Chocolate chiffon cake with whipped cream frosting – chocolatey chiffon cake that’s light as air frosted with whipped vanilla cream that’s equally light and fluffy!
(Love chocolate? It doesn’t get any chocolatier than this chocolate cake with chocolate fudge frosting!)
Hey chocolate lovers, this one is for you!
A chocolate chiffon cake that’s wonderfully soft and light frosted with whipped vanilla cream that’s as light and fluffy as the cake. The two work together beautifully!
How to make chocolate chiffon cake
The best part is, this fluffy chiffon cake recipe is easy to make too.
First, pre-heat your oven to 325F. Line the bottom of 3 9-inch round pans with parchment paper. Do not grease — this is important so that the batter can cling to the sides of the pans and rise properly.
In a large bowl, combine sifted cake flour, granulated sugar, Dutch processed cocoa powder, baking powder, baking soda and salt.
Whisk until combined.
In another bowl, whisk coffee, canola oil, egg yolks and vanilla extract until smooth and thoroughly incorporated.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat egg whites and cream of tartar on medium speed until you reach soft peaks. Then switch to high speed and gradually add sugar. Beat until the egg whites are very stiff and dry — the egg whites should be on the brink of losing their shine.
Take your coffee-egg yolk mixture and add to flour mixture.
Whisk until incorporated.
Add egg whites into your cake batter in thirds.
Ensure each addition is incorporated…
…before adding the next one.
Fold until evenly blended.
Transfer the batter equally into your 3 pans and bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean.
Run a sharp knife along the sides of each cake and allow to cool in the pan for 10 minutes.
Then take out of the pans and transfer to a wire rack to cool completely.
How to make stabilized whipped cream
Since I started experimenting with stabilized whipped cream, it seems like I can’t get enough of it!
Stabilized whipped cream is simply whipped cream that spreads more easily, stays on longer, doesn’t melt as quickly and is just prettier all around. It’s what restaurants and professional bakeshops use.
There are several ways to stabilize whipped cream but I always just add unflavoured gelatine. Quick and easy.
Just slowly pour into your bowl as you’re whipping the cream and voila – magic happens.
About chiffon cakes – the one thing that makes or breaks them
I based this recipe on the chiffon cake recipe I used for my Mango Chiffon Cake. I added Dutch processed cocoa (I used Rodelle
) plus coffee to enhance the chocolate flavour.
I’ve found that egg whites really make or break chiffon cakes – they affect not only the height but also the cake’s texture. So I always make sure I do two things:
- Properly whip the egg whites stiff – still glossy but on the brink of turning matte. To achieve that, I start with clean and dry equipment and egg whites that are room temperature.
- Then I make sure I gently fold the egg whites into the batter. I’m careful not to over mix – I don’t want to deflate the egg whites and lose all the air that I managed to whip up.
(Wondering what to do with those leftover egg yolks? Check out this delicious collection of leftover egg yolk recipes.)
How to decorate
Frankly, I enjoy cake decorating but I’m not that great at it.
The first time I shared this cake to you guys, I slapped on chocolate all over the sides and on top of the cake and since we had Maltesers lying around the house, I added that too.
This time, I opted for a more rustic and natural look. I simply crumb coated the cake and put shaved chocolate on top, again because we had a big bar of chocolate that’s probably close to its expiration date lol.
Bottomline: we don’t have to be professional bakers. And we don’t need to make fancy fondant or buy gourmet stuff to make a cake pretty. Use what you have at home and just have fun!
Your new favorite cake
The light as a feather chiffon cake + the fluffy as a cloud whipped cream frosting is fantastic together. Chocolate and cream. Cocoa and vanilla. It’s a combination that’s as classic as it gets.
It would make a great addition to your holiday spread! Or this weekend. We always deserve a little cake. Especially this one.
This Matilda cake is pretty special too!
Other easy and delicious chocolate recipes
Satisfy your chocolate cravings with these easy to make (even easier to eat!) chocolate treats.
- These crunchy and chocolatey cornflake clusters are an easy Easter dessert for kids and adults alike. You can easily customize it for any occasion too, like Halloween and Christmas.
