You're going to love this Orange Chiffon Cake. (We do!) It's fluffy, delicious, and the flavor is truly out of this world. One piece just won't be enough!
This cake recipe is going to make you feel fancy. It's impossible not to look at this cake and feel like you're at a 5-star restaurant. Go ahead and be sure to slice yourself an extra big piece. Just so you don't miss out on this extraordinary flavor.
When I made this cake at home, the kids were uber impressed. They know I'm a good baker, but this cake really looks over the top. (and in a good way!)
I love a good layered cake and I assure you that this one doesn't disappoint. Not only does it have an amazing flavor of orange with every bite but it also has a delicious frosting to top it off!
You can also choose to make this cake in a tube pan (i.e. a Bundt pan) rather than layer cake pans. In that case, we have a homemade glaze that you'll be able to drizzle over the top!
If you really want to, go ahead and frost your tube pan cake or glaze your layer cake. It's your own cake and you can decide!
Glaze Ingredients
Frosting Ingredients
Preheat the oven to 350.
Bring eggs to room temperature by placing them in a bowl of warm water for 10 mins. In a large bowl combine flour, sugar, salt, and baking soda.
In a separate bowl add orange juice, egg yolks, oil, butter and zest. Whisk together. Pour the wet ingredient mixture into the dry and whisk until incorporated.
In a clean, oil-free glass bowl beat egg whites and cream of tartar on high speed until stiff peaks form.
Fold egg whites into the batter until no streaks are there.
Lightly grease only the bottom on the tube pan or 2 nine-inch pans.
Carefully and gently spoon the batter into the pan(s).
Drag a butter knife through the batter to release any air pockets and bake for 45-50 mins. You will know it's done when the top springs back when lightly touched.
Gently set the cake (still in the pan) on a wire rack to cool completely (40-50 mins) Gently glide a knife around the sides and center of the pan to release the cake. Place serving plate on top of the pan and flip the cake over.
Melt the butter in a small saucepan.
Whisk in the confectioner's sugar, orange juice, and zest until smooth.
Pour or spoon over the top of the cake allow it to drizzle down the sides.
Mix powdered sugar, butter, cream, and half the orange juice.
Add more orange juice only if necessary.
Mix on high for 5-7 mins until light and fluffy.
Spread between the layers.
Add remaining frosting to a piping bag or ziplock bag.
Dust the cake with powdered sugar
Squeeze out dollops of icing around the top of the cake.
Serve and enjoy!
If you want to make a super fluffy cake, sift the dry ingredients first to get rid of any lumps! You will then whisk the flour mixture as well.
You'll also want to use eggs at room temperature because eggs that are cold will change the texture of the cake.
We think the cake looks pretty just as it is. But, if you want to add something extra special, you can decorate with thin strips of orange peel. If you're making as a tube cake with glaze, you can add whipped cream.
Since this makes the perfect double layered cake, you want to be sure to store it correctly as well. If you have a cake plate with a lid, that will work great. Keeping the air out is key to keeping this cake as moist as possible.