Description
A moist pumpkin sponge cake spiced with cinnamon, nutmeg, ginger, and cloves, filled with sweet and tangy cream cheese frosting, and rolled into a beautiful spiral. This show-stopping dessert is easier to make than it looks and is perfect for fall gatherings and holiday celebrations.
Ingredients
For the Cake
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 large eggs (room temperature works best)
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (NOT pumpkin pie filling—this is important!)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup (1 stick) butter, softened
- 1⅓ to 1½ cups powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
Additional Items Needed
- Powdered sugar for dusting the towel and finished cake
Instructions
Oven to 375. Parchment in pan spray or butter it. Here’s the thing that’ll save your life later—get your kitchen towel out RIGHT NOW and dump powdered sugar all over it. Tons of it. Don’t be shy. When that cake comes out you’re moving fast and if you don’t have this ready you’ll be panicking looking for a towel while your cake turns into a brick.
Flour baking powder baking soda salt all the spices in a bowl. Whisk it around good. I didn’t mix the spices in properly once and got a bite that was basically pure ground cloves and thought I was gonna die. Mix it properly.
Eggs and sugar in big bowl beat for like 3-4 minutes until thick and pale. You’re whipping air into it that’s what makes it not dense. Lift the beaters up and it should drip off in ribbons and sit there on top for a second. That’s your sign.
Dump in pumpkin and vanilla mix until smooth and orange. Don’t go nuts just mix it. That orange color makes me so happy every single time.
This is where people mess up. FOLD the dry stuff in with a spatula don’t beat it. Just fold gently until you don’t see white flour anymore. Some lumps totally fine. First time I made this I mixed until perfectly smooth thinking I was being thorough and cake came out tough and cracked everywhere. Do less here.
Pour in pan spread to corners make it even. Oven. Timer 13 minutes. When timer beeps poke the top. Bounces back it’s done. Leaves dent one more minute. Don’t walk away don’t forget about it because overbaking means cracks and sadness.
THE SECOND IT COMES OUT flip onto sugared towel. Not in 30 seconds not after it cools a minute. IMMEDIATELY. Peel parchment off. Roll the whole thing up towel and all starting from short side. Let it cool completely rolled up. This trains it to hold the shape so it doesn’t crack later. First person told me to do this I was like “you’re pranking me” but it’s legit the secret.
Cake cools for an hour so make filling now. Beat cream cheese and butter until smooth no lumps anywhere. Add powdered sugar slowly keep beating until thick and creamy. Taste it. Want it sweeter add more. I use all of it pretty much always because sweet filling is the point.
Cake totally cold—like completely not even warm—unroll it. It’ll want to curl back that’s fine. Spread filling everywhere leave half inch at far edge empty. Otherwise when you roll it filling squishes out the sides and you’re cleaning cream cheese off your counter for twenty minutes.
Roll back up no towel this time. Easier now right cause it learned. Seam side down on plate. Wrap plastic wrap tight refrigerate minimum hour but I always do overnight. Next day is better anyway.
Unwrap dust powdered sugar on top. Sharp knife wipe between cuts. Watch people lose their minds about the swirls. Never gets old.
Notes
- Use parchment paper, not wax paper. Wax paper can stick to your cake and cause a disaster. Parchment is your friend!
- Room temperature eggs beat up fluffier. Set them out 30 minutes before baking, or place them in warm water for 5 minutes.
- Flour sack towels work best for rolling because they’re thin and don’t leave texture marks on your cake.
- Make sure your pumpkin is 100% pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will throw off your recipe.
- Cracks happen—even to pros! If your cake cracks, roll it with the cracked side on the inside where no one can see it, or cover it with extra powdered sugar. Nobody will know!
- Score the edge where you’ll start rolling with a small knife—just a light line. This helps the cake start rolling evenly.
- Prep Time: 20 minutes + Cooling Time: 1 hour
- Cook Time: 15 minutes + Chill Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American