Strawberry Chiffon Cake Recipe

Strawberry Chiffon Cake

One of the most asked questions I get is in regards to my Vanilla Sponge Cake recipe is, “can I add strawberry puree and make it a strawberry sponge cake?”

Well……….I would prefer  you did not.

How about we just make a totally different recipe altogether?

You see, fruit purees added to a cake recipe like a sponge, which is already a fragile balance of foamed eggs and lower in fat ~ can actually make the cake a bit dense and rubbery (and I have also gotten many of those comments as well! “Hey! My cake is dense and rubbery!” Woops!)

Chiffon Cakes are delicate spongy cakes that are perfect perfect perfect for adding fruit purees! It is an oil based cake so it is great for refrigerated fillings (Thumbs up for those who know what I’m talking about here because you have graduated from What is Cake? University!)

Please read to the bottom for Chocolate & Vanilla Chiffon Cake Variations or Click here for the Vanilla Chiffon Video Tutorial

The one thing to note about making chiffon cakes into cake layers though is that we are not trying to manipulate something that is best made one way, and get it to do something else.

Now I am doing it here, obviously I want LAYERS not a bundt cake as I mention at 1:55 in the video below.

I cool these cakes half way in the pans, then flip them out since flipping over a thin cake layer such as this while it is still piping hot will cause them to prematurely release from the pans and cause deflating. We have to treat these layers slightly different than a bundt cake – but always remember chiffons were intended for bundt pans – we are forcing them to be something they are not!

Go on to the making of my Strawberries and Cream Layer Cake when you have finished baking this cake!

4.7 from 11 reviews
Strawberry Chiffon Cake
 
Prep time
Cook time
Total time
 
Preheat oven to 325° F
Here I am using 7" cake pans but you can divide the batter equally in half for 2-8" pans (or 9" pans would be fine too)
Just be sure to adjust the baking time- will take closer to 25 or 30 minutes
Author:
Serves: 4-7" Layers or 1 12 cup capacity tube pan
Ingredients
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • + Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Strawberry Puree ⅓ cup
Instructions
  1. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly..
  2. Combine the oil, egg yolks, the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and strawberry puree and whisk smooth.
  3. Add that egg yolk and oil mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  4. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy. Once it starts to gain volume and strength (it will get whiter and thicker) add in the remaining 2 Tablespoons of sugar very slowly and continue whipping to medium peaks.
  5. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  6. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  7. Cool to warm and then remove from pans to cool the rest of the way
Notes
Cake layers can be stored in the freezer (wrapped well) for up to 1 month
4.7 from 11 reviews
Vanilla Chiffon Cake variation
 
Prep time
Cook time
Total time
 
Here are the ingredients for the Vanilla Chiffon cake, proceed to mix as you would listed above in the instructions but where ever it says strawberry puree you will use water
Author:
Serves: 4- 7" Pans of 1-12 cup capacity tube pan
Ingredients
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Vanilla Bean seed ½ pod scraped add to the water
  • Water ⅓ cup
Instructions
  1. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
  2. Reserve.
  3. In another large bowl combine the oil, egg yolks,water and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  4. Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  5. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  6. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  7. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  8. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  9. Cool to warm and then remove from pans to cool the rest of the way
 
4.7 from 11 reviews
Chocolate Chiffon Cake Variation
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-7" pans or 1- 12 cup capacity tube pan
Ingredients
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Unsweetened Cocoa Powder ¼ cup (24g)
  • Hot Water ⅓ cup
Instructions
  1. Combine the hot water with the cocoa powder to make a paste
  2. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
  3. Reserve.
  4. In a small bowl combine the hot water with the cocoa powder and whisk to a paste.
  5. In another large bowl combine the oil, egg yolks, the cocoa paste and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  6. Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  7. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  8. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  9. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  10. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  11. Cool to warm and then remove from pans to cool the rest of the way
 
4.7 from 11 reviews
Lemon Chiffon Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4- 7" pans or 1-12 cup capacity tube pan
Ingredients
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Lemon Juice ½ cup (120ml)
  • Zest of 1 lemon
Instructions
  1. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
  2. Reserve.
  3. In another large bowl combine the oil, egg yolks, lemon zest and juice and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
  4. Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  5. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy.
  6. Once it starts to gain volume and strength (it will get whiter and thicker) add in the other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
  7. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  8. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  9. Cool to warm and then remove from pans to cool the rest of the way
 

For those who have questions about whipping egg whites, CLICK HERE FOR MORE!

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291 Comments

  1. How do I increase the measurements if I’m making a 3 layer 8″ cake? My cake layers turn out pretty thin when I divide them into three instead of two.

  2. Hi Gretchen,

    Nice to have you back and thanks for taking your time to repost all the nice recipes that we had on here. Starting over is never an easy thing so thanks for your courage and determination. Please keep the recipes coming.

    I have a quick question, I made this cake and followed all the measurements to the letter. However my sponge cake collapsed the layers were not like yours. What did I do wrong, the only thing I can think of was that I greased the whole pan . could that be the cause of the cake not rising like yours did ?

    Thanks for making us look like good bakers and for sharing with us.

    1. thankyou for the kind words!
      Yes you answered your question- I specifically said NO GREASE (and stressed it actually in the video with a visual interpretive dance too LOL

      thanks gain! 🙂

  3. Hi Gretchen, I’m looking for YOUR GREAT German chocolate cake recipe from Woodland Bakery that I lost.

    Have a wonderfull day.
    Thanks.

