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  1. The Creaming Method for Cake Making
  2. Chiffon Cake Mixing Method & Basic Recipe

Learn how to make chiffon cake using the chiffon mixing method. This method ensures the perfect chiffon cake texture that is light and fluffy. Chiffon cake is traditionally baked in a tube pan, however, this can also be baked into cake layers, a sheet cake, or cupcakes. 

Plain fluffy chiffon cake with powdered sugar

Overview

Chiffon cakes are among my favorites! While this mixing method does take a little more effort than other mixing methods, the final result is worth it. Chiffon cakes are different from other foam cakes because they include a decent amount of fat – whereas most foam cakes contain little or no fat. This creates a cake that is very light and fluffy, while still being moist and rich. 

The Chiffon Method calls for mixing the ingredients in three parts: dry ingredients, wet ingredients, and egg foam – and then combining them all together.

This is my most used cake base recipe. I use this cake for most of my layer cakes. The flavor is incredibly rich and buttery while still being super light and fluffy. Chiffon cake is traditionally baked in a tube pan, however, this can also be baked into cake layers, a sheet cake, or cupcakes. 

What is a Chiffon Cake?

A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat. Chiffon cake is considered a foam cake because an egg white foam (aka meringue) is folded into the batter to do a majority of the leavening. However, chemical leavening is also used in chiffon cakes.

Because chiffon cake has a higher fat content compared to other foam cakes, the mixing method is a bit different than the egg foam method or the angel food method. This results in a very fluffy cake that is still rich and moist.

Chiffon cake layers sandwiched with frosting in between the layers
A slice of layered chiffon cake with frosting

What Kind of Pan is a Chiffon Cake Baked In? 

It is traditional for a chiffon cake to be baked in a tube pan. However, it can also be baked as layers and in fact is my favorite cake to use as a layer cake. This batter is enough to make into two 9-inch round layers, three 8-inch round layers, 24 cupcakes, or a sheet cake.

Ingredient Functions

  • Cake Flour is the main structure for the cake. Cake flour has a lower protein content than all-purpose flour so it makes a more tender cake, however all-purpose flour can be substituted. 
  • Baking Powder & Baking Soda are chemical leavenings and help the cake to rise.
  • Salt rounds out the sweet flavor of the cake.
  • Sugar is divided into two parts. The bulk of the sugar does the sweetening of the cake, however part of the sugar is also used to create the meringue that makes the cake super fluffy!
  • Oil adds richness and keeps the cake very moist.
  • Butter also adds richness and adds a slight buttery flavor.
  • Egg Yolks adds some moisture and more richness to the cake.
  • Buttermilk is acidic and works to activate the baking soda while adding a slight tanginess and moisture to the cake.
  • Egg Whites are beaten to create a meringue which creates an incredibly fluffy and light chiffon cake.
Piece of plain fluffy chiffon cake

How to Make Chiffon Cake

The chiffon mixing method is the process used to make chiffon cakes very light and fluffy. Chiffon cake recipes are broken down into three main parts: dry ingredients, wet ingredients, and the meringue. These three parts are then combined and baked.

Mise en place is extra important with this method. Have all ingredients at room temperature before starting.

Step 1: Combine the Dry Ingredients

Dry ingredients measured out
Sifting dry ingredients together
Whisking dry ingredients together

A basic chiffon cake combines cake flour with baking powder, baking soda, salt, and sugar. Cake flour is used to keep the cake light and tender, however, all-purpose flour can be substituted.

For the fluffiest chiffon cake, sift the dry ingredients to aerate them and remove any possible lumps. Then whisk the ingredients together to combine them well.

Note: To flavor your chiffon cake, spices or fresh herbs could also be added to the dry ingredient mixture. 

Step 2: Combine the Wet Ingredients

Wet ingredients measured out
Wet ingredients whisked together

The wet ingredient lineup for chiffon cakes can vary a little but it always includes egg yolks and oil or other liquid fat. I like to use a combination of oil and melted butter. The oil keeps the cake very moist and the butter adds some flavor.

I also use buttermilk to add a slight tanginess and to activate the baking soda. A variety of extracts could also be added into the wet ingredient lineup to further flavor the cake.

Whisk the wet ingredients together and set them aside until you are ready to combine all of the components.

Step 3: Make the Meringue

Egg whites and sugar measured out
Meringue whipped to stiff peaks

A simple meringue made of egg whites and sugar, also known as French meringue, is made to be folded into the batter. The egg white foam leavens the cake and creates a very light and fluffy texture.

Whip the egg whites to medium peaks and then slowly start streaming in the sugar and whip until you reach stiff peaks.

Step 4: Combine the 3 Components Together

Wet and dry ingredients mixed together with a spatula
Meringue gently folded into batter
Meringue and batter mixed together

Using a rubber spatula, stir the wet ingredients into the dry ingredients until just combined. You don’t want to over-mix the batter.

Add about a quarter of the egg whites and stir them completely into the batter. This will lighten the batter and make it easier to fold the rest of the egg whites in. Add about half of the rest of the egg whites and gently fold it into the batter being careful not the deflate the whites. Add the rest of the whites into the batter and continue folding in until combined.

Step 5: Bake

Cake batter in tube pan
Baked chiffon cake cooling on a rack

Chiffon cakes are typically baked in tube pans which produces the lightest texture because the cake can climb up the center tube when baking. However, chiffon cakes can also be baked in regular cake pans.

If using a tube pan: Grease the bottom of the pan but not the sides of the pan. If the pan is greased the cake will not be able to cling to the pan to rise.

Learn how to stack, fill, and decorate cake layers here!

Tips, Tricks, & Techniques

  • This chiffon cake is perfect served as is, though powdered sugar or vanilla whipped cream are beautiful accompaniments. It can also easily be flavored with various spices, citrus zests, and extracts. This is also a perfect canvas for a simple powdered sugar glaze.
  • When folding in the egg whites, take extra care not to deflate the air out of them. Use a rubber spatula to gently fold them in so you can keep as much air in the batter as possible.
  • Here are some of my favorite chiffon cake flavors: Pineapple Upside-Down Cake and Fluffy Lemon Layer Cake with Rosemary.
Close up picture of fluffy crumb of chiffon cake

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious cake recipes!

Plain fluffy chiffon cake with powdered sugar
4.5 Stars (130 Reviews)
Yield: 12 Servings

Basic Chiffon Cake

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Chiffon cake is incredibly rich and buttery while still being super light and fluffy. It's traditionally baked in a tube pan, however, it can also be baked into cake layers, a sheet cake, or cupcakes.

Ingredients

Dry Ingredients

  • 288 grams (2 ½ cups) cake flour, (*see substitution note below)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 300 grams (1 ½ cups) granulated sugar
  • 3⁄4 teaspoon fine sea salt

Wet Ingredients

  • 70 grams (5 tablespoons) unsalted butter, melted and cooled slightly
  • 113 grams (½ cup, 120 milliliters) neutral oil, canola, vegetable, or avocado
  • 240 grams (1 cup, 240 milliliters) buttermilk, room temperature (*see substitution note below)
  • 2 teaspoons vanilla extract
  • 105 grams (about 6 large) egg yolks, room temperature

Egg Foam

  • 95 grams (about 3 large) egg whites, room temperature
  • 50 grams (¼ cup) granulated sugar

Instructions

YIELD: Either a 9 x 13-inch (23 x 33 cm) sheet cake, an 8-inch (20 cm) 3 layer cake, a 9-inch (23 cm) 2 layer cake, 24 cupcakes, or 1-tube cake

Prep: 

  1. At least 30 minutes before preparing your batter, take the eggs (6 total) and buttermilk (240 grams/ 1 cup) out of the refrigerator to come to room temperature. Separate the eggs. Measure out the rest of the ingredients, keeping them together in their groupings as laid out in the ingredient section. 
  2. Position an oven rack to the center position. Preheat the oven to 350°F/175°C. 
  3. If using a tube pan, grease only the bottom and not the sides of the tube. Alternatively, prepare your baking pan(s) with non-stick spray and parchment paper or with paper liners if making cupcakes. 

Make the Cake:

  1. Sift dry ingredients into a large bowl and then whisk together to combine. Set aside. This includes the cake flour (288 grams/ 2 ½ cups), baking powder(1 teaspoon), baking soda(¼ teaspoon), granulated sugar (300 grams/ 1 ½ cups), and fine sea salt(3⁄4 teaspoon).
  2. Whisk the wet ingredients together in a separate medium bowl and set aside. This includes the melted unsalted butter(70 grams/ 5 tablespoons), oil (113 grams/ ½ cup), buttermilk(240 grams/ 1 cup), vanilla extract(2 teaspoons), and egg yolks (105 grams/ about 6 large).
  3. In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, beat the egg whites (95 grams/ about 3 large) on medium speed until they start forming soft peaks. 
  4. With the mixer still running, very slowly stream in the granulated sugar(50 grams/ ¼ cup) and keep beating until you reach stiff peaks.
  5. Pour the wet ingredients into the dry ingredient bowl and stir together with a rubber spatula just until the dry ingredients are saturated. 
  6. Start by adding about a quarter of the egg whites into the batter and stir it in completely to lighten the batter. Next add in half of the rest of the egg whites and gently fold them in being careful not to deflate. Add in the rest of the egg whites and fold gently until completely combined.
  7. Transfer the batter into your prepared pan(s). If making cupcakes, leave about ½-inch (1.2 cm) from the tops. 
  8. Bake at 350°F/175°C until a cake tester comes out clean. For cupcakes and layers this should take about 20-25 minutes, for a tube cake or sheet cake this should take about 40-45 minutes. 
  9. Set the cake(s) in the pan on a cooling rack until completely cooled before turning out. 
  10. Store uneaten cake covered at room temperature for up to 3 days.

Notes

Substitution Notes

  • Cake Flour: Cake flour is really the best option for making the most light and airy chiffon cake. However, if you need to make a substitute combine all-purpose flour (255 grams/ 2 cups plus 2 tablespoons) with cornstarch (45 grams/ 6 tablespoons). Sift together 4 times (yes, 4 times) before adding into the cake.
  • Buttermilk: The acidic properties of buttermilk are necessary in this recipe to activate the baking soda. If you do not have buttermilk you can make a substitute by measuring out white vinegar or lemon juice (1 tablespoon) and add enough regular milk to equal 240 grams/ 1 cup. Stir and let sit for 5 minutes before using.

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© Bettie
Category: Baking School