Delight your taste buds and impress your guests with our collection of 20 Delicious Chiffon Cake Recipes Easy to Make! Whether you’re a baking novice or a seasoned pro, these light, fluffy cakes are sure to bring joy to any occasion. From classic vanilla to adventurous matcha, there’s a flavor for everyone. Ready to whisk up something wonderful? Let’s dive into these irresistible recipes!
Classic Vanilla Chiffon Cake
Softly, the morning light filters through the kitchen window, casting a gentle glow on the counter where the makings of a Classic Vanilla Chiffon Cake await. It’s a recipe that whispers of simplicity and elegance, a tender cake that rises with the promise of fluffy, airy slices.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 2 cups all-purpose flour, sifted to whisper-lightness
- 3 teaspoons baking powder, for that perfect rise
- 1 teaspoon salt, to balance the sweetness
- 7 large eggs, farm-fresh with yolks like golden suns
- 3/4 cup water, cool and clear
- 1/2 cup vegetable oil, smooth and neutral
- 2 teaspoons pure vanilla extract, fragrant and warm
- 1/2 teaspoon cream of tartar, to stabilize the clouds of egg whites
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for even baking.
- In a large bowl, whisk together the sugar, flour, baking powder, and salt until they’re as unified as the morning sky.
- Separate the eggs, placing the yolks in one bowl and the whites in another, taking care not to let even a speck of yolk taint the whites.
- To the yolks, add the water, oil, and vanilla extract, whisking until the mixture is as smooth as silk.
- Gradually fold the yolk mixture into the dry ingredients, blending until just combined to keep the batter light.
- Add the cream of tartar to the egg whites, then beat them until stiff peaks form, like clouds holding their shape against the sky.
- Gently fold the beaten whites into the batter in thirds, preserving as much air as possible for the cake’s signature lift.
- Pour the batter into an ungreased 10-inch tube pan, smoothing the top with a spatula to ensure an even rise.
- Bake for 55 minutes, or until the cake is golden and springs back when lightly touched, a testament to its perfect doneness.
- Invert the pan immediately after baking, allowing the cake to cool completely upside down to maintain its lofty stature.
- Once cooled, run a knife around the edges to release the cake, then slice to reveal its airy, tender crumb.
Just as the day settles into itself, so does this cake—each slice a delicate balance of sweetness and lightness, perfect alongside a cup of tea or adorned with a dollop of whipped cream and fresh berries for a touch of whimsy.
Lemon Chiffon Cake with Glaze
Perhaps there’s no better way to welcome the gentle warmth of summer than with a slice of Lemon Chiffon Cake, its light texture and vibrant citrus glaze whispering of sunny afternoons and leisurely moments.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 1 cup cake flour, sifted to ethereal lightness
- 6 large eggs, separated, their yolks golden as the sun
- 1/2 cup water, cool and clear
- 1/4 cup vegetable oil, smooth and neutral
- 2 tablespoons lemon zest, freshly grated with a burst of fragrance
- 1/4 cup lemon juice, freshly squeezed and tangy
- 1 teaspoon vanilla extract, pure and comforting
- 1/2 teaspoon cream of tartar, for clouds of perfect peaks
- 1 cup powdered sugar, for a glaze as sweet as a summer breeze
- 2 tablespoons milk, whole and creamy
Instructions
- Preheat your oven to 325°F, ensuring a gentle heat for the delicate cake.
- In a large bowl, whisk together 1 cup of granulated sugar, cake flour, and a pinch of salt until well combined.
- Make a well in the center and add the egg yolks, water, vegetable oil, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture in three additions, preserving as much air as possible for a light cake.
- Pour the batter into an ungreased 10-inch tube pan and bake for 55 minutes, or until the top springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, to maintain its height.
- For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake.
Best enjoyed when the cake’s airy crumb meets the sharp sweetness of the glaze, each bite a balance of lightness and zest. Serve it on a porcelain plate, with a side of fresh berries for a contrast in textures and flavors.
Chocolate Chiffon Cake with Whipped Cream
Floating through the kitchen on a quiet morning, the thought of a light, airy chocolate chiffon cake topped with billowy whipped cream seems like a gentle embrace. It’s a dessert that whispers of comfort and elegance, perfect for savoring slowly.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 1/3 cup vegetable oil, smooth and light
- 4 large eggs, farm-fresh with yolks like golden suns
- 1/2 cup cocoa powder, rich and deeply aromatic
- 1 3/4 cups all-purpose flour, soft as a cloud
- 1 tablespoon baking powder, for that perfect rise
- 1/2 teaspoon salt, to balance the sweetness
- 3/4 cup cold water, crisp and clear
- 2 teaspoons vanilla extract, warm and fragrant
- 1 cup heavy cream, cold and lush for whipping
- 2 tablespoons powdered sugar, sweet and snowy
Instructions
- Preheat your oven to 325°F, ensuring a gentle heat for the cake to rise evenly.
- In a large bowl, whisk together the granulated sugar, vegetable oil, and egg yolks until the mixture is smooth and pale, like silk.
- Sift in the cocoa powder, all-purpose flour, baking powder, and salt, stirring gently to avoid overworking the batter.
- Gradually add the cold water and vanilla extract, mixing until just combined to keep the batter light.
- In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the batter with a spatula, lifting gently to maintain airiness.
- Pour the batter into an ungreased chiffon cake pan, smoothing the top with a spatula before placing it in the oven.
- Bake for 55 minutes, or until the cake springs back when lightly touched, a sign of perfect doneness.
- Invert the pan onto a cooling rack immediately after baking, allowing the cake to cool completely to preserve its height.
- For the whipped cream, beat the heavy cream and powdered sugar together until soft peaks form, then spread over the cooled cake.
Perfectly tender with a melt-in-your-mouth texture, this chocolate chiffon cake is a dream under its blanket of whipped cream. Serve it with a dusting of cocoa powder or fresh berries for a touch of color and brightness.
Matcha Green Tea Chiffon Cake
Reflecting on the quiet morning, the subtle aroma of matcha fills the air, a prelude to the delicate balance of flavors and textures that define the Matcha Green Tea Chiffon Cake. This cake, with its light as air crumb and vibrant hue, is a testament to the beauty of simplicity and the depth of flavor that matcha brings to the table.
Ingredients
- 1 1/2 cups cake flour, sifted for a feather-light texture
- 1 tablespoon matcha powder, vibrant and earthy
- 3/4 cup granulated sugar, for a gentle sweetness
- 1 teaspoon baking powder, to lift the batter gracefully
- 1/2 teaspoon salt, to balance the flavors
- 1/2 cup vegetable oil, light and neutral
- 5 large egg yolks, rich and golden
- 3/4 cup water, at room temperature
- 1 teaspoon vanilla extract, for a whisper of warmth
- 8 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar, to stabilize the peaks
- 3/4 cup granulated sugar, for the meringue
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle and even bake.
- In a large bowl, whisk together the sifted cake flour, matcha powder, 3/4 cup sugar, baking powder, and salt until well combined.
- Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, water, and vanilla extract. Whisk until smooth.
- In a separate, clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the remaining 3/4 cup sugar to the egg whites, beating on high until stiff, glossy peaks form.
- Gently fold a third of the meringue into the matcha mixture to lighten it, then carefully fold in the remaining meringue until no white streaks remain.
- Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
- Bake for 55 to 60 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately invert the pan onto a cooling rack and let it cool completely, about 1 1/2 hours, to preserve the cake’s height.
- Run a thin knife around the edges and center tube to release the cake, then transfer it to a serving plate.
Soft and cloud-like, the Matcha Green Tea Chiffon Cake carries the earthy depth of matcha, balanced by a tender sweetness. Serve it with a dusting of matcha powder or alongside a dollop of whipped cream for an extra touch of indulgence.
Orange Chiffon Cake with Citrus Glaze
Whispering the essence of summer into every bite, this Orange Chiffon Cake with Citrus Glaze is a tender, airy delight that dances between sweet and tangy. It’s a recipe that feels like a gentle embrace, perfect for those moments when you crave something light yet profoundly satisfying.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 2 cups all-purpose flour, sifted to cloud-like softness
- 3 teaspoons baking powder, for a lift as light as a sigh
- 1/2 teaspoon salt, to balance the sweetness
- 7 large eggs, separated, with yolks golden as the sunrise
- 3/4 cup freshly squeezed orange juice, vibrant and bursting with flavor
- 1/2 cup vegetable oil, smooth and neutral
- 2 tablespoons orange zest, finely grated for a fragrant touch
- 1 teaspoon pure vanilla extract, warm and comforting
- 1/2 teaspoon cream of tartar, to stabilize the egg whites
- 1 cup powdered sugar, for a glaze as smooth as silk
- 2 tablespoons freshly squeezed lemon juice, for a bright glaze finish
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for even baking.
- In a large bowl, whisk together the granulated sugar, flour, baking powder, and salt until well combined.
- In another bowl, beat the egg yolks until pale and thick, then blend in the orange juice, vegetable oil, orange zest, and vanilla extract.
- Gradually fold the dry ingredients into the yolk mixture, creating a smooth batter. Tip: Avoid overmixing to keep the cake light.
- In a clean, dry bowl, whip the egg whites with cream of tartar until stiff peaks form. Gently fold into the batter to maintain volume.
- Pour the batter into an ungreased 10-inch tube pan. Bake for 55 minutes, or until the top springs back when lightly touched. Tip: Do not open the oven door early to prevent sinking.
- Invert the pan onto a cooling rack and let it cool completely, about 1 hour. Tip: This step ensures the cake retains its height.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Basking in the glow of this cake, you’ll find its texture impossibly light, with a flavor that’s a sunny blend of citrus and sweetness. Serve it on a breezy afternoon with a cup of Earl Grey tea, or as a bright finish to a summer dinner under the stars.
Pandan Chiffon Cake
Every now and then, a recipe comes along that feels like a gentle whisper from the past, inviting us to slow down and savor the moment. Pandan Chiffon Cake, with its delicate green hue and ethereal texture, is one such dish that beckons with a promise of lightness and a whisper of tropical aroma.
Ingredients
- 1 cup cake flour, sifted for airy lightness
- 1 1/2 teaspoons baking powder, to lift the batter gently
- 1/4 teaspoon salt, to balance the sweetness
- 3/4 cup granulated sugar, divided for perfect sweetness
- 4 large eggs, separated at room temperature for optimal volume
- 1/3 cup water, infused with pandan leaves for fragrant depth
- 1/4 cup vegetable oil, for moist tenderness
- 1 teaspoon pandan extract, for vibrant flavor and color
- 1/2 teaspoon cream of tartar, to stabilize the egg whites
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for even baking.
- In a large bowl, whisk together the sifted cake flour, baking powder, salt, and 1/2 cup of sugar, creating a light and fluffy dry mix.
- In another bowl, combine the egg yolks, pandan-infused water, vegetable oil, and pandan extract, whisking until the mixture is smooth and homogenous.
- Gradually fold the wet ingredients into the dry mix, using a spatula to gently incorporate them without deflating the airiness.
- In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form, then slowly add the remaining 1/4 cup of sugar, continuing to beat until stiff peaks are achieved.
- Carefully fold the beaten egg whites into the batter in three additions, preserving as much volume as possible for a light chiffon texture.
- Pour the batter into an ungreased 9-inch tube pan, smoothing the top with a spatula to ensure even rising.
- Bake for 55 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately invert the pan onto a cooling rack, allowing the cake to cool completely upside down to maintain its height and structure.
- Once cooled, run a thin knife around the edges to release the cake, serving it as is or with a dusting of powdered sugar for added elegance.
Velvety and light, this Pandan Chiffon Cake carries the subtle fragrance of pandan, a flavor that’s both exotic and comforting. Its cloud-like texture makes it a perfect canvas for a dollop of whipped cream or a side of fresh berries, offering a delightful contrast in flavors and textures.
Strawberry Chiffon Cake with Fresh Berries
Delicate as a whisper, the Strawberry Chiffon Cake with Fresh Berries is a celebration of summer’s bounty, where each bite transports you to a sun-drenched berry patch. This airy confection, with its tender crumb and bursts of juicy berries, is a testament to the beauty of simplicity and the joy of seasonal baking.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 1 3/4 cups cake flour, sifted to ethereal lightness
- 1 tablespoon baking powder, for a rise as sure as the dawn
- 1/2 teaspoon salt, to balance the sweetness
- 1/2 cup vegetable oil, smooth and neutral
- 7 large egg yolks, golden and rich
- 3/4 cup cold water, crisp and clear
- 2 teaspoons pure vanilla extract, fragrant and warm
- 1 cup egg whites (about 7 large), whipped to stiff, glossy peaks
- 1/2 teaspoon cream of tartar, to stabilize the clouds of egg whites
- 2 cups fresh strawberries, hulled and sliced, their ruby hues gleaming
- 1 cup mixed fresh berries (blueberries, raspberries, blackberries), a mosaic of colors and flavors
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for the cake’s delicate structure.
- In a large bowl, whisk together the granulated sugar, cake flour, baking powder, and salt until well combined and free of lumps.
- Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, cold water, and vanilla extract. Whisk until the batter is smooth and homogenous.
- In a separate, spotlessly clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This is crucial for the cake’s signature lightness.
- Gently fold the whipped egg whites into the batter in three additions, preserving as much air as possible for a fluffy texture.
- Pour the batter into an ungreased 10-inch tube pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
- Bake for 55 to 60 minutes, or until the top is golden and springs back when lightly touched. Avoid opening the oven door prematurely to prevent the cake from collapsing.
- Immediately invert the pan onto a cooling rack and let the cake cool completely, about 1 1/2 hours. This step ensures the cake maintains its height and structure.
- Once cooled, run a thin knife around the edges to loosen the cake, then unmold it onto a serving plate.
- Arrange the sliced strawberries and mixed berries on top of the cake just before serving, allowing their natural juices to slightly seep into the chiffon.
Soft as a summer breeze, this Strawberry Chiffon Cake with Fresh Berries offers a harmonious blend of textures, from the cloud-like cake to the vibrant, juicy berries. Serve it on a porcelain platter at your next garden party, or enjoy a quiet slice with a cup of Earl Grey as the afternoon light fades.
Coconut Chiffon Cake with Toasted Coconut
Softly, as the morning light filters through the kitchen window, the idea of baking something light and airy comes to mind. A coconut chiffon cake, with its delicate crumb and whispers of tropical flavor, seems just right for a quiet moment like this.
Ingredients
- 1 3/4 cups granulated sugar, fine and sparkling like morning dew
- 1/4 cup water, cool and clear
- 7 large eggs, farm-fresh with yolks like golden suns
- 1/2 cup vegetable oil, light and neutral
- 2 cups all-purpose flour, sifted to cloud-like lightness
- 1 tablespoon baking powder, for that perfect rise
- 1/2 teaspoon salt, to balance the sweetness
- 1 teaspoon vanilla extract, pure and fragrant
- 1/2 teaspoon coconut extract, for a hint of the tropics
- 1 cup unsweetened coconut milk, rich and creamy
- 1 cup sweetened shredded coconut, toasted to golden perfection
Instructions
- Preheat your oven to 325°F (163°C), ensuring it’s perfectly calibrated for even baking.
- In a large mixing bowl, combine the granulated sugar and water, stirring until the sugar dissolves into a clear syrup.
- Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the yolks until they’re smooth and pale, then gradually whisk in the vegetable oil.
- Sift together the flour, baking powder, and salt, then fold these dry ingredients into the yolk mixture alternately with the coconut milk, starting and ending with the dry ingredients.
- Stir in the vanilla and coconut extracts, blending until the batter is smooth and homogenous.
- In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter to maintain the airy texture.
- Pour the batter into an ungreased 10-inch tube pan, smoothing the top with a spatula.
- Bake for 55 to 60 minutes, or until the cake springs back when lightly touched and a tester comes out clean.
- Immediately invert the pan onto a cooling rack, allowing the cake to cool completely upside down to prevent collapsing.
- Once cooled, run a thin knife around the edges to loosen the cake, then sprinkle the top with toasted shredded coconut before serving.
Unbelievably light, this coconut chiffon cake carries the subtle sweetness and aroma of coconut in every bite. The toasted coconut topping adds a delightful crunch, making it perfect for an afternoon tea or a serene breakfast in the garden.
Blueberry Chiffon Cake with Lemon Zest
Perhaps there’s no better way to welcome the gentle embrace of summer than with a dessert that mirrors its lightness and vibrancy. This blueberry chiffon cake, kissed with lemon zest, is a tender homage to the season’s bounty, offering a cloud-like texture that dissolves into a melody of sweet and tart flavors.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 1 3/4 cups cake flour, as soft as a whisper
- 1 tablespoon baking powder, to lift the batter to airy heights
- 1/2 teaspoon salt, to balance the sweetness
- 7 large egg yolks, golden and rich
- 3/4 cup water, cool and clear
- 1/2 cup vegetable oil, light and neutral
- 2 teaspoons pure vanilla extract, fragrant and warm
- 1 tablespoon lemon zest, bright and zesty
- 1 cup fresh blueberries, plump and bursting with juice
- 7 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar, to stabilize the clouds
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for the delicate cake.
- In a large bowl, sift together the sugar, cake flour, baking powder, and salt, creating a mound as light as snow.
- In another bowl, whisk the egg yolks, water, oil, vanilla, and lemon zest until the mixture is as smooth as silk.
- Gradually fold the wet ingredients into the dry, mixing until just combined to avoid overworking the batter.
- Gently toss the blueberries in a tablespoon of flour to coat, preventing them from sinking to the bottom of the cake.
- In a clean, dry bowl, beat the egg whites and cream of tartar until stiff peaks form, like billowing clouds.
- Carefully fold the egg whites into the batter in three additions, preserving the airiness.
- Pour the batter into an ungreased tube pan, smoothing the top with a spatula.
- Bake for 55 minutes, or until the top springs back when lightly touched, and a skewer comes out clean.
- Invert the pan immediately after baking, allowing the cake to cool completely to maintain its height.
- Once cooled, run a knife around the edges to release the cake, serving it with a dusting of powdered sugar or a dollop of whipped cream.
Yielding a cake that’s as light as a summer breeze, each slice offers a tender crumb dotted with juicy blueberries, while the lemon zest adds a refreshing zing. Serve it at a brunch under the sun, or as a sweet ending to a leisurely dinner, where its subtle elegance can truly shine.
Espresso Chiffon Cake with Mocha Frosting
Remembering the quiet mornings spent in the corner of my favorite café, the aroma of freshly brewed espresso mingling with the sweet promise of cake, inspired this delicate Espresso Chiffon Cake with Mocha Frosting. It’s a recipe that whispers of comfort and the gentle awakening of the senses, perfect for those who cherish the slow moments.
Ingredients
- 1 1/2 cups of finely sifted cake flour, as light as a cloud
- 1 cup of granulated sugar, sparkling like morning dew
- 3 large farm-fresh eggs, separated and at room temperature
- 1/2 cup of strong brewed espresso, cooled to a warm embrace
- 1/4 cup of vegetable oil, smooth and neutral
- 1 teaspoon of pure vanilla extract, fragrant and sweet
- 1/2 teaspoon of cream of tartar, for peaks that stand tall
- 1 cup of heavy whipping cream, cold and lush
- 2 tablespoons of cocoa powder, rich and deeply chocolatey
- 1/4 cup of powdered sugar, softly sweet
Instructions
- Preheat your oven to 325°F, ensuring a gentle heat for the cake to rise evenly.
- In a large bowl, whisk together the cake flour and 3/4 cup of granulated sugar, creating a foundation as smooth as silk.
- Make a well in the center and add the egg yolks, cooled espresso, vegetable oil, and vanilla extract, blending until the mixture is homogenous and glossy.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form, then gradually add the remaining 1/4 cup of sugar, beating until stiff peaks are achieved, like clouds holding their shape.
- Gently fold the egg white mixture into the yolk mixture, preserving as much air as possible, to ensure the cake’s signature lightness.
- Pour the batter into an ungreased 9-inch tube pan, smoothing the top with a spatula, and bake for 55 minutes, or until the cake springs back when lightly touched.
- Invert the pan immediately after baking, allowing the cake to cool completely upside down, which prevents it from collapsing.
- For the frosting, whip the heavy cream, cocoa powder, and powdered sugar together until stiff peaks form, then spread over the cooled cake with a light hand.
The cake emerges with a texture so tender it nearly dissolves on the tongue, the espresso and mocha frosting weaving together in a dance of bold and sweet. Serve it with a dusting of cocoa powder or alongside a cup of the very espresso that inspired it, for a moment of pure indulgence.
Red Velvet Chiffon Cake with Cream Cheese Frosting
Moments like these call for something special, a cake that whispers of comfort and celebration alike, a Red Velvet Chiffon Cake with Cream Cheese Frosting that dances between lightness and richness.
Ingredients
- 1 1/2 cups sifted cake flour, as fine as morning mist
- 1/4 cup unsweetened cocoa powder, dark and mysterious
- 1 cup granulated sugar, sweet as a summer’s day
- 3 large eggs, separated and at room temperature, like sun-warmed stones
- 1/2 cup vegetable oil, smooth and golden
- 1/2 cup buttermilk, tangy and rich
- 1 tsp pure vanilla extract, fragrant and warm
- 1 tbsp red food coloring, vibrant as a ruby
- 1/2 tsp salt, fine as sea spray
- 1 tsp baking powder, light as a breeze
- 1/2 tsp cream of tartar, sharp and precise
- 8 oz cream cheese, softened to cloud-like texture
- 1/2 cup unsalted butter, creamy and indulgent
- 4 cups powdered sugar, sweet and snowy
- 1 tsp vanilla extract, for that hint of warmth
Instructions
- Preheat your oven to 325°F, ensuring it’s as steady as your resolve.
- In a large bowl, whisk together the cake flour, cocoa powder, and 3/4 cup of granulated sugar, sifting them like secrets shared between friends.
- In another bowl, beat the egg yolks, vegetable oil, buttermilk, vanilla extract, and red food coloring until the mixture is as smooth as silk.
- Gradually add the dry ingredients to the wet, folding them together with the gentleness of a lullaby.
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form, then slowly add the remaining 1/4 cup sugar, beating until stiff peaks stand like proud soldiers.
- Gently fold the egg whites into the batter, preserving its airy lightness as if tucking in a dream.
- Pour the batter into an ungreased 10-inch tube pan, smoothing the top with the care of an artist.
- Bake for 55 minutes, or until a toothpick inserted comes out clean, then invert the pan to cool completely, letting gravity do its work.
- For the frosting, beat the cream cheese and butter together until creamy, then gradually add the powdered sugar and vanilla, whipping it into fluffy clouds of sweetness.
- Once the cake is cool, frost it generously, letting the cream cheese frosting cascade down its sides like winter’s first snow.
The cake emerges as a marvel of contrasts, its crumb tender and light, yet rich with the depth of cocoa and the tang of buttermilk. The cream cheese frosting, velvety and sweet, clings to each slice, offering a perfect counterpoint. Serve it atop a vintage cake stand, slices adorned with edible rose petals for a touch of elegance.
Pumpkin Spice Chiffon Cake
Whispering the essence of autumn into every bite, this Pumpkin Spice Chiffon Cake marries the warmth of seasonal spices with the light, airy texture that chiffon cakes are celebrated for. It’s a dance of flavors and textures, perfect for those moments when you crave something sweet yet subtly sophisticated.
Ingredients
- 1 1/2 cups granulated sugar, divided
- 1 cup canned pumpkin puree, smooth and velvety
- 4 large eggs, separated and at room temperature
- 1/2 cup water, lukewarm
- 1/2 cup vegetable oil, light and neutral
- 2 cups all-purpose flour, sifted
- 1 tbsp baking powder, fresh and potent
- 1 tsp salt, finely ground
- 2 tsp pumpkin pie spice, aromatic and warmly inviting
- 1/2 tsp cream of tartar, for stabilizing the egg whites
Instructions
- Preheat your oven to 325°F. Ensure the rack is positioned in the lower third of the oven for even baking.
- In a large mixing bowl, whisk together 1 cup of sugar, pumpkin puree, egg yolks, water, and vegetable oil until smooth and homogenous.
- Sift in the flour, baking powder, salt, and pumpkin pie spice. Gently fold the dry ingredients into the wet until just combined, avoiding overmixing to keep the batter light.
- In a separate, clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar, continuing to beat until stiff peaks form.
- Carefully fold the egg white mixture into the pumpkin batter in three additions, preserving as much air as possible for a fluffy texture.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 55 minutes, or until the cake springs back when lightly touched.
- Invert the pan immediately after baking and let the cake cool completely, about 1 1/2 hours, to maintain its height and structure.
- Run a thin knife around the edges to loosen the cake, then gently remove it from the pan.
Moist and tender, this cake carries the comforting embrace of pumpkin spice in every slice. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra touch of indulgence.
Banana Chiffon Cake with Caramel Drizzle
Floating through the kitchen on a quiet morning, the thought of baking something sweet and comforting leads me to this airy, delicate creation. It’s a cake that whispers of home, with the gentle sweetness of bananas and the rich allure of caramel.
