Description
This Pumpkin Chocolate Swiss Roll Cake is a delightful and festive dessert featuring a spiced pumpkin-flavored sponge cake rolled with a rich, creamy chocolate chip and cream cheese filling. Perfect for autumn celebrations, this cake combines warm spices with the moistness of pumpkin and the indulgence of chocolate, making it a crowd-pleaser dessert that’s both visually impressive and delicious.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients & Cake Batter
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ⅔ 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
- 1 teaspoon coconut oil
Optional Garnish
- Powdered sugar, for dusting
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, and salt until evenly combined. In a separate large bowl, beat the eggs and granulated sugar together until thick and pale. Then, gently fold in the pumpkin puree until fully incorporated. Gradually sift the dry ingredients into the wet mixture, folding gently to maintain the batter’s airiness. Finally, fold in ⅓ cup mini chocolate chips.
- Bake the cake: Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it. Pour the batter into the pan and spread evenly. Bake in the preheated oven for approximately 15 minutes or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean. While the cake cools slightly, lay a clean kitchen towel on the counter and dust it with powdered sugar for rolling.
- Roll the cake: Immediately after removing from the oven, loosen the edges of the cake from the pan and invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short edge, roll the cake and towel together into a log shape to set the curve and cool completely.
- Prepare the filling: In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth and fluffy. In a small microwave-safe bowl, melt the coconut oil and mix it with the ½ cup mini chocolate chips until the chips are just melted and glossy but not overheated.
- Assemble the roll: Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Drizzle the melted chocolate chip mixture over the filling, spreading lightly if needed. Carefully re-roll the cake without the towel, ensuring a tight and even roll.
- Chill and serve: Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour to firm up. Before serving, dust the top with additional powdered sugar if desired. Slice into 8 to 10 servings and enjoy your festive Pumpkin Chocolate Swiss Roll Cake.
Notes
- Using room temperature eggs and cream cheese helps the batter and frosting come together smoothly.
- Roll the cake while it is still warm to prevent cracking.
- Make sure to cool the cake completely before adding the filling to prevent melting the cream cheese mixture.
- The coconut oil in the melted chocolate chips keeps the chocolate glossy and easy to drizzle.
- Store leftovers tightly wrapped in the refrigerator for up to 3 days.
- You can substitute mini chocolate chips for regular-sized chips chopped finely if desired.
