Chiffon Cake (Vanilla) is the most light and airy cake ever, with rich, sweet chantilly cream between the cake layers.
This classic Chiffon Cake has the rich flavor of a Butter Cake combined with the fluffy texture of an Angel Food Cake. It’s the perfect delicate cake for summer.
Sabrina’s Chiffon Cake (Vanilla) Recipe
This Vanilla Chiffon Cake recipe is the perfect sweet, but not too sweet dessert recipe. The airy texture makes it feel light, so you can enjoy after a meal without being too full. We’ve added a fluffy Chantilly Cream frosting to finish this cake recipe. To add more flavor and color, you can top the cream frosting with fresh berries or homemade Strawberry Sauce. I’ve got an especially important tip below the recipe, so be sure to read it before you make this appetizing dessert.
Ingredients
- 2 1/2 cups cake flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large egg whites
- 1/2 cup unsalted butter , very softened
- 1 1/2 cups sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons vegetable oil
- 1 cup low-fat buttermilk
Chantilly Cream:
- 2 cups heavy cream
- 1 tablespoon vanilla paste
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees and grease two 8 inch cake pans with butter, and dust a little flour on top. Line the bottoms with parchment paper rounds.
- Sift together the flour, baking powder and salt then set aside.
- Add egg whites to the stand mixer and beat to stiff peaks, 2-3 minutes, then remove and set aside.
- Add the butter and sugar to your stand mixer, cream on high speed for 4 minutes until light and fluffy.
- Beat the egg yolks into the mixture one at a time, add in the vanilla extract and almond extracts and beat until they're just combined.
- Add in the vegetable oil and buttermilk on the lowest speed setting, until well combined.
- Add in the flour mixture ½ cup at a time on the lowest speed setting.
- Fold in the egg whites until just combined, then add to the cake pans.
- Bake for 25-30 minutes, then let cool for 10 minutes before removing from the cake pans.
- Let cool completely.
Chantilly Cream:
- Add heavy cream to a stand mixer on high speed and beat to soft peaks, about 2 minutes.
- Add vanilla paste and almond extract, beat to stiff peaks.
- Add in powdered sugar and beat well.
- Refrigerate, covered, until you're ready to frost the cake.
To Finish:
- To your cake stand add a spoonful of Chantilly Cream.
- Level the cakes with a large serrated knife and discard the cake pieces.
- Brush off excess crumbs.
- Add the first layer of the cake to the cake stand.
- Top with 1 cup of Chantilly Cream, spread evenly.
- Top with second layer of cake.
- Top with 1 cup of Chantilly Cream, spread evenly.
- Add 1 cup of Chantilly Cream, coating the outside of the cake.
- Refrigerate for 30 minutes to allow to harden.
- Frost the cake with half the remaining Chantilly Cream and pipe swirly mounds on the top of the cake.
- Keep cake refrigerated until serving.
Notes
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
Layer cakes have to cool completely before being frosted, and this cake has an extra exception. Due to the delicate nature of the Chantilly Cream, any warmth from the cake will cause the frosting to melt.
How to Store
- Serve: Due to the chantilly cream topping, you shouldn’t leave the Chiffon Cake recipe at room temperature for more than 2 hours.
- Store: To keep the cake recipe fresh, cover it in plastic wrap, or put pieces in an airtight container to store in the fridge for 3-4 days.
- Freeze: Unfortunately, the cream won’t freeze and defrost well. If you want to freeze this recipe for later, you’ll be better off freezing it before adding the frosting to the cake.
Frequent Questions
You don’t want to use a non-stick pan for Chiffon Cake, but that means you’ll have to take extra steps to stop the cake from sticking to the pan. First, grease and flour the pans. Then add a layer of parchment paper to the bottom of the tin as an extra precaution.
The key to keeping this recipe moist is being careful not to deflate the egg whites. The beaten egg whites keep the batter light and airy. When you fold them in, be gentle so that they maintain their airy structure. Otherwise, they’ll deflate and create a dense cake batter.
