- If you've ever wanted to make a roll cake,
but didn't know how,
then you've gotta try my pumpkin roll cake recipe.
Tangy cream cheese filling,
a fluffy, melt in your mouth pumpkin cake
with all your favorite fall spices
and it's rolled up in one neat little package.
Hey, you're watching Preppy Kitchen
where I, John Kanell teach you how
to make delicious homemade dishes
to share with your family and friends.
This pumpkin cake is gonna roll right
into your mouth. so let's get started.
First off, set your oven to 375 Fahrenheit,
190 Celsius, and line your 10 by 15 inch
baking dish with parchment paper.
You want to have it nice and secure,
but if you don't line it,
you're gonna have a non-functioning cake.
It will not come out of the pan.
So very important.
Set that aside.
And now it's time for the dry ingredients.
I'm adding three quarters of a cup or 90 grams
of all purpose flour to a medium bowl
that's over a scale and under a sifter.
Half a teaspoon of baking soda.
Half a teaspoon of baking powder.
One quarter teaspoon of salt.
One teaspoon of cinnamon.
Quarter teaspoon of ground ginger.
Half a teaspoon of allspice
and about a quarter of a teaspoon of nutmeg.
I always grate mine fresh.
It makes a huge difference.
Oh boy. Okay.
Quarter teaspoon-ish freshly grated nutmeg.
Done with our scale
and now it's time to whisk it up.
Set the dry ingredients aside and get that mixer out.
Now we're adding three room temperature eggs,
along with one cup or 200 grams of granulated sugar
into the bowl of my stand mixer.
I'm gonna use my stand mixer with the whisk attachment,
but you could do this by hand,
or with an electric hand mixer.
You're not booming it up.
It's not gonna be crazy.
Get that started and then add
about two teaspoons of vanilla extract.
I'm gonna beat this until it's lighter
in color and smooth.
And I kind of want to give the sugar
a head start on dissolving.
Once your mixture is lighter in color and smooth,
we're adding in two thirds of a cup of pumpkin puree,
and that is not pumpkin pie mix.
They look the same, but they're very different.
Mix until just combined.
I'm done with the stand mixer.
The rest of this can be by hand.
The last step for our batter is
to fold in the dry ingredients.
So just dump them in and then fold it in.
And I'm gonna finish this off
at the very end with a whisk.
As promised just a little bit of a,
just taking a look inside,
making sure there's nothing there.
This is ready to pour into our prepared jelly roll sheet
and just let it flow out there.
You're gonna use every drop of this batter.
Nothing will go to waste here.
So get it all out.
And whenever I make this cake or any roll cake,
I'm gonna tell you, I am a bit anxious.
I'm like, oh my gosh, is this gonna go okay?
I've had some disasters growing up.
Carefully, spread it out.
This is where it's nice to have
a really good parchment paper base
because you don't want too many wrinkles.
You're really spreading out almost
a paper thin layer of this batter.
And while things do level out in the oven,
this bakes for so little time,
and it's so thin that that's not really gonna help you.
So you've gotta even it out.
I'm just gonna be crazy and finish this off
with an offset spatula to get a pretty smooth finish.
This is gonna go into the oven at 375 F,
190 C for 13 to 15 minutes.
Keep an eye on it.
You'll see it's puffed up, slightly golden
and it's springy to the touch.
Oh hi.
So, while this is baking, here's the plan.
Get a thin kitchen towel, lay it out flat,
and we're gonna dust it with powdered sugar.
So I've got a quarter cup of powdered sugar,
little sifter.
So completely cover the surface.
It doesn't have to be like doused in sugar,
but it should be well sugared.
There we go.
We're gonna invert the cake onto this
and roll it up in the towel.
You could just roll it up in the parchment paper,
but that's not my favorite thing to do.
The parchment paper doesn't yield
and stretch like a towel will
and it also kinda like still steams in the parchment paper.
So if that's how you normally do it
and it works for you, go ahead and do it.
This is the way Rita, my mother taught me
and I will not be deviating or else.
My cake just came out of the oven.
I have it on a baking rack over here.
And here's the only harrowing part,
lunch with toddlers, maybe,
but also we're gonna invert this onto the sugared towel.
So here we go.
Just be confident.
There we go.
So now we're going to lift
the parchment paper up right away.
There we go.
It should come right off,
as long as you don't wait too long.
And if this has some wrinkles, it's totally fine.
This is the inside of the cake.
You're not gonna see it.
It's time to roll the cake quickly.
Just begin folding.
I like to do it nice and tight.
There we go.
This roll is gonna get filled with cream cheese frosting,
but first it has to cool completely.
Once your pumpkin roll is totally cool,
it's time to make that cream cheese filling.
Take one cup of powdered sugar and just sift it out.
Now we're gonna add one eight ounce package
of room temperature cream cheese
to our stand mixer fitted with a whisk attachment.
Then add six tablespoons
of room temperature unsalted butter.
That's about 85 grams.
And then cream it up.
Let's get it nice and smooth
before we add the confectioner sugar.
That was easy.
Add one cup of sifted confectioner sugar in.
I like to just scrape the bowl down.
It helps things get mixed in.
Now we're gonna mix this up until it's light and fluffy.
While it's going add about two teaspoons of vanilla extract.
Okay, that looks perfect.
One of the reasons you really want
to whip a ton of air into here is
because it's gonna spread so easily
and having a soft, really fluffy buttercream frosting
on the inside is gonna help you do that.
Time for the moment of truth.
We're gonna unroll our cake.
So excited.
I grew up having roll cakes.
My mom loves making a lemon curd roll cake
and a Buche de Noel.
Let me know if you want me to make those recipes too.
But in my old house in LA, she said I was cursed.
This however looks perfect.
The reason we had it rolled up was so that it cools
and retains the shape and it'll re-roll easily.
It also keeps it mega moist.
Time to add in that filling.
You're gonna use every drop of this,
so don't sneak a bite.
I know you.
Now, I'm switching to an offset spatula,
but you could use your regular spatula as well.
The very end pieces are gonna get trimmed
before serving so they don't have to go,
it doesn't have to be perfect all the way to the edge,
but really try and get a nice layer
of this frosting all throughout.
And you can see it spreading really easily
because of all that whipping.
And you end up with just enough frosting to finish this off.
Perfect.
Now we're gonna re-roll this cake.
Don't be concerned with the powdered sugar you see here.
We're gonna wrap this in plastic
and leave it in the fridge for an hour to set.
But in the meantime, let's get this wrapped up.
It's ready to go into the fridge.
It really just needs time for the frosting to firm up a bit
so you can cut beautiful spiral shaped pieces.
My precious little roll cake has been chilling for an hour,
just so it sets up and it's time to unwrap this present.
I'm so excited.
So right now, as promised,
you can see that wherever the plastic was touching
the roll cake, it is totally like pumpkiny and orange.
Dampen a sharp serrated knife
and then just let's cut the edge off.
This is your snacking piece, so be generous.
Okay, that looks really nice.
Wonderful.
Second piece, and the key is to clean your knife off
and re-dampen it after each cut.
There we go. Nice clean cut.
And you have a beautiful swirl in your pumpkin roll.
That's amazing.
We're gonna finish our easy pumpkin roll
with just a little dusting of powdered sugar.
The powdered sugar will dissolve right away,
so add it just before plating.
And if you want, you could totally freeze this
for a really make ahead dessert.
Just wrap it well and then thaw overnight
in the refrigerator, leave it on the countertop
to come to room temperature.
Before I take a bite, if you liked this recipe,
check out my fall playlist.
All my favorite fall recipes in one playlist, just for you.
Now, it's time for yet another bite.
I've been eating this off camera, shh.
The tang of that silky, perfectly sweet
cream cheese frosting with that fluffy,
melt in your mouth pumpkin cake is beyond.
It's just amazing.
Gotta make this recipe.
If you like my videos, hit that like button and subscribe
and I'll see you in the next autumn video.