Coffee Cake Roll with Stabilized Kahlúa Whipped Cream

There’s something extra special about a rolled cake, right? Maybe it’s the way it unfurls like a cozy little surprise, or how every slice reveals those beautiful, spiraling layers. But when you combine a soft, tender coffee cake with rich, boozy Kahlúa-flavored whipped cream, well—that’s when magic happens. This Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is the perfect dessert for anyone who loves the comforting flavor of coffee but also wants to treat themselves to something a little indulgent.

Trust me, this cake has it all: soft sponge, deep coffee flavor, and that luscious Kahlúa whipped cream that feels like a silky hug with every bite. It’s an ideal dessert for brunches, family gatherings, or just when you need a little pick-me-up with your afternoon coffee. You’re going to want to make this again and again!

Why You’ll Love Coffee Cake Roll with Stabilized Kahlúa Whipped Cream

Light & Fluffy Yet Rich in Flavor:

The sponge cake is incredibly light and airy, so it melts in your mouth as soon as you take a bite. But the flavor—oh, the flavor! It’s infused with a deep coffee taste that’s balanced perfectly by the sweet, boozy Kahlúa whipped cream. The best part? The Kahlúa whipped cream is stabilized, so it holds its shape and stays creamy for longer, making every bite a pure joy.

A Showstopper Dessert:

This cake isn’t just delicious—it’s stunning. The swirling layers of coffee cake and creamy whipped goodness look so impressive when sliced. Whether you’re serving it at a holiday dinner, a special brunch, or just for a cozy weekend treat, it’s sure to be the centerpiece of the table.

Versatile & Easy to Make:

You don’t need to be a cake-decorating expert to pull this one off! The cake roll itself is quite simple to make, and even though it looks fancy, it’s made with basic ingredients you probably already have in your kitchen. Plus, the stabilized whipped cream ensures that you’ll have a creamy filling that won’t deflate—perfect for when you want something pretty, practical, and downright delicious.

Coffee Lover’s Dream:

If you love coffee-flavored desserts, you’re in for a treat. The cake has just the right amount of coffee flavor—enough to satisfy, but not overpowering. The Kahlúa adds an extra level of depth, making this cake a must-try for any coffee connoisseur.

Ingredients

Here’s everything you need to create this dreamy, coffee-infused roll:

For the Coffee Cake Roll:

• All-Purpose Flour: This is the base for your cake, providing structure without being too heavy.
• Granulated Sugar: Adds the right amount of sweetness to balance the bitter coffee flavor.
• Baking Powder: To help the cake rise and stay light and airy.
• Salt: Just a pinch to balance the sweetness and bring out the flavor of the coffee.
• Eggs: The eggs create a fluffy texture and structure for the cake.
• Brewed Coffee: This is the star of the flavor profile, giving the cake its signature rich coffee taste. Be sure to brew a fresh pot!
• Vanilla Extract: Adds a subtle depth of flavor to round out the coffee.
• Butter: A little melted butter to make the cake soft and moist.
• Powdered Sugar: For dusting, once the cake is rolled, to keep things classic and beautiful.

For the Stabilized Kahlúa Whipped Cream:

• Heavy Whipping Cream: The base of the whipped cream, which gives it that velvety smooth texture.
• Powdered Sugar: Sweetens the whipped cream without making it grainy.
• Kahlúa: The magical ingredient! This coffee liqueur enhances the flavor of the whipped cream, adding that signature boozy richness.
• Gelatin: This stabilizes the whipped cream, so it holds its shape and doesn’t deflate after whipping.
• Vanilla Extract: Just a dash to elevate the flavor of the whipped cream.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Now, let’s make this gorgeous cake together!

Make the Coffee Cake Sponge:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the edges.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add Wet Ingredients: In a separate bowl, whisk together the eggs, brewed coffee, vanilla extract, and melted butter.
4. Combine: Gradually add the dry ingredients to the wet mixture, mixing gently until everything is just combined. Be careful not to overmix; we want a light and fluffy batter.
5. Bake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 10-12 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Roll: As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, then roll the cake up in the towel, starting at one short edge. Let it cool completely while you prepare the whipped cream.

Prepare the Stabilized Kahlúa Whipped Cream:

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water. Let it sit for 5 minutes to bloom.
2. Heat the Gelatin: Once bloomed, heat the gelatin in the microwave for about 10 seconds or until it becomes liquid. Let it cool for a minute or two.
3. Whip the Cream: In a large mixing bowl, beat the heavy cream with a hand mixer or stand mixer on medium-high speed until it starts to thicken.
4. Add the Sugar and Kahlúa: Gradually add the powdered sugar and Kahlúa while continuing to whip. Once the cream begins to hold soft peaks, slowly pour in the cooled gelatin while whipping on low speed. Increase the speed and whip until stiff peaks form.
5. Chill: Transfer the whipped cream to the refrigerator to firm up while you unroll the cake.

