This Creamy Pumpkin Spice Roll Cake is the epitome of autumn indulgence. Imagine a moist, tender spice cake infused with the warm flavors of pumpkin and cinnamon, swirled with a luscious cream cheese filling. It’s a delightful treat that’s perfect for Thanksgiving, holiday gatherings, or simply enjoying on a cozy fall afternoon.
Why You Will Love This Recipe
This Pumpkin Spice Roll Cake is a showstopper that’s surprisingly easy to make. The combination of warm spices and creamy filling creates a symphony of flavors that will tantalize your taste buds. It’s a visually stunning dessert that’s sure to impress your guests, and it captures the essence of autumn in every bite. Plus, it’s a great make-ahead dessert, allowing you to relax and enjoy your time with loved ones.
Ingredients:
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2⁄3 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 375°F (190°C). This crucial step ensures that your cake bakes evenly and achieves the perfect texture. Grease a 15×10-inch jelly roll pan. This size is essential for the roll cake’s shape and thickness. Line it with parchment paper, allowing easy removal of the cake after baking. Then, grease and flour the paper to prevent any sticking.
Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. These dry ingredients work together to create the cake’s light and airy texture and deliver that quintessential pumpkin spice flavor. Be sure to whisk thoroughly to distribute the spices evenly. Set aside for later use.
Step 3: In a large mixing bowl, beat the eggs and sugar on high speed for at least 5 minutes, or until the mixture is thick and pale. This step is essential for incorporating air into the batter, resulting in a light and fluffy cake. The color should lighten significantly, and the volume should increase. Add the canned pumpkin (make sure it’s not pumpkin pie filling!) and vanilla extract, and beat until well combined. The pumpkin adds moisture and that signature pumpkin flavor, while the vanilla enhances the overall sweetness.
Step 4: Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. Mix until the flour disappears, and the batter is smooth.
Step 5: Spread the batter evenly into the prepared pan. Use an offset spatula to ensure the batter reaches all corners and is of uniform thickness. Bake for 13-15 minutes, or until the top of the cake springs back when touched lightly. Keep a close eye on the cake, as it can burn easily. A toothpick inserted into the center should come out clean.
Step 6: Immediately loosen the cake around the edges with a knife or spatula. This prevents the cake from sticking to the pan as it cools. Turn it out onto a clean kitchen towel generously dusted with powdered sugar. The powdered sugar prevents the cake from sticking to the towel. Peel off the parchment paper. This is best done while the cake is still warm.
Step 7: While the cake is still hot, roll up the cake and towel together, starting with the narrow end. This step trains the cake to hold its rolled shape. Roll it tightly, but gently, to avoid cracking. Cool completely on a wire rack. Allowing the cake to cool completely in the rolled position is crucial for preventing cracks when you later unroll it to add the filling.
Step 8: For the filling, in a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. The cream cheese should be softened to room temperature for a smooth consistency. Sifting the powdered sugar ensures there are no lumps in the filling. Beat until the mixture is light, fluffy, and completely smooth.
Step 9: Carefully unroll the cooled cake, keeping an eye out for cracking. Spread the cream cheese mixture evenly over the cake, leaving a small border at the edges. Reroll the cake, without the towel, using the seam to seal the cake.
Step 10: Wrap the cake tightly with plastic wrap and refrigerate for at least one hour before serving. This allows the filling to firm up and the flavors to meld together. Dust with additional powdered sugar before serving if desired.
COOKING Rating:
- Difficulty: Medium
- Skill Level: Baker
- Time: 1 hour +
Serving Suggestions:
- Serve chilled as a dessert for holiday gatherings or special occasions.
- Pair with a warm beverage like coffee, tea, or hot chocolate.
- Garnish with whipped cream, chopped nuts, or a drizzle of caramel sauce for an extra touch of indulgence.
- Cut into slices and arrange on a platter for an elegant presentation.
Tips:
- Ensure all ingredients are at room temperature for optimal mixing and baking.
- Don’t overbake the cake, as it will become dry and brittle.
- Dust the kitchen towel generously with powdered sugar to prevent sticking.
- Roll the cake tightly but gently to avoid cracking.
- Chill the cake thoroughly before serving to allow the filling to set.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes + Chilling Time
Nutritional Information:
- (Note: Nutritional information is approximate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 350-400 per slice
- Protein: 4-5g per slice
- Sodium: 150-200mg per slice
Conclusion
This Creamy Pumpkin Spice Roll Cake is a delightful dessert that combines the flavors of fall in a moist, tender, and visually appealing package. The combination of warm spices, creamy filling, and elegant presentation make it a perfect centerpiece for any holiday gathering or a special treat to enjoy with loved ones. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will leave you and your guests craving more.
Questions and Answers:
Q1: Can I use pumpkin pie filling instead of canned pumpkin?
A: No, it’s best to use plain canned pumpkin (100% pumpkin puree) for this recipe. Pumpkin pie filling contains added spices and sweeteners that can alter the cake’s flavor and texture.
Q2: How do I prevent the cake from cracking when rolling it?
A: To prevent cracking, it’s crucial to roll the cake while it’s still warm and pliable. Also, make sure to dust the kitchen towel generously with powdered sugar to prevent sticking. Roll it tightly but gently, and avoid overbaking the cake.
Q3: Can I make this cake ahead of time?
A: Yes, this cake is a great make-ahead dessert. You can bake the cake, fill it, and refrigerate it for up to 2 days before serving. Just be sure to wrap it tightly with plastic wrap to prevent it from drying out.
Q4: Can I freeze this cake?
A: Yes, you can freeze the cake for up to 2 months. Wrap it tightly with plastic wrap and then with foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Q5: What can I substitute for cream cheese in the filling?
A: If you’re not a fan of cream cheese, you can substitute it with mascarpone cheese or a combination of ricotta cheese and powdered sugar. The texture might be slightly different, but the flavor will still be delicious.
