Coffee Cake Roll with Stabilized Kahlúa Whipped Cream

Alright, grab a cup of coffee, because this Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is about to become your new favorite treat! Picture this: a soft, moist coffee cake sponge filled with a luscious, boozy whipped cream that’s both rich and light, with just the right amount of Kahlúa to give it a cozy, grown-up flavor. It’s the perfect dessert to serve after dinner with friends or to indulge in when you need a little sweet pick-me-up. Trust me, you’re going to love how this cake comes together—and how it tastes!

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

This recipe is more than just a cake; it’s a whole experience. Whether you’re treating yourself on a quiet afternoon or showing off your baking skills at a party, here’s why this coffee cake roll will steal the show:

• Elegant Yet Cozy: It’s the perfect balance of sophistication and comfort. The coffee cake roll is light enough to feel refreshing but rich enough to satisfy that sweet tooth. And the Kahlúa whipped cream? Pure magic.
• Impressive Presentation: Rolling a cake sounds tricky, but it’s easier than you think—and when you slice into this beauty, it looks like you spent hours perfecting it. Your guests will be in awe, and you’ll be the star of the show.
• Boozy But Not Overwhelming: The Kahlúa whipped cream is subtly flavored, adding just the right kick without overpowering the cake. It’s a grown-up dessert with just the right amount of indulgence.
• Make-Ahead Perfection: This cake is a great make-ahead dessert! The flavor actually improves after sitting for a bit, so it’s perfect for prepping ahead of time and serving when you’re ready to impress.
• Customizable: If Kahlúa isn’t your thing, no worries! You can swap it out for another liqueur like Baileys or even a non-alcoholic coffee syrup for a kid-friendly version.

Ingredients

Let’s break down what you’ll need to make this irresistible coffee cake roll:

• Eggs: The base of the coffee cake, eggs help create a light and airy texture while also adding richness to the flavor. They’re key for making the sponge roll perfectly.
• Granulated Sugar: Adds the sweetness to the sponge, balancing out the coffee and the whipped cream. It helps the cake rise beautifully.
• Vanilla Extract: A splash of vanilla adds a warm, familiar flavor that complements the coffee and the Kahlúa whipped cream.
• All-Purpose Flour: This is the foundation of the coffee cake itself. It provides the structure while keeping the cake light and tender.
• Baking Powder: Helps the cake rise and gives it that light, fluffy texture.
• Ground Coffee: A little coffee goes a long way in this cake. It adds depth and richness to the flavor, making it feel like a true coffee cake.
• Butter: Rich and creamy butter helps add moisture to the cake, making it soft and delicate.
• Powdered Sugar: For stabilizing the whipped cream and giving it the perfect, creamy consistency.
• Heavy Whipping Cream: The base of your whipped cream. You’ll whip it up to fluffy perfection, then add the Kahlúa for that signature flavor.
• Kahlúa: The star of the whipped cream! This coffee liqueur adds that perfect punch of flavor and pairs beautifully with the coffee cake.

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

Instructions

Now, let’s dive into the process of making this gorgeous cake roll:

• Preheat Your Oven: Start by preheating your oven to 350°F (175°C). You want the perfect baking temperature to get your cake just right—light and fluffy, but sturdy enough to roll.
• Prepare Your Pan: Line a 15×10-inch jelly roll pan with parchment paper. Grease it lightly to make sure the cake comes out easily after baking.
• Make the Cake Batter: In a large mixing bowl, whisk together eggs and granulated sugar until the mixture is light and fluffy. Stir in the vanilla extract, followed by the melted butter. In a separate bowl, mix the flour, baking powder, and ground coffee. Gradually fold the dry ingredients into the wet ingredients until smooth.
• Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for about 10-12 minutes, or until a toothpick inserted in the center comes out clean.
• Roll the Cake: As soon as the cake is done, remove it from the oven and place a clean kitchen towel on a flat surface. Sprinkle some powdered sugar over the towel to prevent sticking. Immediately turn the cake out onto the towel, peeling away the parchment paper. While it’s still warm, gently roll the cake up in the towel, starting from the short edge. Let it cool completely while rolled up.
• Make the Kahlúa Whipped Cream: While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form. Gradually add the Kahlúa, and continue whipping until the cream is smooth and holds its shape.
• Assemble the Cake Roll: Once the cake has cooled, carefully unroll it. Spread the Kahlúa whipped cream evenly over the surface, then roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
• Chill and Serve: Refrigerate the cake roll for at least an hour to allow the flavors to meld. When ready to serve, slice it into beautiful rounds and enjoy!

Nutrition Facts

Servings: 8
Calories per serving: 350

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 40 minutes

How to Serve Coffee Cake Roll with Stabilized Kahlúa Whipped Cream

This cake roll is delicious on its own, but it can also be paired with a few accompaniments to elevate the experience:

• Fresh Berries: Serve with a handful of fresh berries (like raspberries or strawberries) to add a pop of color and a tart contrast to the rich cake.
• Coffee or Espresso: What’s better than enjoying this cake with a fresh cup of coffee? It’s the perfect pairing, especially for coffee lovers.
• Vanilla Ice Cream: If you’re looking to make it extra indulgent, a scoop of vanilla ice cream on the side would go wonderfully with the soft, creamy cake.
• Garnish with Cocoa Powder or Chocolate Shavings: For an extra touch of elegance, dust the top of the cake with a little cocoa powder or sprinkle some chocolate shavings on top before serving.

Additional Tips

• Don’t Skip the Towel Step: Rolling the cake while it’s still warm and in the towel helps prevent cracking. Let the cake cool in the rolled-up position to maintain its shape.
• Make It Ahead: This cake keeps well in the fridge for 1-2 days, making it a great make-ahead dessert. It’s even better after sitting for a little while, as the flavors have time to develop.
• Storage Tips: Store leftover cake in an airtight container in the fridge. It will stay fresh for 2-3 days.
• Try Different Liquors: If you don’t have Kahlúa or prefer a different flavor, try substituting with Baileys Irish Cream, Chambord, or even a non-alcoholic coffee syrup for a kid-friendly version.
• Use a Hand Mixer: If you’re not keen on using a stand mixer, a hand mixer will work just fine for whipping the cream—just make sure it’s cold for the best results.

FAQ Section

Q1: Can I make this cake without alcohol?
A1: Yes! If you prefer not to use Kahlúa, you can substitute with a bit of coffee syrup or just use heavy cream without any flavoring. The cake will still be delicious.

Q2: Can I freeze the coffee cake roll?
A2: Yes, you can freeze the rolled cake without the whipped cream. Wrap it tightly in plastic wrap and foil, and it will stay fresh in the freezer for up to 1 month. Thaw it in the fridge before serving and then add the whipped cream.

Q3: How do I prevent my cake from cracking when I roll it?
A3: The key to a successful roll is letting the cake cool in the towel for a few minutes to set its shape. Be gentle when rolling and try not to roll it too tightly.

Q4: Can I use a different filling for the cake?
A4: Absolutely! If Kahlúa isn’t your thing, you can fill the cake with any flavored whipped cream, mascarpone, or even a fruit compote.

Q5: How do I store leftovers?
A5: Store leftover cake in an airtight container in the fridge. It’ll stay fresh for about 2-3 days, though the whipped cream may soften over time.

Q6: Can I make the cake ahead of time?
A6: Yes, this cake actually benefits from sitting for a bit! You can prepare the cake a day in advance, just make sure to store it properly in the fridge until ready to serve.

Q7: How do I get the perfect coffee flavor?
A7: Use a strong coffee or espresso powder for the cake to get that rich, coffeehouse flavor. The stronger the coffee, the more intense the flavor will be in your cake.

Q8: What if I don’t have a jelly roll pan?
A8: If you don’t have a jelly roll pan, a regular baking sheet will work. Just make sure it has a lip to catch the batter, and you may need to adjust the baking time slightly.

Q9: Can I add nuts to the cake?
A9: Absolutely! Chopped pecans or walnuts would be a great addition to the cake batter, adding texture and extra flavor.

Q10: What’s the best way to slice the cake?
A10: Use a serrated knife to slice the cake gently. It will give you clean slices without squishing the cake.

Conclusion

The Coffee Cake Roll with Stabilized Kahlúa Whipped Cream is the dessert you didn’t know you needed but won’t ever forget once you’ve had it. It’s the perfect combination of coffee, cream, and just the right amount of boozy flair. Whether it’s a special occasion or a casual afternoon treat, this cake will elevate any moment. So go ahead, roll it up, and get ready to wow your taste buds (and your guests)!

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