How to Make a Perfect Pumpkin Cake Roll
Roll up one impressive dessert.
Perfectly spiced pumpkin cake loaded with cream cheese filling is classic for a reason, because it's just plain good. However, making those perfectly swirled rolls can seem a daunting task. Don't let those swirls scare you! A perfectly rolled pumpkin cake is not as scary as you may think. Just prepare your pan and roll slowly.
1 Prepare Pan
Preparing the pan is quite possibly the most important step in making a perfect pumpkin cake roll, as it ensures the cake comes out as a single beautiful sheet of cake. Start by lightly spraying a 15x10x1" jellyroll pan with non-stick cooking spray. Line the entire inside of the pan with wax paper or parchment, trimming to fit right to the edges of the pan. Spray the wax paper or parchment with non-stick cooking spray. Set pan aside.
2 Prepare Pumpkin Batter
Place 3 eggs in a mixing bowl and beat at medium-high speed with an electric mixer for five minutes. With the mixer on low speed, gradually add 1 cup of granulated sugar. Once the sugar is added, increase to medium-high speed and beat for about one minute. Stir in 2/3 cup of 100% pure pumpkin puree and 1 teaspoon of lemon juice. In a separate bowl, combine 3/4 cup of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon salt. Gently fold into pumpkin mixture until just combined. Pour batter into prepared pan and use a spatula to spread batter evenly.
3 Sprinkle Walnuts
Sprinkle batter evenly with 1 cup of finely chopped walnuts.
4 Bake & Turn Out Cake
Bake at 375 degrees for 15 minutes. While the cake bakes, lay a thin kitchen towel out flat on the counter. Generously sprinkle the entire surface of the towel with confectioners' sugar. Once baked, take the cake out of the oven and immediately flip the pan over onto the sugared towel. Lift up and remove the pan, shaking very gently if needed, to release the cake and leave it laying on the towel.
5 Remove Waxed Paper
Peel the waxed paper or parchment from the cake. Removing the wax paper may require a little coaxing. If the paper sticks, first gently loosen the corners. Then gently loosen the edges, working all the way around the cake before peeling up the wax paper.
6 Roll & Cool
Starting with one of the shorter edges, carefully roll the cake up into a log, towel and all. Set aside at room temperature to cool completely.
7 Make Cream Cheese Filling
Once the cake has cooled, make the cream cheese filling. With an electric mixer at low speed, beat together 8 ounces of softened cream cheese, 4 tablespoons of softened butter, 1 cup of confectioners' sugar, and 1/2 teaspoon of vanilla extract until combined. Increase the speed to medium and beat until smooth, about 1 to 2 minutes.
8 Unroll & Fill
Unroll the cake, working slowly to prevent cracks. Spread the cream cheese filling in an even layer over the entire cake, right up to the edges.
9 Re-Roll
Starting with one of the shorter edges, carefully roll the cake back up into a log, leaving out the towel. Roll gently, slowly, and as tightly as possible.
10 Chill
Transfer the cake roll to a serving platter. Cover with foil and refrigerate for several hours or overnight.
11 Slice & Enjoy
At serving time, cut the cake into individual slices. Slice it with a serrated knife, using a sawing motion for nice clean slices and wiping the knife with a paper towel after each cut. Enjoy!
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