Peppermint Chiffon Cake

Peppermint Chiffon Cake


"Use cake flour and peppermint extract to deliver an oh-so-minty cake, perfect for Christmas-time entertaining!"


servings 330 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Separate the eggs.
  3. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
  4. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
  5. Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
  6. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
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  1. 18 Ratings


Mmm!! This cake is really good. I didn't have any cake flour so for each one cup of flour needed, I used one cup of regular flour, minus 2 tbsp. and then added 2 tbsp. of cornstarch. It worke...

very good, made for x-mas eve birthday cake, left out food coloring, bake a little longer than barely brown, top with glaze of peppermint, milk, butter, sugar, and crushed candy canes and melted...

This was absolutely delicious. Everyone wanted the recipe. Looks more complicated than it really is. Very easy to make. I frosted it with cool whip and put some holiday sprinkles on top. Ra...

this more like a sponge cake, it has great flavor, and I made a peppermint icing to go on it, next time I'll reduce the eggs and add vetable oil or butter to give more of a cake texture.

This is a lovely cake. I only used 1 tsp of peppermint because I was almost out and I wanted to frost with peppermint icing too. The frosting is really what made this cake excellent, thus 4 st...

While I haven't made this particular Chiffon cake, the recipe is exactly the same as mine for Maple Chiffon - Just sub mapline for the peppermint. This is a cake I have made for 30 years and it...

i enjoyed the taste of the cake immensely. it was very fluffy, but i have to agree that it was a bit dry. I used the "vanilla glaze" from this site, adding in a tsp or so of peppermint extract ...

The peppermint was delicious. It had a very smooth after-taste. The cake was not overwhelming. It would make a light after dinner dessert. I did not have cake flour so I substituted all-purpose ...

I've never NEVER rated a recipe so low, but I really had great expectations for this one and it sorely disappointed. It was a heck of a lot of work for the end result. I made a glaze with powd...