  4. Hi Gretchen I would like to ask you why some recipe they gelatin in the sponge cake and what’s the difference if we didn’t use it

  5. Hi Gretchen,

    So glad to receive your emails again. Are you opening a bakery where you are now?
    Your recipes are the absolute best and I wish you all the best of good health and happiness in your
    life!
    Julie

  6. Hi Gretchen,
    Thank you for these recipes. I am going to make my first ever wedding cake in December, but I am doing a lot of research now. My question is one of the layers requested for this cake is a 10×4 inch strawberry layer(only 1), will this recipe be enough of too much for that?

  7. Hi Gretchen! Thank you for bringing this back just in time for my daughter’s wedding on Aug 22. I’m making your 3 tier of 3 layers per tier cake (10″, 8″, 6″). My question is:

    how many recipes do I need to make this?
    As per experience with my son’s wedding last March, i did 3 recipes of your Woodland Bakery yellow sponge cake (infused with lavender) w/o a lot of extra batter (1 rec for 2-8″ pans, a rec for10″ pan and 6″pan x2 and divided into 4 layers but only used 3/ tier. I baked this chiffon cake for trial but it did not reach the height to cut into 2layers/pan like your sponge cake did. I used the recipe posted in fb before you reposted in your blog and it didn’t say there ” pour n ungreased pan”. Is that the problem? But anyway, everyone loved the trial cake iced and filled with stabilized whipped cream with additional fresh strawberries in the filling. Gone to the last crumb.

    Thank yor for your help!!!

    1. uh oh- sorry about the misinfo on the old WB recipe – UNgreased is really necessary!
      1 recipe= 2-8″ pans OR 1- 10″ & 1-6″

      2x recipe for 2- 10″ and 2 6″ layers

      Im not sure you can go larger than 2x batch to accomodate the eggs whites

      1. Hi again! Ok, so if one recipe yields 4-7″ pans and I can tell from the picture that the height of one layer is perfect, can I pour evenly on 3-8″ pans and get the same height you got from your 7″ pan? I think the thickness is perfect and don’t need to tort the cake. How much batter do we put in the pan to get at least 3/4″-1″ of cake layer so no more torting?
        Gretchen, your cake recipes are so delicious and perfect in every way. The people who got to taste the wedding cake last March are still raving about it to this day. Thank you, thank you for sharing. I just chance upon your blog January of this year and i hope you will be able to re-film your yt videos and re-post your other cakes (pate de choux!!)
        More power!!!!

        1. yes that is correct- it is best to use multiple pans rather than cut this type of cake anyway
          Excellent thankyou and yes eclairs on on the never ending TO DO list! LOL

  8. I really want to try this cake but I only have dark non stick pans. Since this recipe specifically calls for ungreased pans I’m not sure my non stick pans will work. Can you tell me if it will ?

  9. I noticed the quantity of ingredients are different than in the e-book I purchased from your site. If I am wanting a larger cake. Should I follow the original recipe or would it be better to double the new recipe. Side by side, it seems like one will be more moist than the other? I don’t belong to Facebook or I would send you a picture of the beautiful wedding cake I made last year for my daughter’s wedding, three tier moist white withe vanilla Swiss buttercream and I snuck in a layer of mocha s. Buttercream. I decorated it just like yours with real red roses and it was really a hit. I owe you, big time! Thank you for all your hard work!

    1. Hi Patti, great !! sounds like you had a fabulous masterpiece!! Either recipe would be fine! If you have tried and true experience with the old one from the WB days, then by all means stick with it!

  10. You just answered my q. strawberries are so hard to find here in Nigeria,even if you see it,they cost a fortune.making this tomorrow,your vanilla cupcakes and butter cake are truly the best and you too thank you.

  11. Are chiffon cakes dense enough to torte or do you need to bake the number of layer you need? I generally prefer to bake two layers then torte and fill them so I can make sure the layers are all an even thickness. This cake sounds like it might be too delicate to torte. Maybe I’m overthinking this?

  12. Hi Gretchen,

    Thank you for sharing this. How do I modify the recipe to make a lemon chiffon cake? My mom tried making your lemon chiffon cake using the recipe from your old site, and it turned out really sour with a bitter aftertaste. Why do you think it turned out that way? Thank you 🙂

  13. Hi Gretchen, I’m an avid YouTube fan of yours 🙂 although this would be the first time I would try one of your delicious looking recipes.
    For this strawberry chiffon cake, I only have 2 of the 7 inch round cake pans. Is it okay to let half of the batter sit on the counter while waiting for 25 minutes for the first 2 cakes to bake?
    and would this chiffon cake hold well under fondant?
    Thanks so much!

      1. Thanks, Gretchen! Aha, that’s what I thought! I may just have to use 8 inch round pans for now then if that is the case, because my kids are rushing me to make your Strawberry and Cream cake!
        Great info about using fondant on cakes, I learned a lot from your article!
        Thank you for being so generous in sharing recipes and valuable knowledge, as a newbie in the cake world, I greatly appreciate all your hard work.
        More power to you!

        Anna

  14. Hi Gretchen,

    Do you know if this recipe does ok if I only make 1/2 at a time? I only have two 7″ pans, and I don’t want the batter to deflate waiting for the first 2 to bake.

    And, while I have you, I have my first wedding cake to do in October and it will be 4 tiers (first time doing 4 tiers too). Can you explain about the different kinds of cakes and which are better for a tiered cake… like, to me sponge sounds squishy and wouldn’t hold up but you mention above that it works fine with fondant, so I’m guessing it would be ok for a wedding cake too.

