Best 2 Pumpkin Toffee Cake Roll Recipes

Indulge in the delightful flavors of fall with our enticing Pumpkin Toffee Cake Roll, a harmonious blend of moist pumpkin cake, luscious toffee filling, and a velvety cream cheese frosting. This delectable dessert, perfect for any occasion, combines the richness of pumpkin with the sweetness of toffee, resulting in an explosion of flavors that will tantalize your taste buds.

This article provides two irresistible recipes: the Pumpkin Toffee Cake Roll and a delectable Caramel Sauce. The Pumpkin Toffee Cake Roll recipe guides you through creating a moist and fluffy pumpkin cake, filled with a luscious toffee filling and topped with a creamy cream cheese frosting. The Caramel Sauce recipe offers a rich and flavorful sauce that complements the cake roll perfectly, adding an extra layer of sweetness and decadence.

Each recipe is meticulously explained with step-by-step instructions, ensuring that bakers of all skill levels can create this culinary masterpiece. Whether you're a seasoned baker or just starting, this guide will empower you to craft this stunning dessert with ease.

So, gather your ingredients, preheat your oven, and embark on a delightful baking journey as we unveil the secrets behind this extraordinary Pumpkin Toffee Cake Roll and its accompanying Caramel Sauce. Let's dive into the world of sweet indulgence!

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE

Pumpkin Roll Cake with Toffee Cream Filling and Caramel Sauce image

Yield Serves 12

Number Of Ingredients 20

Ingredients

Cake
Nonstick vegetable oil spray
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup sugar
1/3 cup (packed) golden brown sugar
2/3 cup canned solid pack pumpkin
1/8 teaspoon salt
Powdered sugar
Filling
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
3 tablespoons powdered sugar
10 tablespoons plus 1/2 cup English toffee pieces (or chopped English toffee candy; about 7 ounces)
Additional powdered sugar
1 1/2 purchased caramel sauce, warmed

Steps:

For Cake:
Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
For Filling:
Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.

PUMPKIN-TOFFEE CAKE ROLL

Pumpkin-Toffee Cake Roll image

This pumpkin cake roll is a must-have for our family parties. The luscious whipped cream filling has specks of toffee and a mild rum flavor. It's so yummy. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

6 large eggs
1/3 cup sugar
1/3 cup packed brown sugar
2/3 cup canned pumpkin
3/4 cup cake flour
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
1/8 teaspoon salt
Confectioners' sugar
FILLING:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/3 cup plus 1/2 cup toffee bits, divided
1/2 cup caramel sundae syrup

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugars, beating on high speed until thick. Beat in pumpkin. Sift flour, cinnamon, ginger, allspice and salt together twice; gradually add to yolk mixture and mix well., With clean beaters, beat egg whites until stiff peaks form. Gradually fold into batter. Spread into prepared pan., Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, sprinkle gelatin over rum; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in rum mixture and 1/3 cup toffee bits., Unroll cake; sprinkle with 1/4 cup toffee bits. Spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Drizzle with caramel syrup; sprinkle with remaining toffee bits. Refrigerate until serving.

Nutrition Facts : Calories 322 calories, Fat 16g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 202mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

For the best results, make sure all of your ingredients are at room temperature before you start baking.
Be careful not to overmix the batter; overmixing can result in a tough cake.
When spreading the batter onto the prepared baking sheet, make sure to do so evenly so that the cake bakes evenly.
When rolling the cake, be gentle and careful not to tear the cake. If the cake is too warm, it will be more difficult to roll without breaking.
Once the cake is rolled, place it seam-side down on a wire rack to cool completely.
For a neater appearance, trim the edges of the cake before frosting.
When frosting the cake, use a spatula to spread the frosting evenly over the entire surface of the cake.
If you are using a store-bought frosting, you may need to thin it out with a little bit of milk or cream.
To make the toffee topping, simply combine butter, brown sugar, and cream in a saucepan and bring to a boil. Then, reduce heat and simmer for 5 minutes, or until the mixture has thickened slightly.
Pour the toffee topping over the frosted cake and allow it to set completely before slicing and serving.

Conclusion:

Pumpkin toffee cake roll is a delicious and festive dessert that is perfect for any occasion. With its moist pumpkin cake, creamy toffee filling, and rich toffee topping, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this pumpkin toffee cake roll a try.