Hazelnut Cake

Hazelnut cake really rivals my all time favorite cake – chocolate peanut butter. I created this recipe by reading about chestnut cake and almond cake in the cake The Cake Bible. Here are a couple of awesome things about this cake.

  1. It bakes totally flat. No need to have levels. When you are constantly temped by leveled cake this is a great thing!
  2. It is super moist and has a strong hazelnut flavor.

You’ll need some form of hazelnut praline paste. There are many varieties out there but I use the Love and Bake variety. There are also a lot of how to blogs available for making your own praline paste. I haven’t tried this yet because I don’t make hazelnut cake all that often. But, the tutorials walk you through step by step so if you would like to give it a go, definitely check one of them out. Here is one from Sweet as Honey that looks pretty nice for following.

Without further delay, here is the recipe!

Hazelnut Cake

From at

Prep: Cook: Yield: 16-25Total:

This cake has a rich hazelnut flavor thanks to the hazelnut flour and hazelnut praline paste. I love it with raspberry filling or hazelnut filling.

You'll Need...

  • 1 cup butter, room temperature
  • 1 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon hazelnut extract
  • 5 eggs, room temperature
  • 2 cups all purpose flour
  • 3/4 cup hazelnut flour
  • 1 cup whole milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup hazelnut praline paste


  1. Preheat oven to 350 (325 for convection) [TEMP]
  2. Combine flour, hazelnut flour, sugar, salt, and baking powder in the bowl of a stand mixer. [COMBINE]
  3. Mix, using a paddle attachment to blend. [BLEND]
  4. Add the butter, hazelnut praline paste and hazelnut extract and stir on low for 2-3 minutes, until coarse crumbs form. [ADD]
  5. Meanwhile, combine the eggs, milk and sour cream and mix to blend. Add 1/2 of this mixture. Beat on medium for 2 minutes. [BEAT]
  6. Add the 2nd half and beat for another minute on medium speed. [BEAT]
  7. Pour into two parchment lined 9 inch pans and bake for 25-30 minutes or into a parchment lined 1/4 sheet pan. [POUR]
  8. Bake for 20-25 minutes for 9 inch pans and 30-40 minutes for the 1/4 sheet pan. [BAKE]

When you finish making the cake it is perfect with hazelnut frosting, chocolate frosting or chocolate ganache or even a simple whipped cream frosting.


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