Pumpkin Caramel Spice Cake Roll
An exquisite dessert that captures the essence of fall with rich flavors of pumpkin, warm spices, and a luscious caramel filling, perfect for gatherings or indulgence.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the Cake
- 3/4 cup all-purpose flour Provides structure to the cake with a soft, tender crumb.
- 1/2 teaspoon baking powder Ensures a light and fluffy texture.
- 1/2 teaspoon baking soda Works with the acidic components to make the cake rise beautifully.
- 1/2 teaspoon ground cinnamon Adds a warm, comforting spice.
- 1/2 teaspoon ground ginger Offers a zesty kick that complements the pumpkin.
- 1/4 teaspoon ground nutmeg Introduces a subtle earthiness.
- 1/4 teaspoon salt Balances the sweetness beautifully.
- 3 large eggs Binds the ingredients together and adds richness.
- 1 cup granulated sugar Gives just the right amount of sweetness.
- 2/3 cup canned pumpkin The star of the show; it imparts moisture and flavor.
- 1 teaspoon vanilla extract Enhances the overall taste.
- powdered sugar (for dusting) For a lovely finish.
For the Filling
- 8 oz cream cheese, softened Adds creaminess and a slight tang.
- 1/4 cup unsalted butter, softened Provides richness.
- 1 cup powdered sugar Sweetness to the filling.
- 1/2 cup caramel sauce Drizzled heaven, taking the flavor to the next level.
For the Glaze
- 1 cup powdered sugar Creates a sweet, glossy finish.
- 1/2 teaspoon ground cinnamon Compliments the cake’s spices.
- 2-3 tablespoons milk Helps achieve the desired drizzle consistency.
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This is essential for achieving the right texture.
- Prepare the Pan: Grease and line a 10x15-inch jelly roll pan with parchment paper. This will ensure that your cake rolls out effortlessly.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
Baking
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until thick and pale. Add the pumpkin and vanilla extract, mixing until thoroughly combined.
- Combine Ingredients: Gradually fold the dry ingredients into the pumpkin mixture until just combined. Avoid overmixing.
- Spread the Batter: Pour the batter evenly into the prepared pan, smoothing it out with a spatula.
- Bake: Place in the preheated oven and bake for about 13-15 minutes, or until the cake springs back when lightly touched.
Assembly
- Prepare the Towel: While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
- Invert the Cake: Once baked, immediately invert the cake onto the prepared towel and carefully peel off the parchment paper.
- Roll the Cake: Starting from one short end, roll the cake and towel together gently and let it cool completely on a wire rack.
- Make the Filling: In a bowl, beat the softened cream cheese and butter until smooth, then add powdered sugar and caramel sauce.
- Spread the Filling: Unroll the cooled cake carefully and spread the filling evenly over the surface. Roll the cake back up without the towel.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, ground cinnamon, and milk until smooth.
- Glaze the Roll: Drizzle the glaze over the rolled cake, allowing it to drip down the sides.
- Chill: Refrigerate for at least 1 hour before slicing and serving.
Notes
Use room temperature ingredients for better mixing. Don’t overbake to avoid a dry texture. Dust with powdered sugar for an elegant look. Add chopped nuts for variations.