Pumpkin Roll Cake with Sweet Cream Cheese Filling
Soft layers of pumpkin cake swirled with a smooth, sweet, cream cheese filling.
Servings: 12 servings
Calories: 239kcal
Equipment
- 10 x 15 inch baking pan with parchment paper
- Baking Spray or extra butter to grease parchment paper
- Stand Mixer, Hand Mixer, or Food processor
Ingredients
- ¾ cup all purpose flour
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ⅔ cup 100% pure canned pumpkin
- 1 ½ teaspoon vanilla extract (or vanilla paste)
Cream Cheese Filling
- 8 ounce cream cheese, softened (1 block = 8oz)
- 2 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, pinch extra for dusting on top
Instructions
- Preheat oven to 350° F.
- Line the 10 x 15 inch jelly roll pan with parchment paper. Leave about an inch of extra paper on both lengths of the 15 inch sides of the pan (this makes it easy to lift the cake out of the pan while it's still hot). Spray the parchment paper with baking spray or grease it with butter.
- In the bowl of a stand mixer or food processor (or mixing bowl), cream together the eggs, vanilla, sugars, and pumpkin puree.
- Add salt, cinnamon, baking soda, and baking powder and mix until well combined.
- Gradually add flour until the batter is blended and smooth.
- Pour batter into the greased, parchment paper lined pan and spread evenly across.
- Bake the cake at 350°F for 10-15 minutes. It bakes quickly, so keep a close eye on it.
- Lift cake and parchment paper from jelly roll pan (using the extra length edges of the parchment paper) and transfer to a flat, heat-safe surface. Immediately begin to slowly roll the cake with parchment paper (parchment paper will roll into the cake for this step). Place the rolled cake (while in the parchment paper roll) on a wire rack in a cool, open space until it has cooled completely. This typically takes about an hour (in an open space on a wire rack if possible).
- While the cake is cooling, combine room temperature cream cheese and butter (softened) with vanilla extract and powdered sugar in a stand mixer, food processor, or mixing bowl. Mix until creamy and fluffy.
- Once cake is cool, carefully unroll it and peel off the parchment paper. Spread cream cheese filling evenly leaving about an inch from the edge (lengthwise) this will keep the filling from overflowing when the cake is re rolled.
- Slowly re-roll your cake, do not roll in the parchment paper this time. Carefully transfer it to a plate, cover with plastic wrap and refrigerate for about 45 minutes prior to serving. Prior to serving, sift and tap powdered sugar over the cake to evenly distribute.
- To store, cover with plastic wrap and keep refrigerated.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 226mg | Potassium: 93mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2490IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg