Coffee Chiffon Cake

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A quick and easy recipe for coffee chiffon cake. This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts.

As with all the chiffon cakes I bake, this one also makes a wonderful cake base for frosted cakes. Coffee is as irresistible a flavour as chocolate and vanilla when it comes to baking cakes and desserts.

A lot of people I know who are not coffee enthusiasts, do often take a liking to coffee flavoured desserts. In most cases, if you have a really good white cake or vanilla cake recipe, it is quite easy to adapt it to make a coffee-flavoured one, which is what I did here.

I especially love coffee chiffon when frosted and filled with coffee-flavoured buttercream or whipped cream, and dressed with dark chocolate shavings on the top or sides (pictured in the photograph above). You can find tons of really good coffee-flavoured buttercream recipes posted on the internet – that’s what I did.

In this recipe, I use a coffee solution made with instant coffee powder, and also add a tablespoon of coffee emulco or coffee paste, to achieve a more intense coffee flavour (the cake will also have a slightly darker tone). If you choose not to use coffee emulco, you could substitute with 1 tablespoon of a very strong or concentrated brew of cold or chilled espresso.

If you are a true-blue coffee addict, feel free to intensify the flavour by making a much more concentrated coffee solution, say, using 2 tbsp instant coffee or espresso powder with 1 tbsp water.  In this case, omit, or reduce coffee emulco, as it darkens the colour of the cake considerably, so much so that it might be mistaken for a chocolate cake, rather than a coffee cake! This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts  – all the hallmarks of a good chiffon cake recipe, I would think! I hope you’ll try this and let me know what you think!


Coffee Chiffon Cake

Coffee Chiffon Cake

Yield: 2 round cakes (18-cm/7-inch)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

A quick and easy recipe for coffee chiffon cake. This coffee chiffon cake is light, moist and fluffy, with just the right intensity of flavour to suit coffee lovers as well as non-coffee enthusiasts.


  • 1 cup sifted cake flour
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 3 1/2 egg yolks
  • 50 g caster sugar
  • 1/4 cup corn oil
  • 95 ml cold coffee solution, made by dissolving 1 tbsp instant coffee or espresso granules in 1 tbsp hot water, then add cold water to make 95 ml, chill until cold
  • 1/2 to 1 tbsp coffee emulco or coffee paste (optional)
  • 1 tsp vanilla extract
  • 3 1/2 egg whites
  • 1/4 tsp cream of tartar
  • 70 g caster sugar


  1. Pre-heat oven to 165 deg C.
  2. Sift together the cake flour, baking powder and salt into a bowl. 
  3. In a clean bowl or jug, combine the corn oil, cold coffee solution, coffee emulco or paste (if using) and vanilla extract, and stir thoroughly to mix well.
  4. Using an electric mixer, place egg yolks and sugar into a mixing bowl.  Whisk on high speed until the yolks become light and fluffy (the yolks should triple in volume and turn a pale lemon colour).
  5. Lower mixer speed to medium, and slowly pour the mixture from (3) in a steady continuous stream into the yolk mixture. Whisk together until just well blended.
  6. Stop the mixer, and sift in the flour mixture all at once. Turn the mixer on, on low speed this time, and whisk the flour into the yolk mixture until most of the flour has been incorporated.  Finish mixing by hand, using the whisk (detach from the mixer) or spatula to fold in all the flour until just well incorporated. Be careful not to over-mix or over-fold the mixture. Transfer to a clean bowl and set aside. Wash the mixer bowl and whisk attachment to remove all grease, and dry thoroughly.
  7. In the cleaned mixer bowl, pour in the egg whites. Using the whisk attachment, beat at high speed. When the egg whites start to get foamy, add the cream of tartar.  About 30 seconds later, pour in the sugar in a steady continuous stream.  Continue beating until the egg whites reach the stiff peaks stage.
  8. Add 1/3 beaten egg whites into the yolk mixture and mix using a spatula or hand whisk. Using quick but light moves, gently fold in the next 1/3, and then the last remaining 1/3.  Ensure that the egg whites are well incorporated with no visible streaks of unmixed whites in the mixture.  Be careful not to over-fold.
  9. Tap the batter lightly on the counter top, before pouring into two 7-inch prepared round pans (see notes below), with batter equally divided (if making a layer cake). Alternatively, you could pour into a 20 cm ungreased chiffon tube pan.  Bake at the lowest rack in the oven for 30 minutes or until skewer inserted comes out clean.  Immediately invert pan(s) onto a cooling rack for at least an hour before loosening cake.  Use as desired.


