Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze is a delightful dessert that combines the warmth of fall spices with the rich sweetness of caramel. This recipe promises to be a spectacular treat perfect for any occasion, whether it’s a cozy family gathering or a festive holiday celebration. With its soft, spongy cake rolled together with a luscious cream cheese filling and a melt-in-your-mouth glaze, every bite is a celebration of flavors that brings comfort and joy.
There’s something incredibly satisfying about creating a dessert that not only looks beautiful but tastes amazing as well. This cake roll is worth making for its festive appearance and mouthwatering taste that will impress even the pickiest of eaters. The Pumpkin Caramel Spice Cake Roll is an easy-to-follow, step-by-step recipe that ensures success every time. Let’s dive in!
Why You’ll Love This Recipe
This Pumpkin Caramel Spice Cake Roll is an easy and delicious recipe that the entire family will love. It’s perfect for those looking for a fun baking project that doesn’t require extensive baking skills. The minimal ingredients come together seamlessly to create a dessert that’s both beautiful and flavorful. The cake is quick to prepare and bake, making it an ideal treat for busy weekdays or leisurely weekends.
Additionally, this recipe can be a hit at family gatherings or potlucks, where everyone will rave about its unique flavors and gorgeous presentation. Finally, the warm spices make it a delightful choice for the fall season, providing that holiday vibe everyone loves.
Ingredients for Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
- 3/4 cup all-purpose flour: Adds lightness and structure to the cake.
- 1/2 teaspoon baking powder: Ensures a fluffy texture.
- 1/2 teaspoon baking soda: Helps the cake rise beautifully.
- 1/2 teaspoon ground cinnamon: Provides warmth and flavor.
- 1/2 teaspoon ground ginger: Adds depth and a little bite.
- 1/4 teaspoon ground nutmeg: Contributes to that beautiful, cozy flavor profile.
- 1/4 teaspoon salt: Balances sweetness.
- 3 large eggs: Acts as a binding agent and creates a rich texture.
- 1 cup granulated sugar: Sweetens the cake to perfection.
- 2/3 cup canned pumpkin: Adds moisture and enhances flavor.
- 1 teaspoon vanilla extract: Introduces a sweet aromatic note.
- Powdered sugar (for dusting): For a beautiful finish.
For the Filling:
- 8 oz cream cheese, softened: Acts as the heart of the filling with its creamy texture.
- 1/4 cup unsalted butter, softened: Adds richness.
- 1 cup powdered sugar: Sweetens the filling.
- 1/2 cup caramel sauce: For that delightful flavor burst.
For the Glaze:
- 1 cup powdered sugar: Creates a sweet, drizzling glaze.
- 1/2 teaspoon ground cinnamon: Infuses warm flavors into the glaze.
- 2-3 tablespoons milk: Adjusts the consistency for drizzling.
Step-by-Step Directions
Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Grease and line a 10×15-inch jelly roll pan with parchment paper. This will ensure that your cake rolls out smoothly after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This mix brings together all the spices that will give your cake a rich, aromatic flavor.
Combine Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until the mixture is thick and pale. Adding the pumpkin and vanilla extract, mix until everything is well combined.
Incorporate Dry Ingredients: Gradually fold in the dry mixture to the wet ingredients until just combined. Be careful not to over-mix, as this can lead to a denser cake texture. Spread the batter evenly into your prepared pan.
Bake the Cake: Bake in the preheated oven for about 13-15 minutes or until the cake springs back when lightly touched. The aroma filling your kitchen is a great indicator of something delicious brewing!
Prepare the Towel: While the cake is baking, sprinkle a clean kitchen towel with powdered sugar. This will help prevent the cake from sticking when you roll it.
Invert the Cake: Once baked, immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper while it’s still warm to avoid sticking.
Roll the Cake: Starting at one short end, roll the cake and the towel together. This helps create the classic cake roll shape. Allow it to cool completely on a wire rack while rolled.
Make the Filling: For the filling, beat the cream cheese and butter together until the mixture is smooth. Gradually add in the powdered sugar and caramel sauce, mixing until creamy and well combined.
Unroll and Fill the Cake: Carefully unroll the cooled cake and spread the filling evenly over the surface. This ensures each bite is filled with delicious creaminess.
Roll the Cake Back Up: Roll the cake back up without the towel, carefully tightening it to maintain that beautiful roll shape.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar, cinnamon, and milk until smooth. This glaze should have a nice drizzling consistency that will top your cake perfectly.
Glaze the Cake: Drizzle your prepared glaze over the cake roll, allowing it to cascade down the sides to create a visually appealing presentation.
Refrigerate: For best results, refrigerate the cake for at least 1 hour before slicing and serving. This helps the flavors meld together and enhances the overall enjoyment of each slice.
Tips & Tricks
To achieve the best results with your Pumpkin Caramel Spice Cake Roll, consider these chef’s secrets:
Room Temperature Ingredients: Always ensure that your cream cheese and butter are at room temperature for a smoother filling.
