Easy and Quick Hazelnut Cake
The comforting aroma of baking hazelnuts fills the kitchen, merging subtle sweetness with a toasty warmth. As this Easy and Quick Hazelnut Cake bakes, the rich, nutty scent wafts through the air, knocking on the doors of nostalgia, calling back memories of cozy family gatherings around the table. Maybe it’s the dream of a sunny afternoon spent laughing with friends or those quiet, reflective moments with a steaming cup of coffee, where every slice feels like a warm hug.
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This classic homemade treat is not only easy to whip up but also promises a heartwarming experience for any occasion, be it a Sunday brunch or a small celebration. With its perfect texture—light yet moist—and the delightful creaminess of hazelnut buttercream, this cake brings joy to the everyday. Just imagine it sitting pretty on your dessert stand, beckoning with its golden layers and glossy frosting, inspiring you to indulge. You’ll definitely want to roll up your sleeves and get to this simple yet delicious recipe!
Why You’ll Love This Recipe
- Simple & Quick: Whip this cake together in just 30 minutes of prep time and bake it in about 28 minutes!
- Irresistible Flavor: Enjoy a rich combination of nutty goodness and buttery sweetness, complemented by the heavenly hazelnut buttercream.
- Eye-Catching Appeal: Its multi-layered look, paired with a sprinkle of toasted hazelnuts, creates an impressive centerpiece.
- Flexible Serving: Perfect for any occasion, whether it’s a sweet snack, a celebration, or a cozy family treat.
- Diet-Friendly Options: Swap ingredients easily for gluten-free or dairy-free variations to suit your needs.
Ingredients You’ll Need
- Toasted hazelnuts (1 cup, finely ground): Freshly toasted hazelnuts provide that essential nutty flavor and texture. You can use store-bought ground hazelnuts, but toasting them before grinding ensures maximum flavor.
- All-purpose flour (2 cups): Works best for a light and fluffy cake. If you need gluten-free, a good 1:1 gluten-free flour blend could substitute nicely.
- Baking powder (1 tbsp): This leavening agent gives our cake just the right amount of lift, ensuring a soft crumb.
- Salt (½ tsp): Enhances the flavors and balances the sweetness, making each bite sing.
- Unsalted butter (¾ cup, room temperature): Adds richness and moisture; ensure it’s softened for easy creaming.
- Granulated sugar (1½ cups): Sweetens the cake and helps that delicious golden crust form.
- Eggs (4 large): Bind the mixture together and bring moisture, contributing to a delicate texture.
- Vanilla extract (1 tsp): Infuses warmth and enhances the cake’s overall flavor profile.
- Whole milk (¾ cup): Moisturizes the cake; you can substitute with almond or oat milk for a dairy-free version.
- Sour cream (½ cup): Keeps the cake incredibly tender and adds a slight tanginess, balancing the sweetness.
For the Hazelnut Buttercream Frosting:
- Unsalted butter (1 cup, room temperature): Serves as the creamy base for your frosting.
- Powdered sugar (3 cups): Sweetens the frosting while giving it a fluffy texture.
- Heavy cream (⅓ cup): Introduces richness and allows for a luxurious mouthfeel.
- Vanilla extract (½ tsp): A little more vanilla delivers added depth to the frosting flavor.
- Hazelnut spread (⅓ cup): Provides that irresistible hazelnut flavor to the frosting. Nutella or a natural hazelnut butter both work well.
- Pinch of salt: Balances the sweetness, enhancing the hazelnut flavor.
For Garnish:
- Chopped toasted hazelnuts (about ½ cup): Sprinkle on top for a delightful crunch and visual appeal.
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 it warms up, prepare your cake pans by greasing them and lining the bottoms with parchment paper. This step ensures that your beautiful layers release effortlessly once baked, so you avoid any cake disasters!
Grind Hazelnuts: Place your toasted hazelnuts into a food processor and pulse them until finely ground, resembling a dry sandy texture. Be sure not to over-process them into a paste; we want that texture for the cake, not spread. It’s the first step in infusing that delicious hazelnut flavor throughout!
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground hazelnuts until everything blends beautifully. This mixture sets the foundation for your cake, ensuring even distribution of both flavors and lift.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed. Mix until the mixture turns fluffy and light, about 3 to 5 minutes. Don’t rush this part; that airiness makes for a lovely cake.
Add Eggs and Vanilla: Add the eggs one at a time, blending well after each addition. Scrape down the sides of the bowl to ensure everything is fully combined. Next, stir in the vanilla extract, which will add a warm, inviting note to your cake.
Alternate Wet and Dry Ingredients: Gradually mix in the dry ingredient mixture, alternating with the milk and sour cream. It’s best to start and finish with the dry ingredients; mix on low speed until just combined, avoiding overmixing to maintain that lovely, soft crumb.
Divide and Bake: Evenly distribute the batter into the three prepared cake pans. Use a spatula to smooth out the tops, then pop them into the oven. Bake for 25 to 28 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Your kitchen will smell incredible!
