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If you’re searching for a stunning autumn-inspired dessert that combines tender cake, rich cream cheese filling, and a luscious chocolate drizzle, this Pumpkin Chocolate Swiss Roll Cake Recipe is an absolute must-try. Picture a soft pumpkin-spiced sponge rolled tightly around a velvety cream cheese frosting, then kissed with mini chocolate chips and silky molten chocolate on top. It’s the perfect balance of comforting fall flavors and indulgent sweetness, making this cake a showstopper for any gathering or cozy night in.
Ingredients You’ll Need
This recipe brings together simple but essential ingredients that each play a vital role in creating that light, flavorful cake and irresistibly creamy filling. From fragrant spices to smooth pumpkin puree and chocolate accents, every component builds the texture, taste, and inviting color of this Swiss roll cake.
- ¾ cup all-purpose flour: The base for our tender cake, providing structure without heaviness.
- ½ teaspoon baking powder: Helps the cake rise and stay light.
- ½ teaspoon baking soda: Reacts with the acidic pumpkin for a fluffy crumb.
- 1 teaspoon ground cinnamon: Classic pumpkin spice warmth and aroma.
- ½ teaspoon ground nutmeg: Adds a subtle, earthy kick.
- ¼ teaspoon ground ginger: Offers a gentle spicy brightness to balance sweetness.
- ¼ teaspoon ground cloves: Deepens the spice profile with rich undertones.
- ¼ teaspoon allspice: A hint of complexity enhancing the pumpkin flavor.
- ¼ teaspoon salt: Brings out all the flavors perfectly.
- 1/3 cup mini chocolate chips: Tiny bursts of chocolate throughout the cake layer.
- 3 large eggs: Room temperature eggs provide lift and moisture.
- 1 cup granulated sugar: Sweetens the cake and helps it brown.
- â…” cup pumpkin puree: The star ingredient delivering moisture, color, and that beloved pumpkin taste.
- 1 8-ounce package cream cheese: Softens into a dreamy filling with a perfect tang.
- 1 cup powdered sugar: Sweetens and smooths the cream cheese frosting.
- 6 tablespoons butter: Adds richness to the filling, making it silky and spreadable.
- 1 teaspoon vanilla extract: Rounds out the filling with a warm, sweet aroma.
- ½ cup mini chocolate chips: For melting into a shiny, decadent topping.
- 1 teaspoon coconut oil: Helps achieve a velvety, smooth chocolate drizzle.
- Powdered sugar (optional garnish): A delicate dusting for an elegant finish.
How to Make Pumpkin Chocolate Swiss Roll Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 375°F and preparing a 15 x 10-inch jelly-roll pan with cooking spray and parchment paper, which makes rolling the cake a breeze later. Whisk the dry ingredients together—including flour, baking powder, baking soda, warm spices, salt, and mini chocolate chips—so every bite is infused with flavor and little pockets of melty chocolate.
Step 2: Mix the Wet Ingredients and Combine
Beat the room temperature eggs with granulated sugar until thickened and pale, which creates the ideal airy texture in your cake. Then fold in the pumpkin puree and the dry spice mixture carefully; the batter will be fragrant and full of promise as it comes together beautifully.
Step 3: Bake and Roll the Cake
Spread the batter evenly into your prepared pan and bake for 10-13 minutes until the top springs back gently when touched. This is your cue to act quickly: lift the cake from the pan by the edges of the parchment, then, while still warm, roll it up carefully starting from the short side WITH the parchment. This method keeps the cake flexible and prevents cracks as it cools completely rolled up, making it ready for frosting.
Step 4: Prepare the Cream Cheese Filling
While the cake cools, blend the cream cheese, powdered sugar, butter, and vanilla until smooth and luscious. This frosting is the perfect balance of sweet and tangy, complementing the spices in the cake wonderfully.
Step 5: Assemble the Swiss Roll
Gently unroll the cooled cake, taking care not to tear it, and spread the cream cheese filling evenly, leaving a neat half-inch border along the edges. Rolling it up again—not including the parchment this time—creates that tightly swirled, beautiful cross-section classic to a Swiss roll. Wrap it in plastic wrap and chill for at least two hours so the filling sets perfectly.
Step 6: Melt the Chocolate Topping
For the final flourish, melt the remaining chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth. Once the cake is removed from the fridge, unwrap, dust with powdered sugar if you like, and drizzle the glossy chocolate over the top. This luscious topping adds a silky texture and a rich chocolate finish that ties all the flavors together brilliantly.
How to Serve Pumpkin Chocolate Swiss Roll Cake Recipe
Garnishes
A dusting of powdered sugar sprinkled lightly over the chocolate drizzle instantly elevates the presentation, giving it that professional look with minimal effort. For a seasonal touch, consider adding a few toasted pumpkin seeds or a sprinkle of cinnamon on top to echo the autumnal flavor inside.
Side Dishes
This cake pairs wonderfully with simple accompaniments like a scoop of vanilla ice cream or a dollop of lightly whipped cream. A cup of strong coffee or chai tea also complements the sweet and spicy notes perfectly, making it an irresistible afternoon treat or dessert.
