Perfect Pumpkin Cake Roll (Easy Fall Recipe for Beginners!)
This Pumpkin Cake Roll is the perfect recipe for beginners to try, featuring a tasty pumpkin sponge cake rolled to perfection with a cream cheese filling!
Course Dessert
Cuisine American
Keyword cake roll, Pumpkin Cake Roll
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 14
Author Valya's Taste of Home
Ingredients
Pumpkin Cake Roll Ingredients
6large – eggs
1cup– organic sugar
¼cup– organic honey
1tsp.– pure vanilla extract
1cup– homemade pumpkin puree
1tsp.– baking powder
1tsp.– baking soda
¼tsp.– salt
1tsp.– pumpkin pie spice
1tsp.– cinnamon
2cups– all-purpose flour
Pumpkin Cake Roll Frosting Ingrgedients
8oz.– cream cheese room temperature
½can – raw condensed milk
½cup– sour cream
4oz.– cool whip thawed (I used heavy whiping cream instead)
Instructions
How to Make Pumpkin Sponge Cake
Start by preheating the oven to 350 F. Next, sift the flour into a large bowl and add all the dry ingredients to it, namely cinnamon, pumpkin pie spice, salt, baking soda, and baking powder. Stir it with a hand whisker until well combined.
Now beat eggs and sugar on high for 5 minutes using a stand mixer or electric hand beater.
Reduce the mixing speed to low and add honey, vanilla, and pumpkin mixture to it. Mix it for a minute or until well combined.
Next, add half of the dry ingredients at a time. Mix it carefully and gently so that you don't deflate the air bubbles in the batter.
How to Bake Pumpkin Sponge Cake Roll
Time to bake our delicious pumpkin sponge cake so that we can roll it later!
To do this, pour all the batter into a 21 by 15-inch jelly roll pan that's been lined with waxed paper or parchment paper.
Spread it out evenly in your prepared pan before popping it into the oven. Bake it for 15 minutes at 350 degrees F in your preheated oven, or until the top of the cake springs back when touch
Remove it from the oven when done and also remove the sponge cake from the pan. But leave the waxed paper underneath it to help us roll the cake.
Next, generously dust some powdered sugar onto your roll cake and then roll it into the perfect spiral. This will prevent the cake from cracking later when we add the cream cheese filling to it before rolling it into its final shape.
Allow the rolled cake to completely cool down on your kitchen counter or a wire rack. Alternatively, you can cover it with plastic wrap and pop it into the refrigerator for 30 minutes to 1 hour before adding the f
How to Make Cream Cheese Filling
While the cake sponge is cooling down, we can work on the cream filling!
Add cream cheese and condensed milk into a mixer bowl and bit it on high for 2 minutes or until smooth in texture with no lumps.
Next, add sour cream, mix it for a minute, and then add cool whip and mix it for another minute scraping a mixer bowl down with a spatula if necessary. If you are not ready to spread the cream onto the cake roll, then keep the cream in the fridge until you're ready to use it.
How to Assemble Pumpkin Cake Roll
Time to put it all together! Unroll the cake roll carefully. Next, [pour all the cream onto the unrolled cake. Spread it out evenly, and then roll it tightly into a roll using parchment paper or a kitchen towel.
Refrigerate the cake roll for 6 to 8 hours or overnight for the best results! Dust some more powdered sugar on top of the roll before serving! Your delicious Pumpkin Cake Roll is ready to be served!