    Thanks a bunch!
    Zoe

  15. Hey gretchen
    I made this cake with canned rasberries . It came out super . Actually i made only 1/4 of the qnty . U know just for the trial . But outcome was super . I wish i could post pics here
    Anyways thanks a lot . Ur way of explaining is so good that i always feel confident to go ahead . Thank u so much
    Hugs

  16. Hi rachael. Can I use this in making mocha chiffon cake? How much chocolate and coffee do I need to incorporate. Thank you.

  17. Hey Gretchen! Can I just say that I’m so glad you’re back?! I was wondering where WB blog disappeared to! Thanks so much for everything (:
    I’d love to make passionfruit cupcakes but this chiffon recipe doesn’t do well for cupcakes right? Do you have another recipe for adding Puree to cupcakes please? Thank you! <3

  18. Hi Gretchen,

    Thank you for the recipe! I have just made the vanilla chiffon cake but 1/2 of the recipe. It seems to be good, I liked it, but the top of the cake is sticky. Should it be so, or I’ve done something wrong?

  19. Hello Gretchen its really good to have you back. your fan from Lagos, Nigeria :). if i dont have the puree can i use strawberry jam instead. getting strawberries here can be quite pricey. thanks

  20. Hi Gretchen! Thank you so much for sharing all these wonderful recipes! I just tried the vanilla chiffon cake and OMG it’s delicious
    My question is this and forgive me if it is a dumb question… Can a chiffon cake be used as a tiered cake? It just seems so light and fluffy not sure if it will hold up….

  21. Hi Gretchen,
    Can this recipe be doubled? I used a 3 inch deep 10 inch pan and when it baked, it only baked half way up the pan. I want it to be at the top of the pan.

    1. yes it can be doubled, but that size pan should have baked all the way to the top, sounds suspect. How did it taste? Rubbery?
      These cakes are meant to be baked in TUBE PANS or Chiffon Bundt Pans, but I defy the laws of baking sometimes (woops!) and force them into cake pans for layer cakes, that being said- I do not TORTE them, that is also why I put the batter divided between 3 pans, since they are not really MEANT to bake in cake pans, I prefer to bake each layer separate so they have their room to grow

    1. well it depends what you mean by “work”
      Yes you can bake them in cupcake tins, but chiffons (and typically sponges in general) do not dome.
      So although you will get a cute delicious little cupcake, it will be flat or maybe even sunken

  22. Hi Gretchen,
    Please HELP!!! My sister is getting married and wants a lemon cake for her wedding cake. I have tried lemon cake recipe after lemon cake recipe and still have not found the ONE!!! Do you have a good lemon cake recipe that you can share? She loves your Moist Fluffy White Cake Recipe and would love a lemon cake recipe just like that.

    Please HELP 🙂
    Thanks

    Jeanette

  23. hi gretchen. i’m thinking of making this as a dulce de leche chiffon cake. how much dulce de leche do i need to add? i would highly appreciate a response. thanks. your recipes are a great help to my home made cake business.

  24. Hallo Gretchen,

    I want to make this cake with a 26cm or 28cm (about 10″) pan. How do I increase the measurements for this?
    Thank you very much.

      1. Hi Gretchen,

        I’ve made your cake with your swiss buttercream, it was wonderful mit rose buttercream, and all my friends love it. But my buttercream wasn’t white like yours.
        How can you make a white swiss buttercream? I live in Germany and of course I didn’t use the butter like yours.
        What should I do?

        I thank you very much for your good recipe 🙂

  25. Hi Gretchen,

    Many thanks for sharing the recipe. I’ve few doubts please clear them. I’ve 3 tired ( 8,6 &4 inch) cake order for next week and the client wants strawberry cake as bottom and next chocolate and the top layer being vanilla. Will this cake with stand? I’m planning to make swiss butter cream , does it goes well? PThanks in advance.

      1. Thanks Gretchen. I did try the recipe. Cake didn’t increse its size by double. Is it normal? one more thing, my cake was little dry, can I add little extra oil for extra moist? Thanks for the reply.

        1. Hmmm, well first check a few things. Did you measure correctly? Did you whip the egg whites correctly? This is not a dry cake- so to increase the oil will throw off the balance of the recipe (that for you) is already not working. SO be sure to measure everything the right way, always double check since 9 times out of 10 it is the measurements that make a recipe fail.

          1. Thanks for your time and suggestions. I’ve made of 1/2 of the recipe, I will give one more try. Mine is gas oven and I kept 150 degree C and bake that for almost 50 min. Do I need to increase the temp ?

  26. Hi Gretchen

    I have been a long time fan of your, I love everything you make…….yum.
    I want to know 2 things can I use ricotta as a filling and can I add some of the strawberry purée to the ricotta for flavor?

  27. Hi gretchen..for this recipe i needed your assesment if its okay to divide batter into two 8″ pan only instead of 4 7″cz my oven only acomodates 3 7″ pan? Will it not affect chiffon texture if so? N if i also use tube pan,i dont like it cz i cant fill the cake ..also im into cupcakes will chiffon not overflow in a 3 oz cupcake mold or do i really need to use soufle cups??thanks really..i owe my baking to you..

