Oh, the joy of a perfectly light chiffon cake! Whether you’re celebrating a special occasion or simply craving a slice of something sweet, these airy delights are the ultimate treat. From classic vanilla to creative flavors, we’ve gathered 20 fluffy recipes that promise to elevate any moment. Ready to find your new favorite? Let’s dive into these irresistible cakes that are sure to impress.
Classic Vanilla Chiffon Cake
Elevate your baking game with this cloud-soft Classic Vanilla Chiffon Cake. It’s the ultimate light-as-air dessert that’s surprisingly simple to master. Get ready to impress with every fluffy, vanilla-kissed bite.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 1/4 cups (270g) cake flour, sifted
– 1 1/2 cups (300g) granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 7 large farm-fresh eggs, separated
– 3/4 cup (180ml) cold water
– 1/2 cup (120ml) neutral vegetable oil
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon cream of tartar
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and fine sea salt.
3. Make a well in the center of the dry ingredients and add the cold water, neutral vegetable oil, and pure vanilla extract.
4. Separate the farm-fresh eggs, placing the yolks into the well with the wet ingredients and the whites into a separate, impeccably clean, grease-free bowl.
5. Whisk the yolk mixture into the dry ingredients until just smooth and lump-free; do not overmix.
6. Add the cream of tartar to the egg whites and beat with an electric mixer on medium-high speed until stiff, glossy peaks form, about 3-4 minutes.
7. Gently fold one-third of the beaten egg whites into the yolk batter to lighten it.
8. Carefully fold in the remaining egg whites until no white streaks remain, preserving the air bubbles.
9. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
10. Bake at 325°F for 50-55 minutes, or until the top springs back when lightly touched and a toothpick inserted near the center comes out clean.
11. Immediately invert the pan onto a cooling rack and let the cake cool completely upside down for at least 2 hours.
12. Run a thin knife around the edges and center tube to release the cake from the pan.
This cake boasts an incredibly tender, moist crumb with a delicate vanilla flavor that melts on your tongue. Serve it simply dusted with powdered sugar, or get creative by splitting layers and filling with fresh berries and whipped cream for a stunning summer dessert.
Matcha Green Tea Chiffon Cake
Forget basic birthday cakes—this airy, jade-hued masterpiece is your new go-to. Serving: 10 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
- 1 cup cake flour, sifted twice for cloud-like texture
- 1 ½ cups granulated sugar, divided
- 2 tablespoons premium ceremonial-grade matcha powder
- ½ teaspoon fine sea salt
- 6 large farm-fresh eggs, separated
- ½ cup neutral vegetable oil (like grapeseed)
- ¾ cup ice-cold water
- 2 teaspoons pure vanilla extract
- ½ teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F. Grab an ungreased 10-inch tube pan.
- In a large bowl, whisk together the sifted cake flour, ¾ cup of the sugar, the vibrant matcha powder, and fine sea salt until fully combined.
- Create a well in the dry ingredients. Add the 6 egg yolks, neutral vegetable oil, ice-cold water, and pure vanilla extract.
- Whisk vigorously for 2 full minutes until the batter is completely smooth and emulsified. Tip: Cold ingredients prevent the matcha from clumping.
- In a spotlessly clean, dry bowl, beat the 6 egg whites with an electric mixer on medium speed until frothy, about 1 minute.
- Add the cream of tartar. Beat on medium-high until soft peaks form, about 2 more minutes.
- Gradually add the remaining ¾ cup of sugar, 1 tablespoon at a time, while beating. Continue until stiff, glossy peaks form, about 4-5 minutes total. Tip: Don’t rush the sugar—adding it slowly ensures a stable meringue.
- Gently fold one-third of the matcha batter into the meringue using a large spatula until just combined.
- Fold this mixture back into the remaining matcha batter until no white streaks remain. Tip: Fold, don’t stir, to keep the air in the batter.
- Pour the batter into the ungreased tube pan. Run a knife through the batter to pop any large air bubbles.
- Bake on the center rack for 50-55 minutes. The cake is done when the top springs back lightly to the touch.
- Immediately invert the pan onto a cooling rack. Let it cool completely upside down for at least 2 hours.
- Once completely cool, run a thin knife around the edges and center tube to release the cake.
The texture is impossibly light and spongy, melting on your tongue with a delicate, earthy sweetness. Serve thick slices with a dusting of powdered sugar or alongside fresh berries for a stunning, elegant dessert.
Lemon Zest Chiffon Cake
Make your holiday dessert dreams come true with this airy, citrus-kissed Lemon Zest Chiffon Cake. It’s impossibly light, bursting with bright lemon flavor, and guaranteed to impress every guest at your table. Forget dense holiday cakes—this cloud-like treat is the showstopper you need.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups of sifted cake flour, for a feather-light crumb
– 1 ½ cups of granulated sugar, divided
– 1 tablespoon of baking powder
– ½ teaspoon of fine sea salt
– ½ cup of neutral vegetable oil, like grapeseed
– 7 large egg yolks, at room temperature
– ¾ cup of cold water
– 2 tablespoons of freshly grated lemon zest, from about 3 large lemons
– ¼ cup of freshly squeezed lemon juice
– 1 teaspoon of pure vanilla extract
– 8 large egg whites, at room temperature
– ½ teaspoon of cream of tartar
Instructions
1. Preheat your oven to 325°F (163°C). Do not grease your 10-inch tube pan.
2. In a large bowl, whisk together the sifted cake flour, 1 cup of the granulated sugar, the baking powder, and the fine sea salt until fully combined.
3. Make a well in the center of the dry ingredients. Pour in the neutral vegetable oil, the 7 large egg yolks, the cold water, the freshly grated lemon zest, the freshly squeezed lemon juice, and the pure vanilla extract.
4. Whisk the wet ingredients into the dry ingredients just until the batter is smooth and no lumps remain. Set this yolk batter aside.
5. In the impeccably clean bowl of a stand mixer fitted with the whisk attachment, combine the 8 large egg whites and the cream of tartar. Tip: Any trace of fat will prevent the whites from whipping properly.
6. Whip the egg whites on medium-high speed until soft peaks form, about 2-3 minutes.
7. With the mixer running, gradually add the remaining ½ cup of granulated sugar. Continue whipping until stiff, glossy peaks form, about 2-3 more minutes.
8. Gently fold one-third of the whipped egg whites into the yolk batter using a large rubber spatula to lighten it.
9. Carefully fold in the remaining whipped egg whites until no white streaks remain. Tip: Fold gently to preserve the air bubbles for maximum rise.
10. Pour the batter into the ungreased 10-inch tube pan. Run a knife through the batter to pop any large air bubbles.
11. Bake on the center rack for 50-55 minutes, or until the top is golden brown and springs back when lightly touched.
12. Immediately invert the pan onto a wire rack or a bottle neck. Let the cake cool completely upside down, for about 2 hours. Tip: This prevents collapse as it cools.
13. Once completely cool, run a thin knife around the center tube and the outer edge of the pan to release the cake.
14. Invert the pan again and gently tap to release the cake onto a serving plate.
Zesty and elegant, this cake boasts a melt-in-your-mouth texture that’s both tender and springy. The pure lemon flavor shines without being overly sweet, making it perfect with a dusting of powdered sugar or a dollop of whipped cream. For a festive twist, serve slices with a berry compote or a drizzle of lemon glaze.
Chocolate Swirl Chiffon Cake
Elevate your dessert game with this stunning Chocolate Swirl Chiffon Cake. It’s a fluffy, cloud-like masterpiece with mesmerizing cocoa ribbons. Bake it for any celebration—it’s guaranteed to impress.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups cake flour, sifted for lightness
– 1 ½ cups granulated sugar, divided
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– ½ cup vegetable oil, neutral and smooth
– 7 large egg yolks, farm-fresh and golden
– ¾ cup cold water
– 2 teaspoons pure vanilla extract
– 1 cup egg whites, at room temperature
– ½ teaspoon cream of tartar
– ½ cup unsweetened cocoa powder, Dutch-processed for deep flavor
– ¼ cup hot water
Instructions
1. Preheat your oven to 325°F. Do not grease a 10-inch tube pan—the cake needs to cling to climb.
2. In a large bowl, whisk together the sifted cake flour, 1 cup of sugar, baking powder, and sea salt.
3. Make a well in the center and add the vegetable oil, egg yolks, cold water, and vanilla extract. Whisk until perfectly smooth.
4. In a separate clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy.
5. Gradually add the remaining ½ cup of sugar while beating on high, until stiff, glossy peaks form—about 3-4 minutes.
6. Gently fold one-third of the egg white mixture into the yolk batter to lighten it, then fold in the rest until no white streaks remain.
7. In a small bowl, mix the cocoa powder and hot water into a thick, smooth paste.
8. Scoop one-third of the plain batter into a separate bowl and fold in the cocoa paste until fully incorporated.
9. Alternately spoon large dollops of plain and chocolate batter into the tube pan. Swirl gently once with a knife for a marbled effect—don’t overmix.
10. Bake at 325°F for 50-55 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean.
11. Immediately invert the pan onto a cooling rack. Let it cool completely upside down for 2 hours to prevent collapse.
12. Run a thin knife around the edges and center tube to release the cake. Transfer to a serving plate.
This cake boasts an incredibly tender, airy crumb with rich chocolate swirls. The subtle vanilla base lets the cocoa shine. Try serving slices with a dollop of whipped cream and fresh berries for a stunning contrast.
Orange Blossom Chiffon Cake
Rethink everything you know about light-as-air cakes. This Orange Blossom Chiffon Cake delivers a cloud-like texture with a floral, citrus-kissed aroma that’s pure magic. Get ready to bake a showstopper that’s surprisingly simple.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups of sifted cake flour, for a feather-light crumb
– 1 ½ cups of granulated sugar, divided
– 1 tablespoon of baking powder
– 1 teaspoon of fine sea salt
– ½ cup of neutral vegetable oil, like grapeseed
– 7 large egg yolks, at room temperature
– ¾ cup of cold water
– 2 tablespoons of pure orange blossom water
– 1 tablespoon of freshly grated orange zest
– 1 teaspoon of pure vanilla extract
– 7 large egg whites, at room temperature
– ½ teaspoon of cream of tartar
Instructions
1. Preheat your oven to 325°F. Do not grease your 10-inch tube pan—the cake needs to cling to climb.
2. In a large bowl, whisk together the sifted cake flour, 1 cup of the granulated sugar, the baking powder, and the fine sea salt until fully combined.
3. Make a well in the center of the dry ingredients. Add the neutral vegetable oil, the 7 large egg yolks, the cold water, the pure orange blossom water, the freshly grated orange zest, and the pure vanilla extract.
4. Whisk the wet ingredients into the dry ingredients until you have a smooth, thick batter. Set this aside.
5. In the bowl of a stand mixer fitted with the whisk attachment, combine the 7 large egg whites and the cream of tartar. Whip on medium speed until foamy, about 1 minute.
6. With the mixer running, gradually add the remaining ½ cup of granulated sugar. Increase speed to high and whip until you achieve stiff, glossy peaks that hold their shape when the whisk is lifted, about 3-4 minutes. Tip: Ensure your bowl and whisk are completely grease-free for maximum volume.
7. Gently fold one-third of the whipped egg whites into the yolk batter using a large rubber spatula to lighten it.
8. Carefully fold in the remaining whipped egg whites until no white streaks remain. Tip: Fold gently and slowly to preserve the air bubbles for that signature high rise.
9. Pour the batter into the ungreased 10-inch tube pan. Smooth the top with your spatula.
10. Bake at 325°F for 50 to 55 minutes, or until the top is golden brown and springs back lightly when touched. Tip: Avoid opening the oven door during the first 45 minutes to prevent collapse.
11. Immediately invert the pan onto a wire rack or suspend it over a bottle. Let the cake cool completely upside down, about 2 hours.
12. Once completely cool, run a thin knife or offset spatula around the center tube and the outer edge of the pan to release the cake. Invert it onto a serving plate.
Unbelievably tender and moist, this cake boasts a delicate crumb that melts on your tongue. The floral notes from the orange blossom water pair perfectly with the bright citrus zest. Serve it simply dusted with powdered sugar or elevate it with a dollop of lightly sweetened whipped cream and fresh berries.
Pandan Coconut Chiffon Cake
Nailing that perfect, fluffy cake just got easier. This Pandan Coconut Chiffon Cake brings tropical vibes to your kitchen with its vibrant green hue and aromatic, sweet flavor. Get ready to impress with a dessert that’s as stunning as it is delicious.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 1/2 cups cake flour, sifted for lightness
– 1 1/2 cups granulated sugar, divided
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 7 large eggs, separated, using farm-fresh eggs at room temperature
– 1/2 cup vegetable oil, neutral and light
– 3/4 cup coconut milk, full-fat and creamy
– 2 tbsp pandan extract, vibrant green and aromatic
– 1 tsp cream of tartar
– 1/2 cup sweetened shredded coconut, finely grated
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third—this ensures even baking without over-browning the top.
2. In a large bowl, whisk together the sifted cake flour, 1 cup of granulated sugar, baking powder, and salt until fully combined.
3. In a separate bowl, whisk the egg yolks, vegetable oil, coconut milk, and pandan extract until smooth and uniformly green.
4. Pour the wet mixture into the dry ingredients and stir gently just until no flour streaks remain; overmixing can deflate the batter, so be careful.
5. In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until frothy, about 1 minute.
6. Add the cream of tartar and continue beating until soft peaks form, approximately 2-3 minutes.
7. Gradually add the remaining 1/2 cup of sugar while beating on high speed until stiff, glossy peaks form, which should take about 4-5 minutes—this creates the cake’s airy structure.
8. Fold one-third of the egg white mixture into the batter using a spatula to lighten it, then gently fold in the rest until just incorporated, preserving as much air as possible.
9. Pour the batter into an ungreased 10-inch tube pan and sprinkle the sweetened shredded coconut evenly over the top.
10. Bake for 50-55 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
11. Immediately invert the pan onto a cooling rack and let it cool completely upside down for at least 2 hours to prevent collapsing.
12. Run a thin knife around the edges and center tube to release the cake, then transfer it to a serving plate.
Enjoy each slice of this cloud-like cake, where the tender crumb melts in your mouth with hints of tropical pandan and coconut. Serve it slightly warm with a dollop of whipped cream or toasted coconut flakes for extra crunch, making it a showstopper at any gathering.
Strawberry Shortcake Chiffon
Zesty and dreamy, this Strawberry Shortcake Chiffon is your new summer obsession. It’s a fluffy, cloud-like cake layered with juicy strawberries and whipped cream—perfect for picnics or impressing guests. Get ready to bake something unforgettable.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups cake flour, sifted for lightness
– 1 cup granulated sugar, divided
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
– ½ cup vegetable oil, neutral and smooth
– 6 large egg yolks, farm-fresh and golden
– ¾ cup cold water, icy and crisp
– 1 teaspoon pure vanilla extract, aromatic and sweet
– 1 teaspoon cream of tartar, finely powdered
– 6 large egg whites, at room temperature
– 2 cups fresh strawberries, hulled and sliced
– 1 tablespoon granulated sugar, for macerating
– 1 ½ cups heavy whipping cream, cold and rich
– ¼ cup powdered sugar, for sweetening
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. In a large bowl, whisk together the sifted cake flour, ¾ cup of the granulated sugar, baking powder, and salt until fully combined.
3. Make a well in the dry ingredients and add the vegetable oil, egg yolks, cold water, and vanilla extract.
4. Whisk the wet and dry ingredients together until the batter is smooth and free of lumps. Tip: Avoid overmixing to keep the cake tender.
5. In a separate, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy, about 1 minute.
6. Add the cream of tartar to the egg whites and continue beating on high speed until soft peaks form, about 2-3 minutes.
7. Gradually add the remaining ¼ cup of granulated sugar to the egg whites, beating until stiff, glossy peaks form, about 2 more minutes.
8. Gently fold one-third of the egg white mixture into the batter using a spatula to lighten it.
9. Fold in the remaining egg whites in two additions until no white streaks remain. Tip: Fold gently to preserve the airiness.
10. Pour the batter into an ungreased 10-inch tube pan and smooth the top with the spatula.
11. Bake for 35 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
12. Immediately invert the pan onto a cooling rack and let it cool completely upside down, about 1 hour. Tip: This prevents the cake from collapsing.
13. While the cake cools, combine the sliced strawberries and 1 tablespoon of granulated sugar in a bowl, stirring to coat, and let macerate for 30 minutes.
14. In a chilled bowl, beat the heavy whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
15. Once the cake is cool, run a knife around the edges and center tube to release it from the pan.
16. Slice the cake horizontally into two even layers using a serrated knife.
17. Place the bottom layer on a serving plate and spread half of the whipped cream over it.
18. Top with half of the macerated strawberries, arranging them evenly.
19. Place the top cake layer over the strawberries and spread the remaining whipped cream on top.
20. Garnish with the remaining strawberries, piling them high for a stunning look.
Unbelievably light and airy, this chiffon cake melts in your mouth with bursts of sweet strawberry juice. The whipped cream adds a creamy contrast that’s not too heavy—serve it chilled on a hot day or as a show-stopping dessert at your next gathering.
Earl Grey Lavender Chiffon Cake
Lavender meets Earl Grey in this floral, tea-infused chiffon cake that’s light as air and packed with aromatic flavor. Forget dense desserts—this cloud-like sponge is a showstopper for afternoon tea or a sophisticated dinner party. It’s surprisingly simple to make, but looks and tastes like it came from a high-end bakery.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup granulated sugar, divided
– 1 cup cake flour, sifted twice for extra fluffiness
– 1½ tsp baking powder
– ½ tsp fine sea salt
– 5 large eggs, separated and at room temperature
– ½ cup vegetable oil, neutral and light
– ½ cup whole milk, warmed slightly
– 2 tbsp loose Earl Grey tea leaves, finely ground
– 1 tsp culinary-grade dried lavender buds, crushed lightly
– 1 tsp pure vanilla extract
– ½ tsp cream of tartar
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third—this ensures even baking without over-browning the top.
2. In a large bowl, whisk together the sifted cake flour, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, beat the 5 egg yolks with ¾ cup of the granulated sugar using an electric mixer on medium speed for 3–4 minutes, until pale and thick.
4. Slowly drizzle in the vegetable oil while mixing on low, then add the warmed whole milk, ground Earl Grey tea leaves, crushed lavender buds, and pure vanilla extract, mixing just until smooth.
5. Gently fold the dry ingredients into the yolk mixture with a spatula until no streaks remain—overmixing here can deflate the batter, so be gentle.
6. In a clean, grease-free bowl, whip the 5 egg whites with the cream of tartar on medium-high speed until foamy, about 1 minute.
