Soft and Fluffy Coffee Chiffon Cake

There’s something amazing about a cake that’s tall, fluffy, and infused with the bold flavor of coffee. It’s like your favorite latte got a glow-up and decided to crash the dessert table. This Coffee Chiffon Cake is airy enough to float off your fork but rich enough to satisfy even the most intense coffee cravings.

Whether you’re celebrating a win, curing a case of the Mondays, or just need an excuse to bake, this cake has got your back.

What is Coffee Chiffon Cake?

The chiffon cake originated in the United States in the 1920s, and its delicate texture became an instant hit. Credit goes to an insurance agent turned baker, Harry Baker (yes, really!), who kept the recipe secret for two decades before selling it to General Mills. Coffee adds a sophisticated twist to this classic, making it a favorite among coffee lovers worldwide.

Did you know? The secret to its signature fluffiness lies in separating the eggs and folding them into the batter gently, a technique bakers swear by.

Pro Tips for the Best Coffee Chiffon Cake  

• Make sure the coffee granules are completely dissolved in hot water for a smooth batter.
• Use room temperature ingredients which helps everything blend seamlessly.
• Avoid lumps by sifting flour, baking powder, and salt before mixing.
• Whip Egg Whites Right. Beat them to soft peaks, as overbeating can lead to a dense cake.
• Invest in a tube pan. The cake rises beautifully in a bundt or chiffon pan.
• Use fresh coffee! The aroma and flavor of your cake depend on the quality of your coffee.

Why Did My Cake Collapse?  

A collapsing chiffon cake is often caused by underbaking. Ensure the cake is fully baked before removing it from the oven. Test with a skewer which should come out clean if fully baked. Additionally, be careful not to overmix the batter, as this can deflate the air bubbles, making the cake prone to sinking.

Can I Make This Cake Without a Tube Pan?  

Yes, you can, but a tube pan is ideal for chiffon cakes because it provides the necessary support as the cake rises. If you don’t have one, you can use a bundt pan.

How Do I Achieve a Perfectly Fluffy Texture?  

The secret to a fluffy chiffon cake lies in the egg whites. Whip them into soft peaks and fold them gently into the batter. Overmixing will deflate the batter, so stop as soon as it’s evenly combined.

Can I Add Chocolate Chips or Nuts to the Batter?

Absolutely! Adding mix-ins like mini chocolate chips, chopped nuts, or even toffee bits can elevate the flavor and add texture. Lightly coat your add-ins with a bit of flour before folding them into the batter, this helps prevent them from sinking to the bottom during baking. Keep the additions minimal to avoid weighing down the batter.

Can I Add a Glaze or Frosting?  

Yes, a glaze or frosting can take this cake to the next level. Try a simple coffee glaze made with powdered sugar, coffee, and a splash of milk for a shiny finish. Alternatively, a dollop of whipped cream or a drizzle of chocolate ganache can add a luxurious touch. Let the cake cool completely before adding any toppings to ensure they don’t melt or slide off.

What’s the Best Way to Serve This Cake?  

This cake is wonderfully versatile. It pairs perfectly with a hot cup of coffee, a latte, or even a glass of milk. For a special occasion, add fresh berries or a scoop of ice cream on the side.

How to Store Any Leftovers

To store this coffee chiffon cake, allow it to cool completely after baking. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

For longer storage, freeze the cake in slices, wrapped securely, for up to 2 months. Thaw at room temperature before serving.

How to Make Coffee Chiffon Cake

Step 1

Step 1

In a large bowl, whisk instant coffee with hot water until fully dissolved, creating a smooth and aromatic coffee base.

In a large bowl, whisk instant coffee with hot water until fully dissolved, creating a smooth and aromatic coffee base.

Step 2

Step 2

Add egg yolks, sugar, vegetable oil, vanilla sugar, and milk to the coffee. Whisk until smooth and slightly frothy.

Add egg yolks, sugar, vegetable oil, vanilla sugar, and milk to the coffee. Whisk until smooth and slightly frothy.

Step 3

Step 3

Sift cake flour, baking powder, and salt into the liquid mixture. Whisk until just combined.

Sift cake flour, baking powder, and salt into the liquid mixture. Whisk until just combined.

Step 4

Step 4

In a separate bowl, beat egg whites with vinegar until foamy. Gradually add sugar, beating until the mixture thickens.

In a separate bowl, beat egg whites with vinegar until foamy. Gradually add sugar, beating until the mixture thickens.

Step 5

Step 5

Gently fold the whipped egg whites into the batter ensuring it is properly combined.

Gently fold the whipped egg whites into the batter ensuring it is properly combined.

Step 6

Step 6

Pour the batter into a greased 20cm bundt pan. Bake at 170°C (338°F) for 30-35 minutes.

Pour the batter into a greased 20cm bundt pan. Bake at 170°C (338°F) for 30-35 minutes.

Step 7

Step 7

Once the cake has cooled, sprinkle with powdered sugar, slice and enjoy.

Once the cake has cooled, sprinkle with powdered sugar, slice and enjoy.