Hazelnut Cake
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Fluffy, nutty, easy, and delicious, this Hazelnut Cake is a true treat! Layers of classic vanilla cake topped with creamy Nutella flavored icing and topped with chopped hazelnuts come together to create a stunning homemade cake.
Homemade Hazelnut Cake
Homemade Hazelnut Cake is a delicious, decadent treat perfect for any time of year! Layers of fluffy vanilla cake with rich and creamy Nutella Buttercream Frosting create a combination that is oh so indulgent.
The chopped hazelnuts inside the batter give the cake a unique texture and fun crunch. Top with additional hazelnuts as a decoration, pipe florets of frosting and you’ve got a stunning dessert that is picturesque for any party!
How to Make Hazelnut Cake
- Preheat your oven to 350°F. Line two 9-inch baking pans with parchment paper and spray the sides with nonstick cooking spray. Set aside.
- Whisk the eggs in a large mixing bowl until well mixed. Add in the whole milk, melted butter, and vanilla extract. Whisk once more to combine.
- In a separate bowl, whisk together flour, granulated sugar, baking powder, baking soda, and the salt until fully combined. Add the flour mixture to the egg mixture.
- Stir until just combined, careful not to overmix. Fold in the chopped hazelnuts.
- Divide your batter evenly between the two baking pans and bake for 18-22 minutes. The cakes are done when a toothpick inserted in the centers comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes before removing them and transferring them to a wire rack. Cool completely (about an hour) before frosting.
- To frost, place one cake upside down on a plate or cake stand. Spread a layer of frosting on top. Place the second cake on top and frost the top and sides.
- Serve just like that or use your favorite frosting tip to pipe florets or designs on top or around the edges. Sprinkle with the additional chopped hazelnuts and enjoy!
Tips and Variations
- For added decoration, place Ferrero Roche chocolates around the top of the cake.
- You could switch out the vanilla cake for a chocolate variation if you prefer.
- While we recommend a Nutella buttercream frosting to really elevate the flavors of this cake, feel free to use your favorite flavor of frosting. A chocolate or even a salted caramel flavor would be delicious as well!
- You can also turn this recipe into cupcakes! Just reduce the baking time to about 12-15 minutes.
Storage
Storage: Leftover hazelnut cake can be stored covered in the refrigerator for up to 4 days.
Freezing: You can bake the cake ahead of time and freeze the layers. Wrap them individually and store in a freezer safe container for up to 3 months. Thaw to room temperature before assembling and decorating.
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 cup unsalted butter, melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup hazelnuts, chopped
- About 2 ½ cups of your favorite frosting, or more if you prefer a thicker frosting
Instructions
- Preheat the oven to 350°F, and line two 9-inch baking pans with parchment paper. Spray the sides with non-stick cooking spray.
- In a large bowl, whisk the eggs until well mixed. Then add the milk, butter and vanilla. Whisk again to combine.2 large eggs1 cup whole milk1 cup unsalted butter2 teaspoons pure vanilla extract
- In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients into the wet ingredients.1 ¾ cups all-purpose flour1 ¼ cups granulated sugar1 ¼ teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt
- Stir until just combined. Then fold in the chopped hazelnuts.1 cup hazelnuts
- Divide the batter evenly between the two prepared baking pans. Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
- Allow the cakes to cool for 10 minutes before removing from the pans, and transferring to a wire rack to cool completely. Let the cakes cool completely before frosting, at least 1 hour.
- Place one of the cakes upside down on a plate or cake stand then spread a layer of your favorite frosting on top. (We used Nutella Frosting.)
- Place the other cake upside down on top and frost the sides and top.
- Serve as is or decorate the top using your favorite piping tip to pipe small florets on top.
- Sprinkle additional chopped hazelnuts around the florets if desired.
Suggested Equipment
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice only and does not include frosting. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
Nutrition
Serving: 1slice | Calories: 222kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 170mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 328IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 1mg
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Can I please request the metric measurements for this recipe?
Good Morning Sanisha, unfortunately, we don’t always provide metric measurements for our recipes. However, you can use your search engine (Chrome/Edge/etc.) to search for the conversion. For example, typing cups to grams into the search box will bring up a conversion tool. That’s all you have to do. I hope this information helps, have a lovely day!
Can I use a 9×13 pan instead?
Hi!
Yes, a 9×13-inch cake pan works. Have a great weekend! 🙂
Do I need to peel the hazelnuts?
No, it’s not necessary to peel the hazelnuts. However, if you don’t want the skins in the batter, it doesn’t hurt to remove them. 🙂