Forevermama's Chocolate Chiffon Cake With Coffee Butter Frosting

Prep Time
Cook Time
1h 35m
Ready In

"I used to make this all the time when I was a teenager. I especially made it for a friends sister of mine who would randomly request that I make it and she would practically eat it by herself. The thing was, she remained thin (life just isn't fair)."

Original is 10-12 servings


  • Serving Size: 1 (345.1 g)
  • Calories 1197.3
  • Total Fat - 63.5 g
  • Saturated Fat - 22.2 g
  • Cholesterol - 1862.2 mg
  • Sodium - 568.9 mg
  • Total Carbohydrate - 130.1 g
  • Dietary Fiber - 3.7 g
  • Sugars - 107 g
  • Protein - 30.9 g
  • Calcium - 244.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1


Step 2

In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.

Step 3

Preheat oven to 325 degrees Fahrenheit.

Step 4

Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.

Step 5

Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.

Step 6

Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not under beat.

Step 7

Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.

Step 8

Bake 60 minutes, or until cake springs back when gently pressed.

Step 9


Step 10

In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.

Step 11

With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.

Step 12

If frosting seems too thick to spread, gradually beat in a little more hot milk.

Tips & Variations

No special items needed.

1 Reviews


Great cake but a lot of work! I would like to shorten the wait times on some of these steps which I think can easily be done next time I make this delicious cake. I did skip the frosting and just sprinkled the cake with powdered sugar. I did make one change by using 1/4 cup of coffee flour (from Trader Joe's) along with 1 1/2 cups of white flour to make up the 1 3/4 cups of flour. I also used 7 eggs -- and didn't measure out the egg whites -- using 7 egg whites and 7 egg yolks. Delicious cake which we enjoyed! Thanks for sharing!


review by:
(7 Aug 2017)

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