Description
Spiced gingerbread roll cake is a holiday favorite! Perfectly spiced and filled with brown butter cream cheese frosting, this cake is perfect for Christmas.
Ingredients
Gingerbread Cake
- 3/4 cup (105 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (2 g) cinnamon
- 1 tsp (2 g) ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup (80 g) unsulphured molasses, at room temperature
- 3 large eggs (150 g), at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) dark brown sugar
- 1 tsp (4 g) vanilla extract
- 3/4 cup (90 g) powdered sugar, divided (for rolling)
Frosting
- 2 Tbsp (28 g) unsalted butter, cubed
- 4 Tbsp (56 g) unsalted butter, at room temperature
- 6 oz (168 g) reduced fat cream cheese, at room temperature
- 1 tsp (4 g) vanilla extract
- 1/8 tsp salt
- 1 1/4 cups (150 g) powdered sugar, sifted
Instructions
- Preheat oven to 375°F and spray a 10 x 15-inch jelly roll pan with nonstick spray; line pan with parchment paper and spray parchment paper with nonstick spray.
- Make cake: Whisk together flour, baking powder, baking soda, spices, and salt in a large bowl. Whisk together molasses, eggs, sugars, and vanilla in a medium bowl for 1 minute until fully incorporated and smooth. Add molasses mixture to flour mixture and fold in with a spatula just until no flour streaks remain.
- Spread the batter evenly into prepared pan and tap pan sharply to reduce air bubbles.
- Bake cake for 14 to 15 minutes, until the cake springs back to the touch. While the cake bakes, place a piece of parchment paper flat on the kitchen counter and dust with 1/2 cup powdered sugar.
- Remove cake from the oven and immediately turn out onto prepared parchment. Slowly and carefully peel off the parchment paper from the back of the cake. Dust the cake with remaining 1/4 cup powdered sugar. Starting from the narrow end, carefully and gently roll up the cake with the parchment paper. Transfer rolled up cake to a wire rack and place seam side down; let cool completely.
- Brown butter: Cook 2 tablespoons (28 g) cubed butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. Pour brown butter into a mixer bowl and let cool to room temperature (about 15 minutes).
- Make frosting: Add remaining 4 tablespoons (56 g) butter and cream cheese to the mixer bowl (with the cooled brown butter) and beat until combined. Mix in vanilla and salt. Beat in powdered sugar on low speed until incorporated, then on medium speed until soft and creamy.
- Assemble cake: Gently unroll the cooled cake, and use an offset spatula to spread frosting over the cake. Carefully re-roll the cake, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Dust with powdered sugar before slicing and serving (trim any uneven edges before cutting into slices).
- Store leftovers in an airtight container in the refrigerator up to 2 days.
Notes
Molasses: I use and recommend Grandma’s Original Molasses.
Make ahead: The gingerbread cake can be made ahead of time. Once fully cooled, chill the cake (still rolled up in the parchment paper) for up to a day before adding the filling. Bring cake to room temperature before unrolling. The filling is easiest to spread when it’s freshly made.
Freezing tips: Freeze prepared gingerbread roll flat on a baking sheet for 1 hour, then wrap well in plastic wrap or foil and place in a freezer bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw gingerbread roll overnight in the refrigerator (still wrapped to prevent condensation). Dust with powdered sugar before slicing and serving.