Abstract: In order to explore the optimal formula of xylitol Boletus edulis walnut chiffon cake, the sensory score was used as the evaluation index, and the optimal addition amounts of Boletus edulis powder, xylitol, milk and walnut particles on the cake surface were screened by single factor experiments, and then the optimal ratio of Boletus edulis powder, xylitol and milk was optimized using D-optimal mixture method. The results showed that the optimal cake formula was determined as follows: 3.94 g of Boletus edulis powder, 15.55 g of xylitol, 16.01 g of milk, 70 g of egg white, 35 g of egg yolk, 12 g of low gluten flour, 6 g of corn starch, 13 g of edible oil, 0.3 g of walnut particles added on the cake surface. Cake baking conditions were determined as follows: upper and lower temperature of 130 ℃, time of 30 min. Under the formula and technology, the xylitol Boletus edulis walnut chiffon cake presented rich aroma with soft and delicious tastes, and was suitable for people of all ages to eat as leisure food.