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+ servings

Cheese Chiffon Cake

Craving a cheesy treat? You have to try this Cheese Chiffon Cake that is loaded with a generous topping of shredded cheddar cheese.
Course Dessert
Cuisine Asian, Filipino
Keyword cheese chiffon cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 10
Calories 329 kcal
Author sanna


For the Chiffon Cake

  • 4 egg yolks from large eggs at room temperature
  • 1/4 cup sugar
  • 75 grams cheddar cheese this is about 3/4 cup shredded
  • 1/2 cup milk
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 1/2 tbsp baking powder
  • 4 egg whites from large eggs at room temperature
  • 1/4 cup sugar


  • 1/2 cup softened butter
  • 1/2 cup icing sugar
  • 6 tsp milk
  • 1/2 tsp vanilla extract
  • 3/4-1 cup shredded cheddar cheese


  1. Preheat oven to 350 F. Melt the cheddar cheese with the milk and vegetable oil in a medium saucepan over medium heat. Let cool.

  2. In a large mixing bowl, whisk together the yolks and sugar until pale in color. Add the vanilla extract and the cooled cheese mixture and mix well. Combine all-purpose flour and baking powder and sift over the flour mixture. Stir the batter well until smooth.

  3. In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites until foamy. Gradually add in the sugar as you continue to beat until the egg whites form firm peaks. Fold the egg whites to the yolk batter in three additions, gently combining until the batter is uniform in color.

  4. Pour the batter into an ungreased 10-inch tube pan. Bake at 350 minutes for 30-35 minutes, or until the cake springs back to the touch and a skewer inserted at the center of the cake comes out clean. Cool the cake on a wire rack or upside down on top of an overturned mug.

  5. To release the cake, loosen the sides with a knife and gently remove the loose bottom of the pan. Gently lift the cake and transfer the cake upside down on a cake serving plate.

Make the Buttercream

  1. In a mixing bowl, whip the butter with a mixer until light and fluffy. Add the icing sugar, milk and vanilla extract and beat until smooth. You may add a little more milk (one tsp at a time) to thin down the buttercream to your desired consistency.

  2. Spread the buttercream on top of the cake and top with the shredded cheese.

Recipe Notes

Nutrition Facts
Cheese Chiffon Cake
Amount Per Serving (1 serving)
Calories 329 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 120mg40%
Sodium 211mg9%
Potassium 140mg4%
Carbohydrates 29g10%
Sugar 16g18%
Protein 8g16%
Vitamin A 565IU11%
Calcium 173mg17%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

  • Choose a higher fat percentage white cheddar cheese. The higher fat content, the better. 
  • The cake won't fill out the entire tube pan, and the baked cake will shrink to half its initial size (about 3-4.5 inches in height) upon cooling.