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Hazelnut Chiffon Cake with Mocha Buttercream

With Mazola® Vegetable Oil

Serving Size Icon


16 Servings

Total Time Icon


1 Hour 25 Minutes

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  • 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® Vegetable 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


  1. Preheat oven to 325ºF.
  2. Combine flour, sugar, nuts, soda and salt. Add water, oil, egg yolks and vanilla; beat until smooth using an electric mixer.
  3. 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.
  4. 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.
  5. Remove cake from pan. Frost top and sides with Mocha Buttercream.


  1. 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 Tip: 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.