Marble Chiffon Cake

Name: Marble Chiffon Cake Recipe | Hersheyland
Prep time: 30 min
Total time: 300 min
Yield: 1 cake
Ingredients: 2 Tbsps sugar plus 1-1/2 cups, divided; 2 Tbsps vegetable oil plus 1/2 cup, divided; 1/3 cup HERSHEY'S Cocoa; 1 cup water cold, divided; 2 cups all-purpose flour; 1 Tbsp baking powder; 1 tsp salt; 7 eggs, separated; 2 tsps vanilla extract; 1/2 tsp cream of tartar

Details

Timing
Timing
Total:: 5 Hr.
Bake:: 1 Hr. 12 Min.
Prep:: 30 Min.
Skill Level:: Expert
Yields:: 1 cake

This Marble Chiffon Cake recipe is perfect for bakers who enjoy a little challenge. Your guests will be wowed when you slice into your cake to reveal beautiful fudge and vanilla swirls. Top your cake with a vanilla or cocoa glaze and serve it with coffee or tea for the perfect end to any dinner party. Everyone will be begging to visit again soon. If this Marble Chiffon Cake recipe was a big hit in your household, try our recipe for Black Magic Cake that's proven to "wow" your guests.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 1 hour 12 minutes
Cool Time: 3 hours

Ingredients

2 Tbsps

sugar plus 1-1/2 cups, divided
2 Tbsps

vegetable oil plus 1/2 cup, divided
1/3 cup

HERSHEY'S Cocoa
1 cup

water cold, divided
2 cups

all-purpose flour
1 Tbsp

baking powder
1 tsp

salt
7

eggs, separated
2 tsps

vanilla extract
1/2 tsp

cream of tartar

READY TO MAKE THIS?

Add a Garnish

Make our Quick Cocoa Glaze to complete this recipe as shown in the image.

Step-By-Step Directions

Equipment Needed 

Oven

Bowls

10-Inch Tube Pan

Cookie Sheet

Sauce Pan

Stovetop

Heat oven to 325°F. Combine 2 tablespoons sugar, 2 tablespoons oil, cocoa and 1/4 cup water in small bowl; stir until smooth. Set aside.

Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in medium bowl; add remaining 1/2 cup oil, egg yolks, remaining 3/4 cup water and vanilla. Beat on low speed of mixer until combined; continue beating on high speed 5 minutes.

Beat egg whites with cream of tartar in large bowl, with clean set of beaters, until stiff peaks form. Pour batter in thin stream over beaten whites, gently folding with rubber spatula just until blended. Remove one-third of batter to separate bowl; gently fold in reserved cocoa mixture.

Place ungreased 10-inch tube pan on cookie sheet. Pour half of light batter into pan; top with half of chocolate batter. Repeat layers. With narrow spatula or knife, swirl gently through batters to marble.

Bake 65 to 70 minutes or until top looks dry and springs back when touched lightly. Invert pan on heat-proof funnel; cool cake completely. Loosen cake from pan; invert onto serving plate. Spread Vanilla Glaze or Quick Cocoa Glaze over top of cake, allowing glaze to drizzle down sides.

Vanilla Glaze: Melt 1/4 cup (1/2 stick) butter or margarine in small saucepan over low heat; remove from heat. Gradually add 2 cups powdered sugar, 2 to 3 tablespoons hot water and 1 teaspoon vanilla extract, beating with whisk until smooth. About 1-1/4 cups glaze.

Additional questions?

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