Soft and Fluffy Cream Cheese Chiffon Cake

Name: Cream Cheese Chiffon Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 70 cc milk; 60 gr cream cheese; 33 gr butter; 78 gr flour; 4 egg yolk; 1/2 tsp vanilla extract; 1/2 tsp salt; 4 egg white; 1/4 tsp salt; 83 gr sugar; 1/2 tsp lemon juice; 50 gr cheese (grated)

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Light, airy, and full of cheesy aroma, this Cream Cheese Chiffon Cake is the kind of treat that disappears slice by slice before you even realize it. It’s incredibly fluffy, perfectly moist, and just the right balance of sweet and savory. If you love soft, bakery-style cakes, this one belongs on your table.

Cheese chiffon cake with a few slices on a black plate.

A Quick Look at the Recipe

🏷️ Recipe Name: Cream Cheese Chiffon Cake
⏱️ Ready In: ~ 1 hours 15 minutes
🍽️ Serves: 20 slices
🔥 Calories: 80 kcal per slice (estimate)
🧾 Main Ingredients: Cream cheese, egg, cheddar cheese, milk, butter, flour, vanilla extract, salt, sugar, lemon juice.
🥗 Dietary Info: Vegetarian friendly
🧠 Difficulty: Easy with step-by-step guide.

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Cream Cheese Chiffon Cake is one of those treats that feels simple yet unforgettable. It is soft, airy, and perfectly balanced between sweet and savory. If you love light, cloud-like cakes with a gentle cheesy flavor and rich aroma, you’re in for something special.

This version has the cozy character of Asian bakery-style chiffon cakes—moist, fluffy, and just cheesy enough to make the flavor stand out without overwhelming the delicate texture. It’s perfect for afternoon tea, celebrations, or whenever you’re craving a light homemade cake.

If you enjoy chiffon cakes, you may also like my Pumpkin Chiffon Cake, Pandan Chiffon Cake, Chocolate Chiffon Cake, each with its own unique flavor while keeping that signature chiffon softness.

If you’re ready for a chiffon cake that disappears faster than you expect, let’s get baking!

Why You Will Love This Recipe

Soft, fluffy, and airy – This Cream Cheese Chiffon Cake has the light, cloud-like texture chiffon cakes are famous for, making every bite feel delicate and melt-in-your-mouth.
Rich cream cheese flavor – The cream cheese adds a subtle tanginess and rich aroma that perfectly balances the cake’s sweetness without making it heavy.
Perfect for any occasion – Whether you’re serving it for afternoon tea, birthdays, family gatherings, or holiday celebrations, this elegant cake always feels special.
Moist and tender crumb – Thanks to the combination of cream cheese and oil, this cake stays wonderfully moist while maintaining its signature airy texture.
Beautiful bakery-style cake at home – With its tall rise, golden color, and soft interior, this chiffon cake looks and tastes like something from your favorite Asian bakery.

Recipe Ingredients

Cheese chiffon cake ingredients with labels.

Ingredient Notes

Cream Cheese – Use your favorite brand, but a dense, block-style cream cheese works best for this recipe. Let it soften at room temperature for about 15 minutes before mixing so it blends smoothly into the batter without lumps.

Cheddar Cheese – Cheddar gives this cake its signature savory-sweet flavor. You can chop it into small cubes if you like little cheese pockets inside the cake, but shredded cheddar works beautifully as a topping and keeps the texture light and fluffy.

Milk – Milk adds moisture and helps create that soft, tender crumb chiffon cakes are known for. Whole milk is ideal, but low-fat milk also works if that’s what you have on hand.

Be sure to check out the full recipe and ingredient list below

How to Make Cheese Chiffon Cake

Step by step photos of preparing the cream cheese for the batter.

STEP 1. Melt the cheese mixture. Place the cream cheese, milk, and butter in a heatproof bowl (Image 1). Set the bowl over a saucepan with simmering water and gently melt everything together while stirring (Image 2). Once melted, strain the mixture to remove any lumps (Image 3). Set aside and let it cool completely (Image 4).

Step by step photos of whisking the egg yolk batter.

