If you love the rich, bold flavors of coffee and chocolate, then this Mocha Roll Cake is about to become your new favorite dessert! This cake is light and fluffy, with a deep mocha flavor that’s perfectly balanced by a creamy, dreamy filling. Plus, it’s rolled up into a beautiful swirl, making it look just as impressive as it tastes.
Whether you’re serving this at a special gathering or simply indulging in a well-deserved treat, this mocha roll is guaranteed to impress. And trust me, if you’re a coffee lover, this one’s a game-changer!
Why You’ll Love Mocha Roll Cake
Versatile Perfect for dessert, afternoon tea, or even as a fancy brunch treat.
Budget-Friendly Uses pantry staples like flour, cocoa powder, and instant coffee.
Quick and Easy Despite looking fancy, this roll cake comes together in about an hour!
Customizable You can switch up the filling—try a whipped cream, coffee buttercream, or even a mascarpone filling.
Crowd-Pleasing A guaranteed hit for chocolate and coffee lovers alike.
Ingredients
Ingredients in Mocha Roll Cake
This cake is light, airy, and packed with mocha goodness. Here’s what you’ll need:
Eggs The key to a soft, spongy texture. Beating them well gives the cake its signature fluffiness.
Granulated Sugar Sweetens the cake while helping to create a soft, light structure.
All-Purpose Flour Gives the cake body while keeping it soft and tender.
Cocoa Powder The chocolate base that pairs beautifully with coffee.
Instant Coffee Intensifies the mocha flavor. You can use espresso powder for an even bolder taste!
Baking Powder Ensures a perfect rise and keeps the sponge light.
Milk Adds moisture for a soft, delicate texture.
Vanilla Extract Balances the flavors and enhances the richness.
Salt A pinch brings out all the flavors.
Heavy Cream Used for a luscious, fluffy filling.
Powdered Sugar Sweetens the cream just enough without overpowering the mocha notes.
Dark Chocolate (Optional) For drizzling on top or adding extra chocolate flavor to the filling.
(Note The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
Beat the Eggs and Sugar
In a large bowl, beat the eggs and sugar together until pale, thick, and fluffy. This step is crucial for an airy cake.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, instant coffee, baking powder, and salt.
Combine the Batter
Gently fold the dry ingredients into the egg mixture, followed by the milk and vanilla extract. Be careful not to overmix—you want to keep as much air in the batter as possible.
Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake
While the cake is still warm, carefully lift it out of the pan and place it on a clean kitchen towel dusted with powdered sugar. Roll it up gently but firmly with the towel and let it cool completely.
Make the Filling
Whip the heavy cream, powdered sugar, and a touch of instant coffee until soft peaks form. If you want an extra mocha punch, you can fold in some melted dark chocolate.
Assemble the Cake
Once cooled, carefully unroll the cake, spread the filling evenly over the surface, and roll it back up (without the towel this time!).
Chill and Serve
Refrigerate the cake for at least 30 minutes to help it set. Before serving, dust with powdered sugar, drizzle with melted chocolate, or top with whipped cream.
Serve and Enjoy
Slice and serve with a hot cup of coffee for the ultimate mocha experience!
Nutrition Facts
Servings 8
Calories per serving 290
(Note These values may vary based on specific ingredients used.)
Preparation Time
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour (including chilling)
How to Serve Mocha Roll Cake
This cake is already a showstopper, but here are a few fun serving ideas:
- With Ice Cream Serve with a scoop of vanilla or coffee ice cream for extra indulgence.
- With a Coffee Drizzle Make a simple coffee glaze by mixing powdered sugar with a bit of espresso.
- With Fresh Berries The tartness of raspberries or strawberries complements the mocha flavors beautifully.
Additional Tips
- Don’t overbake or the cake will crack when rolling.
- Use a warm towel to help shape the cake without breaking.
- If cracks appear, don’t worry! Just dust with cocoa powder or drizzle with chocolate for a pretty finish.
- Let the filling cool slightly before spreading to avoid melting the sponge.
FAQ’s
1. Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge, as the flavors meld together.
2. How do I store leftover Mocha Roll Cake?
Wrap it tightly and store in the fridge for up to 3 days.
3. Can I freeze it?
Absolutely! Wrap in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
4. What if my cake cracks when rolling?
No worries! Just drizzle melted chocolate or dust with powdered sugar to cover any cracks.
5. Can I use decaf coffee?
Yes! If you’re sensitive to caffeine, just swap regular instant coffee for decaf.
6. Can I make this gluten-free?
Yes, use a gluten-free flour blend in place of regular flour.
7. What’s the best way to roll the cake without breaking it?
Roll it up while warm using a kitchen towel dusted with powdered sugar—this helps prevent sticking and cracking.
8. Can I use a different filling?
Absolutely! Try cream cheese frosting, Nutella, or a coffee mascarpone filling.
9. What if I don’t have a jelly roll pan?
You can use a regular baking sheet, but make sure to adjust the baking time (it may bake faster).
10. Can I add nuts?
Yes! Finely chopped hazelnuts or almonds add a delicious crunch.
Conclusion
This Mocha Roll Cake is everything a coffee lover could dream of—light, fluffy, rich, and packed with mocha goodness. It’s surprisingly easy to make and comes out looking gorgeous every time.
So, next time you’re craving something sweet, skip the coffee shop and whip up this roll cake instead. Trust me, you won’t regret it!
Print
Mocha Roll Cake
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: International
- Diet: Vegetarian
Description
A light and fluffy mocha-flavored sponge cake rolled up with a creamy coffee-infused filling. This elegant and delicious dessert is perfect for coffee lovers, offering the perfect balance of chocolate and coffee flavors in every bite.
Ingredients
**For the Sponge Cake:**
– 4 large eggs, room temperature
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 tablespoon instant coffee powder
– 2 tablespoons hot water
– 1/4 cup vegetable oil
– 2/3 cup all-purpose flour
– 2 tablespoons cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
**For the Mocha Cream Filling:**
– 1 cup heavy cream, chilled
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon instant coffee powder
– 2 tablespoons hot water
**For Decoration (Optional):**
– Cocoa powder or powdered sugar for dusting
– Chocolate shavings
– Coffee beans
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
2. In a small bowl, dissolve instant coffee powder in hot water. Set aside to cool.
3. In a mixing bowl, beat eggs and sugar together until pale and fluffy, about 5 minutes.
4. Stir in vanilla extract, coffee mixture, and vegetable oil.
5. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
6. Gently fold dry ingredients into the egg mixture until fully combined.
7. Pour batter into the prepared baking sheet and spread evenly.
8. Bake for 10-12 minutes or until the cake springs back when lightly touched.
9. Remove from oven and immediately roll the cake in parchment paper while warm. Let it cool completely.
10. For the filling, dissolve instant coffee powder in hot water. Let cool.
11. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
12. Add the cooled coffee mixture and continue whipping until stiff peaks form.
13. Unroll the cooled cake and spread the filling evenly. Roll it back up tightly.
14. Dust with cocoa powder or powdered sugar and decorate with chocolate shavings if desired.
15. Chill for at least 1 hour before slicing and serving.
Notes
– Rolling the cake while warm prevents cracking.
– Adjust coffee strength to your preference by adding more or less instant coffee.
– For a richer filling, add melted chocolate to the whipped cream.
– Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg