As the leaves turn vibrant shades of orange and red and the crisp fall air sets in, nothing feels more fitting than enjoying warm, comforting desserts that embrace the flavors of the season.
Cake rolls, with their swirls of decadent fillings wrapped in moist layers of cake, are a delightful addition to any autumn celebration.
From pumpkin spice to chai-infused treats, cake rolls are the perfect combination of elegance and comfort, making them ideal for fall gatherings, holiday parties, or a cozy evening at home.
This collection of 50+ fall cake roll recipes brings together a variety of autumn-inspired flavors, textures, and creative twists.
Whether you’re looking for a traditional pumpkin roll or a unique maple pecan creation, this list has something for every dessert lover.
Let’s roll into the season of baking with these delicious fall-inspired cake roll recipes!
50+ Flavorful Fall Cake Roll Recipes to Try
With so many flavorful and creative fall cake roll recipes, there’s no shortage of inspiration for your next autumn dessert.
Whether you prefer the classic spices of fall or love experimenting with new flavor combinations, these cake rolls are sure to impress at any gathering.
Their stunning presentation and delectable taste make them a show-stopping dessert that’s perfect for everything from Thanksgiving feasts to cozy weekend treats.
Get your rolling pin ready and embrace the sweetness of fall with these delightful recipes!
Pumpkin Spice Cake Roll
This pumpkin spice cake roll is the perfect treat for fall gatherings. The cake is moist and infused with warm spices, complemented by a creamy cream cheese filling that adds a delightful tang. It’s not just beautiful but also a fantastic way to incorporate seasonal flavors into your dessert table.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a separate large bowl, beat the eggs and sugar until thick and pale. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake up with the towel from the short end. Let it cool completely.
- For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture.
- Once the cake is completely cool, unroll it gently and spread the filling evenly over the surface. Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 2 hours before serving.
- Slice the cake roll and dust with powdered sugar for a beautiful finish.
This pumpkin spice cake roll is sure to impress your guests with its beautiful presentation and delightful flavor. The combination of pumpkin and spices creates a comforting taste that embodies the essence of fall, making it an ideal dessert for any autumn celebration.
Apple Cinnamon Cake Roll
Embrace the flavors of fall with this delightful apple cinnamon cake roll. The soft and fluffy cake pairs perfectly with the warm apple filling and cinnamon cream cheese frosting, making it a sweet reminder of cozy days spent at home during the cooler months.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup apple sauce
- For the filling:
- 1 cup finely chopped peeled apples (preferably a tart variety)
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs and sugar until thick and pale. Add the vanilla extract and apple sauce, mixing well.
- Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until the cake springs back when touched.
- While the cake bakes, combine the chopped apples, lemon juice, brown sugar, and cinnamon in a small bowl.
- When the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll it up with the towel. Let it cool completely.
- For the frosting, beat the cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla, and cinnamon, mixing until smooth.
- Unroll the cooled cake, spread the apple filling evenly, and then spread the frosting over the apples. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Slice and enjoy!
The apple cinnamon cake roll is a perfect blend of sweet and spice, creating a comforting dessert that reflects the flavors of the season. Each bite brings a burst of apple goodness with a hint of cinnamon, making it a delightful treat for family gatherings or a cozy night in.
Chocolate Hazelnut Cake Roll
Indulge in this decadent chocolate hazelnut cake roll that combines rich chocolate flavor with a creamy hazelnut filling. This dessert is a showstopper, perfect for special occasions or holiday celebrations, impressing guests with both its taste and elegant presentation.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup water
- For the filling:
- 1 cup hazelnut spread (like Nutella)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the eggs and sugar until thick and light in color. Add the vanilla extract, vegetable oil, and water, mixing well.
- Gradually add the dry ingredients to the egg mixture, folding gently until combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and roll it up with the towel from the short end. Allow it to cool completely.
- For the filling, beat the hazelnut spread, cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to soft peaks and fold it into the hazelnut mixture.
- Once the cake is completely cool, unroll it gently and spread the filling evenly over the surface. Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 2 hours before serving.
- Slice and serve, drizzling with chocolate sauce if desired.
The chocolate hazelnut cake roll is a luxurious dessert that will satisfy any chocolate lover’s cravings. Its combination of rich chocolate and creamy hazelnut flavors makes it a standout option for fall gatherings and festive occasions. Each bite is a delightful experience, leaving everyone wanting more.
These fall cake roll recipes are sure to become family favorites, celebrating the season’s flavors and making every occasion a little more special. Enjoy the process of baking and the delicious results that follow!
Maple Pecan Cake Roll
This maple pecan cake roll is a delightful tribute to autumn flavors. The light and fluffy cake is infused with rich maple syrup and finely chopped pecans, complemented by a creamy maple filling. It’s a perfect dessert to enjoy with family and friends during chilly fall gatherings.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped pecans
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 cup maple syrup
- 1/2 cup chopped pecans (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the maple syrup and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Stir in the chopped pecans.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up with the towel from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and maple syrup, mixing until well combined.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, garnish with chopped pecans and dust with powdered sugar.
This maple pecan cake roll is an indulgent treat that captures the warm, cozy essence of fall. The combination of sweet maple and crunchy pecans makes it an ideal dessert for Thanksgiving or any autumn celebration. Your guests will appreciate the homemade touch, and it’s sure to be a hit!
Cranberry Orange Cake Roll
Brighten up your fall dessert table with this refreshing cranberry orange cake roll. The tartness of cranberries paired with the zesty flavor of orange creates a light and delightful treat, perfect for any gathering. This cake roll is not only visually appealing but also a fantastic way to showcase seasonal ingredients.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- Zest of 1 orange
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- For the filling:
- 1 cup fresh or frozen cranberries, chopped
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and sugar until thick and light in color. Mix in the orange zest, orange juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
- Once the cake is done, immediately invert it onto the towel. Peel off the parchment paper and roll the cake up with the towel from the short end. Allow it to cool completely.
- For the filling, combine the chopped cranberries and granulated sugar in a bowl and let it sit for about 10 minutes until the cranberries release some juice. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake and spread the cream cheese mixture evenly over the surface. Then distribute the cranberry mixture on top.
- Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 2 hours before serving.
- Before serving, dust with powdered sugar and garnish with extra cranberries if desired.
The cranberry orange cake roll is a beautiful addition to any fall feast, combining flavors that are both refreshing and festive. The vibrant colors and tangy taste are perfect for brightening up your dessert table, and each slice offers a burst of seasonal flavor that guests will love.
Chocolate Pumpkin Spice Cake Roll
Indulge in this decadent chocolate pumpkin spice cake roll that perfectly blends rich chocolate with the warm, spiced notes of pumpkin. This dessert is a delightful fusion that’s perfect for fall celebrations, offering a unique twist that will impress your guests.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once the cake is done, immediately invert it onto the towel, peel off the parchment paper, and roll it up with the towel from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, pumpkin puree, vanilla extract, and pumpkin spice, mixing until well combined.
- When the cake is completely cooled, unroll it gently and spread the filling evenly over the surface. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Slice and serve, dusting with powdered sugar if desired.
The chocolate pumpkin spice cake roll is an indulgent treat that beautifully marries two beloved fall flavors. With its rich chocolate and aromatic pumpkin spices, this cake roll is not only a feast for the eyes but also a delightful dessert that will have everyone coming back for seconds. Perfect for Thanksgiving or any autumn gathering, this cake roll is sure to become a cherished favorite.
These fall cake roll recipes offer a wonderful variety of flavors and textures to celebrate the season. Enjoy baking and sharing these delicious treats with your loved ones!
Spiced Pear Cake Roll
This spiced pear cake roll combines the warm flavors of cinnamon and nutmeg with tender, sweet pears. The result is a moist, flavorful cake that makes a perfect dessert for fall gatherings. With its inviting aroma and beautiful presentation, this cake roll is a fantastic way to celebrate the season.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup pureed ripe pears (about 1 medium pear)
- 1 teaspoon vanilla extract
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 cup pear puree
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the eggs and granulated sugar until thick and light in color. Stir in the pear puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, pear puree, and vanilla extract, mixing until well combined.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, slice and dust with powdered sugar.
