Pink Chiffon Cake is a light, airy, and delicately sweet cake with a beautiful pastel pink hue. This classic cake is known for its soft, fluffy texture and subtle vanilla or strawberry flavor, making it perfect for birthdays, baby showers, or any special occasion. With a moist crumb and a hint of fruitiness, this elegant cake is sure to impress!
Why You’ll Love This Recipe
- Light and Fluffy – Made with whipped egg whites for a soft, airy texture.
- Beautiful Presentation – The pastel pink color makes it a showstopper.
- Delicate Flavor – A subtle vanilla, strawberry, or raspberry flavor.
- Perfect for Any Occasion – Ideal for celebrations, tea parties, or brunch.
- Customizable – Easily adapted with different flavors and fillings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- Cake flour
- Granulated sugar
- Baking powder
- Salt
- Vegetable oil
- Egg yolks
- Water
- Vanilla extract (or strawberry extract for a fruity twist)
- Red or pink food coloring
- Egg whites
- Cream of tartar
For the Frosting:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract (or strawberry extract)
- Optional: Fresh strawberries or raspberries for decoration
Directions
Make the Cake:
- Preheat the Oven – Set to 325°F (163°C). Do not grease the chiffon cake pan.
- Mix Dry Ingredients – In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
- Add Wet Ingredients – Make a well in the center and add vegetable oil, egg yolks, water, vanilla extract, and food coloring. Whisk until smooth.
- Whip Egg Whites – In a separate clean bowl, beat egg whites and cream of tartar until stiff peaks form.
- Fold the Mixtures Together – Gently fold the egg whites into the batter in three additions, using a spatula to keep the batter airy.
- Bake – Pour the batter into an ungreased chiffon cake pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Upside Down – Invert the cake pan onto a bottle or cooling rack and let it cool completely before removing from the pan.
Make the Frosting:
- Whip the Cream – In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the Cake – Spread the whipped cream over the cooled cake and garnish with fresh berries if desired.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Bake Time: 50-55 minutes
- Cooling Time: 1 hour
- Total Time: About 2 hours
Variations
- Strawberry Pink Chiffon Cake – Add 1/2 cup of pureed strawberries to the batter for a natural fruity flavor.
- Raspberry Chiffon Cake – Use raspberry extract instead of vanilla for a tart, berry-infused cake.
- Coconut Pink Chiffon Cake – Replace the water with coconut milk and top with shredded coconut.
- Lemon Pink Chiffon Cake – Add lemon zest and a teaspoon of lemon juice for a bright citrus twist.
- Buttercream Frosting – Swap whipped cream for strawberry buttercream for a richer topping.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 3 days.
- Freezing – Freeze the unfrosted cake for up to 3 months. Thaw overnight before frosting.
- Room Temperature – Can be kept at room temperature for up to 24 hours.
FAQs
Why is chiffon cake so light and fluffy?
The whipped egg whites folded into the batter give it an airy, delicate texture.
Can I use all-purpose flour instead of cake flour?
Cake flour is best for a soft texture, but you can substitute it by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.
Why do I need to cool the cake upside down?
This prevents the cake from collapsing and keeps its light, fluffy structure.
Can I use a regular cake pan instead of a chiffon cake pan?
A tube pan is best, but a deep round cake pan can work. Avoid greasing the pan so the cake can cling and rise properly.
Can I make this cake without food coloring?
Yes! The pink color is optional. You can use natural fruit puree or leave it out entirely.
What’s the best way to fold egg whites into the batter?
Gently fold using a spatula in a figure-eight motion to keep as much air in the batter as possible.
Can I make this cake ahead of time?
Yes! Bake the cake a day in advance, store it covered, and frost before serving.
What can I use instead of whipped cream for frosting?
Buttercream, cream cheese frosting, or even a light glaze work well.
How do I prevent chiffon cake from deflating?
Make sure to whip the egg whites properly and avoid opening the oven door too early during baking.
What can I serve with this cake?
It pairs well with fresh berries, a dusting of powdered sugar, or a scoop of vanilla ice cream.
Conclusion
Pink Chiffon Cake is an elegant, fluffy dessert that’s as beautiful as it is delicious. With its airy texture, delicate flavor, and stunning pink hue, it’s perfect for celebrations and special occasions. Try different variations and enjoy this timeless classic!
Pink Chiffon Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This light and airy pink chiffon cake is as beautiful as it is delicious, with a delicate strawberry or cherry flavor and a fluffy texture.
Ingredients
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 6 egg yolks
- 3/4 cup strawberry puree
- 1 tsp vanilla extract
- 6 egg whites
- 1/4 tsp cream of tartar
For the Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 cup strawberry puree
Instructions
- Preheat oven to 325°F (165°C) and grease cake pans.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Add oil, egg yolks, strawberry puree, and vanilla. Mix well.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour into pans and bake for 25-30 minutes.
- For the frosting, whip heavy cream, powdered sugar, and strawberry puree until fluffy.
- Frost the cooled cake and enjoy!
Notes
Garnish with fresh strawberries for extra beauty.
Your email address will not be published. Required fields are marked *