Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe

If you adore a coffee-infused dessert that feels both elegant and cozy, then the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe is about to become your new favorite indulgence. This luscious cake roll combines a tender, airy coffee-flavored sponge with a velvety whipped cream infused with Kahlúa that stays perfectly fluffy thanks to a little gelatin magic. The balance of bold coffee, sweet cream, and a hint of liqueur offers a sophisticated treat that’s surprisingly simple to make, perfect for impressing guests or elevating your everyday dessert game.

Ingredients You’ll Need

What’s truly special about this recipe is how straightforward and accessible the ingredients are, yet each plays a vital role in creating that dreamy texture and irresistible flavor. From the brightness of the eggs to the depth of instant coffee and the silky richness of heavy cream, every component is essential.

• 4 large eggs, separated: Eggs create the fluffy sponge base and provide structure when whipped separately.
• ¾ cup granulated sugar: Sweetens the cake and helps create a tender crumb.
• 1 teaspoon vanilla extract: Adds warmth and rounds out the coffee flavor.
• ⅓ cup all-purpose flour: The foundation for the light sponge texture.
• 2 tablespoons cornstarch: Keeps the cake delicate and soft by tenderizing gluten.
• 1 ½ teaspoons baking powder: Ensures that gentle rise and airy crumb.
• 1 ½ teaspoons instant coffee granules: Imparts a robust coffee flavor throughout the sponge.
• ¼ teaspoon salt: Balances the sweetness and enhances all flavors.
• 1 cup heavy cream: Whipped for richness and creaminess in the filling.
• 1 tablespoon powdered sugar: Sweetens the whipped cream smoothly without graininess.
• 1 tablespoon Kahlúa (or more, to taste): Infuses the whipped cream with a lovely coffee liqueur essence.
• 1 teaspoon unflavored gelatin: Stabilizes the whipped cream so it holds its shape beautifully.
• 2 tablespoons water: Used to dissolve the gelatin evenly.
• ½ teaspoon vanilla extract: Enhances the whipped cream’s flavor.
• Cocoa powder, for dusting: Adds a luxurious finishing touch.
• Chocolate shavings or curls (optional): For elegant garnish and texture contrast.
• Fresh mint leaves (optional): Adds a pop of color and fresh aroma.

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

Step 1: Prepare the Cake Base

First, preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greased to ensure an easy release. This is the canvas for our coffee-flavored sponge, which will be incredibly airy and tender.

Step 2: Mix Dry Ingredients

Whisk together all-purpose flour, cornstarch, baking powder, instant coffee granules, and salt in a medium bowl. Combining these dry ingredients upfront ensures your coffee flavor is evenly distributed and your cake has the right lift and crumb.

Step 3: Beat Egg Yolks and Sugar

In a large bowl, beat the egg yolks with granulated sugar until the mixture becomes pale and fluffy, about 3 to 4 minutes; this adds volume and sweetness. Stir in the vanilla extract to layer in fragrant warmth.

Step 4: Whip the Egg Whites

Using clean, dry bowls and beaters, whisk the egg whites to soft peaks. These will give the cake its signature lightness. Gently folding them into the yolk mixture ensures your batter stays airy and full of life.

Step 5: Combine Dry Ingredients and Batter

Slowly fold the dry ingredients into the combined eggs, taking care not to deflate the batter. This step is crucial for a fluffy cake — gentle is key!

Step 6: Bake the Cake

Pour the smooth batter into your prepared pan, spreading it evenly. Bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. The cake should feel springy and look gorgeously golden.

Step 7: Roll the Cake While Warm

Remove the cake from the oven and immediately invert it onto a kitchen towel generously dusted with powdered sugar. Peel off the parchment carefully, then roll the cake up with the towel starting from one short edge. Rolling warm prevents cracking and helps the cake hold its shape when filled.

Step 8: Prepare the Gelatin for Stabilized Cream

In a small saucepan, combine unflavored gelatin and water, stirring gently while heating on low just until the gelatin is fully dissolved. Set aside to cool slightly but don’t let it set.

Step 9: Whip the Cream

Beat the heavy cream with powdered sugar in a chilled bowl until soft peaks form. Then add vanilla extract and Kahlúa, continuing to beat until stiff peaks develop. The cream should be lush, smooth, and decadently boozy.

