Go Back
+ servings

Coffee Roulade Recipe

Chocolate cake roll with a sweet coffee flavored cream, topped with a chocolate drizzle. 
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10 servings
Author: Valentina's Corner



Coffee Cream-

  • 8 oz cream cheese, room temp
  • 3/4 cup powdered sugar
  • 2 Tbsp instant coffee
  • 1 tsp hot water
  • 8 oz cool whip, thawed
  • 1/2 cup orange juice
  • 1 tsp cocoa powder, for dusting, optional
  • 1/2 cup chopped chocolate, optional


Cake Roulade:

  • Preheat oven to 355°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 10-12 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 12-14 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.