  • It is generally good practice to pre-sift the flour before measuring the quantity to be used in a cake recipe. Onto a large baking sheet, sift a quantity of cake flour that is more than what you will need for the recipe.  Then, turn up both opposite ends of the sheet, and while holding the flour steady in the trough, pour the sifted flour into a bowl large enough to hold the flour. Using a spoon, scoop the sifted flour loosely into the correct measuring cup (tap the cup lightly to settle the flour, do not pack it in) and level off the excess flour using a flat blade or offset spatula.  This will ensure that you do not use more flour than is required.)
  • Lightly grease only the base of the pan, but leave sides free.  Do not grease.  If baking in a tube pan, do not line with baking paper or grease.



  1. Hi Angela! Sorry I took a while to respond?. Thanks so much for wanting to try this recipe! I think it will make everything so much easier if you try doubling the recipe amount for a 9-inch layer cake. Be sure not to exceed 2/3rd of your cake pan when filling with batter, and if you have extra batter left over, you could fill muffin cups and make mini coffee chiffon cakes out of them.? Do share how it turns out for you, ya? I’d love to hear! Happy baking!

  2. Hi cecilla
    Thank you for your recipe, will certainly try it . Can you please provide the right amount of ingredients for a 9 inch layer cake please?

  3. Great suggestion, Anna! ?

  4. Use coffe liqueur.

  5. Thank you for the quick reply. Shall try out soon.

  6. Hi Ling, that’s so awesome to hear! Glad you loved it! I think you could use a strong or concentrated coffee solution made by dissolving 2 tbsp of strong instant coffee or espresso powder in 1 tbsp of water, in place of coffee emulco (in addition to the cold coffee solution called for in the recipe). It won’t be an exact substitute as emulco is more of a thick concentrated paste with flavouring, emulsifiers etc., added to enhance taste, aroma, texture and moistness, but a super strong coffee solution will be an all natural substitute!?

  7. Hi Celia. Just made the Blacksesame Chiffon cake yesterday. Absolutely perfect! Thank you for sharing the recepie. Wanted to make this coffee chiffon but i can’t get coffee emulco here (Australia) . What is the best substitute? ???

  8. Hi Becky, oh my gosh, what you did sounds so amazingly yummm! Love your twist on the filling! I’m so glad it turned out well and was a big hit with your family! Thank you so much for sharing!????? Have a wonderful weekend!

  9. Thank you so much for this recipe! I just made it as a birthday cake for my dad and the entire family loved it. It tastes like the ones you buy at a Korean bakery. I layered the cakes with a filling that I made from ground pecans, brown sugar and butter; and then frosted the whole thing with a light coffee whipped cream. It came out beautifully and tastes absolutely delicious! I’m totally bookmarking this page!

  10. Hi Alison, sorry I didn’t get to reading your request sooner! Oh my gosh, I wish I had a coffee buttercream recipe on hand, I didn’t save the one I used for the coffee cake. If it helps (and I really hope it does, and in time too for your gathering tomorrow), there are tons of coffee buttercream recipes at this website, This is one of my go-to sites for multiple sources of recipes in one place. I know it’s not what you might expect, but I really, really, really hope you’ll find one that works out for you. Just a tip, I usually reduce the sugar amounts on Western buttercream recipes, which are a little sweet. Good luck, and hope you’ll make an awesome coffee frosted cake! Cheers, Celia

  11. Hi do you have the recipe for the coffee buttercream that I could make I might be making this for a gathering tomorrow…I would appreciate it if you do

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