If you are looking for a tender Hazelnut Cake layered with silky frosting, you have found the perfect dessert. My tested method uses toasted ground hazelnuts right in the batter for a deep, authentic nutty flavor that stands out. After baking this layered dessert countless times, I can confidently say it delivers the most moist, reliable crumb you could ask for.
Why This Hazelnut Cake Works Every Time
The real secret to this Hazelnut Cake lies in the balance of roasted nut flour and acidic buttermilk. Adding a touch of buttermilk ensures the crumb stays incredibly tender while reacting perfectly with the baking powder for a beautiful rise. I also insist on toasting the hazelnuts before grinding them, which releases their essential oils and elevates the entire flavor profile. When you pull that perfectly baked Layered Hazelnut Cake Slice from the pan, you will immediately smell the rich, caramelized notes.
Jump to:
- Why This Hazelnut Cake Works Every Time
- Ingredients for Hazelnut Cake
- How to Make Hazelnut Cake
- Top Tip
- Substitutions and Variations
- Storage and Make-Ahead Instructions
- What to Serve With Hazelnut Cake
- The Story Behind This Hazelnut Cake
- Frequently Asked Questions
- More Recipes You'll Love
- Hazelnut Cake
- Related
- Pairing
Ingredients for Hazelnut Cake
Fresh ingredients make the biggest difference when baking a delicate layer cake.
Main Ingredients
Toasted Hazelnuts: You need raw hazelnuts that you toast and grind yourself for the most vibrant flavor. Pre-ground hazelnut meal works in a pinch, but freshly ground nuts provide better texture and oil content.
All-Purpose Flour: This provides the necessary structure to hold the ground nuts without making the cake too heavy.
Buttermilk: Full-fat buttermilk reacts with the leavening agents to create a soft, bouncy crumb.
Unsalted Butter: Room temperature butter is crucial for creaming properly and trapping air in the batter.
Granulated Sugar: Sweetens the cake and helps tenderize the gluten structure.
Large Eggs: Bring your eggs to room temperature so they emulsify smoothly into the butter mixture.
Hazelnut Buttercream: A simple combination of butter, powdered sugar, and hazelnut paste creates the lush filling shown in the photos.
Optional Ingredients
Espresso Powder: Adding a half teaspoon of instant espresso powder enhances the deep roasted notes of the nuts without tasting like coffee.
Frangelico Liqueur: Brushing the baked layers with a little hazelnut liqueur adds moisture and a sophisticated flavor punch.
Whole Roasted Hazelnuts: Use these for decorating the top and sides to create a stunning Hazelnut Cake Design.
See the Recipe Card Below for Exact Amounts
How to Make Hazelnut Cake
Patience and room-temperature ingredients are the keys to building this elegant dessert.
Prepare the Baking Pans
Preheat your oven to 350 degrees Fahrenheit and thoroughly grease three 8-inch round cake pans. Line the bottoms with parchment paper rounds to ensure your delicate cake layers release without tearing.
Process the Toasted Nuts
Place your cooled, toasted hazelnuts into a food processor with two tablespoons of the granulated sugar. Pulse the mixture carefully until it resembles coarse sand, watching closely so it does not turn into nut butter. The sugar helps prevent the nuts from releasing too much oil during processing.
Whisk the Dry Ingredients
Combine the ground hazelnut mixture, all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Whisk everything together thoroughly to distribute the leavening agents evenly. This dry blend is the foundation of your Hazelnut Cake batter.
Cream the Butter and Sugar
Beat the room temperature butter and the remaining granulated sugar in a large stand mixer bowl on medium-high speed. Let the machine run for a full four minutes until the mixture looks distinctly pale and fluffy. This step incorporates air bubbles that are essential for a light cake.
Incorporate the Eggs and Vanilla
Add the room temperature eggs one at a time to the mixing bowl, beating well after each addition. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure no dense pockets of butter remain. Pour in the vanilla extract and mix briefly to combine.
Combine the Cake Batter
Turn your mixer to its lowest speed and add a third of the dry flour mixture. Follow this immediately with half of the buttermilk, then another third of the dry ingredients, the rest of the buttermilk, and finally the last of the flour. Stop mixing the Hazelnut Cake batter the exact second you no longer see streaks of dry flour.
Bake the Cake Layers
Divide the batter evenly among your three prepared cake pans, smoothing the tops gently with an offset spatula. Bake for 25 to 28 minutes, or until the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Whip the Hazelnut Frosting
Beat your softened butter in a clean mixer bowl until creamy, then gradually add powdered sugar, a pinch of salt, and a generous spoonful of pure hazelnut paste. Whip the mixture on high speed for three minutes until it becomes incredibly light and spreadable.
Assemble and Decorate
Place your first cooled cake layer on a serving platter and spread an even layer of buttercream over the top. Repeat with the remaining layers, then use the rest of the frosting to coat the outside of the Hazelnut Cake smoothly. Press whole toasted hazelnuts gently into the sides and pipe decorative rosettes on top.
Allow the frosted cake to chill in the refrigerator for 20 minutes to set the buttercream before slicing and serving.
Top Tip
Testing this recipe taught me exactly what to watch out for to get the best results.
Level your cakes before stacking. Use a serrated knife to trim off any slight domes on your cooled cakes so your layered dessert stands perfectly straight and secure.
Watch the nut grinding process closely. If you process the hazelnuts for too long without pausing, the heat from the blades will extract their oils and turn your dry powder into a heavy paste.
