Coffee Chiffon Layer Cake

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Imagine this Coffee Chiffon Layer Cake, before actually bake it! ☕✨

Layers of soft, airy coffee chiffon cake, not only filled with silky coffee whipped cream but also crunchy toffee in every layer. The perfect balance of lightness, creaminess, and a satisfying crunch in every bite!

This isn’t just a cake — it’s a coffee lover’s dream transformed into a showstopping dessert.

Ready to make it yourself? Let’s dive in!

Why you’ll like this Coffee Chiffon Layer Cake recipe

• Incredible Coffee Flavour – Every layer is infused with rich, aromatic coffee, making it a dream dessert for coffee lovers.
• Soft & Airy Texture – Chiffon cake is known for its light, fluffy crumb that practically melts in your mouth. Who doesn’t like it?
• Silky Coffee Whipped Cream – A smooth and creamy filling that enhances the coffee flavour without being too heavy.
• Crunchy Toffee in Every Layer – The contrast of textures between the soft cake, fluffy cream, and crisp toffee bits makes each bite exciting.

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Ingredients for coffee chiffon cake

For the cake batter

• egg yolks
• caster sugar 
• milk
• vegetable oil (or any flavourless oil)
• vanilla extract
• cake flour (sifted)
• salt
• baking powder
• instant coffee – dissolved in hot milk first

For the meringue

• egg whites
• caster sugar
• lemon juice ( or vinegar / cream of tartar )

For the coffee whipped cream

• double cream ( contain at least 33% fat) – gentle heat it to dissolve the instant coffee
• icing sugar
• instant coffee – dissolve in double cream to make coffee solution
• vanilla extract
• a pinch of salt

At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities

Step-by-step: How to make coffee chiffon cake

Here are some key tips for making the perfect coffee chiffon cake ! Be sure to scroll down to the printable recipe card for the ingredient amounts and watch my step-by-step video tutorial for a complete guide to learn how to make this lovely cake!

Chiffon cakes mainly have two parts of making the whole batter. We sometimes need to dissolve any kind of dry ingredients before mixing into the cake batter for easier mixing purpose. For this recipe, we need to dissolve the instant coffee in the hot milk before making the batter.

The first part is beating an egg yolk batter made with egg yolks, liquid (milk / oil), dry ingredients (flour / leavening agent).

The second part is whisking the meringue made with egg whites, stabiliser (lemon juice / vinegar / cream of tartar) and sugar.

Preparation

Microwave the milk for 30 seconds or until it is hot and add instant coffee.

Stir well until the coffee dissolves completely. Let it cool.

Once the preparation is done, we now can move on to Part 1, which is making the cake batter.

Part 1: Make the batter

Step 1: Add egg yolks and sugar in a medium mixing bowl.

Step 2: Beat the yolks until thick and fluffy and the sugar has dissolved.

Step 3: Add oil and vanilla extract.

Step 4: Beat the mixture until emulsified. It means blending everything together smoothly and creating a uniform mixture.

Step 5: Once blended, add the cooled coffee-infused milk.

Step 6: Mix until well incorporated.

Step 7: Sift in cake flour to help remove lumps and aerate the mixture for a light, fluffy cake.

Step 8: Add a pinch of salt.

Step 9: Mix at medium-low speed until everything is just combined.

Step 10: Once all the dry ingredients are ALMOST incorporated, stop the mixer.

Step 11: Finish mixing by hand to avoid over mixing.

Step 12: You’ll notice that it’s done when there isn’t any visible streaks of flour.

Part : Whisk the meringue

Step 13: Place the egg whites in a clean, grease-free, dry bowl and add lemon juice.

Step 14: Start whisking at medium-low speed until foamy.

Step 15: Gradually add caster sugar, around one-third at a time, give 30 seconds or so between each addition to allow the sugar to dissolve.

Step 16: Once all the sugar is added, turn the mixer to medium-high speed and continue to whisk until stiff peaks form.

Step 17: Add a small portion of meringue to the yolk batter to loosen it.

Step 18: Add a small portion of meringue to the yolk batter to loosen it.

Step 19: Whisk until no white no white streaks remaining.

Step 20: Then add the next portion.

Step 21: Be patient, keep folding gently.

Step 22: When all the meringue is fully incorporated, the batter becomes airy and velvety.

Step 23: Line only the bottom of the pan, leaving the sides un-greased.

Step 24: Pour the batter into the prepared pan.

Step 25: Use an offset spatula to level the batter for even baking.

Step 26: Especially around the edges and the corners.

Step 27: Before baking, lift the pan a few inches off the work surface and tap it down to release any trapped air pockets in the batter.

Step 28: Bake in a preheated oven for 10 – 12 minutes.

Step 29: You can check for doneness by inserting a skewer into the centre and it comes out clean. Once it’s done, remove it from the oven immediately.

Step 30: Let the cake cool completely in the pan. As you can see, the cake has no sign of deflating, which is exactly I was hoping for.

Tips for making the BEST coffee chiffon layer cake

• Use the Right Coffee – For a deep coffee flavour, use instant coffee or espresso powder dissolved in warm water. Avoid adding too much liquid, as it can affect the cake’s texture.
• Whip Egg Whites to the Right Stage – The secret to chiffon cake’s airy texture is properly whipped egg whites. Beat them until soft peaks form, then gradually add sugar and continue whipping until glossy, stiff peaks form.
• Gently Fold the Batter – When folding the whipped egg whites into the batter, use a whisk and a gentle hand to avoid deflating the air, which keeps the cake light and fluffy.
• Ungreased the Sizes of the Pan – Chiffon cakes need to cling to the sides of the pan as they bake. I prefer to line just the bottom of the pan and leave the sides ungreased. This helps the cake rise properly and makes it easier to remove from the pan after baking.
• Don’t Rush the Cooling Process – Let the cake cool completely before removing it from the pan. If it’s still warm, it may stick or tear apart.

How to serve this Coffee Chiffon Layer Cake

• Chill Before Serving – Let the assembled cake rest in the fridge for at least an hour to allow the flavours to meld and the coffee whipped cream to set. This makes slicing easier and enhances the taste.
• Use a Sharp Knife – For clean slices, use a sharp, serrated knife and wipe it clean between cuts to keep the layers neat.
• Plate with a Finishing Touch – Serve each slice with a light dusting of cocoa powder, extra toffee crunch, or a drizzle of coffee syrup for added flavour.
• Pair with a Drink – This cake goes beautifully with a cup of black coffee, a latte, or even a glass of cold brew to complement its deep coffee notes.
• Serve at the Right Temperature – If stored in the fridge, let the cake sit at room temperature for about 10 – 15 minutes before serving to bring out the best texture and flavour.

Check out the video tutorial

Recipe Frequently Asked Questions

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Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛

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