Chocolate Chiffon Cake
Chocolate Chiffon Cake has the deep cocoa flavor of a chocolate layer cake and the light, airy texture of a chiffon — the best of both worlds.
Table of contents
What is Chiffon Cake?
Chiffon cake is a cross between a rich butter cake and an airy sponge cake — lighter than one, richer than the other. Learn all about chiffon cake technique here.
Ingredients
Ingredient Notes
- Cake Flour – Low protein cake flour makes a very tender cake. I prefer bleached cake flour for the softest crumb, but unbleached cake flour will work.
- Cocoa – I prefer Dutched cocoa powder for the rich color and flavor. You can use “natural” cocoa powder and get good results.
- Oil – The oil not only adds moisture to the cake, but also coats the flour which prevents gluten formation. Oil stays liquid when chilled, so the cake will stay soft, even when refrigerated.
- Eggs – Eggs provide both structure and lift. The yolks emulsify the oil and liquid for a smooth batter; the whipped whites create the airy texture chiffon is known for.
- Baking Powder – It looks like a lot of baking powder in the recipe. But this cake needs to rise high in the oven. The structure from the eggs will support the air in in the cake and the baking powder will expand those bubbles for the lightest cake.
Process Photos
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
- Combine the oil, yolks, water and vanilla in a mixing bowl.
- Add the yolks and whisk until the mixture is emulsified.
- Add the dry ingredients and whisk until light and aerated.
- Whip the egg whites to full peak.
- Fold the egg whites into the base in 3 increments.
- Pour the batter into an ungreased angel food pan.
- Bake until the center springs back when pressed or test with a toothpick.
- Cool the cake upside down.
Storage:
Chocolate Chiffon Cake can be held at room temperature for 3-4 days. Leftover slices can be wrapped and frozen for 1-2 months.
More Chiffon Cakes:
More Ways to Use Chiffon Cake:
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Chocolate Chiffon Cake Recipe
This Chocolate Chiffon Cake starts with my classic Vanilla Chiffon Cake base and layers deep chocolate flavor from Dutch cocoa powder. The result is a tender, airy cake with unmistakable chocolate flavor.
Video
servings
Start Cooking
Ingredients
- 3 1/2 oz vegetable oil (1/2 cup)
- 6 large eggs (room temp, separated)
- 6 oz water (3/4 cup)
- 1 tablespoon vanilla extract
- 8 oz cake flour (1 3/4 cups, see note)
- 2 oz dutch process 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”x3" 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 aside8 oz cake flour, 2 oz dutch process 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.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Can this recipe be used for cupcakes?
Hi Eileen, I want to pair this cake with your chocolate whipped cream. Does it need simple syrup? If so, is 1 batch sufficient? Thank you.
Chiffon cake doesn’t need simple syrup since the oil keeps the cake moist. But you can add the syrup for another layer of flavor if you’d like. One batch of syrup should be plenty.
@Eileen Gray, This cake is DELICIOUS! Thank you for sharing it.
You are welcome!
GOOD, EASY
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.
@Linda, what were the tweaks you made? I will be baking this cake in high altitude Sunday.
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.
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.