You’ll love the warm, comforting spices in this light and fluffy Spiced Chiffon Cake. It’s an easy homemade cake that you can top with whipped cream.

Spice cake does not get the attention it deserves. We love sprinkles and chocolate curls and fruit fillings…but there is something classic about the aroma and flavor of a homemade spice cake.

This spiced chiffon cake is made from scratch, is light and springy and is the perfect finish to a dinner.

What is a chiffon cake?

A chiffon cake is a light and springy cake made with eggs, oil and sugar. Chiffon cakes are similar to angel food cakes, however chiffon cakes use fat (oil and egg yolks) and angel food cakes only use egg whites.

Can I bake chiffon cake in a normal pan?

You bake chiffon cakes in tube cake pans so the cake can climb up the sides as it bakes and create a tall, fluffy cake. (Don’t grease the tube pan or it won’t climb up!)

You can bake a chiffon cake in a regular cake pan if you don’t have a tube pan. Just watch the baking time because it will be different.

What spices are in spice cake?

Here are the common spices in spice cake:

cinnamon
nutmeg
allspice
cloves

If you don’t care for one of those spices (or don’t have one), you can leave it out and add a little more of another spice. It will change the flavor slightly, but it will still be good!

How to Make Spiced Chiffon Cake

Preheat the oven to 325º Fahrenheit.
In a large bowl, sift together the flour, sugar, baking powder, soda, salt and spices. Whisk well.
In a small bowl, beat together the egg yolks, water and vanilla. Mix well.
Add the egg yolk mixture along with the oil to the dry ingredients. Mix well.
In the bowl of a stand mixer, beat the egg whites and cream of tartar until they are stiff and hold peaks. If you don’t have a stand mixer, use a high powered hand mixer.

**Pro Tip: Make sure your beaters and your bowl are all free of oil. If there is any oil or grease at all, the egg whites will not get stiff.**

Fold the egg whites into the batter until it is evenly mixed in.
Pour the batter into an ungreased 10″ tube cake pan.

Bake for 50-55 minutes or until the top of the cake springs back when you touch it.
Immediately turn the cake upside down and let it rest on glasses to cool completely.
Once the cake is cooled, turn it over and use a long knife to loosen the edges of the cake from the pan.
Remove the cake from the pan and place it on a cake plate.

Sprinkle with powdered sugar.

How do you know when a chiffon cake is done?

The top of a chiffon cake will be lightly browned and feel slightly “dry”. When you touch the top, it should feel springy and bounce back at a touch.

Do you have to let chiffon cakes cool upside down?

Chiffon cakes are known to be light and fluffy. And you want to keep them that way so yes, you should allow them to cool upside down.

We find it easiest to place 3 glasses (that are the same height) on the counter. When the cake comes out of the oven, flip it upside down and allow the edges to rest on the glasses. Allow the cake to stay upside down until it is completely cooled.

Other Tube Pan Cakes

Spiced Chiffon Cake

5 from 3 votes

You'll love the warm, comforting spices in this light and fluffy Spiced Chiffon Cake. It's an easy homemade cake that you can top with whipped cream.

Servings 12

Prep Time 15

Cook Time 50

Total Time 1 5

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Ingredients

1 1/4 cups all-purpose flour (plus 2 additional tablespoons)
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
5 large egg yolks
3/4 cup water
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup egg white (about 7-8 large eggs)
1/2 teaspoon cream of tartar

Instructions

Preheat the oven to 325º Fahrenheit.
In a large bowl, sift together the flour, sugar, baking powder, soda, salt and spices. Whisk well.
In a small bowl, beat together the egg yolks, water and vanilla. Mix well.
Add the egg yolk mixture along with the oil to the dry ingredients. Mix well.
In the bowl of a stand mixer, beat the egg whites and cream of tartar until they are stiff and hold peaks.
Fold the egg whites into the batter until it is evenly mixed in.
Pour the batter into an ungreased 10" tube cake pan.
Bake for 50-55 minutes or until the top of the cake springs back when you touch it.
Immediately turn the cake upside down and let it rest on glasses to cool completely.
Once the cake is cooled, turn it over and use a long knife to loosen the edges of the cake from the pan.
Remove the cake from the pan and place it on a cake plate.
Sprinkle with powdered sugar.

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**