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Mocha Cake Roll (No-Oven)

Mocha Cake Roll (No-Oven) is a Pan baked chocolate cake made by baking a cake mixture made with cake flour, coffee powder, baking powder, sugar, salt, eggs, oil, milk, vanilla extract and layered with meringue made with egg, sugar and cream or tartar. You can frost this cake with a frosting mixture made with butter, coffee powder, powdered sugar, chocolate bits. With the soft and fluffy cake layered with some creamy and buttery frosting, I guess you could finish a whole cake in one sitting!


Round cakes may be the most popular type of cake but cake rolls are now also gaining popularity with its unique look and convenience in slicing into serving portions. Some also say that they can feel and taste the frosting better on cake rolls than on round cakes. A cake roll is a flat square or rectangular cake layered with frosting and is made into a roll. With this style, one actually gets more frosting in one single bite. Mocha cakes are cakes flavoured with coffee and chocolate. Its soft sponge cake and delicious frosting, which are both flavoured with coffee, makes it one of the best-selling flavors from your local bakeshops. And did you know that you can actually make this at your own home without needing an oven? Yes! You read that right! Try this mouth-watering dessert and unless the baker in you!


There are three major ingredients to make to make this awesome mocha cake roll: the cake batter, the meringue and the frosting.

For the cake batter, start by making a coffee mixture. The amount of coffee depends on how strong the coffee flavor you want the cake to have. This can be made by simply mixing powdered coffee with water. To make the actual batter, first mix the dry and wet ingredients separately. Combine all ingredients in a large bowl until you form a nice thick batter.

The meringue is made by whisking egg whites and adding cream of tartar and sugar until it becomes fluffy-like clouds with stiff peaks. To check if you have achieved stiff peaks, try to flip the bowl with the meringue. If it remains intact, then you have achieved stiff peaks.

When the meringue is done, gently fold it into the batter until well-combined. Pour the batter in your square or rectangular pan. Do you believe that you can bake a cake using a deep pan? Here we show you a hack on how to bake a cake without using an oven. Preheat a pan and place a wire rack inside. Put the baking pan above the wire rack and cover it to cook.

The steps in making a mocha frosting is similar to making a buttercream frosting, but of course, we make it coffee flavoured. Whisk some butter until creamy and add some powdered sugar. Lastly, add some coffee mixture.

The last steps would be putting the frosting into the cake roll. Exciting! Simply spread the frosting into the rolled cake and roll it again to set. I cut the sides of the cake to make it look cleaner. Unleash the baker in you and design the frosting of the cake. I used a fork in making some textured streaks. Make some piped frosting if you prefer.

The cake is now ready to be served! Slice the mocha cake roll in serving pieces and enjoy!

Mocha Cake Roll (No-Oven)

Course: Cake Recipes




  • For the cake batter:
  • 1 to 2 tablespoons coffee powder

  • 1/8 cup water

  • 1 cup + 2 tablespoons cake flour

  • 1 teaspoon baking powder

  • 1/3 cup white sugar

  • ½ teaspoon salt

  • 4 egg yolks

  • ¼ cup vegetable oil

  • 1 tablespoon milk

  • 1 teaspoon vanilla extract

  • For the meringue:
  • 4 egg whites

  • 1/3 cup white sugar

  • ½ teaspoon cream of tartar

  • For the frosting:
  • 1 cup unsalted butter

  • 1 to 2 tablespoons coffee powder

  • 1/8 cup water

  • 1 cup powdered sugar

  • Chocolate bits for toppings (optional)


  • For the cake batter:
  • To make the coffee mixture, mix the coffee powder and water in a small bowl. Set aside.
  • Sift the cake flour, baking powder, 1/3 cup sugar and salt in a large bowl. Mix well until fully-combined. Add the egg yolks, vegetable oil, milk, vanilla extract and coffee mixture. Mix well until you achieve a paste-like texture. Set aside.
  • For the meringue:
  • For the meringue, whisk the egg whites in a separate large bowl until foamy.
  • Add the cream of tartar.
  • Gradually add the 1/3 cup sugar while whisking. Whisk until you reach stiff peaks.
  • Baking the cake:
  • Add the half of the meringue to the cake batter. Fold until the meringue is fully-incorporated. Add the other half of the meringue and fold until well-mixed. Set aside.
  • Prepare a baking pan. Pour the cake batter into the pan. Tap three times against a flat surface to flatten the top.
  • Pre-heat a pan using medium heat and place a wire rack inside. Cover for 7 minutes. Place the baking pan inside the preheated pan for 15 to 18 minutes and cover.
  • Do the toothpick test to check if the cake is fully cooked.
  • While warm, place the baking pan in another wire rack and pull the parchment paper on the sides of the cake. Place a parchment paper over the cake and flip it to the other side. Remove the parchment paper on top of the cake gently. Using the parchment paper under the cake, roll the cake carefully and tightly. Leave this in the fridge to cool.
  • For the frosting:
  • Start by making another coffee mixture.
  • In a large bowl, add the unsalted butter and beat until it is light and creamy. Add the powdered sugar. Gently mix before whisking. Add the coffee mixture and whisk again until the coffee flavor is incorporated.
  • Cool the frosting in the fridge for 10 to 15 minutes.
  • For the mocha cake roll:
  • Unroll the cake and layer with frosting. Roll it again using the parchment paper.
  • Cut the ends of the cake (optional). Frost the cake. Use a fork to make textured designs.
  • Place the remaining frosting inside a piping bag with a star tip. Design the cake with some piped frosting and chocolate bits.
  • Slice the cake into serving pieces and enjoy!