Ingredients
- 1 1/2 cups of ripe, mashed bananas (about 3 medium bananas)
- 1 3/4 cups of granulated sugar, divided
- 2 1/4 cups of sifted cake flour
- 1 tablespoon of baking powder
- 1 teaspoon of fine sea salt
- 1/2 cup of vegetable oil
- 7 large egg yolks, at room temperature
- 3/4 cup of cold water
- 2 teaspoons of pure vanilla extract
- 8 large egg whites, at room temperature
- 1/2 teaspoon of cream of tartar
- 1 cup of heavy cream, chilled
- 1/2 cup of homemade caramel sauce, slightly warmed
Instructions
- Preheat your oven to 325°F. Have a 10-inch tube pan ready; do not grease it.
- In a large bowl, whisk together the mashed bananas and 1 1/2 cups of sugar until well combined.
- Sift together the cake flour, baking powder, and salt twice to ensure lightness, then gently fold into the banana mixture.
- In a separate bowl, beat the egg yolks, oil, water, and vanilla until smooth. Tip: Room temperature yolks blend more evenly.
- Combine the yolk mixture with the dry ingredients, stirring until just incorporated.
- In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form. Tip: Ensure no yolk contaminates the whites for maximum volume.
- Gently fold the egg whites into the batter in three additions, preserving as much air as possible.
- Pour the batter into the tube pan. Run a knife through the batter to remove any large air pockets.
- Bake for 55 minutes, or until the cake springs back when lightly touched. Tip: Avoid opening the oven door too early to prevent sinking.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour.
- Whip the heavy cream to stiff peaks. Serve each slice of cake with a dollop of cream and a drizzle of warm caramel sauce.
How the cake melts on the tongue, a cloud of banana sweetness cut through by the deep, buttery caramel. For an extra touch, sprinkle toasted pecans over the top for crunch and contrast.
Almond Chiffon Cake with Amaretto Glaze
Today feels like the perfect day to share something light, airy, and subtly sweet. The kind of dessert that whispers of summer evenings and quiet moments. This almond chiffon cake, with its delicate crumb and amaretto glaze, is just that—a gentle embrace in dessert form.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 1 cup cake flour, sifted to ethereal lightness
- 6 large eggs, separated and at room temperature for perfect peaks
- 1/2 cup water, cool and clear
- 1/4 cup vegetable oil, neutral and smooth
- 2 teaspoons baking powder, for that just-right lift
- 1/2 teaspoon salt, to balance the sweetness
- 1 teaspoon pure almond extract, fragrant and nostalgic
- 1/2 teaspoon cream of tartar, to stabilize the dreamy whites
- 1/2 cup powdered sugar, for a snow-like glaze
- 2 tablespoons amaretto liqueur, rich and almond-kissed
- 1 tablespoon whole milk, creamy and soothing
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for the cake’s rise.
- In a large bowl, whisk together 1 cup of granulated sugar, cake flour, baking powder, and salt until well combined.
- Make a well in the center of the dry ingredients and add the egg yolks, water, vegetable oil, and almond extract. Whisk until smooth.
- In a separate, spotlessly clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture in three additions, preserving as much air as possible for a light texture.
- Pour the batter into an ungreased 10-inch tube pan and bake for 55 minutes, or until the top springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, to maintain its height.
- For the glaze, whisk together powdered sugar, amaretto, and milk until smooth. Drizzle over the cooled cake.
Cool and airy, this almond chiffon cake carries the subtle warmth of amaretto in every bite. Serve it with a dusting of powdered sugar and a side of fresh berries for a contrast that sings of summer.
Tiramisu Chiffon Cake
Beneath the soft glow of the morning light, the Tiramisu Chiffon Cake emerges as a delicate fusion of airy texture and rich coffee flavor, a dessert that whispers of comfort and elegance in every bite.
Ingredients
- 1 1/2 cups of finely sifted cake flour, as light as a cloud
- 1 cup of granulated sugar, sweet and crystalline
- 1/2 cup of strong brewed espresso, cooled to room temperature, with its deep aromatic allure
- 1/4 cup of mascarpone cheese, creamy and indulgent
- 4 large farm-fresh eggs, separated, with yolks golden and whites frothy
- 1/2 teaspoon of pure vanilla extract, fragrant and warm
- 1/4 teaspoon of cream of tartar, for impeccable peaks
- A pinch of fine sea salt, to elevate all flavors
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for the cake’s rise.
- In a large bowl, whisk together the egg yolks and half the sugar until pale and ribbon-like, about 5 minutes. Tip: A steady hand here ensures a voluminous batter.
- Gently fold in the mascarpone and vanilla extract until just combined, preserving the mixture’s airiness.
- In another bowl, sift together the cake flour and salt, then gradually incorporate into the yolk mixture, alternating with the espresso, to avoid lumps.
- Using a clean, dry beater, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks are achieved. Tip: Overbeating can deflate the whites, so watch for a glossy finish.
- Carefully fold the egg whites into the batter in thirds, maintaining the light structure. Tip: A silicone spatula works best for this delicate operation.
- Pour the batter into an ungreased chiffon cake pan and bake for 55 minutes, or until the top springs back lightly to touch.
- Invert the pan immediately onto a cooling rack and let it cool completely, about 2 hours, to set the cake’s height.
- Run a thin knife around the edges to release the cake, then slice with a serrated knife for clean cuts.
