Decaffeinated Coffee Chiffon Cake with Espresso Glaze
A light and airy chiffon cake made using decaffeinated coffee for subtle coffee notes, topped with a rich espresso glaze that enhances the coffee flavor without the caffeine kick. This american-inspired desserts ready in about 80 minutes layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup decaffeinated brewed coffee, cooled
- 1/2 cup vegetable oil
- 5 large egg yolks
- 1 tsp vanilla extract
- 7 large egg whites
- 1/2 tsp cream of tartar
- 1 tbsp instant espresso powder
- 1 cup powdered sugar
- 2 tbsp hot water
Instructions
- Step 1: Preheat oven to 325°F (163°C). In a large bowl, sift together 1 3/4 cups all-purpose flour, 1 cup granulated sugar (reserve 1/4 cup for egg whites), 1 tsp baking powder, and 1/2 tsp salt.
- Step 2: In a separate bowl, whisk 3/4 cup cooled decaffeinated brewed coffee, 1/2 cup vegetable oil, 5 large egg yolks, and 1 tsp vanilla extract until smooth. Pour wet mixture into dry ingredients and gently whisk until combined.
- Step 3: In a clean bowl, beat 7 large egg whites with 1/2 tsp cream of tartar until foamy. Gradually add reserved 1/4 cup granulated sugar, continuing to beat until stiff peaks form but not dry.
- Step 4: Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until no white streaks remain.
- Step 5: Pour batter into an ungreased 10-inch tube pan and bake for 55-60 minutes until a toothpick inserted comes out clean and the cake springs back when lightly pressed.
- Step 6: Invert the pan immediately onto a bottle or rack and let cool completely for at least 1 hour before removing.
- Step 7: For the espresso glaze, whisk together 1 tbsp instant espresso powder and 2 tbsp hot water until dissolved. Gradually whisk in 1 cup powdered sugar until smooth and pourable.
- Step 8: Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow glaze to set for 15 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Decaffeinated Coffee Chiffon Cake with Espresso Glaze take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Decaffeinated Coffee Chiffon Cake with Espresso Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Decaffeinated Coffee Chiffon Cake with Espresso Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Decaffeinated Coffee Chiffon Cake with Espresso Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Decaffeinated Coffee Chiffon Cake with Espresso Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
