Butterscotch Chiffon Cake

Kitchen Tested
  • Yield 20 servings

Rich penuche frosting adds layers of decadence to an otherwise fluffy, Angel Food-like cake.

Butterscotch Chiffon Cake Recipe
Mark Boughton Photography / styling by Teresa Blackburn


2 1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
2 cups brown sugar, lightly packed
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla extract
6 egg whites
1/2 teaspoon cream of tartar
Penuche Frosting
2 2/3 cups brown sugar, lightly packed
2/3 cup milk
2/3 cup butter
1/4 teaspoon salt


  1. Preheat oven to 325F.
  2. Whisk together flour, baking powder and salt. Add brown sugar; mix well. Add oil, egg yolks, cold water and vanilla; beat until smooth.
  3. Beat egg whites with cream of tartar until stiff peaks form. Gently fold into batter.
  4. Pour batter into ungreased 10-inch tube pan; bake 55 minutes or until the top springs back when lightly touched. Invert cake and let it hang upside down on a bottle until completely cooled.
  5. Loosen sides with a knife or spatula, then turn pan over and knock pan to release cake.
  6. To make penuche frosting, combine all ingredients in a saucepan; cook, stirring constantly, over low heat until combined, then bring to a full boil.  Boil 7 minutes; remove from heat. Let cool completely. Chill 2 hours. Beat until thick and creamy. Spread over sides and top of cooled cake.



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