With Halloween right around the corner, there’s no better time than to bake up a spiced pumpkin cake that tastes just as good as it looks. It’s designed to be flat, which you’ll spread with just the right amount of cream cheese to help hold it in it’s spiral shape. Rolling cake can be intimidating but this recipe has all the essential tips outlined to ensure it’s absolutely foolproof.
Yield: Serves 10 to 12
Prep time: 1 hour
Cook time: 30 minutes
For the cake:
- 3/4 cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup pumpkin purée
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
For the filling:
- 4 ounces cream cheese, at room temperature
- 4 ounces unsalted butter, at room temperature
- 1/2 cup powdered sugar, plus more for dusting the cake
- 1 teaspoon vanilla extract
- Prepare the baking sheet and heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. To make shaping the cake easier, draw a 10×15-inch rectangle on a sheet of parchment paper. Flip the paper over and use it to line a rimmed baking sheet; set aside.
- Whisk together dry ingredients. Place the flour, pumpkin pie spice, baking powder, and salt in a medium bowl and whisk to combine.
- Whisk in the sugar, pumpkin, eggs, and vinegar. Add the sugar, pumpkin, eggs, vanilla, and vinegar, and whisk to combine.
- Spread the cake into the prepared baking sheet and bake for 25 to 30 minutes. Pour the batter into the prepared baking sheet and spread into an even 10×15-inch rectangle using the template you drew. Bake until the cake springs back when pressed in the center, 25 to 30 minutes.
- Roll up the cake while still warm. Using the parchment paper, immediately slide the cake onto a large, clean kitchen towel. Working quickly and carefully and starting at a short end, roll the cake and parchment paper up into a tight roll. Use the towel to guide the cake into the roll and to make the cake easier to handle. Wrap the rolled cake completely in the towel.
- Cool the cake in the towel for 30 minutes. Let the rolled and towel-covered cake cool completely, at least 30 minutes. Meanwhile, make the filling.
- While the cake cools, make the filling. Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until smooth, about 1 minute. Add the powdered sugar and vanilla and beat on low speed until smooth.
- Unroll the cake, fill, and reroll. Carefully unroll the cooled cake. Spread the filling over the cake in a thin, even layer, leaving a 1/4-inch border around all sides. Gently reroll the cake, tucking the short end into the frosting and using the parchment to gently ease the cake up over itself and creating a tight roll.
- Chill and slice. Refrigerate the rolled cake for at least 1 hour before slicing. A serrated knife helps cut through the cake without squishing your well-earned spiral.
Source: the Kitchn