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Gingerbread Cake Roll with Eggnog Whipped Cream

gingerbread cake roll
A perfect combination of spicy gingerbread cake and creamy eggnog whipped cream, this dessert is sure to impress your family and friends during festive gatherings.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Serving Size 8

Ingredients

Gingerbread Cake Roll

  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1/2 cup molasses
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp ground ginger
  • 1/2 tsp salt

Eggnog Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup eggnog

Instructions

  • Preheat the oven to 350°F and prepare a 10x15 inch jelly roll pan by lining it with foil, greasing, and flouring.
  • Beat eggs with sugar, applesauce, and molasses, then add dry ingredients, spread in the pan, and bake for 10-12 minutes.
  • Whip heavy cream until soft peaks form, add powdered sugar, vanilla, and eggnog to create the eggnog whipped cream.
  • Roll the cake in a towel, cool, spread whipped cream, re-roll, top with more cream, and dust with cinnamon.

Notes

For best results, gently unroll the cake while warm and be generous with the eggnog whipped cream for a decadent finish.