This Pumpkin Spice Cake is one you are going to want to file in favourites for fall. A lightly spiced pumpkin cake filled with cinnamon and nutmeg flavours with layers of fresh whipped cream. Top this cake off with a few pecans and it will easily become the cake you want to have on your Thanksgiving table.
Happy October!!! I have been waiting and waiting to make a post about THIS cake. It sums up this time of year and I absolutely love it! It will be coming to our dessert table very soon. The photo below was taken last Thanksgiving not today!!! I am certain it will feature this Thanksgiving as well. Much like my Single Serve Pumpkin Pie recipe, this is a great fall dessert!
What is a Swiss Roll Cake
A Swiss roll cake or jelly roll, roll cake, or roulade is a type of rolled sponge cake and they are usually filled with cream or jam. However, you can fill these delicious light and air cakes with whatever you prefer.
Have you ever made a Swiss Roll Cake or a Roulade Cake, as they are often referred to? Well, I am a huge fan of Roll Cakes. The very first time I made one I was quite intimidated by the instructions that seemed so overwhelming at the time. But after making them for some years now, they have just become easy and my go to cake recipes. And if you check out my post for Strawberry & Cream Swiss Roll Cake, you can see some handy step-by-step instructions on how to put a roll cake together. It’s quite helpful.
Here’s Some More Great Fall Desserts
Pumpkin Spice Cake
Ingredients
For the cake:
- 3/4 Cup plain flour
- 1/2 Teaspoon baking powder
- 1/2 baking soda
- 1 Teaspoon ground cinnamon
- Pinch Ground Nutmeg
- Pinch salt
- 3 large eggs room temperature
- 1 Cup sugar
- 1 Teaspoon vanilla extract
- 2/3 Cup pumpkin purรฉe
Filling
- 1 Cup whipping cream
- 2 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees and place oven rack in the center of the oven. Grease and line a 15 x 10 inch baking tray. Grease the parchment paper as well. Set aside.
- In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Place the eggs along with the sugar in your electric mixer. Beat on high speed for around five minutes, or until thick. You are looking for it to have about tripled in volume and quick thick. Beat in the vanilla extract and the pumpkin purรฉe. Gently fold in the flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula.
- Bake for about 10-12 minutes or until a toothpick inserted in the center comes our clean and the cake, when lightly pressed, springs back.
- Immediately upon removing the cake from the oven invert the pumpkin roll onto a damp dish towel that has been sprinkled with icing sugar. Carefully remove the parchment paper, sprinkle lightly with the icing sugar and roll up the pumpkin roll with the towel while it is still hot and pliable. Place on a wire rack to cool.
- Add the cream and sugar to a glass bowl and refrigerate for about ยฝ hour. Remove from fridge and whip until soft peaks form. Gently stir in cinnamon.
- Unroll the pumpkin roll, spread the filling and roll the cake back up again. You should now cover and chill the cake for a few hours. It can be left overnight and served the next day. The cake is best served at room temperature and looks pretty dusted with icing sugar with pecans on top.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
