Name: Easy and Quick Hazelnut Cake
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Cuisine: American
Ingredients: Toasted hazelnuts (1 cup); All-purpose flour (2 cups); Baking powder (1 tbsp); Salt (½ tsp); Unsalted butter (¾ cup); Granulated sugar (1½ cups); Large eggs (4); Vanilla extract (1 tsp); Whole milk (¾ cup); Sour cream (½ cup); Unsalted butter (1 cup) – 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

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The aroma of a freshly baked cake wafting through the house can instantly transport you to moments filled with comfort and joy. Imagine sinking your fork into a moist, nutty layer cake, its rich, warm flavors melting in your mouth. That’s the magic of the Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat. Each slice embodies cozy weekends or festive moments, making it perfect for any gathering or just a delightful snack with your afternoon coffee.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy and Quick Hazelnut Cake

I still recall the first time I tasted a hazelnut cake at a family gathering. The laughter, the chatter, and most importantly, the cake! My aunt would whip it up effortlessly, always bringing smiles with her delicious creation. Now, I invite you to share in that joy with this recipe, perfect for creating your own sweet memories. Allow yourself to indulge in this nutty delight and make it today—I promise, you won’t regret it!

Why You’ll Love This Recipe

Simple & Quick: In just about 30 minutes of prep time, you have a delicious cake ready to bake.
Irresistible Flavor: The toasted hazelnuts add a deep, rich flavor that’s simply divine.
Eye-Catching Appeal: With its beautiful layers and creamy frosting, it’s a showstopper on any dessert table.
Flexible Serving: Whether for birthday parties, brunch, or cozy afternoons, this cake fits any occasion.
Diet-Friendly Options: Consider adaptations if you have special dietary needs; it can be tailored to be gluten-free or dairy-free with simple swaps.

Ingredients You’ll Need

Toasted hazelnuts (1 cup): These provide the nutty depth of flavor. Toasting enhances their taste, but if you can’t find toasted nuts, you can easily toast them at home.
All-purpose flour (2 cups): The backbone of the cake, it gives structure. You can substitute with a gluten-free blend if needed.
Baking powder (1 tbsp): This helps the cake rise, creating that lovely fluffy texture.
Salt (½ tsp): A little salt balances the sweetness and enhances flavors.
Unsalted butter (¾ cup): Butter adds richness. Make sure it’s at room temperature for easy creaming.
Granulated sugar (1½ cups): It sweetens the cake while also providing moisture.
Large eggs (4): Eggs bind the ingredients and add moisture. Using room temperature eggs ensures better integration.
Vanilla extract (1 tsp): An essential flavor booster that complements the hazelnuts beautifully.
Whole milk (¾ cup): This adds moisture. For a lighter touch, you can use almond milk.
Sour cream (½ cup): Sour cream keeps the cake moist and adds a subtle tang.

For the Hazelnut Buttercream Frosting:

Unsalted butter (1 cup): The base for the buttercream, providing creaminess.
Powdered sugar (3 cups): It sweetens and thickens the frosting.
Heavy cream (⅓ cup): This gives the frosting a luscious texture.
Vanilla extract (½ tsp): Enhances the flavor of the frosting.
Hazelnut spread (⅓ cup): Adds a delightful hazelnut flavor and sweetness.
Pinch of salt: Balances the sweetness of the frosting.

Garnish:

Chopped toasted hazelnuts (about ½ cup): For topping, these add 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). Greasing and lining three 8-inch round cake pans with parchment paper will help your cake layers release effortlessly once baked. This step is crucial—nobody wants a delicious cake that refuses to leave the pan!

Grind the Hazelnuts: Toss those toasted hazelnuts into a food processor and pulse until finely ground. Aim for a dry, sandy texture—this is essential for lending that signature hazelnut taste throughout your cake without making it oily. Just watch out for over-processing, or you might end up with hazelnut butter instead!

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the finely ground hazelnuts. This step is about making sure those hazelnuts are evenly distributed throughout the batter, so the flavor is consistent in every bite.

Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium-high speed. Keep this up for about 3–5 minutes until the mixture becomes light and fluffy—a sure sign that air has been incorporated, which leads to a tender cake!

