Mocha Roll Cake: A Soft and Fluffy Coffee Chocolate Swiss Roll

By:

Ruby Bennett

Published:

October 19, 2026

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Mocha Roll Cake

This mocha roll cake combines a soft, fluffy mocha chiffon sponge with a coffee whipped cream filling. It is light and airy, and not overly sweet. Adapted from Teak and Thyme.

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Notes from the baker

The baker says this is a favorite among many roll cakes made, even though fruity flavors are usually preferred. It is aimed at chocolate and coffee lovers.

The mocha and espresso flavors are deep, while the cake remains the same light, fluffy chiffon used in the baker’s other Swiss roll recipes. The cocoa powder and espresso powder do not change the texture.

It is suggested as suitable for Fall or Winter, including holiday celebrations. If you love a cake that tastes rich and coffee forward but still feels light on your plate, this is one you will keep coming back to.

Why you’ll love this recipe

Reasons include the light, fluffy, soft and spongey chiffon base similar to those in Asian bakeries, and rich, fragrant mocha and coffee flavors that are deep and creamy without being overly chocolatey.

The recipe is presented as the baker’s go to for roll cakes because the cake is soft and pliable enough to roll without cracking or rippling. It is a wonderful choice for coffee lovers who want a dessert that feels special but not heavy.

Tools

You will need the right tools to make this roll cake turn out light and crack free.

12×17 inch baking tray: This size works perfectly. A similarly sized pan or jelly roll pan can be used if its walls are at least 1 inch tall.
Electric hand mixer or stand mixer: Essential for whipping egg whites and whipped cream to stiff peaks.
Offset spatula: Optional, but it helps smooth whipped cream and clean edges.
Piping bag: Optional, for piping a rosette on top. A closed star piping tip was used for that rosette.

A fine mesh sieve is also helpful for sifting the flour mixture.

Ingredient notes

Here is what you will need for the cake and the filling. The recipe makes 8 slices.

Ingredient	Quantity
Cake flour	100 g
Natural cocoa powder	50 g
Instant espresso powder	1 teaspoon (cake) + 1 1/2 teaspoons (filling)
Large eggs, room temperature	6
Cream of tartar	1/4 teaspoon
Granulated sugar	150 g, divided into 100 g and 50 g
Milk, dairy or non dairy	70 g
Neutral oil, such as canola or avocado oil	60 g
Vanilla extract	1 teaspoon (cake) + 1 teaspoon (filling)
Whipping cream or heavy cream	400 g
Powdered sugar	40 g
Coffee beans, optional garnish	As needed

Now a closer look at each one. Cake flour contains less gluten than all purpose flour and makes a lighter, fluffier cake. Natural cocoa powder is lighter in color and flavor than Dutch processed cocoa powder, so it does not overwhelm the coffee flavor.

Instant espresso powder fully dissolves in water and is not ground coffee beans. Instant coffee can be used, but espresso powder gives a more intense flavor in small amounts. Eggs should be at room temperature because they whip up faster.

Cream of tartar stabilizes the egg whites and helps them whip faster. It can be substituted with a splash of vinegar or lemon juice, or omitted. The sugar should be divided into separate bowls of 100 g and 50 g for easier use.

Any dairy or non dairy milk works, and the author usually uses oat or almond milk. The oil should be a light tasting neutral oil such as canola, avocado, or grapeseed oil.

Whipping cream is the usual choice, while heavy cream also works well for a richer and thicker filling. Coffee beans are completely optional and used only as garnish.

For reference, one slice provides about 444 calories, 39 g carbohydrates, 9 g protein, 30 g fat, 14 g saturated fat, 3 g fiber, 26 g sugar, 66 mg sodium, and 180 mg cholesterol.

How to make a mocha roll cake

This recipe has two main parts: the cake sheet and the espresso whipped cream. Follow the steps closely and you will have a beautiful swirl.

