Coffee Cake Roll with Stabilized Kahlua Whipped Cream: A Decadent Dessert for Coffee Lovers

If you’re a fan of coffee and dessert, this Coffee Cake Roll with Stabilized Kahlua Whipped Cream is a match made in heaven! This elegant dessert combines a rich, coffee-flavored sponge cake with a creamy, boozy whipped cream filling, creating a treat that’s perfect for coffee lovers and dessert enthusiasts alike. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging your sweet tooth, this cake roll is sure to impress.

In this article, we’ll guide you through everything you need to know about making this decadent dessert, from the ingredients and step-by-step instructions to tips for achieving the perfect roll and storage. Let’s dive into the world of coffee-infused sponge cake, creamy Kahlua whipped cream, and irresistible flavors!

Why You’ll Love This Coffee Cake Roll

Rich Coffee Flavor: The coffee-infused sponge cake is moist, fluffy, and packed with bold coffee flavor.
Creamy Kahlua Filling: The stabilized Kahlua whipped cream adds a luxurious, boozy twist that complements the coffee perfectly.
Elegant Presentation: The swirl of the cake roll and the dusting of cocoa powder make it a stunning dessert for any occasion.
Customizable: You can adjust the coffee and Kahlua levels to suit your taste preferences.
Make-Ahead Friendly: This cake roll can be prepared in advance, making it a stress-free dessert option for entertaining.

Ingredients You’ll Need

For the Coffee Sponge Cake:

4 large eggs, separated
1/2 cup granulated sugar, divided
1/4 cup strong brewed coffee, cooled
1/4 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup cake flour, sifted
1/4 teaspoon salt
1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

For the Stabilized Kahlua Whipped Cream:

1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon Kahlua (or more to taste)
1 teaspoon unflavored gelatin
2 tablespoons cold water

For Decoration:

Cocoa powder (for dusting)
Chocolate shavings (optional, for garnish)
Fresh berries (optional, for garnish)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: Make the Coffee Sponge Cake

Prepare the Egg Yolks: In a large mixing bowl, whisk the egg yolks and 1/4 cup of sugar until pale and thick. Add the cooled coffee, vegetable oil, and vanilla extract, and mix until well combined.
Add Dry Ingredients: Gently fold in the sifted cake flour and salt until just combined. Set aside.
Whip the Egg Whites: In a separate bowl, beat the egg whites and cream of tartar (if using) until foamy. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
Combine: Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
Bake: Transfer the batter to the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back gently when touched.

Step 3: Roll the Cake

Prepare to Roll: Immediately after baking, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper.
Roll: Starting from the short end, gently roll the cake and towel together into a log. Let it cool completely in its rolled position before filling or serving.

Step 4: Prepare the Stabilized Kahlua Whipped Cream

Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
Dissolve the Gelatin: Microwave the gelatin mixture for 10-15 seconds, or until fully dissolved. Let it cool slightly.
Whip the Cream: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Add the Kahlua and beat until combined.
Stabilize: Gradually add the cooled gelatin mixture to the whipped cream while beating, until stiff peaks form.

Step 5: Assemble the Cake Roll

Unroll the Cake: Carefully unroll the cooled cake and spread the stabilized Kahlua whipped cream evenly over the surface, leaving a small border around the edges.
Re-Roll: Gently roll the cake back up, using the towel to help guide it. Wrap the rolled cake snugly in plastic wrap and chill for at least 1 hour to set.

Step 6: Decorate and Serve

Dust with Cocoa Powder: Before serving, dust the cake roll with cocoa powder for a beautiful finish.
Garnish: Add chocolate shavings or fresh berries as desired.
Slice and Enjoy: Use a sharp knife to slice the cake roll into even pieces and serve.

Tips for the Perfect Coffee Cake Roll

Room Temperature Eggs: Ensure the eggs are at room temperature for the best volume when whipping.
Don’t Overmix: Overmixing the batter can deflate the egg whites, resulting in a denser cake.
Roll While Warm: Rolling the cake while it’s still warm helps prevent cracking.
Chill Before Serving: Refrigerating the cake roll allows the filling to set and makes it easier to slice.

Serving Suggestions

This Coffee Cake Roll with Stabilized Kahlua Whipped Cream is a stunning dessert on its own, but you can elevate it with a few accompaniments:

Fresh Berries: Serve with a side of fresh strawberries, raspberries, or blueberries for added freshness.
Extra Whipped Cream: A dollop of extra whipped cream adds a light, airy contrast to the rich cake.
Coffee or Espresso: Pair with a cup of coffee or espresso for a delightful after-dinner treat.

Storing and Reheating

Refrigeration: Keep the cake roll in an airtight container in the fridge for up to 3 days.
Freezing: This cake roll freezes well. Wrap it securely in plastic wrap and aluminum foil, or use a freezer-safe container for storage. It will keep for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions (FAQs)

Can I use a different liqueur?

Absolutely! You can substitute Kahlua with another coffee liqueur, such as Baileys or Tia Maria, or even a non-alcoholic option like coffee syrup.

Is this recipe gluten-free?

To make this recipe gluten-free, substitute the cake flour with a gluten-free flour blend.

Can I prepare this cake roll in advance?

Yes, this cake roll can be made 1-2 days in advance and stored in the refrigerator until ready to serve.

Final Thoughts

The Coffee Cake Roll with Stabilized Kahlua Whipped Cream is a delightful blend of rich coffee flavors and creamy, boozy filling that’s sure to impress anyone who tries it. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding, with a result that’s as beautiful as it is delicious. Perfect for celebrations or simply treating yourself, this cake roll is a dessert you’ll want to make again and again.

So, gather your ingredients, preheat your oven, and get ready to create a dessert that’s as elegant as it is irresistible. Happy baking!