Light and Airy Chocolate Chiffon Cake Recipe

This Chocolate Chiffon Cake is feather-light and irresistibly tender, packed with rich chocolate flavor. A simple dusting of powdered sugar and a dollop of whipped cream make it an elegant year-round dessert that’s easy to prepare and guaranteed to impress.

Why You’ll Love this Recipe

This chocolate chiffon cake was adapted from a vintage Pennsylvania State Grange cookbook and has become a favorite for its simplicity and texture.

I love it because it’s easy to make, light and airy, deeply chocolatey, and versatile — delicious plain or served with powdered sugar and fresh whipped cream.

Chiffon cakes sit in the same family as sponge and angel food cakes but have their own characteristics: this recipe uses whole eggs and oil (rather than only egg whites or butter), which keeps the crumb tender while preserving a fluffy lift.

Ingredients

The photos show the components used for this soft, fluffy chocolate chiffon cake. Key items to note:

• Eggs. Separate the eggs carefully; the whites must be free of yolk or fat to whip properly.
• Cream of Tartar. Stabilizes the egg whites so they reach stiff, glossy peaks.
• Cake Flour. Produces a finer, lighter crumb than all-purpose flour. Sift before measuring.
• Dutch-Process Cocoa Powder. Provides a deeper, richer chocolate flavor than natural cocoa.
• Baking Powder and Baking Soda. Make sure both leaveners are fresh for proper rise.
• Vegetable Oil. Use a neutral oil like vegetable or canola. Avoid any rancid oil as it will impact flavor.
• Espresso Powder. Optional but recommended: it dissolves in the warm water and intensifies the chocolate taste.

Quantities and full instructions are included in the recipe card below.

Substitutions

Simple 1:1 swaps that preserve the cake’s character:

• Espresso Powder. Substitute instant coffee, or omit entirely — it only boosts chocolate depth.
• Water. Replace with milk for a slightly richer batter; whole milk was used during testing but lower-fat milks will work.
• Dutch-Process Cocoa Powder. Unsweetened natural cocoa can be used in a pinch, though the flavor will be less rounded.

No further flour or sugar substitutions were tested for this recipe.

How to Make the Recipe

Here’s an overview of the process for this homemade chocolate chiffon cake. The complete recipe card below includes measurements and timing in US customary and metric units.

Quick Tip: Separate eggs into two bowls before you begin to avoid accidentally mixing yolks and whites.

Step 1. Dissolve espresso powder in warm water and let it cool. Sift cake flour and Dutch-process cocoa into a large bowl.

Step 2. Add baking powder, baking soda, salt, and sugar to the dry mix and whisk. Make a well and add the egg yolks, espresso water, vegetable oil, and vanilla. Whisk until smooth, scraping the bowl to combine.

Step 3. Whip the egg whites with cream of tartar on high speed until stiff, glossy peaks form (about 4 minutes by hand mixer).

Step 4. Fold the beaten egg whites into the batter in three additions, gently combining until no streaks remain while preserving as much air as possible. The batter should be light and foamy. Pour into an ungreased tube pan.

Step 5. Bake at 325°F for 55–60 minutes. A toothpick inserted in the center should come out clean and the top should spring back to the touch. Immediately invert the pan over soup cans or a cooling rack and cool completely (about 1½–2 hours).

Quick Tip: To remove the cake, run a thin spatula along the sides, around the center tube, and under the bottom. Invert onto a serving plate and dust with powdered sugar.

Recipe FAQs

If you try this Chocolate Chiffon Cake, please leave a star rating and share your feedback in the comments — I’d love to hear how it turned out!

Chocolate Chiffon Cake

Light, billowy, and deeply chocolatey, this chiffon cake is simple to make and stunning to serve.

Equipment

• 2-piece angel food / 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

1. Preheat oven to 325ºF and place an ungreased tube pan to the side.
2. Dissolve espresso powder in warm water and let cool slightly.
3. Sift cake flour and cocoa into a bowl; add baking powder, baking soda, salt, and sugar. Whisk to combine and form a well in the center.
4. Add egg yolks, espresso water, oil, and vanilla to the well. Beat the wet ingredients and gradually incorporate the dry until blended, scraping the bowl as needed.
5. In a separate bowl, whip egg whites with cream of tartar on high until stiff, glossy peaks form (about 4 minutes).
6. Fold the egg whites into the batter in three additions, mixing gently until no streaks remain.
7. Pour batter into the ungreased tube pan and bake at 325°F for 55–60 minutes. The cake should spring back and a toothpick should come out clean.
8. Immediately invert the pan over soup cans or a cooling rack and cool completely, about 1½–2 hours.
9. Run a thin spatula around the sides, center tube, and bottom to release. Invert onto a serving plate and dust with powdered sugar.

Notes

Even if your tube pan has legs, inverting it over soup cans improves air circulation while cooling. You can present the cake dome-side up or bottom-side up based on preference.

See the FAQ section above for troubleshooting tips if the cake deflates or doesn’t set properly.

Nutrition

Calories: 199 kcal |
Carbohydrates: 32 g |
Protein: 2 g |
Fat: 8 g

Nutritional information is an estimate and will vary with specific ingredients used.

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