Do Share Recipe

I still remember the first time I made this Coffee Cake Roll Recipe — the aroma of coffee filling my kitchen instantly felt comforting. I wanted a dessert that paired perfectly with my evening coffee, and this recipe turned out better than I expected. The cake is soft, light, and rolled with a creamy coffee filling that melts in your mouth.

Every slice feels bakery-style, yet it’s surprisingly easy to make at home. You can also enjoy similar treats like the Carrot Cake Bars Recipe for more coffee-time desserts or even pair it with something savory like the Spicy Jalapeno Chicken Recipe for a brunch spread.

Ingredients

Below is everything you’ll need, along with small tips that helped me get the best results.

3 large eggs, separated — yolks add richness while whipped whites create a light, fluffy sponge
60 g granulated sugar, divided — helps sweeten and stabilize the cake structure
Pinch of sea salt — balances sweetness and enhances coffee flavor
30 ml vegetable oil — keeps the cake moist without adding heaviness
30 ml strong brewed coffee, cooled — gives a deep, real coffee taste; avoid weak coffee
1 teaspoon vanilla extract — rounds out the flavor
60 g cake flour, sifted — makes the sponge soft and tender; don’t replace with bread flour
¼ teaspoon cream of tartar — stabilizes egg whites for better volume

For the Coffee Cream Filling

125 ml heavy whipping cream, chilled — cold cream whips faster and holds shape
2.5 g espresso powder — intensifies coffee flavor without extra liquid
15 g powdered sugar — dissolves smoothly into the cream

Note: This ingredient quantity makes approximately 8 servings.

Variations

You can easily customize this coffee cake roll based on your taste or dietary needs.

Dairy-Free: Use chilled coconut cream instead of heavy cream for the filling
Sugar-Free: Replace sugar with a suitable sweetener like erythritol or monk fruit
Chocolate Coffee Roll: Add cocoa powder to the batter or filling for a mocha flavor
Nutty Flavor: Sprinkle finely chopped hazelnuts or almonds over the cream before rolling
Spiced Coffee: Add a pinch of cinnamon or cardamom for warmth

Cooking Time

Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes (plus chilling time)

Equipment You Need

Baking sheet (9×13 inches) — for baking the sponge evenly
Parchment paper — prevents sticking and helps with rolling
Mixing bowls — separate bowls for yolks, whites, and cream
Electric mixer or stand mixer — for whipping egg whites and cream
Offset spatula — spreads batter and cream smoothly
Wire rack — allows the cake to cool without moisture buildup

How to Make Coffee Cake Roll Recipe?

This recipe comes together step by step and becomes very manageable once you understand the flow.

Prepare the Egg Yolk Mixture

In a bowl, whisk egg yolks with half of the sugar, salt, oil, coffee, and vanilla. Mix until smooth and slightly pale. This mixture forms the flavorful base of the sponge.

Add the Flour

Sift the cake flour directly into the yolk mixture. Gently mix until just combined. Avoid overmixing or the cake may lose its softness.

Whip the Egg Whites

In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and whip until soft peaks form. The whites should look glossy, not dry.

Fold the Batter

Fold one-third of the whipped egg whites into the yolk mixture to lighten it. Gently fold in the remaining whites until no streaks remain. Keep the motion light to preserve air.

Bake the Cake

Pour the batter into the prepared baking pan lined with parchment. Smooth the top and tap gently to release air bubbles. Bake until the surface springs back when lightly touched.

Prepare the Coffee Cream

Whip the chilled cream with espresso powder and powdered sugar until firm peaks form. The cream should be smooth and spreadable, not stiff.

Assemble and Roll

Once the cake cools slightly, peel off the parchment. Spread the coffee cream evenly across the surface. Roll the cake gently from one side and wrap it to hold shape. Chill before slicing.

Additional Tips for Making This Recipe Better

After making this cake multiple times, here’s what truly helped me improve the results:

I always let the egg whites reach room temperature before whipping
I prefer strong freshly brewed coffee for deeper flavor
I never overwhip the cream, or it becomes grainy
I chill the rolled cake for at least one hour before slicing
I use a serrated knife for clean, bakery-style slices

How to Serve Coffee Cake Roll Recipe?

Serve this cake slightly chilled so the filling holds its shape. Slice evenly and place on dessert plates. A light dusting of cocoa powder or espresso powder makes it look elegant. You can also garnish with chocolate shavings, whipped cream, or coffee beans for a café-style presentation.

Nutritional Information

Each slice provides a balanced indulgence:

Calories: Approximately 140–150 kcal
Protein: Around 3 g
Carbohydrates: About 15–17 g
Fat: Roughly 7 g

Make Ahead and Storage

Storing

Store the cake roll in the refrigerator, tightly wrapped. It stays fresh for up to 3–4 days and tastes even better the next day.

Freezing

You can freeze the cake roll for up to 1 month. Wrap it well to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Reheating

This cake is best served cold or at room temperature. Avoid microwaving, as it can melt the cream and ruin the texture.

Why You’ll Love This Recipe?

This coffee cake roll is one of those desserts that wins everyone over from the first bite.

describing why it’s special:

Light and fluffy texture that doesn’t feel heavy after eating
Rich coffee flavor in both the sponge and the filling
Simple ingredients that come together beautifully
Customizable options for different diets and flavor preferences
Elegant presentation without complicated techniques

Ben Carraoli