Want to bake something special or maybe something different than a traditional cake? Bake this classic Raspberry Chiffon Cake recipe that is so impressive and so easy to make. You will love the light and airy texture and delicious raspberry flavor.
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When was the last time you had a chiffon cake…..like maybe never? I am here to tell you it is a little piece of cake heaven. Think soft, billowing clouds that look light and airy, well that is what you get with a chiffon cake. No heavy, dense layers of cake; chiffon cakes are moist and light in texture.
This pretty pink cake is sure to make an impression for your next dessert. Soon you will be referring to yourself as a cake goddess for knowing how to make this delicious raspberry cake that is perfect for a spring or Easter dessert, or anytime you want a totally awesome cake.
What is a chiffon cake?
- Chiffon cakes are a type of foam cake that uses stiffly whipped egg whites as a leavener.
- Chiffon cakes are known for their spongy light as air texture.
- These cakes are traditionally baked in a tube pan and bake up tall with straight sides.
- Oil is used instead of butter which makes the cake very moist and light and allows the ingredients to keep the airy foamy texture in the batter.
- The whole egg is used to make a chiffon cake. The egg yolks add richness and the whites make the meringue for fluffiness.
Chiffon Cake vs. Angel Food Cakes, what’s the difference?
They may look the same on the outside, but the difference is in the ingredients.
- Chiffon Cakes are made with the whole egg and oil.
- Angel Food cakes are made with just egg whites, and no oil or fat
- Both cakes are called foam cakes since they are leavened with egg whites.
- A tube pan is the traditional way to bake both of these cakes which allows the cakes to rise up tall which retains the fluffy spongy texture.
- cake flour -Using cake flour produces a soft chiffon cake. If you don’t have cake flour make your own by mixing 2 cups of flour and remove 4 tablespoons and replace that with 4 tablespoons of cornstarch. I have a list of ingredient substitutions you can read.
- vegetable oil – Use a flavorless oil like canola or safflower oil which acts as a tenderizer and provides a soft and moist texture to the cake. The oil coats the flour so the gluten doesn’t form.
- cream of tartar – this is an acid and is used to stabilize the egg whites so they can be whipped to their full volume by keeping in the water and air when making a meringue.
- raspberries – add just the prettiest color to this cake and glaze and give this cake a delicate flavor. The bits of raspberries add some awesome texture to the icing drizzle for some extra pinkness!!! If you are a fan of raspberries you gotta try this recipe for Frozen Strawberry and Raspberry Cheesecake Mousse. It’s a sweet, creamy, and fruity dessert.
Ready…let’s make a cake
Making this cake is a two-step process by first making an egg yolk batter then making a meringue. Both are easy to do and this cake comes together fast.
Step 1. Preheat the oven to 325 degrees F. and use a 10″ tube pan, do not use a nonstick pan.
Step 2. Make the raspberry puree first. Rinse the berries and add to a small bowl, mashing the berries with a fork. Transfer the berries to a fine-mesh strainer sitting over a bowl and using a small soup ladle press the berries to release the juice. You should have about a 1/3 cup of raspberry puree.
Step 3. In a large mixing bowl add the flour, sugar, baking powder, and salt and whisk to combine.
Step 4. In a medium-sized bowl add the two-whole eggs and five egg yolks, putting the egg whites in a stand-mixing bowl or a large bowl for making the meringue. Beat the eggs and egg yolks to combine.
Step 5. Add the water, vegetable oil, and vanilla extract to the egg yolks and whisk to combine. Add this mixture to the flour mixture and whisk to make a smooth egg yolk batter.
Step 6. Pour the raspberry puree into the batter and mix to combine. Optionally, you can add a few drops of red food coloring to the batter if you want more color.
Step 7. With a whisk attachment beat the egg white with a stand mixer or a handheld mixer until the egg whites are foamy. While still mixing slowly add the cream of tartar and continue whisking on medium speed until the meringue forms stiff dry peaks. This will take about 7-10 minutes, depending on the type of mixer you use.
Step 8. Add half of the meringue to lighten the batter by slowly folding in with a rubber spatula or a wire whisk. Add the rest of the meringue, folding slowly to combine into a smooth batter. Scrape the bottom of the bowl to ensure the mixture is combined.
Step 9. Pour the batter into a tube pan and bake for 55-65 minutes. If using a tube pan with a removable bottom be careful when transferring it to the oven.
Step 10. When the cake is done turn the cake pan upside down on a cooling rack. If your pan does not have the three feet on it then insert the center of the cake pan onto a glass bottle, such as a soda or wine bottle.
Step 11. When cooled use a thin knife or spatula to go around the side of the cake pan to release the cake. You will also need to run the knife around the top of the cake to release it from the flat bottom of the pan. Place the cake on a platter
Ingredients for the raspberry glaze
Make the raspberry glaze
Step 1. In a small bowl, add the powdered sugar, softened butter, lemon juice, and 10 raspberries. Mix all together with a wire whisk until smooth.
Step 2. Spoon the glaze over the cooled cake.
Step 3. Optionally, pipe whipped cream on top of the cake and decorate with raspberries. You can also sift powdered sugar over the cake instead of glazing the cake.
Chiffon cake tips for success
Be careful separating the eggs – Make sure no egg yolks are in the egg whites when you separate them because the egg whites will not beat up to their full volume.
Beating the meringue – The egg whites need to be beaten until they reach a stiff peak and that means when you lift the whisk (or beater) the meringue has a point that stands straight up. This does take time so be patient.
How to fold in the meringue – Adding a small amount of the meringue at first to the batter will help lighten the batter as opposed to trying to fold in the entire amount of meringue.
Why turn foam cakes upside down to cool? This is necessary to keep the cake from collapsing. When it is upside down the cake will cool while keeping its structure.
Why use a tube pan? This is the classic pan to use for chiffon cakes and allows the cake to rise up tall with straight sides, and the tube in the center helps cook the cake on the inside. It is best to use an aluminum tube pan this is NOT nonstick. If you use a nonstick pan the cake might fall out of the pan when it is inverted, and you will cry if this happens.
Can I use other cake pans? You can use two 9″ ungreased round pan for this cake. Place parchment paper in the bottom of the pan for easy release. These cakes should bake for about 45 minutes. When done turn upside down to cool.
Can you chill this cake? Yes, and it will keep its shape and texture. I chill mine when I add whipped cream on top.
Can you freeze a chiffon cake? Yes, freeze the cake unfrosted by wrapping it in plastic wrap then wrap it in foil. When ready to serve, remove the wraps and thaw at room temperature.
I know it seems like a lot of tips and tricks to make this cake, but they are all simple and the results will be a beautiful tall cake.
More cake recipes to try
Bake this Lemon Bundt Cake that bakes up golden brown with juicy lemon pieces baked in the batter, this cake is lemony delicious.
If you own a madeleine pan then you gotta bake these Spiced Madeleines. These bite-sized cakes are filled with cinnamon, nutmeg, and cloves for lots of warming spice flavors.
This Vanilla Bean Skillet Cake is simple and rustic and ooooh soooo good!
This Chocolate Layer Cake is all about chocolate, yes there are six layers of nothing but chocolate.
Raspberry Chiffon Cake
- 2 cups powdered sugar
- 2 tbls butter very soft
- 4 tbls lemon juice
- 10 raspberries
Decorating the Cake - optional
- 1 cup heavy cream
- Making the Cake
- Preheat your oven to 325 degrees
- In a large bowl whisk the flour, sugar, baking powder and salt
- Separate 5 eggs putting the yolks in a medium-sized bowl and the whites in a stand-mixing bowl or a large bowl. To the egg yolks add 2 whole eggs and whisk to combine. Add the water, vegetable oil, and vanilla to the eggs and whisk until smooth.
- Pour the egg yolk mixture into the flour mixture and whisk to make a smooth batter.
- Add the raspberry puree to the batter and whisk to combine. Optionally, you can add a few drops of red food coloring to the batter.
- Make the meringue by beating the egg whites with a whisk attachment of a stand mixer or use a handheld mixer just until foamy. Slowly add the cream of tartar and whisk the egg whites until they become dry and stiff (beat about 7 - 10 minutes)
- Incorporate the egg whites in two batches. Add the first half to lighten the batter and fold into the cake batter using a rubber spatula. You do not have to fully mix in the meringue. Now add the second half of the meringue and slowly fold until no streaks of meringue is visible. Make sure to scrape the bottom of the bowl. Go slowly so you don't deflate the airiness of the batter.
- Pour the batter into an ungreased tube pan. Bake for about 55 - 65 minutes or until cooked through.
- Remove from oven and invert the cake pan on a wire rack or a bottle to let cool for several hours.
- When you are ready to depan the cake, run a knife around the outside edges and the inside tube to release the cake. You may need to run a knife around the flat bottom of the pan. Place the cake on a platter.
- Making the Glaze
- Mix the powdered sugar, softened butter, 10 raspberries, and lemon juice until smooth.
- Spoon the glaze over your cake and let drizzle down the side.
Decorating the cake
- You can sift powdered sugar over the cake
- Whip heavy whipping cream and pipe rosettes on top of the cake and top with additional raspberries.
Storing the cake
- The cake can be stored in an airtight container or covered with plastic wrap for several days.
First Published: April 25, 2016… Last Updated: March 8, 2021
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