      1. Thanks gretchen for the inputs..i didnt know chiffon will sink..ur vanilla is the best of all the recipes that ive tried…my family n frends love it..million thanks

  28. Hi Gretchen!!!!
    I am so glad that you are still making videos as your recipes are the only recipes i use!! ( btw ive been a follower ever since you were doing “crumb boss” thats how much i love your videos!!!) just a question, i remember you used to bake your cakes in half sheet pans and rectangle cakes out of them, would i be able to bake this cake in a half sheet pan and make a rectangle cake? How much batter should i make for 1 half sheet pan? Thanks so much!!!

    1. awesome thanks for the support! Yes any recipe that makes 2-8″ cakes will also make 1- 12X18 layer (that I would then cut in half and make 1- ¼ sheet cake! Good memory!)

  29. Making this cake for the weekend. I want it lemon flavor. How much lemon do I add to get a good strong lemon taste? Well not too strong but I want there to be no doubt it’s lemon. Also I noticed with the sponge when I use cake flour it turns out like cushion foam. Is cake flour better for chiffon?

    1. Just finished and I think it turned out ok. I’m only hesitant about it because I have never baked or tasted chiffon before. It tastes a lot like angel food. Texture is close as well. is that the way it’s suppose to be. If so it turned out perfect

    1. the cream of tartar is so you do not over whip the egg whites, it is not in there to make the reaction for the cake to rise, this cake rises mostly form the foamed eggs anyway, so if you don’t have it, just leave it out

    1. Hi Thanks!! Chiffons are not great for cupcakes because they tend to sink in the centers. You can do it of course, Im just giving you a heads up as to what to expect

  30. This sounds like a great cake! I have done a similar cake with almost identical ingredients but the process was different and it turned out to be very dense and rubbery. In your recipe though you have the merengue, the recipe I followed did not do that, they just said to add the eggs to the cake mixture, which is probably why it didn’t turn out good. Very hopeful that everything works out amazing! I got a question can vegetable oil be substituted for melted butter?
    Thank you!

  31. Hi Gretchen I will be making a WEDDING cake for my friend in February. This is my FIRST ever wedding cake and also first time making this recipe. can you please answer few questions 🙂

    I want to bake the vanilla one in a 10inch and 8inch round pan for the biggest tier. Do i need to Double this recipe? and how long should i bake for at what temp?

    then i want to do the chocolate for the small tier 6inch round pan. Do i need to half the recipe? and how long should it be baked for?

    Can these cakes be split in half and filled with nutella and fruit filling? will the bottom layer be able to handle the fruit and nutella?

    FYI: i will not be putting these on top of each other…each size will be sitting on a different tier stand (hope that visually makes sense)

    And i will be icing the cakes with your stabilized whipped cream frosting 🙂

    P.S i made your cheesecake recipe from your previous channel and it was amazing..So glad to have you back!!

    1. CLICK HERE FOR MORE ABOUT WEDDING CAKES
      Double recipe for the 10″
      bake time UNTIL ITS DONE
      Yes to half recipe for the 6″ Again bake until it is done
      No to splitting chiffon, if you watch the video I explain it is not great to split chiffons and WHY I BAKE EACH LAYER IN ITS OWN PAN
      Yes to filling with whatever you like, keep in mind this is a very soft spongy cake, filling should not be overpowering or severely thick and dense in texture, but what you mentioned sounds fine

      good Luck! and THANKS!

  32. Hey Gretchen. Love all ur recipes nd tries dis 1 too in 3 diff flavours like, blueberry, mango nd strawberry. Ad u said it does bounce back in d center but tastes great. I wanted to ask if i can use half on half flour… As in 1/2 cup cake flour nd 1/2 cup all purpose flour..
    Plz suggest

  33. Hey….
    I tried this cake at home …came out very well … Super recipe!! Thank u Gretchen instead of strawberry I tried mango .. It was good !! Keep it up

  34. Hey der,
    I made chiffon cake for d first time in my life yest.Made d strawberry one n omg its delicious..kids loved it all.cake was soft , spongy like u know melt in d mouth types.
    I hv a qt abt whipping egg whites.after I whipped d egg whites to med peaks , I saw my meringue leaving out water at the base.was dat over whipping? Or less whipped egg whites.n den when I mixed it with batter …d batter kinda looked curdled.

  35. HI
    I hope this question isnt too dumb. im going to try the strawberry chiffon cake tomorrow. but my compote doesn’t taste amazing because the strawberries didnt have much flavor. can i add strawberry extract to the batter as well to bring more flavor? should i add that in place of the vanilla extract or should i add both extracts?

    thank you

    1. Yes to extract to enhance the strawberry flavor, bummer about the tasteless strawberries, what you start with is what you end with 🙁
      it wont hurt to add both extracts

    2. Thank you for replying. I made the cake and it tastes good but I am not sure if ive done something wrong. I let the cakes cool upside down but eventually when i turned them over they sunk back. they has risen nice and high in the oven and when they were upside down but are a bit flat now. is that normal?

      1. Its quite normal. I think I mentioned chiffon cakes are meant to be baked in bundt pans (tube pans) but I have coerced them to go into cake pans (and why I bake each layer separately)

  36. Hi Gretchen! Haven’t been connecting with you for quite a while. Anyway, we had a lot of oranges in the fridge, and I thought of making an orange chiffon cake. Looked at a bunch of other recipes for this on the web. Almost always come back to yours though.

    I just learned how I can make orange puree from your fruit puree instructions for using fruit puree in a cake.

    Ok, finally getting to the point here … I am wondering if a Bundt pan can be used instead of a tube pan here.

