Pumpkin Roulade with Ginger Buttercream Pumpkin Cake Roll
Celebrate the flavors of fall with this stunning Pumpkin Roulade with Ginger Buttercream—a pumpkin cake roll that's as festive as it is delicious! This light and fluffy spiced pumpkin sponge cake is rolled to perfection, creating a spiral filled with a luscious, zesty ginger buttercream that adds a delightful kick. With warm notes of cinnamon and nutmeg, combined with the subtle sweetness of pumpkin puree, every bite is a beautiful balance of seasonal flavors. Perfectly dusted with powdered sugar for a charming finish, this dessert is ideal for holiday gatherings or any time you want to impress with a show-stopping treat. Ready in under an hour, this elegant-yet-easy roulade will leave your guests asking for seconds!
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Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 cup Granulated sugar
- 0.67 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (for dusting)
- 0.5 cup Unsalted butter (softened)
- 1.5 cups Powdered sugar (for buttercream)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Heavy cream
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3
In a large bowl, beat the eggs and granulated sugar on medium-high speed until thick and pale yellow, about 2 minutes. Add pumpkin puree and vanilla extract, and mix until well combined.
Step 4
Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix.
Step 5
Spread the batter evenly into the prepared pan, smoothing out the top. Bake for 11-13 minutes, or until the cake springs back when lightly touched.
Step 6
While the cake is baking, prepare a clean kitchen towel and generously dust it with powdered sugar. This will prevent the cake from sticking when rolling.
Step 7
Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at one of the short ends, roll the cake up with the towel into a spiral. Let it cool completely on a wire rack, seam-side down.
Step 8
To make the ginger buttercream, beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar and mix until smooth. Mix in grated ginger and heavy cream until light and fluffy.
Step 9
Once the cake is completely cool, gently unroll it. Spread the buttercream evenly over the surface. Avoid spreading too close to the edges, as it may squeeze out when rolling.
Step 10
Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter. Dust the top with powdered sugar for decoration.
Step 11
Refrigerate for at least 30 minutes to set before slicing. Serve and enjoy!
Nutrition Facts
| Serving size | (975.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3180.0 |
| Total Fat 121.2g | 0% |
| Saturated Fat 70.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 834.6mg | 0% |
| Sodium 1929.1mg | 0% |
| Total Carbohydrate 507.2g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 421.0g | |
| Protein 31.1g | 0% |
| Vitamin D 181.3IU | 0% |
| Calcium 195.0mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 688.4mg | 0% |
Source of Calories