Is it even fall until a pumpkin roll is made? I don’t know what it is about the fall and pumpkin spice that just seems to go so well together. When I moved to the US 11 years ago, I had no idea that these 2 things were everything I was missing, that I needed in my life. Is that too dramatic?
I grew up on the classic swiss roll: a delicate cake, spread with a thin layer of fruit jam and finished with a quick roll in sugar. That evolved when I ran across a lemon cake roll recipe, in a 6-page recipe insert. Since then, during the spring and early summer, I have always made that lemon cake roll. So naturally, in the fall, the pumpkin cake roll became my go-to transition recipe. Cake rolls are just so easy to whip up. This recipe comes together in 1 bowl, bakes for just about 12 minutes, a quick shmear of frosting, and a neat roll-up, and you’re done!
I don’t have any fun stories to tell today so I will save you the time and get you to the recipe so you can enjoy these beautiful fall days.
But first, let’s talk a little about this recipe, the ingredients, and a few tips and tricks to yield the best cake roll you have ever made.
PUMPKIN CAKE ROLL
It’s pumpkin-y, it’s filled with spices, and it’s perfectly sweet and moist. It is the epitome of fall in every bite. I think this is by far my best cake roll… and I make a lot of cake rolls. I promise this recipe will not disappoint but first, let’s talk about some tips and tricks for the perfect cake roll.
Helpful Tips:
Cake Pan – This recipe calls for a large jelly roll pan (11×17 or 12×18). You can find this at your local grocery store in the baking aisle for about $5. The cake pan size really matters here because if the cake is too thin then you will get a chewy cake and if it is too thin, then it will crack when you roll it. I highly recommend you grab this size pan or if you are using a smaller pan like a 9×13 then you want to reduce the recipe by 1/3. You can do this by adjusting the serving size at the top of the recipe to 9 servings instead of 12. When you pour the cake mixture into the cake pan, it will seem like there is not enough batter to spread around but there is. Use an offset spatula and even spread the cake from end to end.
Oven Temperature & Bake Time – Preheating your oven is a must. I am also an advocate for a stand-alone thermometer that can double-check the oven temperature since ovens are not usually accurate. When my oven indicates that it is preheated to 350F, it is almost always about 200F. It takes another 10-15 minutes to get up to temperature. If you don’t do this, then your bake time will be longer to allow for the oven to reach the desired temperature. Because this cake bakes for just about 12 minutes, it is important that you keep an eye on the cake throughout the baking process. Again, since every oven is different, it may take you a few minutes less or more to get the best results. It is ready when you touch the cake with your finger, the cake springs back.
The Roll-Up – When I was a teen, this was the part that always got me. my cake would crack or stick to the towel. So, I will tell you how to make sure this doesn’t happen. Allow the scale to cool for about 3-5 minutes on the counter. In the meanwhile, spread your towel (I use those flour sack towels) on the counter and sprinkle generously with powdered sugar. Then turn your cake over onto the towel and roll it up with the towel. Set aside to cool. Rolling the towel between the cake allows the cakes from sticking to each other. The powdered sugar will also allow the cake from sticking to the towel and give a smooth release for a beautiful cake.
Cracking – The dreaded cracking! Your cake will crack if you roll it when it is cool or if your cake is too thick (make sure you use the right size pan). If your cake cracks then don’t worry, all is not lost. It will still be delicious and you can break it into pieces and serve it in a bowl with a dollop of frosting and a drizzle of caramel. I have done this many times and cake parfaits are just as good as any slice of cake.
The Filling – I like my filling to be very cream cheesy and less sweet and buttercream-like. I use a block of cream cheese and whip it up with as little powdered sugar as I can to preserve that cream cheese flavor. I always add cinnamon to my filling because it just complements the cake well. After mixing you will find that your filling is not very firm, especially if you used a mixer like I do. Just pop it into the fridge to firm up a bit. This will make it easy to spread and prevent leaking out of the sides as you roll and apply gentle pressure. Once you are done, you can pop the whole cake in the fridge. I feel like it is best when it sits overnight but that could just be me.
Now I think you have everything you need to whip this up. Let me know what you think.
Pumpkin Cake Roll
Description
A cake roll that mixes up in 1 bowl, bakes in 12 minutes and will be devoured in no time at all. This pumpkin roll is moist, filled with your favorite fall spice, and goes great with a cup of coffee or a glass of milk. Even pumpkin haters can't resist this one.
Ingredients
Cake:
Filling:
Instructions
Cake
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Preheat oven to 350F and grease an 11 x 17 or 12 x 18 cookie pan/ jelly roll pan.
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In a large mixing bowl, whisk together eggs. Add pumpkin, vanilla, and oil, then use whist to combine until smooth.
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To the wet ingredients, add sugar, flour, baking soda, and pumpkin pie spice. Whisk together until dry and wet ingredients are combined and smooth.
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Pour mixture into prepared pan and spread evenly from end to end. Tap the pan to a flat surface to get rid of air bubbles and to even out the mixture.
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Bake in a preheated oven until cake springs back when gently touched, 12 - 15 minutes.
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Allow the cake to cool in the pan for 5 minutes then run a knife along the edge to loosen the cake from the pan.
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Lay a flour sack towel down and sprinkle generously with powdered sugar. Turn the cake onto the towel and roll it up from the short side to form the jelly roll. Set Aside to completely cool.
Filling:
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Cream together cream cheese and butter until smooth and creamy.
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Add powdered sugar 1 cup at a time until you have the desired consistency.
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Add cinnamon and give it a final stir
Assembling the Cake Roll:
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Gently unroll the cake from the towel and spread a layer of filling onto the cake.
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Re-roll the cake loosely to avoid squeezing out the filling.
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Cover with plastic wrap and refrigerate for an hour before serving to allow the filling to firm up. Dust with a little powdered sugar before serving. Can be served cold or at room temperature.
Note
- Make sure you are using an 11 x 17 pan. If your pan is smaller then your cake will be thicker and will likely crack when you try to roll it.
- If your pan is smaller then you can adjust the recipe by changing the serving size to about 9 servings which is 3/4 of the original recipe.
- Keep an eye on your cake at around the 10-minute mark. It will dry out quickly and your roll will crack.
- Be sure to roll your cake while it is warm to help prevent cracking and to set the jelly roll form so it stays in place.
- Add your filling once the cake is completely cooled to prevent the butter and sugar in the filling from melting and oozing out the sides.
- Feel free to add more or less powdered sugar to the filling for the best final result that suits you. If you want it to have it picture-perfect then a thick filling will give you a beautiful swirl between the cake rolls. If you want something that is bolder on the cream cheese and not too sweet then less powdered sugar will do the trick.
