Chocolate Pumpkin Swiss Roll Cake is a lighter version of the classic Swiss Cake Roll. This recipe combines a lighter than air chocolate sponge cake with creamy extra fluffy pumpkin cheesecake filling. This is one irresistible fall, Halloween or Thanksgiving showstopper dessert.
I received free Dixie Crystal granulated sugar to make this Choctoberfest creation. All copy, opinions and recipe are 100% my own.
Chocolate Roll Cake
I can’t believe this is the last day of Chotoberfest! There have been so many delicious recipes to satisfy my chocolate cravings that I don’t even know where to start. Well, I actually do! With this light as air and super flavorful Chocolate Pumpkin Swiss Roll Cake. I wanted to make something that would go from fall to Halloween to Thanksgiving and this cake with it’s beautiful color combo and fall-inspired sprinkles (or opt for Halloween sprinkles) was the perfect choice.
Since the theme was chocolate and I had already made Chocolate Cookie Dough Dip and S’mores Cookies this week, I really wanted to make a cake. I opted to use my Raspberry Sushi recipe for the basic sponge cake, commonly used for classic Swiss Roll Cakes, and the pumpkin cheesecake portion was a form of my No Bake Pumpkin Cheesecake. You won’t believe how well the chocolate-pumpkin combination goes together. So delicious and a big hit in our house.
The result of rolling the two flavors together is the real showstopper. Just look at that gorgeous spiral of color! You’ll want to dig right in and let the cake just melt in your mouth.
Frequently Asked Questions About Swiss Roll Cakes
What is a Swiss Roll?
The cake is believed to have originated somewhere in Central Europe, most likely Austria. It’s a thin sheet of sponge cake spread with jam and rolled into a log then sliced to create a spiral effect.
How do you roll a Swiss Roll Cake?
When the cake first comes out of the oven it is soft and pliable. Place a linen towel that has been sprinkled with powdered sugar over the top of the cake Place another cookie sheet over the towel and turn gently. Remove the silicone mat or parchment paper from the top of the cake. Place another clean piece of parchment paper that has been sprayed with nonstick spray over the top then carefully, using the linen towel to help lift the cake, slowly roll into a log. This will help keep the cake in a log form and it will be easy to form again once the filling is applied.
How long will a Chocolate Cake Roll last?
It keeps up to 3-4 days, covered in the refrigerator.
How do I keep my Swiss Roll Cake from sticking to the paper?
Once baked, sprinkle a linen towel with confectioner’s sugar before laying on top of warm cake. After turning cake over, remove old parchment or silicone mat and apply new sheet of parchment paper, sprayed generously with nonstick spray.
How to Make Chocolate Pumpkin Swiss Roll Cake
- In the bowl of an electric mixer, beat cream cheese until smooth and creamy. (photo 1)
- Add pumpkin and sugar to whipped cream cheese. (photo 2)
- Add spices. (photo 3)
- Add vanilla extract. (photo 4)
- Beat until well mixed. (photo 5)
- Fold in whipped topping until just combined. Place in a covered container in the refrigerator for 30 minutes or overnight. (photo 6)
- In a medium bowl, mix together flour, cocoa, baking powder & soda and salt. Set aside. (photo 1)
- Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup sugar slowly. (photo 2)
- Continue beating until stiff peaks form. Set aside. (photo 3)
- In a large bowl, beat egg yolks with vanilla for 5 minutes. (photo 4)
- Add remaining 1/3 cup sugar after the first 3 minutes. (photo 5)
- Add dry ingredients alternately with water and continue to beat until mixture is smooth. (photo 6)
- Fold egg whites into chocolate batter.
- Blend well.
- Pour into prepared pan.
- Spread evenly.
- Bake 12-13 minutes or until center of cake springs back when lightly touched or you can check to see if the cake is pulling away slightly from sides of pan.
- Sprinkle a linen towel with 2 tablespoons of powdered sugar. Place towel over the cake.
- Place a cookie sheet over top of towel and carefully flip cake over. Remove silicone mat or parchment paper from bottom of cake.
- Spray a clean piece of parchment paper with nonstick spray and place over cake, sprayed side down. Roll cake with towel and paper immediately starting from the narrow end. Place on wire rack to cool completely.
To Assemble:
- Unwrap chocolate sponge cake carefully. Remove parchment paper from top but leave on linen towel. Start to spread pumpkin cheesecake over cake.
- Spread cheesecake mixture evenly over cake.
- Roll back up using the linen towel to help you lift the cake without breaking it and to keep the roll even.
- Place carefully on a long white serving plate.
