Cakes

Cocoa Chiffon Cake

Name: Cocoa Chiffon Cake Recipe | Hersheyland
Prep time: 30 min
Total time: 240 min
Yield: 1 cake
Ingredients: 2 cups sugar, divided; 1-1/2 cups cake flour; 2/3 cup HERSHEY'S Cocoa; 2 tsps baking powder; 1 tsp salt; 1/2 tsp baking soda; 1/2 cup vegetable oil; 7 eggs, separated and at room temperature; 3/4 cup cold water; 2 tsps vanilla extract; 1/2 tsp cream of tartar; 1/3 cup butter or margarine; 2 cups powdered sugar; 1-1/2 tsps vanilla extract; 2-4 Tbsps hot water

Skill Level: Expert

With a cloud-like texture, this Cocoa Chiffon Cake recipe creates a light-as-air cake with the tender richness of a sponge cake. Its delightfully springy texture and chocolaty flavor from HERSHEY's Cocoa in the batter make it a favorite for those who desire a lighter, perfectly sweet dessert. Finish your Cocoa Chiffon Cake with a simple vanilla glaze. The cake is perfect for parties, such as bridal showers or baby showers, where rich desserts aren't needed. When it comes to dessert, Hersheyland is the best place to find your new favorite cake recipes. Explore our most popular recipes at HERSHEY'S Best Cake Recipes and Tortes.

Ingredients & Directions

Yields:: 1 cake

Prep:: 30 Min.
Bake:: 1 Hr. 20 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2 cups

sugar, divided
1-1/2 cups

cake flour
2/3 cup

HERSHEY'S Cocoa
2 tsps

baking powder
1 tsp

salt
1/2 tsp

baking soda
1/2 cup

vegetable oil
7

eggs, separated and at room temperature
3/4 cup

cold water
2 tsps

vanilla extract
1/2 tsp

cream of tartar
Vanilla Glaze:
1/3 cup

butter or margarine
2 cups

powdered sugar
1-1/2 tsps

vanilla extract
2-4 Tbsps

hot water

READY TO MAKE THIS?

You'll Need 

oven & stovetop

mixing bowls

mixer

10-inch tube pan

heat-proof funnel

serving plate

saucepan

Step-By-Step Directions

Heat oven to 325°F.

Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.

Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan.

Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Spread top of cake with Vanilla Glaze, allowing some to drizzle down sides.

Vanilla Glaze:

Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. About 1-1/4 cups glaze.

Variation:

Cocoa Peppermint Chiffon Cake: Omit vanilla extract; add 1 to 1-1/2 teaspoons peppermint extract. Add red food color to Vanilla Glaze for pink colored glaze. Garnish with crushed hard peppermint candy.

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