12 Delicious Orange Chiffon Cake Variations

Ready to elevate your baking game with a burst of citrusy delight? Our roundup of 12 Delicious Orange Chiffon Cake Variations is here to inspire your next kitchen adventure. Whether you’re craving a classic twist or something uniquely modern, these fluffy, airy cakes promise to brighten any occasion. Dive in and discover your new favorite recipe today!

Classic Orange Chiffon Cake

Ready to whip up a cloud-like dessert that’ll steal the spotlight? This Classic Orange Chiffon Cake is your ticket to fluffy, citrusy heaven. Let’s bake magic.

Ingredients

• 2 cups of all-purpose flour, because we’re keeping it classic
• 1.5 cups of sugar, for that sweet, sweet balance
• 3 tsp of baking powder, to get that rise just right
• A pinch of salt, to make everything pop
• 7 eggs, separated, because we’re going for gold
• 3/4 cup of water, to keep things moist
• 1/2 cup of vegetable oil, for that unbeatable texture
• 2 tbsp of orange zest, for a zingy kick
• 1/4 cup of fresh orange juice, because fresh is best
• 1 tsp of vanilla extract, for that hint of warmth
• A splash of cream of tartar, to stabilize those peaks

Instructions

1. Preheat your oven to 325°F. No rushing—this cake loves a steady climb.
2. Sift together flour, sugar, baking powder, and salt in a large bowl. Whisk to combine like you mean it.
3. In another bowl, mix egg yolks, water, oil, orange zest, orange juice, and vanilla. Beat until smooth and slightly pale.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing is the enemy of fluff.
5. In a squeaky-clean bowl, beat egg whites and cream of tartar to stiff peaks. Fold gently into the batter—no deflating!
6. Pour into an ungreased tube pan. Smooth the top with a spatula for an even bake.
7. Bake for 55 minutes, then increase to 350°F for 10-15 minutes until the top springs back when touched.
8. Invert the pan immediately and cool completely. Patience is key—this cake needs to set.
9. Run a knife around the edges, release, and marvel at your creation.

Whisk yourself into a frenzy over this cake’s airy texture and vibrant orange flavor. Serve with a dollop of whipped cream or a drizzle of chocolate for that extra wow factor.

Orange Chiffon Cake with Cream Cheese Frosting

Slice into this cloud-like Orange Chiffon Cake, and watch the Cream Cheese Frosting swirl into every bite. It’s the perfect balance of zesty and sweet, guaranteed to brighten your day.

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 cups of sugar
• 3 tsp of baking powder
• 1 tsp of salt
• 3/4 cup of cold water
• 1/2 cup of vegetable oil
• 7 eggs, separated
• 2 tbsp of orange zest
• 1/2 cup of fresh orange juice
• 1/2 tsp of cream of tartar
• For the frosting: 8 oz of cream cheese, softened
• 1/2 cup of unsalted butter, softened
• 3 cups of powdered sugar
• A splash of vanilla extract

Instructions

1. Preheat your oven to 325°F. Grab a 10-inch tube pan but don’t grease it—chiffon cakes need to cling to the sides to rise.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center.
3. Add water, oil, egg yolks, orange zest, and juice into the well. Whisk until smooth. Tip: Freshly squeezed orange juice makes all the difference.
4. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into the batter to keep it airy.
5. Pour the batter into the pan. Bake for 55 minutes, then invert the pan to cool completely. This prevents sinking.
6. For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla. Spread over the cooled cake.

Now, the cake is impossibly light with a citrus kick, and the frosting? Rich but not too sweet. Try serving it with a side of fresh berries for a pop of color and extra freshness.

Chocolate Orange Chiffon Cake

Look no further for a dessert that’s as light as a cloud with a zesty twist. This Chocolate Orange Chiffon Cake combines fluffy texture with bold citrus and cocoa flavors—perfect for impressing at any gathering.

Ingredients

• 1 1/2 cups of sugar, because sweetness is key
• 1 cup of cake flour, for that airy lift
• 1/2 cup of cocoa powder, the richer, the better
• 1 tbsp of baking powder, to get it rising
• 1/2 tsp of salt, just a pinch to balance
• 7 eggs, separated, because we’re going for volume
• 1/2 cup of vegetable oil, for moisture
• 3/4 cup of fresh orange juice, for that zing
• 2 tbsp of orange zest, to double down on citrus
• 1 tsp of vanilla extract, a splash for aroma
• 1/2 tsp of cream of tartar, to stabilize those peaks

Instructions

1. Preheat your oven to 325°F—no rushing perfection.
2. Sift together sugar, cake flour, cocoa powder, baking powder, and salt into a large bowl. Tip: Sifting avoids lumps for a smoother batter.
3. In another bowl, whisk egg yolks, oil, orange juice, zest, and vanilla until smooth. Tip: Room temp yolks blend easier.
4. Gradually fold the dry ingredients into the yolk mixture. Be gentle to keep it light.
5. In a clean bowl, beat egg whites and cream of tartar to stiff peaks. Tip: No yolk traces here, or the whites won’t peak.
6. Carefully fold the whites into the batter in thirds, preserving the airiness.
7. Pour into an ungreased tube pan and bake for 55 minutes. Then, invert the pan to cool completely—this prevents sinking.

Delight in every slice where chocolate meets orange in a tender, moist crumb. Serve with a dusting of powdered sugar or a side of orange-infused whipped cream for an extra flair.

Orange Chiffon Cake with Citrus Glaze

Bake this fluffy Orange Chiffon Cake with Citrus Glaze to brighten up your day—light as air, packed with zesty flavor, and drizzled with a tangy-sweet glaze that’s pure sunshine.

Ingredients

• 2 cups of cake flour, because all-purpose just won’t cut it for that airy texture
• 1 1/2 cups of sugar, split—because we’re sweet but not too sweet
• A pinch of salt, to balance the flavors
• A tablespoon of baking powder, for that perfect rise
• 7 eggs, separated—yes, seven, and keep those whites clean for maximum fluff
• 3/4 cup of water, room temp
• 1/2 cup of vegetable oil, the neutral hero
• 2 tablespoons of orange zest, for that citrus punch
• 1/4 cup of fresh orange juice, squeeze it yourself for the best flavor
• A splash of vanilla extract, because why not?
• For the glaze: 1 cup of powdered sugar and 2 tablespoons of fresh orange juice, adjust to your drizzle desires

Instructions

1. Preheat your oven to 325°F—no rushing, precision is key.
2. In a large bowl, whisk together cake flour, 1 cup of sugar, salt, and baking powder. Tip: Sift the flour for an extra-light cake.
3. Make a well in the center; add egg yolks, water, oil, orange zest, orange juice, and vanilla. Whisk until smooth.
4. In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Tip: Room temperature whites whip up faster.
5. Gently fold the egg white mixture into the yolk mixture in three additions. Keep it light—no deflating!
6. Pour into an ungreased tube pan. Bake for 55 minutes, then invert the pan to cool completely. Tip: Cooling upside down prevents sinking.
7. For the glaze, whisk powdered sugar and orange juice until smooth. Drizzle over the cooled cake.

Light, citrusy, and with a melt-in-your-mouth texture, this cake is a showstopper. Serve it with a side of whipped cream or a sprinkle of extra zest for an Instagram-worthy finish.

Vegan Orange Chiffon Cake

Elevate your dessert game with this airy, citrus-kissed Vegan Orange Chiffon Cake that’s as light as a cloud and bursting with fresh orange flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 3/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract
• a splash of apple cider vinegar
• 1/2 cup aquafaba (that’s the liquid from a can of chickpeas)

Instructions

1. Preheat your oven to 325°F. Grab an ungreased 9-inch tube pan—this cake needs to cling to the sides to rise properly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center.
3. Add the vegetable oil, orange juice, orange zest, and vanilla extract into the well. Mix until just combined—overmixing is the enemy of fluffiness.
4. In a separate bowl, whip the aquafaba and apple cider vinegar with a mixer until stiff peaks form, about 5 minutes. This is your egg substitute, and it’s magical.
5. Gently fold the whipped aquafaba into the batter in thirds to keep it light and airy. Patience here pays off in texture.
6. Pour the batter into the tube pan. Bake for 55 minutes, or until the top springs back when lightly touched. No peeking—sudden temperature drops can cause collapse.
7. Immediately invert the pan onto a cooling rack. Let it hang out upside down until completely cool, about 1 hour. This prevents sinking.
8. Run a knife around the edges to release the cake. Serve as is, or dust with powdered sugar for extra flair.

