This spice cake roll has classic spices folded into a tender cake roll batter.
The filling is a sweet maple buttercream that could be called dessert all on its own!
If you’re looking for a tasty and easy dessert to bring to the holiday tables look no further. This spice cake swiss roll is the show-stopping centerpiece you need for your holiday tables. Present it to friends and family and there’s no way it won’t turn a few heads. Made with simple ingredients and steps, this homemade cake roll looks impressive and difficult, but it’s actually really simple! There’s no way anyone can resist a slice of this delicious cake. Filled with warm seasonal spices and a maple syrup flavored filling, every bite is perfect for the season.
What is Spice Cake Roll?
This spice cake roll is like a spice cake yule log, appearance-wise but it’s perfect for autumn and fall whereas yule logs are normally a winter dessert. Here we have a made from scratch cake packed with warm seasonal flavors and filled with a maple buttercream frosting that is sure to delight with every tasty bite. There’s no way you can resist a slice or two of this spice cake with maple frosting. Adjust the amount of spices in the cake to suit your tastes, enhance them if you want a stronger taste, or let them mellow out into the background. This cake always tastes incredible.
- Granulated sugar
- Cake flour
- Brown sugar
- Ground Clove
- Baking Soda
- Melted Butter
- Powdered Sugar
- Salted Butter
- Bourbon Barreled Maple Syrup
- Heavy Cream
For the specific amounts needed, please see the recipe card below.
How To Make Spice Cake Roll
Like most cake rolls, this spice cake requires a delicate touch.
To start, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form.
Gradually whisk in 1/4 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in the yolk mixture.
Combine dry ingredients. Fold dry ingredients, followed by melted butter. Pour batter into a lined jelly roll pan.
The cake will take about 12 minutes.
You will know the cake is done when it gently springs back when touched.
After removing the cake from the oven, and immediately sprinkle with powdered sugar. Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar.
Remove parchment paper. Roll cake with a towel, starting with the short end. Let the cake cool completely.
- Grease the pan well. Spray your jelly roll pan with parchment paper and then spray your paper with non-stick spray before adding the batter.
- DON’T overbeat your egg whites. If you do this then the cake will not be light and fluffy.
- Don’t cool the cake in the pan. Remove the cake from the pan as soon as it comes out of the oven, flip the cake onto a powdered sugar-covered kitchen towel and carefully remove the parchment paper.
- Roll your cake quickly after baking. Roll your cake in a powdered sugar-covered towel immediately to prevent cracking. Allow your cake to cool completely before filling.
- Salted Butter vs Unsalted Butter. Use salted butter for your buttercream, the salt balances out the sweetness from the sugar and maple syrup.
Are Spice Cake Cake and Carrot Cake The Same?
Spice cake and carrot cake are indeed similar. Both cakes tend to use the same spices like cinnamon, nutmeg, and cloves. The biggest difference is probably the texture. Carrot cake has a heartier texture and has quite a few grated carrots to give in moisture and texture.
Spice cake lends itself nicely to fruits like apples, pears, pumpkins, etc. These fruits have the perfect amount of sweetness for the rich flavors of the spices.
What Icing Goes With Spice Cake?
Much like a pumpkin roll, the frosting most often paired with spice cake is a cream cheese frosting. Spice cakes tend to be a little denser and can handle a sturdy cream cheese frosting.
Since this is a cake roll, the cake itself is thinner and lighter, which is why I wanted to fill this spice cake roll with lusciously smooth and creamy buttercream.
Now it’s not a plain buttercream, of course, I flavored this frosting with a little pure maple syrup. The maple syrup has the same warm flavor as the spice cake which makes the whole darn thing work so well together!
Can I Freeze Spice Cake?
Yes, you can! To freeze your spice cake roll, wrap your cooled and fill the cake in plastic wrap, then cover in foil. The cake can be frozen for up to 2 months.
To thaw the cake, allow the cake to come to thaw in the fridge before serving.
- 5 eggs, separated
- 1/3 cup granulated sugar + ¼ cup of sugar
- 2/3 cup cake flour
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon ground clove
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoon melted butter
- powdered sugar
- 1 cup salted butter
- 3 - cups powdered sugar
- 2 -3 tablespoons Bourbon Barreled maple syrup
- 1 tablespoon of heavy cream
- Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside.
- In a bowl, whisk egg yolks until thick and golden in color.
- Gradually add in 1/3 cup of sugar.
- In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form.
- Gradually whisk in 1/4 cup of the remaining sugar and continue beating until stiff peaks finally form.
- Remove and carefully fold in yolk mixture.
- Combine dry ingredients.
- Fold dry ingredients, followed by melted butter.
- Pour batter into prepared pan.
- Bake cake for 12 minutes or until cake gently springs back when touched.
- After removing cake from the oven, and immediately sprinkle it with powdered sugar.
- Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar.
- Remove parchment paper. Roll cake with towel, starting with short end. Let cake cool completely.
- While cake is cooling prepare the filling.
- In the bowl of a mixer cream butter until light and fluffy.
- Slowly beat in powdered sugar one cup at a time.
- Add maple syrup and heavy cream. Mix just until buttercream is smooth. You may need to add in more liquid if buttercream is not smooth and creamy enough to spread.
- Slowly unroll cake.
- Spread buttercream over the entire cake.
- Carefully reroll cake and place on a serving plate, seam side down.
- Trim ends if desired.
Serving Size1 slice
Amount Per Serving Calories 421Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 127mgSodium 325mgCarbohydrates 56gFiber 0gSugar 48gProtein 4g