Malaysian White Coffee Chiffon Cake

Light, airy, and full of smooth Malaysian white coffee flavor, this White Coffee Chiffon Cake is the perfect treat for coffee lovers. Learn tips, tricks, and storage secrets for the perfect chiffon every time.

If you’ve been around here for a while, you know I LOVE chiffon cakes. They’re light, bouncy, and just so fun to eat. This white coffee chiffon cake is one of those recipes I’ve been super excited to share because it’s a little different from the usual coffee chiffon. And yes—the “white” in white coffee is confusing because the coffee is definitely not white.

I’ve heard about white coffee for years, especially how popular it is in Malaysia, so when my husband traveled there recently, I told him: “Please bring me a big pack of white coffee!” I’ve always been a black coffee person, but I was really intrigued by this Malaysian-style white coffee and wanted to use it specifically in baking. And let me tell you…it’s SO good in chiffon cake. The aroma, the flavor—it gives the cake that unmistakable Southeast Asian coffee shop vibe.

What Is Malaysian White Coffee? (And Why It Isn’t Actually White)

Despite the name, white coffee isn’t made from white beans or roasted lightly. In Malaysia, “white coffee” refers to coffee beans roasted in margarine (traditionally palm-based), without the addition of sugar, giving the coffee a lighter roast profile and a very smooth, aromatic flavor.

This Malaysian white coffee has a very distinct flavor that carries beautifully in baked goods—especially chiffon cakes, because the airy crumb lets the fragrance come through. So, if you also have a pack of 3-in-1 white coffee mix sitting around, here’s the perfect way to use it.

Why You’ll Like This Recipe

1. The flavor is amazing — white coffee gives a uniquely smooth, caramel-coffee aroma that’s different from regular coffee chiffon.
2. Super soft and airy — the combination of cake flour + stable meringue makes the cake cloud-soft.
3. Great rise — the method ensures tall, even height without collapse.
4. Uses pantry-friendly 3-in-1 white coffee mix — no fancy extraction needed.
5. Perfect for coffee lovers who want something lighter and not too sweet.

Ingredients & Substitutions (No Measurements)

1. White coffee mix
   Use any Malaysian-style 3-in-1 white coffee. Regular instant coffee works too but the flavor will be different.
2. Hot water
   Needed to dissolve the coffee mix.
3. Neutral oil
   Any neutral oil like canola, vegetable, or grapeseed.
4. Egg yolks & egg whites
   I recommend using a kitchen scale to weigh because eggs come in different sizes. I use large-size eggs. Separate when cold for easier handling.
5. Cake flour
   Provides the chiffon’s delicate structure.
6. Sugar
   Regular granulated sugar. Do not reduce too much or the meringue may be unstable.
7. Vinegar or lemon juice
   Acid helps stabilize the meringue. You can also use cream of tartar.

How to Store Chiffon Cake

1. At room temperature (best option):
   Keep the cake in an airtight container for up to 3 days. Chiffon stays soft and moist at room temp. Avoid refrigerating unless absolutely necessary.
2. In the refrigerator (if your kitchen is very warm):
   Wrap the cake in plastic wrap to prevent dryness, then place it in an airtight container. Refrigerate for up to 5 days. Bring to room temperature before eating for the fluffiest texture.
3. Freezing (great for longer storage):
   Wrap the whole cake or individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 1 month for best flavor. Thaw at room temperature (while still wrapped) for about an hour.
4. Make-ahead tip:
   Chiffon cake tastes even better the next day, so feel free to bake it 24 hours ahead of serving. Just store it properly so it stays soft and bouncy.

Frequently Asked Questions

1. Can I use regular instant coffee instead of white coffee?
   Yes! The cake will still taste great, but the flavor won’t have that smooth, creamy, slightly caramelized aroma that Malaysian white coffee is known for. Regular instant coffee tends to taste sharper and more bitter.
2. Can I use freshly brewed coffee?
   You can, but it’s not ideal. Brewed coffee is more diluted and won’t give you the same strong aroma. Instant white coffee mix gives the most consistent and intense flavor.
3. Why did my chiffon cake collapse?
   The most common reasons are underbaking, overfolding the batter, under- or over-whipped meringue, or using a greased/nonstick pan. Chiffon needs an ungreased surface to cling to or it will deflate.
4. Is it normal for chiffon cake to crack on top?
   Totally normal! That cracked top becomes the bottom once the cake is unmolded. A crack usually means your chiffon rose well.
5. Why is my chiffon cake dense or rubbery?
   This happens when the flour isn’t fully incorporated, the batter is overmixed, or the meringue is unstable. Low oven temperature can also make the cake dense. The batter should stay fluffy and airy going into the oven.
6. Can I bake chiffon in a regular round cake pan?
   No, the cake will not rise well and most likely will collapse when you cool it down. A tube pan still gives the most reliable rise.
7. Can I reduce the sugar?
   I don’t recommend. This cake is not very sweet. At least follow the recipe exactly for the first time and see how it’s like before you start adjusting
8. Why does chiffon taste better the next day?
   The flavor intensifies and deepens overnight, especially when paired with coffee. The crumb also becomes softer as moisture distributes evenly throughout the cake.

This Malaysian white coffee chiffon cake is one of those recipes that feels special but is actually super simple once you get the hang of the chiffon method. I really love how Malaysian white coffee produces a smooth, nutty, milky aroma that’s so distinct from using regular instant coffee. If you’ve never baked with white coffee before, this is definitely the place to start.

If you’re feeling extra indulgent, serve with a lightly sweetened whipped cream or a drizzle of white coffee glaze—trust me, it’s heavenly.