Rich in orange aroma with a melt-in-your-mouth texture, this cake is a showstopper. Try layering it with coconut whipped cream for an indulgent twist.

Orange Chiffon Cake with Whipped Cream and Berries

Make your taste buds dance with this light-as-air Orange Chiffon Cake, topped with fluffy whipped cream and a burst of fresh berries. Perfect for summer brunches or when you need a sweet pick-me-up.

Ingredients

• 2 cups of all-purpose flour
• 1.5 cups of sugar
• 3 tsp of baking powder
• 1 tsp of salt
• 7 eggs, separated
• 3/4 cup of water
• 1/2 cup of vegetable oil
• 2 tbsp of orange zest
• 1/2 cup of fresh orange juice
• 1 tsp of vanilla extract
• 1/2 tsp of cream of tartar
• 1 cup of heavy cream
• 2 tbsp of powdered sugar
• A couple of handfuls of mixed berries

Instructions

1. Preheat your oven to 325°F. Grab an ungreased 10-inch tube pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Make a well in the center; add egg yolks, water, oil, orange zest, orange juice, and vanilla. Beat until smooth.
4. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Tip: Ensure no yolk mixes in for maximum fluffiness.
5. Gently fold the egg whites into the batter. Pour into the tube pan.
6. Bake for 55 minutes, then increase to 350°F for 10-15 minutes until the top springs back when touched.
7. Invert the pan to cool completely. Tip: This prevents the cake from collapsing.
8. For the whipped cream, beat heavy cream and powdered sugar until soft peaks form.
9. Once cooled, run a knife around the edges and remove the cake. Top with whipped cream and berries. Tip: Chill the bowl and beaters for quicker whipping.

Whisk into your next gathering with this cake’s citrusy zing and cloud-like texture. Serve slices with extra berries on the side for a pop of color and freshness.

Spiced Orange Chiffon Cake

Orange you ready for a cake that’s as light as a cloud and packed with zesty flavor? This Spiced Orange Chiffon Cake is your next baking project—trust us, it’s worth the whisk.

Ingredients

• 2 cups of all-purpose flour
• 1.5 cups of sugar
• 3 tsp of baking powder
• 1 tsp of salt
• 1/2 cup of vegetable oil
• 7 large eggs, separated
• 3/4 cup of freshly squeezed orange juice
• 2 tbsp of orange zest
• 1 tsp of vanilla extract
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground cloves
• a splash of cream of tartar

Instructions

1. Preheat your oven to 325°F. Grab a 10-inch tube pan—don’t grease it, chiffon cakes need to cling to the sides to rise properly.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and cloves. Make a well in the center.
3. Add oil, egg yolks, orange juice, zest, and vanilla into the well. Beat until smooth. Tip: Fresh orange juice beats bottled any day for flavor.
4. In another bowl, beat egg whites with cream of tartar until stiff peaks form. Fold gently into the batter to keep it airy.
5. Pour batter into the pan. Bake for 55 minutes, then increase to 350°F for 10-15 minutes until the top springs back when touched.
6. Invert the pan onto a cooling rack immediately. Let it hang upside down until completely cool—about 1.5 hours. Tip: This prevents collapsing.
7. Run a knife around the edges to release the cake. Serve as is or dust with powdered sugar for extra flair.

Fluffy, fragrant, and with just the right spice kick, this cake is a showstopper. Try it with a dollop of whipped cream or a side of fresh berries for a dessert that’s anything but ordinary.

Orange Chiffon Cake with Honey Drizzle

Kickstart your baking game with this airy Orange Chiffon Cake, drizzled with a sweet honey glaze that’ll have everyone asking for seconds.