Don’t Overbake: Keep an eye on your cake in the oven. Overbaking can lead to a dry cake, which is less enjoyable.
Even Rolling Technique: Practice rolling the cake tightly but gently to avoid cracks. A clean kitchen towel can add the perfect texture to help the cake roll smoothly.
Flavor Variations: Feel free to add nuts like chopped pecans or walnuts into the filling for a crunchy surprise, provided that they align with your dietary preferences.
Chocolate Drizzle: For a decadent twist, a chocolate drizzle can be added over the top along with the cinnamon glaze.
Serving Suggestions & Pairings
When serving your Pumpkin Caramel Spice Cake Roll, consider presenting it on an elegant platter, and don’t forget to dust it lightly with extra powdered sugar for a sophisticated look. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience.
Beverages that complement this flavor profile wonderfully include spiced chai, herbal teas, or even a warm apple cider, making it a cozy treat for the fall and winter months.
Nutritional Information
While indulging in this delightful Pumpkin Caramel Spice Cake Roll, you can expect a well-rounded dessert experience. This cake roll includes the benefits of pumpkin, which is high in vitamins A and C, and fiber. However, moderation is key, especially considering the sugar content from the filling and glaze.
Keep in mind that each slice is a delightful escape into autumn flavors, packed with sweet spices that hint at indulgence.
Storing Tips & Variations for Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
If you have any leftover cake, you can store it wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For extended storage, consider freezing the cake roll without the glaze, which can be applied after thawing.
For a healthier version, you can substitute half of the sugar with a sugar alternative or use whole wheat flour instead of all-purpose flour. Creative variations might include adding cranberries or swapping the caramel sauce for a homemade apple compote for a different twist.
Conclusion for Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
Don’t wait any longer to dive into the world of flavor with this Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze. Its delightful spices combined with creamy filling and a luscious glaze will surely become the highlight of your dessert table. So grab those ingredients and treat yourself and your loved ones to a slice of autumn bliss today!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin; just make sure it’s cooked and pureed to match the consistency of canned pumpkin.
2. How do I prevent my cake from cracking while rolling?
Make sure to roll your cake while it’s still warm and don’t overbake it. A well-prepared towel with powdered sugar also helps in rolling smoothly.
3. Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day ahead and store it in the refrigerator, but make sure it’s brought back to room temperature before using.
4. Is there a substitute for cream cheese?
Yes, mascarpone or a non-dairy cream cheese alternative would work well in the filling.
5. Can I freeze this cake roll?
Yes! It freezes well; just wrap it tightly in plastic wrap and foil to avoid freezer burn, and thaw in the refrigerator before serving.
Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
Ingredients
For the Cake
- 3/4 cup all-purpose flour Adds lightness and structure to the cake.
- 1/2 teaspoon baking powder Ensures a fluffy texture.
- 1/2 teaspoon baking soda Helps the cake rise beautifully.
- 1/2 teaspoon ground cinnamon Provides warmth and flavor.
- 1/2 teaspoon ground ginger Adds depth and a little bite.
- 1/4 teaspoon ground nutmeg Contributes to that beautiful, cozy flavor profile.
- 1/4 teaspoon salt Balances sweetness.
- 3 large eggs Acts as a binding agent and creates a rich texture.
- 1 cup granulated sugar Sweetens the cake to perfection.
- 2/3 cup canned pumpkin Adds moisture and enhances flavor.
- 1 teaspoon vanilla extract Introduces a sweet aromatic note.
- Powdered sugar (for dusting) For a beautiful finish.
For the Filling
- 8 oz cream cheese, softened Acts as the heart of the filling with its creamy texture.
- 1/4 cup unsalted butter, softened Adds richness.
- 1 cup powdered sugar Sweetens the filling.
- 1/2 cup caramel sauce For that delightful flavor burst.
For the Glaze
- 1 cup powdered sugar Creates a sweet, drizzling glaze.
- 1/2 teaspoon ground cinnamon Infuses warm flavors into the glaze.
- 2-3 tablespoons milk Adjusts the consistency for drizzling.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease and line a 10x15-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat the eggs and granulated sugar until thick and pale. Add pumpkin and vanilla extract, mixing until well combined.
- Gradually fold in the dry ingredients until just combined. Spread the batter evenly into your prepared pan.
Baking
- Bake for about 13-15 minutes until the cake springs back when lightly touched.
- While baking, sprinkle a clean kitchen towel with powdered sugar.
- Once baked, immediately invert the cake onto the prepared towel and carefully peel off the parchment paper.
Rolling and Filling
- Starting at one short end, roll the cake with the towel together and let it cool on a wire rack.
- For the filling, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and caramel sauce until creamy.
- Unroll the cooled cake and spread the filling evenly over the surface, then roll it back up without the towel.
Glazing
- In a small bowl, whisk together powdered sugar, cinnamon, and milk until smooth for the glaze.
- Drizzle the prepared glaze over the cake roll, letting it cascade down the sides.
Chilling and Serving
- Refrigerate for at least 1 hour before slicing and serving.