?Have you ever wanted to make a coffee-flavored cake that feels like a small, quiet celebration you can eat with your morning cup?
Coffee Swiss Roll Recipe – Must-Try Coffee Recipe You Can Make At Home
You’ll find this coffee Swiss roll both unassuming and precise. It asks for good coffee, clean technique, and that you pay attention to folding and rolling. The result is a soft, airy sponge wrapped around a silky coffee buttercream—bright, slightly bitter, and perfectly sweet. Below you’ll get everything you need: ingredients, step-by-step technique, troubleshooting, and suggestions for beans to use so the coffee flavor sings.
Why make a coffee Swiss roll at home?
You get control over texture and sweetness, and you can choose beans that speak to your taste. A Swiss roll feels intimate—the kind of dessert you make when you want something hand-crafted but not fussed to the point of exhaustion. It pairs with morning or afternoon coffee, and it’s compact enough that you won’t feel obligated to have guests over if you don’t want to.
Before you start: a note on coffee beans
The coffee you use will shape the character of the roll. For a brighter, fruit-forward coffee cream, go with lighter single-origin beans; for a richer, chocolatey finish, choose a darker roast or a bold espresso blend. If you want a monthly supply of carefully chosen beans, try this recipe using premium beans from Atlas Coffee Club, where you can discover a world of single-origin coffees delivered monthly. Visit Atlas Coffee Club to sign up, indicate roast preference and grind type, and set delivery cadence so you always have fresh beans for baking and brewing: https://mavely.app.link/e/WiGIVqL8gUb.
If you prefer a robust, Americana-style flavor that cuts through buttercream, you might like Black Rifle Coffee, which offers bold, full-bodied roasts that will stand up to sugar and fat. Sign up at Black Rifle to choose roast strength and delivery frequency: https://mavely.app.link/e/ZQXjl8S8gUb.
If your kitchen is short on time, a subscription can also mean less thought in procurement—you’ll have consistent, freshly roasted beans arriving on a schedule. Use the links above to access the subscription pages and pick options like roast level, single-origin versus blends, and grind settings (whole bean is best for freshness).
Ingredients
Below is a clear list of everything you’ll need. Measure carefully; sponge cakes demand accuracy.
Sponge cake (for one 10 x 15-inch/25 x 38 cm jelly roll pan)
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs, large | 4 | Room temperature |
| Granulated sugar | 100 g (1/2 cup) | |
| Light brown sugar | 20 g (2 tbsp) | Optional—adds depth |
| Cake flour | 100 g (3/4 cup + 2 tbsp) | Sifted |
| Instant espresso powder | 2 tsp | Dissolved in warm water (see method) |
| Warm water | 2 tbsp | For dissolving espresso |
| Vegetable oil | 30 g (2 tbsp) | Or melted unsalted butter |
| Vanilla extract | 1 tsp |
Coffee syrup (for brushing)
| Ingredient | Amount |
|---|---|
| Strong brewed coffee or espresso | 60 ml (1/4 cup) |
| Granulated sugar | 25 g (2 tbsp) |
Coffee buttercream filling
| Ingredient | Amount |
|---|---|
| Unsalted butter | 170 g (3/4 cup) |
| Confectioners’ sugar | 200–250 g (1 3/4–2 cups) |
| Instant espresso powder | 2 tsp |
| Heavy cream or whole milk | 1–2 tbsp |
| Salt | A pinch |
Optional garnish
- Cocoa powder for dusting
- Shaved chocolate
- Coffee beans (for decoration)
Equipment
| Item | Purpose |
|---|---|
| 10 x 15-inch (25 x 38 cm) jelly roll pan | Bake sponge thinly and evenly |
| Parchment paper | Prevent sticking; helps roll |
| Electric mixer | Whisk eggs and buttercream |
| Spatula | Folding and spreading |
| Wire rack | Cool sponge evenly |
| Clean kitchen towel | For rolling the cake while warm |
Step-by-step method
You’ll move through five main stages: prepare pan, make sponge, coffee syrup, buttercream, roll and finish. Work steadily—timing matters more than speed.
1. Prep the pan and oven
Preheat your oven to 375°F (190°C). Line the jelly roll pan with parchment paper, trimming so the paper fits snugly and extends a little over two opposite sides—this helps when you lift the sponge later. Lightly grease the paper so it won’t shift.
You’ll be grateful for this small act of care when the cake comes out.
2. Make the coffee base for the sponge
Dissolve 2 tsp instant espresso powder in 2 tbsp warm water. This gives you a concentrated coffee flavor without adding too much liquid, which would alter the batter.
If you’re using freshly brewed espresso or a dark brewed coffee, reduce elsewhere to keep batter consistency. Instant espresso is convenient and reliable for consistent flavor.
