Best 4 Moist Marble Chiffon Cake Recipes

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Marble chiffon cake is a delectable treat that combines the rich flavors of chocolate and vanilla into a moist and fluffy masterpiece. With its distinctive marbled pattern and airy texture, this cake is a popular choice for special occasions and everyday gatherings alike. Whether you're a seasoned baker or just starting out, this guide will provide you with the knowledge and tips you need to create the perfect moist marble chiffon cake that will impress your friends and family.

Here are our top 4 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

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

Provided by Allrecipes Member

Time 1h30m

Yield 12

Number Of Ingredients 15

⅓ cup baking cocoa
¼ cup boiling water
1 ½ cups plus 3 tablespoons sugar, divided
½ cup plus 2 tablespoons vegetable oil, divided
2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 large eggs eggs, separated
¾ cup water
½ teaspoon cream of tartar
2 teaspoons grated orange peel
2 cups confectioners' sugar
⅓ cup butter, melted
3 tablespoons orange juice
½ teaspoon grated orange peel

Steps:

  • In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake at 325 degrees F for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.
  • For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 65.1 g, Cholesterol 122.1 mg, Fat 17.7 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 5.8 g, Sodium 325.1 mg, Sugar 45.2 g

CHIFFON CAKE



Chiffon Cake image

This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 12

2 cups sifted cake flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
7 egg yolks
¾ cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
½ teaspoon cream of tartar
1 recipe Williamsburg Butter Frosting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
  • Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
  • In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
  • Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
  • Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g

Tips:

  • Make sure all ingredients are at room temperature before starting.
  • Use a light hand when mixing the batter; overmixing can result in a tough cake.
  • Do not open the oven door during baking; this can cause the cake to fall.
  • Allow the cake to cool completely before serving or frosting.
  • For a more intense chocolate flavor, use dark chocolate cocoa powder.
  • For a more vanilla-flavored cake, use vanilla bean paste instead of vanilla extract.
  • Add 1/2 cup of chopped nuts or dried fruit to the batter for a more textured cake.
  • Decorate the cake with whipped cream, frosting, or fresh berries.

Conclusion:

Moist marble chiffon cake is a delightful treat that is perfect for any occasion. With its light and fluffy texture and rich chocolate and vanilla flavors, this cake is sure to please everyone. Whether you are a novice baker or an experienced one, this recipe is easy to follow and will result in a delicious and beautiful cake. So next time you are looking for a special dessert, give moist marble chiffon cake a try. You won't be disappointed!

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