mocha roll recipe, baking, McCafe Coffee

Mocha Roll Recipe with McCafé

This Mocha Roll Recipe post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCafeMyWay #CollectiveBias

Today, I’m sharing with you a mocha roll recipe that I shared on my social media channels a few mornings ago. I love my morning “me” time during the week. It’s that time of the day when I can enjoy a cup of coffee over breakfast, by myself, after a few minutes of at-home workout. The husband has already left for work and Louis is still in bed, asleep. Don’t get me wrong. I love breakfast or brunch time with the hubby, or family and friends, especially on the weekends. But whenever I can enjoy my alone time in the morning, I grab the opportunity. I’m someone who loves independence and love my moment of silence when I can read my emails, catch up on reading my blogger babes’ posts, or browse new arrivals and sales on my favorite online shops. So from time to time, I love to make this mocha roll cake to pair with my new morning partner, Kraft McCafé coffee. It’s the ultimate morning treat for the coffee lover.


Mocha Roll Recipe with McCafé


This mocha roll recipe is a popular treat in the Philippines where I was born and raised. It’s unlike the new mocha recipes that include chocolate or cocoa in them. This one is purely coffee flavor which I really love. While these days mocha is loosely known as a coffee blend, usually with milk and chocolate, mocha is actually a very strong and slightly bitter brew of select coffee beans. The name for the beverage comes from the port in Yemen, where the coffee is thought to have first been exported. Thus, this recipe is an ode to mocha’s roots and I’m using the new McCafé coffee made with 100% Arabica Beans.


I got inspired to make this cake roll after trying out the new McCafé coffee at a Walmart demo they held last May 28-31. I hope you were also able to try it out after I posted about it on my social media channels.

McCafe Coffee, Walmart

It’s so convenient to have the new McCafé coffee at Walmart. They are available in premium bags or coffee pods. There are 8 flavors to choose from. For this recipe, I used the French Roast for a dark roast flavor. Let’s get baking!




  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar
  • 4 egg yolks
  • 1/4 cup McCafé coffee variety of your choice, I used French Roast for a strong coffee flavor
  • 1/4 cup oil
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp finely ground McCafé bean (optional, use if you are using a light roast coffee flavor above)
  • Powdered sugar for sprinkling onto towel as cake cools

Mocha Buttercream:

  • 2 tbsp McCafé coffee variety of your choice, preferably the strong/dark roast like French Roast
  • 1 tsp finely ground McCafé bean (optional, use if you are using a light roast coffee flavor above)
  • 4 large egg whites, room temperature
  • 1 1/4 cups sugar
  • *2 sticks (1 stick = 8 tbsp) unsalted butter, room temperature, cut into small pieces

*If you want it to be more buttery in flavor, you can add 1 more stick. But I like to cut down on butter, so I only used 2 sticks.


  1. Preheat oven to 350F. Line a jelly roll pan or low rectangular pan with parchment or wax paper. In a mixing bowl, whisk the egg whites until frothy. Add the cream of tartar and gradually add the 1/4 cup of sugar while beating in high speed until stiff. Set aside.
  2. In another bowl, mix all the liquid ingredients: your egg yolks, McCafé coffee, and oil. Set aside.
  3. In another mixing bowl, combine all the dry ingredients: cake flour, 1/2 cup sugar, baking powder, salt, and ground coffee bean (if using).
  4. Now pour the liquid ingredients to your flour mixture and mix until light and fluffy.
  5. Gently fold in the egg white mixture into the batter.
  6. Now pour the batter evenly into the prepared pan and smooth with a spatula.
  7. Bake for 20-25 minutes. Check if cake is cooked and ready if toothpick inserted comes out clean. If you are using a bigger pan which will make your cake thinner, start testing out doneness after 18 minutes.
  8. Remove from the oven.
  9. Turn the cake out on a towel lightly sprinkled with powdered sugar. Now the parchment or wax paper will be on the top. Slowly peel it off, being careful not to ruin the cake.
  10. Once the paper is peeled, slowly roll the warm cake with your towel as the guide (not rolling it with the towel). Then leave on a cooling wire rack, covered with the towel, until it’s completely cool.
  11. While you cool the cake, it’s time to make the buttercream. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water. You can just use a heatproof bowl and transfer it later to your mixing bowl too. Whisk until the whites are warm to touch and sugar is completely dissolved. It will take only 2-3 minutes after water simmers.
  12. Now whisk the egg white-sugar mixture on medium high speed until it is stiff and glossy peaks form. It should take about 10 minutes and the mixture should cool completely before proceeding to the next step.
  13. Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition.
  14. Now switch to the paddle attachment, and reduce speed to low. If you don’t have a paddle attachment, you can use a spatula or just mix at the lowest setting. Add in your McCafé coffee, ground coffee bean (if using), and continue mixing for another 3-5 minutes.
  15. Cover with plastic wrap, and let stand at room temperature until you are ready to use your mocha buttercream.
  16. Once the cake is completely cool, unroll the cake and spread a thin layer of mocha buttercream on top.
  17. Re-roll the cake, making sure the end is at the bottom so it won’t unroll. Now frost the outside of the cake roll. The first coat is called the crumb coat which still shows a little bit of the cake here and there. Crumbs of the cake tend to stick to the frosting as you spread with your spatula. But not to worry because a second coat will smoothen it out.
  18. Refrigerate for about 1 hour before doing a second frosting to make a smoother frost if you want to decorate. But you can skip a second coat if you wish. I only did one coat on mine to lessen the calories.






That’s all. Now I’m enjoying a slice each morning with my cup of McCafé coffee. Hope you got inspired to make it and enjoy with your cup ‘o jo.  If you wanna be updated with new Kraft products, demos, and other recipes and treats, make sure to check out the Kraft Walmart Hub. Happy baking!


Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply