We don’t always need a reason to celebrate as it requires a few things to enjoy. For any celebration, it’s very important to have friends, family members or loved ones so that you can share your happiness with them and make each and every moment memorable for a life long. Now, with enjoyment, if you have a delicious cake?, loaded with lots of cream and nuts in front of you, then what makes it better? It will take you to another level of pleasure that makes you feel amazing.

All of you must have eaten regular cakes that come in different types of flavours, but have you ever wondered about the cake consists of pumpkin, which is the main ingredient? As soon as kids hear the word “pumpkin”, they want to escape from eating it. So, in order to make them eat it, you can try using Pumpkin while making cakes. Therefore, for your ease we are bringing the recipe of one such cake named as, “Pumpkin Roll White Chocolate” with Cream Cheese Frosting. This cake looked so difficult to make, but it’s not only one of the easiest, but it turned out delicious too!! So, keep your whole concentration here, and then start with the recipe.

Enjoy your treat with the recipe of Pumpkin Roll White Chocolate Cake:

Serves: 6-8 servings

Required ingredients for the cake


  • 6 Eggs (large sized)
  • 2 cups of Sugar
  • 1 and 1/3 cups of Pumpkin Puree
  • 2 tsp of Lemon Juice
  • 1 and ½ cups of Flour
  • 2 tsp of Baking Powder
  • 4 tsp of Cinnamon (dalchini)
  • 2 tsp of Ginger
  • 1 tsp of Nutmeg (jaiphal)
  • 1 tsp of Salt

Required ingredients for the filling

  • 1 cup of Cream Cheese
  • 1 and ¼ cups of Marshmallow Cream
  • ½ tsp of Vanilla
  • 1 cup of Powdered Sugar
  • 1 package White Chocolate instant Pudding
  • 2 tbsp Milk (if required)

Required ingredients to prepare white chocolate

  • 3 ounces of White Chocolate
  • 2 tbsp of Butter
  • A very little amount of Milk (if needed)

Procedure to prepare Pumpkin Roll White Chocolate Cake


  • First of all, preheat the oven to 375 degrees.
  • Now, beat the eggs on medium speed in the bowl and gradually mix in the sugar, pumpkin and lemon juice.
  • Take another small bowl and mix together the dry ingredients. Add them to the pumpkin mixture.
  • Prepare two cookie sheets with the help of parchment paper.
  • Spread the batter into both the sheets and baked them for around 15 minutes or till they turn light brown.
  • Now, spread out a large dish towel and sprinkle heavily with powdered sugar. Set another towel nearby and again sprinkle the powdered sugar over it.
  • Take it out the cake pans from the oven and invert on powdered sugar towel. Roll up in a towel and cool.
  • Invert the other cake pan on the cutting board and sprinkle a little-powdered sugar on top. Cover it with a towel.
  • Beat the cream cheese, sugar and butter in the mixer, fitted with a paddle on medium speed, until light and fluffy.
  • Now, beat the lemon juice. Remove from the mixture and mix to the melted chocolate.
  • Transfer the cake along with the parchment paper, which is still attached to it in a plate.
  • Spread cream cheese filling evenly over cake, keeping within about ½ inch on all sides.
  • Starting from the short end, gently roll up the cake into a tight roll and carefully remove the paper as you go.
  • Now, chill to set for at least 2 hours.
  • When ready to serve, transfer to serving plate and trim ends.
  • Garnish it with white chocolate and sugar.