Pumpkin pie meets Chiffon cake! - Today, I’m sharing a moist & fluffy pumpkin chiffon cake recipe. It tastes just like a traditional pumpkin pie but in a very fluffy form. It's one of my favorite cakes to share during the fall to holiday season.
📌 Table of Contents
📌 Why you'll love this recipe
Every pumpkin season, I crave pumpkin spice flavors in everything from food to candles. If you ended up here, I assume you are also one of us! Although I love classic pumpkin pie, pumpkin spice bread, or pumpkin spice latte which are most popular around this season, I also wish to enjoy the fall flavor with fewer calories sometimes without feeling too heavy in my stomach. That is why I developed this fluffy pumpkin cake!
- The texture is so fluffy and moist.
- It tastes exactly like pumpkin pie but in a fluffy way!
- It's so easy to make. Make it with 6 steps and simple ingredients.
- A perfect dessert to enjoy the fall season without feeling too heavy in your stomach.
📌 Ingredients for Pumpkin Chiffon Cake
- Egg yolks: Separate yolks and egg whites when making chiffon cake.
- Granulated sugar: Use regular granulated sugar or caster sugar.
- Oil: I used olive oil as a healthier option. You can also use regular oils, such as vegetable oil.
- Milk: Use regular whole-fat milk.
- pumpkin (pureed): When using a canned pumpkin puree, make sure it says "100% pure pumpkin" on the label. You can also roast a fresh pumpkin to make one. Check below to learn the steps.
- Dark rum: It adds a hint of depth to the flavor. You can omit it if you prefer.
- Cake flour: Cake flour is necessary to create a silky and fluffy chiffon cake texture. The cake does not rise the same with all-purpose flour.
- Baking powder: I often do not add baking powder for a plain chiffon cake, but a small amount is added today since the batter is heavier due to the pumpkin puree. It helps to push up the cake!
- Salt: It adds depth in flavor.
- Pumpkin spice: You can use a store-bought pumpkin spice or make homemade pumpkin spice. You can also omit it to make a basic pumpkin chiffon cake without the flavor.
- Egg white: Ensure egg yolks are not mixed to prevent the meringue from not whipping properly.
- Granulated sugar: A small amount is added to stabilize the meringue.
How can I make pumpkin purée from fresh pumpkin
Follow the 3 steps:
- Cut a fresh pumpkin in half and remove the pumpkin seeds inside.
- Place it flat (The cut side facing down) on a tray with parchment paper and roast it in the oven at about 400ºF | 204ºC (Adjust the temperature accordingly) until the center gets cooked through completely. It usually takes about 30 - 60 minutes although It heavily depends on the size of the pumpkin and the oven. The skin should get pretty dark in the oven but do not worry, the inside is not burned. Don't remove the skin before you bake the pumpkin since it helps to steam the pumpkin in the oven.
- Once it's cooled enough, remove the skin and puree it with a food processor.
How do I make homemade pumpkin spice?
You can buy pumpkin (pie) spice at local grocery stores or use my pumpkin pie spice recipe to make it quickly with 5 spices.
📌 6 Steps to Make Pumpkin Chiffon Cake
- Mix the yolk mixture in a bowl.
- Add the dry ingredients to the bowl and mix well.
- Make meringue with egg whites and sugar.
- Add the meringue to the bowl and fold to combine.
- Bake it in a chiffon cake pan.
- Let it cool completely before removing it from the pan.
📌 Step-by-step Instructions to Make Pumpkin Chiffon Cake
Now, let me share detailed tips on each step, which are crucial for making the pumpkin chiffon cake successful.
Mix the egg yolk mixture.
- Mix yolks and sugar in a large bowl with a whisk. Set aside the egg whites in a mixing bowl to make the meringue later.
- Add milk, oil, pumpkin puree, and dark rum. Mix until it looks smooth.
Should we whip the egg yolks?
You can, but it's not necessary for this recipe. When you whip sugar and yolks, they get pale in color, which means they contain more air in it. The air helps to create a fluffier and slightly taller chiffon cake although meringue does the main job.
I tend not to whip yolks for this recipe because baking powder is added, which is used to push the cake up in the oven against the heaviness and density of pumpkin puree. I often whip it when I don't add baking powder.
