Halloween Fall Spice Swiss Roll

Yield: 1 swiss roll (8-10 servings)

Fall Spice Swiss Roll

Halloween Fall Spice Swiss Roll (Roll Cake / Roulade) by Sweet2EatBaking.com | This Halloween Fall Spice Swiss Roll is delicately spiced with cinnamon, nutmeg, ginger, allspice, cloves, and filled with a tangy cream cheese frosting. Makes a great crowd pleaser for Halloween.

This Fall Spice Swiss Roll (aka. Roll Cake or Roulade) is delicately spiced with cinnamon, nutmeg, ginger, allspice, cloves, and filled with a tangy cream cheese frosting.

Prep Time 10 minutes
Cook Time 10 minutes


Swiss Roll

  • 125g (1 cup) plain (all-purpose) flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ⅛ tsp allspice
  • dash of cloves
  • 3 large eggs
  • 170g (¾ cup) granulated sugar

Cream Cheese Frosting

  • 85g (3oz) unsalted butter, softened
  • 85g (3oz) cream cheese, softened
  • 190g (1½ cups) icing (powdered) sugar
  • 1 tsp vanilla extract
  • icing (powdered) sugar, to dust
  • sprinkles, optional


  1. To make the Swiss roll, preheat the oven to 190°C/375°F/Gas Mark 5. Grease and line a swiss roll pan (I used a 40x29 cm / 15x11 inch pan) with parchment paper, set aside.
  2. Add the flour, baking powder, salt, and spices to a medium bowl and whisk to combine. Set aside.
  3. Whisk the eggs on high speed for around 2 minutes, or until starting to increase in volume, then gradually add in the sugar, continuing to whisk for a further 3 minutes on high, or until thickened.
  4. Sift and fold in the flour mixture until combined. Do not over mix.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 10-13 minutes, or until a toothpick inserted in the centre comes out clean. Do not over bake - see notes. While baking, lay a clean lint-free tea towel or a piece of parchment paper large enough to fit the unrolled cake on the counter.
  6. Once baked, immediately invert the cake out onto the clean towel or parchment paper and roll up short end to short end. Allow to cool completely.
  7. To make the frosting, beat the butter and cream cheese until combined, then gradually add the sugar and beat until pale and fluffy. Beat in the vanilla.
  8. To assemble, carefully unroll the cake and using an offset spatula, spread the cream cheese frosting in an even layer, leaving around 1-inch from the edges.
  9. Re-roll the cake. Using a serrated knife, trim the edges to neaten up. Wrap in plastic wrap and refrigerate for at least 30-minutes for the cake and frosting to firm up.
  10. To serve, dust the cake with icing sugar.
  11. (Optional) Pipe some frosting swirls on the outside of the cake and add some sprinkles, if desired.


To prevent cracking when rolling, do not overbake this cake. My oven only took 10 minutes, so I'd recommend doing the toothpick test at around 8 minutes to ensure you don't accidentally overbake.

Don't have large eggs in? Use 4 medium eggs instead.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 300Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 83mgSodium: 157mgCarbohydrates: 47gFiber: 0gSugar: 36gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Comment

Please leave a comment and consider leaving a star rating for the recipe. Your comments make my day!

7 Comments on “Halloween Fall Spice Swiss Roll”

  1. Helen October 26, 2016 @12:51 pm Reply
    what a beautiful looking swiss roll. I bet it tasted great with all of those spices!
  2. Dom Wells October 5, 2017 @10:02 am Reply
    Great post! This looks pretty much what I need for Halloween :-) Looks great and easy to make, low with calories . ! Thank you very much for sharing this, I bookmarked the recipe right away! :-)
  3. Veralyn September 20, 2018 @3:34 am Reply
    This looks fantastic! I just found your sure when trying to do a search converting British baking measurements to American measurements. Have you ever tried making this by adding some pumpkin into the cream cheese mixture. For an extra fall flavor?
  4. Remeka Persad November 28, 2019 @10:19 am Reply
    I made this the flavor is great I added a splash of vanilla in the cake I baked it or 10 minutes and it was over baked it kinda came out like a cookie it still tastes really good though next time I’ll know to bake it for a shorter time overall this is a great recipe!


  1. Oat and Sultana Cookies - Sweet 2 Eat Baking
  2. Gothic Roses Vampire Bite Halloween Cupcakes Recipe
  3. Chocolate Honeycomb Halloween Witches' Hats Recipe