7. Gradually add the remaining ¼ cup granulated sugar while whipping, continuing for 4–5 minutes until stiff, glossy peaks form that hold their shape when the whisk is lifted.
8. Fold one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the rest until fully incorporated without deflating the mixture.
9. Pour the batter into an ungreased 10-inch tube pan and smooth the top—avoid greasing the pan to help the cake climb and achieve its signature height.
10. Bake for 40–45 minutes, until the top springs back when lightly touched and a toothpick inserted near the center comes out clean.
11. Immediately invert the pan onto a cooling rack and let it cool completely upside down for at least 2 hours to prevent collapsing.
12. Run a thin knife around the edges and center tube to release the cake, then gently remove it from the pan.
Just out of the oven, this chiffon cake boasts a tender, airy crumb that melts in your mouth with every bite. The Earl Grey lends a subtle bergamot citrus note, while the lavender adds a delicate floral aroma without overpowering. Serve it plain for a light treat, or dress it up with a dusting of powdered sugar and fresh berries for an elegant presentation that’s sure to impress.
Blueberry Lemon Chiffon Cake
Zesty, vibrant, and impossibly light—this blueberry lemon chiffon cake is your new go-to dessert. Grab your whisk and let’s bake a cloud with a citrusy punch. It’s easier than you think and totally show-stopping.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ¼ cups cake flour, sifted for a featherlight crumb
– 1 ½ cups granulated sugar, divided
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– ½ cup vegetable oil, neutral and light
– 7 large egg yolks, at room temperature for better emulsification
– ¾ cup cold water
– 2 tablespoons fresh lemon zest, finely grated for intense aroma
– ½ cup fresh lemon juice, strained to avoid pulp
– 1 teaspoon pure vanilla extract
– 1 cup fresh blueberries, washed and patted dry
– 9 large egg whites, at room temperature for maximum volume
– ½ teaspoon cream of tartar
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third—this prevents over-browning.
2. In a large bowl, whisk together the sifted cake flour, 1 cup of the granulated sugar, baking powder, and fine sea salt until fully combined.
3. Make a well in the center and add the vegetable oil, room-temperature egg yolks, cold water, fresh lemon zest, strained lemon juice, and pure vanilla extract.
4. Whisk the wet ingredients into the dry until the batter is smooth and lump-free; avoid overmixing to keep it tender.
5. Gently fold in the washed and dried fresh blueberries with a spatula until evenly distributed.
6. In a spotlessly clean, grease-free bowl, beat the room-temperature egg whites with an electric mixer on medium speed until foamy, about 1 minute.
7. Add the cream of tartar and continue beating until soft peaks form, approximately 2–3 minutes.
8. Gradually add the remaining ½ cup of granulated sugar while beating on high speed until stiff, glossy peaks form, about 4–5 minutes—this creates the cake’s signature airy texture.
9. Fold one-third of the egg white mixture into the batter to lighten it, then gently fold in the remaining whites until no white streaks remain; be careful not to deflate the mixture.
10. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
11. Bake at 325°F for 50–55 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
12. Immediately invert the pan onto a wire rack and let it cool completely upside down for at least 2 hours—this prevents collapsing.
13. Once cooled, run a thin knife around the edges and center tube to release the cake, then gently remove it from the pan.
What a masterpiece! This cake boasts a melt-in-your-mouth texture with bright lemon zest and bursts of juicy blueberries. Serve it with a dollop of whipped cream and extra berries for a stunning brunch centerpiece, or enjoy a slice with afternoon tea—it’s so light, you might just have seconds.
Tiramisu-Inspired Chiffon Cake
Grab your whisk and get ready to level up your dessert game. This Tiramisu-Inspired Chiffon Cake transforms the classic Italian dessert into a light, airy showstopper that’s perfect for any celebration. Think coffee-soaked layers, creamy mascarpone, and a dusting of cocoa that’ll have everyone asking for seconds.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups cake flour, sifted
– 1 ½ cups granulated sugar, divided
– 1 ½ tsp baking powder
– ½ tsp fine sea salt
– 7 large eggs, separated and at room temperature
– ½ cup vegetable oil
– ¾ cup strong brewed coffee, cooled
– 2 tsp pure vanilla extract
– ½ tsp cream of tartar
– 8 oz mascarpone cheese, softened
– 1 cup heavy whipping cream, cold
– ¼ cup powdered sugar
– Unsweetened cocoa powder, for dusting
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. In a large bowl, whisk together the sifted cake flour, 1 cup of granulated sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, whisk the 7 egg yolks, vegetable oil, cooled strong brewed coffee, and pure vanilla extract until smooth and slightly thickened.
4. Pour the wet ingredients into the dry ingredients and whisk just until no lumps remain—do not overmix.
5. In a clean, grease-free bowl, beat the 7 egg whites with an electric mixer on medium speed until frothy, about 1 minute.
6. Add the cream of tartar and continue beating until soft peaks form, approximately 2 minutes.
7. Gradually add the remaining ½ cup of granulated sugar while beating on high speed until stiff, glossy peaks form, about 3–4 minutes total.
8. Gently fold one-third of the egg white mixture into the batter using a spatula to lighten it.
9. Fold in the remaining egg whites in two additions until just incorporated, being careful not to deflate the mixture.
10. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
11. Bake at 325°F for 35 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
12. Immediately invert the pan onto a cooling rack and let it cool completely upside down, about 2 hours—this prevents collapse.
13. Run a thin knife around the edges and center tube to release the cake, then gently remove it from the pan.
14. In a large bowl, beat the softened mascarpone cheese with an electric mixer on medium speed until creamy, about 1 minute.
15. In another bowl, whip the cold heavy whipping cream and powdered sugar on high speed until medium-stiff peaks form, about 3 minutes.
16. Fold the whipped cream into the mascarpone in two additions until smooth and fluffy—chill if not using immediately.
17. Slice the cooled cake horizontally into two even layers using a serrated knife for clean cuts.
18. Brush the cut sides of both layers generously with the remaining ¼ cup of strong brewed coffee for moisture.
19. Spread half of the mascarpone mixture evenly over the bottom layer, then top with the second layer.
20. Frost the top and sides with the remaining mascarpone mixture using an offset spatula for a smooth finish.
21. Dust the top liberally with unsweetened cocoa powder through a fine-mesh sieve for an even coating.
Just out of the oven, this cake boasts a cloud-like crumb that melts with each coffee-kissed bite. The mascarpone cream adds a luscious richness without heaviness, making it ideal for slicing into elegant wedges. Serve it chilled with an extra sprinkle of cocoa or alongside a shot of espresso for the full tiramisu experience.
