This post may contain affiliate links. Please read our disclosure policy.
Who says whole wheat chiffon cake can’t be soft and fluffy? Try this recipe out and you will be surprised!
If you’ve been following me for a while, you know how much I love chiffon cakes. They’re light, fluffy, and just melt in your mouth. I’ve been wanting to create a whole wheat version for a while now — one that still has that signature airy texture, but with a little more depth of flavor.
Whole wheat adds this subtle nuttiness and a slightly more interesting texture, thanks to the bran that’s still part of the flour. Don’t worry — this cake is not dry or dense like you might imagine when you hear “whole wheat.” In fact, it’s incredibly soft and fluffy!
I use regular whole wheat flour, but if you prefer a finer texture, you can use white whole wheat flour. I also use brown sugar for extra moisture and flavor, and a bit of cornstarch to help soften the crumb. Unlike most of my chiffon cakes, I do use a little baking powder here — it gives this heavier whole wheat batter an extra lift.
I really love how this cake turns out. It’s wholesome but still indulgent, with that beautiful bounce that chiffon cakes are known for.
Why You’ll Like This Recipe
- It’s soft, fluffy, and not dry — even though it’s made with whole wheat flour.
- The brown sugar adds a lovely caramel undertone and keeps the cake moist.
- A touch of cornstarch gives a tender, fine crumb despite the bran in whole wheat.
- Baking powder helps the cake rise high and light.
- You can bake it in a 7-inch or 8-inch chiffon tube pan — both give great results!
Ingredients and Substitutions
- Whole wheat flour: Regular whole wheat gives a bit of texture; white whole wheat makes it lighter.
- Cornstarch: Softens the crumb and balances the denser flour.
- Brown sugar: Adds moisture and depth of flavor; light or dark both work.
- Oil: Neutral oil like canola or grapeseed keeps the cake moist.
- Milk: Whole milk or any plant-based milk works fine.
- Baking powder: Provides extra lift since whole wheat flour is heavier.
- Eggs: Separate them when cold, then let them come to room temperature.
- Lemon juice or vinegar: Helps stabilize the meringue.
Storage
- At room temperature: Store the cooled chiffon cake in an airtight container for up to 3 days. Keep it away from direct sunlight or heat.
- In the fridge: I don’t recommend storing it in the fridge. A freezer is better for long-term storage
- In the freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw at room temperature before serving — it will still taste soft and fluffy!
Frequently Asked Questions
1. Why did my chiffon cake shrink after baking?
Slight shrinking is normal, but if it collapses or shrinks too much, it’s usually because the meringue was overbeaten or not folded properly into the batter. It can also happen if the oven temperature is too low or the cake isn’t baked long enough.
2. Can I use cake flour instead of whole wheat flour?
I won’t recommend for this recipe. This recipe is designed for using whole wheat flour. If you want cake flour, you can use this soft fluffy vanilla chiffon cake.
3. My chiffon cake didn’t rise. What went wrong?
Make sure you’re using an ungreased chiffon tube pan — the batter needs to cling to the sides to rise. Also check that your baking powder is fresh, and that your meringue was beaten to stiff but glossy peaks.
4. Can I use white whole wheat flour?
Absolutely! White whole wheat flour has a milder flavor and finer texture, making the cake even softer.
5. How do I store chiffon cake?
Store the cooled cake in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. It can also be frozen (whole or sliced) for up to a month. Bring to room temperature before serving.
Serving Suggestions
- Enjoy it plain — it’s soft and flavorful enough on its own!
- Dust with a light sprinkle of powdered sugar for a simple finish.
- Serve with a dollop of lightly sweetened whipped cream or Greek yogurt and fresh fruits like berries or sliced mango.
- For a cozier touch, pair it with a cup of hot tea, coffee, or matcha latte.
- You can also slice it horizontally and fill it with whipped cream or custard for a more indulgent treat.
Who says whole wheat chiffon cake have to be heavy or dry? This soft and fluffy whole wheat chiffon cake is tender, moist, and has that lovely nutty flavor from the whole wheat that makes it stand out from the usual chiffon. Perfect for breakfast, teatime, or anytime you crave a guilt-free treat!
