the pan. Then carefully invert it onto a tea towel sprinkled with confectioners’ sugar and peel off the parchment paper. Gently dust the cake top with more sugar and roll it up inside the towel from the short side. This little trick helps “train” the cake to roll easily later without cracking. Let it cool completely rolled — patience here pays off big time.

Step 3: Make the Creamy Gingerbread Filling

While your cake cools, whip up the filling by blending softened cream cheese, butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar. Beat until smooth and fluffy — the crystallized ginger adds just the right balance of sweet heat that takes this filling over the moon delicious.

Step 4: Assemble and Chill

Once the cake is completely cooled, unroll it carefully (it should bend without cracking if you followed the rolling tip). Spread the filling evenly across the cake surface. Then roll it back up gently—no towel this time. Wrap it tightly in plastic wrap and chill it in the fridge until you’re ready to impress your guests.

👨‍🍳

Pro Tips for Making Christmas Gingerbread Swiss Cake Roll Recipe

Fold Gently for Fluffiness: When folding in the egg whites, use a light hand to keep the batter airy and prevent deflating.
Use a Clean Tea Towel: I always make sure the towel is lint-free and dusted with confectioners’ sugar to avoid sticking when rolling.
Don’t Skip Cooling Time: Rolling the cake warm can cause cracks and breakage – patience here results in smoother rolls.
Sharp Knife Slicing: Use a serrated or very sharp knife to cut even slices without squishing your beautiful roll.

How to Serve Christmas Gingerbread Swiss Cake Roll Recipe

Christmas Gingerbread Swiss Cake Roll Recipe - Serving

Garnishes

I like to sprinkle the finished roll with a dusting of confectioners’ sugar for a snowy effect and add mini gingerbread cookies or festive sprinkles for that adorable holiday touch. You can also drizzle a bit of melted white chocolate for an elegant finish that wows every time.

Side Dishes

This cake pairs beautifully with a hot cup of spiced latte or a mug of mulled cider. For a richer experience, serve alongside whipped cream or vanilla bean ice cream — it’s like a cozy Christmas afternoon in every bite.

Creative Ways to Present

For holiday gatherings, I sometimes place the cake roll on a festive platter lined with fresh cranberries and rosemary sprigs for extra color and aroma. Wrapping ribbon around the roll or adding edible gold dust makes it party-ready and festive without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover slices wrapped tightly in plastic wrap or in an airtight container in the refrigerator, where they keep well for up to 4 days. The flavors actually tend to meld and deepen the next day, so don’t be surprised if it tastes even better.

Freezing

I’ve frozen the fully assembled cake roll wrapped in multiple layers of plastic wrap and foil, and it thaws beautifully in the fridge overnight. Just slice and serve after thawing — no compromise in texture or flavor.

Reheating

This cake is best served chilled or at room temperature, so I usually avoid reheating. But if you want to warm slices slightly, a few seconds in the microwave (10-15 seconds) does the trick — just don’t overdo it or the filling can get too soft.

FAQs

Can I make the Christmas Gingerbread Swiss Cake Roll Recipe ahead of time?

Absolutely! This cake roll is perfect for make-ahead holiday prep. Bake and assemble it a day or two before, then keep it refrigerated until serving. The flavors improve as it rests.
How do I avoid cracks when rolling the cake?

The key is rolling the cake while it’s still warm and using a powdered sugar-dusted towel to help shape it gently without sticking. Let it cool rolled up to set the shape before unrolling to add the filling.
What if I don’t have crystallized ginger?

You can leave it out, but I recommend adding a little extra ground ginger or a splash of ginger extract to keep the filling flavorful. Alternatively, finely chopped candied ginger works well too.
Can I use gluten-free flour for this recipe?

Yes, a 1:1 gluten-free baking flour blend can be substituted. Just be mindful the texture might be slightly different but still delicious.
How long does the cake keep in the fridge?

Stored properly in an airtight container, the cake roll stays fresh for up to 4 days. Beyond that, the texture may start to decline.

Final Thoughts

When I first made this Christmas Gingerbread Swiss Cake Roll Recipe, I was amazed at how approachable it was despite looking so impressive. It quickly became a holiday favorite for me and everyone I share it with. Honestly, it’s the perfect blend of nostalgic gingerbread with a creamy twist that makes you want seconds (and thirds!). So, go ahead and give it a try this season — I’m confident you’ll enjoy making and sharing it as much as I do.