Classic Chiffon Cake with Cream Cheese Whipped Cream and Fresh Berries Recipe

Introduction

This Classic Chiffon Cake is a light, airy, and tender dessert that combines the delicate texture of a chiffon sponge with a rich cream cheese whipped cream topping. Perfectly balanced in sweetness and ideal for any occasion, it’s a treat that’s sure to impress.

Ingredients

• 1 and 2/3 cups (200g) cake flour*
• 1 cup (200g) granulated sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated, at room temperature*
• 1/2 teaspoon cream of tartar
• 2/3 cup (160g/ml) whole milk, at room temperature
• 1/2 cup (113g/120ml) canola oil or vegetable oil*
• 2 teaspoons vanilla bean paste or pure vanilla extract
• 3 ounces (85g) full-fat block cream cheese, softened to room temperature
• 1 cup (240g/ml) heavy cream, cold
• 3 Tablespoons (23g) confectioners’ sugar
• 1/2 teaspoon vanilla bean paste or pure vanilla extract
• Fresh berries, for garnish

Instructions

1. Step 1: In a medium bowl, sift together the cake flour, 1/2 cup (100g) of the granulated sugar, baking powder, and salt. Set this dry mixture aside.
2. Step 2: In a large bowl, using a handheld or stand mixer with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until light and foamy, about 2 minutes. With the mixer running, slowly add the remaining 1/2 cup (100g) of sugar. Increase speed to high and whip until stiff, glossy peaks form, about 5 minutes. Set aside.
3. Step 3: In another large bowl, beat the egg yolks, whole milk, oil, and vanilla on medium-high speed until pale and frothy, about 2 minutes.
4. Step 4: Sift the flour mixture into the egg yolk mixture and whisk gently to combine. Fold in half of the meringue using a spatula until incorporated, then carefully fold in the remaining meringue. Be gentle to keep the batter light and fluffy.
5. Step 5: Pour the batter into an ungreased 10-inch tube pan and smooth the top. Bake in a preheated oven for 45–55 minutes, or until the cake springs back when gently pressed and a toothpick inserted near the center comes out clean. Our cakes took about 50 minutes.
6. Step 6: Immediately invert the pan onto a cooling rack and leave the cake upside down until completely cool. Run a thin knife around the edges to loosen, then gently tap the pan to release the cake.
7. Step 7: To make the cream cheese whipped cream, beat the softened cream cheese on medium speed until smooth, about 1 minute. Add confectioners’ sugar and vanilla, beating until lump-free. Add a few tablespoons of cold heavy cream and beat until smooth and loosened. Slowly stream in the remaining cream on low speed, then increase to medium-high speed and whip until medium peaks form, about 3 minutes. Spread or pipe over the cooled cake. Garnish with fresh berries, if desired.
8. Step 8: Slice and serve. Enjoy your light, fluffy chiffon cake with the rich cream cheese topping.

Tips & Variations

• Use room temperature eggs and milk to help the batter mix more evenly and rise better.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• If you don’t have cream cheese, softly whipped heavy cream with extra vanilla can be used as a lighter topping.
• Make sure not to grease the tube pan, which helps the cake climb up the sides and maintain its height.

Storage

Store leftover cake covered at room temperature for up to 2 days. If topped with the cream cheese whipped cream, keep the cake covered in the refrigerator for up to 5 days. Reheat slices briefly at room temperature or enjoy chilled if topped with cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Cake flour is recommended for its fine texture and low protein content, which helps keep the chiffon cake light and tender. Using all-purpose flour may result in a denser texture.

Why do I need to invert the cake while cooling?

Inverting the cake prevents it from collapsing as it cools, helping maintain its tall, airy structure by allowing gravity to keep it stretched out.

Classic Chiffon Cake with Cream Cheese Whipped Cream and Fresh Berries Recipe

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4.6 from 68 reviews

This Classic Chiffon Cake is a light, airy dessert perfect for any occasion. Made with cake flour, fresh eggs, and a splash of oil and milk, it combines the richness of cream cheese whipped cream and fresh berries for a delightful finish. The delicate texture comes from carefully folding meringue into the batter, then baking it to golden perfection in a tube pan. This recipe offers a luscious, fluffy cake that is moist yet tender and easily dressed up with a luscious cream cheese topping.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 and 2/3 cups (200g) cake flour
• 1 cup (200g) granulated sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated, at room temperature
• 1/2 teaspoon cream of tartar
• 2/3 cup (160g/ml) whole milk, at room temperature
• 1/2 cup (113g/120ml) canola oil or vegetable oil
• 2 teaspoons vanilla bean paste or pure vanilla extract

Cream Cheese Whipped Cream (Optional)

• 3 ounces (85g) full-fat block cream cheese, softened to room temperature
• 1 cup (240g/ml) heavy cream, cold
• 3 Tablespoons (23g) confectioners’ sugar
• 1/2 teaspoon vanilla bean paste or pure vanilla extract

Garnish

• fresh berries

Instructions

1. Prepare Dry Ingredients: In a medium bowl, sift together the cake flour, 1/2 cup (100g) of the granulated sugar, baking powder, and salt. Set this mixture aside for later.
2. Make Meringue: In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until they become light and foamy, about 2 minutes. Slowly add the remaining 1/2 cup (100g) sugar while mixing. Increase to high speed and whip until stiff, glossy peaks form, about 5 minutes. Set aside carefully to maintain volume.
3. Combine Wet Ingredients: Using another large bowl and the mixer, beat the egg yolks, whole milk, oil, and vanilla bean paste or extract on medium-high speed until the mixture is pale and frothy, approximately 2 minutes.
4. Mix Batter: Sift the dry ingredient mixture into the egg yolk mixture. Whisk gently to combine everything evenly. Then fold half of the meringue into this batter using a spatula, working carefully to maintain the aeration. Fold in the remaining meringue until the batter is light and fluffy.
5. Prepare Pan and Bake: Pour the batter into an ungreased 10-inch tube pan, smoothing the surface. Bake in a preheated oven at 325°F (163°C) for 45–55 minutes, until the cake springs back when pressed lightly and a toothpick inserted near the center comes out clean. Our tests showed about 50 minutes baking time.
6. Cool Cake Upside Down: Immediately invert the cake pan onto a cooling rack and leave it upside down until completely cool. Once cooled, run a thin knife around the edges to loosen the cake, then gently tap the pan to release it.
7. Make Cream Cheese Whipped Cream (Optional): In a clean bowl, beat the softened cream cheese on medium speed until smooth (about 1 minute). Add confectioners’ sugar and vanilla paste or extract and continue beating until completely smooth with no lumps. Add a few tablespoons of cold heavy cream and beat until loosens. With mixer on low speed, gradually add the remaining heavy cream and increase speed to medium-high. Whip until medium peaks form, roughly 3 minutes. Spread or pipe this frosting over the cooled cake and garnish with fresh berries.
8. Serve and Store: Slice the cake and serve immediately. Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If topped with cream cheese whipped cream, always store refrigerated.

Notes

• Use room temperature eggs and milk for best volume and smooth batter.
• Do not grease the tube pan so the cake can climb the sides and rise properly.
• Folding in the meringue should be done gently to maintain the airy texture.
• Make sure the cream cheese is softened completely to avoid lumps in frosting.
• Cheesecake whipped cream can be stored separately and added just before serving to keep cake fresh.
• This chiffon cake is best eaten within a few days for optimal freshness.

Keywords: Classic Chiffon Cake, Light Cake, Cream Cheese Whipped Cream, Airy Cake, Dessert Cake, Tube Pan Cake