Gingerbread is one of the classic baked treats that is enjoyed by many – including us! That’s why we decided to share a recipe that we think could strengthen your love for gingerbread. Yes, your eyes aren’t fooling you, this recipe is for a gingerbread and peach-flavored cake roll, how awesome is that? If you want to know how you can make this holiday vibes-inducing dessert, then read the entire recipe below. 


  • 4 large eggs 
  • 1 and 1/3 cups of all-purpose flour 
  • 1/2 cup of packed dark brown sugar 
  • 1/2 cup of sugar 
  • 1/4 cup of water 
  • 3 tablespoons of molasses 
  • 3 tablespoons of melted butter 
  • 2 teaspoons of pumpkin pie spice 
  • 1 teaspoon of ground cinnamon 
  • 1 teaspoon of vanilla extract 
  • 1/2 teaspoon of baking soda 
  • 1/2 teaspoon of baking powder 
  • 1/4 teaspoon of salt 
  • Confectioner’s sugar 

*for the filling 

  • 2 packs of melted and softened cream cheese, 8 ounces each 
  • 1 and 1/4 cups of peach preserves 
  • 1 and 1/4 teaspoons of ground cinnamon 
  • 1 and 1/4 teaspoons of ground ginger 
  • 1/4 teaspoon of ground nutmeg 
  • Sliced peaches (optional) 
  • Confectioner’s sugar (optional) 


  1. Preheat your oven to 350°. 
  2. Line a 15” x 10” x 1” baking pan with wax paper. Grease the paper with oil or butter then set aside. 
  3. Beat your eggs in a large mixing bowl. 
  4. Slowly add your sugars and continue beating until the mixture gets a thick consistency.
  5. Add the vanilla, molasses, butter, and water then keep on beating until they are properly incorporated in the mixture. 
  6. Fold in your flour, baking soda, baking powder, cinnamon, and pumpkin pie spice into the egg mixture. Beat until all ingredients are appropriately combined, and the texture of the batter becomes smooth. 
  7. Spread the batter evenly into your baking tray. 
  8. Pop it in the oven for about 12 to 15 minutes. The cake is ready if it bounces back when touched or when a toothpick comes out clean/dry when inserted in it. 
  9. While waiting for the cake to cook, it’s time to do your filling. Combine your peach preserves, cream cheese, cinnamon, nutmeg, and ginger in a separate mixing bowl. Beat them all together until their texture becomes smooth. 
  10. Once the timer is up, check if your cake is ready. If It is, pull it out of the oven and let it cool down in its tray. 
  11. After that, invert your cake onto a towel or baking rug (we used the Roll N’ Go Non-Stick Baking Rug) and then peel the wax paper. 
  12. Apply the filling evenly on the top of your sheet cake. 
  13. The rolling process will start now. Lift one end of the mat carefully over the cake to form the first rolled layer. 
  14. Slightly press the folded part of the cake before peeling it off the baking mat. 
  15. Adjust the baking rug and repeat the process until you complete the entire roll. 
  16. Let the rolled cake rest in the baking rug for a couple of minutes before transferring it into a serving tray. 
  17. Garnish with confectioner’s sugar and more peach preserves if you want. 
  18. Slice the cake and serve.
  19. Enjoy!