Skip to main content

Chocolate Orange Marble Chiffon Cake


1 Hr. 15 Min.
29 Min.
Skill Level:
1 cake

Here's a dessert that's as beautiful as it is delicious. Bright citrus flavor meets rich HERSHEY'S Cocoa in this swirled cake. Topped with an orange glaze and fresh orange peel, our Chocolate Orange Marble Chiffon Cake is an impressive addition to any dinner or party.  If you like our chocolate orange marble chiffon cake recipe, we've got good news: We have a ton of other cake recipes for you to try! Make sure to check out Hershey's Best Cake Recipes and Tortes for more terrific, tasty options.

Ingredients & Directions

Prep Time
29 minutes
Bake Time
1 hour 15 minutes
Cool Time
2 hours


Prevent your screen from going dark while you bake.


  • 1/3 cup
  • 1/4 cup
    hot water
  • 1-1/2 cups
    sugar, plus 3 tablespoons, divided
  • 2 Tbsps
    vegetable oil, plus 1/2 cup, divided
  • 2-1/4 cups
    all-purpose flour
  • 3 tsps
    baking powder
  • 1 tsp
  • 3/4 cup
    cold water
  • 7
    egg yolks
  • 1 cup
    egg whites (about 8)
  • 1/2 tsp
    cream of tartar
  • 1 Tbsp
    freshly grated orange peel
  • Orange Glaze:
  • 1/3 cup
    butter or margarine
  • 2 cups
    powdered sugar
  • 2 to 3 Tbsps
    orange juice
  • 1/2 tsp
    freshly grated orange peel

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
bowls bowls
mixer mixer
10-inch tube pan 10-inch tube pan
heatproof funnel heatproof funnel
serving plate serving plate
saucepan saucepan
rubber scraper rubber scraper

Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.


Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.


Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.


Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.


Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare Orange Glaze; spread over top of cake, allowing glaze to run down sides. Garnish as desired.

Orange Glaze:

Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency.

More Like This:

Additional questions?