Marble Chiffon Cake Recipe
Marble Chiffon Cake Recipe photo by Taste of Home

Marble Chiffon Cake Recipe

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This confection's a proven winner—it earned LuAnn Heikkila a blue ribbon and was named Division Champion at the county fair in her hometown of Floodwood, Minnesota! "It's our favorite," she adds. "I'm the third generation in the family to make it."—LuAnn Heikkila, Floodwood, Minnesota
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour + cooling
MAKES:12-16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour + cooling
MAKES: 12-16 servings


  • 7 eggs, separated
  • 2 ounces unsweetened chocolate
  • 1-3/4 cups sugar, divided
  • 1/4 cup hot water
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup water
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 4 ounces semisweet chocolate
  • 1 tablespoon butter
  • 7 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar


  1. Let eggs stand at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside.
  2. In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.
  3. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into one portion.
  4. Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.
  5. For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over cake. Yield: 16 servings.
Originally published as Marble Chiffon Cake in Country Woman July/August 1997, p11

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Reviewed Aug. 27, 2015

"A great tasting cake that I will make again. I am not sure why, but I thought the frosting would be more spoonable like a glaze and would run down the sides of the cake. Mine was more of a spreadable frosting even after adding a bit extra cream. The frosting was rich and tasty anyway and I would do it again."

Reviewed Feb. 27, 2014

"This is as close to the marble chiffon cake I used to get in a. NY bakery as I have found. I accidentally put more vanilla than stated so I counteracted it with about a tablespoon of fresh grated orange peel. Other than that, I followed the recipe exactly. Will probably add some grated orang peel in the future as well. I spread the icing all over the cake. Absolutely delicious !"

Reviewed Jun. 8, 2011

"This is a favorite for everyone I have made it for. I have a feeling this will continue to be my special-occasion, go-to cake recipe for years to come."

Reviewed Jun. 30, 2009

"Well, I followed the recipe, I thought to a tee. My cake came out as a light cocoa swirled angel cake. The frosting was perfect however. Help! What did I do wrong? Cranberrylane"

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