This Pumpkin Roll Cake is a fun treat, featuring soft, spiced pumpkin cake rolled up with a creamy filling. It’s like a cozy hug for your taste buds!
Making this cake feels like baking magic! I love how the flavors blend perfectly, and it always impresses my friends. Plus, who can resist that festive vibe? 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the cake! If you prefer fresh, you can roast and puree your own pumpkin. It gives a fresher taste, but canned is definitely easier.
Spices: The blend of cinnamon, nutmeg, and ginger creates a warm flavor. If you’re missing one, substitute with pumpkin pie spice, which combines many of these spices.
Cream Cheese: A classic filling! For a lighter option, you can use mascarpone or Greek yogurt. It will change the flavor a bit, but still delicious!
All-Purpose Flour: You can use gluten-free flour to make this cake gluten-free. Just ensure it has xanthan gum to help with texture.
How Do I Roll the Cake Without Cracking It?
Rolling the cake is a key step to get that lovely spiral. Here’s how to do it without cracks:
- Bake the cake until just firm. Don’t overbake; it should spring back lightly when pressed.
- Immediately flip the hot cake onto the towel covered with powdered sugar. This prevents sticking and helps with rolling.
- Start rolling from the shorter end carefully while the cake is hot. Hot cakes are more pliable and less likely to crack.
- Let it cool rolled up in the towel. This helps set the shape before filling it.
Take your time with each step—slow and steady wins the race with this beautiful pumpkin roll!
How to Make Delicious Pumpkin Roll Cake
Ingredients You’ll Need:
For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Finishing:
- Powdered sugar, for dusting
How Much Time Will You Need?
This Pumpkin Roll Cake takes about 20 minutes to prepare and 15 minutes to bake. You should also set aside about 1 hour for chilling the roll before serving. So in total, you’ll need about 1 hour and 35 minutes to make this delightful dessert!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Once it’s lined, lightly grease the parchment paper so your cake won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger. This will ensure all the spices are evenly distributed throughout the cake.
3. Beat Eggs and Sugar:
In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until they become thick and pale, about 5 minutes. This helps to give the cake its light texture.
4. Add Pumpkin:
Carefully fold the pumpkin puree into the egg mixture. Be gentle to keep the mixture light and fluffy!
5. Combine Mixtures:
Gradually sift the flour mixture over the pumpkin mixture. Gently fold this in until just combined. Remember, don’t overmix; a few lumps are okay!
6. Spread Batter in the Pan:
Pour the cake batter into the prepared pan and spread it gently to the edges so it bakes evenly.
7. Bake the Cake:
Place in the oven and bake for 13-15 minutes until the cake springs back when lightly touched. Keep an eye on it so it doesn’t overbake!
8. Prepare Your Towel:
While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it lightly with powdered sugar. This will help when you roll the cake.
9. Roll the Cake:
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short side, gently roll the cake and towel together into a log. This helps shape the cake. Let it cool completely on a wire rack.
10. Make the Cream Cheese Filling:
For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy in a separate bowl.
11. Fill and Roll Again:
Once the cake is completely cooled, carefully unroll it. Evenly spread the cream cheese filling all over the cake. Now, roll the cake up again without the towel, keeping the filling inside.
12. Chill the Cake:
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to let it set properly.
13. Serve Your Pumpkin Roll:
Before serving, dust the top of the pumpkin roll with powdered sugar for a lovely finishing touch. Slice it into pieces and enjoy the deliciousness!
This Pumpkin Roll Cake is sure to be a hit at any gathering, offering a moist, spiced sponge rolled with a rich cream cheese filling. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just be sure to drain any excess moisture before using it in the recipe to prevent the cake from being too wet.
How Can I Store Leftovers?
Store any leftover pumpkin roll in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Just thaw in the fridge before serving.
What if My Cake Cracks While Rolling?
No worries! If your cake cracks, simply patch it up with extra filling or use whipped cream to cover it. The rolling can be tricky, but just keep practicing, and you’ll get the hang of it!
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. It works equally well and maintains the cake’s moist texture!
