Easy & Quick Hazelnut Cake
The sweet, toasty aroma of hazelnuts wafts through the kitchen, wrapping you in a warm embrace as you prepare to indulge in a slice of the most delightful cake. With its golden-brown crumb and rich, nutty flavor, this Easy & Quick Hazelnut Cake Recipe: A Classic Homemade Treat is destined to become a beloved favorite in your household. Every bite offers a tender texture that dances on your palate, lovingly reminding you of cozy family gatherings and festive celebrations.
Table of Contents
I remember the first time I tasted hazelnut cake at my grandmother’s home, the essence of her kitchen filled with laughter and love. Each forkful transported me back to those cherished moments, making every occasion feel extra special. Whether it’s a chilly autumn afternoon or a sunlit summer picnic, this cake fits perfectly into any season or gathering, bringing joy and comfort. So why not whisk up this delightful dessert and create your own sweet memories?
Why You’ll Love This Recipe
- Simple & Quick: With just 30 minutes of prep and 28 minutes of baking, you’ll have a stunning cake ready in no time.
- Irresistible Flavor: The combination of toasted hazelnuts and creamy frosting creates a flavor explosion that’s nutty, buttery, and simply divine.
- Eye-Catching Appeal: Three layers of moist cake topped with creamy buttercream make it a showstopper that impresses at any event.
- Flexible Serving: Perfect for coffee breaks, birthday parties, or elegant dessert tables, it suits any occasion.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using a suitable flour alternative.
Ingredients You’ll Need
- Toasted hazelnuts (1 cup or 140g): Ground into a fine powder for a robust flavor, you can substitute with almond flour if needed.
- All-purpose flour (2 cups or 240g): Provides structure and lightness; cake flour can be used for a softer crumb.
- Baking powder (1 tbsp): Helps the cake rise, giving it that fluffy texture; ensure it’s fresh for the best results.
- Salt (½ tsp): Enhances sweetness and balances flavors.
- Unsalted butter (¾ cup or 170g): Adds richness—make sure it’s at room temperature for easy creaming.
- Granulated sugar (1½ cups or 300g): Sweetness is essential here; brown sugar can be used for a deeper caramel flavor.
- Large eggs (4): They provide moisture and stability—always use room-temperature eggs for better mixing.
- Vanilla extract (1 tsp): This adds a lovely warmth; pure vanilla extract offers the best flavor.
- Whole milk (¾ cup or 180ml) and sour cream (½ cup or 120ml): These create a moist and tender cake; buttermilk can be a good substitute for both.
For the Hazelnut Buttercream Frosting:
- Unsalted butter (1 cup or 226g): Use room temperature butter for a creamy frosting.
- Powdered sugar (3 cups or 360g): This sweetens the frosting—sift it to avoid lumps.
- Heavy cream (⅓ cup or 80ml): Creates an airy texture; milk can work in a pinch but may not be as rich.
- Vanilla extract (½ tsp): Adds additional flavor.
- Hazelnut spread (⅓ cup or 80g): Like Nutella, it enhances the hazelnut flavor; feel free to use a natural one for a healthier twist.
- Salt (pinch): Balances the sweetness.
- Chopped toasted hazelnuts (about ½ cup): For garnishing and added crunch.
How to Make Easy & Quick Hazelnut Cake Recipe: A Classic Homemade Treat
Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). While it warms, grease and line three 8-inch round cake pans with parchment paper. This simple step ensures your cake layers release smoothly once baked, sparing you any sticky situations.
Grind the Hazelnuts: Next, place the toasted hazelnuts in a food processor. Pulse them until they reach a fine, sandy texture. You don’t want them to turn into nut butter, so keep an eye on consistency. This grounding releases essential oils, enhancing the nutty flavor.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the finely ground hazelnuts. Combining these dry ingredients first ensures an even distribution of the leavening agent and prevents any clumps later in your cake’s batter.
Cream the Butter and Sugar: In a large mixing bowl, beat together the unsalted butter and granulated sugar using an electric mixer on medium-high speed. Look for a light and fluffy mixture in about 3–5 minutes, which gives the cake its airy texture. Your kitchen will smell heavenly!
Add Eggs and Vanilla: Slowly add the eggs, mixing in one at a time. Make sure to scrape down the bowl as you go to incorporate everything. Stir in the vanilla extract until it’s fully combined, making that butter-sugar mixture even richer.
Alternate Wet and Dry Ingredients: Now, it’s time to combine the dry mix with your wet ingredients! Add the dry ingredients in three parts, alternating with the milk and sour cream in two parts. Start and end with the dry mix. Remember to mix this on low speed just until combined, which helps keep the batter fluffy.
Divide and Bake: Evenly distribute the batter among your three prepared cake pans. Smooth out the tops with a spatula for even baking, then pop them in the oven. Bake for about 25–28 minutes or until a toothpick inserted in the center comes out clean. They’ll be golden brown and fragrant!
Cool the Cake Layers: Once baked, let the cakes rest in their pans for about 10 minutes. This cooling time allows for easy removal. Then turn them out onto a wire rack to cool completely before you start frosting—anything less might melt your frosting!
