Chocolate Hazelnut Cake: How to Make the Perfect One at Home
A Taste of Nostalgia and Comfort in Every Bite
There’s something magical about a chocolate hazelnut cake — the deep cocoa richness, the subtle crunch of roasted hazelnuts, and the creamy frosting that ties it all together. It’s the kind of dessert that doesn’t just satisfy your sweet tooth — it creates a memory.
I still remember the first time I baked one for my mother’s birthday. The moment I pulled it out of the oven, the kitchen was filled with the warm, nutty aroma of chocolate and roasted hazelnuts. That cake brought more than flavor — it brought smiles, laughter, and togetherness. And now, it’s your turn.
Table of Contents
Why You’ll Love This Chocolate Hazelnut Cake Recipe
- Rich, indulgent chocolate flavor balanced by toasted hazelnuts
- Moist and tender crumb that stays soft for days
- Easy, beginner-friendly recipe with no fancy tools required
- Perfect for birthdays, holidays, or any special occasion
- Can be customized to be gluten-free or vegan
Ingredients You’ll Need for the Perfect Chocolate Hazelnut Cake
Chocolate Hazelnut Cake Base
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups (190g) |
| Unsweetened cocoa powder | ½ cup (45g) |
| Baking powder | 1 ½ tsp |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Eggs | 2 large |
| Sugar | 1 cup (200g) |
| Vegetable oil | ½ cup (120ml) |
| Milk | 1 cup (240ml) |
| Vanilla extract | 2 tsp |
| Hot coffee (or water) | ½ cup (120ml) |
Chocolate Hazelnut Frosting
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | ½ cup (115g) |
| Hazelnut spread (Nutella) | ¾ cup (180g) |
| Powdered sugar | 2 cups (240g) |
| Heavy cream or milk | 2–4 tbsp |
| Chopped toasted hazelnuts | ½ cup (60g) |
Optional Toppings
- Whole toasted hazelnuts
- Dark chocolate curls or shavings
- Ganache drizzle
Step-by-Step Guide to Making Chocolate Hazelnut Cake
Step 1 – Prepare Your Pans and Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch (20 cm) round cake pans, or line them with parchment paper.
Step 2 – Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Step 3 – Combine the Wet Ingredients
In a second bowl, beat:
- Eggs
- Sugar
- Milk
- Vegetable oil
- Vanilla extract
Mix until smooth and creamy, then slowly add the dry ingredients.
Add the hot coffee or hot water at the end and stir until the batter is thin and fully combined.
Step 4 – Bake the Cake
- Pour the batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5 – Make the Frosting
In a mixing bowl:
- Beat the softened butter until creamy.
- Add the hazelnut spread and mix well.
- Gradually add the powdered sugar.
- Adjust the texture with heavy cream or milk until fluffy and spreadable.
Step 6 – Assemble and Decorate
- Place one cake layer on a serving plate.
- Spread frosting evenly, then add the second layer.
- Frost the top and sides.
- Sprinkle chopped hazelnuts on top and decorate as desired.
Tips for the Best Homemade Chocolate Hazelnut Cake
- Use quality cocoa powder for deeper flavor.
- Toast the hazelnuts before chopping to bring out their natural oils.
- Allow the cake to cool completely before frosting to prevent melting.
- Chill the frosted cake for 30 minutes before serving for cleaner slices.
Delicious Variations to Try
Gluten-Free Option
- Use a 1:1 gluten-free flour blend in place of regular flour.
Vegan Chocolate Hazelnut Cake
- Substitute eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg)
- Use almond milk or oat milk
- Replace butter with vegan margarine
Cupcake Version
- Pour the batter into a lined muffin tin
- Bake at 350°F (175°C) for 18–20 minutes
Storage and Make-Ahead Tips
- Room temperature: Keep in an airtight container for up to 2 days
- Refrigerated: Keeps well for 5–6 days
- Freezer: Wrap unfrosted cake layers and freeze for up to 3 months
- Frosted cakes can also be frozen — wrap tightly and thaw overnight in the fridge
Frequently Asked Questions about Chocolate Hazelnut Cake
Can I use Nutella in the frosting?
Absolutely! Nutella adds a creamy, sweet hazelnut richness that makes the frosting irresistible.
Can I make this cake in advance?
Yes — you can bake the cake layers a day before and store them tightly wrapped. Frost before serving for best texture.
What can I use instead of coffee in the batter?
You can use hot water instead of coffee. However, coffee enhances the chocolate flavor without making the cake taste like coffee.
How do I toast hazelnuts?
Spread whole hazelnuts on a baking sheet and roast at 350°F (175°C) for 8–10 minutes. Once slightly cooled, rub them with a towel to remove skins.
Conclusion: A Homemade Chocolate Hazelnut Cake Worth Celebrating
From its luxurious flavor to its homemade warmth, this chocolate hazelnut cake is a celebration in every slice. Whether you’re making it for a birthday, a dinner party, or just because, it’s sure to become one of your go-to desserts. So preheat your oven, toast those hazelnuts, and let the aroma fill your kitchen — you’re about to create something truly delicious.