Welcome, fellow dessert lovers! If you’ve ever craved a cake that’s both elegant and incredibly comforting, you’re in for a treat. This hazelnut cake recipe is a true gem, delivering a rich, nutty flavor and a tender crumb that melts in your mouth. Forget complicated baking projects; this guide is designed for everyone, from novice bakers to seasoned pros looking for a reliable, show-stopping dessert. Get ready to fill your kitchen with the irresistible aroma of toasted hazelnuts and create a cake that will impress everyone.
The Sweet History of Hazelnuts in Baking
Hazelnuts, with their distinctively sweet and earthy flavor, have been cherished in culinary traditions for centuries. Originating from ancient Turkey, these delightful nuts quickly spread across Europe, becoming a staple in both savory dishes and, more famously, in confections. From the classic Italian gianduja (a sweet chocolate and hazelnut spread) to elaborate French patisseries, hazelnuts have lent their unique character to countless desserts. This rich history is a testament to the enduring appeal of hazelnuts, and today, we’re bringing that heritage into your kitchen with a cake that celebrates their incredible flavor.
Why You’ll Love This Recipe
- Unforgettable Flavor The toasted hazelnuts bring an intense, deep nutty taste.
- Moist and Tender Crumb Each bite is soft and incredibly satisfying.
- Surprisingly Simple to Make Don’t let its elegance fool you; this recipe is straightforward.
- Perfect for Any Occasion From casual family desserts to special celebrations.
- Customizable Easy to adapt with different glazes or toppings.
Ingredient Notes
Every great cake starts with great ingredients. Here’s a quick rundown of what you’ll need and why each component is crucial for our hazelnut masterpiece:
- Hazelnuts The star of the show! Toasting them before grinding enhances their flavor significantly. Use blanched hazelnuts for a smoother texture, or unblanched for a more rustic look and deeper flavor.
- All-Purpose Flour Provides the cake’s structure. Measure it correctly for the best results.
- Granulated Sugar Sweetens the cake and helps tenderize the crumb.
- Unsalted Butter Adds richness and moisture. Make sure it’s at room temperature for easy creaming.
- Eggs Bind the ingredients together, add richness, and contribute to the cake’s lift and structure. Room temperature eggs emulsify better.
- Baking Powder Our leavening agent, ensuring a light and airy texture.
- Salt Balances the sweetness and enhances all the flavors.
- Milk or Buttermilk Adds moisture and creates a tender crumb. Buttermilk adds a lovely tang.
- Vanilla Extract A touch of warmth and aromatic depth.
Equipment Needed
- 9-inch Round Cake Pan A standard size for this recipe.
- Parchment Paper For lining the bottom of the pan to prevent sticking.
- Stand Mixer or Hand Mixer Essential for creaming butter and sugar, and mixing the batter smoothly.
- Food Processor or Blender For grinding the toasted hazelnuts.
- Mixing Bowls A few different sizes for combining ingredients.
- Rubber Spatula For scraping down the sides of the bowl and folding.
- Wire Rack For cooling the cake completely.
Full Recipe Card
Ingredients
- 1 ½ cups (180g) blanched hazelnuts
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180ml) milk or buttermilk, room temperature
- Optional dusting powdered sugar for garnish
Instructions
- Preheat Oven & Prepare Hazelnuts Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8-10 minutes, until fragrant and lightly golden. Let cool completely. Once cool, process the hazelnuts in a food processor until finely ground, almost like flour. Be careful not to over-process into butter.
- Prepare Cake Pan Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
- Combine Dry Ingredients In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground hazelnuts. Set aside.
- Cream Butter and Sugar In a large bowl with an electric mixer (stand or hand-held), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Bake the Cake Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Serve Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, dust with powdered sugar if desired, and slice.
Notes
For an extra rich flavor, consider adding a simple hazelnut liqueur glaze once the cake is cooled.
Tips & Variations
- Chocolate Swirl Swirl in a few tablespoons of melted dark chocolate into the batter for a chocolate-hazelnut twist.
- Coffee Infusion Add a teaspoon of instant espresso powder to the dry ingredients to deepen the flavor.
- Cream Cheese Frosting A tangy cream cheese frosting pairs beautifully with the nutty cake.
- Nutella Glaze Warm up some Nutella and drizzle it over the cooled cake for an irresistible finish.
- Citrus Zest A little orange or lemon zest can brighten the cake’s flavor profile.
Pro Chef Tips
- Room Temperature Ingredients are Key This ensures everything emulsifies properly, leading to a smooth, uniform batter and a tender cake.
- Don’t Overmix Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Toast Hazelnuts Perfectly Keep a close eye on them; burnt nuts will impart a bitter taste. Cool them completely before grinding.
- Calibrate Your Oven Ovens can vary. Using an oven thermometer ensures you’re baking at the correct temperature.
- Use a Scale for Accuracy For baking, measuring ingredients by weight (grams) is far more accurate than by volume (cups).
Common Mistakes to Avoid
- Not Toasting Hazelnuts You’ll miss out on a significant flavor boost.
- Over-Grinding Hazelnuts This turns them into a paste, which can make your cake dense. Aim for a fine meal, not butter.
- Opening the Oven Door Too Early Can cause the cake to sink in the middle. Resist the urge until at least two-thirds of the baking time has passed.
- Not Cooling Completely Before Frosting If you apply frosting to a warm cake, it will melt and slide off.
- Forgetting to Grease and Flour the Pan A sticky situation you definitely want to avoid!
Storage & Meal Prep
This hazelnut cake stores beautifully, making it an excellent candidate for meal prep or enjoying over several days. Keep it covered tightly with plastic wrap or in an airtight cake dome at room temperature for up to 3-4 days. If your kitchen is very warm, consider refrigerating it. Bring it back to room temperature before serving for the best flavor and texture.
Make-Ahead & Freezer Notes
You can bake this cake a day or two in advance. Store it unfrosted, tightly wrapped, at room temperature. For longer storage, this cake freezes wonderfully! Once completely cooled, wrap the entire cake (or individual slices) tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving or frosting.
Serving Suggestions
While delicious on its own, a slice of this rich hazelnut cake can be elevated with a few simple additions:
- A dusting of powdered sugar Simple, elegant, and classic.
- A dollop of whipped cream Adds a light, creamy contrast.
- A scoop of vanilla bean ice cream The ultimate pairing for a warm slice.
- Fresh berries Raspberries or blackberries add a touch of tartness and color.
- A drizzle of chocolate sauce For the ultimate chocolate-hazelnut indulgence.
