Ingredients
- Cake:
- Butter, for greasing pan
- 2/3 cup all-purpose flour, plus much more for flouring pan
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger root
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup confectioners' sugar
- Filling:
- 1 cup confectioners' sugar
- Two 3-ounce packages cream cheese, softened
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1/2 teaspoon vanilla flavoring
- Confectioners' sugar, for dusting
Directions
For that cake: Preheat the oven to 375 levels F. Line a jelly-roll pan with parchment paper. Gently grease and flour the paper.
Inside a medium bowl, combine the flour, cinnamon. baking powder, ginger root, nutmeg and salt.
Inside a separate bowl, beat the granulated sugar and eggs until light and fluffy, about a few minutes. Add the pumpkin until combined. Gradually add some dry ingredients towards the pumpkin mixture. Pour the batter out to the prepared jelly-roll pan. Drop the pan two times around the counter to balance out the batter and release any bubbles. Bake for fifteen minutes.
Meanwhile, dust a dishtowel using the confectioners' sugar. Immediately transfer the wedding cake towards the powdered dishtowel and lightly roll in one short finish to another. Refrigerate on the pan or plate until completely awesome, a couple of hrs.
For that filling: Combine the confectioners' sugar, cream cheese. butter and vanilla. Beat until light and fluffy.
Unroll the wedding cake and spread using the filling. Re-roll the wedding cake and wrap with plastic wrap for one to two hrs. Dust with confectioners' sugar before serving.