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Cakes

Cocoa Chiffon Cake

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 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

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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Additional questions?