Name: Easy and Quick Hazelnut Cake
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
Ingredients: Toasted Hazelnuts (1 cup, finely ground); 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); Powdered Sugar (3 cups); Heavy Cream (⅓ cup); Vanilla Extract (½ tsp); Hazelnut Spread (⅓ cup); Pinch of Salt; Chopped Toasted Hazelnuts (about ½ cup)

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As the aroma of a freshly baked cake wafts through your home, you can’t help but feel a wave of warmth and nostalgia. This is the kind of cake that invites a gathering around the kitchen table, where laughter harmonizes with the sweet scent of hazelnuts and the creaminess of buttercream. The texture is soft, yet sturdy enough to support the rich flavors that come together in perfect harmony, making for an exceptionally satisfying dessert. Imagine slicing through the moist layers, revealing a delightful interplay of nutty goodness, enhanced by a luscious frosting that melts in your mouth.

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

Growing up, my family celebrated birthdays and casual get-togethers with homemade treats that brought everyone together. This Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat fits right into those cherished memories. Whether it’s a cozy gathering on a rainy afternoon or a festive milestone, this cake is your go-to dessert that everyone will love. So why not whisk up this delightful cake and create new memories of your own?

Why You’ll Love This Recipe

Simple & Quick: You can whip this cake up in just about an hour, perfect for last-minute celebrations or treat cravings.
Irresistible Flavor: With rich hazelnut notes contrasting beautifully with the creamy frosting, each bite bursts with flavor.
Eye-Catching Appeal: Layered, frosted, and garnished, this cake looks like a bakery masterpiece, but you made it at home!
Flexible Serving: Enjoy it at coffee breaks, parties, or as a sweet surprise for breakfast; it’s that versatile!
Diet-Friendly Options: Feel free to explore gluten-free or dairy-free alternatives with simple ingredient swaps.

Ingredients You’ll Need

Toasted Hazelnuts (1 cup, finely ground): Essential for the distinct nutty flavor, they add richness to your cake. If you can’t find toasted ones, roast raw hazelnuts in your oven for about 10 minutes until fragrant.
All-Purpose Flour (2 cups): Provides structure to the cake. Gluten-free flour blends can be swapped, but be sure to ensure a balanced result.
Baking Powder (1 tbsp): This leavening agent helps the cake rise to perfect fluffiness. Make sure it’s fresh for best results.
Salt (½ tsp): Balances the sweetness and enhances the flavors. Don’t skip it!
Unsalted Butter (¾ cup): Adds moisture and richness; room temperature is best for creaming with sugar.
Granulated Sugar (1½ cups): Sweetens the cake with a lovely texture. You can try coconut sugar for a healthier take.
Large Eggs (4): Bind the ingredients and help the cake rise. Using room temperature eggs ensures better mixing.
Vanilla Extract (1 tsp): Imparts warm flavors that complement the hazelnuts perfectly.
Whole Milk (¾ cup): Keeps your cake moist and tender. You can substitute with buttermilk for a tangy twist.
Sour Cream (½ cup): Adds moisture and a subtle tang, enhancing the cake flavor. Greek yogurt is a suitable replacement.

For the Hazelnut Buttercream Frosting:

Unsalted Butter (1 cup): Must be at room temperature for easy mixing. This creates a creamy base for your frosting.
Powdered Sugar (3 cups): Sweetens and thickens the frosting. Sift it beforehand to avoid lumps.
Heavy Cream (⅓ cup): Adds richness and helps achieve a smooth, spreadable consistency.
Vanilla Extract (½ tsp): A touch more vanilla makes everything taste even better!
Hazelnut Spread (⅓ cup): Nutella or a natural spread will add a luscious hazelnut punch to your frosting.
Pinch of Salt: Cuts through sweetness and boosts flavor, so be mindful of this small but mighty ingredient.

Garnish:

Chopped Toasted Hazelnuts (about ½ cup): Sprinkle over the top for that perfect finishing touch – a little crunch tantalizes your taste buds!

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). Grease and line three 8-inch round cake pans with parchment paper to ensure easy release after baking. This step is crucial because it saves your cake from sticking and gives you that perfect look when you invert them.

Grind the Hazelnuts: Place the toasted hazelnuts in a food processor and pulse until finely ground. You want a texture that’s dry and sandy, not oily or pasty. This ground hazelnut will not only flavor your cake but will also contribute to its moist crumb.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and ground hazelnuts until they’re evenly distributed. This ensures an even rise and flavor throughout the cake layers. The smell of toasted hazelnuts will bring a buzz of excitement in your kitchen!

Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium-high speed for 3 to 5 minutes. You’re looking for a fluffy, light-yellow mixture, indicating that air has been incorporated – this creates a wonderfully tender crumb.

Add Eggs and Vanilla: One by one, add the eggs, mixing well after each addition. Don’t forget to scrape down the bowl as needed! Stir in the vanilla extract once the eggs are incorporated, adding a delightful flavor that complements the nuttiness of hazelnuts.

Alternate Wet and Dry Ingredients: Gently add the dry mixture in three parts, alternating with the milk and sour cream twice. Begin and end with the dry ingredients, mixing on low speed just until combined. This method helps maintain the cake’s light texture and avoids overmixing, which can lead to a dense cake.

Divide and Bake: Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula and pop them into the oven. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with an irresistible hazelnut scent at this point!

Cool the Cake Layers: Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Cooling is vital as it prevents the frosting from melting off when you’re ready to assemble.

Make the Buttercream: In a large bowl, beat the unsalted butter on medium speed until it’s smooth and creamy. Gradually incorporate the powdered sugar, mixing on low to prevent a sugar cloud from forming! Trust me – you want that frosting to be perfectly smooth.

Add Flavorings and Whip: Mix in the heavy cream, vanilla extract, hazelnut spread, and a pinch of salt into the butter mixture. Beat on high speed for 2 to 3 minutes until the frosting becomes fluffy and spreadable. The hazelnut spread adds another layer of flavor that is simply divine!

Assemble the Cake: Place one layer of the cake on a serving plate or cake stand. Spread a generous layer of frosting on top. Place the second layer atop it, repeating the frosting step, then crown it with the third layer. Frost the top and sides of the cake evenly, smoothing it out as you desire.

Garnish and Serve: With a spatula, create swirls in the frosting or leave it smooth – it’s all up to what looks pleasing to you! Finally, sprinkle the chopped toasted hazelnuts over the top or around the edges to add that lovely crunch and make it visually stunning.

Storing & Reheating

This delicious hazelnut cake can be stored at room temperature for up to 2 days, keeping it wrapped in plastic wrap or stored in an airtight container. If you need to keep it longer, place it in the refrigerator for about a week. For freezing, wrap it tightly and store in a freezer-safe container for up to three months. To enjoy leftovers, simply thaw at room temperature, or warm individual slices in the microwave for about 10-15 seconds. The texture might vary slightly after freezing, but refreshing it with a slice of cream can be delightful!

Chef’s Helpful Tips

Keep your butter and eggs at room temperature for easier mixing and a smoother batter.
For a lighter cake, avoid overmixing after adding the dry ingredients; just combine until you don’t see streaks of flour.
Ensure your baking powder is fresh for optimal rise; a quick test includes adding a spoonful to water – it should bubble!
For enhanced flavor, consider adding a shot of espresso or coffee to the batter; it complements the hazelnut wonderfully.
The frosting can be made a day in advance and stored in the fridge. Just whip it briefly before using if it’s too firm.
Cake layers can also be tightly wrapped and frozen, un-frosted, to use for future gatherings.

If you haven’t yet tried this Easy and Quick Hazelnut Cake Recipe: A Classic Homemade Treat, you’re in for a true indulgence. The combination of nutty flavors and creamy frosting is a winning duo that everyone will love. Feel free to experiment with different fillings or toppings—after all, each bite is a chance to create joyful moments. So gather your ingredients and get baking; it’s time for a slice of happiness!

Recipe FAQs

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum or another binding agent to maintain the cake’s structure. The texture might differ slightly, but it will still be delicious.

How can I optimize the flavor of the hazelnuts?

To truly elevate the flavor, be sure to toast the hazelnuts until they are golden and fragrant. Toasting brings out their natural oils and enhances their rich flavor, giving your cake an unforgettable taste.

Can I reduce the sugar in the cake?

Yes! You can reduce the sugar by up to 25% without drastically affecting the texture. However, keep in mind that this might change the sweetness. If looking to cut sugar, consider using a natural sweetener such as honey or maple syrup.

What should I do if my cake layers dome while baking?

If your cakes dome in the center, try leveling them off after they cool. Additionally, make sure to properly measure your dry ingredients and avoid overmixing after incorporating the flour to ensure an even rise.