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Apple Butter Cake Roll

 Apple Butter Cake Roll
“This is a new take on a pumpkin roll,” notes field editor Debbie White from Williamson, West Virginia. Her spicy gingerbread cake might make you think back fondly to Christmas at Grandma's!
10 ServingsPrep: 35 min. Bake: 15 min. + chilling


  • 3 eggs, separated
  • 1 cup all-purpose flour, divided
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 cup butter, melted
  • 1/4 cup molasses
  • 2 tablespoons water
  • 1 tablespoon confectioners' sugar
  • 2 cups apple butter


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper and grease the paper. Sprinkle with 1 tablespoon flour
  • and 2 tablespoons sugar; set aside.
  • In a large bowl, combine remaining flour and sugar; add the cinnamon,
  • baking powder, ginger, cloves and baking soda. In another bowl,
  • whisk the egg yolks, butter, molasses and water. Add to dry
  • ingredients and beat until blended. Beat egg whites on medium speed
  • until soft peaks form; fold into batter. Pour into prepared pan.

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Apple Butter Cake Roll (continued)

Directions (continued)

  • Bake at 375° for 12-14 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel
  • dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
  • up cake in the towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • Unroll cake; spread apple butter to within 1/2 in. of edges. Roll up
  • again. Cover and chill for 1 hour before serving. Refrigerate
  • leftovers. Yield: 10 servings.
Nutritional Facts: 1 slice equals 283 calories, 6 g fat (3 g saturated fat), 76 mg cholesterol, 143 mg sodium, 54 g carbohydrate, 2 g fiber, 3 g protein.