Caramel Pumpkin Cake Roll

As the leaves turn golden and the crisp air invites everyone inside for a series of cozy gatherings, nothing embodies the warmth of the season quite like the flavors of pumpkin and caramel. Our Caramel Pumpkin Cake Roll combines these quintessential fall flavors to create a dessert that’s both elegant and comforting. To make this treat, a Pumpkin Cake Roll is layered with sweet buttercream, a touch of warm spices, and a stunning caramel drip. This cake roll is sure to be the highlight of your dessert table wherever you bring it.

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What You’ll Need

• We recommend using a stand mixer and bowl to make the buttercream frosting. This will help make sure your ingredients are well combined, so you don’t have any large chunks in your frosting. Alternatively, you can use a large mixing bowl and a hand mixer.
• Grab a cake board to place your cake roll on while decorating.
• A turntable is a great tool to have. It allows you to spin the cake around smoothly, so you get a professional, consistent finish on the frosting.
• Consider using piping bags to apply the buttercream to your cake roll as this will give you more control over the amount of buttercream applied. For the swirls on top of your cake roll, you’ll want to use a 1M star tip.
• A bench scraper, spatula, and offset spatula will be used alongside the turntable to frost your cake.

Storage Information

A frosted cake can last up to a week when stored in the refrigerator. The frosting helps to lock in the moisture of the cake, keeping it fresh while you wait to serve. If you cut the cake first and then want to store it, put the pieces in an airtight container or cover the cut sections with any leftover frosting you may have. The cake can be stored like this for a week in the refrigerator.

Tips for Making a Caramel Pumpkin Cake Roll

• You can make this buttercream the day before you assemble your cake roll and refrigerate it overnight. Then, when you’re ready to start decorating your cake, take it out and let it come back up to room temperature. You may need to mix again for a few minutes before applying.
• Don’t take your cake roll out of the freezer until you are ready to start putting on the frosting. A cold cake is easier to decorate as it is less delicate. A room temperature cake is tender and fragile which means it is more likely to fall apart.
• When it comes to doing the drip decoration on the cake, work slowly as you learn what techniques work best for you. We recommend making your drips approximately 1” apart and varying the amount you use, so the drips are all different lengths.

How to Create a Caramel Pumpkin Cake Roll

Servings: The Caramel Pumpkin Cake Roll will serve approx. 8 people, making it perfect for smaller gatherings or meals with a large dessert selection.

Ingredients

Cake:

• 1 Dutch Apron® Bakery Pumpkin Cake Roll
• Prepared caramel sauce
• White chocolate, optional
• Anise and cinnamon, optional

Buttercream Frosting:

• 2 c. unsalted butter, room temperature
• 1 tbsp. vanilla extract
• 1 tsp. salt
• 7 c. powdered sugar, sifted
• 2 tbsp. heavy cream

Instructions

Prepare the Buttercream Frosting

1. In a stand mixer, beat 2 cups of butter on medium speed until smooth and light, about 2 minutes.
2. Slowly, add 7 cups of powdered sugar to the butter while mixing on low speed. Once all the sugar is added, mix until fully combined.
3. Add the heavy cream, salt, and vanilla extract to the mixer. Continue to mix until smooth and fluffy, about 1-2 more minutes.
4. Scrape down the sides of the bowl and give the frosting a final mix to ensure everything is well combined.

Frost Your Cake Roll

5. Take your Pumpkin Cake Roll out of the packaging. Place a small amount of buttercream on your cake board and place the cake roll on it vertically, so it is standing on one end.
6. Carefully, transfer the cake and cake board to a turntable.
7. Fill a piping bag with your prepared buttercream. Starting at the base of the cake roll, pipe a ring of frosting around the bottom edge.
8. Continue piping rings of frosting up the cake roll, one ring above the next, until you reach the top. Fill the top of the cake with buttercream as well.
9. Use a bench scraper or spatula to smooth the buttercream on the sides of the cake as you rotate the turntable.
10. For a rustic look, press an offset spatula lightly into the buttercream and create textured lines by spinning the turntable while dragging the spatula across the frosting.
11. Place the cake roll in the refrigerator for 15-20 minutes to set the buttercream.

Make the Caramel Drip

12. Heat your caramel sauce in a microwave-safe bowl until warm and runny. Transfer the caramel to a piping bag and cut a small tip off the end.
13. Remove the chilled cake from the refrigerator and place on the counter.
14. Pipe the caramel around the edge of the cake, allowing it to drip down the sides.
    • Tip: Apply more pressure for longer drips and less pressure for shorter drips.
15. Let the cake sit for about 5 minutes to allow the caramel to set.

Add the Finishing Touches

16. Fit a clean piping bag with a 1M star tip and fill with your remaining buttercream.
17. Pipe small, decorative stars along the top border of the cake roll. To pipe a star, hold the piping bag close to the surface of the cake, squeeze to release the frosting, then quickly lift up to form a peak.
18. Garnish the top of the cake with a sprinkle of cinnamon. Add some cinnamon sticks and star anise for a festive touch.
19. Melt white chocolate and drizzle it over the top for added flavor and decoration.

With its rich pumpkin flavor, creamy buttercream, and gooey caramel drip, this cake is a true showstopper. Whether you’re sharing it with friends and family during the holidays or simply indulging in a slice with a hot cup of cider, this cake roll brings a bit of autumn warmth to every bite. Don’t be surprised when this becomes a seasonal favorite in your household!

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