Name: Hazelnut Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 ½ cups (180g) ground hazelnuts; ½ cup (60g) all-purpose flour; ½ cup (113g) unsalted butter, softened; ¾ cup (150g) granulated sugar; 3 large eggs; 1 tsp baking powder; ¼ tsp salt; 1 tsp vanilla extract; Powdered sugar, for dusting (optional)

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There’s something magical about the smell of toasted hazelnuts wafting through your kitchen as a rustic, golden cake rises in the oven. This hazelnut cake is deeply comforting, rich in nutty flavor, and just the right amount of sweet. It’s the kind of cake that doesn’t need flashy frosting or decorations. All it asks for is a dusting of powdered sugar and a warm mug of coffee to go with it. Trust me, you’re going to love this.

Behind the Recipe

This cake takes me right back to my grandmother’s kitchen in the hills of northern Italy. She would grind fresh hazelnuts by hand, fill the room with music, and bake this cake on chilly afternoons. It wasn’t just dessert, it was a ritual. A way to gather, talk, and enjoy the simple pleasures of good food. This recipe honors that tradition with a touch of ease for today’s kitchen.

Recipe Origin or Trivia

Hazelnut cakes have long been a beloved staple in the regions of Piedmont and Liguria in Italy, where hazelnut trees grow in abundance. Italian “torta di nocciole” is often made without flour, highlighting the richness of the nuts. The key lies in using high-quality hazelnuts, which were so prized historically that they became a symbol of prosperity and celebration in Italian households.

Why You’ll Love Hazelnut Cake

It’s more than just a sweet treat. Here’s why this cake will become a favorite in your kitchen:

Versatile: Serve it for dessert, breakfast, or with afternoon tea. It fits every mood.

Budget-Friendly: Uses pantry staples and hazelnuts, which are affordable when bought in bulk.

Quick and Easy: Simple steps and no fancy equipment. Just mix, pour, and bake.

Customizable: Add chocolate chips, a splash of espresso, or orange zest for a twist.

Crowd-Pleasing: That nutty aroma and soft texture win everyone over.

Make-Ahead Friendly: Stays moist for days and actually gets better on day two.

Great for Leftovers: Perfect with morning coffee or as a lunchbox treat.

Chef’s Pro Tips for Perfect Results

If you want that bakery-style finish at home, here’s what I recommend:

Toast your hazelnuts: It deepens their flavor and gives the cake more character.
Use room temperature eggs: They whip better and help the cake rise evenly.
Grind hazelnuts fine, but not to dust: Leave a bit of texture for a more rustic feel.
Don’t overmix the batter: Keep it gentle to avoid a dense cake.
Let it cool fully before slicing: The flavors settle and texture improves.

Kitchen Tools You’ll Need

You don’t need much to bring this cake to life:

Mixing bowls: For combining your dry and wet ingredients smoothly.

Electric mixer: Helps achieve a fluffy texture, especially when creaming butter and sugar.

Springform pan: Makes it easy to release the cake without breaking it.

Spatula: For folding and scraping the batter gently.

Cooling rack: Keeps the bottom from getting soggy post-bake.

Ingredients in Hazelnut Cake

This cake brings together pantry basics and the earthy richness of hazelnuts. Each ingredient plays a key role in flavor and texture:

Hazelnuts (ground): 1 ½ cups (about 180g). These provide the cake’s signature flavor and a delicate crumb.
All-purpose flour: ½ cup (60g). Helps give structure while letting hazelnuts shine.
Butter (unsalted): ½ cup (1 stick, 113g). Adds richness and moisture.
Sugar (granulated): ¾ cup (150g). Sweetens and helps with browning.
Eggs: 3 large. Bind the ingredients and add lift.
Baking powder: 1 tsp. Helps the cake rise without becoming too dense.
Salt: ¼ tsp. Balances and enhances the nutty sweetness.
Vanilla extract: 1 tsp. Adds a warm, aromatic undertone.
Powdered sugar (for dusting): Optional, for a classic finish.

Ingredient Substitutions

Feel free to make swaps based on what you have on hand:

Hazelnuts: Almonds or walnuts work too, though the flavor will change.

All-purpose flour: Use gluten-free 1:1 blend for a gluten-free version.

Butter: Coconut oil or vegan butter substitute can be used for dairy-free.

Sugar: Coconut sugar for a more caramelized flavor.

Vanilla extract: Almond extract adds a nice twist.

Ingredient Spotlight

Hazelnuts: These nuts aren’t just delicious, they’re rich in healthy fats and antioxidants. Toasting them before grinding brings out a warm, buttery depth that defines this cake.

