Introduction
As the leaves turn color and the air becomes crisp, it’s time to indulge in the delightful flavors of fall with a delicious Pumpkin Roll Cake! This enchanting treat combines the earthy sweetness of pumpkin with warm spices, all rolled up with a luscious cream cheese filling. Whether you’re hosting a cozy gathering or looking for a unique dessert to share with friends, this Pumpkin Roll Cake is sure to impress and satisfy your sweet cravings.
Detailed Ingredients with measures
- For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- Powdered sugar (for dusting)
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Preparation Time
- Prep Time 20 minutes
- Cook Time 15 minutes
- Total Time 1 hour 35 minutes
- Yield 10-12 slices
Directions
1. Preheat your oven to a cozy 375°F. Line a 15×10-inch jelly roll pan with parchment paper and dust with a sprinkle of powdered sugar to prevent sticking.
2. In a bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and salt. This is our spicy foundation.
3. In another bowl, beat the eggs and granulated sugar until they dance together into a thick blend. Stir in pumpkin for that iconic fall flavor hug.
4. Combine the flour mixture with the pumpkin blend and spread evenly in the prepared pan.
5. Bake this beauty for about 13-15 minutes. It’s ready when the cake springs back to a gentle touch.
6. Immediately after baking, turn the cake out onto a powdered sugar-dusted towel. Peel off the paper and roll the cake up with the towel from short end to short end. Let it cool completely.
7. For the filling, whip up the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
8. Unroll the cooled cake and generously spread the filling, then re-roll the cake without the towel. Wrap it in plastic wrap and chill in the fridge for at least an hour.
9. Slice, serve, and watch it disappear at your next fall festivity!
Enjoy this charming pumpkin roll cake that truly captures the essence of autumn with each delicious bite!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and dust with a sprinkle of powdered sugar to prevent sticking.
Step 2: Mix the Dry Ingredients
In a bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, ground cloves, and salt. This will create a spiced foundation for your cake.
Step 3: Combine Eggs and Sugar
In another bowl, beat the eggs and granulated sugar until the mixture is thick and well combined. Stir in the canned pumpkin to infuse that iconic fall flavor.
Step 4: Merge the Mixtures
Combine the flour mixture with the pumpkin blend and mix until just combined. Spread the batter evenly in the prepared pan.
Step 5: Bake the Cake
Bake the cake for about 13-15 minutes, or until it springs back when touched lightly.
Step 6: Roll the Cake
Immediately after baking, turn the cake out onto a powdered sugar-dusted towel. Carefully peel off the parchment paper, then roll the cake up with the towel from short end to short end. Let it cool completely.
Step 7: Prepare the Filling
For the filling, beat together cream cheese, sifted powdered sugar, softened butter, and vanilla extract until the mixture is smooth and creamy.
Step 8: Assemble the Cake
Once the cake is completely cooled, unroll it gently and spread the filling evenly over the surface. Re-roll the cake without the towel, ensuring the filling stays inside. Wrap the rolled cake in plastic wrap and chill it in the fridge for at least one hour.
Step 9: Serve the Cake
Slice the chilled cake into pieces, serve, and watch it disappear at your next fall gathering!
Notes
Note 1: Dusting the Towel
Ensure your towel is liberally dusted with powdered sugar to prevent sticking during the rolling process.
Note 2: Room Temperature Ingredients
Make sure that the cream cheese and butter are at room temperature for easier mixing and a smoother filling.
Note 3: Chilling Time
Allowing the rolled cake to chill in the fridge helps to set the filling and makes slicing easier.
Note 4: Serving Suggestions
This cake pairs beautifully with a cup of warm cider or coffee, perfect for fall gatherings.
Cook techniques
Prepping the Pan
Line your jelly roll pan with parchment paper and dust it with powdered sugar to prevent the cake from sticking. This crucial step ensures a smooth release after baking.
Mixing Dry Ingredients
Combine the flour, baking powder, baking soda, cinnamon, ground cloves, and salt in a bowl. This mixture is essential for providing flavor and the right texture to the cake.
Beating Eggs and Sugar
Whip the eggs and granulated sugar together until they are thick and light in color. This technique incorporates air into the mixture, resulting in a fluffy cake.
Rolling the Cake
Once baked, immediately turn the cake out onto a powdered sugar-dusted towel. Rolling it while still warm helps maintain its shape and prevents cracking when you fill it.
Making the Filling
Beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla until smooth. This creates a rich, sweet filling that complements the pumpkin cake beautifully.
Chilling the Cake
After filling and rolling the cake, wrap it in plastic wrap and chill it in the fridge for at least an hour. Chilling helps the filling set and makes it easier to slice.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just ensure it is properly cooked, pureed, and has a similar moisture content to canned pumpkin.
How do I store the pumpkin roll cake?
Store it wrapped in plastic wrap in the refrigerator. It is best enjoyed within a few days.
Can I make the cake ahead of time?
Absolutely! You can bake and roll the cake a day in advance, then add the filling right before serving for optimal freshness.
What can I do if my cake cracks while rolling?
If your cake cracks, don’t worry! Simply cover the cracks with the filling when you unroll and re-roll the cake. It will still look beautiful when served.
Is there a gluten-free version of this recipe?
Yes! You can substitute all-purpose flour with a gluten-free flour blend, but make sure it includes xanthan gum for structure.
Conclusion
The Pumpkin Roll Cake is a delightful fall dessert that’s both impressive and easy to make. With these techniques and FAQs, you’ll be well-prepared to create this seasonal favorite. Enjoy the process and the delicious results!
