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Made with red date puree, brown sugar, and finely chopped walnuts, this chiffon is light, fragrant, and full of nostalgic flavor.

Lately, I’ve been on a serious chiffon cake streak—I can’t stop baking them. There’s something so satisfying about the soft, airy crumb and how well chiffon cakes take on different flavors. I’ve been brainstorming all kinds of combinations lately, and this red date walnut chiffon cake has got me especially excited.

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Inspiration for this flavor

The idea came from a traditional Chinese treat—red date walnut candy—a chewy, nutty snack with deep, earthy sweetness. I thought: why not take those same flavors and turn them into a light and fluffy chiffon cake? The result totally delivered. This cake has a subtle aroma of red dates, little bits of finely chopped walnuts, and a soft, moist texture that makes it hard to stop at just one slice.

Why You’ll Like This Recipe

1. Ultra soft, fluffy, and moist—just like every chiffon cake should be.
2. Naturally flavored with red dates and brown sugar for a deep, mellow sweetness.
3. Finely chopped walnuts add gentle texture and a nutty bite.
4. No artificial flavoring—just simple ingredients with a nostalgic twist.
5. A unique East-meets-cake moment inspired by classic Chinese flavors.

Ingredients and Substitutions

1. Red Dates (a.k.a. Jujubes)
Red dates give this cake its subtle, earthy sweetness and unique aroma. Use soft, pitted red dates for easier blending.
Substitute: If you can’t find red dates, you could try Medjool dates, Deglet Noor dates, dried figs or prunes for a similar texture, but keep in mind the flavor will be different.
2. Whole Milk
Used to blend with the red dates and in the batter to add moisture and richness.
Substitute: Dairy-free milk like oat or soy milk can work if you’re making a dairy-free version.
3. Oil
Neutral oil like avocado, canola, grapeseed, or sunflower oil keeps the chiffon soft and tender.
Substitute: Avoid using butter. It changes the texture and lift.
4. Egg Yolks & Egg Whites
Chiffon cake relies on whipped egg whites for structure and lift. The yolks provide richness.
Substitute: There are NO great egg substitutes for chiffon if you’re going egg-free, as the structure depends on whipped egg whites.
5. Cake Flour
Cake flour gives chiffon cakes that fine, soft crumb.
Substitute: If you don’t have cake flour, use 63g all-purpose flour + 7g cornstarch as a DIY cake flour alternative.
6. Brown Sugar
Adds moisture and depth to the flavor, complementing the red dates beautifully.
Substitute: White sugar can be used, but the flavor won’t be as rich.
7. Lemon Juice
Helps stabilize the meringue by lowering the pH.
Substitute: Use cream of tartar (⅛ tsp) or white vinegar if you don’t have lemon juice.
8. Chopped Walnuts
Toasted walnuts add a lovely nutty texture that pairs well with red dates.
Substitute: Pecans or chopped almonds work too. You can also omit the nuts if needed.

Tips for Success

Use soft red dates: They blend better and give you a smoother puree.
Don’t overbake: Watch the top closely during the second bake—it should be golden and springy.
Chop the walnuts finely so they don’t sink or create air pockets in the batter.
Slitting the top mid-bake helps the cake rise evenly and prevents cracking.

Why Slit the Top of the Cake Mid-Bake?

Lately, I have been really into slitting the top of the chiffon cake after the initial high-temperature bake. It gives the chiffon cake that “crown” top, which I really like. It also helps the cake rise evenly and prevents random cracks from forming. When you first bake the cake at a higher temperature, the surface sets quickly while the inside continues to expand. If the top isn’t given a place to open up naturally, it can crack in unpredictable ways.
By carefully slitting the top with a sharp knife, you’re controlling where the cake opens up as it continues to bake. This gives it that beautiful domed look and helps it rise taller without collapsing or tearing. After the slit, the temperature is reduced so the cake can finish baking more gently and evenly inside.

Frequently Asked Questions

1. Can I use red date paste instead of whole red dates?
Yes, you can use a good-quality store-bought red date paste if it’s smooth and not overly thick. You may need to adjust the milk slightly to get the right consistency for the batter.
2. Can I use white sugar instead of brown sugar?
You can, but the flavor won’t be as deep. Brown sugar gives the cake a warm, caramel-like sweetness that pairs beautifully with red dates and walnuts.
3. What oil is best for chiffon cakes?
Neutral oils like canola, sunflower, or grapeseed are ideal. Avoid strong-flavored oils like olive oil unless you’re going for a specific flavor profile.
4. How do I store this cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it (let it come to room temp before serving).
5. Can I bake this in a regular round pan?
This is the question I get most of the time. Chiffon cakes really need a tube pan for the best rise and texture. A regular pan won’t allow the cake to cling and rise properly without collapsing. Besides, the cake needs to be cooled upside down and the tube pan is your best bet!