- You will throw out that boxed mix when you try these made-from-scratch fudgy walnut brownies loaded with chocolate chips. They’re so good and so easy to make!
- Want to start the day with chocolate? This champorado recipe (or Filipino chocolate rice porridge) is just what you need.
- And any Christmas cookie tray is incomplete without these very chocolatey chocolate crinkles. They’re everybody’s favourite for a reason!
Happy baking!
Did you make chocolate chiffon cake with whipped cream frosting? I’d love to hear from you in the comments section below.
And let’s get social! Find me on Facebook, Pinterest, Instagram or Twitter.
Chocolate Chiffon Cake with Whipped Cream Frosting
Ingredients
For the Chocolate Chiffon Cake:
- 1 ¾ cups sifted cake flour
- 1 ¼ cups granulated sugar
- ½ cup Dutch processed cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup coffee room temperature
- ½ cup canola oil you can substitute any flavourless oil
- 5 pcs egg yolks from large eggs room temperature
- 1 tsp vanilla extract
- 8 pcs egg whites from large eggs room temperature
- ½ tsp cream of tartar
- ¼ cup granulated sugar
For the Vanilla Whipped Cream Frosting:
- 1 packet unflavoured gelatine equivalent to 1 tablespoon
- ¼ cup cold water
- 2 cups heavy cream chilled
- 2 tbsp granulated sugar
- 2 tsp vanilla paste you can also use vanilla extract
Instructions
- Pre-heat your oven to 325F and line the bottom of 3 9-inch round pans with parchment paper. Do not grease.
- In a large bowl, whisk 1 ¾ cups sifted cake flour, 1 ¼ cups granulated sugar, ½ cup Dutch processed cocoa powder, 2 teaspoons baking powder, ¼ teaspoon baking soda and ½ teaspoon salt until combined. Set aside.
- In a medium bowl, whisk ¾ cup coffee, ½ cup canola oil, 5 egg yolks and 1 teaspoon vanilla extract until smooth and thoroughly incorporated. Add to your flour mixture and whisk until smooth. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 8 egg whites and ½ teaspoon cream of tartar on medium speed until you reach soft peaks. Then switch to high speed and gradually add ¼ cup sugar. Beat until the egg whites are very stiff and dry – the egg whites should be on the brink of losing their shine.
- Fold your egg whites into your batter in thirds. Gently fold until each addition is incorporated.
- Transfer the batter equally into your 3 pans and bake for 30 minutes or until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean.
- Run a sharp knife along the sides of each cake and allow to cool in the pan for 10 minutes. Then unmold and transfer to a wire rack to cool completely.
For the Vanilla Whipped Cream Frosting:
- Pour 1 packet of unflavoured gelatine into ¼ cup cold water. Do not stir. Let sit for 10 minutes to allow it to bloom.
- In the meantime, using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip 2 cups heavy cream, 2 tablespoons granulated sugar and 2 teaspoons vanilla paste on medium high speed until you reach soft-medium peaks.
- Get your gelatine and microwave in increments of 10 seconds until dissolved. Whisk until smooth and to bring it down to room temperature (it shouldn't be hot to the touch).
- Add a dollop of whipped cream to the gelatine and stir to temper it.
- Add the tempered gelatine to the rest of your whipped cream. Continue whipping until the gelatine is incorporated and you reach stiff peaks or get the consistency you want.
Chocolate Chiffon Cake Assembly:
- Evenly spread a generous helping of whipped cream frosting on top of the first cake layer. Put on the next cake layer and spread more frosting on top of that. Put the last cake layer on and proceed to cover the rest of the cake with whipped cream frosting and decorate as desired.
- Chill for at least 3 hours before serving.
Video
Notes
Nutrition
Nutritional information are estimates only.
Steve
I have been looking for a Dream Cake recipe for 40 years. That is the name for this 3 layer chocolate chiffon cake with whip cream frosting and chocolate curls from the Honolulu mom and pop bakeries through the 1980s. Photos exactly match what I remember, except long 1/4 inch wide milk chocolate curls, and a dollop of whip cream with a cherry on top of the cake. Last time I visited, it is no longer popular now and most small bakeries are gone. Will give it a try.
Jolina
Hi Steve, happy baking!
James
Hello, can i make a 4 layer cake from this recipe, if so what is the measurement of the ingredients and the pan to make it taller
Jolina
Hi James, the measurements will remain the same, your bake time will differ depending on the sizes of the pan you use.
Stacey
First time making a chiffon cake and turned out perfectly. I made it in an angel food pan and frosted with Chantilly cream. I will definitely add this recipe to my collection.
Jolina
That’s awesome! Glad you liked it Stacey 🙂
Rj
Hello, i have a question. Does this cake have full icing from inside and outside or its just a filling?
Jolina
Hi RJ, there is frosting around the cake and between the layers.
Jack
Can these be made into cupcakes ?
Jolina
Hi Jack, I haven’t tried but I don’t see why not. My suggestion would be to use sturdy cupcake cups (like the one I used in Hokkaido Cupcakes) so that the chiffon has something to cling to and rise. And watch your baking time. Happy baking!
Navneet Oak
Can i make this in a single chiffon cake/angel cake pan?
Jolina
Hi Navneet, I haven’t tried but should be ok.
Nancy
Sorry for this very novice question. The recipe sounds delicious! I was wondering what the coffee does for the cake and if you can leave it out or if it’s an essential part of the cake. Thank you!
Jolina
Hi Nancy, the coffee enhances the chocolate flavor. You can leave it out and just sub with the same amount of water. Enjoy!
Ray
Hello again, i have a baking activity next week. I have a question about the overall size of this cake recipe. Is it tall? Small? And what estimated size do you think it will be.
Thank you for understanding. I’m so excited to bake this cake
Jolina
Hi Ray, it’s 9 inches round and about 6 inches tall. Hope this helps!
Liz
I’d love to try this recipe! Can I use all-purpose flour instead of cake flour?
Jolina
Hi Liz! I would recommend making your own cake flour instead. Here’s a really easy guide. Hope it helps!
Bea
Hello,
I’d like to make this recipe. But I don’t have 3 round pans? Can I use a 10×13 pan instead?
Thanks,
Bea
Jolina
Hi Bea, you can you’ll have enough batter for 2 pans. Enjoy!
Mary
Hi what is your mixture of 3/4 cup coffee? Is it okay 3/4 cup water and 1tbsp instant coffee?
Caterina
Hi
I have baked many many chiffon cakes in my days however never a chocolate one! I researched recipes for my first chocolate chiffon and yours was closest to my tried and true recipe. And it did not confuse me about what cocoa to use! The recipe is easy to follow and if eggs are room temp it is no fail. Gorgeous light texture as always! Thank you!
Jolina
Hi Caterina, glad you liked it! Planning to make one for the holidays myself 🙂
Yasmin
Hi there! This recipe looks amazing. Just wondering what kind of coffee should be used … instant? espresso? etc. Thanks in advance!
Jolina
Hi Yasmin, I usually use brewed coffee or espresso but any kind of coffee you have on hand should work.
Tarra L Vargas
I do not have a microwave to do the gelatin. How can I do it without?
Jolina
Hi Tarra, you can try putting the bowl or cup of gelatine mixture in a heatproof bowl filled with hot water and stir until the gelatine dissolves.
Shikha
Can I use three 8 inch pans?
Jolina
Hi Shikha, you can. You’ll just end up with extra batter. Avoid filling your pans to the brim to make all the batter fit as the cake needs room to rise. Happy baking!
Mama Mia
Hi Jolina, can’t wait to try this recipe.
What is your advice if my oven cannot fit 3 9 inch or 8 inch cake pans on the same level to bake at the same time . Is it ok to. Bake 2 pans first , then bake the 3rd pan? Is it ok to leave it sitting? If I bake them on lowest rack n 3rd rack from bottom of oven ,is that ok?
Jolina
Hi Mia, it’s better to bake them together vs. leaving one pan out. Just check to see if you need to rotate the pans for even baking.