I love a good roll cake. They are so unique to look at and taste absolutely delicious.
My favorite Thanksgiving dessert is a pumpkin roll cake because it is such a showstopper!
However, I wanted to change it this year by adding a new twist to my recipe. I added some espresso powder for an extra kick.
It is so fun to share slices of the dessert with all your friends and family while the fall weather lasts.
RECIPE:
INGREDIENTS:
Cake:
3 eggs
1 cup granulated sugar
3/4 cup pumpkin puree
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin spice
Frosting:
8 oz of cream cheese, softened
1/2 cup butter, softened
1 1/4 cups powdered sugar
2 teaspoons instant espresso powder
STEPS:
Preheat your oven to 350 degrees F, and line a 9x18-inch baking sheet with parchment paper.
In a large bowl, beat the eggs and sugar until doubled in volume. Then, add the pumpkin puree and fold in the flour, baking powder, baking soda, and pumpkin spice.
Pour the batter into a prepared pan and bake for 13 minutes.
While the cake is baking, dust a kitchen towel with powdered sugar. This will help the cake not stick and hold its shape better.
Once the cake is done, transfer it onto the towel and peel back the parchment paper. Roll the cake starting from the narrow end across to form a log. Allow the cake to cool to room temperature.
To make the frosting, beat the cream cheese, butter, powdered sugar, and instant espresso powder with a mixer.
Unroll the cake and spread the frosting, leaving a 1-inch gap between the edges. Reroll the cake and allow it to chill for two hours.
Finally, cut out 2-inch slices from the log to serve.
Enjoy!
The Bored Baker 👩🏽🍳