The rich aroma of hazelnuts toasting fills the air, as golden-brown cake layers rise beautifully in the oven. Their nutty charm and moist texture promise a slice of indulgence that is nothing short of divine. Perfectly complemented by creamy frosting, this cake transforms any routine afternoon into a delightful celebration of flavor. Whenever I catch a whiff of hazelnuts, I’m transported back to my grandmother’s kitchen, where her elegant yet simple Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat captured the hearts (and sweet tooth) of everyone who stepped through her door.
As the warm, inviting scent swirls around, I can’t help but smile, remembering how we’d gather, forks in hand, eagerly awaiting a slice of that nutty goodness. Whether it’s a cozy weekend treat or a delightful addition to a family gathering, this cake stands ready to impress. So grab your mixing bowl, roll up those sleeves, and let’s dive into the world of hazelnut bliss!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Whip this cake up in just over an hour—including prep and baking time!
- Irresistible Flavor: The combination of toasted hazelnuts with creamy frosting creates a deliciously rich taste.
- Eye-Catching Appeal: Three layers of fluffy cake drizzled with frosting and topped with chopped hazelnuts make for a stunning centerpiece.
- Flexible Serving: Perfect for everything from brunch to birthdays, or simply enjoying with a cup of coffee.
- Diet-Friendly Options: Consider using gluten-free flour for a gluten-free treat that still delights.
Ingredients You’ll Need
Toasted Hazelnuts (1 cup/140g): Finely ground hazelnuts give the cake its rich flavor and moist texture. Make sure to toast your hazelnuts beforehand for an enhanced nutty taste. If hazelnuts aren’t on hand, almonds work well too!
All-Purpose Flour (2 cups/240g): This provides the structure necessary for a good cake. For a lighter texture, you can substitute half of it with cake flour, but maintain a balance for stability.
Baking Powder (1 tbsp): This helps the cake rise. Make sure it’s fresh for the best results; expired baking powder can lead to a dense cake.
Salt (½ tsp): Enhances the flavors in the cake and balances the sweetness.
Unsalted Butter (¾ cup/170g): Room temperature butter leads to a creamier batter. If you’re in a pinch, you can substitute it with coconut oil for a dairy-free option.
Granulated Sugar (1½ cups/300g): The sugar not only sweetens the cake but also contributes to its moisture. You can experiment with coconut sugar for a healthier alternative.
Eggs (4 large): Essential for binding and adding moisture, bring your eggs to room temperature for better incorporation into the batter.
Vanilla Extract (1 tsp): A classic flavor enhancer that rounds out the sweetness. Pure vanilla extract is always a favorite!
Whole Milk (¾ cup/180ml) & Sour Cream (½ cup/120ml): These moistening agents add richness and create a tender crumb. If you’re looking for a lighter option, consider using low-fat yogurt instead.
For the Hazelnut Buttercream Frosting
Unsalted Butter (1 cup/226g): Best used at room temperature for easy blending.
Powdered Sugar (3 cups/360g): This provides sweetness and gives the frosting its light, fluffy texture.
Heavy Cream (⅓ cup/80ml): Creates a luxurious, silky frosting, but if you’re watching calories, you can use whole milk.
Vanilla Extract (½ tsp): For additional flavor.
Hazelnut Spread (⅓ cup/80g): Whether Nutella or a natural hazelnut butter, this is the star of the frosting!
Pinch of Salt: A little salt balances the sweetness perfectly.
Chopped Toasted Hazelnuts (½ cup): For garnish, these add a delightful crunch and elevate its visual appeal.
How to Make Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat
Preheat and Prepare: Preheat your oven to 350°F (175°C). While it warms up, grease and line three 8-inch round cake pans with parchment paper. This will ensure your cake layers come out effortlessly and keep their beautiful shape.
Grind the Hazelnuts: Take those toasted hazelnuts and place them in a food processor. Pulse until finely ground—the mixture should feel dry and sandy, not oily or pasty. Getting this right makes all the difference for texture!
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground hazelnuts. This step helps to evenly distribute the dry ingredients and ensures a consistent bake.
Cream the Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together with an electric mixer set to medium-high. Continue beating until it becomes light and fluffy, usually about 3 to 5 minutes. This incorporates air, making your cake lighter.
Add Eggs and Vanilla: Add the eggs into the butter mixture, one at a time, mixing well after each. Scrape down the sides of the bowl as needed and stir in the vanilla extract until everything is nicely combined.
Alternate Wet and Dry Ingredients: Gradually add the dry mixture in three parts, alternating with the milk and sour cream in two parts, starting and ending with the dry mixture. Mix on low speed just until everything is combined. This method helps maintain a tender crumb!
Divide and Bake: Smoothly divide the batter among the three prepared pans. Spread the tops evenly and slide them into the oven. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean—be sure to check near the end so you don’t overbake!
Cool the Cake Layers: Allow the cakes to cool in their pans for about 10 minutes. After that, flip them onto a wire rack to cool completely before you even think about frosting!