Soft and Fluffy Whole Wheat Chiffon Cake
Ingredients
Cake batter:
- 80 g egg yolks from 4 large eggs
- 24 g brown sugar
- 50 g oil
- 86 g whole milk
- 86 g whole wheat flour
- 20 g cornstarch
- 1 tsp baking powder
- ¼ tsp salt
Meringue:
- 112 g egg whites from 4 large eggs
- 60 g brown sugar
- 1 tsp lemon juice or vinegar
Instructions
- The recipe can be used with 7 or 8-inch chiffon tube pan. The former is recommended if you do a slit-top method. It yields a really tall cake. The 8-inch yield a shorter cake with or without the slit-top method.
- Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise. The cake needs to cling to the side of the pan to rise tall
- I strongly suggest weighing the ingredients including the egg yolks and the whites because the size of the eggs may vary. If the eggs are off by a few grams, it's not really a big deal
- Get the eggs out of the fridge and separate them when they are still cold. They are easier to separate when they are cold. Let the yolks and the whites come to a room temperature, this may take about 30 minutes or so
- If you choose to do slit-top version: start preheating the oven at 385 F (195 C) for conventional oven. For convection oven,lower the temperature by 20 F (15 C). Position the rack to the lower 3rd of the oven
- If you choose to do regular bake without the slit: start preheating the oven at 330 F (165 C) for conventional oven. For convection oven,lower the temperature by 20 F (15 C). Position the rack to the lower 3rd of the oven
Prepare the cake batter:
- Combine whole wheat flour, cornstarch, baking powder, salt, and cornstarch in a mixing bowl and set aside
- Whisk the egg yolks, brown sugar, oil, and milk until they emulsify (combined nicely). Add the flour mixture into the yolk batter and whisk until combined. Set aside
Prepare the meringue:
- Beat the egg whites on medium speed until frothy
- Add lemon juice/vinegar and whip until it turns whitish and air bubbles are fine.
- Gradually add brown sugar as you beat, in 3 batches. I beat them at medium speed (speed 6 on Kitchen Aid). This will take a bit longer compared to beating at high speed. I used to do higher speed (speed 8), but the meringue is smoother and nicer when I maintain the speed on 6 and much more stable too. I highly recommend stopping several times to check on the consistency and scraping the sides of the bowl to make sure no sugar left on the side of the bowl.
- Whip until you reach a stiff peak but still have a slight bent on the tip. Then lower the speed to 4 and whip for 1 minute to even out large bubbles and stop beating
Fold the meringue into the cake batter:
- Gently fold 1/3 of the meringue into the thick batter. Using a whisk, using a cutting motion and fold over to mix. Repeat this motion several rounds. Continue on with the second 1/3 of the meringue again to mix.
- For the last 1/3 of the meringue, use a rubber spatula instead to ensure you get all the batter at the bottom of the bowl mixed in as well. Use a cut down in the middle
- Then fold-over motion to fold gently but quickly. Make sure you don't see any more white meringue.
- The mixture should be fluffy and voluminous.
- Pour the batter into an UNGREASED chiffon cake pan.
- Use a chopstick or a skewer to draw a zig zag on the cake batter to pop any large air bubbles that are trapped inside and also to even out the batter. The large air bubbles will create large holes in the crumbs later. Gently drop the cake pan from about 10 cm height on the counter 2-3 times.
Bake (If you choose to do the slit-top version):
- Bake at 385 F (195 C) for 13–14 minutes, then quickly remove the cake from the oven and slit the top lengthwise, about 1/2-inch deep, with a sharp knife (this helps it rise evenly following the slit lines). Wipe the knife after each slit. Try to complete this in less than 1 minute.
- Return to the oven, reduce the heat to 330 F (165C), and bake for another 45 minutes for 8-inch cake and 50 minutes for 7-inch cake, or until the top is dry to the touch and springs back slightly when pressed. For convection oven,lower the temperature by 20 F (15 C)
Bake (without the slit-top):
- Put the chiffon pan in the middle rack and let it bake for 45-50 minutes for 8-inch cake, 50-55 minutes for 7-inch cake. The time is just for reference. Your oven may need less or more time to bake.
Cool:
- Immediately invert the pan upside down and cool completely before unmolding.
Unmolding:
- Run a thin knife around the edges and the center of the tube to release the cake. Then run a knife underneath the base. Carefully unmold the chiffon cake. For the slit-top chiffon cake, the cake can be placed upside down like usual, or with the slit top on top
