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Hazelnut Chiffon Cake

 Hazelnut Chiffon Cake
The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. —Joylyn Trickel
12-16 ServingsPrep: 1 hour Bake: 1 hour + cooling


  • 2-1/4 cups cake flour
  • 1-1/2 cups sugar
  • 1 cup finely chopped hazelnuts, toasted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 egg yolks
  • 2/3 cup water
  • 1/2 cup canola oil
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 8 egg whites
  • 1-1/2 teaspoons cream of tartar
  • 3/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons hot brewed coffee


  • In a large bowl, combine the flour, sugar, hazelnuts, baking powder
  • and salt. Whisk the egg yolks, water, oil and vanilla; add to dry
  • ingredients. Beat until well blended. In another large bowl, beat
  • egg whites and cream of tartar on medium speed until soft peaks
  • form; fold into batter.

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Hazelnut Chiffon Cake (continued)

Directions (continued)

  • Gently spoon into an ungreased 10-in. tube pan. Cut through the
  • batter with a knife to remove air pockets. Bake on the lowest rack
  • at 325° for 60-70 minutes or until top springs back when lightly
  • touched. Immediately invert the pan onto a wire rack; cool
  • completely. Carefully run a knife around edges and center tube to
  • loosen; remove cake.
  • In a small bowl, cream butter and confectioners' sugar. Beat in the
  • baking cocoa, vanilla and enough coffee to achieve desired
  • consistency. Frost cake. Yield: 12-16 servings.