You’re going to love this Orange Chiffon Cake. (We do!) It’s fluffy, delicious, and the flavor is truly out of this world. Better than the bakery!
This cake recipe is going to make you feel fancy. It’s impossible not to look at this cake and feel like you’re at a 5-star restaurant. Go ahead and be sure to slice yourself an extra big piece. Just so you don’t miss out on this extraordinary flavor.
When I made this cake at home, the kids were uber impressed. They know I’m a good baker, but this cake really looks over the top. (and in a good way!)
I love a good layered cake and I assure you that this one doesn’t disappoint. Not only does it have an amazing flavor of orange with every bite but it also has a delicious frosting to top it off!
You can also choose to make this cake in a tube pan (i.e. a Bundt pan) rather than layer cake pans. In that case, we have a homemade glaze that you’ll be able to drizzle over the top!
If you really want to, go ahead and frost your tube pan cake or glaze your layer cake. It’s your own cake and you can decide!
Ingredients for Orange Chiffon Cake
- 6 large eggs, separated into yolk & whites
- 2 cups cake or all purpose flour
- 1-½ cups granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup fresh orange juice (3 large oranges)
- ¼ cup vegetable oil
- ¼ cup melted butter, cooled
- 2 tablespoons grated orange zest
- ½ teaspoon cream of tartar
Glaze Ingredients
- ½ cup (2 sticks) butter
- 2 cups confectioners’ sugar
- 2 to 4 tablespoons fresh orange juice
- ½ teaspoon grated orange zest
Frosting Ingredients
- 2 cups powdered sugar
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup orange juice
- 2-3 tablespoon heavy cream
How To Make Orange Chiffon Cake
Preheat the oven to 350.
Bring eggs to room temperature by placing them in a bowl of warm water for 10 mins. In a large bowl combine flour, sugar, salt, and baking soda.
In a separate bowl add orange juice, egg yolks, oil, butter and zest. Whisk together. Pour the wet ingredient mixture into the dry and whisk until incorporated.
In a clean, oil-free glass bowl beat egg whites and cream of tartar on high speed until stiff peaks form.
Fold egg whites into the batter until no streaks are there.
Lightly grease only the bottom on the tube pan or 2 nine-inch pans.
Carefully and gently spoon the batter into the pan(s).
Drag a butter knife through the batter to release any air pockets and bake for 45-50 mins. You will know it’s done when the top springs back when lightly touched.
Gently set the cake (still in the pan) on a wire rack to cool completely (40-50 mins) Gently glide a knife around the sides and center of the pan to release the cake. Place serving plate on top of the pan and flip the cake over.
Glaze for cake in a tube pan:
Melt the butter in a small saucepan.
Whisk in the confectioner’s sugar, orange juice, and zest until smooth.
Pour or spoon over the top of the cake allow it to drizzle down the sides.
How to make the frosting for a layer cake:
Mix powdered sugar, butter, cream, and half the orange juice.
Add more orange juice only if necessary.
Mix on high for 5-7 mins until light and fluffy.
Spread between the layers.
Add remaining frosting to a piping bag or ziplock bag.
Dust the cake with powdered sugar
Squeeze out dollops of icing around the top of the cake.
Serve and enjoy!
Tips For Making Homemade Chiffon Cake
If you want to make a super fluffy cake, sift the dry ingredients first to get rid of any lumps! You will then whisk the flour mixture as well.
You’ll also want to use eggs at room temperature because eggs that are cold will change the texture of the cake.
How to Garnish Your Cake
We think the cake looks pretty just as it is. But, if you want to add something extra special, you can decorate with thin strips of orange peel. If you’re making as a tube cake with glaze, you can add whipped cream.
How To Store Leftover Cake
Since this makes the perfect double layered cake, you want to be sure to store it correctly as well. If you have a cake plate with a lid, that will work great. Keeping the air out is key to keeping this cake as moist as possible.
More Delicious Cake Recipes
- Sweet Potato Pound Cake
- Easy No Bake Banana Split Cake Recipe
- Vegan Carrot Cake – Easy Vegan Baking for Beginners
Orange Chiffon Cake
Ingredients
- 6 large eggs separated into yolk & whites
- 2 cups cake or all purpose flour
- 1-½ cups granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup fresh orange juice 3 large oranges
- ¼ cup vegetable oil
- ¼ cup melted butter
- 2 tablespoons grated orange zest
- ½ teaspoon cream of tartar
Glaze Ingredients (for tube pan)
- ½ cup 2 sticks butter
- 2 cups confectioners' sugar
- 2 to 4 tablespoons fresh orange juice
- ½ teaspoon grated orange zest
Frosting Ingredients (for layer cake)
- 2 cups powdered sugar
- ½ cup 1 stick unsalted butter, room temperature
- ¼ cup orange juice
- 2-3 tablespoon heavy cream
- How To Make Orange Chiffon Cake
Instructions
- Preheat the oven to 350.
- Bring eggs to room temperature by placing them in a bowl of warm water for 10 mins. In a large bowl combine flour, sugar, salt, and baking soda.
- In a separate bowl add orange juice, egg yolks, oil, and zest. Whisk together. Pour the wet ingredient mixture into the dry and whisk until incorporated.
- In a clean, oil-free glass bowl beat egg whites and cream of tartar on high speed until stiff peaks form.
- Fold egg whites into the batter until no streaks are there.
- Lightly grease only the bottom on the tube pan or 2 nine-inch pans.
- Carefully and gently spoon the batter into the pan(s).
- Drag a butter knife through the batter to release any air pockets and bake for 45-50 mins. You will know it’s done when the top springs back when lightly touched.
- Gently set the cake (still in the pan) on a wire rack to cool completely (40-50 mins)
- Gently glide a knife around the sides and center of the pan to release the cake. Place serving plate on top of the pan and flip the cake over.
- Glaze for cake in a tube pan
- Melt the butter in a small saucepan.
- Whisk in the confectioner's sugar, orange juice, and zest until smooth.
- Pour or spoon over the top of the cake allow it to drizzle down the sides.
- Frosting for layer cake
- Mix powdered sugar, butter, cream, and half the orange juice.
- Add more orange juice only if necessary.
- Mix on high for 5-7 mins until light and fluffy.
- Spread between the layers.
- Add remaining frosting to a piping bag or ziplock bag.
- Dust the cake with powdered sugar
- Squeeze out dollops of icing around the top of the cake.
- Serve and enjoy!
Nutrition
Sue says
When do you add the 1/4 cup melted butter for the cake.
Chrysa says
Oops! It’s added in the same step as the oil.
EE says
Can you make this with Lemon?
Chrysa says
I haven’t tried making it with lemon, but my guess is that it would turn out great!
Promocodeshub says
Thank you for instructing to make ORANGE CHIFFON CAKE. I hope keep posting. Promocodeshub
Robyn Dones says
This “Orange Chiffon” cake is so yummy! It’s not too sweet and has a big orange flavor! My husband and sister really liked it too. Thank you very much for the recipe.