If you’re looking for a show-stopping dessert that effortlessly combines seasonal warmth with decadent chocolate, then this Pumpkin Chocolate Swiss Roll Cake Recipe is about to become your new favorite. Picture a light, fluffy chocolate sponge cake swirled delicately with creamy, spiced pumpkin cream cheese filling—a dessert that tastes as delightful as it looks. This recipe perfectly balances the cozy flavors of pumpkin and autumn spices with the richness of chocolate, making it a must-try for any gathering or a special treat for yourself.
Ingredients You’ll Need
The beauty of this Pumpkin Chocolate Swiss Roll Cake Recipe lies in its simplicity and the harmony of flavors each ingredient brings. From the aromatic spices that capture the essence of fall to the creamy filling and mini chocolate chips that add texture and bursts of chocolate, every ingredient is essential to create a perfectly balanced cake.
- ¾ cup all-purpose flour: The base that provides structure to the delicate sponge.
- ½ teaspoon baking powder: Helps give the cake a light, airy texture.
- ½ teaspoon baking soda: Reacts with the pumpkin to keep the cake moist and tender.
- 1 teaspoon ground cinnamon: Adds warm, sweet spice, essential for that pumpkin flavor.
- ½ teaspoon ground nutmeg: Gives a subtle nutty kick that deepens the spice profile.
- ¼ teaspoon ground ginger: Adds a little zing to contrast the sweet elements.
- ¼ teaspoon ground cloves: Brings a hint of bold, aromatic spice for complexity.
- ¼ teaspoon allspice: Rounds out the spices with its peppery-sweet depth.
- ¼ teaspoon salt: Enhances all the flavors, balancing sweetness and spice.
- 1/3 cup mini chocolate chips: Little pockets of chocolate that melt into the batter for a surprise bite.
- 3 large eggs (room temperature): The foundation of the sponge that helps it rise and stay tender.
- 1 cup granulated sugar: Sweetens the sponge and helps create a soft crumb.
- ⅔ cup pumpkin puree: Adds moisture, natural sweetness, and that signature pumpkin taste.
- 1 8-ounce package cream cheese (room temperature): The creamy, tangy base of the luscious filling.
- 1 cup powdered sugar: Sweetens and smooths the cream cheese filling perfectly.
- 6 tablespoons butter (room temperature): Makes the filling rich and silky.
- 1 teaspoon vanilla: Enhances and rounds out the flavor of the cream cheese filling.
- ½ cup mini chocolate chips: Added in the filling to provide extra chocolate bursts and texture.
- 1 teaspoon coconut oil: Helps the chocolate chips in the filling melt into a glossy, rich swirl.
- Powdered sugar (optional garnish): A final dusting for an elegant touch.
How to Make Pumpkin Chocolate Swiss Roll Cake Recipe
Step 1: Prepare the Batter
Start by whisking together the flour, baking powder, baking soda, salt, and all the spices in a bowl to evenly distribute those delightful autumn flavors. In a separate bowl, beat the eggs with the granulated sugar until they turn pale and fluffy—this ensures your sponge will have that perfect lightness. Gently fold in the pumpkin puree, then gradually add the dry ingredients along with the mini chocolate chips. The batter should be smooth and beautifully speckled with chocolate chips, a hint of the luxury to come.
Step 2: Bake the Cake
Pour the batter into a prepared jelly roll pan lined with parchment paper, smoothing it into an even layer. Bake in a preheated oven for about 15 minutes until the sponge is set but still soft to the touch. Once out of the oven, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar, then peel off the parchment paper. While it’s still warm, roll the cake up gently with the towel and let it cool completely—this step helps the cake keep its perfect Swiss roll shape without cracking.
Step 3: Make the Filling and Assemble
For the filling, beat the room-temperature cream cheese and butter until creamy and smooth, then add in the powdered sugar and vanilla extract until silky sweet. Stir in the mini chocolate chips and coconut oil for a luscious texture and flavor burst. Unroll the cooled cake gently, spread the pumpkin cream cheese filling evenly on top, and then carefully re-roll the cake without the towel. Chill it for at least an hour to let the flavors meld and the filling set beautifully.
How to Serve Pumpkin Chocolate Swiss Roll Cake Recipe
Garnishes
Serving this Pumpkin Chocolate Swiss Roll Cake Recipe with a simple dusting of powdered sugar really elevates its presentation, adding a delicate snowy effect. For an extra festive touch, consider garnishing with a few toasted pecans or a drizzle of melted dark chocolate right before serving to impress your guests even more.
Side Dishes
This cake pairs wonderfully with warm beverages like spiced chai, a robust cup of coffee, or even a creamy chai latte. To complement the flavors, serve alongside a scoop of cinnamon ice cream or a dollop of lightly whipped cinnamon-infused cream—both add another layer of cozy comfort to the experience.
