When it comes to special occasions or just a sweet treat any time of the day, chiffon cakes are a classic choice. Their light and airy texture, combined with their versatility in flavors, make them a crowd-pleaser. Whether you’re looking for a simple yet elegant dessert or something more decadent, there’s a chiffon cake recipe out there to suit your taste.
In this article, we’ll be exploring 20 delicious chiffon cake recipes that cater to every occasion and flavor preference. From classic vanilla to matcha green tea, lemon zest, and chocolate swirl, these cakes are sure to impress your friends and family. Whether you’re a seasoned baker or just starting out, our easy-to-follow recipes will guide you through the process of creating these fluffy and fabulous treats.
Classic Vanilla Chiffon Cake
Elevate your baking game with this timeless classic! This light-as-air vanilla chiffon cake is a masterclass in simplicity, featuring a delicate crumb and subtle sweetness.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) vegetable oil
– 2 teaspoons pure vanilla extract
– 1 1/2 cups (190g) all-purpose flour, sifted
– 1 teaspoon baking powder
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 10-inch (25cm) tube pan or angel food cake pan.
2. In a large mixing bowl, whisk together egg whites and sugar until stiff peaks form.
3. Add oil and vanilla extract; whisk until combined.
4. Sift flour over the mixture; gently fold until no streaks remain.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until cake is golden brown and springs back when touched.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 45-50 minutes
Matcha Green Tea Chiffon Cake
Experience the delicate flavor of matcha green tea in a light and airy chiffon cake perfect for springtime or any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg yolks
– 3 large egg whites
– 1/4 cup matcha green tea powder ( ceremonial or premium grade)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup whole milk, at room temperature
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) tube pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, sugar, egg yolks, matcha powder, salt, and baking powder.
3. In a separate bowl, whip egg whites until stiff peaks form.
4. Fold egg whites into the dry mixture until no white streaks remain.
5. Pour in milk and gently fold until fully incorporated.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Zest Chiffon Cake
Brighten up your day with this refreshing lemon zest chiffon cake, infused with the sweetness of citrus and the tenderness of egg whites. This recipe yields a light, airy cake perfect for springtime celebrations or everyday treats.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) unsalted butter, melted
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) tube pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk egg whites until frothy. Add milk, melted butter, lemon juice, and zest; whisk until stiff peaks form.
4. Gradually add dry ingredients to wet mixture; whisk until smooth.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Chocolate Swirl Chiffon Cake
This moist and airy cake is a chocolate lover’s dream come true, with a rich chocolate swirl running through its light and fluffy texture. With just the right amount of sweetness, this cake is perfect for any occasion.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) vegetable oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 cup (60g) unsweetened cocoa powder
– 1 cup (120g) semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 10-inch (25cm) tube pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together egg whites, oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Melt the chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
6. Fold the melted chocolate into the batter until well combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Orange Blossom Chiffon Cake
This Orange Blossom Chiffon Cake is a light and airy dessert infused with the sweet, floral flavor of orange blossom water. Perfect for special occasions or a relaxing afternoon treat.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites, at room temperature
– 1/2 cup (120ml) orange juice
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon orange blossom water
– 1/4 cup (60ml) vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 10-inch (25cm) tube pan or bundt pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whip egg whites until stiff peaks form.
4. Add orange juice, oil, and orange blossom water to the egg mixture; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until smooth.
6. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Pandan Coconut Chiffon Cake
This Pandan Coconut Chiffon Cake is a unique and delicious treat that combines the subtle flavor of pandan with the richness of coconut. With its light and airy texture, this cake is perfect for any occasion.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) unsalted butter, melted
– 2 teaspoons pandan extract
– 1/2 teaspoon salt
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (240ml) coconut milk
– 1/4 cup (30g) shredded coconut
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 10-inch (25cm) tube pan.
2. In a large mixing bowl, whisk together egg whites, sugar, and melted butter until stiff peaks form.
3. Add pandan extract, salt, and flour; whisk until combined.
4. Fold in coconut milk and shredded coconut.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick comes out clean.
7. Let cool before transferring to a wire rack.
Cooking Time: 45-50 minutes
Strawberry Shortcake Chiffon
This recipe combines the sweetness of strawberries with the tender crumb of a chiffon cake, creating a refreshing dessert perfect for warm weather. With just a few simple steps, you’ll be enjoying this sweet treat in no time.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup sliced strawberries
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9-inch (23cm) tube pan.
