Name: Easy and Quick Hazelnut Cake
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Cuisine: American
Ingredients: Toasted Hazelnuts (1 cup, 140g); All-Purpose Flour (2 cups, 240g); Baking Powder (1 tbsp); Salt (½ tsp); Unsalted Butter (¾ cup, 170g); Granulated Sugar (1½ cups, 300g); Large Eggs (4); Vanilla Extract (1 tsp); Whole Milk (¾ cup, 180ml); Sour Cream (½ cup, 120ml); For the Hazelnut Buttercream Frosting:; Unsalted Butter (1 cup, 226g); Powdered Sugar (3 cups, 360g); Heavy Cream (⅓ cup, 80ml); Vanilla Extract (½ tsp); Hazelnut Spread (⅓ cup, 80g); Pinch of Salt; Garnish: Toasted Hazelnuts (½ cup)

Jump to Recipe · Leave a Review

The rich aroma of toasted hazelnuts fills the kitchen as the oven hums in the background. Imagine slicing into a perfectly baked hazelnut cake, its golden crust giving way to a moist, fluffy interior, each bite bursting with a delightful nutty flavor. This Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat is not just a dessert; it’s a warm hug on a plate that transforms any simple gathering into a special occasion. I still remember the first time I made it for a cozy family gathering, laughter ringing through the air as we savored every slice together. It was an instant hit that has now become a cherished tradition.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy and Quick Hazelnut Cake

Whether it’s a casual weekend get-together or a festive holiday celebration, this cake brings joy to any gathering. The combination of toasted hazelnuts, creamy frosting, and just the right hint of sweetness creates an inviting allure that calls everyone to the table. So, gather your loved ones and get ready to indulge in a slice of happiness. You’re going to love making this cake!

Why You’ll Love This Recipe

Simple & Quick: With only about an hour from start to finish, you’ll have a delicious cake ready to impress without much fuss.
Irresistible Flavor: The toasty, nutty flavor pairs beautifully with the buttery richness, making each bite memorable.
Eye-Catching Appeal: This three-layer cake looks stunning, creating a showstopper centerpiece with minimal effort.
Flexible Serving: Perfect for coffee breaks, afternoon snacks, or festive celebrations—it’s a versatile treat for any occasion.
Diet-Friendly Options: Can easily be adapted for gluten-free or dairy-free diets with simple substitutions.

Ingredients You’ll Need

Toasted Hazelnuts (1 cup, 140g): These add that signature nutty flavor. Toasting enhances their natural sweetness. If you can’t find toasted, simply roast raw hazelnuts in the oven.
All-Purpose Flour (2 cups, 240g): The main structure for your cake. For a gluten-free option, try using a 1:1 gluten-free flour blend.
Baking Powder (1 tbsp): This is your leavening agent, ensuring the cake rises beautifully. Make sure it’s fresh for the best results.
Salt (½ tsp): Enhances the flavors of the cake. A little salt balances the sweetness perfectly.
Unsalted Butter (¾ cup, 170g): At room temperature, this creates a tender crumb. If you’re in a pinch, you can use margarine but the flavor may vary.
Granulated Sugar (1½ cups, 300g): Sweetens the cake. Brown sugar can also be used for a deeper flavor but will change the texture slightly.
Large Eggs (4): Essential for moisture and binding. Room temperature eggs work best for a uniform batter.
Vanilla Extract (1 tsp): Adds warmth and depth. Be sure to use pure vanilla extract for the best flavor.
Whole Milk (¾ cup, 180ml): Keeps the cake moist. Substitute with any non-dairy milk for a lactose-free option.
Sour Cream (½ cup, 120ml): This adds richness and moisture. Greek yogurt is a great substitute for a similar texture.

For the Hazelnut Buttercream Frosting

Unsalted Butter (1 cup, 226g): Creates a creamy texture. Ensure it’s softened to room temperature for easy mixing.
Powdered Sugar (3 cups, 360g): Sweetens the frosting and gives it structure. Sift it first to avoid lumps.
Heavy Cream (⅓ cup, 80ml): Makes the frosting light and fluffy. Milk can be used if you want a lighter texture.
Vanilla Extract (½ tsp): Just like in the cake, this adds fantastic flavor.
Hazelnut Spread (⅓ cup, 80g): Imparts a delicious hazelnut flavor to the frosting. Use Nutella or a natural hazelnut butter for a healthier option.
Pinch of Salt: Just a touch enhances the sweetness, balancing the flavors perfectly.

