PUMPKIN ROLL CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pumpkin Roll Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 4h35m

Yield 1 cake

Number Of Ingredients 16

Butter, for greasing pan
2/3 cup all-purpose flour, plus more for flouring pan
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1/2 cup pumpkin puree
1/2 cup confectioners' sugar
1 cup confectioners' sugar
Two 3-ounce packages cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting

Steps:

  • For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
  • In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
  • In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
  • Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
  • For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
  • Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

Mohamad KHODR
[email protected]

The cake was a little dry, but the cream cheese frosting was amazing.


Ericka Whyte
[email protected]

This cake was a little too sweet for my taste, but it was still good.


Victor Sandu
[email protected]

I've made this cake several times now and it always turns out great.


anwar hosain
[email protected]

This cake was easy to make and turned out great. I would definitely recommend it.


Kavishka Shemaal
[email protected]

The cake was a little dry, but the cream cheese frosting was amazing.


Mbulelo Mtsiba
[email protected]

This cake was a little too sweet for my taste, but it was still good.


Wendi Sheets
[email protected]

I've made this cake several times now and it always turns out great.


Zunoo Moe
[email protected]

This cake was easy to make and turned out great. I would definitely recommend it.


TABREZ MANDLI
[email protected]

The cake was a little dry, but the cream cheese frosting was amazing.


Himo Himo
[email protected]

This cake was a little too sweet for my taste, but it was still good.


Jon Daniel
[email protected]

I'm not a huge fan of pumpkin desserts, but this cake was really good. The cake was moist and flavorful, and the cream cheese frosting was the perfect complement.


Musharraf Ali
[email protected]

This is the best pumpkin roll cake I've ever had. The cake is moist and flavorful, and the cream cheese frosting is the perfect complement.


Teddy Mamush
[email protected]

I made this cake for Thanksgiving and it was a huge success. Everyone raved about how delicious it was.


Atif Aslam
[email protected]

This cake was easy to make and turned out beautifully. The cream cheese frosting is amazing.


Trimurti 2052
[email protected]

I've made this pumpkin roll cake several times now and it always turns out great. It's a delicious and festive dessert that's perfect for fall.


Bethany Seaton
[email protected]

This pumpkin roll cake was a hit! I made it for a fall party and everyone loved it. The cake was moist and flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making this again.