This year I wanted to try making my own pumpkin roll. But of course I had to put my own spin on it. And since I’m a white girl I had to go with a Pumpkin Spice Latte Cake Roll!!
Fall is for sure one of my favorite seasons. I absolutely love the clothes!! (A little too much). And the changing of the leaves is amazing, so beautiful to drive around town and see all the vibrant reds, bright yellows and warm oranges. The best place to see the full spectrum of fall foliage is up the canyon. Sadly, I didn’t get the chance to drive up this year. Oh well….at least I found some amazing fall flavors this year! Check out the Turkey and Butternut Squash Casserole I made this week…..so yummy 🙂
I actually made this as my Mom’s birthday cake this year. She loved it! The cake is light and spongy and the filling was so smooth! The coffee flavor is present, but not overpowering. I have had to try so many different recipes to find my favorite buttercream and I think I have found THE one. It was so light and creamy. Perfection!
- 3/4 cup Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 3 Eggs
- 2 tsp Vanilla Extract
- 1 cup Sugar
- 2/3 cup Pumpkin Puree, either canned or fresh
- Powdered sugar to dust the towel
Cream Cheese Filling:
- 8 oz. Cream Cheese, at room temperature
- 1 Cup Powdered Sugar
- 6 Tbsp Butter, softened
- 1 tsp. Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice
Coffee Buttercream Frosting
- 1 cup Butter, softened
- 1 1/2 tsp Starbucks Instant Coffee
- 2 tsp Vanilla Extract
- 2 1/2 cups Powdered Sugar
Preheat oven to 375. Line a 15×10 inch jelly roll pan with wax paper. Grease the paper with cooking spray and lightly dust with flour.
In a medium bowl whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt.
In a stand mixer, beat the eggs and sugar on medium until it’s a thick paste. Beat in the vanilla and pumpkin puree until well combined. Slowly add the flour mixture, scraping down the sides of the bowl to make sure it’s mixing evenly. Once it’s well combined then pour into the jelly roll pan. Make sure it spreads evenly.
Bake for 13-15 minutes until the top of the cake springs back when lightly touched. Remove from the oven and immediately loosen the cake from the sides of the pan. Let it cool for 5 minutes. Lay out a towel and dust with powdered sugar, turn the cake over on the towel and gently remove the wax paper. Carefully roll the cake and the towel together. Cool on a wire rack for 10-15 minutes.
Make the cream cheese filling. Beat the cream cheese until it’s completely smooth. Beat in the butter and vanilla occasionally scraping down the sides. Slowly beat in the powdered sugar. Mix until well combined.
Lay out a sheet of plastic wrap. Unroll the cake onto the plastic wrap and remove the towel. Spread the cream cheese filling evenly over the cake. Immediately roll the cake up and cover the roll in the plastic wrap. Set in the fridge for 30 minutes.
Make the coffee buttercream. Beat the butter on medium speed until the color starts to get lighter. Beat in the coffee and vanilla. Scrape down the sides of the bowl. Slowly beat in the powdered sugar until it’s light and fluffy and easily spreadable.
Frost the cake and slice up and enjoy with a tall glass of milk or an Irish coffee!