This Gingerbread Cake Roll with Eggnog Whipped Cream is a festive holiday dessert that combines the warm spices of gingerbread with the creamy richness of eggnog. The soft, spiced sponge cake is rolled with a light and airy eggnog-infused whipped cream, making it the perfect sweet treat for Christmas gatherings or winter celebrations.

Why You’ll Love This Recipe

Perfect for the Holidays – Combines classic seasonal flavors in a beautiful rolled cake.
Light and Fluffy Texture – Soft gingerbread sponge cake with a creamy, airy filling.
Impressive but Easy – Looks elegant but is simple to make with the right technique.
Make-Ahead Friendly – Can be prepared in advance for stress-free holiday hosting.
Customizable – Adjust the spices or add a boozy touch to the filling.

Ingredients

Gingerbread Cake Roll with Eggnog Whipped Cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Gingerbread Cake:

All-purpose flour
Baking powder
Baking soda
Ground ginger
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Eggs
Granulated sugar
Molasses
Vanilla extract
Milk

For the Eggnog Whipped Cream Filling:

Heavy whipping cream
Eggnog
Powdered sugar
Vanilla extract
Ground nutmeg

For Dusting & Garnishing:

Powdered sugar
Whipped cream or a drizzle of caramel (optional)

Directions

Make the Gingerbread Cake:

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper and lightly grease it.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
Mix Wet Ingredients: In another bowl, beat eggs and sugar until light and fluffy. Stir in molasses, vanilla extract, and milk.
Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.
Bake: Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake is set and springs back when lightly touched.
Roll the Cake: While warm, carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.

Make the Eggnog Whipped Cream:

Whip the Cream: In a chilled mixing bowl, beat heavy whipping cream until soft peaks form.
Add Flavorings: Add eggnog, powdered sugar, vanilla extract, and nutmeg. Continue beating until stiff peaks form.

Assemble the Cake Roll:

Unroll & Fill: Gently unroll the cooled cake and spread the eggnog whipped cream evenly over the surface.
Re-Roll: Roll the cake back up (without the towel) and place it seam-side down. Refrigerate for at least 1 hour to set.
Dust & Serve: Before serving, dust with powdered sugar and garnish as desired.

Servings and Timing

Servings: 8-10 slices
Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling & Chilling Time: 1 hour
Total Time: About 1.5 hours

Variations

Boozy Twist: Add a splash of rum or bourbon to the whipped cream for an extra holiday kick.
Chocolate Gingerbread Roll: Drizzle melted white or dark chocolate over the top for a decadent touch.
Cream Cheese Filling: Swap the eggnog whipped cream for a spiced cream cheese filling.
Nutty Crunch: Add crushed pecans or walnuts inside the filling for extra texture.
Spiced Syrup Brush: Lightly brush the cake with a cinnamon-sugar syrup before adding the filling for more moisture.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Tip: Best served chilled for a firm yet creamy texture.

FAQs

Can I make this cake roll ahead of time?

Yes! You can prepare it a day in advance and refrigerate until ready to serve.

How do I prevent my cake from cracking when rolling?

Roll the cake while it’s still warm using a powdered sugar-dusted towel, then let it cool completely in the rolled shape before filling.

What if my cake cracks?

If small cracks appear, dust with powdered sugar or drizzle with chocolate to cover them. The taste will still be amazing!

Can I use store-bought eggnog?

Yes! Store-bought or homemade eggnog both work well in the whipped cream filling.

How do I get a perfectly even roll?

Use an offset spatula to spread the filling evenly and roll the cake gently but firmly.

Can I make this dairy-free?

Use coconut whipped cream and a dairy-free eggnog alternative.

Can I use a different filling?

Yes! Cream cheese frosting, vanilla buttercream, or even chocolate mousse would work well.

Do I need a jelly roll pan?

A 10×15-inch pan is ideal, but you can use a similar-sized pan as long as the batter spreads evenly.

Can I add caramel or chocolate drizzle?

Absolutely! Drizzle caramel or melted chocolate over the cake before serving for extra indulgence.

How long does it need to chill before serving?

At least 1 hour is best to help the flavors meld and the roll set properly.

Conclusion

This Gingerbread Cake Roll with Eggnog Whipped Cream is a show-stopping holiday dessert that’s as delicious as it is festive. With warm spices, a fluffy whipped cream filling, and a soft, rollable sponge, this cake is sure to impress at any holiday gathering. Make it ahead of time for a stress-free dessert that everyone will love!

Gingerbread Cake Roll with Eggnog Whipped Cream