Go Back Email Link
+ servings
Close up shot of Chiffon cake with mocha glaze.

Chiffon Cake with Mocha Icing

Not too sweet, not too rich, and just the right amount of frosting, Chiffon Cake with Icing is a simple but stunning cake to grace any special dinner.
Course Dessert
Cuisine Asian
Keyword mocha chiffon
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 16
Calories 342kcal
Author sanna


  • 7 egg yolks from large eggs, at room temperature
  • 1 cup sugar
  • 3/4 cup water
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 7 egg whites from large eggs, at room temperature
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar

For the Mocha Icing

  • 1/4 cup unsalted butter
  • 1 tsp instant coffee powder
  • 1 tsp cocoa powder
  • 2 cups icing sugar
  • 6 tbsp heavy cream or more, at room temperature
  • 1/4-1/2 cup grated chocolate


  • Preheat oven to 350 F. Prepare an ungreased 10-inch tube pan. In a medium bowl, combine flour, salt, and baking powder.
  •  In the bowl of a stand mixer, whisk the egg whites on medium-high speed until frothy. Add the cream of tartar and continue to whisk until egg whites form soft peaks. Gradually add 1/2 cup sugar while the mixer is running and continue beating until the egg whites form firm peaks that hold its shape when the whisk is lifted.
  • Meanwhile, beat the egg yolks in a bowl until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and vanilla extract. Mix well.
  • Add flour mixture gradually into the yolk mixture and mix until the batter is smooth. Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Pour batter into a prepared 10-inch tube pan. Bake for 60-65 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Invert cake on top of an overturned mug and let cool.
  • To unmold cake, loosen sides with a knife. Using your hands, gently push the cake away and downwards from the walls of the pan. Remove the outer ring. Loosen the bottom of the cake with a spatula. Remove gently and invert to a serving plate. 

Make the Mocha Icing

  • Melt the butter in the microwave. Stir in the coffee granules and cocoa powder until dissolved. Let the mixture cool down a bit. In a large mixing bowl, combine the butter mixture, icing sugar, and heavy cream. Whisk together until smooth. Add more cream, 1 teaspoon at a time, if the icing turned out too thick for spreading.
  • Spread the icing on the cake and garnish with grated chocolate.


  • It is important for the eggs and water to be at room temperature for the egg whites to achieve its maximum whipped volume.
  • For the mocha icing, make sure the cream is in room temperature. Cold cream may make the butter form grits.
  • To make grated chocolate, simply grate a chocolate bar using a cheese grater.
Nutrition Facts
Chiffon Cake with Mocha Icing
Amount Per Serving (1 serving)
Calories 342 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 100mg33%
Sodium 176mg8%
Potassium 163mg5%
Carbohydrates 48g16%
Sugar 35g39%
Protein 4g8%
Vitamin A 285IU6%
Calcium 59mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1serving | Calories: 342kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 176mg | Potassium: 163mg | Sugar: 35g | Vitamin A: 285IU | Calcium: 59mg | Iron: 1.1mg