Make the Buttercream: In a large mixing bowl, beat the room temperature butter until smooth—a few minutes will do. Gradually sift in the powdered sugar while mixing on low speed to avoid splatter. Once all is added, crank the speed up and mix until fluffy.
Add Flavorings and Whip: With the frosting mixed, add the heavy cream, vanilla extract, hazelnut spread, and a pinch of salt. Beat on high speed for 2 to 3 minutes until it’s perfectly fluffy and spreadable, creating that divine hazelnut frosting.
Assemble the Cake: Place your first cake layer on a beautiful serving plate or cake stand. Spread a generous layer of the hazelnut buttercream over it and carefully place the second layer on top. Repeat for the third layer, fully frosting the top and the sides until smooth or textured to your liking.
Garnish and Serve: With a spatula, create swirls or a smooth finish on the frosting to your taste. Then, generously sprinkle chopped toasted hazelnuts over the top or around the edges for a lovely decor—don’t be shy, this is where it shines!
Storing & Reheating
Store your hazelnut cake in an airtight container at room temperature for up to 3 days. If you want it to last even longer, refrigerate it for approximately a week. Just cover it well! You can also freeze individual slices or the whole cake wrapped tightly in plastic wrap for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature, or if you’re craving a warm slice, pop it in the microwave for about 15-20 seconds. Just a friendly note: refrigerating or freezing can change the cake’s texture slightly, but a quick microwave can bring some of that moisture back!
Chef’s Helpful Tips
- Prevent Overmixing: Be cautious with your batter. Overmixing can lead to a tough cake! Mix just until combined.
- Ingredient Temperatures: Ensure your butter and eggs are at room temperature for better texture. This helps with even blending.
- Testing for Doneness: Check for doneness a minute or two before the timer goes off. Each oven varies, and you want to be cautious of overbaking.
- Flavor Adjustments: To enhance the flavor, consider adding a hint of espresso powder—perfect for coffee lovers.
- Make Ahead: Feel free to bake the cake layers a day in advance—just wrap them tightly when cooled!
You’re now just a few steps away from indulging in a luscious slice of this Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat. Each bite contains the warmth of togetherness—perfect for sharing with family, friends, or simply enjoying during a well-deserved break.
Recipe FAQs
Can I make this cake gluten-free?
Yes! You can use a gluten-free all-purpose flour blend that measures 1:1 with regular flour. Just ensure your baking powder is also gluten-free for completely safe baking!
What can I use instead of eggs?
If you wish to make this cake vegan, you can replace each egg with a flaxseed meal or chia seed gel (1 tablespoon ground flax/chia mixed with 2.5 tablespoons water for each egg). Just remember that this may slightly alter the texture.
Can I use another type of nut in this recipe?
Absolutely! Almonds or walnuts can replace hazelnuts, and it would still be delicious. Adjust the flavorings as necessary to complement the alternative nuts.
How can I enhance the chocolate flavor in my frosting?
Consider adding some cocoa powder to the frosting! For every cup of buttercream, mix in about 1/3 cup of unsweetened cocoa powder, and adjust your sugar to maintain the proper consistency.
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Recipe Card
Easy and Quick Hazelnut Cake
- Prep Time: 20 minutes
- Cook Time: 25-28 minutes
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy and Quick Hazelnut Cake is a delightful blend of toasted hazelnuts and creamy frosting, creating a rich, moist treat that’s perfect for any occasion. With simple ingredients and quick preparation, it’s a perfect choice for family gatherings or a cozy snack at home.
Ingredients
- 1 cup toasted hazelnuts
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- ½ cup sour cream
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- ⅓ cup heavy cream
- ½ tsp vanilla extract (for frosting)
- ⅓ cup hazelnut spread
- Pinch of salt (for frosting)
- ½ cup chopped toasted hazelnuts (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Grind toasted hazelnuts until finely ground in a food processor.
- Whisk together flour, baking powder, salt, and ground hazelnuts in a medium bowl.
- Cream butter and sugar until light and fluffy, about 3 to 5 minutes.
- Add eggs one at a time to the butter mixture, mixing well after each.
- Gradually add dry ingredients alternately with milk and sour cream, starting and ending with dry ingredients.
- Divide batter among prepared pans and bake for 25-28 minutes, or until a toothpick comes out clean.
- Cool cakes in their pans for 10 minutes then transfer to a wire rack to cool completely.
- For frosting, beat butter until smooth; gradually sift in powdered sugar.
- Add heavy cream, vanilla extract, hazelnut spread, and a pinch of salt; mix until fluffy.
- Assemble cake by placing layers and frosting in between; frost top and sides as desired.
- Garnish with chopped toasted hazelnuts.
Notes
Store cake in an airtight container for up to 3 days or refrigerate for up to a week.
Freeze slices or the entire cake wrapped tightly for up to 3 months.
Ensure butter and eggs are at room temperature for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 29g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
