Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe

If you’re looking for a dessert that beautifully combines rich coffee flavors with a luxuriously creamy texture, you are going to adore this Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe. This impressive yet approachable treat features a light and tender coffee-infused cake rolled around a luscious whipped cream filling lightly boozed with Kahlúa, then stabilized for perfect slicing and serving. Each bite is a harmonious blend of airy cake, velvety cream with just a hint of coffee liqueur warmth, and a dusting of cocoa that makes it feel incredibly special. Let me walk you through how to create this show-stopping treat that will surely become a favorite in your dessert rotation.

Ingredients You’ll Need

These ingredients are wonderfully simple, but each plays an essential role in bringing this Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe to life. From the eggs that give the cake structure and airiness to the instant coffee granules infusing depth of flavor, every component contributes to the overall delight.

• 4 large eggs, separated: The yolks add richness while the whites create lightness and volume in the cake batter.
• ¾ cup granulated sugar: Sweetens the cake and helps create a tender crumb.
• 1 teaspoon vanilla extract: Provides a warm, inviting aroma and flavor base.
• ⅓ cup all-purpose flour: Forms the structure of the cake without weighing it down.
• 2 tablespoons cornstarch: Keeps the cake light and tender by softening the flour’s effect.
• 1 ½ teaspoons baking powder: Helps the cake rise beautifully.
• 1 ½ teaspoons instant coffee granules: Infuses the cake with rich coffee flavor without added moisture.
• ¼ teaspoon salt: Balances sweetness and enhances all flavors.
• 1 cup heavy cream: The base for the whipped cream filling, creating the luscious texture.
• 1 tablespoon powdered sugar: Sweetens the whipped cream gently for the perfect balance.
• 1 tablespoon Kahlúa: Adds a subtle coffee and vanilla liqueur flavor to the whipped cream, elevating it.
• 1 teaspoon unflavored gelatin: Stabilizes the whipped cream so it holds shape beautifully.
• 2 tablespoons water: Used to bloom the gelatin, ensuring smooth incorporation.
• ½ teaspoon vanilla extract: Enhances the flavor of the whipped cream.
• Cocoa powder, for dusting: Adds a final touch of coffee-chocolate aroma and visual appeal.
• Chocolate shavings or curls (optional): For an extra decorative and flavorful garnish.
• Fresh mint leaves (optional): Add a pop of color and a refreshing hint if desired.

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

Step 1: Prepare the Coffee Cake Base

Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment, then lightly grease it to ensure the cake releases easily. In a medium bowl, whisk together your dry ingredients—flour, cornstarch, baking powder, instant coffee granules, and salt—so that the coffee flavor distributes evenly throughout the cake. This dry mixture sets the stage for that lovely coffee cake taste in every bite.

Step 2: Whip the Egg Yolks and Whites

In a large bowl, beat the egg yolks with sugar until they turn light and fluffy—this step is crucial for a tender and airy cake. Stir in vanilla extract for warmth. In a separate clean bowl, whisk the egg whites until soft peaks form, then gently fold these whites into the yolk mixture. This folding ensures the cake gets a delicate lift without deflating the air bubbles you’ve created.

Step 3: Incorporate Dry Ingredients and Bake

Carefully fold your dry mixture into the egg mixture, taking care not to overmix. The batter will have a light and fluffy consistency. Pour it into your prepared pan, spreading evenly before baking for 10 to 12 minutes. The cake is done when a toothpick inserted in the center comes out clean—your kitchen will start smelling heavenly!

Step 4: Roll the Cake

Once out of the oven, immediately invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment carefully, then roll the cake up in the towel from a short edge. This rolling while warm prevents the cake from cracking later. Let it cool completely in this rolled position to set its shape perfectly.

Step 5: Make the Stabilized Kahlúa Whipped Cream

In a small saucepan, combine water and gelatin, stirring over low heat until fully dissolved, then cool slightly. Meanwhile, whip the heavy cream with powdered sugar until soft peaks form. Add vanilla and Kahlúa for that signature coffee liqueur flavor, whipping until stiff peaks appear. Slowly add the cooled gelatin mixture while beating at low speed to stabilize the cream so it holds firm between slices.

Step 6: Assemble and Chill

Unroll your cooled cake gently and spread the stabilized Kahlúa whipped cream evenly, leaving about half an inch of edge bare to aid rolling. Roll up again tightly but carefully to avoid cracks, placing seam side down on your serving dish. Dust with cocoa powder, and if you like, garnish with chocolate shavings and fresh mint for an elegant finish. Refrigerate for at least an hour to let the flavors meld and the cream set nicely.

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

Garnishes

Dusting the top with cocoa powder adds a lovely, slightly bitter counterpoint to the sweet, creamy filling. Chocolate shavings or curls turn it into a dessert that looks as beautiful as it tastes, while fresh mint leaves provide a pop of color and a subtle freshness that cuts through the richness.

Side Dishes

This coffee cake roll pairs wonderfully with a simple espresso or a small glass of your favorite coffee liqueur, echoing the flavors inside the roll. Alternatively, a fresh berry salad can bring a burst of tartness that balances the creamy sweetness perfectly.

Creative Ways to Present

For a festive occasion, slice the roll into thicker pieces and serve on individual dessert plates with a drizzle of chocolate sauce or caramel. You can also arrange slices on a tiered serving tray for an impressive display that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Wrap the cake roll tightly with plastic wrap or store in an airtight container in the refrigerator. Thanks to the stabilized whipped cream, it will keep its texture and flavor beautifully for up to 3 days, making it a perfect make-ahead treat.

