Chocolate and hazelnut are a timeless pairing, and this cake celebrates that flavor duo beautifully. My Chocolate Hazelnut Cake features two layers of tender, moist hazelnut sponge with a hint of cinnamon, finished with a silky chocolate-hazelnut buttercream. The sponge is made using ground roasted hazelnuts for an authentic, nut-forward flavor, while the frosting combines melted dark chocolate, cocoa powder and a chocolate-hazelnut spread for a rich, balanced chocolate profile. This cake is ideal for a special birthday, holiday gathering, or any time you want a dessert with a touch of elegance. If you prefer a pure chocolate version, consider the classic BEST Moist Chocolate Cake or the denser Ultimate Moist Chocolate Fudge Cake.
WHY YOU WILL LOVE THIS RECIPE
- Fluffy hazelnut sponge cake – the cake is airy yet tender, with a subtle texture from the finely ground roasted hazelnuts.
- Fine crumb texture – the layers bake up with a delicate, even crumb thanks to the combination of butter, oil and proper mixing technique.
- Pronounced hazelnut flavor – roasting the hazelnuts intensifies their aroma and flavor before they are ground into the batter.
- Smooth chocolate frosting – a buttercream blended with Nutella (or another chocolate-hazelnut spread), melted dark chocolate and a bit of cocoa gives a rich but not overly sweet finish.
INGREDIENTS FOR CHOCOLATE HAZELNUT CAKE
Below are key ingredient notes to help you get the best results. The full ingredient list appears in the recipe card further down.
- Butter – adds richness and helps carry the nutty hazelnut aroma throughout the cake.
- Oil – a small amount of oil combined with butter keeps the cake softer and extends tenderness; olive oil adds a pleasant depth, though neutral oils like canola or sunflower work well too.
- Granulated sugar – supplies sweetness and contributes to moisture retention in the crumb.
- Pure vanilla extract – enhances the overall flavor and complements the toasted hazelnuts.
- Eggs – three eggs build structure, emulsify the batter and give a nice spongy lift.
- Milk – whole or 2% milk keeps the batter tender and adds moisture.
- All-purpose flour – measures carefully (ideally by weight) to avoid a dry, dense cake; spoon and level if using cups.
- Hazelnuts – roast them first for the best flavor, then grind finely; to roast quickly, toast in a dry skillet over medium heat, shaking frequently.
- Dark chocolate – use good-quality dark chocolate (70% or higher) for melting into the frosting to balance sweetness.
- Cocoa powder – a tablespoon in the frosting deepens the chocolate notes; Dutch-processed cocoa is a great choice.
- Chocolate-hazelnut spread – Nutella or a similar spread adds immediate hazelnut-chocolate flavor and creamy texture to the frosting.
STEP BY STEP INSTRUCTIONS
- STEP 1: Beat butter with sugar. Cream softened butter with sugar, oil and vanilla until pale and fluffy—about 2–3 minutes on medium-high speed.
- STEP 2: Add eggs. Incorporate eggs one at a time, mixing well after each addition. The batter should be very light and airy. Fold in the finely ground roasted hazelnuts.
- STEP 3: Prepare dry ingredients. Sift or whisk together flour, baking powder, baking soda (if used) and salt in a separate bowl.
- STEP 4: Combine wet and dry. Add half of the dry mix to the butter mixture and stir gently, add the milk, then fold in the remaining dry ingredients until just combined.
- STEP 5: Bake. Divide the batter between two prepared pans and bake 20–25 minutes, or until lightly golden, springy to the touch and a toothpick comes out clean. Cool briefly in pans, then invert onto a wire rack to cool completely.
- STEP 6: Make the frosting. Beat softened butter with powdered sugar and Nutella until smooth and fluffy. Sift in cocoa powder, then blend in melted cooled dark chocolate. Finish with a pinch of salt and a touch of cream for spreading consistency.
EXPERT BAKING TIPS FOR CHOCOLATE HAZELNUT CAKE
- Use olive oil for depth – optional, but olive oil adds a subtle savory note that pairs wonderfully with hazelnuts.
- Don’t cut the sugar – the sugar helps retain moisture; reducing it can lead to a drier cake.
