Indulge in the essence of autumn with this Creamy Pumpkin Spice Roll Cake, an exquisite centerpiece for your fall gatherings. The combination of warm pumpkin spice and rich creaminess creates a delicately sophisticated dessert that is sure to impress. With its tender, airy sponge and velvety filling, this roll cake offers a refined twist on traditional pumpkin treats, inviting guests to savor each delightful slice.
Why Make This Recipe
- Effortless Yet Elegant: This roll cake may look sophisticated, but it requires minimal effort to prepare.
- Minimal Ingredients: Crafted with simple, high-quality ingredients, elevating the dish without overwhelming flavor profiles.
- Impressive Flavor: The balance of pumpkin spice and creamy filling creates a symphony of flavors that dance on the palate.
This recipe stands out from ordinary cakes, integrating a soft, sponge-like base with a sumptuous filling that enhances the rustic pumpkin flavors.
Ingredients
For the Cake Base
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
For the Cream Filling
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream (chilled)
For the Topping
- Ground cinnamon (to dust)
- Whipped cream (optional for garnish)
How to Make Creamy Pumpkin Spice Roll Cake
Preheat the Oven: Set your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
Prepare the Batter: In a mixing bowl, whisk the eggs and granulated sugar until pale and fluffy. Add the vanilla extract. In another bowl, combine flour, baking powder, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.
Bake the Cake: Spread the batter evenly in the prepared pan. Bake for approximately 12–15 minutes, or until the cake springs back when lightly touched—look for a gentle golden hue.
Cool and Roll: Immediately remove the cake from the oven. Dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, remove the parchment paper, and roll the cake tightly from one end, using the towel. Allow it to cool completely.
Make the Filling: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract. In another bowl, whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined—this should be light and airy.
Assemble the Cake: Once cooled, gently unroll the cake and spread the filling evenly over the surface. Roll the cake back into a log, removing the towel as you go. Wrap it in plastic wrap and refrigerate for at least one hour to set.
Serve: Before serving, dust the top with ground cinnamon. For an extra touch of elegance, adorn slices with a dollop of whipped cream.
How to Serve Creamy Pumpkin Spice Roll Cake
Present the roll cake on an elegant platter, sliced into pinwheel portions to reveal the beautiful swirl of cream and cake. A sprinkle of cinnamon and strategically placed whipped cream dots elevate the aesthetic. Consider adding a sprig of mint for a pop of color for a truly refined touch.
How to Store Creamy Pumpkin Spice Roll Cake
To preserve its tender texture and rich flavor, store any leftovers in an airtight container in the refrigerator for up to four days. If reheating is necessary, gently warm slices in the microwave for a few seconds, just until the filling is slightly soft. Avoid overheating to maintain the cake’s delicate structure.
Tips to Make Creamy Pumpkin Spice Roll Cake
- Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for a smoother mixture and better incorporation.
- Sift Flour and Spices: Sifting will prevent lumps and incorporate air into the batter, promoting a lighter cake.
- Chill the Filling: Allow the filling to set in the refrigerator for a bit before spreading for easier application.
- Careful Rolling: Flexibility is key—be gentle when rolling the cake to prevent cracking.
- Decorative Finish: A dusting of edible gold dust can lend a luxurious finish for special occasions.
Variation
For a delightful twist, consider incorporating finely chopped pecans or walnuts into the filling for added texture. Alternatively, swap the pumpkin puree with sweet potato puree for a nuanced flavor profile. A touch of citrus zest can also brighten the filling.
FAQs
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend. Ensure that the blend includes a binding agent, such as xanthan gum, for the best results.
How long can I store the roll cake?
The roll cake can be stored in the refrigerator for up to four days. For longer storage, consider freezing it without the filling.
Can I add different spices?
Absolutely! Feel free to explore various spices, such as nutmeg or allspice, to customize the flavor profile to your taste.
Conclusion
This Creamy Pumpkin Spice Roll Cake encapsulates the essence of autumnal gatherings, offering sophistication in every bite. Its unique composition of flavors and textures transforms the traditional into something truly divine. Share your thoughts and adaptations below, and let us know how this recipe graces your tables. How would you make this dish your own?
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Creamy Pumpkin Spice Roll Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A sophisticated and creamy pumpkin spice roll cake that is perfect for autumn gatherings.
Ingredients
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream (chilled)
- Ground cinnamon (to dust)
- Whipped cream (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a mixing bowl, whisk the eggs and granulated sugar until pale and fluffy. Add the vanilla extract.
- In another bowl, combine flour, baking powder, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.
- Spread the batter evenly in the prepared pan and bake for approximately 12–15 minutes.
- Remove the cake from the oven and dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove parchment paper, and roll tightly using the towel. Allow to cool completely.
- In a medium bowl, beat softened cream cheese and powdered sugar until smooth. Add vanilla extract. In another bowl, whip the heavy cream until soft peaks form, then fold into the cream cheese mixture.
- Once cooled, unroll the cake, spread the filling evenly over the surface, and roll back into a log. Wrap in plastic wrap and refrigerate for at least one hour.
- Before serving, dust the top with ground cinnamon and garnish with whipped cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Gently warm slices in the microwave if reheating is necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg