Yellow Chiffon Cake Recipe

Name: Yellow Chiffon Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Yield: Either a 9 x 13-inch (23 x 33-cm) sheet cake, an 8-inch (20-cm) 3-layer cake, a 9-inch (23-cm) 2-layer cake, 24 cupcakes, or 1 tube cake
Ingredients: 288 grams (2½ cups) cake flour; ¼ teaspoon baking soda; 1 teaspoon baking powder; 3 grams (¾ teaspoon) fine sea salt; 300 grams (1½ cups) granulated sugar; 113 grams (½ cup, 120 milliliters) neutral oil (canola, vegetable, or avocado); 70 grams (5 tablespoons) unsalted butter, melted and cooled slightly; 113 grams (½ cup, 120 milliliters) neutral oil (canola, vegetable, or avocado); 113 grams (½ cup, 120 milliliters) neutral oil (canola, vegetable, or avocado); 240 grams (1 cup, 240 milliliters) buttermilk, room temperature; 113 grams (½ cup, 120 milliliters) neutral oil (canola, vegetable, or avocado); 105 grams (about 6 large) egg yolks, room temperature; 2 teaspoons vanilla extract; 50 grams (¼ cup) granulated sugar; 95 grams (about 3 large) egg whites, room temperature

Preparation info

Yield: Either a
9 x 13 inch
sheet cake

Difficulty
Medium
Ready in
55 min

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

This is my all-time favorite cake base recipe. I use this cake for most of my layer cakes. The flavor is incredibly rich and buttery while the cake is still super light and fluffy. Chiffon cake is traditionally baked in a tube pan, but this can also be baked into cake layers, a sheet cake, or cupcakes.

Ingredients

Dry Ingredients

288 grams (2½ cups) cake flour
1 teaspoon baking powder

Vegetarian
Cake

Method

Prep

At least 30 minutes before preparing your batter, take the eggs and buttermilk out of the refrigerator to come to room temperature. Separate the eggs. Measure out the rest of the ingredients, keeping them in their groupings as laid out in the ingredient section.
Position an oven rack to the center position.