Classic Vanilla Chiffon Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Paste Medium

A tall, airy cake made with oil and whipped egg whites, with a tender, moist crumb. This is the classic American vanilla version. Makes 12 slices in about 3 hr.

Prep 30 min

Cook 60 min

Cooling 1 hr 30 min

Total 3 hr

Yield 12 slices

Ingredients

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slices

1 ¾ cups (210 g)cake flour, sifted
1 cup (200 g)granulated sugar, divided: 100 g for yolks, 100 g for whites
2 tspbaking powder
½ tspfine salt
5 (90 g)large egg yolks
⅓ cup (80 ml)neutral oil
½ cup (120 ml)water
2 tspvanilla extract
1 tspvanilla bean paste
7 (231 g)large egg whites, room temperature
½ tspcream of tartar

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Instructions

Heat the oven to 325 F (165 C) with a rack in the lower third. Leave a 10-inch (25 cm) tube pan ungreased.
Whisk the flour, 100 g sugar, baking powder and salt in a large bowl.
In another bowl, whisk the yolks, oil, liquid and flavorings until smooth, then whisk into the dry ingredients to a smooth batter.
Beat the whites and cream of tartar to soft peaks, then add the remaining 100 g sugar a spoonful at a time and beat to stiff, glossy peaks.
Fold one-third of the meringue into the batter to lighten it, then gently fold in the rest in two additions until no streaks remain.
Scrape into the pan and run a knife through to release big bubbles. Bake 50 to 60 minutes until springy and a pick comes out clean.
Invert the pan over a bottle neck and cool completely, about 1.5 hours, then run a knife around the edges and tube to release.

Tips

Never grease the pan; the batter needs to climb the sides.
Any trace of yolk or fat in the whites will keep them from whipping.
Bake until the cake is fully set and springy; do not eat the batter raw because of the raw eggs.

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Recipe FAQ

How long does it take to make classic vanilla chiffon cake?

Plan on 30 minutes of prep and 1 hour of cooking, plus 1 hour 30 minutes to chill. The recipe makes 12 slices.

How should I store classic vanilla chiffon cake?

Keep covered at room temperature 2 days or refrigerate up to 5 days; freeze up to 2 months.

Can I make classic vanilla chiffon cake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp vanilla extract. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

222 Calories / serving

10.8g Fat

27.3g Carbs

4.0g Protein

23.2g Sugar

Whole recipe (12 servings): ~2664 cal · 130g fat · 328g carbs · 48g protein · 278g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

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