The spiced pear cake roll is a charming and flavorful dessert that showcases the sweetness of ripe pears paired with warm spices. Its unique flavor profile and elegant appearance make it a lovely centerpiece for any fall dessert table, perfect for sharing with family and friends during gatherings or holiday celebrations.
Gingerbread Cake Roll
Get into the festive spirit with this delightful gingerbread cake roll. Infused with classic gingerbread spices, this cake roll brings the warmth and coziness of the holiday season right to your table. It’s filled with a luscious cream cheese frosting that perfectly balances the spiciness of the gingerbread.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once the cake is done, immediately invert it onto the towel. Peel off the parchment paper and roll the cake up with the towel from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- When the cake is completely cooled, unroll it gently and spread the filling evenly over the surface. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, dust with powdered sugar and sprinkle with ground cinnamon.
The gingerbread cake roll is a delightful twist on a holiday classic, encapsulating the essence of the season in every bite. The spicy, fragrant cake paired with the creamy filling makes it a comforting and festive dessert that will be cherished by all. It’s a perfect treat to enjoy during the chilly months of fall and winter.
Hazelnut Chocolate Cake Roll
For those who enjoy the rich flavors of chocolate and nutty hazelnuts, this hazelnut chocolate cake roll is a must-try. The combination of decadent chocolate cake and smooth hazelnut cream creates a luxurious dessert that’s perfect for celebrating the fall season.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped hazelnuts
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/2 cup hazelnut spread (like Nutella)
- 1 teaspoon vanilla extract
- 1/4 cup chopped hazelnuts (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until thick and light in color. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Stir in the chopped hazelnuts.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, hazelnut spread, and vanilla extract, mixing until well combined.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, slice and garnish with chopped hazelnuts.
The hazelnut chocolate cake roll is a sophisticated and indulgent treat that beautifully showcases the flavors of fall. The combination of rich chocolate and nutty hazelnut creates a dessert that’s not only visually appealing but also deeply satisfying. Perfect for a special occasion or a cozy evening at home, this cake roll will leave a lasting impression on anyone who tries it.
These three additional fall cake roll recipes bring even more delicious variety to your autumn dessert repertoire. Enjoy creating and sharing these delightful treats with your loved ones!
Pumpkin Spice Latte Cake Roll
Indulge in the comforting flavors of fall with this Pumpkin Spice Latte Cake Roll. Infused with the rich essence of pumpkin and warm spices, this cake roll is a delightful twist on the classic pumpkin spice latte. It’s perfect for those cozy autumn evenings and makes for a stunning centerpiece at your Thanksgiving dessert table.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon brewed coffee (cooled)
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons brewed coffee (cooled)
- Whipped cream (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin puree, vanilla extract, and brewed coffee.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and brewed coffee, mixing until well combined.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, slice and garnish with whipped cream.
This Pumpkin Spice Latte Cake Roll is a delightful celebration of fall flavors, combining the beloved tastes of pumpkin and coffee. It’s perfect for coffee lovers and adds a touch of elegance to any dessert spread. The creamy filling complements the moist cake beautifully, making it a sure hit at gatherings.
Caramel Apple Cake Roll
Experience the essence of fall with this Caramel Apple Cake Roll, which beautifully marries the flavors of sweet apples and rich caramel. This delightful dessert captures the warmth of autumn in every bite, making it a favorite among both kids and adults alike.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup finely chopped apples (peeled)
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 cup caramel sauce (plus extra for drizzling)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, beat the eggs and granulated sugar until thick and light in color. Mix in the applesauce, vanilla extract, and finely chopped apples.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, caramel sauce, and vanilla extract, mixing until well combined.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, slice and drizzle with additional caramel sauce.
The Caramel Apple Cake Roll is a mouthwatering treat that perfectly captures the flavors of fall. Each slice reveals a delicious blend of spiced cake, creamy filling, and sweet apple pieces, all topped off with decadent caramel. This cake roll is not only a feast for the taste buds but also a visual delight, making it an excellent addition to any fall celebration.
