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Cocoa Chiffon Cake


4 hours
Skill Level
1 cake

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 20 minutes
Cool Time
2 hours


  • 2 cups
    sugar, divided
  • 1-1/2 cups
    cake flour
  • 2/3 cup
    HERSHEY'S Cocoa
  • 2 tsps
    baking powder
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 1/2 cup
    vegetable oil
  • 7
    eggs, separated and at room temperature
  • 3/4 cup
    cold water
  • 2 tsps
    vanilla extract
  • 1/2 tsp
    cream of tartar
  • Vanilla Glaze:
  • 1/3 cup
    butter or margarine
  • 2 cups
    powdered sugar
  • 1-1/2 tsps
    vanilla extract
  • 2-4 Tbsps
    hot water

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
mixing bowls mixing bowls
mixer mixer
10-inch tube pan 10-inch tube pan
heat-proof funnel heat-proof funnel
serving plate serving plate
medium saucepan saucepan

Heat oven to 325°F.


Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.


Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan.


Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Spread top of cake with Vanilla Glaze, allowing some to drizzle down sides.

Vanilla Glaze:

Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. About 1-1/4 cups glaze.


Cocoa Peppermint Chiffon Cake: Omit vanilla extract; add 1 to 1-1/2 teaspoons peppermint extract. Add red food color to Vanilla Glaze for pink colored glaze. Garnish with crushed hard peppermint candy.

Additional questions?