Coffee Crunch Cake
Vanilla Cake, Coffee Frosting, Cofffe Crunch
Chefs Mell Alog and Kevin Tanaka of Fairmont San Francisco | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Cake:
4½ cups cake flour
3 cups granulated sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup vegetable oil
12 large eggs, separated
2 tablespoons pure vanilla extract
Zest of 2 lemons
Coffee Crunch:
1½ cups granulated sugar
4 tablespoons brewed coffee
4 tablespoons light corn syrup
3 teaspoons baking soda
Coffee Frosting:
3 cups heavy cream
½ cup brewed coffee
6 tablespoons granulated sugar
METHOD
For the Cake:
Heat oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, 1½ cups sugar, baking powder, and salt. Add oil, egg yolks, vanilla, lemon zest, and 1½ cups water. Mix until smooth. In a seperate bowl of a stand mixer fitted with the whisk attachment, whip egg whites on medium-high speed. With mixer running, slowly stream in remaining 1½ cups sugar. Whip until stiff, glossy peaks form. Working in batches, fold whipped egg whites into batter. Divide batter into two 10-inch tube pans. Bake 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool 1 hour.
For the Coffee Crunch:
In a small saucepan over medium heat, bring sugar, coffee, and corn syrup to a boil. Cook until mixture reaches 300°F. Remove from heat. Sift baking soda into pan. Whisk just until combined. Pour onto a silicone-lined sheet tray. Let sit 30 minutes. Once cooled, tap lightly with a spoon to crack. Break into irregular pieces. Transfer to an airtight container and reserve.
For the Coffee Frosting:
In the bowl of a stand mixer fitted with the whisk attachment, whip cream until stiff peaks form. Add coffee and sugar. Mix until combined. Set aside.
To Assemble and Serve:
Place 1 Cake on a serving platter. Using an offset spatula, generously frost with Coffee Frosting. Adhere Coffee Crunch to top and sides. Slice and serve.