- Watch the bake time – check early with a skewer. The cake is done when lightly golden and the skewer comes out clean; hazelnuts can make it easy to overbake.
- Make cupcakes – this batter makes about 18 cupcakes, which bake in 18–20 minutes.
RECIPE FAQ
Use a fresh oil stored in a cool, dark place. Neutral oils such as sunflower, canola or safflower are ideal for a clean flavor, while olive oil can be used when you want a subtle fruity note that complements nuts.
If you don’t have a chocolate-hazelnut spread, almond butter or peanut butter can substitute in the frosting, though the flavor will change.
Yes — omitting hazelnuts will result in a simpler vanilla sponge. You may need to slightly adjust the flour to keep the same batter consistency.
Yes. Cool layers completely, wrap each in plastic wrap and foil, then place in a resealable bag. Freeze up to 3 months.
This recipe produces layers that rise and settle slightly as they cool because of the high egg-to-flour ratio. Flat, even layers are actually advantageous for stacking and frosting.
Yes. The listed amount covers filling and a light outer coat; increase to 1.5x or 2x if you prefer a thicker finish.
HOW TO MAKE FUDGY CHOCOLATE FROSTING
If you prefer a fudgier, butter-free chocolate frosting, try a ganache-based or dense chocolate frosting recipe. A rich ganache pairs beautifully with these hazelnut layers and gives a luxurious, fudgy finish.
If you love cake, try other recipes listed in the recipe index below.
Craving cake
Looking for other cake ideas? Try the selections in the recipe index for a range of flavors from citrus to chocolate and nut-forward bakes.
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Light & Luscious Lemon Curd Cake
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Chocolate Chip Cookie Cake
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Olive Oil Pistachio Cake
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Tuxedo Cake
Baking with hazelnuts
Hazelnuts work well across many desserts. Consider trying hazelnut-forward cheesecakes, cupcakes or a flourless hazelnut torte for more nutty indulgence.
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Nutella Cheesecake Bars
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Caramel Chocolate Hazelnut Cupcakes
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Flourless Chocolate Hazelnut Torte
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Brown Butter Hazelnut Pear Upside Down Cake
Chocolate Hazelnut Cake
Christina Marsigliese
Ingredients
Cake batter:
- 6 tablespoon (84g) unsalted butter, softened
- 2 tablespoon (30ml) olive oil
- 1 cup (200g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 3 large eggs
- ¾ cup (100g) roasted hazelnuts, finely ground
- 1 ¼ cups (180g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (120ml) whole milk
Frosting:
- 10 tablespoon (140g) unsalted butter, softened
- 1 ⅓ cups (160g) powdered confectioner’s sugar
- 1 tablespoon (6g) cocoa powder
- 3 tablespoon (60g) Nutella or other chocolate-hazelnut spread
- 3 oz (85g) extra dark chocolate, melted and cooled
- pinch of salt
- 1 tablespoon (15ml) 35% heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Butter two 8-inch round cake pans, dust with flour and line the bottoms with parchment.
- Roast the hazelnuts: spread raw nuts on a baking sheet and bake 8–10 minutes until golden and fragrant. Cool slightly and rub off skins with a towel, or toast in a dry skillet.
- Pulse cooled hazelnuts in a food processor until very finely ground.
- Beat softened butter with sugar, oil and vanilla on medium-high until very pale. Add eggs one at a time, beating until fluffy, then mix in ground hazelnuts.
- Sift or whisk flour, baking powder, cinnamon and salt. Add half to the butter mixture, mix on medium-low, then pour in milk and blend. Fold in remaining flour mixture until just combined.
- Divide batter between prepared pans and bake 20–25 minutes, until lightly golden and a toothpick comes out clean. Cool in pans for about 20 minutes, then invert to finish cooling; layers will settle slightly.
- Make the frosting: beat softened butter with powdered sugar until smooth and fluffy. Sift in cocoa powder, mix in Nutella, then fold in cooled melted chocolate. Add salt and cream, and beat briefly for a light texture.
- Assemble: spread half the frosting on the bottom layer, top with the second layer, then cover the cake with remaining frosting. Garnish with extra ground hazelnuts or a few chocolate truffles if desired.