This Spiced Gingerbread Roll Cake with Eggnog Filling is a holiday showstopper!
I didn’t really discover or appreciate gingerbread until I was an adult. As a kid, I was much more likely to head for the chocolate or apple pie. Then, a few years ago, I popped a gingerbread cookie on a whim, and that was that. I was a convert. The spicy bite of ginger, cinnamon, and molasses won me over. Now, come November I’m dreaming of gingerbread and ginger cookies and more recently, this Gingerbread Roll Cake with Eggnog Cream Filling.
Pumpkin Roll Cake is a tradition in our family, but I’m feeling a little pumpkin-ed out this year, so I decided to switch things up with another favorite holiday flavor. This gingerbread cake is light, airy, and full of real ginger flavor. I like my ginger desserts to have a little zing, and this one definitely does. It’s got a double dose of zip from fresh and dried ginger, plus plenty of warmth from cinnamon, allspice, and cloves.
Then there’s the filling. I’ll take any excuse to eat a good cream cheese filling, but this one is extra special. Thanks to a double shot of Amoretti’s egg nog syrup and a sprinkling of cinnamon, this filling is rich, boozy, and the perfect compliment to the gingerbread cake.
Amoretti’s line of premium syrups make it easy to add a pop of flavor to all your favorite holiday baked goods. I used to only think of syrups for my morning coffee, but now I’m loving the way they can quickly transform a standard recipe into something wonderful. Whether it’s the taste of mint, cinnamon, chai, or creme brulee you’re after, Amoretti has a syrup for you.
This is a great recipe to make ahead of time and freeze for the holidays. It looks stunning on a Thanksgiving table, and the fact that it was a cinch to make can just be our little secret. Enjoy!
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This recipe was developed in partnership with Amoretti. As always, all opinions are my own. Thank you for supporting the brands who keep this blog up and running!