Cool Cake Layers: Once baked, allow the cakes to cool in the pans for about 10 minutes. Carefully turn them out onto a wire rack to cool completely before frosting. This step is crucial—frosting warm cakes can lead to a melty mess!
Make the Buttercream: In a large bowl, beat the softened butter on medium speed until smooth and creamy. Gradually add the powdered sugar while mixing on low speed, which prevents a sugary cloud from forming in your kitchen. Once combined, increase the speed and add the heavy cream, vanilla, hazelnut spread, and a pinch of salt. Beat on high for 2 to 3 minutes until your frosting is fluffy and spreadable.
Assemble the Cake: Place one cake layer on a serving plate or cake stand. Generously spread a thick layer of hazelnut buttercream over the top. Repeat with the second layer, and then add the third. Finish by frosting the top and sides of the cake evenly, creating a beautiful canvas.
Garnish and Serve: Use a spatula to create swirls or a smooth finish in the frosting, depending on your desired look. Finally, scatter the chopped toasted hazelnuts on top or around the edges for that perfect finishing touch that adds both crunch and appealing texture.
Storing & Reheating
To keep your Easy and Quick Hazelnut Cake fresh, store it at room temperature in an airtight container for up to three days. If you’re keeping it longer, pop it in the refrigerator for about a week; just remember to cover it well to prevent it from drying out. For longer preservation, freeze slices in an airtight container for up to three months. When you’re ready to enjoy, let it thaw at room temperature or reheat individual slices in the microwave for about 15-20 seconds. The texture might change slightly, but a quick spread of extra frosting can refresh its delightful flavor!
Chef’s Helpful Tips
- Ensure the butter and eggs are at room temperature; this makes blending easier and results in a better texture.
- Be gentle when combining wet and dry ingredients—overmixing can lead to a dense cake. Mix just until you see no flour streaks.
- If your hazelnuts are whole, toast them before grinding to really bring out that nutty flavor.
- For a stunning finish, try using a cake scraper for the sides of the frosting for a clean look.
- This cake can be made ahead of time or frozen—just frost it after thawing for the best results.
The beauty of this Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat lies in its simplicity and the joy it brings. With its rich flavor, moist crumb, and dreamy frosting, it’s sure to be a hit—whether served at a celebration or savored with an afternoon coffee. While you might be tempted to stick to the classic recipe, feel free to experiment with add-ins like chocolate chips or fresh berries, creating your own version of this timeless delight. Just remember, baking is all about happiness and fun—and every slice is a little piece of joy waiting to be enjoyed!
Recipe FAQs
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure your baking powder is gluten-free, too. The texture may be slightly different, but it will still be delicious!
What kind of hazelnut spread can I use?
You can use popular brands like Nutella or look for a natural hazelnut butter that doesn’t contain added sugars or oils. Both options will give your buttercream a fantastic hazelnut flavor, so choose whichever you prefer!
Can I make this ahead of time?
Yes! The cake layers can be made a day or two in advance. Just wrap them tightly in plastic wrap and store them at room temperature. When you’re ready to serve, let them cool and frost right before the event to peak freshness.
How can I make this cake more chocolatey?
You can incorporate cocoa powder into the batter—about ½ cup should do the trick! Just remember to reduce the all-purpose flour by the same amount. This will give you a delightful hazelnut-chocolate flavor that’s hard to resist.
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📖 Recipe Card
Easy and Quick Hazelnut Cake
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy and Quick Hazelnut Cake is a delightful treat, featuring a moist texture and irresistible hazelnut buttercream. Perfect for gatherings or coffee breaks, it’s an enjoyable homemade cake that stands out with its rich flavors and simple prep.
Ingredients
- Toasted hazelnuts (1 cup, finely ground)
- All-purpose flour (2 cups)
- Baking powder (1 tbsp)
- Salt (½ tsp)
- Unsalted butter (¾ cup, room temperature)
- Granulated sugar (1½ cups)
- Eggs (4 large)
- Vanilla extract (1 tsp)
- Whole milk (¾ cup)
- Sour cream (½ cup)
- Unsalted butter (1 cup, room temperature) – for frosting
- Powdered sugar (3 cups) – for frosting
- Heavy cream (⅓ cup) – for frosting
- Vanilla extract (½ tsp) – for frosting
- Hazelnut spread (⅓ cup) – for frosting
- Pinch of salt – for frosting
- Chopped toasted hazelnuts (about ½ cup) – for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans.
- Grind toasted hazelnuts to a fine texture without turning into paste.
- Combine flour, baking powder, salt, and ground hazelnuts in a bowl.
- Beat butter and sugar until fluffy, then add eggs one by one followed by vanilla.
- Alternate mixing dry ingredients with milk and sour cream.
- Divide batter among prepared pans and bake for 25-28 minutes.
- Cool layers in pans for 10 minutes, then transfer to wire racks.
- Prepare buttercream by combining ingredients until fluffy.
- Assemble cake with frosting layers and garnish with chopped hazelnuts.
Notes
Ensure all ingredients are at room temperature for better blending.
Avoid overmixing to maintain a light crumb.
Store cake in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
