When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Delicious Mocha Chiffon Cake Recipe

Mocha Chiffon Cake Recipe

Mocha Chiffon Cake filled with butter cream filling and frosted with fudge frosting. Light and airy; filling the house with the scent of mocha as it bakes.

Four Layer Mocha Chiffon Cake, frosted, on flower plate

3/4 cup Boiling water
1/2 cup Cocoa
1 tsp Instant coffee granules
1 3/4 cups Cake flour
1 3/4 cups Granulated sugar
1 1/2 tsp Baking soda
1/2 tsp Salt
8 Eggs, separated
1/2 cup Vegetable oil
2 tsp Vanilla extract
1/2 tsp Cream of Tartar

Chocolate-Coffee Butter Cream Filling
Chocolate Fudge Frosting
Garnish: chocolate-covered coffee beans

Oven Temp ~ 325°
Baking Time ~ 17 -
Pan Type ~ four  9-inch round cake pans
Preheat oven, grease and flour cake pans.

To make the mocha mix, stir together the first 3 ingredients until well blended; cool.

Combine flour and the next 3 ingredients in a large mixing bowl. Add in the mocha mixture, egg yolks, oil and vanilla; beat at medium speed with an electric mixer until smooth.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into four prepared pans.

This is a four layer chiffon cake, make sure to use four pans when baking.

Bake 2 layers at a time until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks covered with plastic wrap or wax paper to prevent layers from adhering to racks.

Spread about 1/2 cup Chocolate Coffee Butter Cream Filling between layers. Frost with Chocolate Fudge Frosting. Garnish. Store Mocha Chiffon Cake in refrigerator.

RECIPE NOTE: To a make a torte, cut each cake layer in half horizontally with a serrated knife and use 1/4 cup Chocolate-Coffee Butter Cream Filling between layers. Frost as directed.

Nutrition facts: for the Mocha Chiffon Cake
Serving Size 80 g
Calories 234
Calories from Fat 85
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 2.2g 11%
Trans Fat 0.0g
Cholesterol 82mg 27%
Sodium 223mg 9%
Total Carbohydrates 34.1g 11%
Dietary Fiber 1.2g 5%
Sugars 22.2g
Protein 4.7g
Vitamin A 2% • Vitamin C 0% • Calcium 2% • Iron 8%

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User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!