This gorgeous all-occasion chiffon cake is made with pantry staple ingredients. The pillowy magic in this cake comes from the aerated eggs which leave you with a tender and oh-so-soft crumb.

Why this recipe works

Chiffon cakes are made with a much higher ratio of eggs in the batter compared to a traditional sponge cake. Beating all of the air into the egg whites produces a very light, airy cake similar to an angel food cake. Using vegetable oil in chiffon cake instead of butter aids in the fluffy, spongey texture that pairs well with fresh berries and whipped cream.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE FLOUR – Cake flour is great for light and fluffy cakes, whereas all-purpose is better for denser baked goods. I recommend sticking to cake flour for this recipe.

EGG – Egg whites should be at room temperature when whipping for the best volume. Be sure that there are no specks of egg yolk in the whites or they will not whip properly. You do not want to under-whisk the egg whites, as the cake relies on it for its spring-like texture. On the other hand, over-whisking the egg whites can lead to an overly dense cake. You’re looking for a meringue-like mixture with stiff peaks.

CREAM OF TARTAR – This helps stabilize and quickens the formation of air bubbles when whipping egg whites, therefore they do not fall flat or collapse when whipping.

How to Make Chiffon Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat the oven to 325°F.
In a medium mixing bowl, sift together cake flour, sugar, baking powder, and salt.
Beat together oil, milk, extracts, and egg yolks until foamy.
Whisk the egg whites and cream of tartar until stiff peaks form (about 6 minutes) in the bowl of a standing mixer.
Gently stir the foamy egg yolk mixture into the flour mixture.
Use a spatula to fold the egg whites (1⁄3 at a time) into the batter. Be careful not to over-stir so that you preserve the air in the egg whites.
Transfer the batter to a 10-inch tube pan or angel food cake pan. Do not grease the pan, as the batter will cling to the sides of the pan to gain its height.
Bake for approximately 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake springs back when pressed gently.
Cool UPSIDE DOWN. Angel food cake pans have little metal “feet” on the top of the pan for standing the cake upside down. You can also invert the pan onto the neck of a wine bottle. Cool for at least 30 minutes upside down. You can cool it completely.
Loosen the sides of the cake from the pan by running a small spatula or knife around the edges. Turn out the cake onto a serving platter.
Dust with powdered sugar and serve with whipped cream and/or fresh berries.

Frequently Asked Questions & Expert Tips

How do you store chiffon cake?

Store your chiffon cake covered or in a cake container, at room temperature for up to 5 days.

Can you freeze it?

Yes, you can freeze this cake. Allow the cake to fully cool before wrapping with plastic wrap followed by a layer of aluminum foil. Do not dust with powdered sugar, save that for serving. Store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight. You can also freeze individual slices following the same steps, adding a ziptop bag after the plastic wrap and aluminum foil.

Why use a tube pan for chiffon cake?

Chiffon cakes are baked in a tube pan, which is pretty important for the structure of an egg-based cake. The tube pan allows the batter to cling to the side of the pan, giving it plenty of room to rise and will also allow you to cool the cake upside down. Cooling the chiffon cake upside down helps the cake to cool while keeping all the bubbles and air in the cake rather than it becoming condensed by gravity during cooling.

Serving Suggestions

Dust your chiffon cake with powdered sugar if desired or top with a simple powdered sugar glaze. Serve with fresh whipped cream and berries such as raspberries, blueberries, blackberries, or strawberries. Enjoy at room temperature.

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