Print

Hazelnut Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This moist and nutty hazelnut cake is a European-inspired dessert that combines ground hazelnuts with simple pantry ingredients to create an incredibly flavorful, tender cake. Perfect for special occasions or everyday indulgence, it delivers bakery-quality results with easy homemade methods.

Ingredients

Scale
  • 2 cups hazelnuts (toasted and ground)
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter (softened)
  • 1½ cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • ½ cup whole milk (room temperature)

For Topping (Optional):

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ cup chopped hazelnuts
  • Chocolate ganache or hazelnut spread

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter, then line the bottom with parchment paper. Grease the parchment paper as well. This double preparation ensures the cake releases perfectly every time.
  2. Toast and grind hazelnuts: If using raw hazelnuts, spread them on a baking sheet and toast at 350°F for 10-12 minutes until fragrant and the skins begin to crack. Let cool slightly, then rub in a kitchen towel to remove most of the skins (don’t worry about getting every bit off). Once cooled, pulse the hazelnuts in a food processor until finely ground but not paste-like—about 15-20 pulses. You want a texture similar to coarse flour.
  3. Combine dry ingredients: In a medium bowl, whisk together the ground hazelnuts, all-purpose flour, baking powder, and salt. Set this aside while you prepare the wet ingredients.
  4. Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes. The mixture should become light, fluffy, and pale in color. This step incorporates air and creates a tender crumb, so don’t rush it.
  5. Add eggs one at a time: With the mixer on medium speed, add the eggs one at a time, beating well after each addition. The mixture might look slightly curdled after the first egg—that’s normal. Continue adding eggs and it will come together. Mix in the vanilla extract.
  6. Alternate dry ingredients and milk: With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the milk in two additions. Start and end with the dry ingredients (dry-wet-dry-wet-dry). Mix just until combined after each addition—overmixing can make the cake tough.
  7. Pour and smooth: Pour the batter into your prepared cake pan. Use a rubber spatula to smooth the top evenly, making sure the batter reaches the edges of the pan.
  8. Bake: Place the pan in the preheated oven and bake for 38-42 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and the cake should spring back lightly when touched.
  9. Cool properly: Remove from the oven and let the cake cool in the pan for 15 minutes on a wire rack. This resting period helps prevent cracking. After 15 minutes, run a butter knife around the edges, invert onto the rack, remove the parchment paper, then flip right-side up to cool completely.
  10. Serve and enjoy: Once completely cooled, dust with powdered sugar, top with whipped cream and chopped hazelnuts, or frost with your favorite frosting. Slice and serve this delicious homemade hazelnut cake with coffee or tea.

Notes

  • Grinding hazelnuts: Be careful not to over-process or you’ll end up with hazelnut butter instead of ground nuts. Pulse in short bursts and stop to check the texture frequently.
  • Room temperature ingredients: This is crucial for proper emulsification. Take eggs, butter, and milk out of the fridge 1-2 hours before baking.
  • Testing for doneness: Oven temperatures vary, so start checking at 35 minutes. The cake is done when a toothpick comes out with a few moist crumbs (not wet batter).
  • Storing hazelnuts: Ground hazelnuts can go rancid quickly due to their high oil content. Store them in the refrigerator or freezer until ready to use.
  • Preventing dryness: Don’t overbake! The residual heat continues cooking the cake even after removing from the oven.

Nutrition

Find it online: https://focialy.com/hazelnut-cake-recipe/