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Hazelnut Chiffon Cake with Mocha Buttercream

  • Expert
  • 16 servings
  • 20 min
Baking Success Or Baking Mess


2-1/4 cups all-purpose flour
1-1/2 cups sugar
1 cup toasted and finely chopped hazelnuts
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup water
1/2 cup Mazola® Corn Oil
7 egg yolks
1 tablespoon pure vanilla extract
7 egg whites
1-1/2 teaspoons cream of tartar
3/4 cup butter
1-1/2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 to 4 tablespoons strong brewed coffee


Preheat oven to 325ºF.

Combine flour, sugar, nuts, soda and salt. Add water, oil, egg yolks

and vanilla; beat until smooth using an electric mixer.

Beat egg whites and cream of tarter in a separate bowl until stiff

peaks form. Gently fold beaten egg whites into batter. Pour

into ungreased 10-cup angel food cake pan.

Bake for 60 minutes or until top springs back when touched. Remove cake from oven and immediately invert pan onto glass bottle or metal

funnel; cool completely.

Remove cake from pan. Frost top and sides with Mocha


Frosting :

Beat butter with electric mixer until light and fluffy. Add sugar,

cocoa powder, vanilla and 3 tablespoons coffee; beat until very

light and of spreading consistency. (Add additional coffee if

needed to obtain desired consistency).

RECIPE NOTE #1: To toast hazelnuts, spread in a single layer

in shallow baking pan; toast at 375º F for 5 to 10 minutes,

shaking pan once or twice . To remove skins, rub nuts, while

still warm between palms of hands or in a kitchen towel.

RECIPE NOTE #2: This cake is also excellent with English walnuts substituted for the hazelnuts.

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