If you’re looking for a showstopping dessert that marries deep coffee flavor with a cloud-like, boozy whipped cream, you’ve got to try this Coffee Cake Roll with Stabilized Kahlúa Whipped Cream. With its tender espresso sponge and a dreamy filling that holds up beautifully slice after slice, this cake is as fun to make as it is to eat. Whether you’re planning a holiday gathering or simply want to treat yourself, this recipe turns everyday ingredients into a spectacular swirl of sweetness that highlights everything you love about coffee and dessert—together at last!
Ingredients You’ll Need
You’ll be amazed by how just a handful of pantry basics transform into a true celebration of flavor in this recipe. Each ingredient in the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream plays an essential role, from the espresso’s boldness to the liqueur’s rich aroma and the cake’s delicate structure.
- All-purpose flour: The backbone of the cake, gives it structure without being heavy.
- Baking powder: Adds just enough lift to keep the roll light and fluffy.
- Salt: A pinch sharpens every sweet note and brings balance to the cake.
- Eggs: Essential for the cake’s rise and that signature flexible, sponge-like texture.
- Granulated sugar: Sweetens the cake and gives it a fine crumb.
- Instant espresso powder (dissolved): Packs in that unmistakable coffee flavor for true coffee lovers.
- Vanilla extract: Rounds out flavors and offers a warm aroma to the cake.
- Milk: Moistens the batter and keeps the cake tender.
- Heavy whipping cream: Whips up to fluffy perfection for the filling.
- Powdered sugar: Adds sweetness to the filling and is perfect for dusting on top.
- Kahlúa coffee liqueur: Brings a subtle coffee liqueur kick to the whipped cream.
- Unflavored gelatin: Stabilizes the whipped cream so your roll looks bakery-beautiful for hours.
- Cold water: For blooming your gelatin before it’s added to the mix.
- Cocoa powder (optional for garnish): Just a dusting brings even more depth and a pretty finish.
How to Make Coffee Cake Roll with Stabilized Kahlúa Whipped Cream
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. Grease the exposed sides of the pan so nothing sticks. This helps you achieve that classic roll shape and makes unmolding the cake a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. Mixing these separately ensures an even rise and a smooth, lump-free batter later on.
Step 3: Make the Cake Batter
In a large bowl, beat together your eggs and granulated sugar until the mixture is pale and thick—this usually takes about 3 to 4 minutes with an electric mixer. Add in the dissolved espresso, vanilla extract, and milk, blending until combined. Gently fold in the dry ingredients, being careful not to overmix; this keeps your cake light and springy.
Step 4: Bake the Cake
Pour your batter onto the prepared pan and spread it evenly with a spatula. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. This quick bake ensures a soft, flexible sponge perfect for rolling.
Step 5: Roll the Cake While Warm
When your cake comes out hot, immediately invert it onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper, then roll up the cake from the short end with the towel inside. Let it cool like this—rolling while warm prevents cracks and gives you that perfect spiral.
Step 6: Make the Stabilized Kahlúa Whipped Cream
In a small bowl, sprinkle the gelatin over cold water and allow it to bloom for 5 minutes. Heat gently (either in the microwave for a few seconds or over low heat), stirring until dissolved and clear, then cool slightly. In a chilled mixing bowl, beat the heavy cream and powdered sugar to soft peaks. With the mixer running, slowly pour in the gelatin mixture and Kahlúa. Continue whipping until stiff peaks form—this ensures your whipped cream stays ethereally light but stable enough to hold up in the roll.
Step 7: Fill and Reroll
Unroll the cooled cake gently, spread that luscious stabilized Kahlúa whipped cream evenly over the entire surface, then re-roll, this time without the towel. Keep it tight but gentle—it’s the most satisfying step! Place seam-side down on your serving platter.
Step 8: Finishing Touches
Dust your Coffee Cake Roll with Stabilized Kahlúa Whipped Cream generously with powdered sugar or a light sifting of cocoa powder if desired. Let it chill for at least 30 minutes before slicing, ensuring every piece holds its perfect swirl.
