Soft and fluffy chocolate chiffon sponge cake made with cocoa for the perfect, yet light chocolate flavour
What is a chiffon cake?
A chiffon cake is a super light and fluffy cake made with a meringue base. The texture is airy and cloud-like with a subtle sweetness and flavour. Chiffon cakes are similar to angel food cakes, however are a little richer in flavour and darker in colour as they use whole eggs rather than just egg whites.
They are similar to the texture of a genoise. However, the addition of oil helps to create a moister and silkier texture that doesn’t need simple syrups or cream to enhance it.
Chiffon cakes can be flavoured with so many different flavours, whether that be classic vanilla and chocolate or fruity flavours like strawberry and orange.
I’ve got my classic vanilla fool-proof chiffon cake up on my blog already, so if you’re looking for a basic chiffon cake to get started on I would highly recommend that recipe.
I go into detail on all the tips for perfecting the chiffon cake from the folding technique, to the kind of cake tin you need to use. It’s pretty much the ultimate guide!
As I’ve already got most tips on that blog post this one will focus on troubleshooting your cake so you can figure out what has gone wrong, and perfect your baking game.
Frequently Asked Questions
How long does this last?
This cake lasts up to 4 days when stored in an airtight container in the fridge, or up to 2 days when stored in an airtight container on your countertop.
This cake also freezes really well. If freezing cut the cake into your desired size and wrap each piece in cling wrap, then freeze! They’ll last up to a month in the freezer.
When you want to eat it simply remove them and thaw to room temperature. I like to warm them up in the oven to bring them back to that super fluffy texture while giving them a little crispy crust.
How should I serve this?
There are so many different ways to serve this. Personally I love serving this with a generous dollop of whipped cream and a dusting of cocoa powder.
Fresh fruits and whipped cream are also a classic combination that is absolutely delicious. My favourite fruits to serve with this cake are strawberries, raspberries, and cherries!
But honestly, this cake is just as good when eaten as it is. I recommend lightly toasting it in your oven for a super fluffy texture and lightly golden crust.
So I have to use cake flour, is there a substitute?
You don’t have to use cake flour, however, it does give the cake a softer texture and lighter crumb. The lower protein content in the flour, reduces the amount of gluten formed during the mixing process and results in an overall fluffier cake.
If you can’t find cake flour in your local supermarket feel free to use all-purpose flour. The cake will still bake up to a cloud-like texture.
What kind of cake tin should I use?
When it comes to making chiffon cakes there is no substitute to an aluminium tube tin. It shouldn’t have a non-stick coating as the walls of the cake tin are what help it rise to its full potential.
A non-stick tube pan will still work, but your cake won’t be as tall and fluffy as it could be. There is also an increased risk of the cake collapsing as the walls of the tin can’t support it.
The ideal cake tin will also have little feet. These support the cake tin as the cake cools upside down. This prevents the surface of the cake from getting flattened while increasing the airflow beneath the cake.
However, if you don’t have the feel don’t worry, you can still cool your cake upside down, just rest it on a wire cooling rack, or rest the centre tube on top of a long-necked bottle.
How do I make an egg-free chocolate chiffon cake
You can substitute whipped aquafaba, the liquid from canned chickpeas, for egg whites. Whip it to stiff peaks and fold it in as you would meringue.
Can I bake chiffon cake in a regular round pan
Yes, but you’ll need to line the bottom with parchment and monitor carefully. Without the tube, the cake may bake slightly denser.
How do I store chiffon cake to keep it soft
Store in an airtight container at room temperature for two days or in the fridge for up to four days. For longer storage, freeze wrapped slices for up to a month.
How do I refresh frozen chiffon cake
Thaw slices at room temperature, then warm briefly in a low oven to restore their soft, fluffy texture and crisp edge.
What’s the difference between chiffon and sponge cake
Chiffon cakes include oil, making them softer and moister, while sponge cakes rely solely on eggs for structure, giving a drier, lighter texture.
Can I scale this recipe for different pan sizes
Yes. For smaller tube pans, fill only two-thirds full and reduce the baking time by about 10 minutes. For larger pans, extend baking time slightly.
