If you’re searching for a show-stopping dessert that perfectly balances bold coffee flavor, a pillowy cake texture, and a luscious, creamy filling, look no further than this Coffee Cake Roll with Stabilized Kahlúa Whipped Cream. Imagine the aroma of espresso swirling through a tender sponge, all wrapped around a dreamy, boozy whipped cream that holds its shape beautifully. Each slice promises a bite of pure delight, making it the ultimate treat for coffee lovers and dessert enthusiasts alike.
Ingredients You’ll Need
The beauty of the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is in its simplicity—every ingredient plays a starring role in creating flavor, structure, and that irresistibly silky finish. Here’s what you’ll need, along with a few tips to make each one shine.
- 3 large eggs (room temperature): Room temp eggs whip up fluffier, creating the signature airy texture in the cake roll.
- 1/2 cup granulated sugar: Sweetens the cake and helps achieve that delicate crumb.
- 1 tablespoon instant espresso powder or strong instant coffee: Intensifies the rich coffee flavor throughout the sponge.
- 1/4 cup brewed coffee (cooled): Adds moisture and deepens the coffee notes—make sure it’s cooled so it doesn’t scramble the eggs!
- 1 teaspoon vanilla extract: Balances and rounds out the bold espresso with aromatic warmth.
- 3/4 cup all-purpose flour: Provides the structure without making the cake dense.
- 1 teaspoon baking powder: Gives the cake its lift for that perfect rollable texture.
- 1/4 teaspoon salt: Enhances the overall flavors—never skip the salt!
- Powdered sugar (for dusting towel): Prevents sticking and adds a hint of sweetness to the cake’s exterior.
- 1 cup heavy whipping cream (cold): Cold cream whips up faster and holds more air for a fluffy filling.
- 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream without grittiness.
- 2 tablespoons Kahlúa liqueur: Infuses the cream with coffee and a touch of decadence.
- 1/2 teaspoon vanilla extract: Enhances the creamy, boozy notes in the whipped filling.
- 1 teaspoon unflavored gelatin: The secret to a whipped cream that stays picture-perfect for days.
- 1 tablespoon cold water: Blooms the gelatin, ensuring it dissolves smoothly.
- Optional garnish: cocoa powder, chocolate shavings, or chocolate syrup: Add a finishing flourish that makes each slice feel extra special.
How to Make Coffee Cake Roll with Stabilized Kahlúa Whipped Cream
Step 1: Prepare and Bake the Coffee Cake Roll
Start by preheating your oven to 350°F (175°C), then line a 10×15-inch jelly roll pan with parchment paper and give it a light greasing. In a large mixing bowl, beat together the eggs, sugar, and espresso powder until the mixture is thick, pale, and has tripled in volume—this takes about five to six minutes and is the secret to a light, spongy roll. Gently stir in the cooled brewed coffee and vanilla extract, infusing every bite with rich, aromatic flavor. In a separate bowl, whisk together the flour, baking powder, and salt, then fold these dry ingredients into the egg mixture just until combined. Pour the batter into your prepared pan, smoothing it out evenly, and bake for 10 to 12 minutes, until the top springs back at a gentle touch.
Step 2: Roll and Cool the Cake
While your cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar—this will keep the cake from sticking and add a little sweetness to the outside. As soon as the cake is done, invert it onto the sugared towel, peel away the parchment, and gently roll the cake up in the towel, starting from the short end. This rolling step (while the cake is warm!) ensures a beautiful spiral and prevents cracks later. Let the rolled cake cool completely on a wire rack before unrolling to fill.
Step 3: Make the Stabilized Kahlúa Whipped Cream
Time for that luscious filling! In a small bowl, combine the unflavored gelatin and cold water, letting it bloom for five minutes. Microwave just until dissolved (about 5 to 8 seconds) and set aside to cool slightly—it should be liquid but not hot. In a chilled mixing bowl, whip the heavy cream with powdered sugar, Kahlúa, and vanilla extract until soft peaks form. With the mixer running, slowly drizzle in the cooled gelatin and continue beating until stiff peaks hold. The stabilized whipped cream is dreamy, boozy, and holds its shape beautifully, making the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream truly unforgettable.
Step 4: Assemble the Roll
Once the cake has cooled, carefully unroll it. Spread the stabilized Kahlúa whipped cream evenly over the cake, leaving a small border to prevent overflow when rolling. Gently re-roll the cake (this time without the towel), and place it seam-side down on a serving platter. Pop it in the fridge for at least an hour to set—the wait is worth it! Before serving, finish with a dusting of cocoa powder, a flurry of chocolate shavings, or a drizzle of chocolate syrup for that irresistible finishing touch.
How to Serve Coffee Cake Roll with Stabilized Kahlúa Whipped Cream
Garnishes
A flourish of garnishes can turn your Coffee Cake Roll with Stabilized Kahlúa Whipped Cream from delicious to downright dazzling. Dust the top with cocoa powder for a sophisticated look, scatter chocolate shavings for texture and decadence, or add a glossy drizzle of chocolate syrup for a touch of indulgence. Each garnish brings something special, so don’t be afraid to get creative and make it your own!
