Maple Chiffon Cake

This light and tender Maple Chiffon Cake is the perfect sponge cake for a lighter dessert table. If you dream about maple syrup, this cake will be right up your alley, I promise! It’s delicious served just with a dusting of powdered sugar and some fresh whipped cream.

Did you know that even though most bakers refer to the “cake” part of their creations as the sponge, most cakes aren’t actually sponge cakes? A traditional Chiffon cake is a variation of a true sponge cake, and this Maple Chiffon Cake recipe uses a few more modern ingredients to get the light and fluffiness of a sponge cake with the added moisture and flavor of a traditional cake.

What is a Sponge Cake?

A traditional sponge cake is one that is leavened by the whisking of eggs (or egg whites) instead of any chemical agent. An authentic sponge only has three ingredients: flour, eggs, and sugar. It has a very light taste and texture and is quite sturdy.

What is a Chiffon Cake?

A chiffon cake, on the other hand, is a blend of sponge and butter cakes. It usually contains added fats such as butter or oil for moisture, as well as a chemical leavening agent. However, it still relies on that whisking of eggs to get that overall light and soft texture, with a richer taste like butter cake.

Maple Chiffon Cake Inspiration

This cake is inspired by a family friend, who is an amazing Italian chef! One time she made us this amazing Maple Chiffon Cake, and this recipe is my attempt at recreating her delicious masterpiece. I have also adapted a recipe from The Fannie Farmer Cookbook.

Do I need special equipment for Maple Chiffon Cake?

Traditionally, this cake is baked in a 10-inch tube pan, or what’s commonly known as an angel food cake pan. Though you can also use a 12-cup Bundt pan, but it MUST be a 12-cup because if you use anything smaller the batter will overflow. I HIGHLY recommend this one, as the cake came out of the pan perfectly! You can see from the pictures that this is a very TALL cake. This is because of the whipped egg whites. For them to rise properly, they need a deep pan.

You can use basic round tube pan with straight sides for this recipe and you should line the bottom of the tube pan with parchment or waxed paper, cut to fit.
When going with the large bundt pan, be sure to butter the entire pan, making sure to grease the nooks and crannies well, and then dust it with flour. As I said, I can’t say enough about this 12-cup Bundt pan. If you’re nervous about it not completely releasing from your current cake pan, this would be a great one to invest in.

Cake Ingredients

To make this delicious maple cake, you’ll need the following ingredients:

• 3 cups Softasilk cake flour (or other cake flour)
• 1 tablespoon baking powder
• 1 cup sugar
• 1 teaspoon salt
• 1/2 cup canola oil
• 1 cup real maple syrup
• 6 egg yolks
• 1/2 cup cold water
• 1 teaspoon maple extract
• 1 teaspoon pure vanilla extract
• 8 egg whites, room temperature
• 1/2 teaspoon cream of tartar

Can I use imitation Maple Syrup in this recipe?

In order to get a strong enough maple flavor in this recipe, you need to use pure maple syrup. Imitation or artificial maple syrup doesn’t have the same flavor profile.
The first time I made this cake, I didn’t use maple extract, just vanilla extract and felt it didn’t have enough maple flavor. Using the maple extract in addition to the pure maple syrup gave it exactly the flavor and delicious maple smell I was looking for.
It is HEAVENLY, so don’t skip it thinking just the pure maple syrup will be enough!

How to make Maple Chiffon Cake

This tender chiffon cake is easy to make!

First, preheat oven to 325ºF. Grease a 12-cup Bundt pan with butter, making sure to butter the entire pan well, and dust with flour. Separate your eggs, placing the egg yolks in a small bowl and the whites in another clean bowl.

Sift the flour, baking powder, sugar, and salt into a large bowl, then stir to combine the dry ingredients well. Combine the oil, maple syrup, egg yolks, cold water, and vanilla and maple extracts in a separate bowl and mix well. Pour egg yolk mixture into the flour mixture and beat on low speed until smooth; set aside.

In a large mixing bowl, use an electric mixer on high speed to beat the egg whites until foamy, then combine egg whites with cream of tartar. Continue beating on medium speed until stiff peaks form, but the egg whites are not dry. Blend 1/4 of the egg whites into the batter, then fold in the remaining egg whites.

Carefully pour the batter into the prepared bundt pan and bake in the preheated oven for 60-65 minutes or until a cake stick comes out clean. Invert the pan on a wire rack and allow the cake to cool completely before removing it from the pan.

This cake can be frosted or served plain. A brown sugar glaze, maple whipped cream frosting or my Stabilized Whipped Cream would be delicious!

Storing Chiffon Cake Leftovers

A chiffon cake can be stored at room temperature for 3-4 days. You could refrigerate it if humidity is a concern. Either way, place it in an airtight container for storage.

Can I freeze Maple Chiffon Cake?

Freezing a cake is pretty easy. The best thing to do is bake the cake as directed, and then freeze it before frosting it.

First, bake and let the cake cool completely. Next, wrap it tightly in plastic wrap. I like to double layer my cake with cling wrap, then wrap it again in aluminum foil.

Finally, label your cake with the date if it’s going to be in the freezer for a while so you’ll remember how long it is good. The cake should last for up to 2 months in the freezer.

Other Popular Cake Recipes

We love cake, and it shows! Find all our delicious cake recipes here. But for now, try one of my favorites:

• Banana Cake with Cream Cheese Frosting
• Cinnamon Roll Layer Cake
• Oreo Cake
• Double Chocolate Coconut Cream Filled Bundt Cake

Love Maple? You’ll love these great recipes!

I love that maple syrup is the perfect complement to both sweet and savory items. For dinner, try Maple Bacon Brussels Sprouts or these savory Maple Roasted Sweet Potatoes. For breakfast, you’ll love these warm Apple Cinnamon Scones with Maple Glaze and this recipe for Eggnog French Toast with Maple Butter.

What’s your favorite way to use maple syrup?