Soft Chiffon Cake Recipe

Few cakes are as universally loved as chiffon cake—and this one is no exception. This feather-light, cloud-soft treat has captured the hearts of home bakers and dessert lovers alike, thanks to its airy texture, subtle sweetness, and versatile flavor base.

Whether you’re a chiffon cake newbie or an old fan, this guide will walk you through how to make it just right.

Why Chiffon Cake is So Irresistible:

What makes chiffon cake so iconic is its balance of lightness and moisture. The key is in the technique: whipped egg whites provide that airy lift, while oil keeps the crumb tender even after chilling. The result? A cake that’s soft, spongy, and not overly rich—a true all-occasion masterpiece.

Whether you’re celebrating a birthday, making a tea-time treat, or whipping up something elegant for a brunch, chiffon cake is guaranteed to please.

Preheat your oven to 325°F (165°C). Make sure your tube pan is clean and ungreased—this helps the cake rise and “climb” the sides. In a large bowl, sift together: Cake flour, ¾ cup of sugar, baking powder and salt. Sifting ensures a light, lump-free batter and even distribution of leavening.

In another bowl, whisk together: Egg yolks, water, oil, vanilla extract and lemon zest (if using). Whisk until smooth and pale yellow. Pour the wet mixture into the dry ingredients. Gently whisk or stir until smooth—don’t overmix. You want a creamy, pourable batter.

In a clean bowl (no grease or yolk traces), beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining ¾ cup sugar while beating. Continue until stiff, glossy peaks form. This is your meringue magic.

Take about ⅓ of the meringue and fold it gently into the batter to lighten it. Then carefully fold in the remaining meringue in two batches, using a spatula. Be gentle to preserve the air—you’re aiming for a billowy, cloud-like batter. Pour the batter into your ungreased tube pan.

Gently smooth the top. Bake for 45–50 minutes, or until the top is golden and springs back when touched. A skewer inserted should come out clean. Immediately after baking, invert the pan (many tube pans have little feet for this) and cool completely upside down.

This prevents the cake from collapsing as it cools—crucial for maintaining that signature airy texture. Once cool, run a thin knife around the edges and center tube to release the cake.

Expert Tips & Troubleshooting:

Pro Tips;
Room temp eggs whip better. Cold egg whites won’t reach full volume.
Use cake flour. It gives that ultra-soft, fine crumb.
Don’t grease the pan! The batter needs to cling to the sides to rise properly.
Cool completely before cutting. Chiffon is delicate; warm slicing can tear the structure.

Make-Ahead & Storage:

Make-Ahead: Can be baked a day ahead—cool completely and store in the pan, covered with foil.
Short-Term Storage: Store at room temp, tightly wrapped, for up to 3 days.
Long-Term: Freeze slices individually wrapped for up to 2 months. Thaw at room temp.

Serving & Presentation:

Plating Ideas
Slice and fan on a cake stand with powdered sugar dusting.

Layer with whipped cream and fresh berries for a fancy dessert.

Drink Pairings
Green tea, Earl Grey, or a glass of sparkling wine go beautifully.

For dessert, serve with ice cream or lemon curd.

For Special Occasions
Dress up with edible flowers and glaze for birthdays.

Wrap individual slices in parchment and ribbon for picnic-perfect treats.

There you have it—the ultimate guide to soft chiffon cake, a light-as-air delight perfect for any time you want something a little fancy but worth it.

Whether you’re baking for guests, gifting it, or sneaking a midnight slice, chiffon cake is sure to become a favorite.

Ingredients:

Dry Ingredients;

• 2 ¼ cups (280g) cake flour
• 1 ½ cups (300g) granulated sugar (divided)
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 7 large egg yolks
• ¾ cup (180ml) water (room temp)
• ½ cup (120ml) neutral oil (canola or vegetable)
• 1 tablespoon vanilla extract
• 1 teaspoon lemon zest (optional for brightness)

Meringue (Egg Whites)

• 8 large egg whites
• ½ teaspoon cream of tartar