Vanilla-Coffee-Chocolate Layer Cake

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Three light sponge layers – vanilla, coffee, and chocolate – stacked with a fluffy coffee-vanilla cream. The layers are intentionally thin and airy rather than thick birthday-cake layers, giving the finished cake a soft, elegant texture.

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Prep Time 35

Cook Time 14

Cooling & Assembly Time 2 10

Total Time 3

Servings: 16 to 20 pieces

Course: Cakes & Coffee Cakes

Cuisine: Jewish

Ingredients Equipment Method Notes

Ingredients

Three-Flavor Sponge

10 large eggs (separated)
1/2 cup granulated sugar (100 g)
1/3 cup water (80 mL)
1 Tbsp vanilla extract (15 mL)
1 1/4 cups oil (300 mL)
1/2 tsp fine salt (3 g)
2 1/4 cups all-purpose flour (270 g)
1 tsp baking powder (4 g)

Coffee Layer

2 tsp instant coffee
2 tsp hot water

Chocolate Layer

1 Tbsp unsweetened cocoa powder (about 5 g)
1 Tbsp hot water (15 mL)

Safe Coffee-Vanilla Cream

2 cups non-dairy whipping cream (480 mL), cold
1 small package instant vanilla pudding mix (about 3.4 oz; 96 g)
1/4 cup confectioners' sugar (30 g), or less if the whipping cream is already very sweet
1 tsp vanilla extract (5 mL)
2 tsp instant coffee
1 Tbsp hot water (15 mL)

Equipment

Stand mixer or electric hand mixer
Very large mixing bowl
Second large bowl
3 medium bowls
Whisk and rubber spatula
Digital scale, strongly recommended
Three 9 x 13-inch / 23 x 33-cm shallow baking pans
Parchment paper
Offset spatula
Wire cooling racks
Large serving board or platter
Serrated knife

Method

Preheat and prepare. Preheat the oven to 350°F / 175°C. Line three 9 x 13-inch / 23 x 33-cm pans with parchment and lightly grease the parchment.
Separate the eggs. Place the 10 egg whites in a completely clean, grease-free mixer bowl. Place the yolks in a separate large bowl.
Whip the egg whites. Beat the whites on medium-high until foamy, white, and beginning to hold soft peaks.
Add the sugar gradually. Slowly add the 1/2 cup / 100 g sugar while continuing to whip.
Beat to stiff glossy peaks. Stop when the whites look smooth and glossy and stand upright when the whisk is lifted. Do not beat until dry or clumpy.
Make the yolk mixture. To the yolks add the water, vanilla, oil, and salt. Whisk until smooth.
Combine flour and baking powder. Whisk the flour and baking powder together for about 30 seconds.
Add flour to the yolks. Add the flour mixture gradually to the yolk mixture and mix only until smooth. The mixture will be much heavier than the whipped whites.
Lighten the yolk batter. Stir about one-quarter of the whipped whites into the yolk mixture to loosen it.
Fold in the remaining whites. Add the remaining whites in 2-3 additions. Fold gently with a spatula: cut through the center, scrape along the bottom, lift upward, and fold over. Stop when no obvious white streaks remain.
Divide the batter. Weigh the finished batter and divide the total by 3. Put equal amounts into three bowls.
Make the vanilla layer. Leave the first bowl plain.
Make the coffee layer. Stir 2 tsp instant coffee with 2 tsp hot water until dissolved. Let cool for a minute, then fold gently into the second batter portion.
Make the chocolate layer. Stir 1 Tbsp cocoa with 1 Tbsp hot water until smooth. Let cool briefly, then fold into the third batter portion.
Fill the pans. Spread one flavor into each prepared pan in a thin, even layer, paying attention to the corners.
Bake. Bake at 350°F / 175°C for about 10-14 minutes. Begin checking around 9-10 minutes.
Check for doneness. The surface should be fully set, the cake should spring back lightly, and the edges may begin pulling slightly from the pan. Do not wait for deep browning.
Cool briefly. Let the layers cool about 5 minutes in their pans.
Remove and cool completely. Turn each layer onto parchment or a wire rack, remove the baking parchment, and cool for about 30 minutes.
Dissolve the coffee for the cream. Stir 2 tsp instant coffee into 1 Tbsp hot water until smooth. Cool completely.
Start whipping the cream. Place the cold non-dairy whipping cream in a cold mixer bowl and beat until it begins to thicken.
Add pudding, sugar, and vanilla. Add the vanilla pudding mix, confectioners’ sugar, and vanilla. Beat on medium-high.
Add the cooled coffee. Pour in the cooled coffee mixture and continue beating until stiff peaks form. Stop as soon as the cream holds its shape.
Start assembly with the chocolate layer. Place the chocolate sponge on a large serving board or platter.
Add the first cream layer. Spread about 1 1/4 cups coffee cream evenly over the chocolate sponge.
Add the coffee sponge. Place the coffee sponge gently on top without pressing hard.
Add the second cream layer. Spread another 1 1/4 cups cream evenly over the coffee sponge.
Add the vanilla sponge. Place the vanilla sponge on top.
Finish the top. Spread the remaining coffee cream over the top. Leave the sides mostly exposed so the three sponge colors remain visible.
Chill. Refrigerate for at least 1 hour before slicing. The cream will firm and the sponge will soften slightly.
Slice. Use a serrated knife with a gentle sawing motion. Clean the knife between cuts for neat pieces.

Notes

Thin Sponge Layers

This is a thin-layer sponge cake. The layers should be soft, airy, and relatively thin. That is why the baking time is short.

Make Ahead, Storage & Freezing

Make ahead: This cake is excellent assembled 1 day ahead and refrigerated overnight.
Refrigerator: Keep covered for up to 4 days. Let individual servings sit at room temperature for about 15-20 minutes before eating.
Freeze sponge layers: Wrap tightly and freeze for up to 2 months.
Freeze assembled cake: Individual pieces may be frozen for about 1 month for best texture. Thaw overnight in the refrigerator.

Bubby’s Tip

Do not rush the folding. This cake gets its softness from the air in the whipped egg whites. Once they are folded into the batter, every hard stir takes some of that air away. Gentle hands give you light cake.

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Vanilla-Coffee-Chocolate Layer Cake