If you’re looking for a dessert that’s elegant, festive, and irresistibly delicious, this Chiffon Cake with Cranberry Glaze is just what you need. The chiffon cake’s soft, airy texture pairs perfectly with a vibrant cranberry glaze that adds a sweet-tart kick and gorgeous finish. Whether you’re celebrating a special moment or simply baking for the joy of it, this cake offers a delightful experience from the first bite to the last.
In this guide, you’ll find:
- A full list of ingredients
- Easy-to-follow step-by-step instructions
- Serving ideas & storage tips
- Pro tips for perfect results
- Common mistakes to avoid
Let’s get started!
🧾 Ingredients
For the Chiffon Cake:
- 6 large eggs, separated (room temperature)
- 2 cups all-purpose flour (sifted)
- 1 ½ cups granulated sugar (reserve ¼ cup for egg whites)
- 1 tablespoon baking powder
- ½ cup vegetable oil
- ¾ cup whole milk (room temperature)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Cranberry Glaze:
- 2 cups fresh cranberries
- ½ cup granulated sugar
- ¼ cup water (adjust as needed)
👩🍳 How to Make Chiffon Cake with Cranberry Glaze
Step 1: Prep Your Equipment
- Preheat your oven to 325°F (160°C).
- Use an ungreased 10-inch tube pan for best results.
- Ensure all mixing bowls (especially for egg whites) are clean and dry.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups flour
- 1 ¼ cups sugar (reserve ¼ cup)
- 1 tablespoon baking powder
- ¼ teaspoon salt
Step 3: Combine Wet Ingredients
In a separate bowl, beat together:
- 6 egg yolks
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
Mix until smooth and light in color.
Step 4: Combine Wet and Dry
Gradually mix the wet mixture into the dry ingredients. Stir gently with a spatula or whisk until smooth. Don’t overmix—just combine until no lumps remain.
Step 5: Whip the Egg Whites
In a clean bowl:
- Beat 6 egg whites until soft peaks form.
- Slowly add the reserved ¼ cup sugar and continue beating until stiff peaks form.
Gently fold the whipped egg whites into the batter in three parts. Use a spatula and fold carefully to maintain the airiness.
Step 6: Bake the Cake
- Pour the batter into the ungreased tube pan.
- Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
- Do not open the oven early, as this can cause the cake to deflate.
Step 7: Cool the Cake Upside Down
Invert the pan immediately after removing it from the oven. Cool completely before removing the cake from the pan. This prevents collapse and helps the cake maintain its height.
🍒 How to Make Cranberry Glaze
In a small saucepan:
- Combine 2 cups cranberries, ½ cup sugar, and ¼ cup water.
- Cook over medium heat for 8–10 minutes, until cranberries burst and mixture thickens.
- Strain for a smooth glaze or leave slightly chunky for texture.
- Let it cool before pouring over the cake.
🍽️ Serving Suggestions
- Drizzle the glaze over the cooled chiffon cake and let it drip naturally.
- Garnish with:
- Fresh cranberries
- Mint leaves
- A dusting of powdered sugar
- Serve with whipped cream, crème fraîche, or vanilla ice cream.
- Great with tea or coffee for afternoon gatherings.
🧊 Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Slice and wrap individual pieces in plastic wrap, then store in an airtight container or freezer bag for up to 1 month.
Let thaw at room temperature before serving.
⚠️ Common Mistakes to Avoid
| Mistake | Fix |
|---|---|
| Not preheating oven | Always preheat to 325°F for proper rising |
| Overmixing the batter | Mix until just combined |
| Using cold eggs | Use room temperature eggs for better volume |
| Removing cake too soon | Cool the cake completely upside down before unmolding |
| Not weighing ingredients | Use a kitchen scale for accuracy |
💡 Tips & Variations
- Use cake flour for a finer crumb.
- Add orange or lemon zest to the batter for citrus notes.
- For added texture, sprinkle shredded coconut or chopped nuts on the glaze.
- Want a lighter version? Use maple syrup or honey in place of some sugar.
- For a fancier dessert, layer chiffon slices with whipped cream & glaze to create a trifle.
📄 Quick Recipe Card
Chiffon Cake with Cranberry Glaze
Prep: 20 min | Bake: 55 min | Total: ~1 hr 30 min | Servings: 10–12
Ingredients:
- Eggs, flour, sugar, oil, milk, baking powder, cranberries, vanilla
Steps:
- Whisk dry ingredients.
- Mix wet ingredients and combine with dry.
- Whip egg whites and fold in.
- Pour into pan, bake, cool upside down.
- Make cranberry glaze and top the cake.
Serve with: Cream, mint, cranberries
Store: 3 days (fridge) / 1 month (freezer)
🎉 Final Thoughts
This Chiffon Cake with Cranberry Glaze is more than just a dessert—it’s a celebration of flavor, color, and texture. Light, moist, and topped with a beautifully tart glaze, it’s the kind of cake that makes every bite feel special.
