Coffee Roulade Recipe

Coffee Roulade Recipe

Chocolate cake roll with a sweet coffee flavored cream, topped with a chocolate drizzle.

Prep Time: thirty minutes
Cook Time: fifteen minutes
Total Time: forty five  minutes
Servings: ten servings



  • six large eggs
  • one cup granulated sugar
  • 1 1/4 cup all-purpose flour, measured then sifted
  • three Tbsp cocoa powder
  • one tsp baking powder

Coffee Cream-

  • eight oz cream cheese, room temp
  • 3/4 cup powdered sugar
  • two Tbsp instant coffee
  • one tsp hot water
  • eight oz cool whip, thawed
  • half cup orange juice
  • one tsp cocoa powder, for dusting, optional
  • half cup chopped chocolate, optional


Cake Roulade:

  • Preheat oven to three hundred fifty five°F. Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside
  • In a large bowl, add eggs and sugar. Beat on high speed for ten to eleven minutes or until the mixture has tripled in size.
  • In a small bowl, combine cocoa, flour and baking powder. Gently fold the flour mixture into the egg mixture with a spatula. (Beat with a mixing spoon on low speed for a few seconds, just to make sure flour is well incorporated. Don't overbeat or mixture will flatten.)
  • Pour batter into the baking sheet. Bake eleven to fourteen  minutes.
  • Once baked, let cool about a minute. With a sharp knife, release edges of cake from baking sheet.
  • Roll cake into a roulade. Set aside to completely cool.


    • Add cream cheese and powdered sugar to a bowl. In a small measuring cup add the instant coffee and pour the hot water over it.
    • Combine coffee and hot water, mix vigorously until coffee dissolves.
  • Add the cool whip and mix. Refrigerate cream until ready to use.
  • Unroll the cake and brush with orange juice.
  • Generously cover with cream.
  • Roll the cakes back up into a roulade. Cover tops and sides of both cakes with the remaining cream.
  • Dust roll with cocoa, optional.
  • Drizzle with melted chocolate, if desired.

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