The Pumpkin Chocolate Swiss Roll Cake Recipe is a deliciously festive dessert that combines the warm, comforting spices of pumpkin with the rich decadence of chocolate in a light, fluffy rolled cake. Imagine slicing into a moist pumpkin sponge cake swirled with luscious cream cheese frosting and topped with a glossy chocolate drizzle and a dusting of powdered sugar—it’s the kind of dessert that feels like a warm hug on a chilly fall evening. Whether you’re baking for a holiday gathering or just craving something special, this pumpkin chocolate swiss roll will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients for this Pumpkin Chocolate Swiss Roll Cake Recipe is surprisingly straightforward, yet each component plays a vital role in building the perfect flavor, texture, and appearance. From the aromatic spices to the creamy frosting and the bit of chocolate magic, these ingredients elevate the cake into something truly special.
- All-purpose flour: The base of the cake that gives it structure without weighing it down.
- Baking powder and baking soda: Essential leavening agents that ensure a light, airy cake.
- Ground cinnamon, nutmeg, ginger, cloves, allspice: A blend of warm spices that infuse the cake with that classic pumpkin pie flavor.
- Salt: Balances sweetness and enhances overall flavors.
- Mini chocolate chips: Adding delightful pockets of chocolate throughout the cake and on top for a touch of indulgence.
- Eggs: Provide richness and help bind the batter.
- Granulated sugar: Sweetens the cake and helps create the tender crumb.
- Pumpkin puree: Adds moisture, color, and that unmistakable pumpkin taste.
- Cream cheese: The star of the frosting, lending a tangy creaminess.
- Powdered sugar: Sweetens the frosting while keeping it silky smooth.
- Butter: Adds richness and helps create a smooth frosting texture.
- Vanilla extract: Enhances flavor depth in the frosting.
- Coconut oil: Used to melt the chocolate chips smoothly for the topping.
- Optional powdered sugar garnish: For an elegant dusting on top.
How to Make Pumpkin Chocolate Swiss Roll Cake Recipe
Step 1: Prepare the Cake Base
This is where the magic begins. Preheat your oven to 375°F and lightly prepare your jelly-roll pan with cooking spray and parchment paper. The parchment makes it easy to roll the cake later without sticking. Whisk together your dry ingredients, including the flour, the perfect mix of spices, and mini chocolate chips, for a fragrant and flavorful base.
Step 2: Make the Batter
In a large bowl, beat your eggs and granulated sugar until thick and fluffy—this step is key to a light cake! Stir in pumpkin puree and your carefully mixed dry ingredients, gently folding to combine without deflating the batter. Spread this luscious batter evenly in your prepared pan.
Step 3: Bake and Roll
Bake the cake for about 10 to 13 minutes. You want the top to spring back lightly when touched—that’s your cue it’s done. Once out of the oven, remove the cake promptly using the parchment edges and roll it up while warm, parchment and all, from the short end. This rolling helps prevent cracks later on. Set it seam-side down to cool completely.
Step 4: Prepare the Cream Cheese Filling
Beat together cream cheese, powdered sugar, butter, and vanilla until smooth and spreadable. This creamy filling balances the spiced cake so perfectly. When your cake is fully cooled, gently unroll it and spread the frosting evenly, leaving a little border so the frosting doesn’t squeeze out when you roll it back up.
Step 5: Final Roll and Chill
After frosting, reroll the cake carefully, this time without the parchment, and wrap it tightly in plastic wrap. Refrigerate for at least two hours to let the flavors meld and the filling set nicely, making it easier to slice.
Step 6: Add the Chocolate Topping
Melt mini chocolate chips with a touch of coconut oil in the microwave until smooth—this glossy chocolate sauce will add that irresistible finishing touch. Once your cake is chilled and unwrapped, drizzle the melted chocolate over the top. For a delicate finishing touch, sprinkle optional powdered sugar right before serving.
How to Serve Pumpkin Chocolate Swiss Roll Cake Recipe
Garnishes
Consider adding a dusting of powdered sugar or a sprinkle of extra mini chocolate chips on top to amplify the visual and flavor appeal. If you’re feeling festive, a few toasted pumpkin seeds or a light drizzle of caramel sauce can also add wonderful texture and taste contrast.
Side Dishes
This cake pairs beautifully with a scooped dollop of whipped cream or a small cup of spiced chai or coffee to complement the warm spices. For something more indulgent, a scoop of vanilla ice cream alongside the slices balances the spices and chocolate perfectly.
