Easy & Buttery Hazelnut Cake with Rich Hazelnut Ganache

What Makes My Hazelnut Cake Recipe Unique?

Hazelnut cake is already a dreamy dessert, but my version takes it up a notch! This amazing hazelnut cake is light, buttery, and packed with rich, nutty flavors. Unlike a traditional Polish layered hazelnut cake recipe or a decadent chocolate hazelnut cake, my version is simple to make while still delivering a luxurious taste.

What sets this recipe apart is its perfect balance of textures and flavors. A soft, moist sponge cake infused with toasted hazelnuts pairs beautifully with a smooth, creamy hazelnut ganache. Plus, I’ll share a few variations so you can make it your own!

Ingredients List for Hazelnut Cake Recipe

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup ground hazelnuts (lightly toasted for enhanced flavor)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 cup sour cream (for added moisture)

For the Hazelnut Ganache:

• 1 cup heavy cream
• 1 1/2 cups chopped halal chocolate
• 1/2 cup hazelnut spread (ensure it’s halal)
• 1 teaspoon vanilla extract

For Garnishing:

• Chopped toasted hazelnuts
• A dusting of cocoa powder or powdered sugar
• Optional: Ferrero Rocher chocolates for decoration

Substitutions and Variations

• Dairy-Free Option: Swap butter with coconut oil and use almond milk instead of regular milk.
• Egg-Free Alternative: Use flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
• Make It Chocolatey: Turn this into a decadent chocolate hazelnut cake by adding 1/3 cup of cocoa powder to the batter.
• Different Frosting: Swap the hazelnut ganache for a Nutella-inspired buttercream.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Hazelnut Cake Step-by-Step Cooking Instructions

Step 1: Prepare the Ingredients

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Lightly toast the ground hazelnuts for a richer flavor. Sift together the flour, baking powder, baking soda, and salt.

Step 2: Mix the Batter

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with milk and sour cream. Mix until just combined. Fold in the ground hazelnuts.

Step 4: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding ganache.

Step 5: Prepare the Hazelnut Ganache

Heat the heavy cream in a saucepan until just simmering. Pour over the chopped chocolate and let sit for 2 minutes before stirring until smooth. Mix in the hazelnut spread and vanilla extract.

Step 6: Assemble the Cake

Spread the hazelnut ganache over the cooled cake. Garnish with chopped hazelnuts and optional Ferrero Rocher chocolates.

Common Mistakes to Avoid While Preparing Hazelnut Cake

• Not Toasting the Hazelnuts: This step enhances the nutty flavor.
• Overmixing the Batter: Leads to a dense cake instead of a light, fluffy one.
• Skipping the Sour Cream: It keeps the cake moist.
• Using Cold Ingredients: Butter and eggs should be at room temperature for a smooth batter.
• Pouring Hot Ganache on a Warm Cake: This causes it to become runny.

Hazelnut Cake Serving and Presentation Tips

• Serve slices on elegant dessert plates with a drizzle of extra ganache.
• Dust the top with cocoa powder for a polished look.
• Use Ferrero Rocher chocolates as a decorative touch for an indulgent finish.

How to Serve Hazelnut Cake

• Pair it with a warm cup of coffee or tea.
• Serve alongside a scoop of vanilla or hazelnut ice cream.
• Add fresh berries for a refreshing contrast to the nutty sweetness.

Extra Recipe Tips for Hazelnut Cake

• Make Ahead: The cake can be baked a day in advance and stored in an airtight container.
• Storage: Store at room temperature for up to 2 days or refrigerate for a longer shelf life.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months.

FAQs

Can I use store-bought hazelnut flour?

Yes! Just ensure it’s fresh for the best flavor.

How can I make this a layered cake?

Double the recipe and bake in two separate pans. Layer with ganache in between.

What can I use instead of hazelnut spread?

Almond butter or peanut butter work well, but the taste will be slightly different.

Final Thoughts

This easy-to-make hazelnut cake from scratch is a true crowd-pleaser. With its buttery richness, nutty depth, and creamy ganache, it’s a dessert worth dreaming about! Try this recipe today and add a touch of homemade sweetness to your table.