Butternut Squash Cake Roll
Delight your taste buds with this irresistible Butternut Squash Cake Roll—a seasonal dessert that seamlessly blends the warm spices of cinnamon and nutmeg with the natural sweetness of butternut squash puree. This tender, spiced sponge cake is perfectly rolled around a creamy filling of velvety cream cheese and butter, creating a stunning swirled centerpiece for any fall or holiday gathering. With its light, moist texture and delicate balance of flavors, this cake roll is as delightful to eat as it is to make. Finished with a dusting of powdered sugar, it’s a show-stopping dessert that’s both elegant and comforting. Whether you’re entertaining guests or treating yourself, this unique twist on a classic pumpkin roll is sure to impress.
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.75 cup Butternut squash puree
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (for dusting)
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease with cooking spray or butter.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat the eggs with an electric mixer on medium speed until frothy. Add the butternut squash puree and vanilla extract, mixing until well combined.
Gradually mix the dry ingredients into the wet ingredients, ensuring there are no lumps. Do not overmix.
Pour the batter evenly into the prepared jelly roll pan, spreading it with a spatula to reach the corners.
Bake for 13-15 minutes, or until the cake springs back when lightly pressed in the center.
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
Once the cake is done, immediately loosen the edges with a knife and turn it out onto the prepared towel. Peel off the parchment paper carefully.
While the cake is still hot, carefully roll it up (towel included) starting from the narrow end. Allow the cake to cool completely while rolled in the towel, about 1 hour.
Prepare the filling by beating the cream cheese and butter together on medium speed until smooth and creamy. Add the powdered sugar and vanilla extract, beating until fully incorporated and fluffy.
Once the cake has cooled, carefully unroll it. Spread an even layer of the cream cheese filling across the entire surface.
Gently roll the cake back up without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
Dust the cake roll with powdered sugar before slicing and serving. Enjoy your homemade butternut squash cake roll!
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 456.8 g | 166% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 364.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 458 mg | 35% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