Perfectly balanced between the ethereal lift of chiffon and the decadent layers of tiramisu, this cake is a dream when served with a dusting of cocoa powder or a side of freshly whipped cream. The first bite transports you to a serene Italian café, where time slows and every flavor is savored.
Black Sesame Chiffon Cake
Sometimes, the most comforting moments come from the simplest pleasures, like the delicate aroma of a Black Sesame Chiffon Cake wafting through the kitchen, promising a blend of nutty flavors and airy texture that feels like a gentle embrace.
Ingredients
- 1 cup cake flour, sifted for lightness
- 1 1/2 tsp baking powder, to ensure a fluffy rise
- 1/4 tsp salt, to balance the sweetness
- 3/4 cup granulated sugar, divided for perfect sweetness
- 4 large eggs, farm-fresh and separated, for structure and airiness
- 1/3 cup water, at room temperature
- 1/4 cup vegetable oil, for moisture
- 2 tbsp black sesame paste, rich and aromatic
- 1/2 tsp cream of tartar, to stabilize the egg whites
Instructions
- Preheat your oven to 325°F (163°C) to ensure even baking.
- In a large bowl, whisk together the sifted cake flour, baking powder, salt, and half of the sugar until well combined.
- In another bowl, mix the egg yolks, water, vegetable oil, and black sesame paste until smooth, then gradually blend into the dry ingredients.
- In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form, then gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture in three additions, preserving as much air as possible for a light cake.
- Pour the batter into an ungreased chiffon cake pan and smooth the top with a spatula.
- Bake for 55 minutes, or until the cake springs back when lightly touched and a tester comes out clean.
- Immediately invert the pan onto a cooling rack and let it cool completely before removing the cake.
Gently savor the contrast of the cake’s moist crumb against the bold, nutty essence of black sesame, perhaps accompanied by a dollop of whipped cream or a sprinkle of toasted sesame seeds for an extra layer of texture and flavor.
Raspberry Chiffon Cake with White Chocolate Ganache
Sometimes, the most delightful moments come from the simplest pleasures, like the light, airy texture of a raspberry chiffon cake paired with the creamy decadence of white chocolate ganache. It’s a dessert that whispers of summer evenings and the joy of sharing.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 1 3/4 cups cake flour, sifted to cloud-like softness
- 1 tablespoon baking powder, for that perfect rise
- 1 teaspoon salt, to balance the sweetness
- 1/2 cup vegetable oil, smooth and neutral
- 7 large egg yolks, golden and rich
- 3/4 cup water, cool and clear
- 2 teaspoons vanilla extract, fragrant and warm
- 1 cup egg whites, whipped to stiff peaks
- 1/2 teaspoon cream of tartar, for stability
- 1 1/2 cups fresh raspberries, vibrant and slightly tart
- 8 ounces white chocolate, finely chopped for smooth melting
- 1/2 cup heavy cream, lush and velvety
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for even baking.
- In a large bowl, whisk together the sugar, cake flour, baking powder, and salt until well combined.
- Make a well in the center of the dry ingredients and add the oil, egg yolks, water, and vanilla extract. Whisk until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form, about 5 minutes.
- Gently fold the egg whites into the batter in three additions, preserving as much air as possible.
- Fold in the raspberries last, being careful not to crush them.
- Pour the batter into an ungreased 10-inch tube pan and bake for 55 minutes, or until the cake springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour.
- For the ganache, heat the heavy cream until just simmering, then pour over the white chocolate. Let sit for 2 minutes before stirring until smooth.
- Run a knife around the edges of the pan to release the cake, then drizzle with the white chocolate ganache.
Raspberry chiffon cake with white chocolate ganache offers a symphony of textures, from the cake’s feathery crumb to the ganache’s silky embrace. Serve it on a vintage cake stand for a touch of elegance, or enjoy a slice with a cup of Earl Grey tea for a moment of pure bliss.
Carrot Chiffon Cake with Cream Cheese Frosting
Sometimes, the simplest ingredients come together to create something unexpectedly magical, like this carrot chiffon cake with cream cheese frosting. It’s a tender, airy cake that carries the subtle sweetness and earthiness of carrots, balanced perfectly by the tangy richness of the frosting.
Ingredients
- 1 1/2 cups granulated sugar, fine and sparkling like morning dew
- 2 cups all-purpose flour, sifted to whisper lightness
- 3 teaspoons baking powder, for that perfect rise
- 1/2 teaspoon salt, to enhance all flavors
- 7 large eggs, separated, with yolks golden as the sun
- 3/4 cup water, at room temperature to blend smoothly
- 1/2 cup vegetable oil, light and neutral
- 2 cups finely grated carrots, fresh and vibrant
- 1 teaspoon vanilla extract, pure and fragrant
- 1/2 teaspoon cream of tartar, to stabilize the egg whites
- 8 ounces cream cheese, softened to silky perfection
- 1/2 cup unsalted butter, softened to a creamy dream
- 4 cups powdered sugar, sifted to avoid lumps
- 1 teaspoon vanilla extract, for that hint of warmth
Instructions
- Preheat your oven to 325°F (163°C), ensuring a gentle heat for even baking.
- In a large bowl, whisk together the granulated sugar, flour, baking powder, and salt until well combined.
- In another bowl, beat the egg yolks, water, vegetable oil, grated carrots, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to keep the batter light.
