This is a cake my mom used to make for my birthday and whenever I would ask her to make it.


Recipe Summary

30 mins
1 hr
30 mins
2 hrs
1 10-inch tube pan


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.

  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.

  • Beat 2 cups confectioners' sugar and 1 cup butter together in a bowl until creamy; add egg yolks, 1 at a time, until fully incorporated.

  • Mix flour and baking powder together in a bowl. Stir flour mixture into creamed butter mixture, alternating with cooled coffee until just mixed; mix in sprinkles. Fold egg whites into batter. Pour batter into the prepared pan.

  • Bake in the preheated oven until edges of cake pull away from sides and a toothpick inserted in the center comes out clean, about 1 hour. Cool cake in pan for 1/2 hour before turning onto a serving plate.

  • Beat 2 cups confectioners' sugar, 1/2 cup butter, and cocoa powder together in a bowl until smooth; beat in hot coffee and vanilla extract until frosting is creamy. Spread frosting onto cooled cake.

Cook's Note:

Can also be baked in two 1-pound bread pans lined with waxed paper.

Use real chocolate sprinkles versus artificially-flavored because they can turn the cake orange.

Nutrition Facts

549 calories; protein 5g 10% DV; carbohydrates 70.4g 23% DV; fat 28.3g 44% DV; cholesterol 123.1mg 41% DV; sodium 271.8mg 11% DV. Full Nutrition

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Rating: 5 stars
I love it it was so yummy my family ate it right up. Read More