Step 10: Stabilize the Whipped Cream

With the mixer running on low speed, gradually add the cooled gelatin mixture into your whipped cream. This is the magic step that keeps the whipped cream beautifully stable, making your Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe a showstopper that stays fresh and luscious.

Step 11: Unroll and Fill

Carefully unroll the fully cooled cake and spread the stabilized Kahlúa whipped cream evenly over the surface, leaving about a half-inch margin around the edges so the filling doesn’t spill out when rolled back up.

Step 12: Roll the Cake Again

Gently roll the cake back up from the short edge, tucking in the whipped cream without tearing the sponge. Place the roll seam side down on a serving platter for a neat presentation.

Step 13: Add Finishing Touches

If you like, dust the top of your cake roll with cocoa powder for a visual and flavor contrast. Chocolate shavings or curls, along with fresh mint leaves, bring an exquisite finishing touch that screams elegance.

Step 14: Chill Before Serving

Refrigerate the cake roll for at least an hour. This resting time lets the stabilized whipped cream set perfectly and gives the flavors a chance to meld into a harmonious coffee-kissed delight.

Step 15: Slice and Enjoy!

Slice the cake into generous pieces and serve. Each bite offers a beautiful balance of moist cake and creamy, coffee-laced filling — truly a dessert to savor!

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

Garnishes

To enhance the beauty and flavor, dust the roll lightly with fine cocoa powder, add chocolate curls for elegant texture, and scatter a few fresh mint leaves for color contrast and a hint of freshness. These little touches elevate the presentation effortlessly.

Side Dishes

This cake pairs wonderfully with a cup of freshly brewed espresso or a creamy latte to complement its coffee notes. For an indulgent experience, serve alongside vanilla bean ice cream or a small glass of Kahlúa on the side to tie all the flavors together.

Creative Ways to Present

For festive occasions, decorate your Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe by adding a drizzle of dark chocolate ganache or sprinkling chopped toasted nuts on top. You can also slice into bite-sized roulade pieces for cocktail parties or create an assortment of flavor twists by adding berries or caramel swirls inside before rolling.

Make Ahead and Storage

Storing Leftovers

Store any leftovers covered tightly in the refrigerator for up to 3 days. Thanks to the stabilized whipped cream, your cake roll will maintain its moist texture and fluffy filling without getting soggy or weepy.

Freezing

You can freeze the entire cake roll wrapped securely in plastic wrap and then aluminum foil for up to 1 month. Thaw overnight in the refrigerator before slicing for best results, though the whipped cream texture might soften slightly.

Reheating

This cake is best enjoyed chilled, so reheating is not recommended as it may compromise the cream’s texture. Serve straight from the fridge for a refreshing and indulgent treat every time.

FAQs

Can I make this recipe without Kahlúa?

Absolutely! You can omit Kahlúa for a non-alcoholic version or substitute it with coffee extract or a coffee-flavored syrup to keep the coffee essence in the whipped cream.

What if I don’t have unflavored gelatin? Can I skip it?

The gelatin is key for stabilizing the whipped cream so it holds its shape and doesn’t weep; however, if you don’t have it, you can try using a commercial whipped cream stabilizer or just make the whipped cream fresh right before serving, keeping in mind it won’t hold as well over time.

Will the cake roll crack when I roll it?

Rolling the cake while it is still warm (but not hot) helps prevent cracks. Using a kitchen towel dusted with powdered sugar makes it easier to roll and unroll as needed without sticking.

Can I use a different liqueur instead of Kahlúa?

Yes, you can experiment with options like Baileys Irish Cream, Amaretto, or even a coffee-flavored vodka. Just adjust the amount to your taste and keep the liquid quantity similar so the cream whips correctly.

How can I make the cake more visually striking?

Adding a thin layer of chocolate ganache inside before the whipped cream or swirling in some coffee-flavored jam can create beautiful marbling effects when sliced. Decorating with edible flowers or dusting with cinnamon alongside cocoa powder also adds flair.

Final Thoughts

If you’re looking for a stunning dessert that feels both familiar and a little indulgent, this Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe will quickly become a treasured addition to your baking repertoire. It’s light yet decadent, straightforward to make yet impressive to serve, and packed with flavors that celebrate coffee in all its glory. Treat yourself and those you love to this divine, elegantly simple cake roll — you won’t regret it!

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