This Easy Mocha Chiffon Roll Cake is a soft, light, and delicious dessert that brings together the rich flavor of coffee and the fluffiness of chiffon cake. It’s filled and covered with whipped mocha cream and topped with cherries for an irresistible finish. Whether I’m serving it at a family gathering or just enjoying it with coffee, this roll cake is always a hit.
Why You’ll Love This Recipe
I love how light and airy this mocha chiffon roll cake turns out. The meringue gives the cake its signature soft texture, while the mocha flavor adds depth without being overpowering. It’s a perfect balance between sweetness and coffee notes. Plus, it’s easy to decorate and can look like a show-stopper with just a few simple touches like whipped cream piping and cherries.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Set A
1 ¼ cup cake flour
1 ½ tsp baking powder
½ tsp salt
½ cup sugar
1 tbsp instant coffee powder
4 egg yolks (from large eggs)
½ cup water
½ tsp vanilla
¼ cup oil
Set B – Meringue
4 egg whites
½ tsp cream of tartar (or 1 tsp vinegar)
¼ cup sugar
Frosting
250 grams Magic Whizk (or any whipping cream powder)
100 grams cold water
1 tsp chocolate emulco (or mocha extract)
Toppings
Whole cherries
Directions
I start by mixing all the ingredients in Set A in a large bowl. I make sure not to overmix—just until everything is well incorporated—then I set it aside.
For the meringue, I place the egg whites and cream of tartar in a clean bowl. I beat them on medium-low speed until frothy, then gradually add sugar while increasing the speed to high. I continue beating until stiff peaks form.
I gently fold the meringue into Set A batter in 2 to 3 portions using the cut-and-fold method to avoid deflating the meringue.
I pour the batter into a lined and greased 11×13-inch baking pan, spread it evenly, and tap the pan to release any air bubbles.
I bake it in a preheated oven at 170°C (338°F) for 15 to 25 minutes or until the top is springy to the touch and a toothpick inserted comes out clean.
Once baked, I flip the cake onto a clean surface, remove the parchment paper, and let it cool completely.
For the frosting, I whip the Magic Whizk with cold water and chocolate emulco until stiff. I set aside a portion for piping.
I spread the whipped mocha cream over the cooled cake, then gently roll it. I frost the outside and use a fork or comb scraper to add texture.
I pipe rosettes on top using a 1M tip and finish by placing a cherry on each rosette.
I chill the cake before slicing and serving.
Servings and Timing
This recipe makes approximately 8 to 10 servings. Prep time: 20 minutes Baking time: 15 to 25 minutes Total time: 45 minutes
Variations
I sometimes add a teaspoon of cocoa powder to the batter for a deeper mocha flavor.
For a less sweet version, I reduce the sugar in both the batter and meringue slightly.
I swap the cherries with chocolate shavings or crushed nuts for a different finish.
If I want a different flavor, I replace the coffee with matcha or strawberry powder.
Storage/Reheating
I store leftover mocha chiffon roll cake in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, but if I want to soften it slightly, I let it sit at room temperature for about 15 minutes before serving. Reheating isn’t necessary for this type of cake.
FAQs
What’s the best way to roll the chiffon cake without cracking?
I make sure the cake is still slightly warm and pliable when I first roll it (without filling) with parchment paper. Then I unroll, fill, and roll again. This helps prevent cracking.
Can I use regular all-purpose flour instead of cake flour?
Yes, but I prefer cake flour for a softer texture. If I use all-purpose flour, I remove 2 tablespoons from every cup and replace it with cornstarch.
What is chocolate emulco?
Chocolate emulco is a concentrated flavoring used in baking. If I don’t have it, I use mocha or coffee extract instead.
Can I freeze this mocha roll cake?
I don’t recommend freezing it because the whipped cream texture may change. It’s best enjoyed fresh or chilled in the fridge.
Can I use fresh whipped cream instead of Magic Whizk?
Yes, I can use heavy cream whipped with sugar and coffee extract. Just make sure it’s whipped to stiff peaks before using.
Conclusion
This Easy Mocha Chiffon Roll Cake is a delightful dessert that I love making for special occasions or just to satisfy my mocha cravings. Its light texture, rich flavor, and beautiful presentation make it a cake I keep coming back to. It’s simple, satisfying, and always leaves me and my guests wanting another slice.
A light, airy chiffon roll cake flavored with mocha (coffee + chocolate), filled and frosted with whipped mocha cream, then decorated with cherries. Perfect for sharing or a showpiece dessert.
Ingredients
Set A – Cake Batter:
1¼ cup cake flour
1½ tsp baking powder
½ tsp salt
½ cup granulated sugar
1 tbsp instant coffee powder
4 egg yolks (large)
½ cup water
½ tsp vanilla extract
¼ cup neutral oil (e.g. vegetable, canola)
Set B – Meringue:
4 egg whites
½ tsp cream of tartar (or 1 tsp vinegar)
¼ cup granulated sugar
Filling / Frosting:
250 g whipping cream powder (or cream base)
100 g cold water
1 tsp mocha / chocolate emulco (or mocha extract)
Topping / Decoration:
Whole cherries
Instructions
Preheat oven to 170 °C (338 °F). Line a roll cake pan (e.g. 11×13″) with parchment paper and grease lightly.
Prepare “Set A”: In a bowl, whisk together cake flour, baking powder, salt, sugar, and instant coffee powder. In another bowl, mix egg yolks, water, vanilla, and oil. Combine wet into dry until smooth (don’t overmix).
Make the meringue: In a clean bowl, beat egg whites and cream of tartar on medium-low until frothy. Gradually add sugar, then speed up to high and beat to stiff peaks.
Fold meringue into the batter in 2–3 parts using gentle folding (cut and fold) so as not to deflate the mixture.
Pour batter into the prepared pan, smooth the top, and tap lightly to remove large air bubbles.
Bake for 15–25 minutes, until the top springs back and a toothpick comes out clean.
Once out of oven, flip the cake onto a clean surface, gently remove parchment, and allow it to cool completely.
Whip the frosting: Combine whipping cream powder, cold water, and mocha extract (or emulco). Whip until stiff peaks. Reserve some for piping decoration.
Unroll the cooled cake. Spread the whipped mocha cream evenly over the surface. Leave a little margin at one end to avoid overflow.
Reroll the cake gently but firmly, seam side down. Spread the remaining whipped cream over the outside of the roll. Use a fork or comb to texturize the surface as desired.
Pipe rosettes or decoration on top using reserved cream and place cherries on each rosette.
Chill the cake for at least 1–2 hours (or overnight) to allow flavors to meld and the cream to set. Then slice and serve.
Notes
If you don’t have cake flour, substitute by taking all-purpose flour, removing 2 tablespoons per cup, and replacing with cornstarch (sifted) to lighten it.
Be careful not to overbake the cake — overbaking leads to cracking when rolling.
You can replace mocha extract with espresso or strong instant coffee (dissolved) to your taste.
If the whipped cream curdles while mixing, chill the bowl slightly and continue beating slowly — it usually comes back together.
Make this cake a few hours ahead and keep it chilled; serve cold or just slightly chilled.
