Gingerbread Roll Cake with Eggnog Cream Filling
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 Cream Cheese Roll 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!
If you’d like to learn more about Amoretti’s Premium Syrups, follow them on Twitter, Instagram,Facebook and YouTube.
Gingerbread Cake Roll with Eggnog Cream Filling
- 5 large eggs, separated
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2 Tablespoons grated fresh ginger
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- Pinch cloves
- 1/4 teaspoon salt
- 1/4 cup granulated sugar, plus 2 Tablespoons
For the filling:
- 12 ounces cream cheese, at room temperature
- 2 Tablespoons Amoretti Eggnog syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
For the cake:
- Preheat the oven to 325 degrees and line an 11 x 17 inch rimmed baking sheet with a piece of parchment paper.
- In the bowl of an electric mixer, beat the egg yolks until they turn pale in color, about 2 minutes. Add the molasses, brown sugar, and fresh ginger and beat until well combined.
- In another mixing bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice, cloves, and salt. Add this mixture to the egg mixture and beat until combined.
- In another clean bowl with a clean beater blade for the electric mixer, beat the egg whites on mediums speed until soft, frothy peaks begin to form. Slowly beat in the 1/4 cup of sugar, increasing the speed to medium high and beating until stiff, glossy peaks form. Gently fold the egg white mixture into the molasses mixture until no white streaks remain.
- Pour the batter onto the prepared baking sheet and smooth it until it's level. Bake for 14-16 minutes or until browned and firm to the touch. The cake should bounce back when you press on it. Remove from oven and cool for 15 minutes.
- Sprinkle the cake with the remaining 2 Tablespoons of sugar. Run a very sharp knife along the outside of the cake. Place a clean kitchen towel over the cake and top with a large cutting board. Holding the cutting board and the cake pan, carefully invert the cake onto the kitchen towel and cutting board. Allow to cool completely.
For the filling:
- In a bowl, beat together the cream cheese, egg nog syrup, egg nog, and vanilla. Slowly beat in the powdered sugar on low speed until no lumps remain. To assemble, spread the cream cheese mixture along the cake, leaving about 1/2 inch on all sides. Roll the cake starting from one short side and rolling towards the other. Cover with saran wrap and refrigerate or freeze until ready to serve. When ready to serve, remove the roll and sprinkle with powdered sugar.
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!
I love all of the ginger in this, and that eggnog syrup sounds incredible!!
Omg this is glorious! Everything about it – the photos, the perfect roll, the flavours, the booze (of course). Love love love.
You said the magic words here, boozy. Plus I sort of feel like gingerbread and eggnog belong together. This cake is just perfect.
See, I’m not a fan of actually drinking eggnog (the texture!), but I like the flavors of it. The eggnog syrup in the cream cheese filling is the way I choose to take my eggnog this year, please and thank you 🙂
I also didn’t love gingerbread until I was an adult. But I definitely always loved eggnog. Everything about this cake is just perfect!
I’ve had my fair share of pumpkin rolls but never would have thought of gingerbread rolls! Can’t wait to try this one.
Oh yum – this cake looks so perfect for the holidays! I may have also
succumbed to buying eggnog, like three days after Halloween… 🙂
Oh yum – this cake looks so perfect for the holidays! I may have also succumbed to buying eggnog, like three days after Halloween… 🙂
It can never be too early for eggnog!
I can not get over how gorgeous this cake turned out. My fork is ready!
“boozy”. Is that a real word? =) Love your writing! This looks scrumptious.
It is now I guess! 🙂 Thanks Katie!
Oh man you broke out the eggnog already!? I did see it at the grocery store the other day but couldn’t bring myself to buy it just yet. Now I may have to cause this is awesome.