Description
A moist and tender spiced gingerbread cake rolled up with a smooth cream cheese frosting, making it the perfect dessert for the holiday season.
Ingredients
Scale
- 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, room temperature
- 3 large eggs (150 g), 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, room temperature
- 6 oz (168 g) reduced fat cream cheese, room temperature
- 1 tsp (4 g) vanilla extract
- 1/8 tsp salt
- 1 1/4 cups (150 g) powdered sugar, sifted
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch baking pan with parchment paper and grease it lightly.
- In a bowl, sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, beat eggs and sugars until thick. Add molasses and vanilla.
- Gradually fold in the dry ingredients, then pour the batter into the prepared pan and smooth evenly.
- Bake for 12-15 minutes, until the cake is set.
Notes
Tips for cooling the cake, handling delicate cake rolls, and adding optional spices for variation.
- Prep Time: 25 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Gingerbread Roll