Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Cake Roll with Eggnog Whipped Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday, American
  • Diet: Vegetarian

Description

A soft, spiced gingerbread cake rolled up with fluffy eggnog whipped cream—this holiday dessert is as stunning as it is delicious!

Ingredients

For the Gingerbread Cake:

  • 3/4 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp salt

  • 3 large eggs

  • 1/2 cup granulated sugar

  • 1/4 cup molasses

  • 1 tsp vanilla extract

  • 2 tbsp milk (or eggnog)

  • 1/4 cup powdered sugar (for dusting the towel)

For the Eggnog Whipped Cream:

  • 1 cup heavy whipping cream

  • 1/4 cup eggnog

  • 2 tbsp powdered sugar

  • 1/2 tsp vanilla extract

  • 1/4 tsp ground nutmeg

For Garnish (Optional):

 

  • Extra powdered sugar for dusting

  • Whipped cream swirls

  • Cinnamon sticks or holiday sprinkles

Instructions

Make the Cake:

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.

  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.

  3. Beat eggs & sugar: In a large bowl, beat eggs and sugar with a mixer for 3-4 minutes, until thick and pale.

  4. Add molasses & milk: Mix in molasses, vanilla, and milk until combined.

  5. Fold in dry ingredients: Gently fold in the dry ingredients until just combined.

  6. Bake: Spread the batter evenly in the prepared pan and bake for 10-12 minutes, until the cake springs back when touched.

  7. Roll the cake: Immediately turn the cake onto a powdered sugar-dusted towel. Peel off the parchment, roll it up with the towel, and let it cool completely.

Make the Eggnog Whipped Cream:

  1. Whip cream: In a chilled bowl, beat heavy cream, eggnog, powdered sugar, vanilla, and nutmeg until stiff peaks form.

Assemble the Cake Roll:

 

  1. Unroll the cooled cake, spread the whipped cream evenly, then carefully re-roll it (without the towel).

  2. Chill: Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.

  3. Serve: Dust with powdered sugar and slice!

Notes

  • Roll the cake while warm to prevent cracking.

  • Store in the fridge for up to 3 days or freeze (wrapped) for up to 2 months.

 

  • For a stronger eggnog flavor, add 1 tbsp rum or bourbon to the whipped cream!

Find it online: https://quickbiteskitchen.com/gingerbread-cake-roll-with-eggnog-whipped-cream/