Pumpkin Cake Roll
This Pumpkin Cake Roll recipe is so easy to make and so delicious! It’s a classic pumpkin cake rolled with a delicious creamy cream cheese filling you are bound love. It’s so soft and moist, it will melt in your mouth. This pumpkin roll is perfect for any occasion all year round.
This soft and spongy pumpkin cake roll is not just for the fall seasoning! It’s the perfect dessert for pumpkin fans or those who love a cream cheese filling. The combination of a moist cake with a rich and smooth filling makes this the perfect anytime cake.
If you’re looking for more cake recipes, you definitely need to try my Super Moist Blueberry Bundt Cake and Molten Chocolate Lava Cake. They are super easy to make and both kids and adults love them.
Why You’ll Love This Easy Pumpkin Cake Roll Recipe
- They’re pretty easy to make. Don’t let the rolling part fool you! It looks like it would be difficult to pull off but it’s shockingly easy! Your friends and family will definitely be impressed with how it looks.
- A cozy classic. There’s nothing quite like enjoying a slice of pumpkin cake with cream cheese filling along a cup of warm coffee. I could enjoy this year round!
- It’s family friendly. No one will be turning down a slice of this cake. The cream cheese filling is just too enticing.
Pumpkin Cake Roll ingredients
Pumpkin Cake:
- All-purpose flour– measure right and sift for best result
- Baking soda
- Pumpkin spice– premade, available in most grocery stores.
- Salt
- Sugar-white cane sugar
- Eggs-room temperature
- Vanilla-use pure vanilla extract
- Pumpkin puree-make sure you get 100% pumpkin puree and not pumpkin pie filling.
For the Cream Cheese Icing:
- Cream cheese — softened to room temperature
- Unsalted butter — softened to room temperature
- Vanilla extract-use pure vanilla extract
- Powdered sugar
How to Make Pumpkin Cake Roll
- Prepare the equipment: Preheat your oven to 350F. Line a jelly roll (15×10) pan with parchment paper. Be sure to leave an overhang on the sides in order to make it easier to remove from the pan.
- Mix dry ingredients: In a large bowl combine the flour, baking soda, pumpkin spice, and salt. Whisk until free of lumps.
- Mix the wet ingredients: In a medium bowl combine the sugar, eggs, vanilla, and pumpkin puree until smooth.
- Combine the wet and dry: Fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan and spread evenly.
- Bake the pumpkin cake: Bake the cake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Roll the cake: Remove from the oven and immediately lift the parchment paper out of the pan and onto a flat surface. While the cake is still hot, begin to slowly roll the cake, starting at one of the short ends. Roll the cake and parchment all the way up and allow it to cool completely.
- Make the icing: Using a stand mixer fitted with a paddle attachment or a hand mixer. Beat the cream cheese and butter until it is very soft and creamy. Add the vanilla and half of the powdered sugar and beat until fully combined and smooth. Add the rest of the powdered sugar and beat for 5-6 minutes or until the buttercream is fluffy.
- Assemble the pumpkin cake roll: Once the cake is cooled carefully unroll it and spread the icing over the top in an even layer. Roll the cake back up without the parchment paper.
- Chill the cake: Place in the fridge for one hour before slicing. When ready to serve dust the top with powdered sugar and slice into even portions.
Tips and Notes to make the Best Pumpkin Roll recipe
- Be sure to use the blocks of full fat cream cheese and not low fat cream cheese or spreadable cream cheese that come in tubs. They are not interchangeable and your cream cheese filling will not come out rich and creamy without full fat cream cheese.
- The ingredients need to be room temperature as it’ll help avoid your filling being lumpy, especially the cream cheese.
- Pumpkin spice is a generally a blend of ground cinnamon, nutmeg, ginger, cloves, and all spice, it can be found at your local grocery’s store spice aisle.
- You’ll have to roll your cake quickly once your cake is out of the oven. The longer you wait, the harder it will be to roll it and the more likely it will tear when you roll it.
- Measure flour accurately. Adding too much flour will dry up the cake.
