Coffee Cloud Cake Recipe

Name: Coffee Cloud Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. instant coffee granules, divided; 1 c. boiling water; 2 c. all-purpose flour; 1 Tbsp. baking powder; 1/2 tsp. salt; 6 large eggs, separated; 2 c. sugar, divided; 1 tsp. vanilla extract; 2 1/2 c. chopped walnuts, divided; 1/2 tsp. cream of tartar; 1/4 c. milk; 1 (16 oz.) pkg. powdered sugar, sifted; 1/4 c. plus 2 Tbsp. butter or margarine, softened

Servings: persons

2 Tbsp. instant coffee granules, divided
1 c. boiling water
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
6 large eggs, separated
2 c. sugar, divided
1 tsp. vanilla extract
2 1/2 c. chopped walnuts, divided
1/2 tsp. cream of tartar
1/4 c. milk
1 (16 oz.) pkg. powdered sugar, sifted
1/4 c. plus 2 Tbsp. butter or margarine, softened

1
Dissolve 1 tablespoon granules in boiling water.
2
Set aside. Combine flour, baking powder and salt; set aside.
3
Beat egg yolks in a large mixing bowl until thick and pale.
4
Gradually add 1 1/2 cups sugar; beat until blended.
5
Beat an additional 5 minutes at high speed.
6
Add reserved flour mixture to egg yolk mixture, alternately with reserved coffee mixture, beginning and ending with flour mixture.
7
Mix after each addition.
8
Stir in vanilla and 1 cup walnuts.
9
Beat egg whites and cream of tartar at high speed of an electric mixer until foamy.
10
Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes).
11
Fold one-fourth of egg white mixture into egg yolk mixture; carefully fold in remaining egg white mixture.
12
Pour batter into an ungreased 10-inch tube pan. Bake at 350u00b0 for 60 to 70 minutes or until cake springs back when lightly touched.
13
Invert pan, using a narrow metal spatula; remove from pan.
14
Place on a serving plate.

2850

kcal

Calories

187

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbsp. instant coffee granules, divided, 1 c. boiling water, 2 c. all-purpose flour, 1 Tbsp. baking powder, and more.

Yes, Coffee Cloud Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee Cloud Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions