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–+ servings
Spice Chiffon Cake
This tall, tender chiffon cake riffs on classic mid-century baking, when tube-pan cakes were prized for their lofty crumb and dramatic presentation. Unlike butter cakes, a chiffon uses oil and a cloud of whipped egg whites to keep the crumb feathery and moist, making it a perfect canvas for cozy baking spices. Here, cinnamon, nutmeg, cloves, and allspice warm every bite, echoing the comforting flavors of fall markets and holiday kitchens. The cake bakes in an ungreased tube pan so it can climb the sides, then cools inverted to lock in height. A cooked brown-sugar frosting, thickened with a quick flour-milk base, finishes the cake with a creamy caramel note and a nutty crunch from chopped pecans. It’s a showpiece dessert that tastes like nostalgia and slices like a dream.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling & Assembly 1 hour 30 minutes
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 620 kcal

Ingredients
  

Cake

  • 2¼ cups all-purpose flour (sifted )
  • 1⅓ cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground allspice
  • ½ cup neutral salad oil (e.g., canola)
  • 7 eggs (separated (yolks lightly beaten; whites equal ~1 cup))
  • ¾ cup cold water
  • ½ tsp cream of tartar

Brown-Sugar Pecan Frosting

  • ¼ cup unsalted butter (or Oleo)
  • 2½ tbsp all-purpose flour
  • ¾¼ tsp salt
  • ½ cup milk
  • ½ cups packed brown sugar
  • 3 cuos confectioners’ sugar (sifted, as needed)
  • 1 cup chopped pecans

Instructions
 

Step 1: Prep Pan & Oven

  • Preheat oven to 325°F (165°C). Leave a 10-inch tube (angel food) pan ungreased.

Step 2: Sift Dry Base

  • In a large bowl sift together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.

Step 3: Make a Well

  • Make a well in the dry ingredients; add oil, beaten egg yolks, and cold water.

Step 4: Mix Yolks Batter

  • Beat with a spoon or mixer on low until very smooth; set aside.

Step 5: Whip Egg Whites

  • In a clean large bowl place egg whites and cream of tartar. Beat to very stiff peaks.

Step 6: Combine Batter

  • Gradually pour the yolk mixture over the whipped whites. Gently fold with a rubber spatula until just blended and no streaks remain.

Step 7: Fill Pan

  • Pour batter into the ungreased 10-inch tube pan. Smooth the top.

Step 8: First Bake

  • Bake at 325°F for about 55 minutes.

Step 9: Finish Bake

  • Increase oven to 350°F (175°C) and bake 10–15 minutes longer, until a tester comes out clean.

Step 10: Invert & Cool

  • Immediately invert the pan (use pan legs or a bottle) and let the cake hang until completely cool.

Step 11: Release Cake

  • Run a thin knife around edges and tube to release. Turn out onto a serving plate/cake stand.

Step 12: Start Frosting - Roux

  • In a saucepan melt butter over medium heat. Remove from heat; whisk in flour and salt until smooth.

Step 13: Add Milk & Cook

  • Gradually whisk in milk. Return to medium heat; cook, stirring constantly, until thickened and it just boils. Boil 1 minute.

Step 14: Dissolve Brown Sugar

  • Remove from heat; whisk in brown sugar until fully melted and glossy. Let cool until warm.

Step 15: Finish Frosting

  • Beat in confectioners’ sugar, a cup at a time, until thick and spreadable. Stir in chopped pecans.

Step 16: Frost Cake

  • Spread frosting over the cooled cake, letting some swoops cascade down the sides.

Step 17: Set & Slice

  • Let frosting set 15–20 minutes. Slice with a serrated knife.

Step 18: Serve

  • Serve plain or with lightly sweetened whipped cream.

Tips

  • Substitute 1 tsp vanilla in the yolk batter for extra aroma.
  • Swap ¼ tsp each cardamom and ginger for a spicier profile.
  • No pecans? Use walnuts or leave nuts out for a smooth frosting.
  • For lighter frosting, stop at 2 cups confectioners’ sugar and spread while slightly warm.
  • Ensure the mixing bowl for whites is grease-free; any fat will deflate the cake.
  • If you lack tube-pan legs, invert the pan over a sturdy bottle to cool.

Nutrition

Calories: 620kcalCarbohydrates: 100gProtein: 7gFat: 23gSaturated Fat: 4.5gPolyunsaturated Fat: 5.5gMonounsaturated Fat: 11.5gTrans Fat: 0.5gCholesterol: 120mgSodium: 220mgPotassium: 150mgFiber: 1.5gSugar: 75gVitamin A: 600IUCalcium: 60mgIron: 1.5mg
Keyword chiffon cake, fluffy cake, holiday baking, homemade cake, spice cake, tube pan cake, vintage recipe, warm spices
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