10/10/2026
5 Holiday & Fall Cake Roll Recipes
1. PUMPKIN CAKE ROLL
Servings: 10–12 | Prep: 25 minutes | Bake: 12–15 minutes
Ingredients
For the Cake
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 tsp vanilla extract
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
Directions
1. Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.
2. Whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt together.
3. Beat eggs and sugar until thick and pale.
4. Mix in pumpkin puree and vanilla.
5. Gently fold the dry ingredients into the pumpkin mixture.
6. Spread the batter evenly in the prepared pan.
7. Bake for 12–15 minutes, until the cake springs back when lightly touched.
8. Immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment and carefully roll the cake up with the towel.
9. Let cool completely.
10. Beat cream cheese, powdered sugar, butter, and vanilla until fluffy.
11. Carefully unroll the cake and spread the filling evenly over it.
12. Roll it back up without the towel and refrigerate for at least 1 hour before slicing.
2. APPLE CINNAMON CAKE ROLL
Servings: 10–12 | Prep: 30 minutes | Bake: 12–15 minutes
Ingredients
For the Cake
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup milk
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup finely diced apples
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
Directions
1. Preheat oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
2. Whisk flour, baking powder, cinnamon, and salt together.
3. Beat eggs and sugar until pale and fluffy.
4. Mix in milk, melted butter, and vanilla.
5. Gently fold in the dry ingredients.
6. Spread evenly into the prepared pan and bake for 12–15 minutes.
7. Immediately turn onto a powdered-sugar-dusted kitchen towel and carefully roll up while warm. Cool completely.
8. Cook the diced apples with cinnamon and brown sugar for 4–5 minutes, until slightly tender. Cool completely.
9. Beat cream cheese, powdered sugar, butter, and vanilla until creamy.
10. Fold the cooled apples into the filling.
11. Unroll the cake and spread the apple cream cheese filling evenly over it.
12. Roll the cake back up and refrigerate for at least 1 hour before slicing.
3. CHOCOLATE PEPPERMINT CAKE ROLL
Servings: 10–12 | Prep: 25 minutes | Bake: 12–15 minutes
Ingredients
For the Cake
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp peppermint extract
- ½ cup crushed peppermint candies
Directions
1. Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. Whisk flour, cocoa powder, baking powder, and salt together.
3. Beat eggs and sugar until thick and fluffy.
4. Add milk, oil, and vanilla.
5. Gently fold in the dry ingredients.
6. Spread the batter evenly into the pan.
7. Bake for 12–15 minutes.
8. Immediately turn the warm cake onto a clean towel dusted with powdered sugar and carefully roll it up.
9. Cool completely.
10. Beat cream cheese, powdered sugar, butter, and peppermint extract until fluffy.
11. Fold in most of the crushed peppermint candies.
12. Unroll the cake, spread with filling, and roll it back up.
13. Refrigerate for at least 1 hour.
14. Decorate with additional crushed peppermint candies before serving.
4. RED VELVET CAKE ROLL
Servings: 10–12 | Prep: 25 minutes | Bake: 12–15 minutes
Ingredients
For the Cake
- ¾ cup all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup buttermilk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp red food coloring
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
Directions
1. Preheat oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
2. Whisk flour, cocoa powder, baking powder, and salt together.
3. Beat eggs and sugar until pale and fluffy.
4. Mix in buttermilk, oil, vanilla, and red food coloring.
5. Gently fold in the dry ingredients.
6. Spread the batter evenly into the prepared pan.
7. Bake for 12–15 minutes, until the cake springs back when lightly touched.
8. Immediately turn onto a powdered-sugar-dusted towel and carefully roll it up.
9. Cool completely.
10. Beat cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.
11. Unroll the cake and spread the filling evenly over the surface.
12. Carefully roll it back up.
13. Refrigerate for at least 1 hour before slicing.
5. CARROT CAKE ROLL
Servings: 10–12 | Prep: 30 minutes | Bake: 12–15 minutes
Ingredients
For the Cake
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup finely grated carrots
- ¼ cup vegetable oil
- 1 tsp vanilla extract
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup chopped pecans, optional
Directions
1. Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. Whisk flour, baking powder, cinnamon, nutmeg, and salt together.
3. Beat eggs and sugar until thick and pale.
4. Add grated carrots, oil, and vanilla.
5. Gently fold the dry ingredients into the wet mixture.
6. Spread evenly in the prepared pan.
7. Bake for 12–15 minutes.
8. Immediately turn the cake onto a clean towel dusted with powdered sugar and carefully roll it up while warm.
9. Allow the rolled cake to cool completely.
10. Beat cream cheese, powdered sugar, butter, and vanilla until creamy.
11. Fold in chopped pecans if using.
12. Unroll the cake and spread the cream cheese filling evenly over it.
13. Roll it back up and refrigerate for at least 1 hour.
14. Dust with powdered sugar before slicing if desired.
