Hazelnut Cake Recipe

I AM A BIG FAN OF HAZELNUTS...I like to incorporate them into cake and dessert recipes, such as this easy hazelnut cake! I also made Hazelnut Cookies a week ago, and they were AMAZING!

I love how this Italian hazelnut cake recipe turned out. It is fluffy and soft with a beautiful nutty flavor. I also like that the recipe is sooo simple and doesn't need any frosting.

Hazelnut Cake

One of the things that I really LOVE about this Italian cake is that you don't need to have any complex kitchen equipment to make this recipe. If you have a baking oven, mixing bowl and baking pan, then you're good to go.

It is basically made with all-purpose flour and ground hazelnut. However, I like to roast the hazelnut before using it.

The cake is SO delicious, and using the hazelnut really adds a unique, nutty flavour to this cake. Ah, and kids LOVE it!

You'll Need

Here, I will give you an overview of the ingredients I used to make the recipe; all the measurements are in the recipe card.

Flour: I use all purpose flour (Plain flour).

Whole hazelnuts (roasted): This is the star of the recipe, and it is the one responsible for the delicious nutty flavour of this cake.

Orange zest: Orange zest enhances the flavor. You may replace it with vanilla extract.

Baking powder: It is a leavening agent that makes your cake rise while baking.

Butter: I use ¾ cup of butter at room temperature.

Granulated sugar: It is the main sweetening agent.

Eggs: I use 2 large eggs.

Milk: I use whole milk.

How To Make Hazelnut Cake - Step By Step

One: Roast the hazelnuts in a large skillet over medium heat for 10-15 minutes.

Two: Preheat the oven to 350°F (180°C) and line a 22 cm springform pan or a cake pan with parchment paper.

Three: Place the flour, toasted hazelnuts, orange zest, baking powder, and salt in the food processor and process on high speed until the hazelnuts are finely grounded.

Four: Using a kitchen mixer or by hand, cream the butter and sugar together until fluffy.

Five: Add the eggs, one at a time, until incorporated.

Six: Add the flour mixture, followed by the milk, and whisk until well combined/incorporated.

Tip: Do not overbeat your cake; this will make it too dense. Beat only until the ingredients are properly incorporated.

Seven: Scoop the batter into the prepared pan and bake for 40-45 minutes.

Tip: Baking cake at the center of the oven will make sure that your cake bakes evenly.

Eight: Allow the cake to cool in the tin for 15-20 minutes, then take it out of the tin and put it on a wire rack to completely cool.

Helpful Tips!

• Make sure to use fresh ingredients at room temperature ingredients.
• Make sure to line your baking pans with baking/parchment paper. This will make it easier for you to take the cake out of the pan without it breaking.
• Pour the cake batter into a 12 cup muffin tin to make hazelnut muffins, and don't forget to adjust the baking time accordingly.
• I keep this cake in a sealed container at room temperature for about two to three days or refrigerate it for up to a week.
• You can also freeze the cake by putting it in an airtight container and freezing it. This will make the cake last for a month.
• To roast the hazelnuts, heat the oven and spread them on a baking tray and roast them in the oven at 220 C / 430 F for 10 minutes.

More Cake Recipes

• Easy Rock Cakes Recipe
• Jam and Coconut Cake
• Moist Cherry Cake Recipe
• Orange Drizzle Cake
• Lemon Victoria Sponge With Lemon Curd

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