Description
Silky cream cheese filling swirls through delicate pumpkin spice cake in this classic autumn dessert from American kitchens. Rolled with precision and dusted with powdered sugar, this seasonal treat promises pure comfort and nostalgic sweetness you’ll savor down to the last delectable bite.
Ingredients
Scale
For the Cake (Main Ingredients):
- 3 large eggs, room temperature
- 1 cup granulated sugar (225g)
- ⅔ cup canned pumpkin (175g)
- ¾ cup all-purpose flour (115g)
Spices and Leavening Agents:
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Additional Ingredients:
- 4 tablespoons powdered sugar
- 8 ounces cream cheese, softened (227g)
- 1 cup powdered sugar (125g)
- 6 tablespoons butter, softened (84g)
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish (optional)
Instructions
- Meticulously prepare a half sheet pan by coating with grease, layering parchment paper, then dusting with flour and powdered sugar. Strategically position a cotton kitchen towel nearby for cake transfer.
- Craft the cake base by whisking dry ingredients – flour, baking powder, cinnamon, cloves, and salt – into a harmonious blend.
- In a separate mixing vessel, whip eggs and granulated sugar until achieving a luxurious pale yellow texture and voluminous consistency.
- Gently fold pumpkin puree into the egg mixture, ensuring smooth incorporation.
- Gradually introduce the dry ingredient mixture, stirring until a uniform batter emerges.
- Distribute the batter evenly across the prepared pan, creating a smooth, consistent layer.
- Slide the pan into a preheated 375°F oven, baking for approximately 13-15 minutes until the cake surface springs back when delicately touched.
- Immediately after removing from oven, swiftly transfer the cake onto the powdered sugar-dusted towel.
- Carefully peel away the parchment paper and commence rolling the cake with the towel from the narrow end, allowing complete cooling.
- Whip cream cheese, powdered sugar, butter, and vanilla extract into a silky, smooth filling.
- Once cooled, gently unroll the cake and eliminate the towel.
- Spread the cream cheese mixture uniformly across the cake’s interior surface.
- Carefully re-roll the cake, ensuring a tight, even configuration.
- Encase the rolled cake in plastic wrap and refrigerate for a minimum of one hour.
- Prior to serving, optionally dust with additional powdered sugar for an elegant finishing touch.
Notes
- Prep Like a Pro: Use a half sheet pan with parchment paper for perfect, even baking that prevents sticking and ensures easy cake removal.
- Sugar Towel Trick: Dusting the kitchen towel with powdered sugar prevents the delicate cake from clinging and makes rolling seamless without tearing.
- Timing is Everything: Watch the cake closely during baking; 13-15 minutes is critical for achieving the ideal soft, springy texture that rolls without cracking.
- Cooling Matters: Allow the cake to cool completely before filling to prevent the cream cheese mixture from melting and ensure a clean, stable roll.
- Make-Ahead Magic: This dessert can be prepared a day in advance and stored in the refrigerator, making it perfect for stress-free entertaining.
- Serving Suggestion: A light dusting of powdered sugar just before serving adds a beautiful finishing touch and a touch of sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 301
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg