Gingerbread Designed Swiss Roll | The Squeaky Mixer

Gingerbread Designed Swiss Roll

If you know me, you know that I love Gingerbread Cookies. They are the cutest cookies to ever exist and they taste so deliciously warm and comforting. I love them so much that I even got one tattooed on my left hand. His name is Gingy…

This recipe is so much fun to make and it’s perfect for the Holiday season. This cake is subtly sweet with a strong vanilla flavor. The game changer is the gingerbread whipped cream and crushed gingerbread cookies swirled in the layers.

Gingerbread Designed Swiss Roll | The Squeaky Mixer

Designed Cake Master Guide

For this cake I am using my original Swiss Roll Recipe. You can check out my Designed Sheet Cake Master Guide however, to learn all about certain tips and tricks that will help you throughout the process of designing your very own cake.

Gingerbread Designed Swiss Roll | The Squeaky Mixer

If you’ve used my recipe in the past, I originally recommended a bit of chilled between each set of piping. So for example if you’d pipe the black outline of the gingerbread, I would have recommended 10 minutes of chilling before adding more details. BUT after a lot of testing, baking, piping, listening to your comments and feedback, I am happy to report that the chilling between each design is NOT necessary.

I’ve updated all of my recipes to fix this change. If the batter was prepared correctly, it should not be thin and runny. It should be thicker and fluffy which will allow you to pipe designs without the batter running on your cookie sheet. I do however recommend 5-8 minutes of chilling the finished designs before adding the batter on top πŸ™‚ That’s it!

Gingerbread Designed Swiss Roll | The Squeaky Mixer
Gingerbread Designed Swiss Roll | The Squeaky Mixer
Gingerbread Designed Swiss Roll | The Squeaky Mixer
Gingerbread Designed Swiss Roll | The Squeaky Mixer

Do You Have Questions About This Recipe?

I want you all to have the MOST success when trying out my recipes. I understand that this recipe can be a challenge and I don’t want any of you having a hard time on your own. Connect with me here on my website! I respond fastest here so go ahead and leave all your comments on this recipe and I will answer asap so you can get right into baking with confidence πŸ™‚


Gingerbread Designed Swiss Roll 🀎 You can find the full recipe on my website, link in bio! What recipes do you all wanna see for the Holidays?! ❀️ #bakingtiktok #recipe #recipes #thesqueakymixer #christmas #christmasbaking #christmasrecipe #christmascountdown #christmastiktok #cake #cakerecipe #cakedecorating #caketiktok #caketok #gingerbreadrecipe #gingerbread

♬ original sound – The Squeaky Mixer

Gingerbread Designed Swiss Roll

Recipe by Maddison Koutrouba –
4.5 from 31 votes


Cooking time


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  • 6 egg yolks

  • 4 Tbsp. sugar (for the egg yolk mixture)

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar (for the egg white mixture)

  • Gingerbread Whipped Cream
  • 1 cup heavy whipping cream

  • 1/4 cup confectioners sugar

  • dash salt

  • 1 tsp. vanilla

  • 3 Tbsp. Molasses

  • 1/4 tsp. ground ginger

  • 1/4 tsp. ground cinnamon


  • Preheat the oven to 375 degrees and grease a baking sheet with cooking spray and line with parchment paper. I am using a standard 13β€³ x 18β€³ cookie sheet. Use an edible marker to draw or trace little gingerbreads all over half of your parchment paper sheet.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple tsp. of batter into small bowls and dye every color you want for your design. For the gingerbread men I used a bit of brown, black for the outline, red, and green.
  • Place each color into a piping bag.
  • Trace and pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up an won’t see designs that are on the inside.
  • Pipe the remaining, uncolored batter on top of the gingerbread men to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle a rag or parchment paper with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on, off.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency. Fold in the molasses, ginger, and cinnamon.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread. This is option al but I also added some crushed gingerbread cookies in there for some extra flavor and texture.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

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  1. Do you leave it out on the counter or refrigerate when not being eaten?

    Also, can you freeze these to give as gifts? And then just have the recipient thaw them on the counter?

    1. Hi there! I always store these cakes wrapped tightly in the fridge so they stay fresh and don’t dry out πŸ™‚ These cakes can stay in the fridge sealed for up to one week! You can absolutely freeze these cakes as well for up to 2 months but just remember to tightly seal the cake in plastic wrap or an airtight container to keep it as fresh as possible πŸ™‚

  2. Hi! So excited to start making this! Did you mean to put 4 Tbsp of sugar on the ingredients list twice? Not sure if I need 4 or 8? Thanks!!

    1. Hi there! Sorry for the confusion – I just fixed this for you. The sugar is needed two different times in this recipe, 4 tbsp for the yolk mixture, and another 4 tbsp for the egg white mixture πŸ™‚

      I’ll be sure to clarify this in my recipes going forward. Thank you for helping me, and good luck with your roll Victoria!

    1. Hi there! I do not have a link to these exact gingerbread men but I always find the designs I want to use by googling and sorting through which designs I like the most! thank you 😊

    1. Hi there! You can absolutely go with another filling πŸ™‚ I would just suggest that whatever filling you go with, make sure it has some stability so that it doesn’t just ooze out the sides when the other cookie is placed on top. These cookies are buttery, perfectly sweet, and have just the right amount of vanilla so they go wonderfully with so many fillings.

  3. Is there somewhere that has the gingerbread man design to trace? Thank you! I just love all things gingerbread and want to make this!

  4. Hi! Can you send please create a pin for this gingerbread Swiss roll cake? If there is one in can’t find it and I want to pin it for later! Thanks