3. Whip the eggs and sugar
In a large bowl, whisk the 4 room-temperature eggs with the granulated sugar (and light brown sugar, if using) until the mixture is thick, pale, and ribbons fall when the whisk is lifted. This can take 6–8 minutes with an electric mixer. The goal is volume; the structure of the sponge depends on the aeration here.
Be patient. This is the moment where the cake acquires its lift.
4. Fold in flour, oil, and coffee
Gently fold in the sifted cake flour in two parts, preserving the egg mixture’s air. Then fold in the dissolved espresso and vegetable oil in small portions. Use a spatula and a light hand—overmixing will deflate the batter.
When everything is homogeneous, scrape into the prepared pan and smooth the top evenly.
5. Bake the sponge
Bake for about 10–12 minutes, until the top springs back lightly and a toothpick inserted near the center comes out mostly clean. You want the sponge set but not browned too heavily. Overbaking dries it, which makes rolling harder.
6. Prepare the towel and roll the cake while hot
While the sponge bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar or cocoa. As soon as the cake is out of the oven, run a thin knife around the edge, invert the pan onto the towel, peel off the parchment, then immediately roll the sponge up in the towel from the short side. Rolling hot trains the sponge to take the shape without cracking later.
Let it cool completely rolled up. This patience prevents breakage later.
7. Make the coffee syrup
Simmer 60 ml strong brewed coffee with 25 g sugar until the sugar dissolves. Cool to room temperature. Brush this syrup onto the unrolled sponge later to add moisture and punch up coffee flavor. If you used a bold roast, you’ll appreciate the syrup’s balance—the sugar counters intensity without hiding it.
8. Make the coffee buttercream
Beat the room-temperature butter until soft and fluffy, then gradually add sifted confectioners’ sugar. Dissolve 2 tsp instant espresso powder in 1 tsp warm water, add to the butter mixture, then add cream a tablespoon at a time until the buttercream reaches a spreadable but stable consistency. Add a pinch of salt to lift the flavors.
Taste as you go. You can add a little more dissolved espresso if you want a stronger coffee note, but remember the buttercream will be tempered by cake and syrup.
9. Assemble and roll
Carefully unroll the cooled sponge. Brush evenly with the cooled coffee syrup—use all or most of it, depending on how moist and pronounced you want the coffee flavor. Spread the buttercream in a thin, even layer, leaving a small border to prevent the filling from spilling out.
Re-roll the sponge without the towel, seam side down. Chill the roll seam-side down for at least 30 minutes to set the buttercream and make clean slicing easier.
10. Finish and serve
Dust with sifted cocoa powder or a light dusting of confectioners’ sugar and decorate with shaved chocolate or a few whole coffee beans for presentation. Use a serrated knife and wipe between slices for neat edges.
Serve slightly chilled or at cool room temperature. The texture is best within 48 hours.
Baking times and temperatures quick reference
| Step | Temperature | Time |
|---|---|---|
| Preheat oven | 375°F (190°C) | — |
| Bake sponge | 375°F (190°C) | 10–12 minutes |
| Chill after rolling | Refrigerator | 30–60 minutes |
Tips for success
- Use room-temperature eggs. They whip to greater volume.
- Sift the cake flour. It keeps the sponge light.
- Don’t overbake. The sponge should be springy, not dry.
- Roll while warm. The initial hot roll prevents cracking when you fill it later.
- Chill before slicing. This helps you get clean slices and a neat spiral.
Troubleshooting
- Sponge cracks when rolled: You probably let the cake cool too long before the initial hot roll. Fix: try warming the sponge slightly (briefly and gently) and re-roll; or patch with extra buttercream.
- Filling oozes out: You used too thick a layer of buttercream or didn’t leave a border. Trim the filling and chill the roll so the buttercream firms.
- Sponge is dense: Eggs weren’t whipped enough, or you overfolded flour. Next time whip eggs longer and fold gently.
Variations and flavor ideas
You can play with the coffee spectrum in many ways.
- Espresso-intense roll: Use a dark roast espresso through the buttercream and syrup. Try bold beans from Black Rifle Coffee for a muscle-rich, smoky profile: https://mavely.app.link/e/ZQXjl8S8gUb. Sign up, choose a dark roast or espresso-specific blend, and pick whole-bean delivery for maximum freshness—grind right before you brew for baking.
- Citrus and coffee: Add a thin layer of orange curd beneath the buttercream for a bright counterpoint. Use a lighter roast from Atlas Coffee Club to keep bitterness in check: https://mavely.app.link/e/WiGIVqL8gUb. Atlas lets you select single-origin profiles that are floral or citrusy—great for pairing with orange.
- Mocha swirl: Fold a small amount of melted dark chocolate into half your buttercream for a marbled filling. Sightglass microroasts give nuanced chocolate and caramel notes that will heighten the mocha experience: https://mavely.app.link/e/sA8hWl78gUb.
Try one variation at a time. You’ll notice how subtly different beans shift the whole mood of the roll.