Add the flour mixture.
- Sift cake flour, baking powder, salt, and pumpkin spice altogether:
- Add it to the egg yolk mixture and mix until it looks very smooth.
Tip💡
The batter looks lumpy in the beginning. Be sure to mix well until smooth to avoid any small lumps of flour in the finished cake.
Make meringue.
- Whip egg whites until they look like stiff peaks, very fluffy and stiff.
- Add about half of the sugar when the meringue looks very bubbly.
- Add the remaining sugar when the meringue looks foamier.
- Mix it at low speed at the end to make the bubbles smaller. It leads to a more silky, fluffier cake texture. Use it right away while the condition is the best!
Tip💡
Ensure any liquids and oil (including yolks) are mixed in the egg white bowl and a whisk. They prevent the egg whites from whipping up well.
Add the meringue to the pumpkin mixture.
- Add ⅓ - ½ of the meringue into the pumpkin mixture and fold it with a whisk until 75 - 80% is mixed, add the rest of the meringue. Watch the video tutorial to check how to fold it with a whisk.
- Add the remaining meringue and fold it until it's almost evenly incorporated.
- Switch to a rubber spatula and clean the bottom sides of a bowl until evenly blended.
Tip💡
The French meringue separates very quickly in a short time. Use it right away while the condition is the best and re-whip it with a whisk attachment if it starts separating.
Bake the cake.
- Pour the cake batter into the chiffon cake pan (The bottom: 15 cm | 6 inches) and swirl the batter with a toothpick to eliminate bigger air bubbles.
- Bake it with the preheated oven at 340ºF (171ºC) for 40 - 45 minutes until the surface bounces back gently. You may hear slight bubble sounds when touching it but that is fine as long as it bounces back.
- Take it out of the oven and toss it gently to remove some steam and prevent the cake from deflating too much. Flip it and let the cake cool completely. It also prevents the cake from deflating too much.
How to take out a chiffon cake from the chiffon cake pan easily.
- Push down the center and side of the pan with your fingers all around.
- Flip the pan and detach it from the cake by pushing up the side of the pan.
- Push the side of the cake and twist the removable bottom to detach it from the cake.
You can also remove a chiffon cake by inserting a thin knife around the edge and center, but there is a risk of hurting the cake with it, leaving a more uneven color and surface. You do not worry about it by taking the cake out by hand.
📌 Whipped Cream Topping
Whip heavy cream and sugar until it reaches soft peaks.
I LOVE to eat this chiffon cake with a scoop of fluffy whipped cream! You can also frost the surface with it if you want to make it look fancy.
📌 Frequently Asked Questions
My chiffon cake deflated a lot after taking it out of the oven. Why?
It is normal to see your cake look deflated a little since chiffon cake is light and fluffy with less amount of flour compared to other types of sponges.
When it still deflated a lot, that usually means the cake was not baked long enough. Also, tossing the pan after it's baked and flipping to cool it helps for the cake to deflate slightly less.
What type of pan should I use to bake chiffon cake?
Use a chiffon cake pan with a removable bottom. Do not use a non-stick pan because the cake slides down and collapses more after it's baked. Avoid using a round pan since the center deflates more after it's baked.
Can I use all-purpose flour to bake this chiffon cake?
The cake is not going to be so fluffy with all-purpose flour mainly because all-purpose flour contains more glutens in it.
I highly recommend getting cake flour for the best result. Try online websites if you can not find them at local stores.
📌 VIDEO: Watch How To Make It!
Watch the video to learn how to make this pumpkin chiffon cake visually and have a deeper understanding of all!
Don't forget to subscribe if you liked it! 😉
📌 Other Holiday Recipes
If you loved this pumpkin spice chiffon cake, also try other fall baking recipes!
📌 Other Fluffy Cake Recipes
If you love chiffon cakes, also try other fluffy cake recipes!
- Strawberry Cream Cake (with chiffon cake)
- Vanilla Sponge Cake
- Chocolate Sponge Cake
- Matcha Sponge Cake
- Vanilla Roll Cake
📌 Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love to hear how you enjoyed it with your friends and family.
