This Pumpkin Spice Roll 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.

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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 years now, they have just become easy and my go to cake recipes.

And this cake incorporates fall spices with a wonderful light sponge cake. And much like my Single Serve Pumpkin Pie recipe, this is a great fall dessert!

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What is This Roll Cake Like

• Difficulty – I’d rate this cake as medium difficulty. Please read the recipe notes section at the end of the recipe card if you have never made a roll cake before.
• Taste – This cake is the perfect taste for fall. Spiced pumpkin with flavours of cinnamon and nutmeg.
• Serving – This cake will serve between 8 – 10 slices depending on how thick you cut them.

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Ingredients

• Flour – This cake uses all purpose flour.
• Rising agents – I used both baking powder and baking soda.
• Spices – I used both cinnamon and ground nutmeg for the perfect fall flavour.
• Salt – Just a pinch of salt is used to enhance flavours in the cake.
• Eggs – Make sure to use large eggs and bring them to room temperature before whisking.
• Sugar – This cake uses granulated white sugar.
• Vanilla – Vanilla extract helps enhance the flavours of the cake.
• Pumpkin puree – I used my homemade Pumpkin Puree for this cake because the flavour is far superior to the stuff you buy in a can. However, yes, you can easily use the canned pumpkin puree.
• Filling – I made a simple whipped cream filling with heavy whipping cream, sugar and a touch of cinnamon.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 375 degrees and place oven rack in the centre of the oven. Grease and line a 15 x 10 inch baking tray. Grease the parchment paper as well. Set aside.
2. Prepare cooling rack – Lay a damp tea towel on on top of a cooling rack. Lightly dust with powdered sugar and set aside.
3. Combine dry ingredients – In a large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
4. Make cake batter – In a large mixing bowl, add the eggs and granulated white sugar. Mix 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 purée. Gently fold in the flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula.
5. Bake cake – 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.
6. Cool cake – Immediately upon removing the cake from the oven invert the pumpkin roll onto the damp tea towel. 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.
7. Make filling – Add the cream and sugar to a glass bowl and refrigerate for about 10 minutes. Remove from fridge and whip until soft peaks form. Gently stir in cinnamon.
8. Assemble cake – Unroll the pumpkin roll, spread the filling and roll the cake back up again. Cover and refrigerate until serving. Lightly dust with powdered sugar before serving.

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Recipe Tips

• Use room temperature eggs – This is very important for the cake to get a light and fluffy consistency. Eggs cannot reach full volume if they are cold. So make sure to take the eggs out of the fridge at least 30 minutes before baking.
• Carefully mix in flour – Make sure to gently fold in the flour. And stir it in until it just combines. You may risk deflating the batter if you over mix it.
• Invert the cake as soon as it comes out of the oven – Have the damp tea towel set over the cooling rack as soon as the cake comes out of the oven. The cake needs to be rolled up while it’s warm to avoid it cracking.
• Allow to completely cool – It’s important for the cake to completely cool rolled up in the clean tea towel. This will ensure it holds it’s shape and the filling does not wilt inside the cake after filling.

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Substitutions

• For the cake – I don’t recommend any changes to the cake part of the recipe to achieve the same results.
• The filling – You can opt for a cream cheese frosting filling, cool whip, a Homemade Caramel Sauce with pecans or any other filling that you may enjoy.

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Serving and Storage

• Store in the fridge – This cake will keep two to three days in the fridge in an airtight container.
• Best the day it’s baked – Yes, it is definitely best the day it’s baked. However, like previously stated the cake will stay moist and still good up to two days.
• Don’t freeze – You cannot freeze this cake after it’s filled. Upon defrosting the cream will curdle and and the cake will have a strange consistency.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!