Red Velvet Chiffon Cake
Craft a showstopper that’s equal parts elegant and effortless. This red velvet chiffon cake delivers that iconic crimson hue with a cloud-like texture that melts on your tongue. Forget dense layers—this airy masterpiece is about to become your new go-to celebration cake.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups of finely sifted cake flour
– 1 ½ cups of granulated white sugar
– 1 tablespoon of unsweetened cocoa powder
– 1 teaspoon of baking soda
– 1 teaspoon of fine sea salt
– ½ cup of neutral vegetable oil
– 7 large farm-fresh egg yolks
– ¾ cup of ice-cold water
– 2 tablespoons of liquid red food coloring
– 1 teaspoon of pure vanilla extract
– 1 teaspoon of distilled white vinegar
– 7 large farm-fresh egg whites
– ½ teaspoon of cream of tartar
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a large bowl, whisk together the finely sifted cake flour, granulated white sugar, unsweetened cocoa powder, baking soda, and fine sea salt until fully combined.
3. Create a well in the center of the dry ingredients and add the neutral vegetable oil, farm-fresh egg yolks, ice-cold water, liquid red food coloring, pure vanilla extract, and distilled white vinegar.
4. Whisk the wet ingredients into the dry ingredients just until the batter is smooth and no lumps remain, being careful not to overmix.
5. In a separate, completely clean and dry bowl, beat the farm-fresh egg whites with an electric mixer on medium speed until foamy, about 1 minute.
6. Add the cream of tartar to the egg whites and continue beating on high speed until stiff, glossy peaks form, about 3-4 minutes. Tip: Ensure no trace of yolk is in the whites for maximum volume.
7. Gently fold one-third of the beaten egg whites into the red velvet batter using a rubber spatula to lighten the mixture.
8. Carefully fold in the remaining egg whites until just incorporated and no white streaks remain, preserving the airiness. Tip: Fold gently in a J-shaped motion to avoid deflating the batter.
9. Pour the batter into an ungreased 10-inch tube pan.
10. Run a thin knife or skewer through the batter in a circular motion to release any large air bubbles.
11. Bake on the center rack for 50-55 minutes, or until the top springs back when lightly touched and a toothpick inserted near the center comes out clean.
12. Immediately invert the pan and cool the cake completely upside down for at least 2 hours. Tip: Cooling inverted prevents the delicate structure from collapsing.
13. Once completely cool, run a thin knife around the edges and center tube to loosen the cake.
14. Gently remove the cake from the pan and transfer it to a serving plate.
Buttery cream cheese frosting is a classic pairing, but for a lighter touch, dust it with powdered sugar and fresh berries. Each forkful is impossibly tender with a subtle cocoa tang that balances the sweetness perfectly. Serve slices with a dollop of whipped cream or crumble it over vanilla ice cream for a decadent twist.
Spiced Pumpkin Chiffon Cake
Spiced pumpkin chiffon cake delivers that cozy fall flavor in a cloud-like texture. Skip the dense pumpkin bread—this airy dessert feels fancy but comes together with pantry staples. Serve it at holiday gatherings or as a sweet weekend treat.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 5 large farm-fresh eggs, separated
- ¾ cup canned pumpkin puree
- ½ cup vegetable oil
- ¼ cup water
- 1 teaspoon pure vanilla extract
- ½ teaspoon cream of tartar
- ¼ cup powdered sugar for dusting
Instructions
- Preheat your oven to 325°F. Do not grease your 10-inch tube pan.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until fully combined.
- In a separate medium bowl, whisk the 5 large egg yolks until smooth and pale yellow, about 1 minute.
- Add the canned pumpkin puree, vegetable oil, water, and pure vanilla extract to the egg yolks. Whisk vigorously until the mixture is completely smooth and uniform in color.
- Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently fold with a spatula just until no dry streaks of flour remain; do not overmix.
- In the clean, dry bowl of a stand mixer fitted with the whisk attachment, place the 5 large egg whites and cream of tartar. Tip: Ensure your bowl and whisk are completely grease-free for maximum volume.
- Whip the egg whites on medium-high speed until they form stiff, glossy peaks, about 3-4 minutes. The whites should hold their shape when the whisk is lifted.
- Gently fold one-third of the whipped egg whites into the pumpkin batter to lighten it.
- Carefully fold in the remaining egg whites until just incorporated and no white streaks remain. Tip: Use a wide, gentle folding motion to preserve the air bubbles.
- Pour the batter into the ungreased 10-inch tube pan. Smooth the top gently with a spatula.
- Bake on the center rack for 50-55 minutes, or until the top springs back when lightly touched and a toothpick inserted near the center comes out clean.
- Immediately invert the pan onto a wire rack or the neck of a bottle. Let the cake cool completely upside down, about 2 hours. Tip: This prevents the delicate cake from collapsing.
- Once completely cool, run a thin knife around the center tube and outer edge of the pan to loosen the cake.
- Gently tap the pan and invert it to release the cake onto a serving plate.
- Dust the top lightly with powdered sugar just before serving.
Cool and slice to reveal its incredibly light, airy crumb that melts on your tongue. Each bite carries warm pumpkin spice without being overly sweet. Consider serving it with a dollop of freshly whipped cream or a drizzle of salted caramel for an extra-decadent twist.
Black Sesame Chiffon Cake
Crack into this nutty, elegant dessert that’s equal parts fluffy and flavorful. This black sesame chiffon cake delivers a stunning visual with its deep gray hue and a toasty aroma that’ll have everyone asking for seconds. It’s the perfect showstopper for any holiday gathering or cozy night in.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– 1 cup cake flour, sifted for airiness
– 1 ½ tsp baking powder
– ¼ tsp fine sea salt
– 5 large farm-fresh eggs, separated
– 1 cup granulated sugar, divided
– ½ cup whole milk, at room temperature
– ⅓ cup neutral vegetable oil
– ¼ cup high-quality black sesame paste
– 1 tsp pure vanilla extract
– ½ tsp cream of tartar
Instructions
1. Preheat your oven to 325°F. Grab an ungreased 10-inch tube pan—this helps the cake climb the sides as it bakes.
2. In a medium bowl, whisk together the sifted cake flour, baking powder, and fine sea salt until fully combined.
3. In a large bowl, beat the 5 egg yolks with ¾ cup of the granulated sugar using a hand mixer on medium speed for 3 minutes, until pale and thick.
