Pumpkin Cake Roll
Pumpkin Cake Roll is moist, pumpkin cake filled with homemade whipped cream. It’s reminiscent of pumpkin pie without all the work!
About a month ago when I asked my Facebook readers if they’d rather see pumpkin cheesecake, pumpkin cake roll, or pumpkin donuts for my 2nd blog anniversary recipe, they chose cheesecake. I was more than happy to oblige, and made these Mini Salted Caramel Pumpkin Cheesecakes.
The cake roll came in second, so I knew I had to make this pumpkin cake roll recipe some time down the stretch. It happened a lot sooner than I anticipated, so the pumpkin love continues. 🙂
My store only had huge cans of pumpkin, so when I opened it up to make more cheesecakes a few weeks ago (they were an instant hit here), I had a lot leftover. That led me to make my Homemade Pumpkin Spice Latte, and now this cake roll. I still have more pumpkin left, so quite possibly the donuts will happen soon too.
Have you ever had a pumpkin cake roll? I hadn’t, but I knew I’d love it. I’d never made a cake roll before I went to cooking school because I was always intimidated by them. Somehow I just knew my cake would crack when inverting it or rolling it, or something. They’re so easy, and once you’re comfortable with a genoise cake, you’ll realize it’s one of the easiest cakes to make. I mean, it’s literally in the oven in 20 minutes which also makes it one of the quickest cakes to bake up, too. 🙂
Pumpkin Cake Roll
I made my German Chocolate Cake Roll for my birthday back in April, and it was so much fun! The cake was so much more moist than most genoise cakes, which means it was much less prone to cracking while rolling it.
This pumpkin genoise cake is incredibly moist as well due to the pumpkin purée, so it will not crack on you…I promise. The moistness did pose a somewhat sticky situation for me, but I realized what I did wrong and believe me, I won’t let that happen to you.
I was the guinea pig with this recipe, and despite some challenges, it still came out great…I just couldn’t roll it as tightly as I would’ve liked. You’re about to be inundated with tips and step by step instructions, so feel free to skip over them.
How to make a pumpkin cake roll
So the first thing with a genoise cake is always beating those eggs with the sugar until they’re tripled in volume.
The first photo shows what the mixture looked like before beating, and the middle is what it looked like afterward. The batter is light and airy, and you know it’s done when you dip the whisk attachment into the batter, “draw” a figure 8 with the batter, and it stays for a few seconds.
- I beat the pumpkin in about 1/4 cup at a time, as I felt that one big addition might deflate the airiness of the batter. It worked like a charm.
- In school, I learned to sift the flour 3 times prior to adding it to the batter, then sifting it in 1/3 at a time and folding as gently as possible, so that’s the technique I used here.
- The key is folding nice and gently and as little as possible to keep our batter airy. It sounds temperamental, and it is, but it’s still easy! Trust me.
- I brushed my rimmed baking sheet with a light coating of melted butter, then lined it with parchment paper, cutting down into the corner of the pan so the parchment fit into the corners nice and snugly. Brush more melted butter over the parchment, and gently pour the batter into the pan.
- Use a baby offset spatula to gently spread the batter in an even layer without deflating it.
- The cake is so thin that it bakes up in only 12-15 minutes. When it springs back, it’s done. Cool it 5 minutes, then comes the “scary” part…time to turn it out. You’ll want to have a kitchen towel on the counter about the size of the cake, with a very generous coating of powdered sugar all over it.
- The first photo shows my bread towel, but the problem was, I only had a very light coating of powdered sugar on it. Because of that, my cake stuck to the towel quite a bit.
- My advice is to make sure that the powdered sugar is thick enough to completely cover the towel so the cake doesn’t stick.
- The best way to turn the cake out is to hold the top sides of the pan with pot holders, holding onto the overlapping parchment and part of the cake, and just turn out in a quick motion. Peel off the parchment, and roll the cake up immediately and cool completely on a wire rack. Once cool, unroll and trim the edges.
- Spread the whipped cream over the cake leaving about a 1/2″ space on the sides, and roll up snugly. If some whipped cream oozes out, you can eat that, too. 😉 Place on a serving plate and chill for about 2 hours. The longer it sits, the better it gets.
If you’ve never made a cake roll, this is a fun and easy place to start as the cake is nice and moist. If it doesn’t make your guests eyes light up, I sincerely don’t know what will — it’s like a big pumpkin Ho-Ho!
There was a lot of excitement when I pulled it out of the fridge, and while I thought I’d have plenty of leftovers, I was wrong, because people were getting seconds.
This pumpkin cake roll is moist and light, and tastes like pumpkin pie with much less effort. It’s time to try a cake roll! You’ll be so happy you did. 🙂
In the mood for more pumpkin desserts? Try these:
Pumpkin Gingersnaps by Spoonful of Flour
For the cake:
For the whipped cream filling:
Prepare the cake:
Assemble the cake:
Serving Size: 1
Amount Per Serving: Calories: 363 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 103mg Sodium: 178mg Carbohydrates: 49g Fiber: 1g Sugar: 39g Protein: 5g