Ingredients

Gingerbread Sponge Cake:

3/4 cup all-purpose flour

1 teaspoon baking powder
1 teaspoon cinnamon

1 teaspoon ground ginger
1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 eggs

1/4 cup brown sugar
1/2 cup molasses
2 teaspoons unsalted butter, melted

1 teaspoon vanilla extract

Spiced Rum Cream Cheese Frosting:

1 tablespoon spiced rum

8 ounces cream cheese, room temperature
3 cups powdered sugar
2–3 tablespoons heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper, leaving overhang on the edges, and lightly spray the parchment to prevent sticking.

Step 2: In a bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt to form your dry spice mixture.

Step 3: In an electric mixer, beat the eggs and brown sugar on high speed for 4–6 minutes until light and fluffy. Slowly add molasses, melted butter, and vanilla extract, mixing just until combined.

Step 4: Gradually fold in the dry flour and spice mixture, mixing gently until just combined to keep the batter light.

Step 5: Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 9–11 minutes, until the center springs back when touched lightly.

Step 6: Remove the cake from the oven. While still warm, fold one end of the parchment over the cake and roll it gently with the parchment inside. Let cool completely on a rack for about one hour.

Step 7: To make the frosting, beat the spiced rum and cream cheese until smooth. Gradually add powdered sugar on low speed. If too thick, add heavy cream a tablespoon at a time until spreadable.

Step 8: Once the cake is cool, carefully unwrap it and spread half the frosting evenly over the surface. Re-roll the cake into a log and place seam side down on a serving platter.

Step 9: Cover the outside of the log with the remaining frosting. Use a fork to create bark-like texture on the frosting. Decorate with cinnamon sugar and festive garnishes like cranberries, rosemary, or pinecones.

Tips & Variations

Ensure cream cheese is at room temperature before frosting to avoid lumps and achieve a smooth texture.

Allow the cake to cool fully before applying frosting to prevent melting or sliding.

Use a serrated knife to trim the log ends just before serving for a clean, polished look.

Substitute spiced rum with bourbon or brandy if preferred.

For extra flavor, add a teaspoon of orange zest to the batter.

FAQs

Can I make the gingerbread sponge cake ahead of time?

Yes, you can bake the sponge cake a day in advance. Wrap it well in plastic wrap and store it at room temperature to keep it moist. Refrigerate only if your kitchen is very warm.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and pliable helps prevent cracks. Also, roll it gently with the parchment paper inside initially and unroll only after it has fully cooled.