Vanilla chiffon cake recipe is a soft, airy, and moist cake made by folding whipped egg whites into a rich batter. I have old experience making vanilla chiffon cake recipe many times in my home kitchen.
I made this vanilla chiffon cake recipe after watching a traditional bakery video where the baker prepared it with care and skill.
That moment inspired me to try it again. The main specialty of this vanilla chiffon cake recipe is its light sponge texture combined with a deep vanilla flavor.
I will now show step-by-step how this vanilla chiffon cake recipe is prepared from scratch.
Vanilla Chiffon Cake Recipe
This vanilla chiffon cake recipe creates a light, moist, and tall cake with a tender crumb that melts in the mouth. It uses a combination of whipped egg whites and a rich yolk batter, giving it both airiness and depth of flavor.
Unlike butter cakes, chiffon cake is made with oil, which keeps it soft even after refrigeration. The vanilla adds a subtle sweetness that pairs beautifully with fruits, cream, or even eaten plain.
This vanilla chiffon cake recipe is reliable and adaptable ideal for both beginners and experienced bakers. Whether kept classic or modified with personal flair, it always delivers satisfying results.
How To Prepare Vanilla Chiffon Cake Recipe?
Let’s make this vanilla chiffon cake recipe easy and successful by walking through every step together. I’ll explain the process clearly and share useful tips to help you along.
I’ll mention the kitchen tools I use, but you don’t need them all to get great results. Use what you have, and you’ll still end up with a wonderfully soft and tasty cake to enjoy.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: About 1 hour 20 minutes
Course: Dessert
Cuisine: Western / American-style Baking
Yield: 12 servings
Kitchen Utensils
- Large mixing bowls
- Hand or stand mixer
- Spatula
- Fine mesh sieve (for sifting)
- Measuring cups and spoons
- 10-inch tube pan (un-greased)
- Cooling rack
- Toothpick or cake tester
Ingredients
- 7 large egg yolks (room temperature)
- 7 large egg whites (room temperature)
- 1½ cups caster sugar (divided)
- ½ teaspoon cream of tartar
- 2 cups cake flour
- 3 teaspoons baking powder
- ½ cup canola oil
- 1 teaspoon salt
- ¾ cup water
- 2 teaspoons vanilla essence
How To Make Vanilla Chiffon Cake Recipe
Step 1: Prepare the Batter Base
In a large mixing bowl, whisk together the 7 egg yolks with ¾ cup of the caster sugar until the mixture becomes thick, pale, and slightly creamy. Add the canola oil, water, vanilla essence, and salt. Mix until smooth and well combined.
Step 2: Sift and Combine Dry Ingredients
Sift the cake flour and baking powder together into a separate bowl. Gradually add the dry ingredients to the egg yolk mixture, stirring gently with a spatula or whisk until the batter is smooth and lump-free. Do not overmix.
Step 3: Whip the Egg Whites
In a clean, grease-free mixing bowl, beat the 7 egg whites with cream of tartar using a hand or stand mixer. Once soft peaks begin to form, gradually add the remaining ¾ cup of caster sugar. Beat on high speed until stiff, glossy peaks form. This is key to giving the chiffon cake its airy texture.
Step 4: Fold in the Meringue
Take about a third of the whipped egg whites and gently fold them into the yolk-flour batter to lighten it. Then, fold in the remaining egg whites carefully using a spatula. Use a gentle folding motion—do not stir or beat, as you want to keep as much air in the mixture as possible.
Step 5: Bake the Cake
Pour the batter into an ungreased 10-inch tube pan. Tap the pan gently on the counter to release any large air bubbles. Bake in a preheated oven at 325°F (165°C) for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Once baked, immediately invert the pan and let the cake cool upside down in the pan. This prevents it from collapsing. Let it cool completely before running a knife around the edges and removing it from the pan. Slice and serve plain, or dust with powdered sugar or top with whipped cream and fruits if desired.