Creative Ways to Present
For a stunning dessert table centerpiece, slice the Swiss roll into generous rounds and place them on a rustic wooden board or a colorful fall-themed platter. You could also create individual mini slices wrapped with edible gold leaf or tied with cinnamon sticks for a charming and festive look perfect for parties.
Make Ahead and Storage
Storing Leftovers
After enjoying this Pumpkin Chocolate Swiss Roll Cake Recipe, you can keep leftovers fresh by wrapping the cake tightly in plastic wrap or placing it in an airtight container. Store it in the refrigerator for up to three days, ensuring the creamy filling stays fresh and the sponge remains tender.
Freezing
If you want to prepare this delightful cake ahead of time, freezing is a great option. Wrap the fully rolled cake securely in plastic wrap followed by aluminum foil to protect it from freezer burn. Freeze for up to two months. When ready to enjoy, thaw it overnight in the refrigerator for the best texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature because warming can affect the delicate texture of the sponge and filling. If you prefer it slightly warmer, let it sit at room temperature for about 30 minutes before serving—this brings the flavors to life without compromising the softness.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Chocolate Swiss Roll Cake Recipe and is convenient year-round. Just make sure to use pure pumpkin rather than pumpkin pie filling, which contains added spices and sugars.
What if I don’t have mini chocolate chips?
You can substitute mini chips with regular chocolate chips or finely chopped chocolate pieces. Just remember that smaller chips distribute more evenly and melt more quickly, so chopping larger chips into smaller bits helps maintain texture.
How do I prevent my cake from cracking when rolling?
The key is to roll the cake when it’s warm and pliable, right out of the oven, and use a towel dusted with powdered sugar to help it guide smoothly. Cooling it in the rolled shape trains the sponge to maintain its curve, reducing the chance of cracks during filling.
Can I make this recipe dairy-free?
Yes! Use dairy-free cream cheese and butter substitutes in the filling, and choose dairy-free chocolate chips. This way, the Pumpkin Chocolate Swiss Roll Cake Recipe remains just as creamy and delicious without dairy.
How long does this cake keep fresh?
Stored properly in the refrigerator, this cake stays fresh for up to three days. Beyond that, the sponge may start to dry out and the filling could lose its ideal texture. For longer storage, freezing is recommended.
Final Thoughts
If you’re ready to delight your taste buds with a dessert that captures the essence of fall and chocolate indulgence all in one stunning creation, give this Pumpkin Chocolate Swiss Roll Cake Recipe a try. It’s not only a feast for your eyes but a hug in cake form, perfect for sharing with loved ones or savoring on your own. Trust me, once you make it, this will be the dessert everyone asks for year after year.
Print
Pumpkin Chocolate Swiss Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 8 to 8.5 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delicious Pumpkin Chocolate Swiss Roll Cake featuring a moist pumpkin-flavored sponge cake rolled with a creamy chocolate chip and cream cheese filling. Perfect for fall desserts, this recipe combines warm spices and chocolate for an irresistible treat.
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
- 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
Garnish
- Powdered sugar (optional)
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, allspice, and salt. In a separate large bowl, beat the 3 eggs and granulated sugar until thick and pale. Gently fold in the dry ingredients, followed by the pumpkin puree, mixing just until combined. Fold in 1/3 cup mini chocolate chips.
- Bake the pumpkin sponge: Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly. Bake in the preheated oven for about 15 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool for a few minutes.
- Roll the cake: While the cake is still warm, gently invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short edge, roll the cake and towel together tightly into a log. Let it cool completely in this rolled shape to set the curve and prevent cracking.
- Make the filling: In a bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue beating until light and fluffy. In a small pan, heat the coconut oil over low heat and stir in the ½ cup mini chocolate chips until just melted and smooth. Allow to cool slightly, then gently fold the melted chocolate chips into the cream cheese mixture.
- Fill and roll the cake: Unroll the cooled cake carefully. Spread the chocolate cream cheese filling evenly over the surface. Re-roll the cake without the towel, sealing the edge. Wrap the cake in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Remove the cake from the refrigerator, unwrap, and transfer to a serving platter. Dust with powdered sugar if desired before slicing into 8 to 8.5 servings. Enjoy your seasonal pumpkin chocolate Swiss roll cake!
Notes
- Use room temperature eggs and cream cheese for a smoother batter and filling.
- Line the jelly roll pan with parchment paper to prevent sticking and make rolling easier.
- Rolling the cake while warm helps prevent cracking when you roll it with the filling.
- The filling contains melted chocolate chips mixed into cream cheese for a rich texture, but you can substitute with chocolate ganache if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
