Irresistible Coffee Cake Roll With Stabilized Kahlua Whipped Cream Recipe
Sweet mornings spark to life with this delectable coffee cake roll that weaves Kahlua whipped cream through every delightful slice.
Rich espresso notes dance alongside tender cake layers, creating a dessert that whispers pure indulgence.
Soft, rolled sponge cake embraces a creamy filling that melts on your tongue with smooth coffee liqueur undertones.
Each bite promises a luxurious experience that elevates simple baking into an art form.
Delicate swirls of whipped cream blend perfectly with the moist cake, promising a sophisticated treat.
The recipe transforms an ordinary afternoon into a moment of pure culinary bliss.
Prepare to savor every decadent forkful of this irresistible coffee-infused masterpiece.
Why Coffee Cake Roll Gets All the Praise
Coffee Cake Roll Ingredients With Kahlua Cream
Cake Base Ingredients:Egg Components:Flavor and Binding Ingredients:Whipped Cream Ingredients:Miscellaneous Ingredients:Instructions for Rolling Up Coffee Cake Roll
Step 1: Prepare Baking Setup
Warm up your oven to a cozy 325°F (165°C). Grab an 8×12-inch cake pan and line it with parchment paper, ensuring a smooth surface for your cake.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together these delicious ingredients:Blend until the mixture becomes smooth and well-combined.
Step 3: Combine Dry Ingredients
Sift together the dry ingredients in a separate bowl:Gently incorporate these dry ingredients into the wet mixture, creating a silky coffee-infused batter.
Step 4: Create Magical Meringue
Whip egg whites with:Beat until the mixture forms beautiful, stiff peaks that stand tall and proud.
Step 5: Fold and Bake
Carefully fold the meringue into the coffee batter, maintaining its airy texture.
Pour the batter into the prepared pan and bake for 10-12 minutes. The cake should look golden and spring back when touched.
Step 6: Cool and Prepare for Rolling
Allow the cake to cool completely. This step is crucial for a perfect roll without cracking.
Step 7: Prepare Kahlua Whipped Cream
Dissolve gelatin in water, gently heating until fully incorporated. In a separate bowl, whip:Whip to soft peaks, then fold in:Step 8: Assemble the Cake Roll
Carefully unroll the cooled cake.
Spread the stabilized Kahlua whipped cream evenly across the surface. Gently roll the cake back up, creating a beautiful spiral of coffee-flavored goodness.
Step 9: Chill and Serve
Refrigerate the cake roll for at least an hour to set. Slice and serve chilled, revealing the stunning swirl of cake and cream.
Notes for a Perfect Coffee Cake Roll
Ways to Change Up Coffee Cake Roll Flavor
Sweet Pairings for Coffee Cake Roll Dessert
Coffee Cake Roll: Storing For Best Results
FAQs
This coffee cake roll uses a chiffon cake technique with a meringue base, creating an exceptionally light and airy texture that’s more delicate than traditional sponge cake rolls.
Gelatin stabilizes the whipped cream, preventing it from becoming watery or losing its shape, which ensures the cream stays thick and creamy even after chilling and serving.
Yes, you can replace Kahlua with other coffee liqueurs like Tia Maria or use strong brewed coffee for a non-alcoholic version. The key is maintaining the coffee flavor profile.
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Coffee Cake Roll With Stabilized Kahlua Whipped Cream Recipe
- Total Time: 42 minutes
- Yield: 8 1x
Description
Indulgent coffee cake roll drizzled with smooth Kahlúa whipped cream promises a delightful dessert experience. Creamy layers and rich espresso flavors invite coffee enthusiasts to savor each decadent bite.
Ingredients
Cake Base Ingredients:
- 3 egg yolks
- 30 grams granulated sugar
- 50 ml whole milk
- 40 ml vegetable oil
- 45 grams cake flour
- 2.5 teaspoons instant coffee powder
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla extract
Meringue Ingredients:
- 4 egg whites, room temperature
- 50 grams granulated sugar
- ¼ teaspoon cream of tartar
Whipped Cream Ingredients:
- 1 ½ cups (360 ml) heavy cream (36% M.F.)
- 32 grams granulated sugar
- 1 teaspoon instant coffee powder
- 2 teaspoons Kahlúa
- 1 ½ teaspoons unflavored gelatin powder
- 5 teaspoons water
Instructions
- Prepare a 8×12-inch baking sheet by lining with parchment paper and preheating the oven to 325F.
- In a mixing bowl, combine liquid ingredients including milk, oil, sugar, egg yolks, and vanilla extract, whisking until smooth and well-integrated.
- Sift together all dry ingredients – flour, coffee powder, baking powder, and salt – creating a uniform powder mixture.
- Gradually incorporate dry ingredients into the liquid mixture, stirring until a consistent batter forms without lumps.
- Create a meringue by vigorously whipping egg whites with granulated sugar and cream of tartar, beating until stiff, glossy peaks develop.
- Carefully fold the meringue into the coffee-flavored batter, maintaining the delicate air bubbles to ensure a light texture.
- Pour the aerated batter into the prepared pan, spreading evenly and smoothing the surface.
- Bake for 10-12 minutes until the cake springs back when lightly touched and edges are golden brown.
- Remove from oven and immediately roll the warm cake in the parchment paper, allowing it to cool in a cylindrical shape.
- For the stabilized whipped cream, dissolve gelatin in water, gently heating until completely liquefied.
- Whip heavy cream with sugar and instant coffee, creating soft, billowy peaks.
- Fold Kahlua and dissolved gelatin into the whipped cream, ensuring even distribution.
- Carefully unroll the cooled cake and generously spread the stabilized Kahlua cream.
- Gently re-roll the cake, encasing the cream filling, and refrigerate for at least one hour before serving.
Notes
- Ensure egg whites are at room temperature for maximum volume when whipping meringue.
- Use a gentle folding technique to maintain the airiness of the chiffon cake and prevent deflating the meringue.
- Chill the cake roll for at least an hour to help it set and make slicing easier.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add a small amount of xanthan gum for better texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 208 kcal
- Sugar: 11 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
Jess Martinez
Contributing Recipe Writer & Nutrition Consultant
Expertise
Southwestern and Latin American cooking, Nutritional analysis and healthy recipe planning, Cultural food traditions, Modifying traditional dishes for better health
Education
Santa Fe Community College
Certificate in Culinary Arts
Focused on mastering the flavors and cooking methods of traditional Southwestern cuisine.
Jess’s love for bold, homegrown flavors led her straight into the world of Southwestern cooking and cultural nutrition.
After completing her Certificate in Culinary Arts at Santa Fe Community College, she made it her mission to show that good-for-you food can still taste incredible.
At saltytart.com, Jess shares vibrant, health-conscious recipes with roots in tradition but a fresh, modern twist. When she’s not testing new recipes, you’ll find her at local growers’ markets, tending her herb garden, or digging into food history books.