Assemble the Coffee Cake Roll:

1. Unroll the Cake: Once the cake is completely cooled, carefully unroll the cake from the towel. You should be left with a soft, delicate sponge.
2. Spread the Whipped Cream: Evenly spread a generous amount of the Kahlúa whipped cream over the entire surface of the cake, leaving about an inch of space at the edges.
3. Re-roll the Cake: Gently roll the cake back up, starting from one of the short ends, just as you did before. Be careful not to tear the cake—it should roll up easily with the whipped cream inside.
4. Dust with Powdered Sugar: Once rolled, transfer the cake to a serving platter. Dust the top with a light coating of powdered sugar for a sweet finishing touch.
5. Chill & Slice: Place the rolled cake in the fridge for 30 minutes to allow it to set. Slice and serve!

How to Serve Coffee Cake Roll with Stabilized Kahlúa Whipped Cream

This cake is perfect for any occasion, from a fancy brunch to a cozy afternoon snack. Here are a few ideas for serving it:

Fresh Berries:

Serve with fresh raspberries, strawberries, or even a scoop of vanilla ice cream for a delightful contrast to the rich coffee flavor of the cake.

Espresso or Coffee:

Pair this cake with a hot espresso or your favorite coffee to bring out the coffee flavor in the cake and the Kahlúa in the whipped cream. It’s a match made in heaven!

Whipped Cream or Ice Cream:

For a more indulgent dessert experience, top each slice with extra whipped cream or a scoop of your favorite ice cream.

Additional Tips

Make-Ahead:

This cake rolls up beautifully the day before and keeps well in the fridge. Just store it tightly covered to prevent it from drying out. If you’re making it ahead, it’s a great dessert to prep for a dinner party!

Gluten-Free Version:

You can easily make this cake gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend. The texture will still be light and fluffy!

Adjust the Booze:

If you want a slightly less boozy flavor, you can reduce the Kahlúa in the whipped cream or use decaffeinated coffee in the cake. For a more intense flavor, feel free to add a little extra Kahlúa.

Leftover Cake:

If you have any leftover cake, store it in an airtight container in the fridge for up to 3 days. It’s still delicious the next day!

FAQ Section

Q1: Can I make this cake ahead of time?

A1: Yes! This cake can be made a day ahead. Just store it tightly wrapped in the fridge to keep it fresh.

Q2: How do I store leftovers?

A2: Store any leftover cake in an airtight container in the fridge for up to 3 days.

Q3: Can I make this without the Kahlúa?

A3: Absolutely! If you’re not into the Kahlúa flavor, you can substitute with another flavored liqueur (like Bailey’s or

Amaretto) or skip the alcohol entirely and just use vanilla in the whipped cream.

Q4: Can I use a different alcohol in the whipped cream?

A4: Yes! You can try rum, Baileys Irish Cream, or even a flavored coffee liqueur to switch things up.

Q5: How do I prevent the cake from cracking while rolling?

A5: Be gentle when rolling, and make sure the cake is fully cooled before unrolling. If it’s still warm, it could be more likely to crack.

Q6: Can I freeze this cake?

A6: It’s best enjoyed fresh, but you can freeze the cake (without the whipped cream filling) and thaw it before serving. Add the whipped cream when you’re ready to serve.

Q7: Can I make this cake without coffee?

A7: You can substitute the brewed coffee with hot water, or use a coffee-flavored syrup for a similar depth of flavor.

Q8: How can I add more texture to the cake?

A8: Add a sprinkle of crushed nuts like almonds or hazelnuts on top or in between the layers for added crunch.

Q9: Can I use store-bought whipped cream instead of making my own?

A9: You can, but homemade whipped cream will give you a more stable, richer texture that pairs better with the cake.

Q10: Can I make this cake gluten-free?

A10: Yes! Just use a gluten-free flour blend that’s suitable for cakes, and you’ll still get a light and delicious roll.

Conclusion

The Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is the kind of dessert that gets people talking—it’s unique, flavorful, and undeniably delicious. Whether you’re serving it at a brunch, a dinner party, or simply as a treat for yourself, it’s a guaranteed crowd-pleaser. With the perfect balance of coffee cake and smooth, boozy whipped cream, this is one dessert you’ll want to make again and again. Enjoy!

Print