Why You’ll Love Chocolate Chiffon Cake Recipe

You’ll love this recipe because it’s easy to make, produces a wonderfully airy texture despite being rich in chocolate, and works beautifully served plain with just a dusting of powdered sugar or alongside fresh whipped cream.
It uses whole eggs (instead of only egg whites) and vegetable oil, placing it in the same family as sponge and angel food cakes, while giving you more flexibility.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ tsp espresso powder (optional)
¾ cup warm water
7 large eggs, separated
½ tsp cream of tartar
2 cups cake flour, sifted
½ cup Dutch-process cocoa powder, sifted
2½ tsp baking powder
¼ tsp baking soda
1 tsp salt
1½ cups granulated sugar
½ cup vegetable oil
2 tsp vanilla extract

Directions

Adjust the oven rack to the middle position and preheat the oven to 325°F (163°C). Do not grease the tube pan; set it aside.
Dissolve the espresso powder in warm water and let it cool slightly.
In a large mixing bowl, sift together cake flour and cocoa powder. Add baking powder, baking soda, salt, and sugar. Whisk to combine and make a well in the center.
Into the well, add egg yolks, espresso water, oil, and vanilla. Beat the wet ingredients in the center first, then gradually incorporate the dry until fully blended. Scrape the bowl well.
In a clean bowl, whisk egg whites with cream of tartar on high speed until stiff, glossy peaks form (about 4 minutes).
Gently fold the whipped egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
Pour the batter into the ungreased tube pan. Bake for 55–60 minutes, or until the top springs back when gently pressed and a toothpick inserted comes out clean.
Immediately invert the pan onto a cooling rack or over soup cans. Let cool completely (about 1½–2 hours).
Once cool, run a spatula around the edges and center tube. Remove the cake and invert onto a serving plate. Dust with powdered sugar to serve.

Servings and timing

Servings: 16
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes

Variations

Without espresso powder: Omit or use instant coffee to enhance the chocolate flavor.
Use milk instead of water: Swap the water for milk for added richness.
Alternate cocoa powders: Regular unsweetened cocoa can be used, though flavor will be slightly milder.
Oil substitutions: Use canola or refined coconut oil in place of vegetable oil.
Serving suggestions: Top with whipped cream, berries, or chocolate glaze, or keep it simple with powdered sugar.

Storage/Reheating

Storage: Cover loosely at room temperature for up to 2 days. Refrigerate for up to 5 days in an airtight container.
Freezing: Wrap individual slices in plastic and foil. Freeze for up to 2–3 months. Thaw overnight in the fridge.
Reheating: Bring to room temperature or microwave briefly (10–15 seconds) to remove the chill. Avoid overheating to maintain texture.

FAQs

What cake pan is best for chiffon cake?

A tube pan with a removable bottom is ideal to support the airy structure of chiffon cake.

Do you grease a tube pan for chiffon cake?

No. The pan should remain ungreased so the batter can cling to the sides as it rises.

Is it necessary to invert the cake to cool it?

Yes. Cooling upside down prevents the cake from collapsing and preserves its airy texture.

Why did my chiffon cake fall out of the pan when inverted?

It may have been underbaked or the egg whites were not fully incorporated, weakening its structure.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. Cake flour provides a lighter, more delicate crumb.

Can I substitute oil with melted butter?

You can, but it may yield a heavier texture. Oil helps keep the crumb soft and moist.

Can I make this as a layered cake instead of in a tube pan?

It’s possible, but the texture and structure may be compromised without the support of a tube pan.

Does this cake need to be refrigerated because it has oil (not butter)?

Not immediately. It can be stored at room temperature for 2 days, but refrigerate if your environment is warm.

Can I add frosting or glaze?

Yes, though chiffon cakes are often served simply. Choose light frostings or glazes to complement the airy crumb.

What if my oven runs hot — how can I avoid drying out the cake?

Use an oven thermometer and start checking for doneness at 50 minutes to prevent overbaking.

Conclusion

Chocolate Chiffon Cake is a unique blend of rich chocolate flavor and featherlight texture, perfect for any occasion. Its versatility in serving and storage makes it a go-to dessert whether you’re entertaining or simply treating yourself. With simple ingredients and a few key techniques, you can create a bakery-worthy cake right from your own kitchen.