4. Slowly drizzle in the whole milk, neutral vegetable oil, black sesame paste, and pure vanilla extract while mixing on low until the batter is smooth and uniformly gray.
5. Tip: Gently fold the dry ingredients into the wet mixture with a spatula until just combined to avoid deflating the batter.
6. In a clean, grease-free bowl, whip the 5 egg whites with the cream of tartar on medium-high speed until foamy, about 1 minute.
7. Gradually add the remaining ¼ cup of granulated sugar while continuing to whip for 4–5 minutes, until stiff peaks form that hold their shape when the beaters are lifted.
8. Tip: Fold one-third of the whipped egg whites into the black sesame batter to lighten it, then carefully fold in the rest until no white streaks remain.
9. Pour the batter into the ungreased tube pan and smooth the top with a spatula.
10. Bake at 325°F for 45–50 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean.
11. Immediately invert the pan onto a cooling rack and let it cool completely upside down for 2 hours to prevent collapse.
12. Tip: Run a thin knife around the edges and center tube to release the cake gently before serving.
13. Slice and serve at room temperature.
This cake boasts an incredibly light, airy crumb with a subtle nutty sweetness from the black sesame. Its delicate texture pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar for an elegant finish. Try it toasted lightly for a warm, fragrant treat that highlights its unique flavor.
Mango Passionfruit Chiffon Cake
Just when you thought chiffon cakes couldn’t get more tropical—this one’s a vacation in every bite. Juicy mango and tangy passionfruit team up for a cloud-like texture that’s pure sunshine. Get ready to level up your dessert game.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup granulated sugar, divided
– 1 1/2 cups cake flour, sifted
– 1 1/2 tsp baking powder
– 1/2 tsp fine sea salt
– 7 large eggs, separated and at room temperature
– 1/2 cup neutral vegetable oil
– 1/2 cup fresh mango puree
– 1/4 cup fresh passionfruit pulp
– 1 tsp pure vanilla extract
– 1/2 tsp cream of tartar
Instructions
1. Preheat your oven to 325°F. Do not grease your 10-inch tube pan.
2. In a large bowl, whisk together 3/4 cup sugar, sifted cake flour, baking powder, and fine sea salt.
3. Make a well in the center and add egg yolks, neutral vegetable oil, fresh mango puree, fresh passionfruit pulp, and pure vanilla extract.
4. Whisk the wet ingredients into the dry until just smooth and no lumps remain. Set aside.
5. In a spotlessly clean, grease-free bowl, beat 7 egg whites with an electric mixer on medium speed until foamy.
6. Add cream of tartar and beat until soft peaks form.
7. Gradually add the remaining 1/4 cup sugar while beating on high speed until stiff, glossy peaks form.
8. Gently fold one-third of the egg white mixture into the mango-passionfruit batter using a large rubber spatula.
9. Fold in the remaining egg whites in two additions until no white streaks remain, being careful not to deflate the batter.
10. Pour the batter into the ungreased tube pan and smooth the top.
11. Bake at 325°F for 50-55 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
12. Immediately invert the pan onto a cooling rack and let it cool completely upside down, about 2 hours.
13. Run a thin knife around the center tube and outer edge to release the cake.
14. Gently remove the cake from the pan.
Fluffy, light, and bursting with tropical flavor, this chiffon cake has a melt-in-your-mouth crumb. The passionfruit adds a bright tang that perfectly balances the sweet mango. Serve it plain to let the flavors shine, or top with a dollop of whipped cream and extra fresh fruit for a stunning dessert.
Espresso Chocolate Chiffon Cake
Never underestimate the power of coffee and chocolate together. This espresso chocolate chiffon cake combines bold espresso with rich cocoa for a light, airy dessert that’s perfect for any occasion. Get ready to bake something truly special.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup cake flour, sifted
– 1/4 cup high-quality unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 5 large farm-fresh eggs, separated
– 1 1/2 cups granulated sugar, divided
– 1/2 cup vegetable oil
– 3/4 cup strong brewed espresso, cooled to room temperature
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon cream of tartar
Instructions
1. Preheat your oven to 325°F. Do not grease a 10-inch tube pan.
2. Sift together 1 cup cake flour, 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt into a large bowl.
3. In a separate bowl, whisk 5 egg yolks with 1 cup granulated sugar until pale and thick, about 3 minutes.
4. Slowly drizzle in 1/2 cup vegetable oil while whisking continuously.
5. Whisk in 3/4 cup cooled espresso and 2 teaspoons pure vanilla extract until fully combined.
6. Gently fold the dry ingredients into the yolk mixture until just incorporated; do not overmix.
7. In a clean, grease-free bowl, beat 5 egg whites with an electric mixer on medium speed until frothy.
8. Add 1/2 teaspoon cream of tartar and beat until soft peaks form.
9. Gradually add remaining 1/2 cup granulated sugar while beating, continuing until stiff, glossy peaks form.
10. Gently fold one-third of the egg white mixture into the batter to lighten it.
11. Carefully fold in the remaining egg whites until no white streaks remain.
12. Pour the batter into the ungreased tube pan and smooth the top with a spatula.
13. Bake at 325°F for 50-55 minutes, until the top springs back when lightly touched.
14. Immediately invert the pan onto a cooling rack and let it cool completely upside down, about 2 hours.
15. Run a thin knife around the edges and center tube to release the cake.
16. Transfer the cake to a serving plate.
Gorgeously light with a tender crumb, this cake delivers a deep chocolate flavor punctuated by the bold kick of espresso. Serve it dusted with powdered sugar or alongside a dollop of freshly whipped cream for an elegant finish that’s sure to impress at any gathering.
