Introduction
Are you looking for a dessert fit for a king? Look no further than this pumpkin roll cake recipe from King Arthur. This delicious cake will satisfy any sweet tooth and is perfect for fall gatherings or holiday parties. With a moist pumpkin cake rolled around a cream cheese filling, this recipe is sure to impress. Let’s dive into the ingredients and instructions for making this pumpkin roll cake.
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 ounces cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F. Grease a 10×15-inch jelly roll pan and line it with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside. 3. In a large bowl, beat the eggs and sugar until thick and light yellow in color, about 2-3 minutes. 4. Add the pumpkin puree and vanilla extract to the egg mixture and beat until well combined. 5. Gradually add the dry ingredients to the pumpkin mixture and mix until just combined. 6. Pour the batter into the prepared pan and spread it evenly. 7. Bake for 13-15 minutes, or until a toothpick inserted into the center of the cake comes out clean. 8. While the cake is baking, make the filling. In a medium bowl, beat the cream cheese and butter together until smooth. 9. Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until well combined. 10. Once the cake is done baking, immediately remove it from the oven and carefully turn it out onto a clean kitchen towel dusted with powdered sugar. 11. Remove the parchment paper from the cake and roll the cake up in the towel, starting at the short end. 12. Let the cake cool completely in the towel, seam side down. 13. Unroll the cake and spread the cream cheese filling evenly over the cake. 14. Roll the cake back up, using the towel to help you, and place it seam side down on a serving platter. 15. Chill the cake in the refrigerator for at least an hour before serving.
Nutritional Information
Serving size: 1 slice (1/10 of cake) Calories: 315 Fat: 15g Saturated Fat: 9g Cholesterol: 95mg Sodium: 270mg Carbohydrates: 42g Fiber: 1g Sugar: 36g Protein: 4g
Cooking Time
Preparation Time: 20 minutes Cook Time: 15 minutes Total Time: 1 hour 35 minutes
Equipment
- 10×15-inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Mixer
- Clean kitchen towel
- Serving platter
Serving Suggestions
This pumpkin roll cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra special touch.
Variations
For a twist on this classic recipe, try adding chopped nuts, raisins, or dried cranberries to the filling. You could also add a sprinkling of cinnamon or nutmeg to the cake batter for extra flavor.
Substitutions
If you don’t have pumpkin puree, you can substitute an equal amount of sweet potato puree or butternut squash puree. You can also use a gluten-free flour blend in place of the all-purpose flour if you need to make this recipe gluten-free.
Storage
Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 3 days.
Tips
Be sure to use room temperature cream cheese and butter for the filling to ensure a smooth, creamy texture. You can also dust the kitchen towel with cocoa powder instead of powdered sugar for a chocolatey twist.
Notes
This recipe is adapted from King Arthur Flour.
Frequently Asked Questions
Can I freeze this pumpkin roll cake? Yes, you can freeze this pumpkin roll cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before serving. Can I make this pumpkin roll cake ahead of time? Yes, you can make the cake and filling ahead of time and store them separately in the refrigerator for up to 2 days. When you’re ready to serve, simply spread the filling over the cake and roll it up.
Final Thoughts
This pumpkin roll cake recipe from King Arthur is a delicious and impressive dessert that’s perfect for fall. With a moist pumpkin cake and a creamy cream cheese filling, it’s sure to be a hit with your family and friends. Give it a try for your next holiday gathering or dinner party and watch as everyone goes back for seconds.