- In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form, which will give the cake its signature airy texture.
- Gently fold the egg whites into the batter in three additions, preserving as much air as possible.
- Pour the batter into an ungreased 10-inch tube pan and bake for 55 minutes, or until the cake springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, to prevent collapsing.
- For the frosting, beat the cream cheese and butter together until smooth and fluffy, then gradually add the powdered sugar and vanilla extract, beating until light and spreadable.
- Once the cake is cool, run a knife around the edges to loosen it from the pan, then frost as desired.
Once cooled and frosted, the cake reveals a moist, tender crumb that melts in your mouth, with the cream cheese frosting adding a luxurious contrast. Serve it with a dusting of cinnamon or a side of lightly sweetened whipped cream for an extra touch of indulgence.
Mango Chiffon Cake with Coconut Cream
Sometimes, the most delightful creations come from the simplest of inspirations, like the ripe mangoes sitting on your counter, begging to be transformed into something extraordinary.
Ingredients
- 1 1/2 cups of all-purpose flour, sifted to ensure lightness
- 3/4 cup of granulated sugar, for a delicate sweetness
- 1 tablespoon of baking powder, to lift the cake to airy heights
- 1/2 teaspoon of salt, to balance the flavors
- 1/2 cup of vegetable oil, for a moist crumb
- 3 large eggs, separated, with yolks beaten until pale and whites whipped to stiff peaks
- 1/2 cup of cold water, to blend the batter smoothly
- 1 teaspoon of pure vanilla extract, for a warm aroma
- 1 cup of ripe mango puree, vibrant and fragrant
- 1 cup of heavy coconut cream, chilled for whipping
- 2 tablespoons of powdered sugar, to sweeten the coconut cream
Instructions
- Preheat your oven to 325°F (163°C) and prepare an ungreased 9-inch tube pan, ensuring it’s clean and dry for the cake to climb the sides properly.
- In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
- Make a well in the center of the dry ingredients and add the vegetable oil, beaten egg yolks, cold water, and vanilla extract. Gently stir until the mixture is smooth.
- Fold in the mango puree with a spatula, mixing just until incorporated to keep the batter light.
- In a separate, clean bowl, beat the egg whites until stiff peaks form. Carefully fold the whites into the mango batter in three additions, preserving as much air as possible.
- Pour the batter into the prepared tube pan and smooth the top with a spatula. Bake for 55 minutes, or until the cake springs back when lightly touched.
- Immediately invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, to maintain its height.
- While the cake cools, whip the chilled coconut cream with powdered sugar until soft peaks form. Keep refrigerated until ready to use.
- Once the cake is cool, run a thin knife around the edges to release it from the pan. Transfer to a serving plate.
- Spread the whipped coconut cream over the top of the cake, allowing some to drizzle down the sides for a rustic look.
Delicate and airy, this mango chiffon cake is a celebration of textures, with the soft crumb contrasting beautifully against the creamy coconut topping. Serve it chilled, with thin slices of fresh mango on the side for an extra touch of tropical elegance.
Peach Chiffon Cake with Vanilla Bean Frosting
Lingering in the quiet of the morning, the thought of a peach chiffon cake, light as air and sweet with the essence of summer, feels like a gentle embrace. This recipe, with its vanilla bean frosting, is a tender nod to the fleeting joys of the season.
Ingredients
- 1 1/2 cups cake flour, sifted for a featherlight texture
- 3/4 cup granulated sugar, divided for perfect sweetness
- 2 1/4 teaspoons baking powder, to lift the batter gracefully
- 1/2 teaspoon salt, to balance the flavors
- 1/3 cup vegetable oil, for a moist crumb
- 3 large egg yolks, at room temperature for smooth blending
- 1/2 cup peach puree, made from ripe, juicy peaches
- 1 teaspoon pure vanilla extract, for a warm aroma
- 3 large egg whites, at room temperature for optimal volume
- 1/4 teaspoon cream of tartar, to stabilize the peaks
- 1 vanilla bean, split and scraped, for the frosting’s speckled beauty
- 1 1/2 cups heavy cream, chilled for billowy frosting
- 1/4 cup powdered sugar, for a subtle sweetness in the frosting
Instructions
- Preheat your oven to 325°F (163°C) and prepare an ungreased 9-inch tube pan, ensuring the cake can climb the sides.
- In a large bowl, whisk together the cake flour, 1/2 cup granulated sugar, baking powder, and salt until well combined.
- Make a well in the center and add the vegetable oil, egg yolks, peach puree, and vanilla extract. Whisk until smooth and set aside.
- In a separate bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the peach batter in three additions, preserving as much air as possible for a light texture.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until the top springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour, to prevent sinking.
- For the frosting, beat the heavy cream, powdered sugar, and vanilla bean seeds on high speed until stiff peaks form.
- Carefully run a knife around the edges of the pan to release the cake, then frost as desired.
Cloudlike in texture, this peach chiffon cake carries the delicate sweetness of peaches, elevated by the aromatic depth of vanilla bean frosting. Serve it on a porcelain plate, with a side of fresh peach slices for a touch of elegance.
Conclusion
You’ve just discovered a treasure trove of fluffy, light chiffon cakes that are as easy to make as they are delicious. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!
