There’s cake in the kitchen. Mocha chiffon cake all rolled up with mocha buttercream frosting, dusted on top with powdered sugar. Light chiffon cake rolled with the richness of buttercream.

There’s cake in the kitchen because there’s a new corgi in the house. Yes, that’s how we roll around here, no pun intended. Our family just got bigger. Kuya Stanford now has a little sister and I want you to meet her. Her name’s Mitzi.


Mitzi, the Corgi


Mitzi was a stray, a rescue from the Murray Animal Shelter in Murray, Utah, right outside Salt Lake City. I know, we traveled far to adopt her. We left on a Friday after work, drove across the Sierras, then spent the night in Elko, Nevada, in the middle of practically nowhere. We were back on the road first thing the following morning, crossed the Nevada-Utah State Line, and met Mitzi for the first time at the shelter in the afternoon. We headed back home, back to California, that same day with two red corgis in tow.

It was a long, tiring trip — sixteen hundred miles in thirty hours. We’ve actually been on the same road once before when we adopted Stanford from a rescue in Ogden, Utah, over five years ago. I told you, we travel far for our corgis. As soon as I found out about Mitzi in the animal shelter in Murray, which is less than an hour away from Ogden, I knew she was destined to be ours.

It’s been a month since we rescued Mitzi and she’s settling in nicely in her new home. She’s learning the lay of the land and doing impressively well with her potty training with fewer and fewer accidents each day. Stanford is slowly warming up to her. Our boy can be a little protective of his toys and treats but we’re confident they’ll get along.

The shelter says Mitzi is four or five but she may be younger judging by her inexhaustible energy. She’s our little firecracker. She runs around the house, around the yard, like there’s a herd of cattle to be corralled. Mitzi’s a little rough around the edges. She slobbers when she eats and drinks. There’s always a puddle around her water bowl during dinner. She burps, I kid you not! I’ve never heard a dog burp before. And she snores in her sleep! Not as loud as Dennis, thankfully. But Mitzi’s a darling. She’s our Eliza Doolittle. She’s our sweet little girl with big ears, and big, bright eyes. She’s our little sweetheart who deserves a second chance.


Mitzi, the Corgi


Mocha Chiffon Roll Recipe
Recipe adapted from The Best of the Maya Kitchen: The Complete Guide to Baking, makes 12 servings

For the chiffon cake

1-1/4 cups cake flour
1 tablespoon instant coffee
1-1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
4 eggs, yolks and whites separated
1/2 teaspoon vanilla
1/2 cup water
1/4 cup vegetable oil
1/2 teaspoon cream of tartar
1/4 cup powdered sugar for dusting the top of the cake

For the mocha buttercream frosting

1 teaspoon instant coffee powder
1/2 cup milk
1/2 cup butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees F. Line an 11 x 15-inch jelly roll pan with parchment paper. Set aside.

Whisk flour, instant coffee, baking powder, salt, and 1/2 cup sugar in a bowl. Make a well at the center and add yolks, vanilla, water, and vegetable oil. Mix until batter is smooth. Set aside.

In a separate bowl, beat whites and cream of tartar until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks stand straight up. Fold egg whites into batter until evenly incorporated. Pour into pan and bake until done, about ten minutes. The cake is done when it springs back after you lightly touch it with the tip of your finger.

Dust a clean, lint-free kitchen towel with powdered sugar. As soon as the cake comes out of the oven, invert it onto the kitchen towel. Peel parchment paper and discard. Roll up the towel and the warm cake together, starting at one end and rolling to the opposite end of the towel. Find step-by-step instructions on how to make a cake roll here. Place the rolled cake and towel on a cooling rack and cool completely, about one hour.

Make the mocha buttercream frosting while waiting for the cake to cool. Stir instant coffee in milk. Set aside. Cream butter until fluffy. Alternately add powdered sugar and milk, a tablespoon or two at a time, and beat gently until smooth and spreadable. If it becomes too wet, add powdered sugar. If it becomes too dry, add milk. Stir in vanilla.

