Irresistible Coffee Cake Roll with Kahlúa Whipped Cream

Introduction

Imagine a moist and fluffy coffee cake, rolled into a delightful spiral and topped with a rich Kahlúa whipped cream. This show-stopping dessert is not only a feast for the eyes, but it’s also surprisingly easy to make and requires only a few everyday ingredients. With its perfect balance of flavors and textures, this coffee cake roll is sure to become a new favorite among friends and family. In this recipe, we’ll guide you through the simple steps to create this irresistible treat, and share some expert tips to make it truly unforgettable.

Why This Works

• The combination of cinnamon, nutmeg, and coffee creates a deep and aromatic flavor profile that’s both comforting and sophisticated.
• The use of everyday ingredients like flour, sugar, and eggs makes this recipe accessible to bakers of all levels.
• The roll shape adds a fun and creative twist to the traditional coffee cake, making it perfect for special occasions or brunch gatherings.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons instant coffee powder
• 1 cup Kahlúa liqueur
• 1 cup heavy cream
• 2 tablespoons unsalted butter, softened
• Confectioners’ sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper, leaving some overhang on the sides for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Step 3: In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the coffee powder.
4. Step 4: Gradually mix in the flour mixture until just combined, being careful not to overmix.
5. Step 5: Pour the batter onto the prepared baking sheet and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, use the parchment paper to lift the cake onto a wire rack to cool completely.
7. Step 7: To make the Kahlúa whipped cream, beat the heavy cream and softened butter until stiff peaks form. Beat in the Kahlúa liqueur and confectioners’ sugar until combined.
8. Step 8: Once the cake is completely cool, use a serrated knife to trim the edges and create a straight line. Spread the Kahlúa whipped cream over the top of the cake, leaving a 1-inch border around the edges.
9. Step 9: Starting from one of the long edges, roll the cake into a tight spiral. Place the rolled cake on a serving plate and dust with confectioners’ sugar.

Handy Tips

• To ensure the cake rolls evenly, make sure to trim the edges and create a straight line before spreading the whipped cream.
• If you find the whipped cream too stiff, you can add a little more heavy cream to thin it out. If it’s too soft, you can refrigerate it for about 10 minutes to firm it up.
• To make the cake more stable, you can insert a few toothpicks into the bottom of the roll, about 1 inch apart. This will help it hold its shape while serving.

Heat Control

When baking the cake, make sure to keep an eye on the temperature and timing. The ideal temperature for baking this cake is 375°F (190°C), and it should take about 20-25 minutes to cook through. You can check for doneness by inserting a toothpick into the center of the cake – if it comes out clean, the cake is ready.

Crunch Factor

The texture of this coffee cake roll is soft and fluffy, with a delicate crumb. To achieve this, make sure to not overmix the batter, and don’t overbake the cake. You want it to be lightly golden brown and still tender in the center.

Pro Kitchen Tricks

• To make the cake more visually appealing, you can sprinkle some chopped nuts or cinnamon sugar over the top of the whipped cream before rolling the cake.
• If you want to make the cake more decadent, you can drizzle some chocolate glaze or caramel sauce over the top of the whipped cream before serving.
• To make cleanup easier, make sure to line the baking sheet with parchment paper, and use a wire rack to cool the cake. This will prevent any sticky messes and make it easier to transfer the cake to a serving plate.

Storage Tips

• The cake can be stored at room temperature for up to 2 days, or wrapped tightly in plastic wrap and refrigerated for up to 5 days.
• The Kahlúa whipped cream can be made ahead of time and refrigerated for up to 24 hours. Give it a good stir before using.
• To freeze the cake, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 2 months. Thaw at room temperature or refrigerate overnight before serving.

Gift Packaging Ideas

This coffee cake roll is perfect for gift-giving, especially during the holidays. You can wrap it in plastic wrap or aluminum foil and tie with a ribbon, or place it in a decorative tin or cake box. Consider adding a few extra touches, such as a sprinkle of cinnamon or a drizzle of chocolate glaze, to make it an extra-special gift.

Flavor Variations

• To give the cake a mocha flavor, you can add a teaspoon of instant espresso powder to the batter.
• To make a vanilla bean-infused whipped cream, you can add a scraped vanilla bean to the heavy cream and let it infuse for about 10 minutes before beating.
• To add some extra texture to the cake, you can sprinkle some chopped nuts or chocolate chips over the top of the batter before baking.

Troubleshooting

• If the cake is too dense, it may be due to overmixing the batter. Try to mix the ingredients just until combined, and don’t overbeat the eggs.
• If the whipped cream is too stiff, it may be due to overbeating. Try to beat the cream until it just forms stiff peaks, then stop beating.
• If the cake is too dry, it may be due to overbaking. Try to bake the cake for a shorter amount of time, and check for doneness by inserting a toothpick into the center.

FAQs

• Can I freeze the cake? Yes, the cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag.
• Is the cake gluten-free? No, the cake contains all-purpose flour and is not gluten-free. However, you can try substituting the flour with a gluten-free flour blend to make a gluten-free version.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just keep in mind that you may need to adjust the baking time slightly.

Conclusion

This irresistible coffee cake roll with Kahlúa whipped cream is a show-stopping dessert that’s sure to impress your friends and family. With its perfect balance of flavors and textures, it’s a great choice for special occasions or brunch gatherings. Don’t be afraid to get creative and experiment with different flavor variations or toppings – and don’t hesitate to reach out if you have any questions or need further guidance. Happy baking!