Vanilla Bean Chiffon Cake – A light and fluffy cake that melts in your mouth! This mile high cake is made with vanilla beans and topped with vanilla bean whipped cream! Vanilla Bean Chiffon Cake is perfect for birthdays or a simple, yet elegant dessert!

Vanilla Bean Chiffon Cake

Happy birthday to me! To celebrate my birthday, I had to make a cake (of course) so after much deliberation and flipping through cookbooks and pinterest, I decided I was going to tackle a chiffon cake.  Originally, this was going to be an earl grey chiffon cake but when I saw a gorgeous vanilla bean chiffon cake in one of my cookbooks, I was sold.  The cake was just so tall and pretty!

I was amazed how easy this chiffon cake was to make, I had figured it was going to be a complete pain like macarons can be but really, it came together smoothly and really easy.  The hardest part for me was trying to get it out of the pan because I was impatient just wanted to eat a slice and didn’t wait as long as I should have.  Give it at least 2 hours before you try pulling this chiffon cake out of the pan.

Chiffon cake vs angel food cake, what’s the difference?

That was my question when I was researching chiffon cakes and it all comes down to two main things.

1. Chiffon cakes have some kind of oil in them while angel food cake is completely oil free.
2. Angel food cake doesn’t have egg yolks while chiffon cake does.

Overall, they are very similar and both equally delicious!

Tips on vanilla bean chiffon cake recipe

Make sure you have an angel food cake pan! I used THIS one.

For vanilla bean paste, I used Rodelle Vanilla Bean Paste (and their vanilla extract).

Make sure your pan is NOT GREASED.  I repeat, do not grease your pan.  The cake needs to able to cling onto the sides while it is cooking to help get that great height.

If you have vanilla beans on hand, you can sub that in for the vanilla bean paste.  Just use 1 vanilla bean (scraped) in the cake recipe.

Make sure your ingredients are at room temperature, especially the eggs and milk.

Some more dessert recipes to try!

Spiced Chai Tea Mini Bundt Cakes – Elegant personal bundt cakes made with all of your favorite chai tea flavors topped with a vanilla crème drizzle.

Vanilla Bean Cheesecake – An incredible homemade cheesecake with a vanilla wafer crust, vanilla bean cheesecake filling, and topped with a vanilla bean mousse.

Vanilla Bean Pizzelle Cookies – A crisp Italian cookie made in a pizzelle press with a gorgeous design.

Yield: 12 slices

Vanilla Bean Chiffon Cake

Print

Vanilla Bean Chiffon Cake - A light and fluffy cake that melts in your mouth! This mile high cake is made with vanilla beans and topped with vanilla bean whipped cream! Vanilla Bean Chiffon Cake is perfect for birthdays or a simple dessert!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Chiffon Cake

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 7 egg yolks
• 3/4 cups milk
• 1/3 cup vegetable oil
• 2 tablespoons vanilla bean paste
• 1 tablespoon vanilla extract
• 9 egg whites

Vanilla Bean Whipped Cream

• 2 cups heavy whipping cream
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla bean paste
• 2 teaspoons vanilla extract

Instructions

Chiffon Cake

1. Preheat oven to 325 degrees.
2. In a medium mixing bowl, sift together cake flour, 3/4 cups of the granulated sugar, and baking powder.
3. In a separate mixing bowl, whisk together the egg yolks, milk, oil, vanilla bean paste, and vanilla extract.  Add in dry ingredients and stir until well combined.
4. In a stand mixer bowl, add in egg whites.  Beat on high until they get foamy then slowly add in the remaining 3/4 cups of sugar.  Continue to beat until stiff, glossy peaks form.  These peaks should hold their shape.
5. Add the egg whites into the batter in three separate additions, gently whisking in each time.  Mix until no streaks of the egg whites remain but DO NOT OVER MIX.
6. Pour batter in a non-greased 10 inch tube pan.  Place in oven and bake for about 60 minutes.  Once cooked, the cake should bounce back when touched.
7. Invert cake onto a cooling rack and let cool completely.  Run a knife around the edge of the cake and flip over to remove.

Vanilla Bean Whipped Cream

1. In a stand mixer bowl, combine all ingredients.  Whip until stiff peaks form.
2. Serve cake with a dollop on top each slice or spread on the outside of cake once it has cooled.

Notes

Adapted from Baking Bites

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black (K45SSOB)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 452Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 154mgSodium: 147mgCarbohydrates: 50gFiber: 0gSugar: 29gProtein: 8g

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