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Marble Chiffon Cake


5 hours
Skill Level
1 cake

This small marbel chiffon cake is the perfect dessert recipe for bakers who enjoy a little challenge. Wow your guests when you slice into these fudge and vanilla swirls. Top it with a vanilla or cocoa glaze for the perfect end to any dinner party.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 12 minutes
Cool Time
3 hours


  • 2 Tbsps
    sugar plus 1-1/2 cups, divided
  • 2 Tbsps
    vegetable oil plus 1/2 cup, divided
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1 cup
    water cold, divided
  • 2 cups
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 7
    eggs, separated
  • 2 tsps
    vanilla extract
  • 1/2 tsp
    cream of tartar
add a garnish Add a Garnish

Make our Quick Cocoa Glaze to complete this recipe as shown in the image.

Step-By-Step Directions

Equipment Needed 
Oven Oven
Bowls Bowls
Tube Pan 10-Inch Tube Pan
Cookie Sheet Cookie Sheet
Sauce Pan Sauce Pan
Stovetop Stovetop

Heat oven to 325°F. Combine 2 tablespoons sugar, 2 tablespoons oil, cocoa and 1/4 cup water in small bowl; stir until smooth. Set aside.


Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in medium bowl; add remaining 1/2 cup oil, egg yolks, remaining 3/4 cup water and vanilla. Beat on low speed of mixer until combined; continue beating on high speed 5 minutes.


Beat egg whites with cream of tartar in large bowl, with clean set of beaters, until stiff peaks form. Pour batter in thin stream over beaten whites, gently folding with rubber spatula just until blended. Remove one-third of batter to separate bowl; gently fold in reserved cocoa mixture.


Place ungreased 10-inch tube pan on cookie sheet. Pour half of light batter into pan; top with half of chocolate batter. Repeat layers. With narrow spatula or knife, swirl gently through batters to marble.


Bake 65 to 70 minutes or until top looks dry and springs back when touched lightly. Invert pan on heat-proof funnel; cool cake completely. Loosen cake from pan; invert onto serving plate. Spread Vanilla Glaze or Quick Cocoa Glaze over top of cake, allowing glaze to drizzle down sides.

Vanilla Glaze: Melt 1/4 cup (1/2 stick) butter or margarine in small saucepan over low heat; remove from heat. Gradually add 2 cups powdered sugar, 2 to 3 tablespoons hot water and 1 teaspoon vanilla extract, beating with whisk until smooth. About 1-1/4 cups glaze.

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