Coffee Chiffon Lace Cake
Prep time
Bake / Cook time
Total time
Soft and delicious coffee chiffon cake decorated with coffee-flavored buttercream in a lace pattern.
Serves: 10
For the Coffee Chiffon Cake:
  • 2 ½ cups cake flour
  • 1 teaspoon salt
  • 1 ½ cups sugar
  • 3 teaspoons baking powder
  • 2 tablespoons espresso coffee
  • ¾ cup hot water
  • ½ cup vegetable oil
  • 8 egg yolks
  • 8 egg whites
  • 1 teaspoon cream of tartar
For the Coffee Buttercream:
  • 1 ½ cups butter at room temperature
  • 8 cups confectioner’s sugar
  • 8 teaspoons instant espresso dissolved in ½ cup hot water
  • 1 teaspoon salt
  • 3 teaspoons vanilla
For the Coffee Chiffon Cake:
  1. Preheat oven to 350 F. Prepare 10-inch ungreased tube pan or two 8” x 3” round springform pans.
  2. Add the coffee to the hot water and stir to dissolve.
  3. In a bowl, sift together the flour, salt, baking powder and 1 cup of the sugar.
  4. Make a well in the center of the flour mixture and pour in the oil and the dissolved coffee. Whisk well to combine.
  5. Add egg yolks and mix well. Set aside.
  6. Place the egg whites in a clean, grease-free bowl. Beat the egg whites and cream of tartar with a wire whip at medium speed until frothy.
  7. Gradually add the remaining ½ cup sugar until the egg whites reach medium peaks.
  8. Using a rubber spatula, gently fold about a cup of the egg whites into the batter making sure to scrape the bottom of the bowl, until lightly blended.
  9. Add about ⅓ of the remaining egg whites into the batter, cutting and folding to combine and taking care not to deflate the egg whites.
  10. Repeat until all the egg whites have been incorporated into the batter.
  11. Pour the batter into the prepared tube pan or springform pans.
  12. Bake for about 45 minutes if using a tube pan. If using springform pans, bake for about 25 minutes. Middle of the cake will spring back when touched.
  13. Invert tube pan onto the neck of a bottle to cool.
  14. If using springform pans, invert the pans and let the edges of each pan rest on three soup cans of the same height.
For the Coffee Buttercream:
  1. Cream butter until light and fluffy.
  2. At low speed, add salt and vanilla, and then slowly add the dissolved coffee. Mix until well incorporated.
  3. Still at low speed, gradually add the sifted confectioner’s sugar. Beat until well blended.
  4. Increase speed to medium and beat buttercream until light and fluffy.
  5. Tint buttercream as desired.
  6. To make a lace pattern, use a small star tip and start piping on the top edge of the cake. Pipe a curved line that goes up and down all around the cake. Continue until the entire cake is covered. Pipe a small star where each curve meets.
Recipe by SugaryWinzy at