The ultimate Hazelnut Cake! All-natural hazelnut flavor in the cake layers and frosting. A simple and delicious combination.
![Cake on a white cake stand with a white cloth in the background.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-6.jpg)
I bought WAY too many hazelnuts. Like, so many.
In hindsight, I don’t know what I was thinking. Especially since I already had not one, but TWO bags of hazelnut flour because I forgot I already had one and bought another.
I had tossed around a couple of ideas of how I might decorate this Hazelnut Cake, but I’m pretty sure none would have required a 2+lb bag of $30 hazelnuts.
I don’t even like hazelnuts!
True story. But I do love nut-based cakes like my Almond Amaretto Cake and my Baklava Cake that uses walnuts in the cake layers. The nuts add delicious flavor and texture to cakes so making a Hazelnut Cake was a no-brainer.
![Cross-section of the cake showing the cake layers.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-9.jpg)
How to Make this Hazelnut Cake
I used store-bought hazelnut flour for the cake layers. It’s like almond flour, but hazelnut. It’s not super cost-effective, I’m not going to lie.
You can easily make your own hazelnut flour by pulverizing some toasted, skinned hazelnuts in a food processor until you get a fine powder. You can sift out any larger chunks then measure the amount you need. I am lazy though so I just bought the flour.
Cake Tip!
Be sure not to over-process the nuts as it will eventually turn into hazelnut butter (like peanut butter).
To make this cake I simply replaced some of the regular all-purpose flour in my standard Vanilla Cake recipe with hazelnut flour.
The cakes smelled heavenly!
![Angled shot of the cake on a white cake stand.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-7.jpg)
Hazelnut German Buttercream
I used my German Buttercream as a frosting for this cake, but you could use any buttercream you like and just add hazelnut flour to it.
To me, the German buttercream seemed like a perfect fit. It’s light, fluffy, not too sweet, and just delicious. I have a detailed tutorial on How to Make German Buttercream, so be sure to check that out if you try it. It’s not difficult at all, just a bit time intensive.
![Close up of the buttercream.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-3.jpg)
I kept adding hazelnut flour to the buttercream until I was satisfied with the flavor. You can add more or less if you like. I love the flecks throughout the frosting.
I added a schmear of Nutella on top of each cake layer as I was assembling the cake because why not?? This is optional but adds a yummy chocolate hazelnut flavor.
![Angled cross-section shot showing the cake and frosting layers.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-10.jpg)
Decorating Tips
The initial reason I bought so many hazelnuts was because I thought I would decorate the cake somehow with candied hazelnuts. Like I did with this Nutella Hazelnut Cake.
That cake is one of my very first recipes and could probably use a refresh, but it is a much-loved recipe. Candied hazelnuts are a stunning way to garnish any dessert and they are surprisingly easy to make!
Check out my Candied Hazelnut tutorial for details.
![Candied hazelnuts on the top of a cake.](https://livforcake.com/wp-content/uploads/2015/04/Candied_Hazelnuts9.jpg)
Thing is, they don’t last long. As with any sugar-based garnish, they will start to melt. The more humidity, the faster the sugar melts/gets sticky. It has been super hot and humid here so I just figured that was a recipe for disaster all around.
If you do decide to make them. I recommend making them shortly before serving the cake and definitely do not put them in the fridge.
![Close up of the side of the cake showing cake combed detail.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-2.jpg)
I decided to decorate the cake with one of my favorite cake combs. I used the left side of the right cake comb from this set.
You’ll want a rather thick layer of frosting around the outside of the cake if you’re going to be using a cake comb and it might take a few passes (and some patching) to get it perfect, but it’s really a very simple way to add a stunning impact to your cakes.
![Overhead shot of the cake showing dollops and hazelnuts.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-8.jpg)
I topped it off with some simple buttercream dollops using a 6B piping tip and topped each one of those with alternating skinned and unskinned hazelnuts.
I think it makes for a pretty effect. Finished it off with some chopped hazelnuts pressed along the bottom.
