Chocolate Chiffon Cake with Vanilla Frosting

Why You’ll Love This Recipe

Light and fluffy texture with rich chocolate flavor
Perfect balance of sweetness from the vanilla frosting
Great for birthdays, holidays, or any special occasion
Can be made ahead and stays moist for days
Pairs beautifully with coffee, tea, or fresh berries

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Chiffon Cake:

Cake flour
Cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs, separated
Vegetable oil
Whole milk or buttermilk
Vanilla extract
Cream of tartar

For the Vanilla Frosting:

Unsalted butter, softened
Powdered sugar
Heavy cream or milk
Vanilla extract
Pinch of salt

Directions

Make the Cake:

Preheat the oven to 325°F (163°C). Grease and line a chiffon cake pan or tube pan.
Sift dry ingredients: In a large bowl, sift together cake flour, cocoa powder, baking powder, baking soda, salt, and half of the sugar.
Mix wet ingredients: In a separate bowl, whisk together egg yolks, vegetable oil, milk, and vanilla extract. Add to the dry ingredients and mix until smooth.
Whip egg whites: In a clean bowl, beat egg whites with cream of tartar. Gradually add the remaining sugar and beat until stiff peaks form.
Fold egg whites into batter: Gently fold the whipped egg whites into the chocolate batter in batches, being careful not to deflate the mixture.
Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool upside down: Invert the cake pan onto a wire rack and let the cake cool completely before removing from the pan.

Make the Frosting:

Beat butter in a bowl until creamy.
Add powdered sugar gradually, mixing until smooth.
Add vanilla and cream: Pour in vanilla extract and heavy cream, beating until fluffy and spreadable.

Assemble the Cake:

Frost the cooled cake with vanilla frosting, smoothing the sides and top.
Decorate as desired, adding sprinkles, chocolate shavings, or berries.
Slice and enjoy!

Servings and Timing

Servings: 10-12
Prep Time: 25 minutes
Bake Time: 50-55 minutes
Cooling & Frosting Time: 1 hour
Total Time: About 2 hours

Variations

Mocha Chiffon Cake: Add 1 teaspoon of instant coffee to the batter for a coffee twist.
Chocolate Ganache Frosting: Replace vanilla frosting with a rich chocolate ganache.
Berry Topping: Add fresh raspberries or strawberries for a fruity contrast.
Nutty Crunch: Fold in finely chopped hazelnuts or almonds for added texture.
Dairy-Free Version: Use dairy-free milk and butter substitutes.

Storage/Reheating

Room Temperature: Store covered for up to 2 days.
Refrigeration: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.

FAQs

What makes chiffon cake different from regular cake?

Chiffon cake is lighter and airier than traditional cakes due to whipped egg whites, which create a sponge-like texture.

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

Yes, but for a lighter texture, replace 1 cup of all-purpose flour with 1 cup minus 2 tablespoons, then add 2 tablespoons of cornstarch.

Why do I need to cool the cake upside down?

This prevents the cake from collapsing and helps maintain its airy texture.

Can I make this cake in a regular cake pan?

A tube pan or chiffon pan is best, but if using a regular cake pan, avoid greasing the sides to help the cake rise properly.

What is the best way to whip egg whites?

Ensure your bowl and beaters are clean and grease-free. Use cream of tartar for stability and beat until stiff peaks form.

Can I make the frosting ahead of time?

Yes! Store the frosting in the fridge for up to 5 days. Let it come to room temperature and re-whip before using.

How do I prevent my cake from being too dense?

Make sure to gently fold in the egg whites and avoid over-mixing the batter.

Can I substitute oil with butter?

Oil is essential for the soft texture of chiffon cake, but you can try melted butter for a slightly richer flavor.

Can I add chocolate chips to the batter?

Yes, but coat them in flour before adding to prevent them from sinking.

What’s the best way to frost a chiffon cake?

Use an offset spatula and apply a thin crumb coat before adding the final layer of frosting.

Conclusion

Chocolate chiffon cake with vanilla frosting is a delightful balance of light and airy texture with rich, chocolatey goodness. The smooth vanilla frosting adds just the right amount of sweetness, making this cake perfect for any celebration. Whether served as a simple treat or dressed up with toppings, it’s a guaranteed crowd-pleaser!