Description
This Gingerbread Roll with Sugar Cookie Buttercream is a festive holiday dessert featuring a soft, spiced gingerbread sponge rolled around a luscious, sugar cookie-inspired buttercream. Perfect for Christmas parties or cozy winter gatherings, this eye-catching cake roll is packed with seasonal flavor and a creamy, nostalgic filling.
Ingredients
Scale
- For the gingerbread cake:
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup molasses
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- Powdered sugar, for dusting
- For the sugar cookie buttercream:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tbsp milk or heavy cream
- ½ tsp vanilla extract
- ½ tsp almond extract (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, beat eggs and granulated sugar until thick and pale. Add molasses and mix until combined.
- In another bowl, whisk together flour, baking powder, ginger, cinnamon, cloves, and salt. Gently fold into the wet mixture.
- Spread batter evenly in prepared pan and bake for 10–12 minutes or until cake springs back when touched.
- Immediately turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake up in the towel from the short end. Let cool completely.
- Meanwhile, beat butter until creamy. Add powdered sugar, milk, vanilla, almond extract, and salt. Beat until smooth and fluffy.
- Unroll cooled cake, spread evenly with buttercream, and gently re-roll. Wrap in plastic and chill for at least 30 minutes before slicing.
- Dust with powdered sugar before serving if desired.
Notes
- Use a clean towel and powdered sugar to prevent sticking when rolling the cake.
- Chill the roll before slicing for cleaner cuts.
- Customize the buttercream with sprinkles or a dash of cinnamon for holiday flair.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze unfilled cake roll for up to 1 month—thaw and fill before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 270
- Sugar: 26g
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g