Unroll the cake, leaving it on the towel. Spread the frosting evenly on top of the cake. Roll the frosted cake, using the towel to lift and guide it. Dust the top with powdered sugar. Slice and serve.


Mocha Chiffon Cake

  • Arthur

    So cute- the dog and the chiffon roll!

  • Vicki

    Hi Jun! My daughter’s favorite treat from Goldilock’s is their mocha roll. This looks just like it. She’ll be so surprised when I make this for her. Thanks for the great recipes – I’ve made several and they’ve all turned out delicious!

  • MaryJo Catli Tobola

    Mitzi is beautiful!! Your mocha cake roll is beautiful too!! I can’t wait to try this out. How about a Sans Rival recipe next ?? :-) thanks Jun !!

  • Brenda K. Thom

    What a sweetheart <3 Congratulations to all of you!

  • Anonymous

    What a great post- I love that you celebrate all things in life with a cake! Mitzi looks happy in her new digs and I KNOW she is loved very much. Congratulations to all of you!

  • Anonymous

    Sorry, hit ‘submit’ too soon. I also like this chiffon cake recipe- not as intimidating as others I’ve seen. Make a batter and then lightening it with the folded egg white is genius. Gotta try this!

  • jean coene

    Congratulations on pretty little Mitzi! Thanks for the cake recipe; it’s a must-try soon!

  • Jun Belen

    Thank you, Vicki! It’s so much better than Goldilock’s, I tell you. I guess part of it is the satisfaction that making cake from scratch gives. I didn’t add frosting on top and sprinkled it with powdered sugar instead. I think frosting on top will make it too cloyingly sweet.

  • Jun Belen

    Thank you, MaryJo! Yes — I’m working on sans rival. I haven’t made it before so I’m excited to try it.

  • Jun Belen

    Thank you, Jean!

  • Jun Belen

    Samantha, the cake is very light — folding in the egg whites is genius, indeed.

  • Jun Belen

    Thank you, Brenda!

  • Jun Belen

    Thank you, Arthur!

  • Inday Bote

    hello, Kuya Jun.. ask ko lang po.. un towel, dapat both sides dusted with sugar before i=roll?? kasi di ba ang pagkaroll ba ay pati un towel nakaroll inside, para di siya dumikit sa kabilang cake?? Tama po ba?? i hope to make this tomorrow.. pero like before kasi, i made brazo roll, pero can’t roll fully nice, since un oven ko kasi, medyo squarish siya… you know.. hmm… short ang labas.. hihi.. anyway, lets see tomorrow. God-willing, makabake ulit ako. I also like to try the sans rival, since its my favorite,.. pero parang matrabaho kasi have to use thermometer to test the sugar something..and di ko gets un ‘thread’ thing.. Thanks anyway. God bless po for sharing!

  • Inday Bote

    err… if i make cupcakes out of this, oks naman din right?? and the frosting will be on top instead of as filling.. right??

  • Jun Belen

    Yes! You can absolutely make this chiffon cake recipe into cupcakes. Then top it with buttercream frosting.

  • Jun Belen

    Naku, apologies for the tardy reply. No need to dust both sides of the towel. Just the side where you lay the chiffon cake. If you roll the cake as soon as it gets out of the oven — you’ll be fine. It isn’t like the meringue for brazo de mercedes that gets easily torn. I’m really sorry for not replying any sooner. Did you make it last week?

  • Arthur


  • Pingback: Yummy Experiment #22: Mocha Chiffon Cupcakes with Mocha Buttercream Frosting | Some Kind of Yummy

  • Imee

    Finally I found a perfect Mocha Chiffon Roll recipe and it’s not too sweet! I used Nestle La Lechera dulce de leche for the filling. I need practice for rolling it though! Thank you so much!