Coffee Cake Roll with Kahlúa-Stabilized Whipped Cream Recipe

If you are ready to impress your friends and family with a dessert that feels like a cozy café treat at home, then the Coffee Cake Roll with Kahlúa-Stabilized Whipped Cream Recipe is the one to try. This luscious coffee-infused cake roll pairs a tender, light sponge with a rich, creamy filling that’s beautifully enhanced by Kahlúa’s warm, coffee-flavored liqueur. Every bite offers a perfect harmony of fluffy cake, silky sweetened whipped cream, and a slight boozy kick that makes it a standout dessert for any occasion. You’re about to discover how easy yet dazzling this coffee cake roll can become your new favorite indulgence!

Ingredients You’ll Need

The magic of this Coffee Cake Roll with Kahlúa-Stabilized Whipped Cream Recipe lies in the simplicity and quality of its ingredients. Each component has a special role: from creating a delicate sponge to a whipped cream stable enough to hold its shape, these essentials deliver unforgettable flavor and texture.

• 4 large eggs, separated: Provides structure and lightness by whipping yolks and egg whites separately for airy sponge.
• ¾ cup granulated sugar: Sweetens the cake and helps achieve a soft, tender crumb.
• 1 teaspoon vanilla extract: Adds comforting warmth and depth to the cake’s flavor.
• ⅓ cup all-purpose flour: The main body of the sponge, giving it stability yet lightness.
• 2 tablespoons cornstarch: Keeps the sponge silky and delicate by softening the flour’s gluten.
• 1 ½ teaspoons baking powder: Ensures the cake rises just right for a fluffy texture.
• 1 ½ teaspoons instant coffee granules: Intensifies the coffee profile subtly throughout the cake.
• ¼ teaspoon salt: Balances sweetness and heightens all the flavors.
• 1 cup heavy cream: Foundation of the whipped cream filling, rich and smooth.
• 1 tablespoon powdered sugar: Sweetens the whipped cream delicately without graininess.
• 1 tablespoon Kahlúa: This coffee liqueur lifts the cream to a sophisticated, boozy delight.
• 1 teaspoon unflavored gelatin: Stabilizes the whipped cream for a sturdy yet silky finish.
• 2 tablespoons water: Used to dissolve the gelatin evenly for the cream’s smooth texture.
• ½ teaspoon vanilla extract: Adds a final flavor note in the whipped cream for harmony.
• Cocoa powder: For dusting, lending a dramatic and delicious finishing touch.
• Chocolate shavings or curls (optional): Adds elegance and extra chocolate indulgence.
• Fresh mint leaves (optional): A refreshing contrast and beautiful garnish.

How to Make Coffee Cake Roll with Kahlúa-Stabilized Whipped Cream Recipe

Step 1: Prepare the Coffee Cake Base

First things first, preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper. This pan will shape the cake perfectly. Lightly grease the parchment to prevent any sticking later during the roll-up process. This is the canvas where all the magic begins!

Step 2: Combine Dry Ingredients

In a bowl, whisk together the flour, cornstarch, baking powder, instant coffee granules, and salt. This dry mixture will bring both the structure and that lovely coffee essence to your sponge.

Step 3: Beat Egg Yolks and Sugar

In a large mixing bowl, beat the separated egg yolks with granulated sugar until the mixture becomes pale and fluffy, about 3 to 4 minutes. This step adds volume and sweetness from the start. Stir in the vanilla extract to inject aroma and subtle vanilla warmth.

Step 4: Whip Egg Whites Until Soft Peaks Form

Using a clean bowl, whisk the egg whites until they hold soft peaks. This adds air to the batter, which translates to a light, spongy cake. Gently folding the whites into the yolk mixture is key to preserving all that desirable airiness.

Step 5: Fold in Dry Ingredients

Now fold in the dry ingredient mix gradually, being careful not to deflate the batter. This keeps your coffee cake roll tender, fluffy, and beautifully textured.

Step 6: Bake the Cake

Pour the batter evenly into your prepared pan and spread it out smoothly. Pop it into the oven and bake for 10-12 minutes. Your nose will know it’s done when the cake is fragrant and a toothpick inserted comes out clean.