Chocolate Hazelnut Pumpkin Cake Roll
This Chocolate Hazelnut Pumpkin Cake Roll is an indulgent dessert that harmonizes the rich flavors of chocolate, hazelnuts, and pumpkin. It’s a delightful treat that showcases the best of fall while offering a unique twist that chocolate lovers will adore.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped hazelnuts
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 cup hazelnut spread (like Nutella)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until thick and light in color. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Stir in the chopped hazelnuts.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, hazelnut spread, and vanilla extract, mixing until well combined.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, slice and serve with additional hazelnuts for garnish.
The Chocolate Hazelnut Pumpkin Cake Roll is a sumptuous dessert that blends the earthy flavors of pumpkin with the richness of chocolate and the nutty crunch of hazelnuts. It’s a luxurious treat that makes any occasion feel special, and it’s perfect for sharing during holiday gatherings. The combination of flavors creates a delightful experience that will have everyone coming back for seconds.
These additional fall cake roll recipes will add even more deliciousness to your autumn baking repertoire. Enjoy creating these delightful desserts and sharing them with your loved ones!
Maple Pecan Cake Roll
Embrace the rich flavors of autumn with this Maple Pecan Cake Roll. Featuring a moist and tender cake infused with maple syrup and finely chopped pecans, this dessert is the perfect way to celebrate the season. Topped with a luscious cream cheese filling, this cake roll will quickly become a seasonal favorite for family gatherings and holiday feasts.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans (toasted if desired)
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- Whipped cream (for garnish)
- Chopped pecans (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the maple syrup and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Stir in the chopped pecans.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, maple syrup, and vanilla extract, mixing until well combined.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, slice and garnish with whipped cream and chopped pecans.
This Maple Pecan Cake Roll is a delightful representation of fall flavors, combining the warmth of maple syrup with the nutty crunch of pecans. It’s an impressive dessert that is as delicious as it is beautiful, making it a perfect addition to any autumn celebration. The creamy filling provides a luscious contrast to the spiced cake, ensuring each bite is a heavenly experience.
Spiced Pear Cake Roll
Celebrate the sweetness of fall with this Spiced Pear Cake Roll. This dessert showcases the warm flavors of spiced cake paired with tender, caramelized pears, creating a delightful treat that is both comforting and elegant. Perfect for holiday gatherings, this cake roll will leave your guests impressed and satisfied.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup pear puree (cooked pears blended)
- 1 teaspoon vanilla extract
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped caramelized pears (from fresh or canned)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the eggs and granulated sugar until thick and light in color. Mix in the pear puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the caramelized pears.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, slice and enjoy the delightful combination of flavors.
The Spiced Pear Cake Roll is a gorgeous autumn dessert that captures the essence of the season. With its spiced cake and creamy pear filling, each bite is a taste of fall that warms the heart. This cake roll is not only a visual delight but also a flavorful treat that will make any gathering feel special.
Chai Latte Cake Roll
Indulge in the cozy flavors of fall with this Chai Latte Cake Roll. Infused with aromatic chai spices, this cake roll offers a delightful twist on a classic dessert, combining the warmth of tea with a rich cream cheese filling. It’s perfect for gatherings, and each slice is sure to evoke the comfort of your favorite chai latte.
Ingredients:
- For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brewed chai tea (cooled)
- 1 teaspoon vanilla extract
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 2 tablespoons brewed chai tea (cooled)
- 1 teaspoon vanilla extract
- Cinnamon (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
- In a separate large bowl, beat the eggs and granulated sugar until thick and light in color. Mix in the cooled chai tea and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll it up from the short end. Allow it to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, brewed chai tea, and vanilla extract, mixing until well combined.
- When the cake is cooled, unroll it gently and spread the filling evenly. Roll the cake back up without the towel and wrap it in plastic wrap. Chill for at least 2 hours before serving.
- Before serving, slice and dust with cinnamon.
The Chai Latte Cake Roll offers a warm and inviting flavor profile that perfectly captures the essence of fall. Each slice is a delightful fusion of spices and creaminess that will transport you to your favorite café. This cake roll is not only a treat for the taste buds but also a visually stunning dessert that is perfect for sharing with loved ones during the fall season.
Note: More recipes are coming soon!