Ingredients

• 2 cups of cake flour, because all-purpose just won’t cut it for that fluffy texture
• 1.5 cups of sugar, split – we’re not monsters, half’s for the cake, half’s for the drizzle
• A splash of vegetable oil, about 1/2 cup
• 7 eggs, separated – yolks for richness, whites for that sky-high rise
• A couple of oranges, zested and juiced – we’re going for about 3/4 cup juice
• 1 tbsp of baking powder, because we need lift
• A pinch of salt, to balance the sweet
• 1/2 cup of honey, for that golden drizzle

Instructions

1. Preheat your oven to 325°F – chiffon cakes like it low and slow.
2. Whisk together cake flour, 3/4 cup sugar, baking powder, and salt in a large bowl.
3. In another bowl, mix egg yolks, oil, orange zest, and 1/2 cup orange juice until smooth.
4. Combine wet and dry ingredients gently – overmixing is the enemy of fluff.
5. Beat egg whites until soft peaks form, then gradually add remaining 3/4 cup sugar until stiff peaks.
6. Fold whites into batter in thirds – keep it light and airy.
7. Pour into an ungreased tube pan and bake for 55 minutes, or until the top springs back when touched.
8. Cool upside down – yes, upside down – to prevent sinking.
9. For the drizzle, simmer honey and remaining orange juice until slightly thickened, then pour over cooled cake.

Moist, citrusy, with a hint of floral honey, this cake is a showstopper. Serve with a dollop of whipped cream or alongside your morning coffee for a treat that feels fancy but is secretly simple.

Orange Chiffon Cake with Almond Flour

Zesty and light, this Orange Chiffon Cake with Almond Flour is your next baking obsession. Fluffy, fragrant, and just the right amount of sweet—it’s a showstopper without the stress.

Ingredients

• 1 ½ cups almond flour
• ¾ cup sugar
• 1 tbsp baking powder
• A pinch of salt
• 5 eggs, separated
• ½ cup orange juice, freshly squeezed
• ¼ cup vegetable oil
• 1 tbsp orange zest
• A splash of vanilla extract
• ½ tsp cream of tartar

Instructions

1. Preheat your oven to 325°F. Grab a 10-inch tube pan—don’t grease it; chiffon cakes need to cling to the sides to rise.
2. Whisk together almond flour, ½ cup sugar, baking powder, and salt in a large bowl.
3. In another bowl, mix egg yolks, orange juice, oil, orange zest, and vanilla until smooth. Tip: Fresh orange juice beats bottled any day for flavor.
4. Combine wet and dry ingredients, stirring until just blended. Overmixing? A no-go for fluffy cakes.
5. Beat egg whites and cream of tartar until soft peaks form. Gradually add remaining ¼ cup sugar, beating until stiff peaks form. Tip: Room temperature whites whip up faster and higher.
6. Gently fold the egg whites into the batter in thirds. Keep it light to maintain that airy texture.
7. Pour the batter into the pan. Smooth the top with a spatula. Bake for 55 minutes, or until the top springs back when touched. Tip: No peeking—sudden temperature drops can cause a collapse.
8. Invert the pan onto a cooling rack. Let it cool completely before removing to prevent tearing.

Light as a cloud with a citrusy punch, this cake is a dream. Serve it with a dollop of whipped cream and extra orange zest for a sunny finish.

Orange Chiffon Cake with Coconut Frosting

Ready to whip up a cloud-like dessert that’ll steal the spotlight? This Orange Chiffon Cake with Coconut Frosting is your ticket to baking fame—light, fluffy, and bursting with citrusy sunshine.

Ingredients

• 2 cups of all-purpose flour, because we’re keeping it classic
• 1 1/2 cups of sugar, for that sweet, sweet balance
• 3 tsp of baking powder, to get that rise just right
• 1 tsp of salt, to make the flavors pop
• 1/2 cup of vegetable oil, for a moist crumb
• 7 large eggs, separated, because we’re going for volume
• 3/4 cup of fresh orange juice, for that zesty kick
• 2 tbsp of orange zest, to double down on the citrus
• 1 tsp of vanilla extract, for a hint of warmth
• 1/2 tsp of cream of tartar, to stabilize those peaks
• 1 cup of heavy cream, whipped to fluffy perfection
• 1/2 cup of shredded coconut, for that tropical finish

Instructions

1. Preheat your oven to 325°F—no guesses, just precision.
2. Sift together flour, sugar, baking powder, and salt in a large bowl. Tip: Sifting avoids lumps, promise.
3. In another bowl, whisk oil, egg yolks, orange juice, zest, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet mix. Gentle does it—no overmixing.
5. Beat egg whites and cream of tartar until stiff peaks form. Tip: A clean bowl ensures maximum volume.
6. Fold the whites into the batter in thirds, keeping it airy. This is where the magic happens.
7. Pour into an ungreased tube pan and bake for 55 minutes. Tip: No peeking—it deflates the cake.
8. Invert the pan to cool completely. Patience is key here.
9. Whip the heavy cream until it holds soft peaks, then frost the cooled cake.
10. Sprinkle shredded coconut on top for that crunch and flair.