    Keep those recipes & videos comin’!!! I love ’em!

  37. Thank you Gretchen now I have found chocolate and vanilla chiffon. Thanks ever so much. Waiting for your next video on you tube.

  38. Hi Gretchen. I want to make the strawberry chiffon cake for a baby shower (filled with vanilla custard and fresh strawberries). For how long should I bake it in 14″ baking pan? So far it was a disaster… Thank you!

  39. Hi Gretchen,

    I would like to make this cake in 6″ * 2″ round pan. Since I have only two pans, can i keep half the batter in fridge while the other half is baking?

    Thanks a lot for all your recipes,
    Vidya

  40. Hi Gretchen

    I want to make the chiffon cake,can u please tell me good vegetable oil,here I get sunflower oil and corn oil,then vegetable ghee or can I substitute butter in oil form.

  41. Hi Gretchen, you are awesome and I love the videos and your recipes are spot on the strawberry chiffon cake is amazing as it is now and have been my go to strawberry cake for a couple years now loved woodland bakery blog. One question though I notice lately that the layers shrink a bit during the cooling process is this normal? Also how many cupcakes would this yield? Thank nd keep up the great work

  42. Just a quick question. Why does it call for an ungreased pan with parchment paper? Does it make a big diff if the first is used?

    1. chiffon needs help to cling to the sides of the pan as it rises, so if it is slippery and greasy it will slump down, not getting enough structure and wont rise very much

  43. Every time I make this recipe the cake falls out of the pan while cooling then it loses its height. 🙁 I’m not greasing the pans at all. What am I doing wrong?

    1. I dont think you are doing anything wrong, however if you want to cool them right side up its fine too (this cake will naturally shrink upon cooling) are you baking all the layer separately? Chiffons are meant to be baked in bundt pans, but I am going against all the laws of science and baking by forcing them into the cake pans for my specific layer cake here, so naturally we are going to run into some glitches, as you see on the video for my Strawberry Cake where I use these layers they are thin layers

  44. Hi Gretchen. ..
    I am a big fan of yours 🙂
    You saved me and my cakes many times…. hugs to u for that
    I want to make strawberry chiffon cake but I don’t have cream of tartar. Is there any substitute for that?
    Thanks dear
    Anshu

  45. Love your recipes. Thanks for tips on how to stabilize whip cream frosting . Do you have any tips or recipes of hot cross bun? My hot cross bun always become hard the next year. Had tried many recipes . Any advice ?

  46. Hi Gretchen,

    I’d made this cake and my friends loved it so, because it is soft 🙂 :).
    And now I want to make this cake, but I want to make it without the strawberry puree. What do you think, can I make it with your original recipe, I mean, shall I take more cake flour or oil or or or..?

    And I want to make this cake with a 26cm pan, shall I make double of your measurement or the half of them?

    Thank you very much.

    1. Great! there are several variations listed here on this page vanilla, lemon, chocolate etc…….
      No to double a 9″ pan must be deep though (like a bundt pan) for all the batter unless you divide it into 2 9″pans

  47. Hi Gretchen,
    Hello from Singapore!
    1) Can I bake this recipe in one 10″ tube pan and what would the baking time for that?
    2) Can I use strawberry reduction (pulp strained and removed before simmering down) that I already have in my freezer?

    I’m making this cake for my son’s birthday this Sat. Hope to hear from you!

  48. Hello Gretchen, thank you so much for sharing this recipe, I would like to ask you about this fabulous cake. I am hosting a boy baby shower and would like to serve a baby blue cake. I was wondering if you could share ideas to make this cake extra special.

    Thank you!

    1. HI You are very welcome and thank you too!
      You can color this cake blue but I wouldnt do the strawberry version since the red and blue may make a strange color!
      Go for just the Vanilla Version listed here

  49. Hi Gretchen,
    I m a big fan of urs and like ur recipes. In strawberry chiffon cake, what can I substitute for strawberry purée? Is it ok if i add strawberry Essence or strawberry Emulco instead to get strawberry flavour?

  50. Hi Gretchen
    I was planning on making these as cupcakes and was just wondering how much to fill them? I know they don’t rise very much since its like an angel food cake..
    Thank you

  51. Hi Gretchen! ! Absolutely love your recipes. .have tried many and can’t stop! Wanted to know if I can use the vanilla rrecipe and take half and turn it into a chocolate? I would like to make to variations: chocolate mousse cake with the chocolate chiffon & a vanilla with white chocolate raspberry mousse….I wanted to make them in a half sheet pan, so they can be a rectangular cake (like the nutella one you did)..any help would be greatly appreciated! !

    1. Hi Thanks! Yes you can! You can just add some cocoa powder to half of the batter (Just becareful not to mix too vigorously the batter or it will deflate severly)

  52. Hi Gretchen,

    Thankq for your recipe! Im gonna try it out!

    I wonder if i can use strawberry jam instead? Should i use the vanilla recipe then? Thanks!

    1. I have cheated and used strawberry preserve for butter cream and chiffon cake and it worked for me. I am currently making it again with puree. I will let you know what difference is if any. I have a 10 inch cake to make. Looking for at least 4 inches tall 2 layer cake….I see that one recipe fills the 10 inch pan a tiny more than half way (it’s 10×3 ” pan). Does that sound right? I don’t understand how that batter will be enough for 2-9 inch pans. Please help thanks. Sorry I meant to say my pan is 10×2”

    2. Thx so much Gretchen! This cake was the first cake my son had at his first bday party. Made a giant monster truck cake stacked 3 tiers. (never again as it was so moist fondant started to sagg on top layer). But he loved it and first time he used a fork too! Never even taught him. he ate a whole slice at just 1! You honestly have best recipes thank you for sharing.

