Chocolate Chiffon Cake

This Chocolate Chiffon Cake is the real deal when it comes to serious dessert recipes!

Ever made a cake from scratch? Really from scratch? This timeless recipe uses simple ingredients and techniques, just like Grandma did. Chocolate Chiffon Cake comes out moist and airy, with a melt-in-your-mouth dark chocolate flavor complemented by a homemade fluffy frosting.

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Delicious Chocolate Dessert

This is the best traditional chocolate cake recipe that will be on the menu all year long for every day as well as special occasions! Delicious served after a comforting Turkey Pot Pie diner.
Teach kids to bake with this basic recipe using simple ingredients and classic baking methods. Make it a family cooking event and create some new kitchen memories!

Ingredients & Variations

CAKE BATTER: Cake batter is a science, so keep the quantities true to the recipe. But have fun experimenting with extracts. Instead of vanilla, try almond, rum, banana, coconut, orange, not only in the batter but in the frosting! Create a new cake every time!

How to Bake Chocolate Chiffon Cake

This is a classic recipe with old-world flavor:

Dissolve cocoa in boiling water. Set aside.
Sift dry ingredients together and then slowly add oil, egg yolks, vanilla, and cocoa mixture to the bowl. Beat at medium speed.
In another bowl, whip egg whites with cream of tartar until stiff peaks form. Gently cut egg whites into the cake batter with two butter knives until incorporated.
Spread batter into an angel food cake pan and bake (as per recipe below).

Frosting:

Cream butter and blend with cocoa, powdered sugar, and half & half.
Melt unsweetened chocolate with butter for drizzling over finished cake
Remove cake from the bundt pan and place on a serving platter. Frost and garnish with grated squares of baker’s chocolate, multi-colored sprinkles, sliced strawberries, a handful of blueberries, or some crushed walnuts.

Tips for the Perfect Fluffy Cake

For an extra fluffy cake, use extra-large eggs that are room temperature for a lighter and airier cake!
The egg whites need to be at the perfect stiff peak for an airy result.
Frosting made with whole fat, unsalted, room temperature butter is best because it will whip up faster than cold butter.

Short on Time?

Have eggs, butter, and half & half ready to go at room temperature.
Keep cooled cake in an airtight container for up to 4 days. Freeze unfrosted cake portions in quart-sized bags with the date labeled on the outside for up to 4 weeks.

Other Easy Cake Recipes!

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Chocolate Chiffon Cake

Chocolate Chiffon Cake is moist and airy, with a melt-in-your mouth dark chocolate flavor.

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Prep Time 30 mins

Cook Time 1 hr 5 mins

Total Time 1 hr 35 mins

Servings servings

Author Holly

Ingredients

Cake:

½ cup cocoa
¾ cup boiling water
1 teaspoon salt
1 ¾ cup sugar
1 ¾ cup cake flour sifted
1 ½ teaspoon baking soda
8 eggs separated
½ cup oil
2 teaspoons vanilla extract
1 teaspoon cream of tartar

Instructions

Preheat oven to 325˚F.

Cake:

Mix boiling water and cocoa. Set aside.
Sift dry ingredients together. Add oil, egg yolks, vanilla and cocoa mixture. Beat for about 3 minutes at medium speed with mixer.
Beat egg whites and cream of tartar at high speed until stiff peaks form.
Fold beaten egg whites into the cake batter gently, then cut through the batter with a knife to break any large air bubbles.
Pour into ungreased angel food pan and bake 55 minutes. Increase temperature to 350°F and bake another 10 minutes.
Invert pan to cool cake before removing from pan.