2. In a medium bowl, whisk together flour and sugar.
3. In a large mixing bowl, beat egg whites until stiff peaks form. Gradually add oil, beating until smooth.
4. Add vanilla extract and fold into the egg mixture until well combined.
5. Pour batter into prepared pan and bake for 45-50 minutes or until toothpick comes out clean.
6. Allow cake to cool in pan for 10 minutes before transferring to a wire rack.
7. Slice strawberries and serve with whipped cream or dust with confectioners’ sugar.
Cooking Time: 45-50 minutes
Earl Grey Lavender Chiffon Cake
This recipe combines the subtle citrus notes of Earl Grey tea with the floral sweetness of lavender, resulting in a light and airy chiffon cake that’s perfect for springtime celebrations.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) Earl Grey tea, brewed and cooled
– 1 tsp vanilla extract
– 1/4 cup (60g) confectioners’ sugar
– 1/4 cup (30g) dried lavender buds
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 10-inch (25cm) tube pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and confectioners’ sugar.
3. In a large bowl, beat egg whites until stiff peaks form. Add brewed Earl Grey tea, vanilla extract, and dried lavender buds; mix until well combined.
4. Gently fold the dry ingredients into the wet ingredients until smooth.
5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Blueberry Lemon Chiffon Cake
Elevate your baking game with this refreshing and moist blueberry lemon chiffon cake, perfect for springtime celebrations or anytime you crave a burst of citrusy goodness. This recipe yields a tender, airy sponge infused with the brightness of lemon zest and the sweetness of fresh blueberries.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 1/2 cups (190g) all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (60g) fresh or frozen blueberries
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour a 9-inch (23cm) tube pan.
2. Beat egg whites until stiff peaks form. Gradually add sugar, beating until smooth.
3. In a separate bowl, whisk together milk, lemon zest, and lemon juice.
4. Fold the wet ingredients into the egg mixture until well combined.
5. Sift flour, baking powder, and salt over the batter; fold gently.
6. Gently fold in blueberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40-45 minutes or until a toothpick comes out clean.
Yield: 8-10 servings
Tiramisu-Inspired Chiffon Cake
Elevate your dessert game with this Tiramisu-inspired Chiffon Cake, featuring the rich flavors of coffee and mascarpone cream.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg yolks
– 1/2 cup (120ml) vegetable oil
– 2 teaspoons vanilla extract
– 1 cup (240ml) strong brewed coffee
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) tube pan.
2. Whisk together flour, sugar, egg yolks, oil, and vanilla extract in a large bowl.
3. In a separate bowl, whisk coffee and salt until dissolved. Add to the dry mixture and stir until just combined.
4. Pour batter into prepared pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Red Velvet Chiffon Cake
Red Velvet Chiffon Cake Recipe
Experience the tender crumb and deep red color of this classic Southern dessert with our simple recipe for Red Velvet Chiffon Cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 2 large egg whites
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 10-inch tube pan or angel food cake pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, egg whites, red food coloring, and vanilla extract.
4. Combine wet and dry ingredients; beat until smooth.
5. Pour batter into prepared pan; smooth top.
6. Bake for 45-50 minutes or until cake springs back when touched.
7. Remove from oven; let cool in pan for 10 minutes before transferring to wire rack.
Cooking Time: 45-50 minutes
Spiced Pumpkin Chiffon Cake
This Spiced Pumpkin Chiffon Cake recipe combines the warm spices of autumn with the light and airy texture of a classic chiffon cake. Perfect for a seasonal dessert or snack.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) vegetable oil
– 2 large eggs, at room temperature
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup (120g) canned pumpkin puree
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 10-inch (25cm) tube pan or angel food cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together milk, oil, eggs, and pumpkin puree until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Black Sesame Chiffon Cake
This moist and airy cake is infused with the nutty flavor of black sesame seeds, making it a unique and delicious addition to any dessert spread.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup vegetable oil
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup black sesame seeds
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 10-inch (25cm) tube pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk egg whites until frothy. Add oil, whisk until combined.
4. Add dry ingredients to wet ingredients, whisk until smooth.
5. Stir in black sesame seeds and vanilla extract.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until cake is golden brown and springs back when touched.
8. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 45-50 minutes
Mango Passionfruit Chiffon Cake
Elevate your baking skills with this unique and refreshing cake, combining the sweetness of mangoes with the tanginess of passionfruits. This chiffon cake is light, airy, and perfect for spring or summer gatherings.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) vegetable oil
– 1/2 cup (120ml) mango puree
– 1/4 cup (60ml) passionfruit juice
– 1 tsp vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) tube pan or angel food cake pan.
2. In a large mixing bowl, whisk together flour and sugar.
3. In a separate bowl, whip egg whites until stiff peaks form.
4. Add oil, mango puree, passionfruit juice, and vanilla extract to the flour mixture. Whisk until smooth.
5. Fold in whipped egg whites until no white streaks remain.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Espresso Chocolate Chiffon Cake
Elevate your baking game with this rich and indulgent Espresso Chocolate Chiffon Cake. Perfect for coffee lovers and chocolate enthusiasts alike, this cake is a perfect blend of flavors.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg yolks
– 1/2 cup (120ml) whole milk
– 1/4 cup (60ml) strong brewed espresso
– 1/2 cup (60g) unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (30g) melted unsalted butter
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) tube pan.
