This Coffee Chiffon Cake is incredibly light, moist, and infused with the rich aroma of coffee the perfect balance between an airy sponge and a flavorful coffee dessert. It’s a crowd-pleasing cake ideal for any occasion, from brunches to birthdays.
This Coffee Chiffon Cake stands out for its soft, cloud-like crumb and deep coffee aroma. Unlike butter-based cakes, chiffon cakes use oil, creating a lighter and more tender texture that stays moist for days.
The whipped meringue ensures a lofty rise, while the coffee adds a sophisticated bitterness that pairs beautifully with a light dusting of sugar or a mocha glaze.
Recipe Overview – Coffee Chiffon Cake
Prep Time, Bake Time & Yield
Step
Time
Prep Time
20 minutes
Bake Time
50 minutes
Total Time
1 hour 10 minutes
Yield
1 (8-inch) cake
Ingredients for Coffee Chiffon Cake
For the Cake Batter (6-inch)
For the Cake Batter (7-inch)
8 g instant coffee
10 g instant coffee
10 g hot water
12 g hot water
60 g egg yolks (3 yolks)
80 g egg yolks (4 yolks)
30 g granulated sugar
40 g granulated sugar
36 g cooking oil
48 g cooking oil
36 g whole milk
48 g whole milk
60 g cake flour
88 g cake flour
¼ tsp salt
¼ tsp salt
For the Meringue:
6-inch Pan
7-inch Pan
90 g egg whites (3 whites)
120 g egg whites (4 whites)
½ tsp vinegar
¾ tsp vinegar
60 g sugar
80 g sugar
Equipment & Tools You’ll Need
6-inch or 7-inch chiffon tube pan (ungreased)
Electric hand or stand mixer
Rubber spatula and whisk
Mixing bowls (clean and grease-free)
Oven thermometer
Step-by-Step Instructions for Coffee Chiffon Cake
Preparing the Cake Batter
Ingredients-Instant-Coffee-Mixture.webp" class="attachment-full size-full" alt="Small white bowl filled with dark coffee mixture on light countertop, top-down view, natural soft light" srcset="https://www.cookitslowly.com/wp-content/uploads/2025/10/Coffee-Chiffon-Cake-
Start by preheating your oven to 330°F (165°C) for conventional baking or reduce by 25°F for convection. Combine the instant coffee with hot water and set aside. In a bowl, whisk together egg yolks, sugar, and oil until smooth. Add milk and the coffee mixture, then sift in cake flour and salt, whisking until no lumps remain.
Tip: Keep your utensils free of grease it helps the meringue whip properly later. (Learn more about safe food handling and ingredient storage from USDA.gov.)
In a clean bowl, whip the egg whites on medium speed until frothy. Add vinegar and gradually beat in the sugar in three additions. Continue whipping until you achieve stiff but slightly bent peaks. Reducing the mixer speed for the last minute helps remove large air bubbles and create a smoother meringue.
Folding & Combining
Gently fold one-third of the meringue into the yolk batter using a whisk. Continue folding in two more additions, switching to a spatula for the final mix. Use a gentle cutting motion to avoid deflating the batter. Pour into the ungreased chiffon pan, smooth the top, and tap the pan gently on the counter to remove air pockets.
Bake for 40–50 minutes, depending on your pan size. The cake should spring back when lightly touched and pull slightly from the pan edges. Immediately invert the pan after baking and cool completely upside down. Once cooled, loosen the sides with a thin knife to release.
For best flavor, allow the cake to rest 24 hours before serving the coffee aroma deepens beautifully overnight.
Tips & Tricks to Perfect Your Coffee Chiffon Cake
Getting a Light, Airy Texture
Use room-temperature eggs and avoid overmixing. Proper folding and an ungreased pan are key for tall, fluffy results.
Enhancing Coffee Flavor
Try espresso powder for a deeper flavor, or add a teaspoon of cocoa for a mocha twist.
What to Do If the Cake Deflates
Underbaking is often the culprit. Always check with a skewer it should come out clean or with a few dry crumbs.
An ultra-soft, cloud-light Coffee Chiffon Cake infused with rich coffee flavor. This reliable method uses a stable meringue and an ungreased tube pan for maximum lift and a tender, moist crumb.
3/4tspvinegar (or lemon juice/cream of tartar) (7-inch)
80ggranulated sugar (7-inch meringue)
Instructions
Preheat oven to 330°F (165°C) conventional (reduce by 25°F/15°C for convection). Ensure your chiffon tube pan is UNGREASED and clean.
Stir instant coffee with hot water until dissolved; cool slightly.
Whisk yolks, sugar, and oil until glossy. Add milk and the coffee slurry. Sift in cake flour and salt; whisk just until smooth.
In a grease-free bowl, whip egg whites on medium until frothy. Add vinegar. Gradually stream in sugar in 3 additions; whip to stiff peaks with a slight bend. Finish 1 minute on lower speed to refine bubbles.
Fold one-third meringue into yolk batter with a whisk using cut-and-fold motions. Fold in the second third. Switch to a spatula for the final third, scraping bowl bottom; stop when no white streaks remain.
Pour into UNGREASED tube pan. Level top. Tap the pan 2–3 times on the counter and run a skewer in zigzags to release large bubbles.
Bake: 6-inch 40–45 min; 7-inch 45–50 min; 8-inch 50–55 min; 9-inch ~65 min. The top should spring back and a skewer come out clean or with dry crumbs.
Immediately drop the pan a few inches onto the counter to minimize shrinkage, then invert and cool completely 1–2 hours.
Run a thin knife around the outer and inner tube, lift out, then release from the base. Rest 24 hours for best flavor before slicing.
Storage: Airtight at room temp up to 3 days; refrigerate up to 5 days; or wrap well and freeze up to 2 months.
Notes
Use an ungreased chiffon tube pan so the batter can climb the sides. Cool the cake inverted to prevent collapse. For deeper coffee flavor, use espresso powder; for mocha, add 1–2 tsp cocoa to the yolk batter.
