Hazelnut Cake Recipe
Nutty, moist, and absolutely decadent — this Hazelnut Cake is a celebration of deep, roasted flavor and soft, tender texture. Whether layered with chocolate ganache, topped with whipped cream, or enjoyed plain with coffee, hazelnut cake brings a naturally rich, earthy sweetness that stands out from the usual vanilla or chocolate desserts.
This cake is perfect for special occasions like birthdays, holidays, or even weddings. The ground hazelnuts in the batter lend both flavor and moisture, and the optional hazelnut buttercream or ganache turns it into a bakery-quality showpiece.
Ingredients
For the Hazelnut Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (120g) finely ground hazelnuts (toasted and skinless)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
- ½ cup (120ml) sour cream or plain yogurt
Optional Fillings or Frostings (choose one):
- Chocolate Ganache
- 8 oz (225g) semi-sweet chocolate, chopped
- 1 cup (240ml) heavy cream
- Hazelnut Buttercream
- 1 cup (227g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar
- ½ cup (120g) hazelnut spread (e.g., Nutella or homemade)
- 1–2 tbsp milk or cream, as needed
Garnish (optional but recommended):
- Toasted hazelnuts, chopped
- Chocolate curls or shavings
- Dusting of powdered sugar
- Edible gold leaf for a luxe finish
How to Make Hazelnut Cake
Step 1: Prepare the Hazelnuts
If starting with whole hazelnuts, toast them at 350°F (175°C) for 8–10 minutes until fragrant.
Remove skins by rubbing in a clean kitchen towel.
Let cool, then grind in a food processor until fine (do not overprocess or it’ll become a paste). Measure 1 cup.
Step 2: Make the Cake Batter
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
In a bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugars until light and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each. Mix in vanilla.
Combine milk and sour cream in a small bowl.
Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture. Mix until just combined.
Step 3: Bake the Cake
Divide the batter evenly into the prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 4: Make the Ganache or Buttercream (Optional)
Ganache:
Heat cream in a saucepan until just simmering.
Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.
Let cool slightly until spreadable.
Buttercream:
Beat butter until fluffy (about 2 minutes).
Add powdered sugar 1 cup at a time, beating between each.
Mix in hazelnut spread and vanilla. Adjust consistency with milk as needed.
Step 5: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread with ganache or buttercream.
Add the second layer and frost the top and sides.
Decorate with chopped toasted hazelnuts, chocolate shavings, or dusting of sugar.
Chef’s Notes
Toasting hazelnuts brings out their deep flavor — don’t skip this step!
No hazelnut spread? Blend toasted hazelnuts with a little oil and honey to make your own.
Not a fan of buttercream? A whipped cream topping or mascarpone filling works beautifully too.
Make it gluten-free: Substitute flour with a 1:1 gluten-free blend.
Cupcake version: This batter makes about 18–20 cupcakes. Bake for 18–22 minutes.
Nutrition Information (Per slice, based on 12 servings with frosting)
Nutrient Approximate Value
- Calories ~480 kcal
- Carbohydrates ~42 g
- Protein ~6 g
- Fat ~32 g
- Saturated Fat ~16 g
- Sugar ~32 g
- Sodium ~220 mg
- Fiber ~2 g
Note: Based on cake with hazelnut buttercream. Variations in ingredients will affect nutrition.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them wrapped at room temperature. Frost the next day. The frosted cake keeps well in the fridge for up to 5 days.
Can I freeze hazelnut cake?
Absolutely. Freeze unfrosted cake layers wrapped tightly in plastic for up to 2 months. Thaw overnight in the refrigerator before frosting.
What can I substitute for hazelnuts?
Almonds or walnuts are good alternatives. They’ll change the flavor slightly but still work well in this recipe.
Can I use hazelnut flour instead of grinding my own?
Yes! Use blanched hazelnut flour/meal if you want to skip toasting and grinding.
Is this cake too sweet with buttercream?
Hazelnut buttercream is rich but not overly sweet, thanks to the nutty base. You can reduce powdered sugar slightly or opt for whipped ganache for a less sweet version.
Conclusion
The Hazelnut Cake is a deliciously nutty and sophisticated dessert that feels fancy without being fussy. Whether you pair it with rich chocolate, creamy buttercream, or enjoy it plain, the roasted hazelnut flavor takes center stage in the most delightful way.
Want to turn it into a mocha-hazelnut cake or pair it with raspberry filling? Let me know — I’d love to help you customize it!
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