Looking for a show-stopping dessert to serve this fall? Try this gorgeous Pumpkin Opera Cake, with moist layers of pumpkin cake, cream cheese filling, and a rich chocolate ganache. An elegant twist on a classic Libby’s cake roll, this incredible cake is a winner.

I had leftover pumpkin puree after making my delicious No-Bake Pumpkin Mousse and was brainstorming what to do with it. I rather randomly got the idea for this stunning cake and had to try it immediately and it did NOT disappoint.

We love a little opera cake moment here at The Rose Table. I don’t know why opera cakes have the reputation for being fussy. It’s really no more tricky than a cake roll, which is a rather casual cake! In fact it’s even a bit easier because you don’t have to roll the cake.

If you’ve never eaten anything with the flavor profile of pumpkin, chocolate, and cream cheese, you’re in for a treat. On a scale from 1 to 10, this cake is an 11!

And of course, you need to refrigerate leftovers because of the cream cheese filling. Set it on the counter one hour before serving so it isn’t ice cold. I hope you love this fantastic cake as much as I do!

Pumpkin Opera Cake

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
Fresh nutmeg
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
Cream Cheese Filling, recipe follows
Chocolate Ganache, recipe follows

1. Preheat oven to 375 degrees. Grease a 15×10” jelly roll pan and line with wax paper. Grease and flour the paper. 
2. Whisk together flour, baking powder, baking soda, cinnamon, freshly grated nutmeg, and salt in a small bowl.
3. Beat eggs and granulated sugar in a large bowl until thick. Mix in pumpkin until combined, then gently mix in flour mixture. Spread evenly into prepared pan. 
4. Bake for 11-13 minutes or until the cake springs back when touched. Immediately remove cake from pan and carefully peel off wax paper. Cool completely. 
5. Cut the cake into thirds. Make cream cheese filling (recipe below) and ganache (recipe below). 
6. To assemble the cake: set a pumpkin layer on a serving platter and spread half of cream cheese filling on top. Next gently pour and spread half of chocolate ganache over the cream cheese. Add another pumpkin cake layer, the remaining cream cheese filling, and the final pumpkin layer, ending with the remaining ganache. 

Cream Cheese Filling

8 oz cream cheese, at room temperature
1 cup powdered sugar
6 Tbsp butter, at room temperature
1 tsp vanilla

1. Beat room temperature cream cheese, powdered sugar, butter, and vanilla until smooth.

Chocolate Ganache

4 oz bittersweet chocolate
1/4 cup heavy cream

1. Chop chocolate and set in a heatproof bowl. Heat cream to boiling and pour over chocolate. Let stand for 1-2 minutes then whisk until smooth and glossy. Let cool for 5 minutes before spreading on cake.