Nutrition Facts Of Vanilla Chiffon Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 220 |
| Protein | 4g |
| Fat | 8g |
| Carbohydrates | 32g |
| Sugar | 20g |
| Fiber | 0.5g |
| Sodium | 160mg |
Why We Love This Recipe?
We love this vanilla chiffon cake recipe because it delivers a soft, cloud-like texture that holds its shape without being dense. The balance between moisture and lightness makes it stand out from heavier cakes.
The vanilla flavor is gentle yet rich, making it a favorite for both simple servings and layered desserts. It bakes evenly, rises beautifully, and stays tender even after chilling.
This vanilla chiffon cake recipe adapts well to different fillings and frostings, allowing room for creativity. Its consistency and reliability make it a go-to for home bakers who want dependable results without compromising on taste or texture.
How To Serve Vanilla Chiffon Cake Recipe
Serve vanilla chiffon cake recipe sliced thick or thin, depending on the occasion. For a simple presentation, dust the top with powdered sugar and serve with hot tea or coffee.
For something more festive, layer the slices with whipped cream, fresh berries, or a light custard. It also pairs well with lemon curd, chocolate ganache, or a fruit compote spooned over each slice.
You can turn it into a layered celebration cake by slicing it horizontally and filling it with buttercream or mousse. Always use a serrated knife to cut for clean slices. Serve chilled or at room temperature.
Additions To Make More Delcious
➤ Lemon Zest or Orange Zest: Add 1–2 teaspoons of fresh citrus zest to the batter for a bright, refreshing twist that enhances the vanilla flavor.
➤ Whipped Cream and Fresh Berries: Serve slices with lightly sweetened whipped cream and a handful of strawberries, blueberries, or raspberries for extra flavor and texture.
➤ Vanilla Bean Paste: Swap out vanilla essence for real vanilla bean paste to deepen the vanilla flavor and add those beautiful specks to the cake.
➤ Coconut Milk (in place of water): Use coconut milk instead of water for a subtle tropical flavor and added richness.
➤ Layer with Custard or Pastry Cream: Slice the cake horizontally and fill with homemade custard or pastry cream for a more indulgent dessert-style version.
Variations Of Vanilla Chiffon Cake Recipe
◆ Lemon Chiffon Cake: Add fresh lemon zest and replace the vanilla essence with lemon extract. A lemon glaze drizzle after baking brightens the flavor.
◆ Chocolate Chiffon Cake: Mix in cocoa powder with the dry ingredients and add a bit of coffee powder to enhance the chocolate taste. Serve with chocolate ganache.
◆ Matcha Green Tea Chiffon Cake: Add sifted matcha powder to the flour before mixing. The earthy bitterness of matcha balances the sweetness beautifully.
◆ Almond Chiffon Cake: Replace vanilla essence with almond extract and fold in finely chopped toasted almonds into the batter for a nutty crunch.
◆ Coconut Chiffon Cake: Substitute water with coconut milk and sprinkle shredded coconut on top before baking. Finish with a coconut glaze or cream.
Why Does My Chiffon Cake Turn Out Dense Instead Of Light And Fluffy?
A dense chiffon cake usually happens when the egg whites are not whipped to the right consistency or if they are overfolded into the batter.
Egg whites need to be beaten until stiff peaks form, which traps air and gives the cake its signature lightness. Folding too roughly or mixing too much can deflate the air bubbles, resulting in a heavier cake.
Can I Substitute All-Purpose Flour For Cake Flour In This Recipe?
Yes, you can use all-purpose flour, but the texture might be slightly less soft and tender. Cake flour has a lower protein content, which creates a finer crumb.
To mimic cake flour, measure one cup of all-purpose flour, remove 2 tablespoons, and replace those with 2 tablespoons of cornstarch. Sift together before adding to the recipe for best results.
Why Is It Important Not To Grease The Chiffon Cake Pan Before Baking?
