This mocha roll cake is full of rich and delicious coffee flavor. The whipped cream filling is super easy to make and flavored with espresso and cocoa powder.
If you’re reading this, chances are you love a good roll cake. We have that in common! I absolutely love whipping up my pumpkin cream cheese roll every year around Thanksgiving. It’s just such a special dessert yet it’s so much easier than you would ever think.
This time around, we’re playing with another one of my absolute favorite flavors: coffee! We’re mixing espresso powder into the cake AND the whipped cream filling, so you just know it’s going to be good.
The swirl in the center is not as defined as my pumpkin cream cheese roll, because the cake and filling are both very similar in color. I also like to chill this roll cake for a few hours, so that the whipped cream soaks in a bit.
If you wanted to, you could use plain whipped cream or try the cream cheese filling from the pumpkin roll recipe. The possibilities are endless!
Why You’ll Love This Recipe…
- It’s just so rich and delicious. Coffee lovers are definitely going to appreciate this one!
- I love the presentation of a good roll cake. It looks so pretty but doesn’t really require any more time and effort than any other cake.
- There are so many ways to get creative here. You can top the cake with a dusting of powdered sugar (which is what I do) or a layer of chocolate ganache. You can play with the filling to create your favorite combination. The sky is the limit!
What You’ll Need…
How To Make Mocha Roll Cake From Scratch…
To make my mocha roll, we’ll start with the cake. We’re not using much flour here at all, because while we want the cake to have some structure, we also want it to be soft and malleable.
Whisk the dry ingredients together and, in a separate bowl, mix together the sugar, yogurt, and half and half. Fold the dry ingredients into the wet ingredients.
Line a baking sheet with parchment paper and spread your cake batter into a thin, even layer on top. Bake on 375º for just about 15 minutes. Now comes the fun part!
Immediately after removing from the oven, carefully grab the ends of the parchment paper and lift the cake off of the baking sheet. Set the parchment paper and cake down on a heat-proof surface and start rolling it, parchment paper and all.
Place the whole thing seam-side-down on a wire cooling rack and allow it to cool completely. Once it has cooled, carefully unroll.
For the filling, use a mixer to beat the whipping cream, cocoa powder, and espresso powder until stiff peaks form. This will take a good few minutes, so it requires a bit of patience.
When your filling is ready, spread an even layer on top of the unrolled cake. Now you will roll it up again, this time peeling the parchment paper off as you go. Chill in the refrigerator for 30 minutes before attempting to cut and serve.
Tips For Making The Perfect Roll Cake…
- Be sure to roll up the cake as soon as it comes out of the oven. It may seem scary, but this is actually when the cake will be the softest and easiest to roll. The longer it sits and cools, the harder it will be to roll (and will likely end up cracking if you try).
- This is a slightly wet and sticky cake, due to all of the moisture from the yogurt. I personally don’t mind it, especially with a dusting of powdered sugar on top, but just something to be aware of.
- It’s very important for the cake to be completely cooled before assembling, otherwise the whipped cream filling will melt right in and you will be left with a total mess.
- I recommend making this cake right before you plan to serve. As mentioned, the whipped cream tends to soak into the cake the longer it sits — personally I love it that way and think it still tastes rich and delicious! You’ll just have less of a defined filling.
Mocha Roll Ingredient Substitutions…
- With this being an eggless roll cake, the Greek yogurt is a crucial ingredient in binding the cake and giving it some added moisture and richness. I’m unsure how you would substitute the yogurt to make it dairy-free.
- If you would like, you can omit the espresso powder from the whipped cream filling. No need to substitute it with anything.
- If you are having trouble finding half and half where you are, make your own by mixing equal parts whole milk and heavy cream.
Did you make my mocha roll cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Mocha Roll Cake – Gluten Free, Eggless
For the cake:
- ¾ cup (111g) gluten free flour blend
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¾ cup (169g) Greek yogurt
- 2 tablespoons half and half
For the filling:
- ¾ cup (180ml) heavy whipping cream
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- Preheat oven to 375°F. Line a baking sheet with parchment paper, making sure to leave a bit of extra paper hanging over either end.
- In a small bowl, whisk the flour, espresso powder, baking powder, baking soda, and salt together. In a larger bowl, mix the sugar with the Greek yogurt and half and half until combined. Fold the dry ingredients into the wet ingredients.
- Pour the batter onto the lined baking sheet, using a rubber spatula to spread out to a thin, even layer. Bake for 14-16 minutes or until the cake springs back slightly when touched. Immediately remove parchment paper from the pan and place onto a clean, heatproof surface. Starting at the short end, gently roll the cake, with the parchment paper attached, and transfer rolled-up cake to cooling rack to cool completely.
- While the cake cools, make the filling. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the whipping cream, cocoa powder, and espresso powder until stiff peaks form.
- Once the cake has cooled to room temperature, carefully unroll. Spread the filling evenly over the cake. Re-roll, this time peeling the parchment paper off as you go. Chill in the refrigerator for 30 minutes before slicing and serving.
- The cake must be completely cooled before you attempt to spread the filling on top, otherwise the filling will melt into your cake.