Delicate sponge cake soaks up a sweet rum-infused syrup, while a rich coffee buttercream fills every swirl. Finished with crunchy chopped pistachios, this rolled cake looks stunning on any dessert table but comes together with simple pantry staples. Whether you are baking for a birthday brunch, holiday gathering, or just because, this elegant coffee roll cake delivers bakery-style results without the fuss. Let us roll up something delicious.
Ingredients
Coffee Sponge Cake
4 large eggs, separated 1/2 cup granulated sugar 1 cup cake flour 2 tablespoons vegetable oil 1/4 teaspoon cream of tartar 2 tablespoons strong brewed coffee, cooled
Mocha Buttercream Filling
1 cup unsalted butter, softened 1 1/2 cups powdered sugar 1 tablespoon instant espresso powder dissolved in 2 tablespoons heavy cream 1 teaspoon almond extract
Coffee Soaking Syrup
1/4 cup granulated sugar 1 tablespoon coffee liqueur 1/3 cup strong brewed coffee 1/4 teaspoon cinnamon
Topping and Garnish
1/2 cup chopped pistachios 2 tablespoons cocoa powder Chocolate-covered espresso beans
Instructions
Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the sides.
Make the sponge cake. In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
In a separate small bowl, lightly beat the egg yolks with the brewed coffee until pale and smooth. Gently fold the yolk mixture into the whipped whites.
Sift the cake flour over the egg mixture in three additions, folding gently after each. Drizzle in the vegetable oil and fold until just combined. Do not overmix.
Bake. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 18–20 minutes, until the top springs back when lightly touched and is pale golden.
Roll the warm cake. While the cake is still hot, invert it onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper. Starting from one short end, roll the cake up in the towel. Let cool completely on a wire rack, seam side down.
Make the soaking syrup. In a small saucepan, combine the sugar, brewed coffee, coffee liqueur, and cinnamon. Heat over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool.
Prepare the mocha buttercream. In a large bowl, beat the softened butter until creamy. Add the powdered sugar and beat until light and fluffy. Mix in the dissolved espresso and heavy cream mixture along with the almond extract. Beat on high speed for 2–3 minutes until smooth, fluffy, and spreadable.
Assemble the cake. Carefully unroll the cooled cake. Brush the surface generously with the soaking syrup. Spread the mocha buttercream evenly over the entire surface, leaving a 1/2-inch border on the edges.
Roll it up. Gently but tightly roll the cake back up, this time without the towel. Place seam side down on a serving platter.
Finish. Spread any remaining buttercream over the top and sides of the roll. Press the chopped pistachios onto the top and sides. Dust lightly with cocoa powder and decorate with chocolate-covered espresso beans.
Chill. Refrigerate for at least 30 minutes before slicing. This firms up the buttercream and makes clean cuts easier.
Serve chilled or at room temperature.
Pro Tips
For extra coffee flavor, brush the cake with additional strong brewed coffee before adding the syrup. No pistachios? Substitute with chopped toasted almonds, hazelnuts, or chocolate shavings. Make ahead: This cake keeps well wrapped in the refrigerator for up to 3 days. The flavors actually improve overnight. Clean slices every time: Wipe your knife with a warm, damp cloth between each cut.