Always use room temperature dairy and eggs. Cold milk or cold eggs will instantly seize your soft butter, causing the batter to curdle and resulting in a dense, flat bake.
Do not skip the parchment paper. This Hazelnut Cake is incredibly tender because of the nut flour, making it highly prone to sticking to the bottom of even the best non-stick pans.
Weigh your flour if possible. Using a kitchen scale guarantees you do not accidentally pack too much flour into your measuring cup, which is the most common cause of dry cakes.
Substitutions and Variations
This versatile base recipe adapts beautifully to different flavor profiles.
Chocolate Hazelnut Cake Version
To create a rich chocolate and hazelnut cake, substitute a half cup of the all-purpose flour with high-quality Dutch-processed cocoa powder. You can also fold a half cup of mini chocolate chips into the batter right before baking for a Decadent Chocolate Cake experience.
Nutella Cake Frosting
If you cannot find pure hazelnut paste for the buttercream, simply swap it out for an equal amount of your favorite chocolate hazelnut spread. This instantly transforms the filling into a crowd-pleasing, familiar flavor profile that pairs wonderfully with the nutty sponge.
Gluten-Free Nut Cake
You can easily make this a gluten-free dessert by replacing the all-purpose flour with a high-quality 1-to-1 gluten-free baking blend. Ensure your blend contains xanthan gum to provide the necessary structure that the gluten normally would.
Storage and Make-Ahead Instructions
Proper storage keeps this delicate crumb fresh and moist for several days.
Room Temperature Storage
You can keep the frosted Hazelnut Cake at a cool room temperature under a glass cake dome for up to two days. The buttercream acts as a protective seal that prevents the cake layers from drying out.
Refrigerator Storage
If your kitchen is warm or you need to store it longer, place the cake in an airtight container in the refrigerator for up to five days. Always let chilled slices sit at room temperature for 30 minutes before eating to allow the butter in the cake and frosting to soften.
Freezing the Layers
You can bake the cake layers up to a month in advance to save time. Wrap each completely cooled, unfrosted layer tightly in plastic wrap followed by a layer of aluminum foil, and freeze them flat.
What to Serve With Hazelnut Cake
This rich dessert shines brightest when paired with complementary sides.
Dark Roast Coffee
A strong cup of dark roast coffee or a freshly pulled shot of espresso cuts perfectly through the sweet buttercream. The bitter notes of the coffee highlight the deep, roasted flavors of the nuts in the sponge.
Fresh Raspberries
Serve a handful of tart, fresh raspberries alongside each Layered Hazelnut Cake Slice. The bright acidity of the fruit provides a beautiful contrast to the rich, buttery cake.
Lightly Sweetened Cream
If you opt for a lighter frosting or choose to serve the cake un-frosted, a dollop of softly whipped cream on the side is phenomenal. Add a splash of vanilla bean paste to the cream for extra depth.
The Story Behind This Hazelnut Cake
Developing this Hazelnut Cake was a long journey of trial, error, and plenty of sunken centers. I started out trying to replicate an Italian hazelnut cake recipe I tried years ago in Florence, but my early attempts were always either too dense or lacking in true nut flavor. After making this exactly 12 times in one month, I discovered that the secret was substituting a portion of the flour with finely ground, freshly toasted nuts, rather than just using a pre-made hazelnut meal.
The real breakthrough came when I swapped regular milk for buttermilk, which completely transformed the crumb from heavy to melt-in-your-mouth tender. My family happily taste-tested every single batch, and when my husband asked for this specific version for his birthday instead of his usual chocolate cake, I knew I had nailed it. The smell of the toasting nuts fills the kitchen, and it has become my most requested signature dessert for autumn gatherings.
Similar Recipes You Might Like
Frequently Asked Questions
Can I make this Hazelnut Cake ahead of time?
Yes, you can bake the layers a day in advance and wrap them tightly in plastic wrap. You can also frost the entire cake a day before serving and keep it chilled in the refrigerator.
Do I really have to toast the hazelnuts?
Yes, toasting the nuts is absolutely mandatory for achieving the correct flavor profile. Raw hazelnuts are bland and slightly bitter, while toasting them brings out their natural sweetness and aromatic oils.
Why did my cake layers sink in the middle?
Your layers likely sank because the batter was over-mixed or the oven door was opened too early during baking. Always mix just until the flour disappears to prevent over-developing the gluten.
Can I use almond flour instead of ground hazelnuts?
Yes, you can substitute an equal amount of finely ground almond flour if you prefer. However, it will completely change the flavor from a distinct hazelnut profile to a milder almond taste.
More Recipes You'll Love
If you enjoyed baking this elegant Hazelnut Cake, you should definitely explore some of our other refreshing and sweet options. You will absolutely love cooling down with our Frozen Mint Julep or the vibrant Strawberry Mint Julep on a warm afternoon. For another fantastic baking project, try our classic Cherry Tart Recipe, which features a beautifully flaky crust and a sweet, fruit-filled center.
Hazelnut Cake
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and grease three 8-inch round cake pans.
- Process the toasted hazelnuts with two tablespoons of sugar in a food processor until finely ground.
- Whisk together the ground hazelnuts, flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and remaining granulated sugar in a mixer until pale and fluffy, about four minutes.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- Alternate adding the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Divide batter evenly among the pans and bake for 25 to 28 minutes until a toothpick comes out clean.
- Beat the frosting butter until creamy, then whip in powdered sugar and hazelnut paste until light and fluffy.
- Spread the frosting between the cooled cake layers and over the top and sides, decorating with extra whole hazelnuts.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Hazelnut Cake:
Leave a Reply