  53. Hi Gretchen!
    I just made the chocolate chiffon cake and while everything seems to have gone well, the scraps that I’ve tasted seem dry. I haven’t had a proper slice yet, so it may just be the edges, but could I use a simple syrup on these layers? I’m making a chocolate and cherry mousse cake, if that makes any difference.

  54. Hi Gretchen,
    I tried this recipe twice and it was great.

    But I have a question.. I wanna use matcha power instead of cocoa powder, can I do that?

  55. Hi Gretchen!! Tried this recipe with guava purée and it was awesome!! I didn’t have the same luck with your coconut sponge cake, so I wanted to know if I can use the vanilla version and add coconut extract, coconut flakes, and coconut milk instead of water? Thanks!!!

    1. Thank you for responding!! I’ll have to try it again. I’m sure I went wrong somewhere. The beating of the eggs or the mixing of the batter with the milk. Thanks!!

  56. Help!! I need to make a 10 inch, four layer cake for a birthday party. I have the two chocolate layers made, wrapped and in the freezer and they look great. I used your chocolate sponge recipe and 1.5 times the recipe. When I tried the vanilla sponge it fell in the middle too much. Would a better choice be the vanilla chiffon? And should I use 1.5 times the recipe for the ten inch round cake pans? I did a practice cake but made it smaller and everything was fine. I will be using a filling and then using your Swiss butter cream to ice the cake.

    1. Im not sure why the sponge cake fell in the middle unless you had too much batter in the pan causing a severe rise and then fall?
      The chiffon cakes (while delicious) are not the greatest for layers especially larger layers since they are meant to be baked in tube pans, but I have manipulated it to bake into cake pans but they still do sink a bit as well.
      The larger cakes will have the tendency to do that with a finer structured cake like chiffon, but I haven’t had trouble with the sponge doing that.
      That being said the NO FAIL Butter Cake recipe may be your best bet

  57. Gretchen,
    Thank you for your reply. I decided to try the vanilla sponge cake again. The layers just came out of the oven and look and smell wonderful.
    I’m be been baking for fifty years and still learning. The flop from earlier today tasted great when I used it with fresh strawberries.
    Love your videos!

  58. Hi gretchen

    A bit of a weird question. Im making the strawberry chiffon cake for an order and i was using 1.5x the recipe in 3- 8 inch pans. I only put in 6 egg whites instead of the 9 by mistake. theyve baked and cooled and look ok. would they taste alright too or should i redo ?

  59. Hi Gretchen,thanks for sharing your wonderful recipes,A big big fan of you ,I am following your every recipe and they are always super

  60. Hi Gretchen ,love your all recipes, my strawberry chiffon cake comes out awesome,thank you very much for sharing your precious knowledge, big fan from Germany

  61. Hi Gretchen,

    I love this recipe! I made the chocolate version but used matcha green tea powder instead of the cocoa powder. I halved the recipe and for some reason there was only enough to make on very thin 8″ (or maybe 9″) layer. Since it was so thin, I only baked it for 20 minutes and it came out moist and delicious. I then cut it in half and made green tea flavored whipped cream, which was whipped cream with a little bit of powdered sugar and some more of that green tea paste I used in the cake. I ended up making a layer cake with the two halves of the cake and it was absolutely delicious. I had never made a chiffon cake, and it was so much easier than I expected. The cake had the lightness and airiness of a sponge cake but was also moist.

    Thank you for all your wonderful recipes!
    -Maya

  62. Hi Gretchen,
    I am making a 3 layer cake which includes a strawberry layer. Can i use chiffon cake recipe for strawberry layer and for other layers use butter cake recipe? Or should all the 3 layers be of same cake type?

    1. All 3 tiers do not have to be the same, the guests will have a choice as to what cake they want which can be a good thing and a bad thing! LOL I have learned that too many choices make people confused! LOL

  63. Hi Gretchen I’ve made this recipe before and I know the cake needs to be cooled upside down so it won’t sink. My question is would this recipe be possible for mango cupcakes? Or which one of your recipes would you recommend? Thank you!!

  64. Hi gretchen, if i am going to use a rectangular pan for this recipe, what will be the size of the pan? Thanks.

  65. Hi Gretchen!! Can I make this recipe into 5″ and 7″ pans and stack them? Or would you say these are too delicate?

  66. Hi Gretchen,
    If I were to use a 11″ pan (29 cm). How much batter do I need? Do I double the recipe? Or 1 1/2 should be ok?

    1. thank you so much for getting back to me on that. appreciate it. I really like the way they look but wasnt sure if they work as well as the regular bundt pans, since im getting them specifically for chiffon cakes.

  67. This recipe is really great. I tried a few chiffon recipes and all didnt really work. I just tried yours and it is so soft and smooth. Thanks for the clear instructions!

  68. Hi Gretchen, won’t cooling the cakes right side up make for less height and less fluffiness? I always thought chiffon cakes were supposed to be cooled upside down?

