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Pumpkin Roll Cake with Whipped Kahlua Cream Filling

Hey all!  Did you miss me?  I sure missed all of you.  It’s been one heck of a non-stop summer.  We spent time with friends, days with family and even introduced a new baby boy cousin into our clan. Now that the kids are back in school and things are finally starting to settle into a bit of a groove, I figured it was high time to hop back onto the blogging bandwagon and get with it already.

Last time we spoke I mentioned some life changes on my end of the internet.   I didn’t feel fully comfortable divulging them at the time, but I think I’m finally hitting a place where I’m ready to share with the world so here goes nothing.

Our family is expecting a new addition in December. And not just any addition mind you; a fourth boy.  A very unexpected fourth boy.  He wasn’t planned and he certainly set off some fireworks when we discovered what was in front of us.  Part of my departure from the online world was taking a bit of time for me; time to come to terms with the unexpected news.

Now that I’m heading to a better place with the whole situation, it seems only natural to come back to the one constant in my life that I love; this blog and all of you who have stuck with me through the ongoing journey of Mommie Cooks.  With all the changes that are happening on my end right now, I can’t promise that I’ll always get out two blog posts a week; sometimes there may be one a week and sometimes I may miss an installment.    What I can promise you is that I’m here for the long haul and I’m ready to get cooking and sharing some amazing fall inspired food.   So let’s do this!

I’ve officially come to the conclusion that I love roll cakes.  Something about decadently moist pastry swirled with a sweet and fluffy whipped filling that causes my taste buds to sing a happy dance every time I put my mouth to it.  This one is certainly no exception.  In fact it’s so good that I made it twice in one weekend.  It’s so good, that I gave a piece to Nicholas, my oldest, and he literally grabbed one end, unrolled the entire works and lowered it into his mouth like a long, saucy spaghetti noodle.  Only a boy would do something as caveman as that.  As the mom of official said caveman, I’ll take it as a compliment.

For as fancy as they look, roll cakes aren’t all that complicated to make.  So grab up a pile of eggs and let’s get baking.  Begin by separating the yolks and whites of six farm fresh eggs.  Set the whites to the side and add a bit of sugar and vanilla to the yolks.  Now spin ’em in a mixer until the color changes from a bright yellow to a light pastel.  If you have helpers this is a good time to bring them into the fun.

Once the yolks are sufficiently whipped into submission, grab up a small clean bowl and stir together a can of pumpkin with a small pour of oil.  Drop the ingredients into the yolk mixture and gently fold in.

In another clean bowl, combine a cup of flour with a bit of salt, baking powder and pumpkin pie spice.

Now, working in small additions, add the flour into the yolk batter and slowly fold in until all the flour is incorporated.  We’ll finish up the cake by grabbing the reserved egg whites and beating them into a firm white peak of perfection.  Add these in batches to the yolks as well, folding very slowly and carefully.

Grease up and line a jelly roll pan with parchment paper.  Follow it up by pouring the finished batter evenly into the pan.  Slide into a heated oven for 15 minutes and bring it back out all cooked and roll worthy.

Now, while it’s taking a five minute cool down, snatch up a clean kitchen towel and sprinkle it generously with sugar across the top.  After the cake has had a few minutes to set and cool, flip it out onto the towel, fold the edge of the towel over the edge of the cake and roll it up.  Leave it like this until it cools completely; about an hour or so.

Once the cake is cooled, it’s ready for the cream that will officially send it over the edge of absolutely, unarguably, no questions asked the best dog gone roll cake you’ve ever had the pleasure of putting your lips to.  Period. Well until my next roll cake creation comes into fruition that is.

I love homemade whipped cream because the flavor combinations are endless and pretty much all you need to do is dump the ingredients into a bowl and whip into a frenzied froth.  For this version you’ll drop in cream (of course), vanilla, sugar, cream cheese and kahlua.   Whip it until you see the magic happen.

Next up, you’ll unroll the cooled cake and spread that cream across the top.  Don’t be shy, you can never have too much cream.  Ever.  Sprinkle a few pecans across the top if you’re feeling frisky as well.  They’re not a requirement, but they certainly don’t hurt the cause either.

Roll it back up, transfer to a serving plate and sprinkle with a little powdered sugar.  I like to cut off the ends as well just to help it look a bit more finished.  My kids will tell you they also like the ends cut off because that means they get to be the official taste testers.

And that’s all there is to it.  So if you’re game, bring your plate and your sweet tooth and join me for a slice.  I’m usually pretty good about sharing; just so long as you don’t grab the coveted last slice.

Pumpkin Roll Cake with Whipped Kahlua Cream Filling

Yield: 1 Roll Cake or approx. 9 slices

Total Time: 2 hour


For the Cake:

6 Eggs, Yolks and Whites Separated
1/2 Cup + 2 Tbsp White Sugar
1 tsp Vanilla
1 15 Oz. Can Pumpkin Puree
1/4 Cup Oil (Olive or Canola Work Well)
3/4 Cup Self Rising Flour *
1 tsp Pumpkin Pie Spice
1/2 tsp Salt
1/2 tsp Baking Powder
Powdered Sugar for Dusting over Finished Cake
1/2 Cup Crushed Pecans (Optional)

For the Whipped Cream:

1 Cup Heavy Whipping Cream
4 Tbsp Cream Cheese, Softened to Room Temperature
1/2 Cup White Sugar
1 tsp Vanilla
1/4 Cup Kahlua Liquor
1 Pinch Salt

* You can sub all purpose flour for self rising if desired. Simply add 1/2 tsp additional baking powder to dry mixture.


To the separated egg yolks, add in 1/2 cup of the sugar and the vanilla.

Beat until frothy and light yellow in color; about 2-3 minutes.

In a separate bowl stir together the pumpkin and the oil until incorporated.

Fold the pumpkin into the yolk mixture.

Combine the flour, spice, salt and baking powder together and add in batches to the yolk/pumpkin, folding after each addition until combined.

Whip the reserved egg whites and the remaining 2 tbsp of white sugar until stiff peaks form and fold into cake batter carefully.

Grease and line a jelly roll pan with parchment paper. Pour the batter evenly over the paper.

Bake in an oven preheated to 350 degrees for 15-17 minutes or until cooked through.

Let rest for 5 minutes to set up. While the cake is cooling, lay out a clean kitchen towel and generously sprinkle sugar over the top.

Flip the cake onto the towel and, folding the end of the towel over the end of the cake, roll into a tube. Let rest for one hour or until the cake is cooled completely.

To make the whipped cream place all the listed ingredients into a bowl and whip until peaks form.

Unroll the cooled cake and spread the fresh cream over the top of it. Sprinkle crushed nuts over the top if desired.

Carefully roll the cake closed again and transfer to a serving dish.

Dust with powdered sugar to finish. This cake is best when eaten the day of, but you can store uneaten portions covered in the fridge for up to 3 days.