Freezing

If you want to freeze the cake roll, wrap it tightly in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to 1 month. To serve, thaw overnight in the fridge to maintain its lovely texture and flavor.

Reheating

This dessert is best enjoyed chilled; reheating is not recommended as it would compromise the whipped cream texture. Simply remove it from the fridge a few minutes before serving to take the chill off slightly.

FAQs

Can I substitute Kahlúa with another liqueur?

Absolutely! While Kahlúa provides that signature coffee vanilla flavor, you can try other coffee-flavored liqueurs or even a splash of Baileys for a creamier twist. Just adjust to taste.

How do I ensure the cake rolls without cracking?

Rolling the cake while it’s still warm and pliable is key. Also, rolling it in a powdered sugar-dusted towel helps prevent sticking and tearing. Be gentle and patient when unrolling and re-rolling with the filling.

Can I use regular whipped cream without gelatin?

You can, but the whipped cream won’t be stabilized and may weep or lose volume after some time. The gelatin keeps the whipped cream firm so your cake slices stay clean and presentable.

Is instant coffee necessary?

Using instant coffee granules dissolves easily into the batter adding vibrant coffee flavor without moisture. If unavailable, very finely ground brewed coffee concentrate could work but may alter the cake’s texture slightly.

Can this recipe be made gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or a similar binder for the best texture.

Final Thoughts

I can’t recommend this Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe enough if you want a dessert that feels both elegant and inviting. It’s a wonderful showpiece for gatherings or a thoughtful treat just because. Once you try it, I think you’ll find it’s one of those recipes that become a beloved classic in your kitchen. So go ahead, gather your ingredients, and enjoy every scrumptious bite!

Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe

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• Author: admin
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This delightful Coffee Cake Roll is a light and airy sponge cake infused with instant coffee flavors, rolled with a luscious stabilized Kahlúa whipped cream filling. The cake is perfectly tender and moist, complemented by the rich coffee-flavored cream that holds its shape thanks to gelatin stabilization. Finished with a dusting of cocoa powder and optional chocolate shavings or fresh mint leaves, this elegant dessert is ideal for coffee lovers looking for a sophisticated yet approachable treat.

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Ingredients

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Cake

• 4 large eggs, separated
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅓ cup all-purpose flour
• 2 tablespoons cornstarch
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons instant coffee granules
• ¼ teaspoon salt

Stabilized Kahlúa Whipped Cream

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 tablespoon Kahlúa (or more, to taste)
• 1 teaspoon unflavored gelatin
• 2 tablespoons water
• ½ teaspoon vanilla extract

Garnish

• Cocoa powder, for dusting
• Chocolate shavings or curls (optional)
• Fresh mint leaves (optional)

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Instructions

1. Prepare the Coffee Cake: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, instant coffee granules, and salt. Set aside for later.
3. Beat Egg Yolks and Sugar: In a large mixing bowl, beat the separated egg yolks with granulated sugar until the mixture becomes light, fluffy, and pale, approximately 3-4 minutes. Stir in the vanilla extract to infuse the batter with flavor.
4. Whisk Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form, which will provide structure and lightness to the cake.
5. Fold Egg Whites into Yolk Mixture: Gently fold the whipped egg whites into the egg yolk mixture, taking care to preserve the airy texture without deflating the batter.
6. Add Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, folding carefully to maintain the batter’s volume.
7. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. Roll the Cake: Immediately after baking, invert the warm cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly with the towel from one short edge. Let it cool completely while rolled to form the shape.
9. Prepare Gelatin: In a small saucepan, combine water and unflavored gelatin. Stir to dissolve and warm over low heat until the gelatin is completely dissolved. Remove from heat and allow to cool slightly at room temperature.
10. Whip Cream: Using a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and Kahlúa, continuing to beat until stiff peaks develop.
11. Stabilize Whipped Cream: With the mixer on low, gradually pour in the cooled gelatin mixture, continuing to beat until the cream is fully stabilized and thickened, ensuring it holds its shape.
12. Assemble the Cake Roll: Carefully unroll the cooled cake and spread an even layer of the stabilized Kahlúa whipped cream over the surface, leaving about a ½-inch border around the edges to prevent overflow when re-rolled.
13. Re-roll the Cake: Roll the cake back up gently from the short end, taking care not to crack or tear the sponge. Position the cake seam side down on a serving platter for a neat presentation.
14. Garnish: Dust the top surface of the cake with cocoa powder. Optionally, decorate with chocolate shavings or curls and fresh mint leaves for added elegance.
15. Chill: Refrigerate the assembled cake roll for at least 1 hour to allow the whipped cream to set and flavors to meld beautifully.
16. Serve: Slice into individual servings and enjoy this decadent coffee-flavored dessert with stabilized whipped cream.

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Notes

• Use fresh eggs for best volume and texture in the cake.
• Instant coffee granules dissolve easily and provide a strong coffee flavor without adding liquid.
• Make sure to dissolve the gelatin fully to avoid lumps in the whipped cream.
• The powdered sugar dusted on the towel prevents the cake from sticking when rolling.
• Chilling the whipped cream bowl and beaters helps achieve better volume.
• The stabilized whipped cream allows the filling to hold its shape longer, ideal for making ahead.
• Be gentle when folding egg whites to keep the batter airy.
• Optionally adjust Kahlúa quantity to taste for stronger or milder coffee liqueur flavor.
• Store leftovers refrigerated and consume within 2-3 days for freshness.