Description
A soft pumpkin spice cake filled with smooth cream cheese frosting and rolled into a festive fall dessert. Cinnamon and cloves give the tender pumpkin sponge a warm, comforting flavor.
Ingredients
Scale
- 4 tablespoons powdered sugar, for the towel
- 3/4 cup all-purpose flour (115 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar (225 g)
- 2/3 cup canned pumpkin (175 g)
- 8 ounces cream cheese, softened (227 g)
- 1 cup powdered sugar (125 g)
- 6 tablespoons butter, softened (84 g)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish, optional
Instructions
- Preheat the oven to 375°F. Grease a 13-by-18-inch half-sheet pan, line it with parchment paper, then grease and lightly flour the paper.
- Sprinkle a clean cotton kitchen towel evenly with 4 tablespoons of powdered sugar.
- Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a medium bowl.
- Beat the eggs and granulated sugar in a large mixing bowl until thick, pale, and fluffy.
- Beat in the canned pumpkin until evenly combined.
- Gently stir the flour mixture into the pumpkin mixture just until no dry streaks remain.
- Spread the batter evenly in the prepared pan.
- Bake for 13 to 15 minutes, or until the top springs back when lightly touched.
- Immediately loosen the cake around the edges and carefully invert it onto the prepared towel.
- Peel away the parchment paper, then roll the warm cake and towel together from the short end.
- Place the rolled cake on a wire rack and let it cool completely.
- Beat the cream cheese, 1 cup powdered sugar, softened butter, and vanilla extract until smooth and creamy.
- Carefully unroll the cooled cake and remove the towel.
- Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
- Roll the filled cake back up tightly without the towel.
- Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour.
- Dust with 2 tablespoons powdered sugar, if desired, then slice and serve.
Notes
- Roll the cake immediately after baking to help prevent cracks.
- Do not overbake the cake, since a dry sponge can split while rolling.
- Cool the rolled cake completely before adding the cream cheese filling.
- Use fully softened cream cheese and butter for the smoothest filling.
- Chill the finished roll for at least 1 hour for cleaner slices.
- Store tightly wrapped in the refrigerator for up to 4 days.
- Freeze the wrapped cake roll for up to 2 months and thaw it overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 27
- Sodium: 192
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 71