  69. Hi Gretchen! Thank you so much for doing what you do! I’m so glad that I’ve found this great site! So, I’ve never done a chiffon cake before but am planning on making the strawberry for my daughter’s birthday in September. She is a total Choco-holic so I have a few questions regarding filling and icing possibilities. First, would your Strawberry Shortcake Towers hold up in a three layer 10-inch cake? I have a couple of large cheesecake pans that I could freeze two individual layers with the strawberries and white chocolate mousse on top, while reserving the third cake layer for the top of the cake. Only, once it is fully assembled I would only be able to refrigerate it due to limited freezer space. I haven’t worked with mousse yet so I am unsure how it would hold up in the fridge and later on the table for a couple of hours.

    Alternatively, how would the chiffon cake do if I were to fill it like your Rocher Truffle cake? With strawberries and thick ganache for filling, strawberry buttercream for frosting, and poured ganache over the top (just like the Rocher cake.)

    I am planning on making the cake layers the day before, freezing them, then filling and assembling the next morning. I would then refrigerate the cake until celebration time later in the afternoon. Also, this cake would have to take a short drive to the party location.

    Thank you again for everything. I only bake for family but your recipes are making me a superstar among my relatives 🙂

  70. Hi Gretchen!! If I make the vanilla version of this cake can I turn that into a 3 leches cake? I’m guessing I can but just want your advice please!!

  71. Hi Gretchen,
    I made my strawberry puree yesterday and today made my cake layers. The recipe made 3 beautiful 8″ cake layers. I baked in the convection oven at 320 degrees for 15 minutes and they are perfect. I ‘m planning to make the buttercream this evening and the pastry cream tomorrow. I will put the cake together tomorrow night for a party on Tuesday evening. My question is, when I make the buttercream tonight, should I wait to add the strawberry puree until tomorrow?

  72. Hi Gretchen 🙂 I did a tester of this recipe yesterday as practice because I was hoping to make a three layer version for my daughter’s birthday next month. I made a half recipe, following directions precisely. I even watched a few videos on whipping eggs to make sure I got them to the correct stage. The only difference was that I used raspberry puree instead of strawberry. I baked in one 9 inch round pan and cooled it upside down on a rack until the pan was just barely warm. All seemed to be going well until I used a dull knife around the sides to loosen the cake. At that point, bam, the cake deflated right before my eyes. Maybe this is normal to a certain extent? I don’t know where I could have gone wrong. The cake tasted great but the texture was not so good in my opinion, kind of rubbery. My husband said it was unpleasantly eggy. My kids ate it up, it is cake after all, but I so wanted to do better for the guests that I am expecting next month. Any advice? THANK YOU! Your instructions and videos are so helpful. I love so many of your recipes, particularly Crumb Buns!!!

    1. Hi Thanks I ve updated the blog post: The one thing to note about making chiffon cakes into cake layers though is that we are not trying to manipulate something that is best made one way, and get it to do something else.

      Now I am doing it here, obviously I want LAYERS not a bundt cake as I mention at 1:55 in the video below.

      I cool these cakes half way in the pans, then flip them out since flipping over a thin cake layer such as this while it is still piping hot will cause them to prematurely release from the pans and cause deflating. We have to treat these layers slightly different than a bundt cake – but always remember chiffons were intended for bundt pans – we are forcing them to be something they are not!

  73. Hi Gretchen! Long time follower! I love you recipes!

    Question: I have an opinionated almost- 4yr old who requested a blueberry cake for her birthday. Could I substitute blueberry puree for the strawberry? I also thought about your blueberry marble cake, but this one appears as though it’s probably lighter and fluffier? And one final question, assuming this will work in blueberry form, would it hold up to some slight “carving”? (Basically just trimming out some triangles and making a butterfly shape).

    Thank you in advance and thank you so much for your wonderful recipes! Your swiss buttercream is my absolute favorite ever and I use it on EVERYTHING!

    1. yes the chiffon cake loves puree and you can interchange the puree for sure. Not great for carving though (and you’ll notice why I bake each layer separately) freeze it for easier carving though
      And LOL to the 4yr Old! awesome! he/she knows exactly what (s)he wants!

  74. Hi Gretchen!! Love your recipes!! Are chiffon cakes strong enough to stack on top of each other? I want to make a 9 and 6 inch tiered cake and want to make sure they are strong enough to stack. Thank you for your help!!

  75. 1st, your cakes all look delicious!
    2nd, I would like to make for my daughter’s birthday a very cute emoji pink roulade that I found on google but, I would prefer it to be natural strawberry flavor instead of using pink food coloring. just wondering it this cake would work as a roulade cake?

  76. Gretchen could I just make the layers of this in the lemon version and top each with white choc Ganache poured over then garnish with a candied lemon slice and some sort of leaf for coloring to serve as slices on a buffet?

  77. This cake is a favorite of the household. Have made it so many times! Can’t thank you enough for this wonderful recipe!
    This time I will be making a one layer filling half sheet cake. I am not being able to calculate how many times the recipe would I need. I will bake 2 times in a half sheet pan so please let me know how much recipe for each half sheet pan.
    Thank you!

  78. I tried the chocolate version of the recipe and the cakes ended up like pan cakes and with egg smell. I can’t understand what went wrong.

  79. This is a super hit Strawberry Chiffon Cake recipe! Comes out just perfect everytime I make it!
    Thank you so much Gretchen! You are really so kind!
    Now I want to try Pineapple Chiffon Cake!!
    Can I use pineapple puree instead of Strawberry puree? Also- should I strain the pineapple puree because there’s a lot of fibre in it?