Side Dishes
This cake roll is a star on its own, but it pairs wonderfully with a scoop of vanilla ice cream, a handful of fresh raspberries, or a simple fruit salad. For a cozy brunch, serve it alongside a steaming mug of your favorite coffee or a silky cappuccino. The flavors are bold enough to stand up to other treats, yet balanced so nothing feels heavy.
Creative Ways to Present
Presentation can make the experience even more delightful. Try slicing the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream into thick rounds and arranging them in a spiral on a platter. For a party, serve individual slices in cupcake liners with a piped rosette of extra whipped cream on top. Or, go for an elegant look by serving each slice on a drizzle of chocolate syrup with a few chocolate-covered espresso beans on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Coffee Cake Roll with Stabilized Kahlúa Whipped Cream will keep beautifully in the refrigerator for up to three days. Simply cover the roll tightly with plastic wrap or store slices in an airtight container to prevent the cake from drying out and the whipped cream from absorbing fridge odors. The stabilized filling ensures every bite remains as luscious as the day you made it.
Freezing
Yes, you can freeze this dessert! To freeze, wrap the whole roll or individual slices in plastic wrap and then in foil for extra protection. Store in the freezer for up to one month. Thaw overnight in the refrigerator before serving. The stabilized whipped cream helps the filling hold up well, so you won’t lose that dreamy texture.
Reheating
This cake roll is best enjoyed chilled or at cool room temperature. If you’ve frozen your Coffee Cake Roll with Stabilized Kahlúa Whipped Cream, allow it to thaw completely in the fridge. Avoid microwaving, as the whipped cream filling could melt—simply slice and serve once it’s soft enough to cut.
FAQs
Can I make the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld and the whipped cream filling to set perfectly. Just refrigerate until ready to serve, and garnish just before slicing for the freshest look.
What can I use instead of Kahlúa?
If you’d like to skip the alcohol, you can substitute Kahlúa with an equal amount of strong brewed coffee or coffee extract. The flavor will still be deliciously rich and coffee-forward, just without the boozy twist.
Why do I need to use gelatin in the whipped cream?
Gelatin is the secret to stabilized whipped cream—it helps the filling stay firm and airy, even after a day or two in the fridge. This is especially important for rolled cakes, so your gorgeous swirls don’t lose their shape.
How do I prevent the cake roll from cracking?
The key is to roll the cake while it’s still warm and pliable, using a generously powdered towel to prevent sticking. If you let it cool flat, it may crack when you try to roll later. Be gentle, and don’t rush the process!
Can I use a different pan size?
A 10×15-inch jelly roll pan is ideal for this recipe, producing the perfect thickness for rolling. A larger pan will yield a thinner cake, which can be more delicate to handle; a smaller pan may result in a cake that’s too thick to roll neatly.
Final Thoughts
If you love a good coffee dessert, you owe it to yourself to try this Coffee Cake Roll with Stabilized Kahlúa Whipped Cream. It’s surprisingly simple, endlessly impressive, and always a crowd-pleaser. Give it a go and let this delightful dessert become a new favorite in your kitchen!
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Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe
- Total Time: 42 minutes plus 1 hour chilling
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A delightful coffee-flavored cake roll filled with stabilized Kahlúa whipped cream, combining the rich taste of espresso and the smoothness of coffee liqueur in an elegant, moist dessert perfect for any occasion.
Ingredients
For the Coffee Cake Roll:
- 3 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 tablespoon instant espresso powder or strong instant coffee
- 1/4 cup brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting towel)
For the Stabilized Kahlúa Whipped Cream:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 2 tablespoons Kahlúa liqueur
- 1/2 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Optional Garnish:
- Cocoa powder
- Chocolate shavings
- Drizzle of chocolate syrup
Instructions
- Make the Coffee Cake Roll: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large mixing bowl, beat the eggs with sugar and espresso powder until thick, pale, and tripled in volume (about 5–6 minutes). Stir in brewed coffee and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top springs back when lightly touched. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel. Peel off the parchment paper and roll the cake up gently in the towel (starting from the short end). Let cool completely, rolled, on a wire rack.
- Make the Stabilized Kahlúa Whipped Cream: In a small bowl, combine unflavored gelatin and cold water. Let sit for 5 minutes to bloom. Microwave for 5–8 seconds until dissolved and let cool slightly (not hot). In a chilled bowl, beat the heavy cream with powdered sugar, Kahlúa, and vanilla until soft peaks form. Slowly stream in the cooled gelatin and continue beating until stiff peaks form. Do not overbeat.
- Assemble the Roll: Carefully unroll the cooled cake. Spread the stabilized Kahlúa whipped cream evenly over the surface, leaving a small border. Gently re-roll the cake (without the towel) and place seam-side down on a serving platter. Refrigerate for at least 1 hour before slicing. Dust with cocoa powder, add chocolate shavings, or drizzle with chocolate syrup before serving if desired.
Notes
- Store in the refrigerator for up to 3 days.
- Stabilized whipped cream helps the filling hold its shape and resist weeping—perfect for make-ahead desserts.
- Use room temperature eggs for better volume when beating.
- Ensure the gelatin is not hot when mixing with cream to prevent curdling.
- If Kahlúa is not available, substitute with coffee liqueur or omit for a non-alcoholic version.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
