Vanilla Bean Chiffon Cake

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

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 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

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.

Chiffon Cake Recipe

Looking for more dessert recipes? Check out my Chai Mini Bundt Cakes, Vanilla Bean Cheesecake, and Vanilla Bean Pizzelle Cookies!

Vanilla Chiffon Cake Recipe

5 from 6 votes

Vanilla Bean Chiffon Cake

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!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices


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


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.

Recipe Notes

Adapted from Baking Bites

Angel Food Cake

Looking for more cake recipes?

Make sure to check out these recipes from other bloggers:

Vanilla Latte Cake from Liv for Cake

Tres Leches Cake from Tornadough Alli

Kentucky Butter Cake from Homemade Hooplah

This post may contain affiliate links which means that I will make a tiny bit with no extra cost to you.

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  • Reply
    February 28, 2018 at 5:48 am

    Just the images alone make this cake look so amazing! and that vanilla bean whipped cream….wow, fantastic recipe 🙂

  • Reply
    February 28, 2018 at 7:34 am

    This is just the prettiest and most pinkies out cake! Love it.

  • Reply
    February 28, 2018 at 10:34 am

    Happy Birthday! Looks amazing!

  • Reply
    Lane | With Two Spoons
    February 28, 2018 at 2:25 pm

    This is right up my alley! Perfect cake, lots of vanilla! Yes please!

  • Reply
    February 28, 2018 at 2:42 pm

    Am I bad if I want to devour 2-3 slices of that cake??

  • Reply
    Allison - Celebrating Sweets
    March 4, 2018 at 5:25 pm

    Happy belated birthday! I have never made a chiffon cake, this one looks stunning! And anything with vanilla bean HAS to be good!

  • Reply
    Claire | Sprinkles and Sprouts
    March 4, 2018 at 6:29 pm

    I didn’t know the difference between a chiffon cake and an angel cake!!! How cool! I have to admit to have never made a chiffon cake before!!!

    I will be rectifying that soon, you cake looks so fluffy and light!

  • Reply
    March 4, 2018 at 7:02 pm

    This looks absolutely delicious and will be the perfect dessert for the upcoming Easter holiday!

  • Reply
    March 4, 2018 at 9:33 pm

    Happy Belated Birthday! This cake looks ah-mazing! I love chiffon cake!

  • Reply
    March 5, 2018 at 2:56 am

    That looks so good, very similar to the Italian Pan di Spagna which is delicious… I love the way that very similar recipes pop up in different parts of the world.

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