I’m a frosting person. On a sheet cake I take the corner piece with all the frosting. Roll cakes are great because they are essentially equal parts frosting to cake without being cavity sweet. They are less effort than a traditional cake and you can easily double this recipe and freeze one of the cakes, sliced or whole, for whenever you have unexpected company. The trickiest part of this recipe is removing the cake from the pan. You want to make sure you’ve got a dusted towel and another sheet tray handy. But other than that, this recipe is pretty smooth sailing!
Here’s what you need:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. pumpkin pie spice (1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves)
1/4 teaspoon salt
3 large eggs
1 tsp. vanilla extract
1 cup granulated sugar
2/3 cup pumpkin puree
And for the heavenly cream cheese filling:
1 (8 oz.) brick cream cheese, room temperature
1 cup powdered sugar, sifted
6 Tbsp. butter, softened
1 tsp. vanilla extract
- First, preheat your oven to 350 degrees.
- Line a large sheet tray with parchment paper. Grease that paper lightly with cooking spray.
- Lay a dish towel flat on your counter and dust it liberally with powdered sugar.
- Whisk together the dry ingredients in medium bowl until well combined.
- With a stand mixer, beat eggs and sugar on medium speed until thickened. Add in vanilla and pumpkin, and beat until combined.
- Stir in flour mixture until just combined. Then, be sure to spread as evenly as possible into your prepared pan.
- Bake for 13-15 minutes or until the top of the cake is golden and springs back when touched.
- Invert the cake immediately after you take it out of the oven. I did so by taking the dusted towel and laying it on top of the cake and then placing the second sheet tray over the towel. Once they are gently sandwiched flip the cake over, remove the hot sheet tray, and gently peel off the parchment paper. Gently roll the cake up with the towel in the middle. Allow to cool completely.
To make the filling and fill the cake:
- Mix all of the ingredients with a handheld or counter top mixer.
- Gently unroll the cake and evenly spread the filling over the top of it. Roll the cake up once more and chill in the refrigerator for at least an hour before slicing.
Kelsey KinserKelsey Kinser
- Slice with a sharp bread knife and serve.