Step 7: Roll the Cake While Warm

Immediately upon removing it from the oven, invert the cake onto a kitchen towel dusted with powdered sugar—this prevents sticking. Peel off the parchment paper carefully. Then, starting at a short edge, roll the cake up with the towel inside. This technique keeps the cake pliable and prevents cracks while cooling.

Step 8: Prepare the Stabilized Kahlúa Whipped Cream

Start by dissolving the gelatin in water over low heat until fully melted, then let it cool slightly. Meanwhile, whip the heavy cream and powdered sugar until soft peaks form. Add the vanilla and Kahlúa, whipping to stiff peaks. Finally, while beating on low, add the gelatin mixture steadily to stabilize the cream. This step is a game-changer, allowing the whipped cream to hold its shape perfectly.

Step 9: Assemble the Cake Roll

Once the cake has cooled completely, very gently unroll it and spread an even layer of the luscious Kahlúa whipped cream, leaving a little border to prevent overflow. Then carefully reroll without tearing. Place the roll seam side down on your platter for a tidy look.

Step 10: Add Final Touches and Chill

Lightly dust the top with cocoa powder and sprinkle chocolate shavings or fresh mint if you want a touch of elegance. Refrigerate the roll for at least 1 hour to let the cream set, which elevates both flavor melding and texture.

How to Serve Coffee Cake Roll with Kahlúa-Stabilized Whipped Cream Recipe

Garnishes

Cocoa powder is a simple but striking finishing dust that enhances both appearance and flavor. Chocolate shavings add textured decadence, while fresh mint leaves bring a pop of color and refreshing contrast that brightens the palate.

Side Dishes

This coffee cake rolls beautifully with espresso or a creamy café latte for a cozy coffee break. For a lighter pairing, fresh berries or a drizzle of warm caramel sauce can create a balance of rich and fresh tastes.

Creative Ways to Present

Slice the roll into thick spiraled pieces, showcasing those beautiful swirls of coffee sponge and cream. Serve on elegant dessert plates with a dusting of cocoa or a drizzle of Kahlúa-infused chocolate sauce. For parties, create a dessert platter with assorted mini slices garnished individually with mint or edible flowers.

Make Ahead and Storage

Storing Leftovers

Keep your coffee cake roll covered tightly with plastic wrap or in an airtight container and store in the refrigerator. This will maintain the whipped cream’s stability and keep the cake fresh for up to 3 days.

Freezing

If you want to freeze the dessert, wrap it very tightly in plastic wrap followed by foil to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator to preserve texture and flavor.

Reheating

This cake is best enjoyed chilled, so avoid microwaving which could cause the whipped cream to melt. Instead, let it come to room temperature for 10-15 minutes after removing from the fridge for softer bites that still maintain the cream’s stabilized structure.

FAQs

Can I use regular coffee instead of Kahlúa in the whipped cream?

While regular coffee imparts great flavor, Kahlúa adds both sweetness and its signature liqueur notes that elevate the whipped cream’s taste and texture. For a non-alcoholic option, try coffee extract or a coffee-flavored syrup.

How important is the gelatin in stabilizing the whipped cream?

Gelatin is key for keeping the whipped cream thick and stable, especially when spread inside the cake or served over time. Without it, the cream may soften and lose its form, making assembly and appearance trickier.

What is the best way to roll the cake without cracking?

Rolling the cake while still warm with a powdered sugar-dusted towel helps the sponge bend easily without cracking. Rolling it too late or when cold makes it rigid and more likely to break.

Can I prepare the cake and whipped cream a day ahead?

Absolutely! Make the cake and stabilized whipped cream the day before, then assemble the roll on the day you plan to serve. This helps the flavors marry and simplifies your hosting duties.

Is there a good substitute for cornstarch in the cake batter?

You can use an equal amount of potato starch or tapioca starch, which also tenderize the cake by softening the gluten. Avoid regular flour substitutes as they will affect texture significantly.

Final Thoughts

This Coffee Cake Roll with Kahlúa-Stabilized Whipped Cream Recipe is truly a showstopper for anyone who loves coffee-inspired desserts with a touch of elegance and simplicity. Once you try it, you’ll be hooked on its light sponge paired with rich, boozy cream that somehow feels both indulgent and perfectly cozy. Whether for a special occasion or a delightful weekend treat, don’t hesitate — give this recipe a go and watch your loved ones fall for it just like I did!

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