pumpkin roll
moist pumpkin cake roll with a thick layer of cream cheese frosting wrapped inside
baked in November 2018
yield: servings
prep time: 25 minutes
cook time: 18 minutes
difficulty level: hard
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup canned pumpkin puree
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup confectioners' sugar (for rolling)
Filling
- 6 ounces block cream cheese, at room temperature
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1 and 3/4 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
Directions
For the cake:
- Preheat oven to 350°F. Spray a 10x15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too.
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners.
- Bake for 17-18 minutes or until the cake springs back when you poke it with a finger.
- Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup of confectioners' sugar.
- Once the cake comes out of the oven, immediately invert it onto the towel.
- Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
- Allow the cake to cool completely rolled up in the towel. You can sticke it in the refrigerator for about 2 hours to speed it up.
For the filling:
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting.
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
- Beat in the butter until combined.
- Add the confectioners' sugar and vanilla and beat on medium-high speed until combined and creamy.
To assemble the cake:
- Gently and slowly unroll the cake.
- Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake.
- Gently and slowly roll the cake back up, without the towel this time. Make sure you're rolling it tightly. Some frosting may spill out the sides, that's okay!
- Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners' sugar, if desired.
Nutrition
- Total calories: 3,543
- Calories per serving (12 servings): 295
