Pumpkin Roll Cake with Bourbon Caramel Sauce
Moist pumpkin cake rolled with bourbon caramel frosting and drizzled with additional bourbon caramel sauce, makes this Pumpkin Roll Cake with Bourbon Caramel Sauce the perfect fall dessert.
Servings 8
Ingredients
Cake:
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree not pie filling
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1½ tsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup confectioner's sugar for dusting before rolling
Filling:
- 8 ounces cream cheese- softened
- 6 tbsp butter- softened
- ¼ cup caramel sauce
- 2-3 cups confectioner's sugar
- 1-2 tsp bourbon or you can use vanilla, bourbon extract or rum extract
Bourbon Caramel Sauce
- ¼ cup caramel sauce
- 1 tsp bourbon or bourbon extract
Instructions
Cake
- Preheat the oven to 350 degrees and prepare a 9x13 cake pan by lightly spraying with non-stick spray and add a layer of parchment paper to cover the bottom of the pan. Grease the entire pan with vegetable shortening and dust with flour. (I know this seems extreme, but you will thank me later)
- Prepare the cake batter by adding the eggs and sugar into a large mixing bowl and mix on high speed for 1-2 minutes or until light and fluffy.
- Add the pumpkin and vanilla extract and mix until just combined.
- Add the flour, pumpkin spice, baking soda, baking powder, and salt and mix until just combined.
- Pour into the prepared baking sheet and smooth out and level as best as you can.
- Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. (it took mine exactly 13 minutes)
- Immediately after you remove the cake from the oven, CAREFULLY run a butter knife or spatula around the edge of the cake, and remove the cake using the parchment paper, and place it on a tea towel.
- Generously dust with confectioner's sugar and roll tightly from small end to small end (with the parchment paper still attached)
- Roll in the tea towel, and place in the refrigerator until completely cool.
Filling
- Meanwhile, prepare the filling by adding the cream cheese and butter into the bowl of a stand mixer with a paddle attachment. Cream for 2-3 minutes or until smooth.
- Add the caramel sauce and mix until just combined. Scrape the sides and the bottom of the bowl.
- Add the confectioner's sugar, one cup at a time and mix well after each addition.
- Last, add in the bourbon or extract and mix well.
- Cover with plastic wrap and let set in the fridge for 20-30 minutes (it should be ready around the same time the cake is)
Assembly
- Remove the cake from the refrigerator once it is nice and chilled and carefully unroll. Generously layer the filling on the inside of the cake and smooth out.
- Working from the small end, roll the cake as tightly as you can, removing the parchment paper as you roll. It should come off easily, but if you have issues use a butter knife or spatula to carefully remove the cake if needed.
- Once the cake is rolled, wrap it in the tea towel and place it in the refrigerator for an additional 30 minutes1 hour. (This step is not necessary but makes the cake easier to slice)
- Remove from the refrigerator and lightly dust with powdered sugar and serve with caramel sauce.
Bourbon Caramel Sauce
- Combine the caramel sauce and the bourbon/bourbon extract in a small bowl and whisk well until well combined before adding it to your cake.