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Cocoa Chiffon Cake

Details

Timing
Timing
Total:
Bake:
1 Hr. 20 Min.
Prep:
30 Min.
Skill Level:
Expert
Yields:
1 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

Prep Time
30 minutes
Bake Time
1 hour 20 minutes
Cool Time
2 hours

Ingredients

  • 2 cups
    sugar, divided
  • 1-1/2 cups
    cake flour
  • 2/3 cup
  • 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?

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
mixing bowls mixing bowls
mixer mixer
10-inch tube pan 10-inch tube pan
heat-proof funnel heat-proof funnel
serving plate serving plate
medium saucepan saucepan
1

Heat oven to 325°F.

2

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.

3

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.

4

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.

Additional questions?