Add Eggs and Vanilla: Crack those eggs in one at a time, mixing each thoroughly before adding the next. This ensures they incorporate well into the batter. Scraping down the bowl occasionally is helpful. After all eggs are mixed in, stir in the vanilla extract. It’ll add such a lovely aroma to your batter!

Alternate Wet and Dry Ingredients: Gradually, add the dry ingredients from your earlier bowl in three parts, alternating with the milk and sour cream in two parts. Start and end with the dry ingredients, mixing only on low speed until just combined. This prevents overmixing, which can toughen your cake.

Divide and Bake: Transfer the tender batter evenly into your prepared cake pans, smoothing the tops with a spatula. Pop these into your preheated oven and bake for 25–28 minutes. They’re done when the edges are golden and a toothpick inserted in the center comes out clean. A little bit of patience now will pay off in flavor!

Cool the Cake Layers: Once out of the oven, let the cakes sit in their pans for 10 minutes before flipping them onto a wire rack to cool completely. This cooling step is essential for a good frosting application later on—no one wants their frosting melting into a puddle!

Make the Buttercream: In another large bowl, beat the room-temperature unsalted butter until it’s smooth and creamy. Gradually mix in powdered sugar on low speed to prevent a cloud of sweet dust. Once it’s all incorporated, add the heavy cream, vanilla extract, hazelnut spread, and a pinch of salt. Whip on high for 2–3 minutes until fluffy and spreadable.

Assemble the Cake: Choose your favorite serving plate or cake stand and place the first layer of cake down. Spread a thick layer of buttercream frosting on top, creating a wonderful foundation for the next layer. Repeat this with the second layer. Top it all off with the third layer and frost the entire cake evenly; don’t be shy!

Garnish and Serve: With the frosting applied, use a spatula to create swirls or to smooth it out to your liking. Finish by sprinkling chopped toasted hazelnuts over the top or along the edges. The crunchiness of the nuts adds an inviting texture that makes the cake even more delightful!

Storing & Reheating

Leftover cake? Lucky you! Store this delectable hazelnut cake at room temperature for up to 3 days in an airtight container, which keeps it moist and flavorful. If you need to keep it longer, pop it in the fridge for up to a week; just be sure it’s well-sealed. Planning to freeze it? You can slice it and wrap it tightly in plastic wrap before placing it in an airtight container or freezer bag, which preserves it for up to 3 months. To enjoy it again, simply thaw at room temperature or warm it in the microwave for about 10-15 seconds—just enough to refresh that delightful texture!

Chef’s Helpful Tips

Be sure to use room temperature eggs and butter; this helps create an airy batter. Cold ingredients can make your cake dense.
Avoid overmixing your batter when combining ingredients so you keep that light and fluffy texture.
Consider adding a teaspoon of hazelnut extract to amplify the flavor if you want.
If the frosting breaks, a splash of heavy cream can help bring it back together.
Feel free to double the recipe and bake in larger pans or as a sheet cake for gatherings.

You’ll love this hazelnut cake for its delightful flavors, simple preparation, and ability to become the star of any gathering. Don’t be afraid to experiment with flavors or toppings; perhaps a drizzle of chocolate ganache for added sweetness? As you make this cake, I hope the process brings warmth to your kitchen and brings smiles to your loved ones. Enjoy each bite!

Recipe FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! If you’re not a fan of hazelnuts, try using almonds or walnuts instead. Just remember, this will change the flavor profile, but they can all create a delicious cake!

How can I make this cake gluten-free?

For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend. This will help ensure the same soft texture while accommodating those with gluten sensitivities.

Can I make this cake in advance?

Yes, you can bake the layers ahead of time! Just wrap each layer tightly in plastic wrap and refrigerate up to a week or freeze for up to 3 months. Frosting can also be made ahead; just store it in the refrigerator, then whip it back to fluffiness before use.

What can I use instead of sour cream?

If you don’t have sour cream on hand, Greek yogurt can make a great substitute, providing similar moisture and tanginess to your cake. Enjoy experimenting with what you have on hand!

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