Pumpkin Roll Cake Recipe
It is pumpkin season, so why not make a delicious dessert like my Pumpkin Roll Cake that will surely impress your loved ones this holiday season. I will show you how easy it is to bake this moist cake made with pumpkin puree, warm spices, and a smooth homemade cream cheese filling that makes every slice irresistible.
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 sea salt
- 4 eggs
- 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 softened cream cheese
- 1 stick softened unsalted butter
- 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.
- Dust with powdered sugar, slice and serve.
Notes
The key to keeping the cake from cracking is to roll it up right away while it is still warm from the oven. I always keep a clean towel dusted with powdered sugar ready before the cake comes out so I can move fast. Rolling it warm helps it keep that perfect spiral shape later, and once it cools completely, I spread the cream cheese filling and roll it back up without any cracks.
Use room temperature ingredients: I always make sure the eggs, butter, and cream cheese are at room temperature. This helps everything blend smoothly and keeps the batter light and even.
Do not overbake: I keep a close eye on the cake and take it out as soon as the top looks lightly golden. Overbaking can make it dry and harder to roll.
Let it chill before slicing: I always chill the rolled cake for at least an hour before cutting. This makes the filling firm and keeps the slices neat and clean.
Use parchment paper: Lining the baking sheet with parchment paper makes it easy to lift the cake out of the pan and prevents it from breaking.
Size cookie sheet: I use a standard 1/2 sheet tray that measures about 18 inches by 13 inches. It is the perfect size for spreading the batter evenly and getting the right thickness for rolling.
Make-Ahead: You can make this recipe up to 1 day ahead of time. Make sure it is completely cool before serving.
How to Store: I wrap in plastic and keep in the refrigerator for up to 5 days. It will freeze wrapped in plastic for up to 2 months. Thaw in the refrigerator for 1 day before serving.
Nutrition
Calories: 389kcalCarbohydrates: 62gProtein: 6gFat: 14gSaturated Fat: 7gCholesterol: 103mgSodium: 277mgPotassium: 165mgFiber: 1gSugar: 50gVitamin A: 4365IUVitamin C: 1mgCalcium: 66mgIron: 1mg