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Gingerbread Cake Roll with Caramel Drizzle and Spiced Whipped Cream Recipe

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3.8 from 88 reviews

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

Description

This Gingerbread Cake Roll is a festive dessert featuring a moist spiced cake rolled with a luscious caramel cream cheese whipped cream filling. The cake is delicately spiced with ginger, cinnamon, nutmeg, allspice, and cloves, and is complemented by a rich homemade caramel sauce. Perfect for holiday gatherings or special occasions, this recipe includes detailed steps for creating the caramel, baking the cake, preparing the filling, and decorating the roll.

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

  • 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

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 completely (3-5 minutes). Add butter and let it melt. Bring mixture to a boil over medium heat without whisking to avoid crystallization, boiling until deep golden copper color (10-15 minutes). Remove from heat and slowly add heavy cream while whisking. Add vanilla extract and salt to taste. Allow sauce to cool and thicken.
  2. Prepare Cake Pan and Ingredients: Preheat oven to 350°F (175°C). Spray a 17×12-inch jelly roll sheet pan with baking spray and line bottom with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.
  3. Mix Wet Ingredients and Combine: In a large bowl, whisk egg yolks, brown sugar, molasses, sour cream, vegetable oil, and vanilla extract until well combined. Gently whisk dry ingredients into wet ingredients just until combined; do not overmix.
  4. Whip Egg Whites: Using a mixer, beat egg whites on high speed until stiff peaks form. Fold one-third of whipped egg whites gently into the batter to loosen it. Fold in remaining egg whites until well combined.
  5. Bake the Cake: Evenly spread batter into prepared sheet pan. Bake for 10-12 minutes, or until the top springs back when touched and a toothpick inserted comes out clean.
  6. Roll the Cake: While cake bakes, lay a hand towel on counter and dust generously with powdered sugar. Immediately dust cake with powdered sugar, turn out onto towel, and roll cake up from shorter end with towel inside. To prevent cracks, unroll and re-roll cake a few times during cooling (2-3 hours) to maintain elasticity.
  7. Make the Filling: For the filling portion, whip ¾ cup heavy cream with ¼ cup powdered sugar and ¾ teaspoon vanilla until thickening. Soften and mix 4 ounces cream cheese until smooth, then whip together with cream until medium to stiff peaks form.
  8. Fill the Cake Roll: Carefully unroll cooled cake, warm caramel sauce until spreadable, and spread about ½ cup over cake. Evenly spread whipped cream filling over caramel, leaving edges clear. Re-roll cake without towel. Wrap in plastic wrap seam side down and refrigerate at least 1 hour or overnight.
  9. Decorate and Serve: When ready to serve, remove wrap and place cake on platter. Dust with powdered sugar and drizzle caramel sauce. For decoration, whip remaining 6 tablespoons heavy cream with 2 tablespoons powdered sugar and ¼ teaspoon vanilla until thickening. Mix remaining 2 ounces cream cheese until smooth and whip into cream to medium/stiff peaks. Pipe whipped cream decoratively on cake. Optionally garnish with gingerbread men. Store covered in fridge; consume within 3-4 days.

Notes

  • Do not whisk the sugar-water mixture while boiling caramel to prevent crystallization.
  • Dusting the towel liberally with powdered sugar prevents the moist molasses cake from sticking during rolling.
  • Rolling and unrolling the cake while cooling helps maintain moisture and elasticity to avoid cracking.
  • Caramel sauce can be stored in the fridge for up to two weeks.
  • Whipped cream filling can be prepared in two batches if you wish to fill and decorate on separate days to retain fluffiness.
  • Warm the caramel sauce gently before spreading to ensure it spreads easily without running.
  • Store the finished cake roll covered in the refrigerator and consume within a few days for best texture and flavor.
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/gingerbread-cake-roll-with-caramel-drizzle-and-spiced-whipped-cream-recipe/