![Slice of cake on a plate.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-12.jpg)
This Hazelnut cake has a wonderful hazelnut flavor throughout. The texture of the cake and buttercream are perfect together. If you’re a hazelnut fan or have one in your life, you need to try this cake!
Looking for more nut-based cakes?
- Almond Amaretto Cake
- Raffaello Cake (Coconut Almond Cake)
- Bakewell Cake (Raspberry Almond Cake)
- Pear & Walnut Cake
- Pecan Pie Cake
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here. Bake time may vary depending on pan size.
- Baking time will vary if you change the pan size. Every oven is different so I can’t say for certain what you’ll need to adjust it to. Be sure to check on the cakes while they are baking.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring to room temp and rewhip before using.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option on my recipes.
Tips for Making this Hazelnut Cake
- Be sure to check my Pastry Cream and German Buttercream tutorials for tips and troubleshooting.
- If you prefer, you can use a Swiss Meringue Buttercream, an Ermine Frosting, or an American Buttercream instead, and add hazelnut flour to those.
- I prepare my cake pans using Homemade Cake Release and line with parchment paper.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cakes post!
![Cake on a white cake stand.](https://livforcake.com/wp-content/uploads/2020/07/hazelnut-cake-thumb-300x300.jpg)
Hazelnut Cake
Ingredients
Hazelnut Cake:
- 1 3/4 cups all-purpose flour
- 1/2 cup hazelnut flour sifted
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup milk room temperature
Hazelnut German Buttercream:
- 2 cups milk divided
- 1 tsp vanilla extract
- 1/4 cup cornstarch
- 2/3 cup granulated sugar
- 2 large egg yolks
- 2 cups unsalted butter room temperature
- 3/4 cup hazelnut flour sifted
- powdered sugar sifted, to taste
Assembly:
- 4 Tbsp Nutella optional
- whole and chopped hazelnuts
Instructions
Hazelnut Cake:
- Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, hazelnut flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for about 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
Hazelnut German Buttercream:
- Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
- In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
- While whisking vigorously, slowly pour the hot milk into the egg mixture.
- Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
- Pass through a strainer and into a bowl. Place plastic wrap directly on top of the custard to prevent a skin from forming.
- Cool to room temperature then place in the refrigerator for a couple hours to set. Bring to room temperature before using in buttercream.
- Ensure pastry cream and butter are at room temperature. Whisk pastry cream by hand until smooth.
- Using a stand mixer or hand mixer, beat the butter on high until pale and fluffy (3 mins). Add the room temperature custard 1 Tbsp at a time, incorporating well after each addition. Add Hazelnut flour 1/4 cup at a time.
- Taste, add sifted powdered sugar if desired. Beat for 2-3mins until smooth and fluffy.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Spread about 2 Tbsp Nutella on top of the cake layer. Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers.
- Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
- Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.
- Press chopped hazelnuts around the bottom of the cake if desired.
Joanne Buragina says
I wanted to double the batter recipe to make a three layer 9″ cake but doubling the buttercream amounts sounds like it might be too much. Would multiplying the german buttercream by 1.5 be enough? Thanx
Olivia says
Hi Joanne! I can’t say for sure because I haven’t tried it but my gut says 1.5x should be fine.
Joanne says
If I wanted to make a two layer 9″ cake, would these quantities work?
Thanks for your amazing recipes😊
Olivia says
Hi Joanne! The recipe as is will work for two 8″ pans. I think the cakes would be too thin in 9″ ones. Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Based on that I would 1.25x the recipe.
Josnne says
Thank you so much
Vanessa Dupree says
When making the German buttercream, is the mix that I’m making in steps 1-6 that cools in the refrigerator called “pastry cream” in step 7 & “custard” in step 8? It doesn’t seem clear & I don’t want to make any assumptions.
Olivia says
Hi Vanessa! Yes, they are the same. The tips section of the post links to a detailed tutorial on how to make German buttercream: https://livforcake.com/german-buttercream/
Pauline dimech says
Would it be ideal to decorate it with sugar paste?
Olivia says
Hi Pauline! You can if you like for sure.