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KitchAnnette Chiffon Cake

7-Layer Chiffon Cake with Blood Orange Buttercream

Annette Zito, KitchAnnette™
Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert
Servings 8


  • 2 - 9" Cake Pans (or more)
  • Mixer
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Cooling Racks


The Cake:

  • 2-1/4 cup cake flour (not self-rising)
  • 1-1/2 tsp baking powder
  • 1 tsp salt
  • 1-3/4 cups sugar, divided
  • 7 eggs, large, yolks
  • 8 eggs, large, whites
  • 1/2 cup canola oil
  • 1 cup milk
  • 2 tsp vanilla
  • 1/2 tsp cream of tartar

The Frosting:

  • 1-1/2 cup butter, room temperature
  • 5-1/2 cups powdered sugar
  • 2 blood oranges, juiced and zested (1/2 cup juice)
  • 1 tsp vanilla
  • edible flowers (optional)


The Cake:

  • In a large bowl, mix flour, baking powder, salt, and 1-1/4 cup sugar. Set aside.
  • In a medium bowl, whisk egg yolks, oil, milk, and vanilla. Add to dry ingredients and combine until smooth. Set aside.
  • In a medium bowl, beat egg whites and cream of tartar until frothy. Add remaining sugar and whip until stiff peaks form.
  • Gently mix about 1/3 egg white mixture into cake batter. Fold in remaining egg white mixture, keeping it airy.
  • Grease, flour, and add a parchment layer to cake pans. Add a heaping 3/4 cup of batter to each pan, spreading evenly. Don't forget the edges.
  • Bake at 375° for about 10 minutes, or until slightly golden. Cool on racks, clean pans, and repeat until you have 7 layers.

The Frosting:

  • In large mixing bowl, cream butter. Gradually add powdered sugar until well combined.
  • Add blood orange juice, zest, and vanilla. Beat until smooth.

Building the Cake:

  • Add one cake layer to a cake plate, then add frosting, and so on until you get to the top layer. Liberally frost the top and sides. Add flowers as you like and serve.