Chocolate Chiffon Cake Recipe

Impress your company with this very special chocolate chiffon cake recipe. Add some chocolate shavings and a chocolate glaze and you will have an outstanding chiffon cake.

At the bottom of the page are some tips for baking this special cake as it can be a little tricky to get it to turn out perfect.

The biggest thing to remember is that you should not grease the pan. This is the key to getting a chiffon cake that doesn't collapse.

Enjoy this amazing chiffon cake recipe and let us know how you enjoyed it.

A Perfect Chocolate Chiffon Cake Recipe


chiffon cake recipe
  • 3/4 cup boiling water
  • 1/2 cup cocoa
  • 1 3/4 cups sugar
  • 1 3/4 cups flour
  • 3 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1/2 cup salad oil
  • 7 eggs
  • 1 tsp. vanilla
  • 1/4 tsp. red food coloring
  • 1/2 tsp. cream of tartar


Add boiling water to cocoa, and cool.

Sift flour, sugar, baking powder and salt.

Make a well in the center of flour mixture and add salad oil, egg yolks, cocoa mixture, vanilla and food coloring.

Mix liquids a little with spoon, combine flour mixture and beat until smooth.

Sprinkle cream of tartar over egg whites and beat until very stiff (much stiffer than for meringue).

Gradually fold egg yolk mixture in the egg white mixture.

Turn into an ungreased 10 inch deep tube pan.

Bake in rather slow oven 1 1/3 hours or until tests done.

Immediately after cake is baked invert, allowing hanging until cool.

Remove cake carefully and cover with the following uncooked frosting.

Chocolate Chiffon Cake Uncooked Frosting

Measure into a bowl:

  • 2 tbsp. Butter
  • 1 unbeaten egg or 2 egg yolks
  • 1/2 tsp. vanilla
  • 1 cup icing sugar
  • 1/4 cup milk
  • 6 tbsp. cocoa
  • 2 tbsp. shortening


Place all the ingredients in a bowl that is in ice water and beat for 5 minutes. Spread thickly on cake.

Here are a few tips for making your chocolate chiffon cake.

  • Egg whites must be beaten until stiff peaks form. Be sure egg whites are at room temperature.

  • To fold, cut down through center of beaten egg whites, along the bottom and up the side; rotate 1/4 turn.

  • Use a spatula to break down large air pockets and to seal batter against side of pan and tube.

  • Cool cake upside down in pan. Support tube on funnel or something similar so cake does not touch counter.

  • Invert cooled cake on waxed paper to brush loose crumbs from top and side before frosting.