Pumpkin Spice Chiffon Cake
Equipment
- Chiffon cake pan The bottom diameter: 15cm | 6inch, The top diameter: 17cm | 6.7inch
- Bowl
- Whisk
- Spatula
- Sieve
- Stand mixer with a whisk or hand mixer
- Toothpick or something similar
Ingredients
In a bowl
- 2.1 oz Egg yolks about 4 eggs
- 1 oz Granulated sugar
- 1.4 oz Oil
- 1 oz Milk or 2 Tbsp
- 5.3 oz Pureed pumpkin
- 0.3 oz Rum or 2 tsp
- 2.8 oz Cake flour
- 1 teaspoon Baking powder
- A pinch Salt
- 1 tablespoon + ½ teaspoon Pumpkin spice If you don’t have pumpkin spice, add the: • Cinnamon 1.5 teaspoon • Ginger 1 teaspoon • Nutmeg ½ teaspoon • Allspice ¼ teaspoon • Clove ¼ teaspoon (All grounded)
Meringue
- 4.6 oz Egg white about 4 eggs
- 1.7 oz Granulated sugar
Whipped cream as a topping
- 3.5 oz Heavy cream Double the recipe if you like!
- 0.35 oz Granulated sugar
Instructions
Chiffon cake
- Mix the egg yolk mixture.1. Mix yolks and sugar in a large bowl with a whisk. Set aside the egg whites in a mixing bowl to make the meringue later. 2. Add milk, oil, pumpkin puree, and dark rum. Mix until it looks smooth.2.1 oz Egg yolks, 1 oz Granulated sugar, 1.4 oz Oil, 1 oz Milk, 5.3 oz Pureed pumpkin, 0.3 oz Rum
- Add the flour mixture.1. Sift cake flour, baking powder, salt, and pumpkin spice altogether.2. Add it to the egg yolk mixture and mix until it looks very smooth.Tip💡The batter looks lumpy in the beginning. Be sure to mix well until smooth to avoid any small lumps of flour in the finished cake.2.8 oz Cake flour, 1 teaspoon Baking powder, A pinch Salt, 1 tablespoon + ½ teaspoon Pumpkin spice
- Make meringue.1. Whip egg whites until they look like stiff peaks, very fluffy and stiff. 2. Add about half of the sugar when the meringue looks very bubbly.3. Add the remaining sugar when the meringue looks foamier.4. Mix it at low speed at the end to make the bubbles smaller. It leads to a more silky, fluffier cake texture. Use it right away while the condition is the best!Tip💡Ensure any liquids and oil (including yolks) are mixed in the egg white bowl and a whisk. They prevent the egg whites from whipping up well.4.6 oz Egg white, 1.7 oz Granulated sugar
- Add the meringue to the pumpkin mixture.1. Add ⅓ - ½ of the meringue into the pumpkin mixture and fold it with a whisk until 75 - 80% is mixed, add the rest of the meringue. Watch the video tutorial to check how to fold it with a whisk. 2. Add the remaining meringue and fold it until it's almost evenly incorporated.3. Switch to a rubber spatula and clean the bottom sides of a bowl until evenly blended.Tip💡The French meringue separates very quickly in a short time. Use it right away while the condition is the best and re-whip it with a whisk attachment if it starts separating.
- Bake the cake.1. Pour the cake batter into the chiffon cake pan (The bottom: 15 cm | 6 inches) and swirl the batter with a toothpick to eliminate bigger air bubbles.2. Bake it with the preheated oven at 340ºF (171ºC) for 40 - 45 minutes until the surface bounces back gently. You may hear slight bubble sounds when touching it but that is fine as long as it bounces back.3. Take it out of the oven and toss it gently to remove some steam and prevent the cake from deflating too much. Flip it and let the cake cool completely. It also prevents the cake from deflating too much.How to take out a chiffon cake from the chiffon cake pan easily.1. Push down the center and side of the pan with your fingers all around.2. Flip the pan and detach it from the cake by pushing up the side of the pan.3. Push the side of the cake and twist the removable bottom to detach it from the cake.
Whipped cream as the topping
- Add heavy cream and sugar in a bowl and whip it until it looks fluffy yet soft. Enjoy it with a slice of the cake!3.5 oz Heavy cream, 0.35 oz Granulated sugar
Video
Notes
Nutrition
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