A delightful pumpkin cake rolled with a luscious cream cheese filling, perfect for the fall season or any occasion.
Preparation time
20min
Cooking time
15min
Ingredients
10 Servings
- 95 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 60 grams butter
- 180 grams canned pumpkin
- 225 grams cream cheese
- 3 eggs
- 200 grams granulated sugar
- 2 teaspoons ground cinnamon
- 240 grams powdered sugar
- 0.5 teaspoon salt
Directions
Step 1
Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper.
Step 2
In a large bowl, beat the eggs and granulated sugar until thick. Add the canned pumpkin and mix until well combined.
Step 3
In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
Step 4
Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the top of the cake springs back when touched.
Step 5
While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar.
Step 6
Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting with the narrow end, roll the cake and towel together into a log. Cool completely on a wire rack.
Step 7
For the filling: In a medium bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar and mix until well combined.
Step 8
Once the cake is cool, unroll it gently and spread the cream cheese mixture evenly over the cake. Reroll the cake without the towel.
Step 9
Wrap the cake in plastic wrap and refrigerate for at least one hour before serving. Dust with additional powdered sugar before slicing, if desired.