Hazelnut Espresso Cake has been my go-to for special occasions and cozy weekends alike. I first tried making this at home after a trip to my favorite local bakery, where the aroma of roasted nuts and rich coffee filled the air. That first bite was pure magic – a tender, moist crumb infused with deep espresso and nutty hazelnut flavors. It’s like a warm hug in cake form! This recipe is inspired by that memory, bringing you a truly decadent experience that rivals any bakery. If you’re looking for a sensational hazelnut coffee cake recipe that’s surprisingly simple to whip up, you’ve come to the right place. Let’s get baking!
Why You’ll Love This Hazelnut Espresso Cake
Get ready to fall in love with this incredible cake! It’s more than just a dessert; it’s an experience. Here’s why it’s destined to become a favorite:
- Incredible Flavor Combination: The nutty depth of hazelnuts perfectly complements the bold kick of espresso.
- Perfectly Moist Texture: I’ve worked hard to ensure this cake stays wonderfully moist, never dry.
- Aromatic Delight: The scent of baking hazelnuts and coffee filling your home is pure bliss.
- Visually Stunning: The silky chocolate glaze makes this a showstopper for any gathering.
- Truly Rich Hazelnut Espresso Cake: It delivers on deep, satisfying flavors that coffee and nut lovers crave.
- Simple to Make: Despite its impressive taste, this recipe is surprisingly straightforward.
- Versatile Treat: It’s perfect for brunches, afternoon tea, or a decadent dessert.
- A Rich Hazelnut Espresso Cake experience: It’s the ultimate indulgence for those special moments.
Ingredients for Your Hazelnut Espresso Cake
Making this homemade hazelnut espresso cake is a breeze with these simple ingredients. I love how the ground hazelnuts add such a wonderful texture and depth, making this truly a special treat. Here’s what you’ll need:
- 1 cup ground hazelnuts – these give our cake its signature nutty flavor and tender crumb. Toasting them first really boosts the aroma!
- 1 1/2 cups all-purpose flour – the base for our cake structure.
- 1 cup granulated sugar – for sweetness and to help create a tender crumb.
- 1/2 cup unsalted butter, softened – essential for richness and a moist texture. Make sure it’s soft, not melted!
- 3 large eggs – they bind everything together and add to the cake’s richness.
- 1/4 cup fresh espresso, or strong brewed coffee – this is where the espresso magic happens, infusing the cake with that incredible coffee flavor.
- 1 teaspoon vanilla extract – a classic flavor enhancer that pairs beautifully with hazelnut and coffee.
- 1 teaspoon baking powder – our leavening agent to ensure a nice rise.
- 1/4 teaspoon salt – balances the sweetness and brings out all the other flavors.
- For the glaze:
- 4 oz unsweetened chocolate, finely chopped – for a rich, dark chocolate topping.
- 1/4 cup heavy cream – to create a smooth, silky glaze.
- 1-2 tablespoons powdered sugar (optional) – if you prefer a slightly sweeter glaze.
How to Make the Best Hazelnut Espresso Cake
Get ready to bake the most delicious coffee cake you’ve ever made! This recipe for an easy hazelnut espresso cake is straightforward and yields a truly outstanding result. Let’s get started!
- Step 1: First things first, preheat your oven to 350°F (175°C). Grab a standard 9×5-inch loaf pan, grease it well, and then line it with parchment paper. This ensures your beautiful cake won’t stick.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar. Beat them with an electric mixer for about 3-4 minutes until the mixture is wonderfully light and fluffy. You’ll see it turn a paler yellow color – that’s what we’re going for!
- Step 3: Now, add your eggs one at a time, mixing thoroughly after each addition. This helps emulsify the batter. Once the eggs are fully incorporated, stir in the vanilla extract.
- Step 4: In a separate medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt. This dry mixture is key to the cake’s texture and flavor.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Be careful not to overmix here; a few streaks of flour are okay. Overmixing can lead to a tough cake.
- Step 6: Slowly pour in the fresh espresso (or strong brewed coffee) and mix until the batter is smooth and consistent. The batter will be a lovely, rich brown color and smell amazing. This is an easy hazelnut espresso cake to assemble!
- Step 7: Pour the batter evenly into your prepared loaf pan and smooth the top with your spatula. Bake for 45-50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, and the top is golden brown. The aroma filling your kitchen will be incredible!
- Step 8: Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. Patience is key here; don’t try to glaze a warm cake!
- Step 9: While the cake cools, prepare the glaze. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the finely chopped unsweetened chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate, then stir gently until you have a glossy, smooth glaze. If you prefer a sweeter glaze, stir in 1-2 tablespoons of powdered sugar.
- Step 10: Once your hazelnut espresso cake is completely cool, drizzle the luscious chocolate glaze over the top, letting it cascade down the sides. Allow the glaze to set for about 15-20 minutes before slicing and serving this delightful easy hazelnut espresso cake.
Pro Tips for a Moist Hazelnut Espresso Cake
Achieving that perfect, moist crumb in your hazelnut espresso cake is easier than you think with these insider tips. I’ve learned a few tricks over the years that make all the difference in creating a truly delightful cake.
- Always use freshly brewed espresso or very strong coffee for the most intense coffee flavor.
- