Homemade Pumpkin Roll Cake Recipe
User Reviews
5
Homemade Pumpkin Roll Cake Recipe
Description
This recipe combines classic fall spices such as cinnamon and nutmeg with pumpkin puree to create a moist, flavorful cake batter. The cake is baked in a thin, even sheet and then inverted onto a powdered sugar-dusted towel while still warm to enable gentle rolling without cracking. After cooling completely, the cake is unrolled and spread with a whipped cream cheese and butter filling flavored with vanilla extract and powdered sugar. The cake is then rolled again to enclose the filling, resulting in a spiral effect with contrasting colors and textures.
The rolling technique allows the cake to maintain softness while integrating the creamy filling throughout. The finished roll cake is ideal for slicing and serving as a festive dessert. It can be made a day ahead to allow flavors to meld, wrapped tightly in plastic wrap and stored in the refrigerator. It can also be frozen for longer storage, then thawed before serving.
The cream cheese filling can be adjusted in sweetness to taste, offering flexibility. This dessert suits those wanting a moderately sweet, spiced cake with a creamy center.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt sea salt
- 4 egg
- 1 1/3 cup sugar
- 1 cup pumpkin puree
- 2 teaspoon vanilla extract
- 1/3 cup powdered sugar
For the Cream Cheese Filling:
- 12 oz cream cheese softened
- 1 butter stick, softened, unsalted
- 1 teaspoon vanilla extract
- 1 ½ cup powdered sugar
Instructions
- Preheat the oven to 350°.
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Next, add in the eggs, sugar, pumpkin puree, and vanilla extract and whisk until it is completely combined and smooth.
- Transfer the batter to a cookie sheet tray lined with parchment paper and evenly spread it out using a rubber spatula.
- Bake the cake in the oven at 350° for 15 to 17 minutes or until the top is lightly browned. It should be cooked but soft.
- While the cake is baking generously sift powdered sugar onto a large clean kitchen towel.
- When the cake is done baking invert it right onto the kitchen towel and then immediately roll it up.
- Cool the cake completely on a cooling rack to room temperature, which takes about 2 hours.
- While the cake is cooling, add the cream cheese, butter, and vanilla extract to a stand mixer with the paddle attachment and whip on high speed for 4 to 5 minutes or until light and fluffy.
- Turn the speed down to low on the mixer and add in the powdered sugar and mix until combined and then turn the speed to medium and whip for 2 more minutes. Set aside.
- Once the cake is cooled un-roll it and then evenly spread the cream cheese filling completely covering the cake.
- Roll the cake back up tightly and chill in the refrigerator for 1 hour or until the cream cheese is stiffened up.
- Slice and serve.
Notes
- This pumpkin roll cake can be made up to one day in advance; ensure it is completely cooled before serving.
- Store the wrapped cake in the refrigerator for up to five days or freeze for up to two months.
- When freezing, thaw the cake in the refrigerator for about one day before serving.
- You may adjust the cream cheese filling sweetness to your preference by adding more powdered sugar if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 103mg | 34% |
| Sodium | 277mg | 12% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 4365IU | 87% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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