Frequently Asked Questions
The cake is much more likely to crack if it is rolled when cooled. Roll the cake right when it comes out of the oven and still hot with a kitchen towel. When the cake is rolled while warm, the heat and moisture will help prevent cracks. Also a mess free way would be rolling it in the parchment paper you baked it in.
I suggest you enjoy the pumpkin cake roll as soon as possible and then transfer it to the fridge. Since the filling is a cream cheese icing, you shouldn’t leave it out for long.
Once you fill and reroll the cake, wrap it tightly with plastic wrap and then again in a layer of foil wrap, making sure that the ends are sealed well.
Dust your towel with powdered sugar and use a thin cotton towel instead of the thicker ones.
Try to slice only what you need as it’s easier to store a roll itself than slices. To store your leftover pumpkin roll, wrap it up tightly in plastic wrap then transfer it to the fridge for up to 3 days.
Yes, wrap them tightly with plastic wrap and then again in a layer of foil wrap, making sure that the ends are sealed well. You can freeze them for up to 3 months. When ready to eat, allow it to thaw overnight in the fridge!
Yes, fully bake and complete the recipe as directed and wrap tightly as mentioned in the above question about wrapping. Store up to 1-2 days in advance in the fridge. Dust with some powdered sugar right before serving.
More Desserts You May Enjoy
I hope you enjoy all the recipes I share with you, including this delicious homemade Pumpkin Cake Roll recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Pumpkin Cake Roll
This Pumpkin Cake Roll is so easy to make and so delicious! A delicious pumpkin flavored cake with a creamy cream cheese filling, you are going to love this twist on the classic cake roll. This pumpkin roll is perfect for any occasion.
Ingredients
For the Cream Cheese Icing:
Instructions
For the Pumpkin Cake:
-
Preheat your oven to 350F. Line a jelly roll (15×10) pan with parchment paper. Be sure to leave an overhang on the sides in order to make it easier to remove from the pan.
-
In a large bowl combine the flour, baking soda, pumpkin spice, and salt. Whisk until free of lumps.
-
In a medium bowl combine the sugar, eggs, vanilla, and pumpkin puree until smooth
-
Fold the dry ingredients into the wet ingredients until just combined.
-
Pour the batter into the prepared pan and spread evenly.
-
Bake the cake for 15 minutes or until a toothpick inserted into the center comes out clean.
-
Remove from oven and immediately lift the parchment paper out of the pan and onto a flat surface.
-
While the cake is still hot, begin to slowly roll the cake, starting at one of the short ends. Roll the cake and parchment all the way up and allow it to cool completely like this.
-
While the cake is cooling prepare your frosting.
For the Cream Cheese Icing:
-
Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter until it is very soft and creamy.
-
Add the vanilla and half of the powdered sugar and beat until fully combined and smooth.
-
Add the rest of the powdered sugar and beat for 5-6 minutes or until the buttercream is fluffy.
For the Assembly:
-
Once the cake is cooled carefully unroll it and spread the icing over the top in an even layer.
-
Roll the cake back up without the parchment paper.
-
Place in the fridge for one hour before slicing.
-
When ready to serve dust the top with powdered sugar and slice into even portions.
Notes
- Be sure to use the blocks of full fat cream cheese and not low fat cream cheese or spreadable cream cheese that come in tubs. They are not interchangeable and your cream cheese filling will not come out rich and creamy without full fat cream cheese.
- The ingredients need to be room temperature as it’ll help avoid your filling being lumpy, especially the cream cheese.
- Pumpkin spice is a generally a blend of ground cinnamon, nutmeg, ginger, cloves, and all spice, it can be found at your local grocery’s store spice aisle.
- You’ll have to roll your cake quickly once your cake is out of the oven. The longer you wait, the harder it will be to roll it and the more likely it will tear when you roll it.
- Measure flour right to prevent the cake from being dry.
Nutrition
Calories: 342kcal | Carbohydrates: 65g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 172mg | Potassium: 51mg | Fiber: 1g | Sugar: 56g | Vitamin A: 2827IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
This article was originally published by cookinwithmima.com. Read the original article here.
