This Chocolate Chiffon Cake is wonderfully light and airy with a deep chocolate flavor that anyone will enjoy. A simple dusting of powdered sugar is all you need for an elegant, everyday dessert that’s perfect year-round.
Why You’ll Love this Recipe
This chocolate chiffon cake was adapted from a 1983–84 PA State Grange cookbook. It’s easy to make, light and airy, and intensely chocolatey. Serve it plain, dusted with powdered sugar, or with a dollop of fresh whipped cream.
Chiffon cake belongs to the same family as sponge and angel food cakes but differs slightly in ingredients and technique. This recipe uses whole eggs and oil, producing a tender crumb and soft texture.
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 ingredients used to make this soft, fluffy chocolate chiffon cake. Key items to note are highlighted in the list.
- Eggs. Separate eggs carefully; ensure no yolk contaminates the whites so they whip properly.
- Cream of Tartar. Stabilizes egg whites and helps them reach stiff, glossy peaks.
- Cake Flour. Gives a tender, light crumb compared to all-purpose flour. Sift for best results.
- Dutch Process Cocoa Powder. Delivers a rich, deep chocolate flavor.
- Baking Powder and Baking Soda. Use fresh leavening for reliable rise.
- Vegetable Oil. A neutral oil like vegetable or canola keeps the cake moist without affecting flavor.
- Espresso Powder. Dissolved in warm water, it intensifies the chocolate flavor (optional but recommended).
For exact quantities and full instructions see the recipe card below.
Substitutions
Simple 1:1 substitutions that work well:
- Espresso Powder: Instant coffee can be used, or omit entirely—its purpose is to enhance chocolate flavor.
- Water: Replace warm water with milk (whole, 2%, 1%, or skim) for a richer batter.
- Dutch Process Cocoa Powder: Unsweetened cocoa powder can substitute in a pinch, though the flavor will be slightly different.
Note: Other flour or sugar substitutions were not tested for this recipe.
How to Make the Recipe
Below is an overview of the method. The recipe card includes full measurements in US customary and metric units.
Quick Tip: Separate eggs into two bowls before you start so no yolk accidentally gets into the whites.
Step 1. Dissolve espresso powder in warm water and set aside to cool. Sift cake flour and Dutch-process cocoa powder into a large bowl.
Step 2. Add baking powder, baking soda, salt, and granulated sugar to the dry ingredients and whisk. Make a well in the center and add egg yolks, the cooled espresso water, vegetable oil, and vanilla. Whisk until blended.
Step 3. In a separate bowl, whisk egg whites with cream of tartar on high speed until stiff, glossy peaks form (about 4 minutes by hand mixer, less in a stand mixer).
Step 4. Fold the beaten egg whites into the batter in three additions, folding gently to preserve air. The combined batter should be light and foamy. Pour into an ungreased tube pan.
Step 5. 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 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 gently 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 that help when cooling the cake upside down.
No. Do not grease the tube pan; the batter needs to cling to the sides while it rises.
Yes. Inverting the cake prevents it from collapsing as it cools. Use soup cans, a wine bottle, or the pan’s legs if available.
Common causes are underbaking or not fully folding the meringue into the batter. Ensure the cake is cooked through and that no meringue streaks remain before baking.
If you try this Chocolate Chiffon Cake, please leave a star rating and a comment to share how it turned out. Thanks for visiting!
Chocolate Chiffon Cake
Equipment
- 2-piece angel food cake pan (tube pan)
- Mixing bowls
- Hand mixer or stand mixer
- Sifter
- Spatulas and 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
- Adjust oven rack to the middle position and preheat to 325ºF. Do not grease the tube pan.
- Dissolve espresso powder in warm water and set aside to cool.
- Sift cake flour and cocoa into a large bowl. Add baking powder, baking soda, salt, and sugar; whisk to combine and make a well in the center.
- Add egg yolks, cooled espresso water, vegetable oil, and vanilla to the well. Beat the wet center, then gradually incorporate the dry ingredients until blended. Scrape the bowl.
- In a separate bowl, whisk egg whites and cream of tartar on high until stiff, glossy peaks form (about 4 minutes).
- Fold the beaten egg whites into the batter in three additions, folding gently until no streaks remain. Pour batter into the ungreased tube pan.
- Bake at 325°F for 55–60 minutes until a toothpick comes out clean and the top springs back.
- Invert the pan over soup cans or a cooling rack and cool completely (about 1½–2 hours). Run a spatula around the sides and center cone to release the cake. Invert onto a plate and dust with powdered sugar.
Video
Notes
Even if your tube pan has feet, set it on soup cans to allow extra air circulation while cooling. You may also invert onto a cooling rack.
Serve the cake with the dome side up or flipped to the flat side—both presentations look lovely.
See FAQs above for troubleshooting tips.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.
More Cake Recipes to Enjoy!
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