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Marble Chiffon Cake

 Marble Chiffon Cake
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
12-16 ServingsPrep: 15 min. + standing Bake: 1 hour + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon cream of tartar
  • 4 ounces semisweet chocolate
  • 1 tablespoon butter
  • 7 tablespoons heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups confectioners' sugar


  • 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.
  • In a large bowl, combine the flour, baking powder, salt, baking soda
  • and remaining sugar. Whisk together the egg yolks, water, oil and

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Marble Chiffon Cake (continued)

Directions (continued)

  • vanilla; add to flour mixture and beat until moistened. Beat for 3
  • minutes on medium speed; set aside.
  • 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.
  • 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.
  • 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.