Homemade chiffon cake recipe makes a light and airy cake that’s easy and delicious. This cake is great on its own or paired with fresh fruit and whipped cream!
Chiffon cakes are one of my favorite summer desserts. It’s just hard to beat their simple deliciousness!
This is a classic vanilla chiffon cake recipe. The cake is pretty easy to make, and there are step-by-step photos showing how to make the cake below.
What is chiffon cake?
Chiffon cakes, angel food cake, and sponge cake are all foam cakes. Chiffon cake is made with egg yolks and oil, so the cake is richer than an angel food cake, and, unlike sponge cake, chiffon cake is made with oil and baking powder.
How to make chiffon cake
Here you’ll find step-by-step photos showing how to make chiffon cake. The full recipe is given below.
Step 1: Preheat oven to 325 F.
Step 2: In the bowl of a stand mixer fitted with a whisk attachment or with a hand mixer, beat the egg whites together with the cream of tartar.
Step 3: Gradually add 1/2 cup of the sugar; continue beating until egg whites form stiff, glossy peaks. Set aside.
Step 4: In a large bowl, whisk together the remaining 1 cup sugar, flour, baking powder, and salt.
Step 5: In a separate medium bowl, beat together the egg yolks, water, oil, and extracts until pale yellow.
Step 6: Add the wet ingredients to the flour mixture, and beat until well-blended, about 1-2 minutes.
Step 7: Gently fold in the whipped egg whites.
Step 8: Gently pour the cake batter into the tube pan.
Step 9: Bake the cake for 50-60 minutes, or until the top is golden brown and looks dry.
Step 10: Cool the cake upside down for 1 hour on a heat-resistant, thin-necked bottle before removing it from the pan.
- Cake pan: Unlike most cake recipes, there’s no need to grease the tube pan (angel food cake pan). The ungreased tube pan allows the cake to grip and climb the sides of the pan, so you get a tallest, fluffiest chiffon cake.
- Cooling: It’s important to invert the cake and cool upside down. This will help prevent the cake from falling as it cools, and that gives you a fluffy chiffon cake.
- Cutting: I like to use a serrated knife to slice the cake. This helps to avoid squishing the cake while cutting it.
Chiffon cake doesn’t need a frosting. You can dust it with powdered sugar or keep it simple and leave it as-is.
The cake also pairs well with whipped cream and berries (or just about any other fruit).
Store any leftover cake wrapped in plastic wrap or in an airtight container. The cake will keep for up to 3 days when properly stored.
More classic cake recipes!
If you’ve tried this chiffon cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
- Tube pan
- 7 egg whites from large eggs
- 1/2 teaspoon cream of tartar
- 1 ½ cups granulated sugar
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 egg yolks from large eggs
- 3/4 cup lukewarm water about 80 degrees F
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract optional
- Preheat oven to 325 F.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites together with the cream of tartar.
- Gradually add 1/2 cup of the sugar; continue beating until egg whites form stiff peaks and are glossy. Set aside.
- In a large bowl, whisk together the remaining 1 cup sugar, flour, baking powder, and salt.
- In a separate medium bowl, beat together the egg yolks, water, oil, and extracts until pale yellow.
- Add the wet ingredients to the flour mixture, and beat until well-blended, about 1-2 minutes.
- Gently fold in the whipped egg whites.
- Gently pour the batter into an ungreased 10-inch tube pan.
- Bake the cake for 50-60 minutes, or until the top is golden brown and looks dry.
- Cool the cake upside down for 1 hour on a heat-resistant, thin-necked bottle before removing it from the pan.
- Dust cake with powdered sugar, if desired.
- Cake flour: Cake flour helps to make this a delicate cake. If you choose to substitute all-purpose flour for the cake flour, the cake won’t be as light and fluffy.
- Nutrition values are estimates.
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 1/8/13.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
LeAnn Wilson says
Is a tube pan necessary fora chiffon cake?
It is. The tube pan allows the chiffon cake to rise, and the tube in the center allows the cake to bake through evenly.
Fantastic! This recipe was easy and really great. Everyone raved about how good this cake was. Thank you for the keeper!
Thank you! I’m so glad you liked it! =)