This hazelnut cake recipe is soft, rich, and full of deep hazelnut flavor. Inspired by the French moelleux aux noisettes, it can easily be turned into a chocolate hazelnut cake for an even more indulgent treat.
What do my chocolate, my coffee… and my dog all have in common?
Hazelnuts. Obviously.
I often start my day with a steaming cup of hazelnut coffee, filling the kitchen with that warm, nutty smell that makes everything feel instantly better. And I sometimes end it with a piece of gianduja hazelnut chocolate (if you know you know!)… especially after a long bedtime routine with the kids (so yeah… basically every night).
It's my little moment of comfort. Hidden. Protected. Away from curious eyes and tiny sneaky hands.
Now...you might be wondering what my dog has to do with all this. Fair question.
Well… my chihuahua girl is actually named Noisette (French for hazelnut). Proof for my infinite love for dogs hazelnuts!
Yes. That's how deep this obsession goes.
So it will surprise absolutely no one that when it comes to baking, I have a serious weakness for a good hazelnut cake. More specifically… a soft, tender, moelleux kind of cake.
The kind that goes perfectly with coffee.
The kind that comforts you from the very first bite.
The kind that makes you forget your very best intention of having "just one small slice"… and instead consider eating half the cake right there on the counter.
And this hazelnut cake recipe?
Oh, it's exactly that.
Deep, rich hazelnut flavor.
An incredibly soft texture.
And a guaranteed moment of pure, cozy indulgence.
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Tips for the BEST hazelnut cake
- For a beautiful cake that's not sad and flat (we don't do that here), use a pan that's not too large.
-An 8-inch (20 cm) pan is perfect
-A 9-inch (22 cm) also works
I personally use an 8-inch buttered and floured nonstick cake pan for all my moelleux cakes, it gives you those thick, generous slices we're all secretly here for 😋 - Toast your hazelnut flour for 10 minutes in the oven.
It makes ALL the difference.
That deep, nutty flavor? That's how you get it.
And one more very important warning… - Do NOT taste the batter before adding the whipped egg whites.
I repeat: do. not. do. it.
It is dangerously good. Like… "inside of a Kinder Bueno" level of good.
You may eat half of it before it even makes it to the oven. I wish I didn't know this. But it's too late for me.
Ingredients (US + grams)
- 1 ¼ cups (125 g) hazelnut flour
- ¾ cup (150 g) light brown sugar (brown or white sugar also work)
- ⅔ cup (150 g) butter, softened (10 tablespoon + 2 tsp)
- 4 eggs, separated
- ⅓ cup + 1 tablespoon (100 ml) milk
- 2 teaspoon vanilla extract
- 1 cup (150 g) all-purpose flour
- 2 teaspoon baking powder
- Pinch of salt
How to Make This Hazelnut Cake Recipe
- Preheat oven to 350°F (175°C). Butter and flour your pan.
- Toast the hazelnut flour by spreading it on a baking sheet and baking it for 10 minutes
- Make the butter mixture: in a mixing bowl, beat the butter and sugar for 2 to 3 minutes. Add the egg yolks one at a time, beating well after each addition, then mix in the milk and vanilla.
- Combine the dry ingredients: in a large bowl, mix the flour, baking powder, salt, and toasted hazelnut flour.
- Make the batter: add the dry mixture to the butter mixture and whisk just until smooth and combined. And whatever you do, don't taste the batter at this stage - it tastes dangerously close to the inside of a Kinder Bueno.
- Beat the egg whites with a pinch of salt until medium peaks form, then gently fold them into the batter.
- Bake the cake: pour the batter into your prepared pan and bake for 25 to 30 minutes.
- Let the cake cool slightly, then dust with powdered sugar, if desired.
Make It a Chocolate Hazelnut Cake 🍫
If you want to turn this into a chocolate hazelnut cake, you have options (dangerous ones):
- Add ¾ cup chocolate chips to the batter
- Fold in chopped dark chocolate
- Or drizzle melted chocolate on top
It becomes richer, more decadent… and even harder to stop eating.
Why This Is the Best Hazelnut Cake Recipe
- Toasted hazelnuts = deep flavor
- Whipped egg whites = that soft moelleux texture
- Simple ingredients, big payoff
- Works both as a classic hazelnut cake or a chocolate hazelnut cake
If you're in a cozy French cake mood, you might also love my melt-in-your-mouth chestnut cake, same level of danger, different flavor.
Ready to fill your kitchen with that warm hazelnut smell? You'll find the full recipe just below in the recipe card.
And if you try it, don't forget to come back and tell me how it turned out - your comments and star ratings ⭐⭐⭐⭐⭐ mean the world to this little blog.
Best Hazelnut Cake Recipe (Soft & Seriously Addictive)
Ingredients
- 1 ¼ cups (125 g) hazelnut flour (toasted for best flavor)
- ¾ cup (150 g) light brown sugar (or regular sugar)
- ⅔ cup (150 g) butter, softened (10 tablespoon + 2 tsp)
- 4 eggs, separated
- ⅓ +1 tablespoon milk (100ml)
- 2 teaspoon vanilla extract
- 1 cup (150 g) all-purpose flour
- 2 teaspoon baking powder
- Generous pinch of salt
- Optional: powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour an 8-inch (20 cm) cake pan.
- Toast the hazelnut flour (optional but highly recommended): spread it on a baking sheet and bake for 10 minutes. Let cool.
- In a mixing bowl, beat the butter and sugar for 2 to 3 minutes. Add the egg yolks one at a time, beating well after each addition, then mix in the milk and vanilla.
- In a large bowl, combine the flour, baking powder, salt, and the toasted hazelnut flour.
- Pour this mixture into the bowl and whisk just until smooth and combined (and whatever you do, don't taste the batter at this stage - it's dangerously good, like the inside of a Kinder Bueno!!!).
- In a bowl, beat the egg whites with a pinch of salt until medium peaks form. Gently fold them into the batter.
- Pour the batter into a buttered and floured 8-inch (20 cm) cake pan. Bake at 350°F (175°C) for 25 to 30 minutes. If the cake browns too quickly, cover it loosely with foil after 25 minutes. Check for doneness by inserting a toothpick into the center - if it comes out clean, the hazelnut cake is ready 😋Dust with powdered sugar, if desired.
Notes
- Use a 20 cm (8-inch) pan for a thick, soft cake (a larger pan will make it flatter).
- Toasting the hazelnut flour enhances the flavor significantly.
- The batter is very delicious - try not to eat it all before baking 😄
I ABSOLUTELY LOVE THIS CAKE!!!