STEP 2. Prepare the egg yolk batter. In a separate bowl, whisk the egg yolks with a pinch of salt until slightly pale (Images 5, 6). Add the cooled cream cheese mixture (Image 7) and whisk until smooth. Mix in the vanilla extract (Image 8).

Step by step photos of mixing the flour into the batter.

STEP 3. Add the dry ingredients and make meringue. Sift in the flour (Images 9, 10) and whisk until the batter is smooth and well combined (Image 11).
In another clean bowl, whip the egg whites until foamy (Image 12). Gradually add sugar in three additions while beating (Image 13). Add salt and lemon juice, then continue beating until soft peaks form (Image 14).

Step by step photos of mixing the meringue into the egg yolk batter.

STEP 4. Fold the batter. Add about one-fourth of the meringue into the yolk mixture (Image 15) and whisk to lighten the batter. Then transfer it back into the remaining meringue (Image 16) and gently whisk or fold until fully combined. The batter should be silky, pale yellow, and slightly thick.

Step by step photos of preparing to bake the cheese chiffon cake.

STEP 5. Bake the cake. Pour the batter into an ungreased chiffon cake pan (Image 17). Top with shredded cheddar cheese (Image 18). Bake in a preheated oven at 338°F (170°C) for 45–55 minutes, rotating halfway through. Check doneness with a skewer, it should come out clean (Image 19).

Once baked, immediately invert the pan and let the cake cool upside down to prevent shrinking (Image 20). After cooling, use a thin plastic knife to release the cake from the pan. Slice and serve. Enjoy your fluffy, irresistible Cheese Chiffon Cake!

Pro Tips

Use room-temperature ingredients – Cold cream cheese or milk can make the batter lumpy and harder to mix. Soft, room-temperature ingredients blend smoothly and help create an even texture.
Do not grease the chiffon pan – The batter needs to cling to the sides of the pan so it can rise tall and airy. Greasing will make the cake collapse.
Beat the egg whites to soft–medium peaks – Stiff meringue may cause the cake to crack or create uneven holes, while soft peaks keep the texture tender and fluffy.
Fold gently, not aggressively – Over-mixing can deflate the batter and result in a dense or gummy crumb. Stop folding as soon as you no longer see streaks of white.
Cool the cake upside down – This prevents shrinkage and helps maintain structure. If your pan doesn’t have built-in legs, balance it on a bottle (like in the photo).
Let the cake cool completely before removing – Removing it while warm may tear or deflate the crumb.

Serving Suggestions

Enjoy this soft and fluffy Cheese Chiffon Cake on its own or pair it with a cozy drink. It goes beautifully with milk tea–style beverages like Earl Grey Milk Tea or Assam Milk Tea, where the fragrant tea complements the savory-sweet cheese flavor. If you’re craving something colorful and floral, serve it with a soothing Butterfly Pea Latte, Strawberry Milk, or Rose Milk Tea, the combination feels like a café treat.

Three slices of cheese chiffon cake on a golden plate.

Cream Cheese Chiffon Cake FAQs

Why did my chiffon cake collapse after baking?

This usually happens when the egg whites are overbeaten, underbeaten, or folded too aggressively into the batter. Removing the cake from the pan too early or failing to cool it upside down can also cause it to collapse.

Why is my cheese chiffon cake dense and not fluffy?

Dense texture often results from under-whipped egg whites, overmixing during folding, or ingredients that were too cold to blend properly.

Can I use cake flour or all-purpose flour?

Cake flour is ideal because it produces a softer, lighter crumb. All-purpose flour can be used, but the cake may be slightly denser and less delicate.

Can chiffon cake be frozen?

Yes. Wrap individual slices or the entire cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

Can chiffon cake be refrigerated?

Yes. Because this recipe contains cream cheese, it is best stored in an airtight container in the refrigerator for up to 5 days. Let the cake sit at room temperature for 15–20 minutes before serving for the best texture.

A slice cheese chiffon cake torn into two revealing the fluffy texture.

Storage

Store the Cream Cheese Chiffon Cake in an airtight container to keep it soft and moist. Because this cake contains cheese, it’s best kept in the refrigerator, where it will stay fresh for up to 5 days.

If you want to store it longer, you can freeze individual slices. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll stay good for about 1 month.