Description
This Patterned Pumpkin Roll is a stunning and festive dessert featuring a vibrant autumn-colored patterned cake layer filled with a creamy, smooth cream cheese filling. The delicate pumpkin spice cake pairs beautifully with the rich frosting, making it perfect for fall gatherings or holiday celebrations. The recipe involves creating a colorful piped pattern base, baking a thin layer of pumpkin cake on top, rolling it carefully while warm, and filling it with a luscious cream cheese frosting for an eye-catching and delicious treat.
Ingredients
Pattern Batter Ingredients
- 1.5 oz unsalted butter (3 TBSP), at room temperature
- 3 large egg whites, at room temperature
- 2 oz powdered sugar (1/2 cup)
- 3 oz all-purpose flour (2/3 cup)
- Assorted gel food coloring (Americolor Ivory, Egg Yellow, Pumpkin, Super Red, Chocolate Brown)
Pumpkin Cake Ingredients
- 3.3 oz all-purpose flour (3/4 cup)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 7 oz granulated sugar (1 cup)
- 2 TBSP brown sugar
- 3 large eggs, at room temperature
- 5.5 oz pumpkin puree (2/3 cup)
- 1 tsp vanilla extract
Cream Cheese Filling Ingredients
- 4 oz unsalted butter, at room temperature
- 6 oz powdered sugar (1 1/2 cups)
- 1/4 tsp salt
- 1/4 cup half and half (can substitute milk or cream)
- 4 oz full-fat cream cheese, at room temperature
Instructions
- Make the Pattern Batter: Combine all pattern batter ingredients in a medium bowl and blend with a hand or stand mixer until smooth. Avoid over-mixing. The batter should be medium consistency, easy to pipe but thick enough to hold shape.
- Divide and Color Batter: Separate the batter into 4 portions. Add gel food coloring to create vibrant autumn colors (yellow, orange, red, burgundy). Place each color into separate piping bags with a small round tip (Ateco #2 recommended).
- Prepare Design Template and Pan: Place a design template on a 10×15-inch jelly roll pan and cover with parchment paper (design side down). Spray parchment and pan sides with nonstick cooking spray containing flour, then wipe off excess.
- Pipe Pattern: Trace the pattern with colored batter, using single colors for outlines and two-tone colors for filling elements for best visual effect. Freeze the pan with the piped outline for 15-20 minutes, then fill in colors.
- Freeze Pattern: After completing the pattern, freeze the entire pan for at least 20 minutes to fully set the batter. When set, carefully slide out the design template from under the parchment.
- Make Pumpkin Cake Batter: While pattern is freezing, preheat oven to 350°F (177°C). Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt. In a stand mixer bowl fitted with paddle attachment, beat granulated and brown sugars with eggs on medium speed until light and thick (~3 minutes). Add pumpkin puree and vanilla; mix to combine. Slowly add sifted dry ingredients and mix on low until just combined. Scrape bowl sides to ensure thorough mixing.
- Assemble Cake Batter on Pattern: Pour pumpkin cake batter evenly over the frozen patterned batter on the prepared pan, smoothing into a thin, even layer.
- Bake: Bake at 350°F (177°C) for 13-16 minutes until edges slightly darken and cake springs back when gently pressed in the center. Avoid overbaking to prevent dryness or cracks.
- Prepare for Rolling: While cake bakes, prepare a tea towel by sprinkling powdered sugar on both sides and rubbing it in to prevent sticking. Have a knife, baking sprayed parchment paper, and large cutting board ready.
- Remove and Flip Cake: Upon removing from oven, immediately loosen cake edges with a knife. Place greased parchment atop cake and invert onto cutting board so patterned side faces down. Remove jelly roll pan and peel parchment from cake bottom to reveal the pattern. Sprinkle cake liberally with powdered sugar.
- Roll Cake While Hot: Cover the cake with the sugared tea towel, place another cutting board on top, and flip again so the patterned side is on the bottom. Remove parchment and sprinkle the other side with powdered sugar. Starting from the short edge, carefully roll the cake and towel into a spiral. Chill rolled cake in refrigerator for at least 1 hour to cool and set its shape.
- Make Cream Cheese Filling: In a large bowl with paddle attachment, beat butter, powdered sugar, and salt on low then medium speed until white and fluffy (~4 minutes). Add half and half gradually and beat on low to combine, then on medium until smooth and glossy. Separately beat cream cheese until smooth and lump-free. Slowly add butter mixture to cream cheese in 3-4 batches, mixing on low and finishing with gentle hand folding for best texture. Cover and chill until ready to use.
- Assemble the Roll: Once cake is fully chilled, gently unroll it. Spread cream cheese filling evenly over the cake, leaving a small margin around edges. Using the tea towel to help, carefully roll the cake back into a spiral without rolling the towel inside. Brush the top lightly with milk or water to dissolve excess powdered sugar and reveal the pattern.
- Chill and Serve: Wrap the roll tightly in plastic wrap and refrigerate at least 4 hours or overnight to firm up. Slice into 1-inch pieces to serve. Store well wrapped in the refrigerator for up to one week.
Notes
- Roll the cake while it is still hot to prevent cracking and ensure it stays pliable.
- Use gel food coloring for vibrant, vivid pattern colors without thinning the batter.
- Be careful not to overbake the cake to maintain its moisture and flexible texture for rolling.
- Generous use of powdered sugar on the tea towel and cake prevents sticking during rolling.
- Allow the roll to chill fully after assembly for best slicing and holding shape.
- Design templates can be customized or homemade for creative patterns.
- The cream cheese filling texture is improved by gradually combining with the butter mixture and gentle folding.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
