Perfect Pumpkin Spice Cake Roll
This classic Pumpkin Spice Cake Roll recipe delivers a moist, perfectly spiced cake with a creamy cream cheese filling. Follow this step-by-step guide to create a stunning dessert that's sure to impress, capturing the essence of autumn in every bite.
Equipment
- 10x15 inch Jelly Roll Pan
- Parchment paper
- Electric Mixer (stand or hand mixer)
- Mixing Bowls (various sizes)
- Whisk
- Offset Spatula
- Clean Kitchen Towel
- Wire rack
- Plastic Wrap
- Measuring cups and spoons
- Toothpick
- Refrigerator
- Oven
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree not pumpkin pie filling!
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, ensuring the paper extends up the sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Beat in the pumpkin puree and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared jelly roll pan and spread evenly using an offset spatula.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when touched. Do not overbake.
- While the cake is baking, spread a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
- Starting from one of the short ends, roll the cake up tightly in the towel. Let the rolled cake cool completely on a wire rack for about an hour.
- While the cake is cooling, prepare the cream cheese filling. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined. Then, beat in the vanilla extract.
- Gently unroll the cooled cake, being careful not to tear it.
- Spread the cream cheese filling evenly over the unrolled cake, leaving a small border at the edge closest to you.
- Starting from the same end you rolled it from before, reroll the cake tightly.
- Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Before serving, dust the cake roll with powdered sugar. Slice and enjoy!
Notes
For best results, avoid overbaking the cake to prevent cracking. Rolling the cake while it's still warm is crucial. If cracks do occur, patch them with cream cheese filling. Store leftover cake roll in the refrigerator for up to 3 days. For a richer flavor, consider adding chopped pecans or walnuts to the cream cheese filling. You can also freeze the cake roll for up to 2 months, wrapped tightly in plastic wrap and then foil.