Homemade Pumpkin Cake Roll
Introduction
Homemade Pumpkin Cake Roll With Cream Cheese Filling
If you’re in the mood for a truly delightful fall dessert, there’s nothing better than a homemade pumpkin cake roll with cream cheese filling. This sweet treat combines the warm spices of pumpkin with the creamy richness of a delightful filling, creating the perfect balance of flavors and textures. Whether you’re baking for a family gathering, the holidays, or just indulging your own sweet tooth, this dessert is sure to impress.
Detailed Ingredients With Measures
Pumpkin Cake
All-purpose flour – Make sure to have this pantry staple on hand
Sugar – Adds the sweetness to your cake roll
Pumpkin puree – Gives the cake its unique, seasonal flavor
Eggs – Key for binding and texture
Baking powder – Helps the cake to rise properly
Pumpkin spice – Infuses the batter with warmth and depth
Salt – A pinch for enhancing the overall flavor balance
Cream Cheese Filling
Cream cheese – Creates the rich, smooth, and slightly tangy filling
Butter – Adds creaminess to the mix
Powdered sugar – Sweetens the filling perfectly
Vanilla extract – Complements the flavors of the cake roll seamlessly
Prep Time
Get Ready to Whip Up Something Special
Before starting, make sure all your ingredients are measured and prepped. While pumpkin cake may sound complicated, the prep time is manageable and will allow you to focus entirely on creating the perfect dessert. Preparing your baking tray with parchment paper and preheating the oven are essential early steps. Setting yourself up for smooth rolling later makes all the difference.
Cook Time, Total Time, Yield
Quick and Efficient Baking Time
The cook time for the pumpkin cake roll is fairly short, perfect for those moments when you’re craving dessert but don’t want to spend an entire day in the kitchen. Keep an eye on your cake while it bakes, ensuring it achieves that light, fluffy, and spiced perfection.
Total Time Involvement
From preparation to the final touches, making the pumpkin cake roll with cream cheese filling is an efficient process that rewards your efforts generously. You’ll be surprised how little time it takes for something so delicious to come together. Perfect for busy bakers who still want to delight their loved ones.
Yield
Whether you’re serving family or friends, this recipe provides enough delicious slices to go around. It’s ideal for sharing, but be warned—it might be so good that everyone wants a second piece! Store extras in the fridge if there are any leftovers.
Enjoy the process of baking this wonderful homemade pumpkin cake roll with cream cheese filling, as it brings comfort, warmth, and seasonal joy to your table!
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Detailed Directions and Instructions
Prepare the Baking Pan
– Preheat your oven to 375°F (190°C).
– Line a 15×10-inch jelly roll pan with parchment paper, leaving some excess parchment paper hanging over the sides for easy removal later. Lightly grease the parchment paper to ensure the cake doesn’t stick.
Prepare the Pumpkin Cake Batter
– In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until well blended.
– In a separate large mixing bowl, add granulated sugar and eggs. Use an electric mixer on medium speed to beat the mixture until light and fluffy.
– Stir in the canned pumpkin until fully combined.
– Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and no dry streaks remain.
Spread Batter in the Pan
– Pour the pumpkin cake batter into the prepared jelly roll pan.
– Use an offset spatula or back of a spoon to evenly spread the batter across the entire pan.
Bake the Cake
– Place the pan in the preheated oven and bake for 13-15 minutes, or until the cake springs back when gently touched in the center.
– Remove from the oven and immediately proceed to the next step.
Roll the Cake with a Towel
– Lay a clean lint-free kitchen towel or another piece of parchment paper on a flat surface. Sprinkle powdered sugar evenly over the top to prevent the cake from sticking during rolling.
– Carefully invert the hot cake onto the prepared towel or parchment paper. Gently peel off the parchment paper that was on the cake during baking.
– Starting from one short edge of the cake, roll it up tightly along with the towel/parchment paper. Let it cool completely on a wire rack.
Prepare the Cream Cheese Filling
– In a medium mixing bowl, combine softened cream cheese, powdered sugar, butter, and vanilla extract.
– Beat with an electric mixer on medium speed until smooth and creamy, ensuring no lumps remain.
Unroll and Fill the Cake
– Once the rolled cake has completely cooled, carefully unroll it.
– Spread the cream cheese filling evenly over the surface of the cake using a spatula, leaving a small border around the edges to prevent spillage during rolling.
Roll the Cake Again
– Starting from the same short edge (as before), roll the cake back up tightly, this time without the towel or parchment paper.