Watch how to Cook Mocha Cake Roll without Oven

No-oven Mocha Cake Roll Recipe (TAGALOG)


Para sa mocha cake:

  • 1-2 kutsarang coffee powder
  • 1/8 tasa ng tubig
  • 1 tasa + 2 kutsara ng cake flour
  • 1 kutsaritang baking powder
  • 1/3 tasa ng asukal na puti
  • ½ kutsaritang asin
  • 4 pula ng itlog
  • ¼ tasang vegetable oil
  • 1 kutsarang gatas
  • 1 kutsaritang vanilla extract

Para sa meringue:

  • 4 puti ng itlog
  • 1/3 tasa ng asukal na puti
  • ½ kutsaritang cream of tartar

Para sa frosting:

  • 1 tasang unsalted butter
  • 1-2 kutsara ng coffee powder
  • 1/8 tasa ng tubig
  • 1 tasang powdered sugar
  • chocolate bits para sa toppings (optional)


Para sa cake batter:

  1. Para magawa ang coffee mixture, paghaluin ang coffee powder at tubig sa isang maliit na bowl.
  2. I-sift ang cake flour, baking powder, 1/3 tasa ng asukal at asin sa isang malaking bowl. Haluin ang mga ito ng mabuti. Sunod na ilagay ang mga pula ng itlog, vegetable oil, gatas, vanilla extract at ang coffee mixture. Haluin ang mga ito hanggang magkaroon ng paste-like na dough.

Para sa meringue:

  1. I-whisk ang mga puti ng itlog hanggang maging foamy. Ilagay ang cream of tartar. Paunti-unting ilagay ang 1/3 tasa ng asukal habang patuloy ang pagwhi-whisk. I-whisk ito hanggang maging stiff peaks.
  2. Ilagay ang kalahati ng meringue sa cake batter. I-fold ito hanggang mahalo ng mabuti. Ilagay ang isa pang kalahati ng meringue at i-fold ito ulit.
  3. Ilagay ang cake batter sa isang baking pan. I-tap ito ng tatlong beses para maging patag.

Pagbe-bake ng cake roll:

  1. Magpre-heat ng isang kawali gamit ang katamtamang apoy. Maglagay ng wire rack sa loob nito at takpan ng 7 minuto. Ilagay ang baking pan sa loob ng kawali sa loob ng 15 hanggang 18 minuto.
  2. Gawin ang toothpick test para ma-check kung luto na ang cake hanggang loob.
  3. Habang mainit pa, ilagay ang baking pan sa isang wire rack at hilahin ang parchment paper sa gilid ng cake. Maglagay ng bagong parchment paper sa ibabaw ng cake at baliktarin ito. Alisin ang parchment paper na nasa ibabaw ng cake. Gamit ang parchment paper sa ilalim ng nito, i-roll ang cake ng dahan-dahan. Ilagay ang cake sa loob ng ref para lumamig.

Para sa frosting:

  1. Gumawa ng isa pang coffee mixture.
  2. Sa isang malaking bowl, ilagay ang unsalted butter at i-whisk ito hanggang maging creamy. Ilagay ang powdered sugar. Haluin muna ito bago i-whisk. Ilagay ang coffee mixture at i-whisk hanggang humalo na ang coffee flavor.
  3. Palamigin ang frosting sa loob ng ref ng 10 hanggang 15 minuto.

Para sa mocha cake roll:

  1. Alisin sa pagkaka-roll ang cake at lagyan ito ng frosting sa ibabaw. I-roll ito muli gamit ang parchment paper.
  2. Maaari mong hiwain ang dalawang gilid ng cake para mas malinis itong tingnan. Lagyan ng frosting ang cake. Gawan ito ng textured designs gamit ang tinidor.
  3. Ilagay ang natirang frosting sa isang piping bag na may star tip. Lagyan ng design ang cake gamit ang piped frosting at chocolate bits.
  4. Hatiin ang cake at i-enjoy!
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