[PARTNER] Goldilocks' Mocha Chiffon Cake

Dig in to one of the cake classics sold at Goldilocks, the Mocha Chiffon Cake!

Goldilocks' Mocha Chiffon Cake (Goldilocks' Bakeshop)

Goldilocks' Mocha Chiffon Cake (Goldilocks' Bakeshop)

Dry Ingredients

Cake Flour - 1 cup
Sugar - ¼ cup + 2 tbsp
Salt - 1 tsp
Unsweetened Cocoa Powder - 1 tsp
Coffee Powder - 2 tbsp
Baking Powder - 1 tsp

Egg Yolk Mixture

Egg Yolks - 4
Corn Oil - ¼ cup + 2 tbsp
Evaporated Milk - ⅓ cup
Water - ⅛ cup + 1 tbsp

Egg White Mixture

Egg Whites - 4
Cream of Tartar - ¼ tsp
Sugar - ½ cup

Icing & Filling

Mocha Buttercream - 2 cups

Yield: 1 - 8” x 12” rectangular cake


Pre-heat oven to 325˚F

  1. Line the bottom and sides of your chosen pan/s with parchment paper making sure the lining on the sides covers the full height of the pan.

  2. Sift all dry ingredients and set aside.

  3. Combine egg yolk mixture ingredients in a mixing bowl with paddle attachment. Mix at low speed until all ingredients are blended.

  4. Add dry ingredients at low speed. Mix for 2 minutes until batter is smooth. Scrape sides to ensure consistent mixture as needed, then set aside.

  5. Beat the egg whites, cream of tartar, and sugar in a bowl with a wire whisk attachment for 1 minute at low speed.

  6. Increase mixer to medium speed, and continue mixing for 3 minutes until medium peaks form.

  7. Fold egg yolk mixture into whipped egg white mixture at low speed for 8-10 seconds.

  8. Increase mixer speed to medium for 2 seconds. Don’t over-mix.

  9. Pour the batter onto the prepared pan(s).

  10. Bake for 20-22 minutes, or until an inserted cake tester comes out clean.

  11. Let the cake stand for 5-10 minutes before inverting & placing on a rack to cool. Peel off the liner once cool.

  12. Spread ¼ cup of Mocha Buttercream on top of the sponge.


Mocha Buttercream


Coffee Powder - 1 tsp
Evaporated Milk - ⅛ cup
Margarine (softened) - ½ cup
Unsalted Butter (softened) - ½ cup
Confectioners Sugar - 1½ cup


  1. Dissolve coffee powder in evaporated milk, and then set aside.

  2. Cube softened margarine and butter, and then mix in a bowl with paddle attachment.

  3. Cream margarine and butter at low speed until soft and well blended. Occasionally scrape the bottom and sides of the bowl.

  4. When the margarine and butter soften, switch the mixer to medium speed, and continue creaming until the mix’s volume increases.

  5. Set mixer to low speed, and add confectioner’s sugar. Continue mixing until all the sugar dissolves and the mixture is smooth.

  6. Occasionally scrape the bottom and sides of the bowl to ensure that the sugar particles are dissolved.

  7. Once the mixture is smooth, gradually add the milk-coffee combination under low speed, and continue mixing until fully blended with the mixture.