Creative Ways to Present
Try slicing the Swiss roll into neat pieces and arranging them on a wooden board alongside fresh fruit or candied nuts for a festive display. You could also serve individual slices on elegant plates garnished with a drizzle of caramel sauce or a few extra chocolate chips for a decadent finish that impresses every time.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pumpkin Chocolate Swiss Roll Cake Recipe, wrap any leftovers tightly in plastic wrap and store them in the refrigerator. Properly covered, it will stay moist and fresh for up to 3 days, perfect for savoring a few more cozy bites later.
Freezing
If you want to save some for later, the Swiss roll freezes beautifully. Wrap it well in plastic wrap and then in aluminum foil before placing it in the freezer. It can keep for up to 2 months without sacrificing flavor or texture. Thaw it overnight in the refrigerator before serving.
Reheating
Because this cake is best served chilled, reheating is not typically recommended. However, if you prefer a slightly warmer slice, let it sit at room temperature for 15-20 minutes before enjoying to soften the filling without losing its signature creaminess.
FAQs
Can I use canned pumpkin for this Pumpkin Chocolate Swiss Roll Cake Recipe?
Yes! Canned pumpkin puree works perfectly in this recipe and ensures consistent moisture and flavor. Just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Is it necessary to use room temperature eggs and cream cheese?
Absolutely. Using room temperature eggs helps achieve a fluffy cake, and cream cheese at room temperature ensures your filling is smooth and easy to spread without lumps.
Can I substitute the mini chocolate chips for something else?
Definitely! You could try finely chopped dark or semi-sweet chocolate for a chunkier texture, or omit them entirely if you prefer a purely spiced pumpkin flavor.
What if my cake cracks when rolling?
If the cake cracks, it might be a sign that it was cooled too much before rolling or was slightly overbaked. To prevent this, roll the cake while it’s still warm and pliable, using the parchment paper to help guide it gently.
How long does the Pumpkin Chocolate Swiss Roll Cake Recipe take to prepare?
The total time is just over six hours, primarily because it needs to chill for at least two hours before serving. The hands-on part is quite quick—about 35 minutes—making it a wonderful make-ahead dessert.
Final Thoughts
This Pumpkin Chocolate Swiss Roll Cake Recipe is truly one of those desserts that fills your kitchen with cozy aromas and fills your heart with happy memories. Its perfect balance of spices, creamy filling, and chocolate indulgence makes it the ideal centerpiece for fall celebrations or any time you want to treat yourself. Give it a try and watch how quickly this beautiful cake becomes a beloved classic in your household.
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Print
Pumpkin Chocolate Swiss Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 6 hours 33 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Chocolate Swiss Roll Cake is a delightful autumn treat featuring a moist pumpkin spiced sponge cake rolled with creamy vanilla chocolate chip cream cheese frosting and finished with a drizzle of melted chocolate. Perfect for fall celebrations or a cozy dessert, it combines warm spices and rich flavors in a light, rolled cake.
Ingredients
Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1/3 cup mini chocolate chips
- 3 large eggs, room temperature
- 1 cup granulated sugar
- â…” cup pumpkin puree
Filling
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
- 6 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Topping
- 1 teaspoon coconut oil
- Powdered sugar, optional garnish
Instructions
- Prepare the Cake Batter: Preheat your oven to 375°F (190°C). Lightly spray a 15 x 10-inch jelly-roll pan with cooking spray, then line it with parchment paper leaving some overhang on the edges and spray again. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, salt, and 1/3 cup mini chocolate chips. Set aside.
- Mix Wet Ingredients and Combine: In a large bowl, beat the 3 eggs and 1 cup granulated sugar together until thickened. Gently stir in the â…” cup pumpkin puree and then fold in the flour and spice mixture until fully combined. Spread the batter evenly in the prepared jelly-roll pan.
- Bake the Cake: Bake for about 10-13 minutes, or until the top springs back lightly when touched in the center. Immediately remove the cake from the oven once done.
- Roll the Cake: While still warm, use the parchment paper to lift the cake out of the pan and onto a flat surface. Starting at a short end, carefully roll the cake up along with the parchment paper to form a log. Place the rolled cake seam side down on a cooling rack and allow to cool completely.
- Prepare the Filling: In a medium bowl, beat together the cream cheese, 1 cup powdered sugar, butter, and vanilla extract until smooth and creamy. Gently unroll the cooled cake, being careful not to tear it, and spread the cream cheese frosting evenly over the surface, leaving a ½ inch border along the edges.
- Re-Roll and Chill: Carefully re-roll the cake without the parchment paper. Wrap it tightly in plastic wrap and refrigerate for at least two hours to set.
- Make the Chocolate Topping: Place ½ cup mini chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Heat for 60 seconds, stir until smooth, and if needed, microwave for an additional 30 seconds to fully melt. Let it cool slightly.
- Finish and Serve: Remove the cake roll from the refrigerator and unwrap. Optionally sprinkle the top with powdered sugar and drizzle with the melted chocolate. Slice and serve chilled or at room temperature.
Notes
- Use room temperature eggs and cream cheese to ensure smooth batter and frosting.
- Rolling the cake while warm helps prevent cracking.
- You can substitute pumpkin puree with sweet potato puree as an alternative.
- Store leftovers tightly wrapped in the refrigerator for up to 3 days.
- Allow the chocolate drizzle to set for a cleaner presentation.
