Yes, fall is officially here, and with it comes all sorts of delicious autumn treats. This Chocolate Pumpkin Roll Cake is one of our favorites because it’s easy to make, and tastes amazing.
Check out my Cake Mix Pumpkin Muffins and my Mini Pumpkin Pies for more delicious pumpkin recipes!
Jump to:
This chocolate pumpkin cake roll recipe is a unique and tasty treat that is perfect for pumpkin season!
So, if you're looking for a delicious pumpkin cake recipe, you'll definitely want to give this pumpkin roll recipe a try!
Why You'll Love This Recipe
The rich chocolate flavor pairs perfectly with the sweetness of pumpkin.
This moist spiced pumpkin cake is easy to make and can be served either warm or cold.
Ingredients You Need
For Cake:
- All-purpose flour: A versatile flour used in baking, providing structure to the cake.
- Dark chocolate Hershey cocoa powder: Adds a rich, chocolate flavor to the cake.
- Baking powder: A leavening agent that helps the cake rise.
- Baking soda: Another leavening agent that reacts with acid to produce carbon dioxide, aiding in the cake's leavening.
- Pumpkin pie spice: A blend of spices like cinnamon, nutmeg, and cloves, adding warm and autumnal flavors.
- Ground cinnamon: Enhances the warm and sweet flavors in the cake.
- Kosher salt: Enhances overall flavor and balances sweetness.
- Eggs: Provide structure, moisture, and contribute to the cake's leavening.
- Pure vanilla extract: Adds a sweet and aromatic flavor to the cake.
- Granulated sugar: Sweetens the cake and contributes to its texture.
- Pumpkin puree: Adds moisture, flavor, and a hint of pumpkin to the cake.
For Whipped Filling:
- Heavy whipping cream: Whipped to create a light and fluffy texture for the filling.
- Powdered sugar: Sweetens and thickens the whipped cream.
- Pure vanilla extract: Adds a sweet and aromatic flavor.
- Pumpkin pie spice: Enhances the filling with warm and spiced notes.
- Marshmallow fluff: Adds a sweet and marshmallowy element to the filling.
Step By Step Photos
Whisk together cake ingredients.
Whisk together the eggs and sugar.
Combine the cake batter together.
Spread an even layer of batter.
Carefully roll the cake into a log.
Whip together filling ingredients.
Beat in the marshmallow fluff.
Spread filling into center of the cake.
How To Make A Chocolate Cake Roll From Scratch
Step 1. Preheat and prepare: Preheat oven to 350 °F, line a baking sheet with parchment paper.
Step 2. Combine dry ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Step 3. Mix wet ingredients: In a large mixing bowl, whisk eggs and sugar. Add vanilla and pumpkin puree, whisk until combined.
Step 4. Combine wet and dry: Fold flour mixture into the pumpkin mixture until smooth.
Step 5. Bake: Spread batter on the cookie sheet and bake for 13-16 minutes.
Step 6. Roll: Immediately roll the cake into a log with parchment paper and place on a wire rack to cool.
Step 7. Whip cream mixture: In a large bowl, whip heavy cream, powdered sugar, vanilla, and pumpkin pie spice until stiff peaks form.
Step 8. Add marshmallow fluff: Beat in marshmallow fluff until combined.
Step 9. Unroll cake: Carefully unroll the cooled cake.
Step 10. Spread filling: Spread the whipped filling in the center of the cake, leaving an inch from the edges.
Step 11. Re-roll: Roll the cake again, peeling away parchment paper.
Step 12: Chill: Wrap the roll in plastic wrap and refrigerate overnight. Unwrap and slice.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Cream Cheese Filling and Frosting
Whip together 8 ounces of softened cream cheese, ½ cup softened unsalted butter, 2 cups powdered sugar, and 1 teaspoon pure vanilla extract. For cream cheese filling, carefully unroll the chilled cake, spread the cream cheese mixture, and re-roll. If you're using this as a cream cheese frosting, spread it over the entire chilled cake roll. Either way, refrigerate to set, then slice.
Tips
- Toss some mini chocolate chips into the chocolate batter for a chocolate chip pumpkin roll.
Frequently Asked Questions About Swiss Roll Cake
Wrap the cake roll tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also place it in an airtight container. Refrigerate for up to 3-4 days.
Yes, you can freeze the cake roll (it's best to freeze cream cheese filling or frosting). Wrap the unfrosted/unfilled cake roll tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Freeze the cake roll for up to 2-3 months.
Yes. Wrap each slice separately in plastic wrap and then in aluminum foil before freezing. Thaw slices in the refrigerator.
More Pumpkin Recipes You Might Enjoy
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.
Chocolate Pumpkin Cake Roll
Ingredients
For Cake
- ½ cup all-purpose flour
- ¼ cup dark chocolate Hershey cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- ⅔ pumpkin puree
For Whipped Filling
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 3 tablespoons marshmallow fluff
Instructions
- Preheat oven to 350°F and line a 15x10 cookie sheet with parchment paper.
- Using a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Using another large bowl, whisk together the eggs and sugar until combined. Whisk in the vanilla and pumpkin puree until combined.
- Using a rubber spatula, fold in the dry ingredients until combined and smooth.
- Spread an even layer of batter onto the cookie sheet.
- Bake for 13-16 minutes, or until the top of the cake springs back when lightly touched.
- As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter.
- Using your hands, carefully roll the cake into a log with the parchment paper. Place onto a wire rack to cool completely.
- Using a large bowl and hand mixer, whip together the heavy whipping cream, powdered sugar, vanilla, and pumpkin pie spice until stiff peaks form.
- Beat in the marshmallow fluff until combined.
- Carefully unroll the cake.
- Spread the filling into the center of the cake, make sure to leave about an inch away from the edge.
- Re-roll the cake again while peeling away the parchment paper.
- Wrap the roll in plastic wrap and place into the fridge overnight.
- Unwrap the cake roll and slice. Enjoy!
Notes
- Toss some mini chocolate chips into the chocolate batter for a chocolate chip pumpkin roll.
- Storing: Wrap the cake roll tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also place it in an airtight container. Refrigerate for up to 3-4 days.
- Freezing: Yes, you can freeze the cake roll (it's best to freeze cream cheese filling or frosting). Wrap the unfrosted/unfilled cake roll tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Freeze the cake roll for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Leave a Reply