Troubleshooting
My chiffon cake didn’t rise/was dense
There could be a couple of reasons as to why your cake didn’t rise, but most of the issues lie in the beating of the meringue. The beating of the egg whites with sugar incorporates air into the batter and helps the cake rise.
Without a strong and stable meringue the cake will not have the ability to rise as it bakes. If the cake isn’t able to rise, then the resulting cake will not have that light, fluffy texture and instead will be dense and gummy-like in texture.
Reasons why your cake didn’t rise:
- The egg whites hadn’t been beaten long enough and wasn’t at stiff peaks yet
- The batter was overmixed when the meringue was added to the rest of the batter, deflating the air that was created
My cake sunk as it cooled
There are many reasons as to why your cake sunk…
- The cake wasn’t baked for long enough: When it hasn’t been fully baked, the structure hasn’t been set and as a result the cake will deflate as the cake cools
- The wrong cake tin was used: Make sure you use an aluminum tube tin to bake the cake. The walls of the cake tin and centre tube give the cake a surface to cling on, preventing it from sinking.
- The cake wasn’t cooled upside down: Cooling the cake upside down allows the structure to remain tall, as the hot air escapes. This sets the cake structure and prevents gravity from pulling the cake down.
Tip! A tip for preventing your cake from deflating is to give the cake a firm tap on your counter as soon as it comes out of the oven. This releases some of the hot air trapped in your cake and reduces the amount of deflation as it cools.
Why are there holes in my cake?
One of the toughest things about getting a perfect chiffon cake is in the crumb. An ideal cake will have an even cake texture, where the crumbs are the same size throughout the cake.
A few tips that will help you achieve this!
- Beat your egg whites on medium speed rather than high: The higher the speed you use to beat your egg whites the more likely you’ll form large air bubbles. Air bubbles are the cause of tunneling (holes) in your cake so minimising them where possible is important!
- Pouring your cake batter from a higher distance: When transferring your cake batter into your tin pour from a taller height. By doing this you can pop any large air bubbles as they fall into the tin.
- Running a skewer or chopstick around your batter: Once you have poured your batter into the tin, swirl a skewer/chopstick in circles around the batter. This will burst any remaining air bubbles so you the perfect cake!
Why does my cake taste so eggy? Is there a way to reduce this?
Chiffon cakes will inevitably have a slightly eggy flavour due to the amount of eggs that are used to make them. However, there are many ways to reduce the eggy flavour.
The best way to counteract the egginess is adding a splash of vanilla extract. The vanilla flavour and the alcohol in the extract will help neutralise the egginess. Other great ways include using orange juice rather than milk, adding a splash of rum, or grating citrus zest into your batter.
Tips for perfect chocolate chiffon cake
Sift with purpose
Always sift your cake flour and cocoa powder together twice before adding them to the batter. This creates a silky, lump-free base that gives the cake a finer, cloud-like crumb.
Chill the whites for loftier peaks
Pop your egg whites in the fridge for 15 minutes before whipping. Cold whites whip more slowly and evenly, creating a stable meringue that supports the cake’s rise.
Add a touch of acid for structure
A pinch of cream of tartar or a teaspoon of lemon juice stabilizes the egg whites, giving your meringue the strength to hold air bubbles through baking.
Emulsify your liquids
Whisk the oil with milk or juice before adding to the yolk mixture. This emulsification keeps the batter uniform and prevents uneven rising during baking.
Tap out hidden bubbles
After pouring the batter into the pan, lightly tap the tin on the counter. This releases any stubborn air pockets to ensure a clean, even crumb.
Slow and steady mixing
Fold the meringue into the yolk batter slowly with a spatula, turning the bowl as you go. Quick or aggressive mixing deflates the batter, reducing the rise and lightness.
Monitor your oven temperature
Use an oven thermometer to ensure accuracy. Chiffon cakes are sensitive, and even a 10-degree variation can mean the difference between perfect height and collapse.
Creative Variations
Double chocolate
Fold in two tablespoons of melted dark chocolate along with the cocoa powder for a deep, decadent flavor that chocolate lovers will adore.
Citrus zest and juice
Grate orange or lemon zest into the yolk mixture and replace half the milk with fresh juice. This brightens the flavor and reduces any lingering egginess.