Make the Buttercream: For the frosting, beat the unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing on low speed, so it doesn’t fly everywhere. After the sugar is fully mixed in, add the heavy cream, vanilla extract, hazelnut spread, and a pinch of salt. Switch to high speed and beat until the frosting is plush and spreadable.
Assemble the Cake: Begin stacking your cake by placing one layer on a serving plate or cake stand. Generously spread a thick layer of frosting on top, then add the second layer and repeat the process. Finally, place the third layer on top and cover the entire cake with the remaining frosting for a seamless look.
Garnish and Serve: With your cake fully frosted, you can create swirls or smooth it out with a spatula, depending on your presentation style. Finish by sprinkling the chopped toasted hazelnuts on top or around the edges for an extra crunch that’s simply irresistible.
Storing & Reheating
To keep your hazelnut cake fresh, store any leftovers at room temperature for up to two days in an airtight container. If you need to store it longer, refrigerate the cake for about 5 days. Just remember to place it in a well-sealed container to keep it moist. If you decide to freeze the cake, wrap it tightly in plastic wrap and foil—this will maintain its deliciousness for up to 3 months. When you’re ready to enjoy it again, simply thaw at room temperature and consider warming individual slices in the microwave for a few seconds to refresh the flavors.
Chef’s Helpful Tips
- Be cautious not to overbeat the batter after adding the dry ingredients; this can lead to a dense cake.
- Always ensure your butter and eggs are at room temperature for better integration and fluffiness.
- Adjust baking time based on your oven, as temperatures can vary. The cake is done when the edges are golden and a toothpick comes out clean.
- To enhance the hazelnut flavor, you might consider adding a splash of hazelnut liqueur to the frosting.
- Make the cake layers ahead of time and freeze them; just frost them when you’re ready to serve for quick entertaining!
Enjoy every slice of this heavenly creation as you reminisce and make new special moments around the table. The celebrations are just a cake away, so dive into this Easy & Quick Hazelnut Cake Recipe: A Classic Homemade Treat and enjoy the joy it brings!
Recipe FAQs
Can I use different nuts for this cake?
Absolutely! While hazelnuts add a unique flavor, you can easily substitute them with other nuts like almonds or walnuts. Just keep in mind that the flavor profile will shift slightly. If you’re nut-free, consider ground sunflower seeds for a similar texture without the allergens.
How can I make this cake gluten-free?
To turn this cake into a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a stabilizer, such as xanthan gum, to help maintain the cake’s texture.
What frosting pairs well with this cake?
While this recipe features a luxurious hazelnut buttercream, it’s equally delicious with a chocolate ganache or a classic cream cheese frosting. If you’re feeling adventurous, a fruity glaze of raspberry or orange could create a delightful contrast!
Can I prepare the cake in advance?
Absolutely! You can bake the cake layers ahead of time and freeze them for up to 3 months. Thaw them in the fridge overnight, then frost them just before serving. It will save you time and ensure your cake stays fresh!
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📖 Recipe Card
Easy & 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
Enjoy the charming flavors of this Easy & Quick Hazelnut Cake, combining toasted hazelnuts and creamy buttercream frosting for an unforgettable dessert that suits any occasion.
Ingredients
- Toasted hazelnuts (1 cup or 140g)
- All-purpose flour (2 cups or 240g)
- Baking powder (1 tbsp)
- Salt (½ tsp)
- Unsalted butter (¾ cup or 170g)
- Granulated sugar (1½ cups or 300g)
- Large eggs (4)
- Vanilla extract (1 tsp)
- Whole milk (¾ cup or 180ml)
- Sour cream (½ cup or 120ml)
- Unsalted butter for frosting (1 cup or 226g)
- Powdered sugar (3 cups or 360g)
- Heavy cream (⅓ cup or 80ml)
- Vanilla extract for frosting (½ tsp)
- Hazelnut spread (⅓ cup or 80g)
- Salt for frosting (pinch)
- Chopped toasted hazelnuts (about ½ cup)
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Grind the toasted hazelnuts into a fine powder.
- Whisk together all-purpose flour, baking powder, salt, and ground hazelnuts in a medium bowl.
- Beat unsalted butter and granulated sugar in a large bowl until light and fluffy.
- Add eggs and vanilla extract, mixing one egg at a time.
- Alternate adding the dry mixture with milk and sour cream until combined.
- Distribute batter evenly among the cake pans and bake for 25-28 minutes.
- Cool the cakes in pans for 10 minutes, then on wire racks until completely cool.
- For frosting, beat unsalted butter and gradually add powdered sugar, then heavy cream, vanilla extract, hazelnut spread, and a pinch of salt until smooth.
- Assemble the cake by stacking layers with frosting in between, then frost the entire cake and garnish with chopped hazelnuts.
Notes
Make sure your butter and eggs are at room temperature for better mixing.
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Avoid overmixing the batter after adding the dry ingredients to prevent a dense cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
