If you’re searching for a truly show-stopping dessert to wow your friends and family, the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is your new secret weapon. This elegant rolled cake brings together tender, coffee-infused sponge and a billowy, Kahlúa-spiked whipped cream filling that holds its gorgeous swirl from the first slice to the very last. Each bite delivers a delicate balance of sweetness, warmth from cinnamon, and a grown-up twist from Kahlúa, making it every bit as special as it looks. Whether you’re celebrating a milestone or just elevating a regular weeknight, this is the kind of treat that’ll have everyone begging for seconds—and maybe even the recipe!
Ingredients You’ll Need
The beauty of the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream lies in its carefully selected, straightforward ingredients. Each one plays a crucial role in developing the flavors, textures, and tempting layers that set this dessert apart from anything you’ll find in the bakery case.
- Eggs: Provide structure, richness, and that irresistibly fluffy texture in the cake.
- Granulated sugar: Sweetens the sponge and helps whip up airy volume when beaten with eggs.
- Strong brewed coffee: Adds robust coffee flavor to the cake roll—make sure it’s cooled before adding!
- Vanilla extract: Enhances the overall warmth and complexity of the dessert.
- All-purpose flour: Gives substance to the cake while still keeping it tender and soft enough to roll.
- Baking powder: Ensures the cake rises just enough for that perfect, springy bite.
- Salt: Balances the sweetness and deepens the cake’s flavor.
- Ground cinnamon: Lends cozy spice notes that pair beautifully with coffee and Kahlúa.
- Powdered sugar: Essential for dusting the towel (prevents sticking) and for a pretty finish.
- Heavy whipping cream (chilled): The base for a lush, cloud-like filling.
- Powdered sugar (for cream): Adds gentle sweetness and a silky finish to the whipped cream.
- Kahlúa liqueur: Brings coffee liqueur flavor to the whipped cream; it’s the grown-up twist everyone loves.
- Unflavored gelatin: Secret to keeping the whipped cream stable and swirl-perfect for hours.
- Cold water: Used to bloom the gelatin for the stabilized whipped cream.
How to Make Coffee Cake Roll with Stabilized Kahlúa Whipped Cream
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang for easy removal, and lightly grease the surface. This simple prep step ensures you’ll have an easy release and perfectly shaped cake ready to roll. Taking a few extra minutes here prevents sticky situations later!
Step 2: Make the Coffee Sponge Cake Batter
In a large bowl, beat the eggs and granulated sugar together on high speed for 3 to 5 minutes, until the mixture is thick, pale, and falls in ribbons from the beater. Add in the cooled strong coffee and vanilla extract, stirring gently to combine. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon, then sift these dry ingredients over your egg mixture. Gently fold everything together with a spatula, just until combined—overmixing deflates the batter, so a few streaks are okay!
Step 3: Bake the Cake Roll
Pour the batter into your prepared jelly roll pan, spreading it evenly with an offset spatula. Pop it in the oven for 10 to 12 minutes, or until the cake is set and springs back when lightly touched with a finger. Keep a close eye near the end—since the cake is thin, it bakes quickly!
Step 4: Roll Up the Cake
While the cake is still hot, dust a clean kitchen towel generously with powdered sugar and carefully invert the warm cake onto the towel. Gently peel away the parchment paper. Starting from the short end, roll the cake up in the towel to form a spiral. Let the rolled cake cool completely in this shape, which helps “train” it and prevents cracks later when filled.
Step 5: Make the Stabilized Kahlúa Whipped Cream
To create the signature stabilized Kahlúa whipped cream, sprinkle unflavored gelatin over cold water in a small bowl and let it stand for 5 minutes to bloom. Give it a very quick zap in the microwave (about 5 to 10 seconds) until just melted but not hot, then let it cool for a minute. In a separate chilled bowl, beat heavy cream, powdered sugar, Kahlúa, and vanilla until the mixture starts to thicken. With the mixer running, slowly pour in the cooled gelatin, continuing to beat until stiff peaks form. This trick ensures your whipped cream stays luscious and swirl-perfect all day long.
Step 6: Fill and Reroll the Cake
Unroll the cooled cake gently and remove the towel. Evenly spread the stabilized Kahlúa whipped cream all over the surface, getting right to the edges for maximum swirl. Carefully roll the cake back up (without the towel this time!), keeping it nice and tight but being careful not to squeeze out the filling. Transfer the roll to a platter and chill for at least 1 hour before slicing. This rest time allows the cream to set and the flavors to meld.
Step 7: Serve and Enjoy!
Just before serving, dust the top with extra powdered sugar, cocoa powder, or espresso powder if you’d like. Slice with a sharp serrated knife to reveal those beautiful spirals that make the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream so impressive. Revel in the applause—then dig in!
