Best 3 Marble Chiffon Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a moist, tender, and flavorful chiffon cake with a beautiful marbled pattern? The marble chiffon cake is the perfect choice for any occasion. With its light and fluffy texture and a delightful combination of vanilla and chocolate flavors, this cake will surely impress your family and friends.

Here are our top 3 tried and tested recipes!

MARBLE CHIFFON CAKE



Marble Chiffon Cake image

This confection's a real winner-in taste and in looks! It's impressive, but I think that anyone can prepare it, regardless of baking expertise. I'm the third generation in my family to make it.—LuAnn Heikkila, Floodwood, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

7 large eggs, separated
2 ounces unsweetened chocolate
1-3/4 cups sugar, divided
1/4 cup hot water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup water
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
4 ounces semisweet chocolate
1 tablespoon butter
7 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • Let eggs stand, separated, at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside. , In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into 1 portion. , Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate. , For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over cake.

Nutrition Facts : Calories 363 calories, Fat 17g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 256mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

MOIST MARBLE CHIFFON CAKE



Moist Marble Chiffon Cake image

Field editor Sharon Evans of Clear Lake, Iowa reports. "This high cake won a blue ribbon for 'best chiffon cake' at our country fair."

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

7 large eggs, separated
1/3 cup baking cocoa
1/4 cup boiling water
1-1/2 cups plus 3 tablespoons sugar, divided
1/2 cup plus 2 tablespoons canola oil, divided
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup water
1/2 teaspoon cream of tartar
2 teaspoons grated orange zest
ORANGE GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
3 to 4 tablespoons orange juice
1/2 teaspoon grated orange zest

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, whisk the cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; cool. and set aside., In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange zest. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 70-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate., For glaze, in a small bowl, combine the sugar, butter and enough orange juice to reach desired drizzling consistency. Add orange zest; Drizzle over cake.

Nutrition Facts : Calories 354 calories, Fat 15g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 300mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

MARBLE CHIFFON CAKE



Marble Chiffon Cake image

This recipe from celebrate Easter with Hershey's cocoa is so nice. I love chiffon cakes so I just had to post this recipe for you all to try too! I love the marriage of the orange peel and chocolate in this light and creamy textured cake.

Provided by Pat Duran

Categories     Fruit Desserts

Time 1h35m

Number Of Ingredients 19

CAKE:
1/3 c hershey's cocoa powder for baking
1/4 c hot water
3 Tbsp granulated sugar
2 Tbsp vegetable oil
2 1/4 c all purpose flour
1 1/2 c granulated sugar
3 tsp baking powder
1 tsp salt
3/4 c cold water or unsweetened orange juice
1/2 c vegetable oil
7 large egg yolks, reserve whites
1/2 tsp cream of tartar
1 Tbsp fresh grated orange peel
ORANGE GLAZE: MAKES 1 1/2 CUPS
1/3 c butter
2 c powdered sugar
2 to 3 Tbsp fresh orange juice
1/2 tsp freshly grated orange peel

Steps:

  • 1. Move oven rack to lowest position. Heat oven to 325^. Use a 10-inch angel food tube pan-DO NOT GREASE.
  • 2. CAKE: Stir together cocoa and hot water in medium bowl; stir in first sugar and oil; set aside. --- In a large bowl,stir together the next 4 ingredients; add cold water or (juice),oil and egg yolks only; beat with spoon until smooth.
  • 3. In another large bowl beat egg whites and cream of tartar on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold in orange peel in the remaining batter(not in chocolate batter).
  • 4. Spoon 1/2 of orange batter into UNGREASED 10-inch TUBE pan; drop 1/2 the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with table knife for marbled effect, leaving definite orange and chocolate areas.
  • 5. Bake for 1 hour and 15-20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel or bottle; cool completely. Remove cake from pan; gently run frosting spatula knife around inside of cake sides-then slide knife between bottom of cake and tube insert; place small side up (which would be the the part the tube was on) onto serving plate.
  • 6. GLAZE: In a medium saucepan melt butter over low heat. Remove from heat and gradually add powdered sugar, juice and orange peel, beating with whisk until smooth and of desired consistency. Spread over top of cake, allowing glaze to run down sides. Garnish as desired,

Tips:

  • Make sure all your ingredients are at room temperature before you start baking. This will help the cake batter to come together smoothly and evenly.
  • Use a light touch when mixing the cake batter. Over-mixing can make the cake tough.
  • Be careful not to over-bake the cake. A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Marble chiffon cake is a delicious and elegant dessert that is perfect for any occasion. With its light and fluffy texture and beautiful marbled appearance, this cake is sure to impress your friends and family. Follow the tips above to ensure that your marble chiffon cake turns out perfectly every time.

Related Topics