– Wrap the rolled cake in plastic wrap and refrigerate it for at least 1 hour to set the filling and make slicing easier.
Slice and Serve
– Remove the cake roll from the refrigerator and unwrap it carefully.
– Use a serrated knife to slice the cake into even pieces for serving.
Optional Garnish
– Dust the top of the cake roll with powdered sugar for decoration if desired.
Notes
Handling the Cake
– It’s important to roll the cake while it’s still warm to prevent cracking.
Adjusting Spices
– Feel free to adjust the spice levels in the cake batter to suit your preferences, such as adding more cinnamon or nutmeg.
Storage
– Store the pumpkin cake roll in the refrigerator, wrapped tightly in plastic wrap. It can stay fresh for up to 3-4 days.
Freezing
– The cake roll can also be frozen. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Best Slicing
– Use a serrated knife for clean and even slices. Wipe the knife with a damp cloth between cuts to prevent smudging.
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Cook techniques
Preparing the Pumpkin Cake Batter
To make a successful pumpkin cake roll, start by thoroughly mixing the wet and dry ingredients. Make sure the pumpkin is smooth and well incorporated for an evenly textured batter.
Preparing the Baking Pan
Use a jelly roll pan lined with parchment paper. This ensures the cake doesn’t stick and allows easy rolling after it bakes.
Baking the Cake
Bake the pumpkin cake at a precise temperature to make sure it cooks evenly. Avoid overbaking, as this can make the cake less pliable for rolling.
Rolling the Cake
Once the cake is out of the oven, roll it in a clean kitchen towel dusted with powdered sugar while it’s still warm. This helps the cake mold into shape and prevents cracking later.
Making the Cream Cheese Filling
Combine softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. A fluffy texture is key to complement the moist pumpkin cake.
Filling and Re-Rolling
Unroll the cooled cake carefully and spread the cream cheese mixture evenly across the surface. Re-roll the cake tightly, ensuring the filling stays intact without squeezing out.
FAQ
Why is my pumpkin cake cracking during rolling?
Cracking usually happens if the cake is overbaked or not rolled while it’s warm. Be sure to roll the cake immediately after removing it from the oven using the sugared towel technique.
How do I prevent the cake from sticking to the towel?
Use a generous amount of powdered sugar on the towel before rolling the cake. This acts as a barrier and prevents sticking.
Can I make this pumpkin cake roll ahead of time?
Yes, the pumpkin cake roll can be made ahead of time. Wrap it tightly in plastic wrap and store in the refrigerator to maintain its freshness.
How long can I store the finished pumpkin cake roll?
The pumpkin cake roll can be stored in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to a month.
Should the cream cheese filling be at room temperature?
No, it’s best to refrigerate the cake roll after assembling to allow the filling to set properly, ensuring it holds its shape and texture when sliced.
What type of pan is best for this recipe?
A jelly roll pan is ideal for this recipe because it has shallow sides, which create the perfect thickness and shape for rolling.
Can I substitute the cream cheese filling for something else?
Yes, you can substitute it with other fillings like whipped cream or flavored buttercream, but the classic cream cheese filling is recommended for traditional flavor balance.
Conclusion
This homemade pumpkin cake roll with cream cheese filling is the perfect seasonal treat for any fall occasion. It captures the warm, spiced flavors of autumn while delivering a rich and creamy texture that will leave everyone wanting more. Whether you’re hosting a gathering or simply treating yourself, this dessert is both impressive and delicious.
More Recipes Suggestions and Combination
Classic Cinnamon Spice Cake
If you love the spiced flavors in the pumpkin roll, a classic cinnamon spice cake is another fantastic option. It pairs beautifully with a cream cheese frosting or a vanilla glaze for a simple yet irresistible dessert.
Apple Pie with Crumb Topping
Consider adding an apple pie with crumb topping to your fall dessert table. The combination of sweet, spiced apples and the buttery crumb pairs perfectly with the pumpkin roll for a variety of flavors.
Pumpkin Cheesecake Bars
For more pumpkin-inspired treats, pumpkin cheesecake bars are a wonderful choice. The cream cheese layers complement the pumpkin roll, creating a cohesive dessert spread.
Pecan Pie
Add a pecan pie to your list for a nutty, caramel-like flavor that balances beautifully with the spiced pumpkin cake roll.
Carrot Cake with Cream Cheese Frosting
The moist, nutty carrot cake topped with cream cheese frosting makes an excellent companion dessert to the pumpkin roll. Both desserts are crowd-pleasers and emphasize seasonal flavors.