Make the mocha chiffon cake sheet

Preheat the oven to 350°F. Line a 12×17 inch baking tray with parchment paper cut to size and set aside.
In a small bowl, stir together the cake flour, cocoa powder, and espresso powder. Set aside.
Separate the egg whites and egg yolks into two large mixing bowls. Be careful not to get any yolk in the egg whites. Set the bowl of egg yolks aside.
To the egg whites, add the cream of tartar. Use an electric hand mixer to beat the egg whites on low medium speed until they become frothy like cappuccino foam. Add 100 g of sugar, one spoonful at a time, mixing in between each addition. After all the sugar has been added, continue beating on medium high speed until the meringue becomes stiff peaks. Set aside.
To the egg yolks, add the remaining 50 g of sugar. Use the same hand mixer to mix until combined. Add the milk, oil, and vanilla extract and mix until combined. Use a fine mesh sieve to sift the flour mixture into the egg yolk mixture. Mix on low speed until the flour has just combined.
Add about one third of the egg white meringue into the egg yolk mixture and fold together with a spatula, making sure to scrape the bottom of the bowl. Add the rest of the meringue and fold together until no streaks remain. Again, make sure to scrape the bottom and sides of the bowl where thicker batter can stick. Do not overmix.
Pour the batter into your lined baking tray. Use an offset spatula to spread the batter into the corners and edges of the pan and smooth the batter into an even layer.
Bake for 13 to 14 minutes, or until the edges are lightly browned and the top of the cake sheet is puffed up.
Let the cake cool on a wire rack for only about 5 minutes before running an offset spatula around the edges of the pan to release the cake. Place a wire rack on top of the pan, grip both sides of the pan and rack with oven mitts, and flip the cake onto the rack. Peel the parchment paper off the cake. Place a fresh sheet of parchment paper on top and flip the cake onto the parchment paper.
While the cake is still warm, roll the cake up with the parchment paper starting from a short end. Let the cake cool completely in this rolled up log shape.

Make the espresso whipped cream

To a mixing bowl, add the whipping cream, powdered sugar, espresso powder, and vanilla extract. Use a hand mixer to whip until it becomes stiff peaks.
Unroll your cooled cake sheet. Add dollops of whipped cream on top of the cake sheet. Use an offset spatula to spread the cream into a thick, even layer. Leave the last 2 inches at the end of the cake sheet empty. Save any remaining whipped cream for decoration later.
Roll the cake up in the same way as before. When you get to the end of the roll, place a sheet of plastic wrap next to the cake so that you can roll the cake right onto the plastic wrap. Use an offset spatula to remove any excess cream that squishes out of the seam and push any cream that comes out from the two ends of the roll. Wrap the cake roll in plastic wrap and chill in the fridge for at least 3 hours or overnight to allow the cream to set.
Before serving, use a serrated knife to cut off about 1/2 inch off both ends of the roll to reveal the swirl. Cut the cake into 1 to 1.5 inch slices. Pipe any remaining whipped cream on top and garnish with coffee beans if desired.

Storage

Store the Mocha Roll Cake in the fridge, either in an airtight container or wrapped in plastic wrap, for up to 5 days. It can be served cold from the fridge or left at room temperature for 15 minutes or more first.

Leftovers may be frozen for up to 1 month in an airtight container or wrapped well in plastic wrap and/or aluminum foil, then thawed in the fridge overnight before eating.

More Cakes

If you enjoy this mocha roll cake, you might also like our Coffee Swiss Roll. For another take on the same flavors, see this mocha Swiss roll cake recipe. Both are lovely for coffee lovers and make a beautiful addition to a holiday dessert table.

FAQs

How do you keep a mocha roll cake from cracking?

Roll the cake while it is still warm to train the sponge to hold a curve, then let it cool completely in the rolled log shape before filling. Do not overmix the batter, since overmixing deflates the meringue and develops gluten, which can make the sheet dense and prone to cracking. Using a light chiffon base also helps the cake stay flexible enough to roll.

Can I use instant coffee instead of espresso powder in a mocha roll cake?

Yes, instant coffee can be substituted for instant espresso powder, but the coffee flavor will be milder. Instant espresso powder is more concentrated and dissolves fully, so it gives a deeper mocha flavor in small amounts. If using instant coffee, you may need slightly more to achieve the same intensity, but avoid adding extra liquid.

How long does mocha roll cake last in the fridge?

Store the mocha roll cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. It can be served straight from the fridge or left at room temperature for about 15 minutes before serving.

Can I freeze mocha roll cake?

Yes, leftovers can be frozen for up to 1 month. Wrap the roll tightly in plastic wrap and/or aluminum foil or place it in an airtight container, then thaw it in the refrigerator overnight before eating.