Vanilla Coffee Sponge Rolled Cake

Spread the love

This vanilla coffee sponge rolled cake looks and tastes divine. The combination of the vanilla coffee sponge cake with the cream cheese filling is absolute perfection. Easy to make with the use of a vanilla cake mix to get you started, this is a wonderful cake to serve for any occasion – even just afternoon tea on a Wednesday!

If you want another idea for a dessert that is ideal for your afternoon coffee or tea break, check out this scrumptious apple fritter loaf cake.

Jump to Recipe Print Recipe

Want more recipes like this? Sign up to receive the Mixin Mamas newsletter!

First Name Email Address Submit

Vanilla Coffee Sponge Rolled Cake

Yield: 6-8

Prep Time: 45 min

Bake Time: 14 min

Total Time: 59 min

Equipment:

Parchment paper

Baking Spray

Large baking tray

Powder sugar

Bakers string

Ingredients

Vanilla Cake Mixture:

1 box of Vanilla cake mix

5 large eggs

½ C water

¼ C canola oil

1 tbsp coffee extract

1 tbsp ground instant espresso

Cream Cheese Frosting

8 oz cream cheese, softened

½ C unsalted sweet cream butter, softened

3 ½ C powdered sugar

1 tsp pure vanilla extract

3 tbsp heavy whipping cream

Directions

Preheat the oven to 350 degrees and spray a large cookie sheet with

baking spray and line parchment paper on top.

This will help keep the parchment paper in place

Vanilla Cake Mixture

Using a standing mixer, beat the eggs until thick and light color, about 6 minutes

Beat in the cake mix, water, oil, coffee extract, and instant espresso. Beat until just combined

Pour the batter onto the cookie sheet and spread it evenly

Bake for 12-14 minutes or until the cake bounces back when lightly touched.

Place a larger sheet of parchment paper onto the counter and dust powdered sugar on top of the parchment paper.

Remove the cake from the oven and let it cool for 5-10 minutes.

Now you are going to flip the cake over onto the parchment paper very carefully.

Remove the parchment paper from the back of the rolled cake

Use the end of the bottom parchment paper and carefully roll up the cake into a log.

Use a baker’s string to tie the rolled cake so it doesn’t unroll.

Allow the cake to cool on the counter for 1 hour before moving into the fridge

Frosting

Using a standing mixer, beat the cream cheese, butter, powdered sugar, vanilla and heavy whipping cream until combined, smooth and holds a peak.

Remove the rolled cake from the fridge and gently unroll the cake

Spread the frosting onto the cake and gently roll the cake back up

Make sure to tie the cake again so it doesn’t unroll.

Place the rolled cake into the fridge for 40 minutes.

Remove cake from fridge and place the cake onto a cutting board or counter

Garnish with a dusting of instant espresso