Mocha infusion
Dissolve a tablespoon of instant espresso powder in the liquid portion of your batter. The coffee subtly enhances the cocoa, creating a sophisticated mocha chiffon.
Matcha marble
Split the batter in half, whisk matcha powder into one portion, and swirl them together in the pan for a delicate green-and-brown marble effect.
Nutty elegance
Replace two tablespoons of cake flour with finely ground hazelnuts or almonds. This adds a nutty aroma and a subtle depth of flavor to the chiffon.
Spiced cocoa
Stir in half a teaspoon of cinnamon and a pinch of nutmeg with the dry ingredients. This variation pairs beautifully with autumn gatherings or holiday spreads.
Serving Suggestions
Whipped cream and fruit layers
Slice the chiffon into layers and sandwich them with softly whipped cream and fresh berries for a bakery-worthy presentation.
Ganache drizzle
Drizzle a warm, glossy chocolate ganache over the cooled cake for a refined, chocolate-on-chocolate dessert that melts in every bite.
Ice cream pairing
Serve slices slightly warmed with a scoop of vanilla bean or hazelnut gelato. The contrast between warm chiffon and cold ice cream is irresistible.
Mini dessert trifles
Cube the chiffon cake and layer it in glasses with whipped cream, fruit compote, and a sprinkle of cocoa powder for café-style parfaits at home.
Citrus glaze
Create a thin glaze with orange juice and powdered sugar and drizzle lightly over the cake for a tangy, elegant finish.
Hot drink companions
Enjoy plain slices with a warm beverage. A soft slice of chiffon with a cup of matcha latte or earl grey tea makes a quiet afternoon indulgence.
Common Mistakes to Avoid
Skipping oven checks
Every oven bakes differently. Use an oven thermometer and avoid opening the door frequently during baking, which can cause deflation.
Overbaking or underbaking
Test with a wooden skewer inserted into the center. If it comes out clean, the cake is ready. Pulling too soon or leaving it too long compromises texture.
Improper folding
Folding too aggressively knocks out the air bubbles in your meringue. Gentle, steady movements are key for a fluffy, light structure.
Inconsistent pan prep
Greasing the pan can prevent the cake from clinging and rising properly. Always keep chiffon tins ungreased for the best structure.
Uneven cooling
Always cool the cake inverted. Allowing it to cool upright collapses the sponge and ruins the light, airy texture.
PrintLet’s Get Cooking
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Chocolate Chiffon Cake
Soft and fluffy chocolate chiffon sponge cake made with cocoa for the perfect, yet light chocolate flavour
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Asian
Ingredients
- 120ml Whole milk (1/2 cup)
- 6 Large egg yolks
- 1 tsp Vanilla extract
- 38g Caster sugar (I) (3 tbsp)
- 80ml Vegetable oil (1/3 cup)
- 120g Cake flour (1 1/4 cup)
- 30g Cocoa powder (1/4 cup)
- 2 tsp Baking powder
- 6 Large egg whites
- 90g Caster sugar (II) (1/3 cup 2 tbsp)
Instructions
- Preheat the oven to 170C/340F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base
- In a medium-sized bowl combine the milk, egg yolks, vanilla extract, caster sugar (I) and vegetable oil, whisk to combine
- Sift in the flour, cocoa powder and baking powder and whisk until just combined
- Add the egg whites to a large bowl, or the bowl of a standmixer, and whisk until foamy
- Add the caster sugar (II) and whisk on medium speed until stiff peaks
- Add 1/3 of the meringue to the egg yolks and whisk until just combined
- Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined
- Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles
- Bake for 45 minutes, or an inserted skewer emerges clean
- Remove from the oven and invert the cake onto a wire rack to cool completely
- Once completely cooled run a thin knife around the sides and base of the cake to unmould
- Slice and serve alone or with a dollop of whipped cream and fresh fruit
Amazing recipe!
Have made this 3 times every time without fail, but I always opt to use butter instead of oil and since I haven’t found any cake flour where I live I used plain flour instead.
And for me it works better with a water bath in the oven, it helps cook the bottom of the cake better.