Raspberry Rose Chiffon Cake
Raspberry rose chiffon cake is the showstopper dessert you didn’t know your holiday table needed. This airy, elegant cake combines the bright, tangy pop of fresh raspberries with the subtle, romantic perfume of rose. It’s surprisingly simple to make, delivering bakery-level results that will have everyone asking for the recipe.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of cake flour, sifted for a feather-light crumb
– 1 1/2 cups of granulated sugar, divided
– 1 tablespoon of baking powder
– 1/2 teaspoon of fine sea salt
– 7 large, farm-fresh eggs, separated
– 3/4 cup of cold water
– 1/2 cup of vibrant, flavor-rich vegetable oil
– 2 teaspoons of pure vanilla extract
– 1 teaspoon of pure rose water
– 1 cup of fresh raspberries, lightly crushed
– 1/2 teaspoon of cream of tartar
– Powdered sugar, for dusting
Instructions
1. Preheat your oven to 325°F (163°C). Do not grease your 10-inch tube pan; the batter needs to cling to climb.
2. In a large bowl, whisk together the sifted cake flour, 1 cup of granulated sugar, baking powder, and fine sea salt.
3. In a separate bowl, whisk the 7 egg yolks, cold water, vegetable oil, pure vanilla extract, and pure rose water until smooth and slightly thickened.
4. Pour the wet yolk mixture into the dry ingredients. Whisk vigorously for 1 full minute until the batter is completely smooth and free of lumps.
5. Gently fold the lightly crushed fresh raspberries into the batter until just combined.
6. In the bowl of a stand mixer fitted with the whisk attachment, combine the 7 egg whites and cream of tartar. Whip on medium speed until foamy, about 1 minute.
7. With the mixer running, gradually add the remaining 1/2 cup of granulated sugar. Increase speed to high and whip until stiff, glossy peaks form, about 3-4 minutes. Tip: The meringue is ready when you can turn the bowl upside down without it sliding out.
8. Using a large rubber spatula, gently fold one-third of the meringue into the raspberry batter to lighten it.
9. Carefully fold in the remaining meringue in two additions, using a cutting and folding motion until no white streaks remain. Tip: Overmixing deflates the batter, so stop as soon as it’s uniform.
10. Pour the batter into the ungreased 10-inch tube pan. Gently run a knife through the batter to release any large air bubbles.
11. Bake on the center rack for 45 minutes, or until the top is golden brown and springs back when lightly touched. Tip: Do not open the oven door during the first 35 minutes of baking to prevent collapse.
12. Immediately invert the pan onto a wire rack. Let the cake cool completely upside down in the pan, about 2 hours.
13. Once completely cool, run a thin knife around the center tube and outer edge of the pan to release the cake.
14. Transfer the cake to a serving plate and dust the top generously with powdered sugar.
A cloud-like texture meets a vibrant flavor in every slice. The crumb is impossibly light and tender, perfectly holding the juicy bursts of raspberry and the whisper of floral rose. Serve it with a dollop of lightly sweetened whipped cream and a few extra fresh berries for a stunning, elegant finish.
Banana Caramel Chiffon Cake
Savor a cloud-like dessert that’s part banana bread, part caramel dream—this Banana Caramel Chiffon Cake is your new go-to showstopper. It’s fluffy, moist, and packed with sweet banana flavor, all swirled with a luscious homemade caramel. Get ready to bake something seriously impressive.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon fine sea salt
– 5 large farm-fresh eggs, separated
– 1 ¼ cups granulated sugar
– ½ cup vegetable oil
– ⅓ cup whole milk
– 1 teaspoon pure vanilla extract
– 2 ripe bananas, mashed
– ½ cup heavy cream
– ½ cup packed light brown sugar
– 4 tablespoons unsalted butter
– ¼ teaspoon flaky sea salt
Instructions
1. Preheat your oven to 325°F and grease a 10-inch tube pan.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon fine sea salt until combined.
3. In a large bowl, beat 5 large farm-fresh egg yolks with ¾ cup granulated sugar until pale and thick, about 3 minutes.
4. Slowly drizzle in ½ cup vegetable oil while mixing, then add ⅓ cup whole milk and 1 teaspoon pure vanilla extract.
5. Fold in the dry ingredients from step 2 until just incorporated, then gently stir in 2 mashed ripe bananas.
6. In a clean bowl, whip the 5 egg whites with ½ cup granulated sugar until stiff peaks form, about 4-5 minutes.
7. Gently fold the whipped egg whites into the banana batter in three additions until no white streaks remain.
8. Pour the batter into the prepared tube pan and bake at 325°F for 40-45 minutes, or until a toothpick inserted comes out clean.
9. While baking, make the caramel: in a saucepan over medium heat, melt 4 tablespoons unsalted butter with ½ cup packed light brown sugar, stirring constantly until bubbly.
10. Carefully pour in ½ cup heavy cream, whisking continuously, and simmer for 2-3 minutes until thickened slightly.
11. Remove from heat and stir in ¼ teaspoon flaky sea salt, then let cool to room temperature.
12. Once the cake is baked, invert the pan onto a wire rack and let cool completely before removing.
13. Drizzle the cooled caramel over the cake, allowing it to drip down the sides.
14. Slice and serve immediately, or store covered at room temperature for up to 2 days.
Velvety and light, this cake boasts a tender crumb that melts with each bite, enhanced by the gooey caramel swirl. For a festive twist, top with toasted pecans or a scoop of vanilla ice cream—it’s perfect for holidays or any sweet craving.
Almond Honey Chiffon Cake
Nailing that perfect holiday dessert just got easier. This almond honey chiffon cake delivers cloud-like texture with rich, nutty flavor—no fancy equipment required. Get ready to impress with minimal effort and maximum wow factor.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups cake flour, sifted twice for airiness
– 1 cup granulated sugar, divided into ¾ cup and ¼ cup portions
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– ½ cup cold-pressed almond oil
– 6 large farm-fresh eggs, separated
– ½ cup warm whole milk
– 2 teaspoons pure vanilla extract
– ½ cup raw wildflower honey
– ½ teaspoon cream of tartar
– ¼ cup sliced almonds for garnish
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a large mixing bowl, whisk together the sifted cake flour, ¾ cup granulated sugar, baking powder, and fine sea salt until fully combined.
3. Create a well in the center of the dry ingredients and pour in the cold-pressed almond oil, egg yolks, warm whole milk, pure vanilla extract, and raw wildflower honey.
4. Whisk the wet and dry ingredients together until you have a smooth, lump-free batter. Set aside.
5. In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy, about 1 minute.
6. Add the cream of tartar and continue beating until soft peaks form, approximately 2-3 minutes.
7. Gradually add the remaining ¼ cup granulated sugar while beating on high speed until stiff, glossy peaks form, about 2-4 minutes. Tip: Ensure no yolk contaminates the whites for maximum volume.
8. Gently fold one-third of the beaten egg whites into the batter using a spatula to lighten it.
9. Carefully fold in the remaining egg whites until no white streaks remain, being careful not to deflate the mixture. Tip: Use a folding motion from the bottom up to maintain airiness.
10. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
11. Bake in the preheated oven for 40-45 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
12. Immediately invert the pan onto a cooling rack and let it cool completely upside down for at least 2 hours. Tip: This prevents collapse as it sets.
13. Once cooled, run a thin knife around the edges and center tube to release the cake.
14. Transfer to a serving plate and sprinkle the top with sliced almonds for garnish.
Keep it simple with a dusting of powdered sugar or drizzle with extra honey for added sweetness. The cake boasts an incredibly light, airy crumb with subtle almond notes and a delicate honey finish. Serve it alongside fresh berries or a dollop of whipped cream for a stunning holiday centerpiece.
Cinnamon Apple Chiffon Cake
Venture beyond basic apple desserts with this cloud-like cinnamon apple chiffon cake that’s impossibly light yet packed with cozy flavor. Imagine tender shreds of sweet-tart Honeycrisp apples and warm ground cinnamon suspended in a delicate, airy crumb—it’s the holiday bake that feels both nostalgic and totally fresh. Get ready to whisk, fold, and bake your way to a showstopper.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups granulated sugar, divided
– 2 cups cake flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 1 ½ teaspoons ground cinnamon, fragrant and warm
– 7 large eggs, farm-fresh and separated
– ¾ cup cold water
– ½ cup vegetable oil, neutral and light
– 2 teaspoons pure vanilla extract, aromatic
– ½ teaspoon cream of tartar
– 2 medium Honeycrisp apples, peeled and finely shredded (about 1 ½ cups)
– Powdered sugar, for dusting (optional)
Instructions
1. Preheat your oven to 325°F. Do not grease a 10-inch tube pan—the cake needs to cling to climb.
2. In a large bowl, whisk together 1 cup granulated sugar, sifted cake flour, baking powder, sea salt, and ground cinnamon until fully combined.
3. Make a well in the center and add egg yolks, cold water, vegetable oil, and vanilla extract. Whisk vigorously until the batter is smooth and glossy, about 2 minutes.
4. Gently fold in the finely shredded Honeycrisp apples until evenly distributed. Tip: Squeeze excess moisture from the apples with your hands to prevent a soggy batter.
5. In a spotlessly clean, dry bowl, beat egg whites with cream of tartar on medium speed until foamy, about 1 minute.
6. Gradually add the remaining ½ cup granulated sugar while beating on high, continuing until stiff, glossy peaks form, about 3-4 minutes. Tip: The whites should hold a sharp peak when the beaters are lifted.
7. Add one-third of the egg white mixture to the batter and fold gently with a spatula to lighten it.
8. Carefully fold in the remaining egg whites in two additions, using broad, sweeping motions to preserve air. Stop when no white streaks remain.
9. Pour the batter into the ungreased tube pan and smooth the top. Run a knife through the batter in a circular motion to pop any large air bubbles.
10. Bake at 325°F for 50-55 minutes, or until the top springs back when lightly touched and a toothpick inserted near the center comes out clean.
11. Immediately invert the pan onto a wire rack and let it cool completely upside down, about 2 hours. Tip: This prevents collapse as it sets.
12. Once cool, run a thin knife around the edges and center tube to loosen, then unmold the cake onto a serving plate.
13. Dust lightly with powdered sugar just before serving, if desired.
Light and airy with a tender, moist crumb, this cake melts on the tongue while the cinnamon and apple bits offer little bursts of warmth and sweetness. Serve it slightly warm with a dollop of softly whipped cream or alongside a hot mug of spiced chai for the ultimate cozy moment. Leftovers? Toast a slice the next day and drizzle with caramel for a decadent breakfast treat.
Ube Purple Yam Chiffon Cake
Forget boring vanilla—this vibrant purple yam chiffon cake is your new showstopper dessert. Fluffy layers meet earthy sweetness in a cloud-like texture that’s pure Instagram gold. Grab your mixer and let’s bake magic.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups cake flour, sifted for airiness
– 1 cup granulated sugar, divided
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– ½ cup vegetable oil, neutral and light
– 6 large egg yolks, farm-fresh and golden
– ¾ cup ube purple yam puree, vibrant and smooth
– ½ cup whole milk, creamy and cold
– 1 teaspoon ube extract, intense and floral
– 8 large egg whites, room temperature
– ½ teaspoon cream of tartar, for stability
Instructions
1. Preheat your oven to 325°F (163°C)—no fan setting—and leave a 10-inch tube pan ungreased.
2. In a large bowl, whisk together the sifted cake flour, ¾ cup sugar, baking powder, and fine sea salt until fully combined.
3. Make a well in the center and add the vegetable oil, egg yolks, ube puree, whole milk, and ube extract.
4. Whisk vigorously for 2 minutes until the batter is smooth, vibrant purple, and lump-free. Tip: Use a hand whisk to avoid overmixing.
5. In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy, about 1 minute.
6. Add the cream of tartar and beat on high until soft peaks form, roughly 2–3 minutes.
7. Gradually add the remaining ¼ cup sugar while beating, continuing for 3–4 minutes until stiff, glossy peaks hold their shape. Tip: Ensure no yolk contaminates the whites for maximum volume.
8. Gently fold one-third of the egg white mixture into the ube batter using a spatula until just incorporated.
9. Fold in the remaining egg whites in two additions, cutting through the center and turning the bowl, until no white streaks remain. Tip: Fold gently to keep the air bubbles intact.
10. Pour the batter into the ungreased tube pan and smooth the top with the spatula.
11. Bake in the preheated oven for 50–55 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
12. Immediately invert the pan onto a cooling rack and let it cool completely upside down for 2 hours to prevent collapse.
13. Run a thin knife around the edges and center tube to loosen, then unmold the cake onto a plate.
Expect a feather-light crumb with a subtle earthy sweetness from the ube. Serve slices with a dollop of whipped cream or toasted coconut flakes for extra flair—it’s a visual and textural dream that disappears fast.
Summary
Versatile and delightful, these 20 chiffon cake recipes offer something special for every celebration. I hope you find a new favorite to bake and share! Don’t forget to leave a comment telling me which recipe you loved most and pin this roundup to your Pinterest boards for later. Happy baking!
