This Chocolate Chiffon Cake is incredibly light and billowy, with a deep chocolate flavor that delights every bite. A simple dusting of powdered sugar and a dollop of whipped cream make it a showstopping dessert any time of year.
Why You’ll Love this Recipe
This chiffon recipe was adapted from a 1983–84 PA State Grange cookbook. It’s one of my favorites because it’s easy to make, light and airy, and richly chocolatey. Serve it plain, dusted with powdered sugar, or with fresh whipped cream for a simple, elegant dessert.
Chiffon cake is related to sponge and angel food cakes but has its differences: it uses whole eggs and oil (or butter in some sponge recipes). Angel food cake uses only egg whites and no fat. Each produces a slightly different texture, and they’re all worth trying.
Table of Contents
- Ingredients
- Substitutions
- How to Make the Recipe
- Recipe FAQs
- Chocolate Chiffon Cake Recipe
- More Cake Recipes to Enjoy!
Ingredients
The photo below shows the main ingredients for this soft and fluffy chocolate chiffon cake. Key ingredients and notes are listed after the image.
- Eggs. Separate eggs carefully so no yolk gets into the whites—fat prevents the whites from whipping properly.
- Cream of Tartar. Stabilizes the egg whites and helps them reach stiff, glossy peaks.
- Cake Flour. Produces a tender, delicate crumb. Sift it with the cocoa for best results.
- Dutch Process Cocoa Powder. Gives a deep, chocolatey flavor—choose Dutch-process for richness.
- Baking Powder and Baking Soda. Ensure they are fresh for reliable rise.
- Vegetable Oil. A neutral oil (vegetable, canola, or mild coconut) keeps the cake moist without adding flavor.
- Espresso Powder. Dissolved in warm water, it intensifies the chocolate flavor without making the cake taste like coffee.
For exact quantities and the full method, see the recipe card below.
Substitutions
Common 1:1 substitutions that work well:
- Espresso Powder. Use instant coffee as a substitute, or omit it—it’s only to boost chocolate flavor.
- Water. Replace warm water with milk (whole, 2%, 1%, or skim) for a richer batter.
- Dutch Process Cocoa Powder. Unsweetened natural cocoa can be used in a pinch, though the flavor will be slightly different.
I did not test other flour or sugar substitutes for this recipe.
How to Make the Recipe
Here is a concise overview of the process. The full printable recipe with measurements and detailed steps appears in the recipe card below.
Quick Tip: Separate your eggs into two bowls before you start to avoid getting yolks into the whites.
Step 1. Dissolve espresso powder in warm water and set aside to cool. Sift cake flour and Dutch-process cocoa into a large bowl.
Step 2. Add dry leaveners and sugar (baking powder, baking soda, salt, and granulated sugar). Whisk together and make a well. Add the egg yolks, cooled espresso water, oil, and vanilla to the well and whisk until blended.
Step 3. Whip egg whites and cream of tartar on high speed until stiff, glossy peaks form (about 4 minutes by hand mixer, ~2 minutes with a stand mixer).
Step 4. Fold the egg whites into the batter in three additions, gently folding to preserve the air. The batter should be light and foamy. Pour into an ungreased tube pan.
Step 5. Bake and cool. Bake at 325°F for 55–60 minutes, until a toothpick comes out clean and the top springs back. Invert the tube pan over soup cans (or use the pan’s legs or a cooling rack) and cool completely, about 1½–2 hours.
Quick Tip: To release the cake, run a flat or offset spatula around the sides, center cone, and bottom, then invert onto a serving plate and dust with powdered sugar.
Recipe FAQs
An aluminum tube pan or angel food cake pan with a removable bottom works best. Some tube pans have legs to help cool the cake upside down.
No — do not grease the tube pan. The batter needs to cling to the pan’s sides while it rises.
Yes. Cooling inverted prevents the cake from collapsing as it cools and helps maintain its airy structure.
Possible causes include underbaking or insufficient incorporation of the meringue into the batter. Make sure no streaks of meringue remain and that the cake is fully baked before inverting.
If you try this Chocolate Chiffon Cake, please leave a star rating and share your feedback in the comments. Thank you for visiting!
Chocolate Chiffon Cake
Pin
Equipment
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2-Piece Angel Food Cake Pan
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Mixing Bowls
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Hand Mixer or Stand Mixer
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Sifter
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Spatulas
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Whisks
Ingredients
- 1/2 tsp Espresso Powder, optional
- 3/4 cup Warm Water
- 7 large Eggs, separated
- 1/2 tsp Cream of Tartar
- 2 cups Cake Flour, sifted
- 1/2 cup Dutch Process Cocoa Powder, sifted
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt
- 1 1/2 cups Granulated Sugar
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
Instructions
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Position the oven rack in the middle and preheat to 325ºF. Have an ungreased tube pan with removable bottom ready.
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Dissolve espresso powder in warm water and set aside to cool slightly.
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Sift cake flour and Dutch-process cocoa into a large bowl. Add baking powder, baking soda, salt, and granulated sugar. Whisk to combine and make a well in the center.
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Add the egg yolks, cooled espresso water, vegetable oil, and vanilla into the well. Beat the wet ingredients and gradually incorporate the dry until blended, scraping the bowl as needed.
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In a separate bowl, whisk the egg whites with cream of tartar on high speed until stiff, glossy peaks form (about 4 minutes).
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Fold the beaten egg whites into the batter in thirds, gently folding until no streaks remain. Pour into the ungreased tube pan.
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Bake at 325°F for 55–60 minutes. A tester should come out clean and the top should spring back when pressed.
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Invert the pan onto soup cans or a cooling rack and cool completely, about 1½–2 hours.
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Run a flat or offset spatula around the sides, center cone, and bottom to release the cake. Invert onto a serving plate and dust with powdered sugar.
Video
Notes
You can serve the cake domed-side up (as in the photos) or flat-side up (as shown in the video).
See the Recipe FAQs above for troubleshooting tips.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.
More Cake Recipes to Enjoy!
Chocolate Chip Cake
Single Layer Carrot Cake
Chocolate Chip Ricotta Cake