Light as air with a citrus punch, this cake is a dream. Serve it with a drizzle of dark chocolate or fresh berries for an extra wow factor.

Orange Chiffon Cake with Candied Orange Peel

You’ve gotta try this Orange Chiffon Cake with Candied Orange Peel—it’s light, fluffy, and packed with zesty flavor that’ll knock your socks off.

Ingredients

• 2 cups of all-purpose flour
• 1.5 cups of sugar
• 3 tsp of baking powder
• 1 tsp of salt
• 7 large eggs, separated
• 3/4 cup of water
• 1/2 cup of vegetable oil
• 2 tbsp of orange zest
• 1/4 cup of fresh orange juice
• 1/2 tsp of cream of tartar
• For the candied orange peel: 2 oranges, 1 cup of sugar, and a splash of water

Instructions

1. Preheat your oven to 325°F. Grab a 10-inch tube pan—don’t grease it; chiffon cakes need to cling to the sides to rise properly.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center.
3. Add egg yolks, water, oil, orange zest, and juice into the well. Whisk until smooth. Tip: Fresh zest gives the best flavor, so avoid the bottled stuff.
4. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into the yolk mixture to keep the air in.
5. Pour the batter into the pan. Bake for 55 minutes or until the top springs back when touched. Tip: Avoid opening the oven door early to prevent sinking.
6. While the cake bakes, make the candied peel: Slice orange peels into thin strips, boil in water for 5 minutes, then simmer in sugar syrup until translucent. Drain and let cool.
7. Once the cake is done, invert the pan onto a cooling rack. Let it hang upside down until completely cool—this prevents collapsing.
8. Run a knife around the edges to release the cake. Top with candied orange peel before serving.

Serve this beauty with a dollop of whipped cream or a sprinkle of powdered sugar for extra flair. The cake’s airy texture and citrusy punch make it a showstopper at any brunch or tea party.

Orange Chiffon Cake with Dark Chocolate Ganache

Bake this Orange Chiffon Cake with Dark Chocolate Ganache to impress at your next brunch. Light, fluffy, and drizzled with decadence, it’s a showstopper.

Ingredients

• 2 cups of all-purpose flour
• 1.5 cups of sugar
• 3 tsp of baking powder
• 1 tsp of salt
• 1/2 cup of vegetable oil
• 7 large eggs, separated
• 3/4 cup of fresh orange juice
• 2 tbsp of orange zest
• 1 tsp of vanilla extract
• a splash of cream of tartar
• 1 cup of heavy cream
• 8 oz of dark chocolate, chopped

Instructions

1. Preheat your oven to 325°F. Grab an ungreased 10-inch tube pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Make a well in the center; add oil, egg yolks, orange juice, zest, and vanilla. Beat until smooth.
4. In another bowl, beat egg whites with cream of tartar until stiff peaks form. Tip: Ensure no yolk mixes in for maximum fluffiness.
5. Gently fold the egg whites into the batter in thirds. Keep it light to maintain air.
6. Pour into the pan. Bake for 55 minutes, then invert the pan to cool completely. Tip: This prevents sinking.
7. For the ganache, heat cream until just boiling. Pour over chocolate, wait 2 minutes, then stir until smooth.
8. Once the cake is cool, run a knife around the edges, remove from the pan, and drizzle with ganache. Tip: For extra flair, add orange zest on top.

Get ready for a cake that’s as light as a cloud with a rich chocolate contrast. Serve with a side of fresh berries for a pop of color and acidity.

Conclusion

You’ve just explored a world of citrusy delight with our 12 Delicious Orange Chiffon Cake Variations! Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. We’d love to hear which one stole your heart—drop us a comment below. And if you’re as excited about these cakes as we are, don’t forget to share the love on Pinterest. Happy baking!