I came up with this recipe and tested it last weekend. It was so good, my family said I must make it for Thanksgiving. The cake is very simple to make and super moist. This is the perfect dessert to take to a party and the guests will be thoroughly impressed!
- Butter, for greasing the baking sheet
- 1/3 cup powdered sugar
For the Cake:
- 1 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 1/4 teaspoons fine sea salt
- 1 1/4 cups sugar
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
For the Filling:
- One 13 ounce jar of Nutella hazelnut spread
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar.
For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high-speed, beat the sugar and eggs together until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes.
Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.
For the filling: Place the Nutella in a bowl and beat with an electric mixer for 2-3 minutes. This incorporates air into the Nutella and makes it easier to spread.
Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices.