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
Scale
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.
