Mocha Sponge Cake Recipe -
Mocha Sponge Cake Recipe
  • READY IN hrs

Mocha Sponge Cake

Recipe by  

"This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    40 mins
  • COOK

    35 mins

    1 hr 15 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
  2. In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
  3. In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
  4. Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2010

The recipe "caught my eye" due to poor reviews. Read recipe/reviews. Was sure it wasn't recipe at fault but the reviewers as most probaby don't know what a SPONGE/FOAM cake is, nor do they understand the concept of mixing procedure, texture & very light flavor of THESE cakes. It IS NOT a American heavy textured/flavored cake. I'm a profess. pastry chef/instructor. I make these cakes everyday/know the texture & very light flavor of these cakes are what makes them special. Sponge-type (also known as foam) cakes, depend on beaten eggs for their light, airy texture, the mixing & folding procedule is VERY important as the batter can deflate before it even goes into the oven. Because it has no butter/oil it is lighter in texture, the flavors are very slight. They DO NOT require a frosting, only a little Whip Cr. & fruit. Think of it as Angel Food Cake. I wk in an Asian bakery, this is like our cakes only sweeter. Made this w/extra TBL of expresso & cocoa. Baked in 8" Springform pan-3" hi. Rose 2 3/4", deflated (which is what they do) to 2 1/2". Removed deflated sugary crusted top, split cake. Lined pan ring with acetate strip, put 1/2 cake in bottom of ring. Cut strawberries in 1/2, place along edge of cake, filled center w/ & sliced strawb. Added 2nd 1/2 of cake, piped whip cr. on top,added fresh strawberries. Removed pan ring to display cake. It was beautiful & declicious. THANKS for sharing recipe. Important & recom. all read about Sponge/Foam cakes to understand them.

Most Helpful Critical Review
Sep 07, 2005

It was light and fluffy, but it was very disappointing and lacked flavor. I replaced the coffee flavored liqueur with more chocolate, and it sure didn’t make a difference. It was very bland, and nobody liked it. My brother wouldn’t even touch it after a bite, and that says something.


14 Ratings

Aug 03, 2010

I saw all the bad reviews and I tried it out of curiosity. It's an excellent recipe if you make a few changes. It was delicious, light, airy and soft. I increased the cocoa powder to a heaping tablespoon, Instead of chocolate flavored liqueur I used one tablespoon of good quality vanilla. Instead of espresso I used 1 tbsp of Nescafe crystals and 1 tablespoon of Kahlua. There was enough to fill both pans. I think the main reason people don't like it is because they don't know how to separate eggs or to beat whites to stiff peaks. I used superfine sugar and eggs at room temperature. Overall it's very satisfactory and only needs to be baked for 15 minutes at most! I used a chocolate ganache on top and a vanilla whipped cream to sandwich the two cakes together. Everyone loved it.

Mar 11, 2008

A'ight - so, I decided to give this recipe a try despite the horrible reviews, because the only complaints seemed to be about the flavour. I doubled the sugar, and put in more than double the original amount of coffee and cocoa. Everything else I did according to the recipe. It came out nice and spongy and the family liked it, although the recipe only made enough batter to fill one cake pan. Nevertheless, I thought it was tasty and made a good spongy cake, and it wasn't hard the next morning. I'm going to try it again with even more sugar and coffee next time.

Jul 12, 2010

apparently, not everyone appreciate what the cake is all about. Asian mocha cakes are very light and airy. They are not as sweet as typical American cakes or European cakes. If you make a butter mocha frosting it will compliment this cake very well.

Apr 26, 2007

Me, and my friend decided to ignore the other review. We made it any ways. It was rock hard the next day. It tasted like a bran muffin but with less flavor. We didn't care for this.

Jan 03, 2011

Really light and yummy. I made a whipped cream filling and a dark chocolate ganache glaze on top. The cake itself is a little sweet for me, so I'll cut back on sugar next time! O, this cake does NOT need to bake more than 15 minutes. Otherwise, it was a nice spongey cake (not as good as other Asian bakery mocha cakes, but pretty darn good for homemade).

Jan 29, 2008

I ignored the ratings and made this cake for my dad's birthday coz he loves mocha.. and it was very disappointing..


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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