Coffee Roll Cake with Whipped Coffee Cream

This Coffee Roll Cake is a soft, airy sponge rolled with a luscious whipped coffee cream filling. Light yet decadent, it’s the perfect dessert for coffee lovers who want a cake that looks as impressive as it tastes. Decorated with silky cream, a dusting of cocoa powder, and coffee beans, it’s ideal for holidays, birthdays, or an elegant afternoon tea.

What Is a Coffee Roll Cake?

A coffee roll cake is a classic sponge cake baked in a sheet pan, filled with coffee-flavored whipped cream, then rolled into a log. Similar to a Swiss roll, this version adds an indulgent coffee twist that makes it both comforting and sophisticated.

Why Everyone Will Love This Recipe

Rich coffee flavor in both the sponge and cream filling.

Light, airy sponge that rolls easily without cracking.

A show-stopping dessert that’s easier than it looks.

Perfect for coffee lovers and special occasions.

Can be made ahead and chilled until serving.

Cooking Tips

Beat egg whites until stiff peaks form for the lightest sponge.

Roll the sponge gently while still warm to prevent cracks.

Chill the whipped cream before filling—it sets better and spreads easily.

Use high-quality instant coffee for the richest flavor.

For a neater look, trim the edges before rolling.

Frequently Asked Questions

Can I Use Espresso Instead of Instant Coffee?

Yes—just replace the instant coffee with strong brewed espresso (reduce the cream in the filling slightly).

How Do I Prevent My Sponge from Cracking?

Roll it while it’s still warm with parchment paper, then unroll to add filling.

Can I Make This Ahead of Time?

Yes—prepare the roll and refrigerate up to 24 hours before serving.

Can I Add Chocolate?

Absolutely—fold melted dark chocolate into the cream or drizzle over the top.

What’s the Best Way to Slice It?

Use a sharp serrated knife, wiping between slices for clean cuts.

How to Freeze

Coffee roll cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. For best results, freeze without the decorative topping and add it fresh after thawing.

How to Store

Store the coffee roll cake in the refrigerator, covered, for up to 3 days. Slice just before serving for the best presentation.

How To Make Coffee Roll

Prepare the Sponge:

Beat egg whites until stiff peaks form, then mix in sugar.

In a separate bowl, whisk yolks with 1 tbsp instant coffee and boiling water until pale and fluffy.

Add sunflower oil and flour, mixing until smooth.

Gently fold in the egg whites.

Bake:
Spread batter evenly into a parchment-lined 30x36cm baking tray. Bake at 350°F (180°C) for 15 minutes.

Make the Coffee Cream:
Heat 50ml cream with 2 tbsp instant coffee until dissolved. Cool completely. Whip the remaining cold cream to stiff peaks, then fold in the cooled coffee mixture.

Assemble the Roll:
Turn baked sponge onto parchment, spread with coffee cream, and roll tightly with seam down.

Decorate:
Pipe remaining cream on top, sprinkle with cocoa powder, and garnish with coffee beans and shaved chocolate.

Serve:
Chill until firm, slice, and serve cold.