Creative Ways to Present
Slice the cake thickly and arrange slices on a rustic wooden board for a cozy autumn gathering. You can also cut individual rolls and serve with a drizzle of warm caramel or chocolate sauce. Wrapping each slice with a fresh mint leaf or edible flower brings elegance, perfect for holiday parties or dessert tables.
Make Ahead and Storage
Storing Leftovers
Once frosted and chilled, keep the Pumpkin Chocolate Swiss Roll Cake wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. This prevents it from drying out while maintaining its moist texture for up to 3-4 days.
Freezing
This cake also freezes beautifully. Wrap it securely in plastic wrap and then foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve the cream cheese filling and soft cake texture.
Reheating
This type of cake is best enjoyed chilled or at room temperature, so no reheating is necessary. If you prefer a slightly softer chocolate topping, let it sit out for 15 minutes before serving, allowing the chocolate to soften just a bit.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and gives consistent moisture and flavor to the cake. Just be sure it’s pure pumpkin, not pumpkin pie filling which contains added spices and sugars.
What if I don’t have mini chocolate chips?
You can chop regular-size chocolate chips or a chocolate bar into small pieces. Mini chips distribute more evenly, but chopped chocolate works well too, adding delightful pockets of melty goodness.
How do I avoid cracking when rolling the cake?
Rolling the cake while it’s warm with the parchment paper helps prevent cracking. Be gentle when unrolling and re-rolling after adding the frosting. Chilling the rolled cake before slicing also helps keep it intact.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Make sure it includes xanthan gum or another binder for best results.
Is there a way to make this recipe dairy-free?
For a dairy-free version, try using dairy-free cream cheese and vegan butter alternatives in the frosting. Coconut oil instead of butter in the filling can also work well, though the flavor profile will shift slightly.
Final Thoughts
If you love desserts that combine cozy fall flavors with a bit of chocolatey indulgence, this Pumpkin Chocolate Swiss Roll Cake Recipe is going to steal your heart. It’s fun to make, impressive to serve, and utterly delicious to eat—plus it’s perfect for sharing with loved ones or treating yourself after a long day. Give this recipe a try and watch it become the star of your seasonal baking adventures!
Print
Pumpkin Chocolate Swiss Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 6 hours 33 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Chocolate Swiss Roll Cake is a festive and flavorful dessert perfect for autumn gatherings. A moist pumpkin-spiced sponge cake studded with mini chocolate chips is baked, then rolled with a creamy vanilla cream cheese filling. The finished roll is garnished with powdered sugar and a luscious chocolate drizzle, combining spiced pumpkin and rich chocolate in every bite.
Ingredients
Cake
- 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
- 3 large eggs, room temperature
- 1 cup granulated sugar
- â…” 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
Topping
- ½ cup mini chocolate chips
- 1 teaspoon coconut oil
- Powdered sugar (optional garnish)
Instructions
- Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a 15 x 10-inch jelly-roll pan with cooking spray, then line it with parchment paper leaving some overhang on the edges. Spray the parchment again to prevent sticking and set the pan aside.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice, salt, and mini chocolate chips. Set this mixture aside.
- Make Batter: In a large bowl, beat the eggs and granulated sugar until thickened and fluffy. Gently fold in the pumpkin puree followed by the flour and spice mixture, ensuring everything is well combined without over-mixing.
- Bake Cake: Spread the batter evenly into the prepared jelly-roll pan. Bake for 10-13 minutes until the top springs back when lightly touched in the center.
- Roll Cake: Immediately upon removing from oven, grasp the edges of the parchment paper and carefully lift the cake out onto a flat surface. While still warm, roll the cake up tightly with the parchment paper starting from the short end. Place the rolled cake seam side down on a cooling rack and allow it to cool completely.
- Prepare Filling: In a medium bowl, beat together cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Fill and Reroll: Carefully unroll the cooled cake and gently loosen any sticking areas. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border around the edges. Reroll the cake without the parchment paper this time and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours to set.
- Melt Chocolate: Place mini chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 60 seconds, stir, and heat for an additional 30 seconds if necessary until smooth. Let cool slightly.
- Decorate: Remove the cake roll from the refrigerator and unwrap it. Optionally sprinkle powdered sugar on top, then drizzle the melted chocolate over the cake roll to finish.
Notes
- Use room temperature eggs and cream cheese for a smoother batter and filling.
- Be gentle when unrolling and rerolling the cake to prevent cracking.
- Chocolate chips in the cake add a delightful texture and richness.
- Refrigerate the cake roll well to ensure the filling sets and the roll holds its shape.
- Powdered sugar garnish is optional but adds a pretty finishing touch.
- For best results, use fresh pumpkin puree rather than canned with added spices.