  80. Hi Gretchen,
    I made the vanilla chiffon cake variation and used it to make a naked layer cake with raspberry compote and whipped cream. I decorated the top with whipped cream rosettes and fresh raspberries. I added vanilla seeds and extract to the whipped cream, and the resulting cake was to die for! My guests were all asking for another slice.
    Thank you for all your wonderful recipes.
    Maya

  81. Quick question the 4 -7 inch layers you refer to bsl up to be exactly how thick? I want to calculate a conversion for a recipe that would bake up to be exactly 2 layer 9 inch round and have each layer be exactly 2 inches thick after baking. Which I’m pretty good at..just need to know the exact thickness after baking your 7 inch rounds turn out to be:)

  82. Hey there. I wanna give banana chiffon a shot using your strawberry chiffon recipe as the framework. Banana puree is somewhat drier compared to strawberry puree, Do you have any advice on it? Should I dilute it a bit with milk? By how much? Thanks!

  83. Hi Gretchen!

    A fan here all the way from Manila. Just made your vanilla chiffon cake and it was fabulous! Just wanted to ask if you can send me the same recipe for a 10″ regular round pan. Will be making a tiered cake for my parent’s anniversary. Thank you in advance 🙂

  84. Hi Gretchen,
    Love your recipes. Thank you so much for all the variations and building on recipes.

    Have a few questions related to this recipe-
    Can I substitute strawberry purée with pineapple purée?
    I plan to fill this with stabilized whipped cream and pineapple pieces.

    And I want to make 3 layer cake. Can this recipe be baked in 3 9″ round pans or do I need to increase the quantity?

    Thanks in advance for your help.

    1. Great thank you too!
      Yes to switching the puree for whatever you prefer
      I would do 1½X for 3-9″ pans fill just below half full

  85. Hi Gretchen
    Ive made the strawberry chiffon cakes in cake pans a few times. It tastes amazing but Im having trouble with how it rises. In the oven, it doubles to twice the hight of the batter but once it cools (upside down) and i remove it from the pan it deflates to the same hight as the batter was. It still tastes light and incredibly good but I can not get any hight on my cake, even though i was using a 6 inch pan. Am I doing something wrong, or is this just the way a chiffon cake bakes in a cake pan?

    Would you recommend the strawberry cake you used in the sundae style cupcake video to be baked as a cake instead of this chiffon cake, or should I use the key lime cupcake recipe (strawberry substituted for lime)? Which of these 3 would work best as a cake ?

    Sorry for the long message, and thank you in advance.

    1. Yes I understand (and I think I mentioned in the video?) that this type of cake was not intended to be baked in cake layers ~ chiffons are meant to be baked in bundt pans, BUT I am going against all the laws of pastry and forcing it to be made into layers, but not without some complications as you mentioned, so this is all NORMAL (also why I bake each layer in its own pan)
      You are not doing anything wrong, this is just what happens when we try to manipulate this recipe to suit other needs

  86. Thank you for the advice. Ms. Gretchen, is it possible to do an ORANGE variation of this… would I just use the LEMON recipe and replace it with Orange?

  87. HI Gretchen
    If I wanted to make this into a sheet cake to feed 20-30 people for my family get together….how would I do that. Is there a conversion chart or something that shows/teaches me how to convert recipes

    Thanks in advance

    1. I do not have a conversion chart, it seems It made things more complicated when I did this blog post (click here)
      I would bake all the batter into a 12″ X 18″ pan (which is also known as a half sheet pan) for 1 layer of cake
      Do it 2X for 2 layers of cake and then you ave enough cake for 30 people

  88. Me again. Would a lemon curd work as a filling. I love strawberry lemon filling and wondering if cake is sturdy enough for that

  89. Hi Gretchen,

    Can you post a vegan version of this recipe? Strawberry chiffon cake looks delicious, but I don’t eat eggs anymore!

  90. Hi Gretchen,
    I want to make this strawberry chiffon cake and a blueberry chiffon cake for a party to celebrate the 2nd birthday of my g&b twins next month. What flavor filling would you suggest in between the cakes? No doubt it’ll be covered with your swiss buttercream. (Venue will be in a farm).
    Thank you so much. I am one of your avid followers through the years. This will be my “welcome back to baking” since being pregnant.

  91. Gretchen Ma’am,
    Kindly inform if the strawberry puree can be replaced with a cherry puree OR compote to make a cherry chiffon cake?
    Thank You,
    God Bless You

  92. Hi Gretchen,
    Can I use plain flour, instead of cake flour for strawberry chiffon cake ?
    Does it change the appearance of the cake , if I use plain flour?

    Thanks,
    Vanitha

  93. Hi Gretchen

    I have a silicone bund pan and would like to use that for this recipe. Do I still keep it un-greased? The usage instructions say grease the pan as a general rule.

    Highly appreciated

      1. Hi Gretchen, thanks a million for the quick reply. I have tried your vanilla sponge cake in silicone cupcake pan and the ones I greased rose significantly higher than the ones I did not grease. I am confused as the instructions also say grease like any other pan. Please help

        1. Hmm really? Typically you dont really grease a chiffon or angel food cake. and especially no grease needed for silicone pans?? But if you say it worked best with the grease!? then by all means grease away!

  94. Hi Gretchen.
    Can you please explain in short why all Chiffon cakes has 1/3 cup 80 ml) of puree or liquid but lemon chiffon calls for 1/2 cup (120 ml)? Need to understand. Thanks in advance.
    Alena

  95. Pingback: Key Lime Cupcakes

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