Oh ma God! This is pumpkin roll cake and it is epic. In this part of the world, at this time of the year, pumpkins are in fashion. They are everywhere: on door steps, in grocery stores, in pies and in… cakes! I have to confess, the only thing I ever did with pumpkin in my life is manage to chew the boiled one.
Then I came here and saw pumpkins being used in cooking so many things. I joined the pumpkin party and started experimenting. I have made pumpkin bread, pumpkin chocolate chip bread and this pumpkin roll cake which is absolutely delicious.
The pumpkin flavour in the cake is not overpowering. It starts off with a thin sponge which is then filled with a cream cheese mixture.
Here are the players in the game.
Flour, pumpkin puree, baking powder, baking soda, salt, sugar, pumpkin pie spice, vanilla extract and some eggs, which I forgot to photograph at the same time with the other team players. Blame it on mommy brain.
The first thing you need to do is preheat your oven to 350 degrees F then line a baking tray with parchment paper and spray with non-stick cooking spray or if you are old fashioned like me, rub some vegetable oil on the parchment paper.
Put the flour, baking powder, baking soda, salt and pumpkin pie spice in a bowl.
Now mix all of that together then keep aside. In another bowl, put in the sugar, eggs and vanilla.
Beat the hell out of it until the mixture is thick. I used an electric mixer for this.
Now add in pumpkin puree to the egg mixture and mix well. Then you combine the flour mixture with the egg mixture.
Mix all of that into a batter. Aint she pretty?
Spread the batter onto prepared pan, making sure it is even.
Bake for about 13 to 15 minutes until the cake springs back up when touched. This cake doesn’t take long to be ready. I repeat, it doesn’t take long. So please don’t go far from your oven. Check it after about 13 minutes.
Immediately roll the cake carefully together with the parchment paper and set aside. If you do not use a parchment paper you could roll with a clean kitchen towel. Note that if you do not roll it as soon as it is out of the oven, it will get cold fast and will be hard to manipulate into a roll.
Now let’s talk about that delicious cream cheese filling I told you about! Dump some cream cheese, butter, confectioner’s sugar and vanilla extract into a bowl. The butter and cream cheese should be at room temperature so they can be mixed easily.
Mix ’em all up. You could also use an electric mixer for this.
Now unroll your cake and spread the filling all over it. Oh baby!
Roll it once again and wrap in a plastic wrap.
Refrigerate for up to an hour before serving. Yum yum!
This pumpkin cake is filled with a cream cheese filling that is absolutely delicious. It takes a bit of time but it is totally worth it!
- 3/4 cup flour
- 2/3 cup pumpkin puree
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 eggs
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 6 tablespoons butter
- 8 ounces cream cheese
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line a baking tray with parchment paper and grease with vegetable oil or spray with non-stick cooking spray.
In a bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice.
In another bowl, beat together the eggs and sugar until thick.
Add in pumpkin puree and mix to combine.
Add in flour mixture and mix well.
Spread the batter into greased pan, making sure the top is leveled.
Bake for about 15 minutes until the top of the cake springs back when touched.
Immediately roll the cake together with the parchment paper lining the baking pan. Allow on a rack to cool.
Combine ingredients for filling in a bowl and mix together util smooth. The cream cheese and butter should be at room temperature so they are soft enough to mix.
Carefully unroll the cake and remove the parchment paper.
Spread the filling evenly on the cake.
Roll the cake again and keep in the fridge for up to an hour before serving.
If you can't find pumpkin pie spice, use cinnamon powder and/or ground nutmeg.
You could make pumpkin puree at home by cutting the pumpkin, scooping out the seeds, roasting for about one hour in an oven the scooping out the pulp and blending to a pulp. If this is too much for you, simply purchase pure pumpkin puree in a can from the grocery store.
If you want the cake very sweet, double the sugar measurements in both the batter and the frosting.