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Ina Garten Pumpkin Roulade with Ginger Buttercream

Ina Garten Pumpkin Roulade with Ginger Buttercream - recipe card
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A light and airy pumpkin sponge cake rolled around a silky ginger-spiced buttercream. The cake is tender and warmly spiced, while the filling is rich and tangy with a hint of heat from fresh ginger. A stunning dessert that’s easier than it looks.

Ingredients

Scale
  • For the cake:
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the ginger buttercream:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • For dusting:
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with butter, line with parchment paper, then grease the parchment and dust with flour, tapping out excess. This ensures the cake releases cleanly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until pale and thick, about 5 minutes. The mixture should fall in ribbons when the whisk is lifted.
  4. Reduce the mixer speed to low and add the pumpkin and vanilla, mixing just until combined. Gently fold in the dry ingredients with a spatula until no streaks of flour remain; do not overmix.
  5. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for 12-15 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  6. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent sticking when rolling.
  7. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper. Starting at a short end, roll the cake and towel together into a log. Place seam side down on a wire rack and let cool completely, about 30 minutes.
  8. Meanwhile, make the ginger buttercream: In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
  9. Reduce the speed to low and gradually add the powdered sugar, then the grated ginger, vanilla, and salt. Increase speed to medium-high and beat until light and fluffy, about 3 minutes. If the frosting is too soft, refrigerate for 15 minutes.
  10. Gently unroll the cooled cake and remove the towel. Spread the ginger buttercream evenly over the cake, leaving a 1/2-inch border. Re-roll the cake tightly, starting from the same short end. Place seam side down on a serving platter.
  11. Dust the top with powdered sugar. For clean slices, refrigerate the cake for 30 minutes before serving. Slice with a serrated knife, wiping the blade between cuts.

Notes

Store the cake in the refrigerator, wrapped tightly, for up to 3 days. Freeze slices on a baking sheet until solid, then wrap individually and store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 hour before serving. For best texture, let the cake sit at room temperature for 15 minutes before slicing.

Nutrition

Keywords: pumpkin roulade, pumpkin roll, ginger buttercream, pumpkin cake roll, fall dessert, thanksgiving dessert, pumpkin sponge cake, cream cheese frosting, ginger frosting, rolled cake, holiday dessert

Find it online: https://inagartencooks.com/ina-garten-pumpkin-roulade-with-ginger-buttercream/