How to Serve Coffee Cake Roll with Stabilized Kahlúa Whipped Cream
Garnishes
A final sprinkle of powdered sugar makes this roll look like a fresh winter morning, while a touch of cocoa powder adds a rich contrast and hints at the coffee notes inside. You can also top with chocolate curls or a few espresso beans for extra flair.
Side Dishes
While the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream shines on its own, it’s wonderful paired with fresh berries for color and tang, or alongside a scoop of vanilla bean ice cream to complement the espresso flavors. A nice hot cup of coffee or even a little glass of Kahlúa on the side would be a match made in dessert heaven!
Creative Ways to Present
Try slicing the roll thick and plating each with a dollop of extra whipped cream and a single chocolate-covered espresso bean. For brunch or special occasions, arrange slices slightly overlapping on a long platter, dusted with cocoa and adorned with edible flowers. The elegant swirl makes every slice a mini masterpiece.
Make Ahead and Storage
Storing Leftovers
If you have any Coffee Cake Roll with Stabilized Kahlúa Whipped Cream left (which is rare!), simply wrap the roll tightly in plastic wrap and keep it in the refrigerator. It’ll stay fresh, moist, and beautiful for up to three days, and the stabilized filling means you won’t end up with a soggy mess.
Freezing
This dessert freezes better than you might expect. Wrap individual slices in plastic wrap, then foil, and freeze for up to a month. Thaw in the refrigerator overnight and dust with fresh powdered sugar before serving—just like new!
Reheating
You don’t need to reheat the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream, as it’s meant to be enjoyed cold or at room temperature. If frozen, give it ample time in the fridge to thaw gently for the creamiest texture.
FAQs
Can I make the cake portion ahead of time?
Absolutely! Bake and roll the cake up (with the towel) a day in advance, let it cool, and keep it tightly wrapped at room temperature. Fill with the Kahlúa whipped cream when you’re ready to assemble.
What can I use if I don’t have instant espresso powder?
If espresso powder isn’t handy, use an equal amount of very strong brewed coffee—just be sure to reduce the other liquid to keep the cake texture light and springy.
Is there a non-alcoholic version of the filling?
For a family-friendly version, simply omit the Kahlúa and use an extra teaspoon of vanilla extract or a tablespoon or two of cooled brewed coffee for fabulous flavor without the booze.
My cake cracked while rolling. What happened?
Rolling the cake while it’s still warm is crucial; a cooled cake is likely to crack. Don’t worry if you get a small crack—you can always cover minor imperfections with extra whipped cream or garnish!
Does the stabilized whipped cream really make a difference?
Yes, the stabilized whipped cream is the secret to those gorgeous, bakery-style Coffee Cake Roll with Stabilized Kahlúa Whipped Cream slices! It holds its shape and texture much longer, so every cut is clean and delicious.
Final Thoughts
This Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is one of those recipes you’ll want to show off every chance you get. With its elegant swirl, deep coffee flavor, and rich yet airy filling, it’s a true celebration cake that’s shockingly simple to master. Give it a try and treat yourself—you might just find your new signature dessert!
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Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of a Coffee Cake Roll with Stabilized Kahlúa Whipped Cream. This delightful dessert features a light and fluffy cake filled with a decadent Kahlúa-infused whipped cream, perfect for any occasion.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Filling:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons Kahlúa coffee liqueur
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
Dusting:
- 2 tablespoons powdered sugar
- Cocoa powder for garnish if desired
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, greasing the sides.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat eggs and sugar: In a large bowl, beat the eggs with sugar until pale and thick. Mix in espresso, vanilla, and milk.
- Combine wet and dry: Gently fold in the dry ingredients until just combined. Spread batter in the pan and bake for 10-12 minutes.
- Prepare cake roll: Invert the hot cake onto a powdered sugar-dusted towel, roll it up, and let it cool.
- Make whipped cream: Dissolve gelatin, beat cream and sugar until soft peaks form, then add gelatin and Kahlúa.
- Assemble: Unroll the cake, spread the filling, re-roll, and dust with powdered sugar or cocoa.
Notes
- The cake must be rolled while warm to prevent cracking.
- Stabilized whipped cream helps maintain the roll’s shape for slicing.
- Strong brewed coffee can be used instead of espresso powder.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