Vanilla extract: Though subtle, it smooths out the flavors and ties everything together with warmth and fragrance.

Instructions for Making Hazelnut Cake

Ready to get baking? Here’s how we bring it all together in just a few simple steps.

Preheat Your Equipment:
Set your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
Combine Ingredients:
In one bowl, whisk together the ground hazelnuts, flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
Prepare Your Cooking Vessel:
Pour the batter into the prepared pan and smooth the top with a spatula.
Assemble the Dish:
Give the pan a gentle tap on the counter to release any air bubbles.
Cook to Perfection:
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
Finishing Touches:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugar.
Serve and Enjoy:
Slice and enjoy as-is or with a dollop of whipped cream or a spoon of fruit compote.

Texture & Flavor Secrets

What makes this cake special is the contrast between the crisp outer edge and the tender, nutty center. The toasted hazelnuts lend an earthy warmth, while the buttery crumb melts softly in every bite. Each slice is light yet satisfying, with a natural sweetness that doesn’t overpower.

Cooking Tips & Tricks

To make your baking smoother, here are some helpful tricks:

Always toast your hazelnuts for maximum flavor.
Grind nuts in short pulses to avoid turning them into paste.
Use a springform pan for an easy, clean release.
Store leftover hazelnut meal in the freezer to stay fresh longer.

What to Avoid

Little hiccups can affect the final result. Watch out for these:

Over-grinding nuts into nut butter.
Using cold butter or eggs, which can lead to a lumpy batter.
Overbaking, which dries out the cake.
Skipping the parchment paper, making it harder to release.

Nutrition Facts

Servings: 8
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This cake keeps beautifully, making it a great choice to bake ahead. Store it at room temperature in an airtight container for up to 3 days. You can refrigerate it for longer shelf life or freeze individual slices wrapped in foil. Just thaw and bring to room temp before serving for best texture.

How to Serve Hazelnut Cake

Serve slices with a sprinkle of powdered sugar or a spoonful of whipped cream. It’s also lovely alongside fresh berries, a drizzle of honey, or even a scoop of gelato for a luxurious dessert.

Creative Leftover Transformations

Here’s how to breathe new life into any extra slices:

Crumble and layer into a parfait with yogurt and fruit.
Toast lightly and top with Nutella or jam for a sweet snack.
Blend into cake pops with a bit of frosting.

Additional Tips

To elevate flavor and ease:

Add a pinch of cinnamon or nutmeg for warmth.
Don’t skip the cooling time—it’s key for the crumb.
Use a food scale for accurate nut measurements.

Make It a Showstopper

Presentation adds charm. Serve on a rustic cake stand, dust with powdered sugar right before serving, and garnish with a few whole hazelnuts or fresh berries for color contrast.

Variations to Try

Chocolate Swirl: Fold in melted dark chocolate for richness.
Citrus Twist: Add orange or lemon zest to brighten the flavor.
Espresso Infusion: Mix in a shot of cooled espresso for depth.
Gluten-Free: Use a GF flour blend and ensure nuts are certified GF.
Mini Cakes: Bake in muffin tins for single-serve portions.

FAQ’s

Q1: Can I make this without a mixer?
A1: Absolutely. Just cream the butter and sugar with a wooden spoon and use some elbow grease.

Q2: Can I use hazelnut flour instead of grinding?
A2: Yes, just make sure it’s finely ground and fresh.

Q3: Is it too sweet?
A3: Not at all. It has a gentle sweetness that’s well balanced by the nuts.

Q4: Can I freeze the whole cake?
A4: Yes, wrap it tightly in plastic and foil. Freeze for up to 2 months.

Q5: How do I toast hazelnuts?
A5: Spread them on a baking sheet and roast at 350°F for 10 minutes. Rub off skins once cooled.

Q6: Can I make it dairy-free?
A6: Swap butter for vegan butter or refined coconut oil.

Q7: What if I don’t have a springform pan?
A7: Use a well-greased round cake pan with parchment at the bottom.

Q8: Can I reduce the sugar?
A8: Yes, reduce by ¼ cup, but flavor may be slightly altered.

Q9: What drinks go best with it?
A9: Coffee, espresso, or a lightly sweet dessert wine pair beautifully.

Q10: Can I double the recipe?
A10: Yes, bake in a larger pan and increase time accordingly.

Conclusion

There’s something timeless about a good hazelnut cake. It’s the kind of recipe you pass down, the kind that feels like home. Whether you bake it for a special occasion or a quiet afternoon, it’s bound to bring joy. So preheat your oven, toast those hazelnuts, and get ready to fall in love—bite after cozy bite.