A Hazelnut Cake is a deliciously nutty, moist cake that’s perfect for any occasion. The roasted hazelnut flavor pairs wonderfully with cream or chocolate fillings. Here’s a recipe that features ground hazelnuts for a rich and flavorful dessert.
Hazelnut Cake Recipe
Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup ground hazelnuts (toasted and finely ground)
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup whole milk
- For the Frosting (optional):
- 1 cup Nutella (or hazelnut spread)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
- For Decoration (optional):
- Whole roasted hazelnuts
- Chocolate shavings
Instructions:
For the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Toast and Grind Hazelnuts: If using raw hazelnuts, spread them on a baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant. Let them cool slightly, then rub off the skins using a clean kitchen towel. Grind the hazelnuts in a food processor until fine.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and ground hazelnuts.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Dry Ingredients Alternately with Milk: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Nutella Frosting (optional):
- Beat Butter and Nutella: In a large bowl, beat the softened butter and Nutella together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined.
- Add Cream and Vanilla: Add the vanilla extract and heavy cream (or milk) to adjust the consistency. Beat on high speed for 1-2 minutes until the frosting is light and fluffy. Add a pinch of salt if needed to balance the sweetness.
To Assemble the Cake:
- Level the Cakes: Once the cakes are completely cool, use a serrated knife to level the tops if needed.
- Frost the Cake: Place one cake layer on a serving plate and spread a layer of frosting (or Nutella) on top. Place the second cake layer on top, then frost the entire cake with the remaining frosting.
- Decorate: Garnish with whole roasted hazelnuts, chocolate shavings, or drizzle with melted chocolate for a beautiful finish.
- Serve: Slice and enjoy the nutty richness of the hazelnut cake!
This cake is perfect for hazelnut lovers and pairs beautifully with a cup of coffee or tea. The nutty flavor of the hazelnuts is complemented perfectly by the creamy, chocolatey Nutella frosting.