Which coffee subscription should you choose and why
If you want to be deliberate about the coffee you use in baking, think about flavor profile and roast level.
-
Atlas Coffee Club — https://mavely.app.link/e/WiGIVqL8gUb
- Why it suits this recipe: Atlas focuses on single-origin coffees with tasting notes that are often bright, fruity, or floral. If you want a lighter, more nuanced coffee buttercream that lifts the sponge rather than overwhelms it, Atlas is a strong match.
- How to access: Use the link, choose your travel-themed roast preference, select grind or whole bean, and set shipment frequency.
- What to expect: Freshly roasted single-origin coffees with clear tasting notes and options to try different regions monthly.
-
Black Rifle Coffee — https://mavely.app.link/e/ZQXjl8S8gUb
- Why it suits this recipe: Black Rifle is known for bold, full-flavored roasts that stand up well to sugar and butter. If you want the coffee to assert itself in the buttercream and syrup, choose a strong roast here.
- How to access: Use the link, choose roast intensity and whether you prefer whole-bean or ground. Pick a subscription cadence that fits how quickly you’ll use the beans.
-
Sightglass — https://mavely.app.link/e/sA8hWl78gUb
- Why it suits this recipe: Sightglass is an artisan micro-roaster with richly layered profiles—think caramel, chocolate, and nutty notes—which match well with chocolate-dusted finishes or mocha variations.
- How to access: Follow the link to browse roasts and select a subscription or one-time purchase. Sightglass often lists clear tasting notes that help you pick the best match for baking.
Pick a subscription based on how you like your coffee and how quickly you’ll use beans for both brewing and baking. If you frequently make coffee desserts, choose whole-bean options and grind fresh each time.
Pairing suggestions
This roll is meant as a companion to coffee—you’ll probably want a second cup when you slice into it.
- For a lighter roll (Atlas-style beans): Pair with a bright pour-over or a lightly roasted filter coffee. The citrus notes counter the butter and sugar.
- For a bold roll (Black Rifle-style beans): A darker espresso or Americano will mirror the intensity of the buttercream.
- For an artisanal, nuanced roll (Sightglass): Try a flat white or a small-batch pour with milk that highlights caramel notes.
If you subscribe to a service above, try the bean you receive that month as a pairing—there’s something satisfying about using your subscription both in the cake and with the slice you serve yourself.
Serving suggestions
- Slice thinly; a little richness goes a long way.
- Serve with chilled milk if the coffee flavor feels intense.
- For breakfast, pair a single slice with a plain yogurt for balance.
- For company, arrange slices on a platter with a small pot of strong coffee on the side.
Storage
- Refrigerator: Store the Swiss roll in an airtight container for up to 4 days. Buttercream will firm and the cake will mellow.
- Freezer: Wrap the roll tightly in plastic wrap and foil; freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Tip: If you plan to store chilled, reduce the syrup slightly so the sponge doesn’t become soggy.
Nutritional estimate (per slice, 10 slices per roll)
This is a rough estimate depending on portion size and exact ingredients.
- Calories: 310–380 kcal
- Fat: 20–25 g
- Carbohydrates: 30–40 g
- Protein: 4–6 g
Adjust by using less buttercream, substituting lighter spreads, or slicing thinner.
Frequently asked questions
Can I make the sponge ahead of time?
Yes. You can bake the sponge, roll it in a towel without filling, and freeze it wrapped for up to a month. Thaw in the fridge before unrolling, brushing with syrup, and filling.
What if I don’t have instant espresso powder?
You can use strong brewed coffee or espresso, but reduce other liquids and concentrate the brew. Instant espresso is the easiest way to get consistent, concentrated flavor without adjusting batter ratios.
Can I use cocoa powder in the sponge?
Yes—add 10–15 g unsweetened cocoa for a mocha sponge. Reduce flour slightly to maintain balance and taste before baking.
Is buttercream stable without refrigeration?
Because this buttercream contains butter and perishable liquid, keep it refrigerated if you won’t eat the cake within a few hours. If the room is cool and you’ll consume it soon, it can stay at room temperature for a short time.
Final notes
You’ll find that once you’ve made this roll a couple of times, you’ll start to sense how different beans shift the experience. Try the roll with beans from one of the subscriptions mentioned above and compare how the tasting notes change the dessert’s personality. Use the links to sign up, set preferences, and receive fresh beans on a regular schedule so you always have a predictable flavor to bake with:
- Atlas Coffee Club — https://mavely.app.link/e/WiGIVqL8gUb
- Black Rifle Coffee — https://mavely.app.link/e/ZQXjl8S8gUb
- Sightglass — https://mavely.app.link/e/sA8hWl78gUb
You’ll notice when the coffee is right: the buttercream stops being merely sweet and becomes structural—balancing, lifting, and defining the cake. That’s when you’ll know you’ve made something that’s more than technically good; it has an intention behind it. And that’s why this particular recipe is worth trying at home.