To finish, mix caramel syrup with whipped topping. Spread over cake.
There may be quite a few steps to this recipe but they’re not hard steps and the end result is something is simply awesome. It’s a light as air dessert, full of rich chocolate and creamy pumpkin flavor, that will bring tons of oohs and aahs. Whenever I make it, my guests are super impressed and ask for the recipe. It’s perfect for the fall season and great for the centerpiece dessert for your Thanksgiving celebration.
If you’re into chocolate, and who isn’t, check out the yummy recipes from fellow bloggers below. Oh, and don’t forget to enter the contest today for your last chance to win a ton of awesome goodies.
More Chocolate Recipes To Indulge In
Baked Chocolate Mint Doughnuts
Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.
Ingredients
Pumpkin Cheesecake
- 8 oz cream cheese room temperature
- ½ can pumpkin puree
- ½ cup Dixie Crystals powdered sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of salt
- ½ teaspoon vanilla extract
- ½ cup Whipped topping like Cool Whip
Chocolate Cake Roll
- 1/2 cup all purpose flour
- 1/3 cup dark chocolate cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 eggs separated
- 1/2 cup Dixie Crystals granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup Dixie Crystals granulated sugar
- 1/3 cup water
- 2 Tablespoons powdered sugar
Caramel Whipped Cream Topping
- 8 oz Cool Whip you can substitute real whipped cream here to make the topping even fluffier
- 2-3 Tablespoons caramel sauce
Instructions
Pumpkin Cheesecake (save time and make the day before)
- In the bowl of an electric mixer, beat cream cheese until smooth and creamy.
- Add pumpkin, sugar, spices and extract and beat until well mixed.
- Fold in whipped topping until just combined.
- Place in a covered container in the refrigerator for 30 minutes or overnight.
Chocolate Sponge Cake
- Preheat oven to 375 degrees. Spray a large cookie sheet, one with sides, with nonstick spray. Line bottom with a silicone mat or parchment paper and spray with nonstick spray as well.
- In a medium bowl, mix together flour, cocoa, baking powder & soda and salt. Set aside.
- Separate the eggs. In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup sugar slowly and continue beating until stiff peaks form. Set aside.
- In a large bowl, beat egg yolks with vanilla for 5 minutes, adding remaining 1/3 cup sugar after the first 3 minutes.
- Add dry ingredients alternately with water and continue to beat until mixture is smooth.
- Fold egg whites into chocolate batter and blend well.
- Pour into prepared pan and spread evenly.
- Bake 12-13 minutes or until center of cake springs back when lightly touched or you can check to see if the cake is pulling away slightly from sides of pan.
- While cake is baking, spread a linen towel with 2 tablespoons of powdered sugar. When cake is done, remove from oven, place towel over the cake then place another cookie sheet on top. Flip over carefully. Remove silicone mat or parchment paper.
- Spray a clean piece of parchment paper with nonstick spray and place over cake, sprayed side down. Roll cake with towel and paper immediately starting from the narrow end. Place on wire rack to cool completely.
To Assemble
- Unwrap chocolate sponge cake carefully. Remove parchment paper from top but leave on linen towel.
- Spread pumpkin cheesecake mixture evenly over cake.
- Roll back up using the linen towel to help you lift the cake without breaking it and to keep the roll even.
- Place carefully on a long white serving plate.
- To Make Topping simply mix Cool Whip or whipped cream with caramel sauce and spread over cake.
- Decorate with your favorite sprinkles.
Notes
Frequently Asked Questions
What is a Swiss Roll?
The cake is believed to have originated somewhere in Central Europe, most likely Austria. It's a thin sheet of sponge cake spread with jam and rolled into a log then sliced to create a spiral effect.How do you roll a Swiss Roll Cake?
When the cake first comes out of the oven it is soft and pliable. Place a linen towel that has been sprinkled with powdered sugar over the top of the cake Place another cookie sheet over the towel and turn gently. Remove the silicone mat or parchment paper from the top of the cake. Place another clean piece of parchment paper that has been sprayed with nonstick spray over the top then carefully, using the linen towel to help lift the cake, slowly roll into a log. This will help keep the cake in a log form and it will be easy to form again once the filling is applied.How long will a Chocolate Cake Roll last?
It keeps up to 3-4 days, covered in the refrigerator.How do I keep my Swiss Roll from sticking to the paper?
Once baked, sprinkle a linen towel with confectioner's sugar before laying on top of warm cake. After turning cake over, remove old parchment or silicone mat and apply new sheet of parchment paper, sprayed generously with nonstick spray.Nutrition