Chiffon cakes rely on the batter clinging to the sides of the pan as they rise. If the pan is greased, the batter won’t grip the sides properly, which can cause the cake to collapse or shrink as it cools.
The ungreased surface provides structure and support, allowing the cake to hold its tall, airy shape.
How Do I Check If My Chiffon Cake Is Fully Baked?
Insert a clean toothpick, skewer, or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, the cake is done. If there is wet batter, the cake needs more time. Be careful not to overbake, or the cake may dry out.
Is It Possible To Freeze Chiffon Cake, And How Should I Store It?
Yes, chiffon cake freezes well. After it cools completely, wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight freezer-safe container.
Freeze for up to 2 months. When ready to eat, thaw the cake in the refrigerator overnight or at room temperature for a few hours. This helps maintain its light texture and moisture.
How Do I Store This Cake?
To store your vanilla chiffon cake recipe, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days.
For longer storage, refrigerate it for up to a week, but bring it to room temperature before serving for the best texture. You can also freeze the cake (whole or sliced) for up to 2 months—just wrap it well and thaw before enjoying.
Personal Touch Or Story
The first time I baked this vanilla chiffon cake recipe, I was hooked by its delicate texture and subtle sweetness. It became a favorite for family gatherings, always disappearing quickly.
One memorable time, I added a twist of lemon zest, which made it even more special. Baking this cake feels like sharing warmth and joy, turning simple ingredients into a light, comforting treat everyone loves.
Conclusion
My vanilla chiffon cake recipe turned out easy and delicious, just the way I love it. After making and tasting it, I truly enjoyed every bite.
The texture came out light and soft, and the vanilla flavor was just right. I hope you understand the steps clearly and feel confident to try it in your own kitchen.
Once you make it, you’ll see how satisfying it is to bake something so good at home. I look forward to you making it soon and enjoying it too.
More Vanilla Cake Recipes You’ll Love
Vanilla Mousse Cake Recipe | Layer Cake
Chiffon-Style Strawberry Vanilla Cake Recipe With Filling
Vanilla Swiss Roll Cake Recipe With Cream Filling
Copycat Nothing Bundt Cake Vanilla Recipe
Vanilla Mayonnaise Cake (Low-Carb, Gluten-Free)
Vanilla Chiffon Cake Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the 7 egg yolks with ¾ cup of the caster sugar until the mixture becomes thick, pale, and slightly creamy. Add the canola oil, water, vanilla essence, and salt. Mix until smooth and well combined.
- Sift the cake flour and baking powder together into a separate bowl. Gradually add the dry ingredients to the egg yolk mixture, stirring gently with a spatula or whisk until the batter is smooth and lump-free. Do not overmix.
- In a clean, grease-free mixing bowl, beat the 7 egg whites with cream of tartar using a hand or stand mixer. Once soft peaks begin to form, gradually add the remaining ¾ cup of caster sugar. Beat on high speed until stiff, glossy peaks form. This is key to giving the chiffon cake its airy texture.
- Take about a third of the whipped egg whites and gently fold them into the yolk-flour batter to lighten it. Then, fold in the remaining egg whites carefully using a spatula. Use a gentle folding motion—do not stir or beat, as you want to keep as much air in the mixture as possible.
- Pour the batter into an ungreased 10-inch tube pan. Tap the pan gently on the counter to release any large air bubbles. Bake in a preheated oven at 325°F (165°C) for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, immediately invert the pan and let the cake cool upside down in the pan. This prevents it from collapsing. Let it cool completely before running a knife around the edges and removing it from the pan. Slice and serve plain, or dust with powdered sugar or top with whipped cream and fruits if desired.
Notes
| Nutrition | Amounts |
|---|---|
| Calories | 220 |
| Protein | 4g |
| Fat | 8g |
| Carbohydrates | 32g |
| Sugar | 20g |
| Fiber | 0.5g |
| Sodium | 160mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.