Skip to Content

Chocolate Chiffon Cake

Chocolate Chiffon Cake is made with whipped eggs and oil. Oil makes the cake moist, and whipped eggs make it light. This recipe can be baked as a layer cake or in a tube pan.

What is Chiffon Cake?

Chiffon cake is sort-of a cross between a rich buttery cake and an airy sponge cake. It’s got the best of both worlds.

The lightness comes from first whipping up the yolks with the other ingredients and then folding in whipped egg whites. There’s also a generous dose of baking powder in the batter to help expand all those air bubbles.

When baked in an ungreased tube pan, this cake puffs up super-high and is light as a cloud. This is also why I don’t recommend a non-stick tube pan. You want the batter to grip the sides of the pan and rise high.

The cake is made with oil and water in the batter, which help create the soft crumb in the cake. The oil not only adds moisture to the cake, but the oil coats the flour which prevents gluten formation. So this cake is very, very tender.

Oil stays liquid when chilled, so a chiffon cake will stay soft, even when refrigerated.

Scroll through the process photos to see how to make Chocolate Chiffon Cake:

a mixing bowl with eggs and a pile of sifted flour cocoa and sugar on parchment paper
1. Combine the oil, yolks, water and vanilla in a mixing bowl. 2. Sift the dry ingredients with 1 cup of sugar.
a bowl of chocolate cake batter and a bowl of whipped egg whites. Folding egg whites into cake batter.
1. Mix the wet ingredients with the flour mixture and whip the egg whites separately. 2. Fold the egg whites into the base in 3 increments.
a chocolate chiffon cake before and after baking.
1. Pour the batter into an ungreased angel food pan. Do not use a non-stick pan. 2. Bake until the center springs back when pressed or test with a toothpick.
an angel food cake pan upside down on a cooling rack.
Cool the cake upside down to prevent shrinking. Do not grease the pan or use a non-stick pan or the cake may fall out before it’s cooled.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Print Recipe
4.84 from 6 reviews

Chocolate Chiffon Cake

Chocolate Chiffon Cake is made with whipped eggs and oil. Oil makes the cake moist, and whipped eggs make it light. This recipe can be baked as a layer cake or in a tube pan.
Prep Time20 mins
Bake Time45 mins
Total Time1 hr 5 mins
12 servings

Ingredients

  • 3 1/2 oz vegetable oil (1/2 cup)
  • 6 large eggs (separated)
  • 6 oz water (3/4 cup)
  • 1 tablespoon vanilla extract
  • 8 oz cake flour (1 3/4 cups)
  • 2 oz cocoa powder (1/2 cup)
  • 12 oz granulated sugar (1 1/2 cups, divided)
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt

Instructions

  • Preheat the oven to 325°F. For a traditional chiffon cake, use an ungreased 10" tube pan (not non-stick). If you want to make a layer cake line two 8” cake pans with parchment paper or butter and flour the bottom of the pans only.
  • Combine the oil, egg yolks, water and vanilla in a mixer bowl. Mix on medium speed until well combined.
    3 1/2 oz vegetable oil, 6 large eggs, 6 oz water, 1 tablespoon vanilla extract
  • Sift the flour with the cocoa, 1 cup of the sugar, the baking powder and salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside
    8 oz cake flour, 2 oz cocoa powder, 12 oz granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon table salt
  • Whip the egg whites on medium speed to soft peak. Gradually add the remaining ½ cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.
    6 large eggs, 12 oz granulated sugar
  • If making a layer cake, divide the batter between the two pans. If you're using a tube pan, pour all the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, 30-35 minutes for the layers or about 50-60 minutes for the tube pan.
  • Cool the cake completely in the pan. If your using a tube pan cool the cake upside down in the pan.

Equipment

My Book
KA Stand Mixer
Angel Food Pan
Kitchen Scale

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Video

Nutrition

Serving: 12g | Calories: 224kcal | Carbohydrates: 45g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 237mg | Potassium: 124mg | Fiber: 2g | Sugar: 29g | Vitamin A: 119IU | Calcium: 81mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating




jane raskin

Sunday 10th of April 2022

GOOD, EASY

Linda

Sunday 3rd of April 2022

I made this cake yesterday. What a beautiful airy sponge! I did make a few tweaks for baking at high altitude and I used a non stick Bundt pan because it was what I had but it turned out perfectly. This one will definitely being going into my recipe box. I think it would be lovely with fresh whipped cream and strawberries when they’re in season.

Alison

Tuesday 26th of July 2022

@Linda, what were the tweaks you made? I will be baking this cake in high altitude Sunday.

Mary

Sunday 3rd of April 2022

I am going to try this recipe soon (probably today!), but I am curious about: 1.) the addition of baking powder, and 2.) the amount of baking powder in a cake that I have, before this, learned to be leavened by the eggs alone.

Eileen Gray

Sunday 3rd of April 2022

The baking powder gives the cake extra lift. It's a very wet batter and could loose some height without the help of the baking powder. You could leave it out and the cake would probably rise. But I don't believe it would be quite as light.