Garnish

Toasted Hazelnuts (½ cup): Chopped for topping. This adds a nice crunch and more of that delightful hazelnut flavor.

How to Make Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and line three 8-inch round cake pans with parchment paper. This ensures your cake layers release easily after baking, preventing any frustration later on!

Grind Hazelnuts: Measure out the toasted hazelnuts and place them in a food processor. Pulse until finely ground; you want them to be sandy in texture without becoming oily. This will ensure that every bite of cake is packed with that lovely hazelnut flavor!

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and the ground hazelnuts. Make sure these ingredients are evenly distributed, as this helps with even rising and flavor throughout the cake.

Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together using an electric mixer on medium-high speed for about 3–5 minutes. You’ll know it’s ready when the mixture is light, fluffy, and creamy—this step is critical for a tender cake!

Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition to ensure everything is well combined. Scrape down the bowl if needed. Then, stir in the vanilla extract. The mixture should be smooth and luscious at this point!

Alternate Wet and Dry Ingredients: Starting and ending with the dry ingredients, add the flour mixture in three parts while alternating with the milk and sour cream in two parts. Mix on low speed just until everything is incorporated; this helps keep the cake from becoming dense.

Divide and Bake: Evenly divide the batter among the three prepared cake pans. Smooth the tops of the batter and pop them into your preheated oven. Bake for 25–28 minutes until the edges are lightly golden and a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!

Cool Cake Layers: After baking, let the cakes cool in their pans for about 10 minutes. Then turn them out onto a wire rack to cool completely. Cooling is crucial here; if you frost a warm cake, the frosting may melt and slide right off!

Make the Buttercream: While the cakes are cooling, beat the unsalted butter in a large bowl on medium speed until smooth and creamy. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud. Once combined, you can crank up the speed for a fluffy texture.

Add Flavorings and Whip: With the mixer on low, add the heavy cream, vanilla extract, hazelnut spread, and a pinch of salt. Beat on high speed for 2–3 minutes until the frosting is light, fluffy, and spreadable. Taste and adjust sweetness as desired.

Assemble the Cake: Choose your favorite serving plate or cake stand, then place one cooled cake layer on top. Spread a generous layer of buttercream over the top, then add the second layer and repeat. Finally, place the third layer on top and cover the entire cake with the remaining frosting for a beautiful finish.

Garnish and Serve: Use a spatula to create swirls or smooth out the frosting as you like. Finish off by sprinkling the chopped toasted hazelnuts over the top for that extra crunch and decoration. This cake is now ready to be enjoyed!

Storing & Reheating

To keep your hazelnut cake fresh, store it at room temperature under a cake dome for up to three days. If you want to extend its freshness, placing it in the refrigerator will keep it for about a week; just be sure to use an airtight container. For longer storage, you can freeze the cake layers individually, wrapped tightly in plastic wrap, for up to three months. When you’re ready to enjoy, let it thaw in the refrigerator overnight, then bring to room temperature before serving. Be aware that the texture may slightly change after freezing, but a quick whip of the frosting can refresh it beautifully!

Chef’s Helpful Tips

Remember to use room temperature eggs and butter for a smooth batter, promoting an even bake.
Avoid overmixing the batter once the flour is added. Mix just until combined to keep the cake light and airy.
For even baking, rotate your pans halfway through the cooking time to ensure even browning.
If the frosting is too thick, add a splash of heavy cream until the desired consistency is reached. If it’s too thin, add more powdered sugar gradually.
Consider letting the cake layers cool in the pans longer if they tend to stick, but not too long to prevent them from sweating.

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day ahead and store them in the refrigerator. Just wrap them in plastic wrap to keep them fresh. You can also prepare the frosting in advance—just store it in an airtight container in the fridge and give it a quick whip before using.

How do I make this cake gluten-free?

For a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking powder is also gluten-free, and you’re all set!

What can I substitute for sour cream?

If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute. It provides a similar tanginess and moisture level, resulting in a tender cake.

Can I add other flavors to the frosting?

Certainly! Feel free to experiment by adding flavored extracts, like almond or hazelnut, or even cocoa powder for a chocolate hazelnut variation. Just adjust the sweetness accordingly to balance the flavors.