How to Serve Coffee Cake Roll with Stabilized Kahlúa Whipped Cream
Garnishes
You can never go wrong with a snowy shower of powdered sugar across the top, but why stop there? A light dusting of cocoa powder or even a sprinkle of finely ground espresso gives your Coffee Cake Roll with Stabilized Kahlúa Whipped Cream a decadent finishing touch. For extra pizzazz, add chocolate curls, chocolate-covered espresso beans, or a scattering of chocolate shavings across each slice.
Side Dishes
This delightful dessert pairs beautifully with fresh berries—raspberries and strawberries add a pop of color and brightness that cuts through the creamy filling. Alternatively, offer a scoop of vanilla or coffee ice cream for extra indulgence. If you’re entertaining, a small espresso or after-dinner coffee makes the experience even more luxurious.
Creative Ways to Present
For a dramatic presentation, serve the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream sliced into neat rounds on a platter, each piece slightly overlapping. For an extra flourish, pipe a decorative swirl of the stabilized whipped cream on top of each piece and sprinkle with cocoa. If you’re feeling bold, drizzle with a thin ribbon of Kahlúa or melted chocolate before bringing it to the table—it’s all about that wow factor!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, wrap them tightly in plastic wrap or store in an airtight container in the refrigerator. Thanks to the stabilized Kahlúa whipped cream, the cake stays fresh and the filling remains firm for up to two days. Always refrigerate any slices promptly to maintain that signature swirl and prevent the cream from softening.
Freezing
Freezing is a fantastic option if you want to make the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream in advance. Simply wrap the uncut roll tightly in plastic wrap and then in aluminum foil, and freeze for up to one month. When ready to serve, thaw overnight in the fridge, then dust and garnish just before slicing for best texture and appearance.
Reheating
This dessert is meant to be enjoyed chilled, so no reheating is necessary. In fact, keeping the cake roll cold is the best way to maintain both its structure and the dreamy texture of the stabilized whipped cream. If serving leftovers straight from the fridge, let sit at room temperature for just 5–10 minutes to take the chill off, and enjoy!
FAQs
Can I substitute another liqueur for Kahlúa?
Absolutely! While Kahlúa provides a lovely coffee flavor that complements the sponge, you can experiment with other coffee liqueurs or even try Irish cream or amaretto for a different twist. Just keep the proportions the same to maintain the right consistency in your whipped cream.
Is it necessary to use gelatin in the whipped cream?
If you want your whipped cream filling to stay picture-perfect for hours (or even overnight), the gelatin is a worthwhile addition. It fully stabilizes the cream so your Coffee Cake Roll with Stabilized Kahlúa Whipped Cream slices stay crisp and lovely. If you prefer, you can skip the gelatin—but the cream might soften or weep slightly after a few hours.
Can I make the cake roll ahead of time?
You sure can! In fact, this recipe is perfect for making a day in advance. The stabilized whipped cream holds up beautifully, and the flavors meld together even more after a night in the fridge. Just slice right before serving for the freshest results.
What’s the best way to prevent my cake from cracking?
The key is to roll up the cake while it’s still warm using a powdered sugar-dusted towel. This “memory” helps the sponge keep its shape—and the cinnamon in the batter provides extra flexibility, too. If your cake does crack a bit, don’t worry; a generous dusting of powdered sugar or cocoa powder will hide any imperfections!
How do I get clean, neat slices?
Use a long, sharp serrated knife and a gentle sawing motion for each cut. Wipe the blade clean between slices to keep those lovely swirls crisp and the whipped cream from smearing. Chilling the roll for at least an hour before slicing helps the layers set for picture-perfect pieces.
Final Thoughts
If you’re ready to delight your dessert-loving crew and create a new signature treat, you need to try the Coffee Cake Roll with Stabilized Kahlúa Whipped Cream. From its visually stunning spiral to the unbeatable combo of coffee, cinnamon, and creamy liqueur, this showstopper delivers on both taste and appearance. Don’t be surprised if it instantly becomes a requested favorite for every special occasion!
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Coffee Cake Roll with Stabilized Kahlúa Whipped Cream Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadent Coffee Cake Roll with Stabilized Kahlúa Whipped Cream, a delightful dessert combining the richness of coffee-infused sponge cake with a light and airy Kahlúa-flavored whipped cream filling.
Ingredients
For the Cake Roll:
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Powdered sugar (for dusting towel and rolling)
For the Stabilized Kahlúa Whipped Cream:
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
- 1 tablespoon Kahlúa liqueur
- 1/2 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare Cake Batter: Beat eggs and sugar, add coffee and vanilla. Mix dry ingredients separately, fold into wet mixture. Spread batter in pan and bake for 10–12 minutes.
- Roll Cake: Dust a towel with powdered sugar, turn the cake onto it, roll and let cool.
- Make Whipped Cream: Dissolve gelatin, beat cream, sugar, Kahlúa, and vanilla. Add gelatin, beat until stiff peaks form.
- Assemble: Unroll cake, spread whipped cream, roll back up. Chill for at least 1 hour.
Notes
- Dust the top with cocoa powder or espresso powder before serving for extra flavor.
- The whipped cream is stabilized, so the roll can be made up to a day ahead.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 110 mg