2. Whisk together dry ingredients in a bowl.
3. In a separate bowl, whisk together egg yolks, sugar, milk, espresso, and melted butter.
4. Pour wet ingredients into dry ingredients and mix until smooth.
5. Beat egg whites until stiff peaks form. Fold gently into batter.
6. Pour batter into prepared pan and bake for 45-50 minutes or until toothpick comes out clean.
7. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Raspberry Rose Chiffon Cake
Elevate your baking game with this show-stopping Raspberry Rose Chiffon Cake, featuring a delicate rose-petal infused batter and bursts of sweet-tart raspberry filling.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/4 cup (60ml) vegetable oil
– 2 teaspoons rose water
– 1 teaspoon vanilla extract
– 1 cup (120g) fresh raspberries, pureed
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) tube pan.
2. In a large bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, whisk egg whites until frothy. Add oil, rose water, and vanilla extract; whisk until stiff peaks form.
4. Fold pureed raspberries into the egg mixture.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until golden brown.
7. Allow cake to cool before dusting with confectioners’ sugar.
Cooking Time: 45-50 minutes
Banana Caramel Chiffon Cake
Treat your family and friends to a moist and decadent dessert with this Banana Caramel Chiffon Cake recipe. The combination of ripe bananas, caramel sauce, and airy chiffon cake will surely impress.
Ingredients:
– 3 large eggs, at room temperature
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) vegetable oil
– 2 large ripe bananas, mashed
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon vanilla extract
– Caramel sauce, for serving
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 10-inch (25cm) tube pan or Bundt pan.
2. In a large mixing bowl, whisk together eggs, sugar, milk, oil, mashed bananas, baking powder, salt, and vanilla extract.
3. Pour the batter into the prepared pan and smooth the top.
4. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Serve warm with caramel sauce drizzled over the top.
Cooking Time: 45-50 minutes
Almond Honey Chiffon Cake
This moist and flavorful cake combines the sweetness of honey with the nutty flavor of almonds, perfect for a special occasion or as a treat any time. With its airy texture and delicate crumb, this chiffon cake is sure to impress.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) honey
– 1/4 cup (30g) sliced almonds
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) tube pan or angel food cake pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whip egg whites until stiff peaks form.
4. Add honey, almonds, and salt to the egg mixture; whip until combined.
5. Gently fold the dry ingredients into the wet ingredients until no streaks remain.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Cinnamon Apple Chiffon Cake
This Cinnamon Apple Chiffon Cake is a perfect dessert for fall, with the warmth of cinnamon and the sweetness of apples. Moist and airy, this cake is sure to be a hit at any gathering.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) whole milk, at room temperature
– 2 teaspoons active dry yeast
– 1/4 teaspoon ground cinnamon
– 1/2 cup diced apples (about 1 medium-sized apple)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) tube pan.
2. In a large bowl, whisk together flour, sugar, yeast, and cinnamon.
3. In a separate bowl, beat egg whites until stiff peaks form.
4. Fold milk into the egg mixture, then gently fold in dry ingredients.
5. Gently fold in diced apples.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Ube Purple Yam Chiffon Cake
This vibrant cake is a masterpiece of Filipino cuisine, infused with the natural sweetness and subtle nutty flavor of ube (purple yam). A perfect treat for any occasion, this chiffon cake is light, fluffy, and delightfully purple.
Ingredients:
• 1 cup ube halaya (purple yam jam)
• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• 3 large egg whites
• 2 tablespoons vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) tube pan or angel food cake pan.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large mixing bowl, beat egg whites until stiff peaks form. Add oil, baking powder, and vanilla extract; mix well.
4. Gradually add dry ingredients to egg mixture, alternating with ube halaya, beginning and ending with dry ingredients.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
Cooking Time: 45-50 minutes
Summary
Indulge in the lightness and fluffiness of chiffon cakes with these 20 delicious recipes! From classic vanilla to matcha green tea, lemon zest to chocolate swirl, there’s a flavor for every occasion. Add some zing with orange blossom or pandan coconut, while strawberry shortcake and earl grey lavender bring a touch of whimsy. For the fall season, try spiced pumpkin or cinnamon apple, and don’t forget the fruity options like blueberry lemon, mango passionfruit, and raspberry rose. Whether you’re looking for a sweet treat or a show-stopping dessert, these chiffon cakes are sure to impress!
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