Name: Halloween Cake Roll
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup all-purpose flour (90g); 1/4 cup unsweetened cocoa powder (20g); 1 teaspoon baking powder (5g); 1/2 teaspoon salt (2.5g); 4 large eggs, at room temperature; 3/4 cup granulated sugar (150g); 1 teaspoon vanilla extract (5mL); 1/4 cup pumpkin puree (60g); 2 tablespoons hot milk (30mL); 8 oz cream cheese, softened (226g); 1/4 cup powdered sugar (30g); 1/2 teaspoon vanilla extract (2.5mL); 1/2 cup heavy whipping cream (120mL); 2 tablespoons unsweetened cocoa powder, for dusting (10g); 1/4 cup chocolate cookie crumbs, for decorating (optional); 2 tablespoons melted chocolate, for decorating (optional)

Method

10 steps

Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, line with parchment paper, and grease the parchment.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a stand mixer fitted with the whisk attachment, beat eggs and granulated sugar on high speed until thick and pale, about 5 minutes. Beat in vanilla and pumpkin puree.
With the mixer on low, gradually add the dry ingredients. Add hot milk and mix just until combined. Pour batter into the prepared pan and spread evenly with an offset spatula.
Bake for 10–12 minutes, until the cake springs back when lightly touched. Meanwhile, lay a clean kitchen towel on a work surface and dust generously with cocoa powder.
Immediately invert the hot cake onto the cocoa-dusted towel. Peel off the parchment paper. Starting from 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.
While the cake cools, make the filling: In a medium bowl, beat cream cheese and powdered sugar until smooth. Beat in vanilla. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture until combined.
Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border. Re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
If decorating, drizzle melted chocolate over the chilled roll and sprinkle with cookie crumbs. For a web pattern, pipe thin lines of melted chocolate across the top and drag a toothpick through them.
Slice with a serrated knife, wiping the blade between cuts. Store leftovers in the refrigerator.

Recipe notes

Helpful tips

For clean slices, use a serrated knife and wipe it between cuts.
If the cake cracks slightly when rolling, don't worry—the filling and decoration will cover it.
Let the cream cheese and eggs come to room temperature for a smoother batter and filling.

Equipment

10x15-inch jelly roll pan
Parchment paper
Stand mixer or hand mixer
Offset spatula
Clean kitchen towel
Wire rack
Plastic wrap
Serrated knife

Storage

Refrigerate leftovers tightly wrapped for up to 3 days. Freeze slices for up to 1 month; thaw in the refrigerator.

Additional tips

Contains eggs, dairy, and gluten. The filled cake is perishable; refrigerate promptly and do not leave at room temperature for more than 2 hours.

Recipe inspiration

Inspired by Cookies Cupcakes and Cardio

Watch video

Estimated nutrition

Per serving: 320 calories

Fat: 19 g · Carbs: 32 g · Protein: 6 g

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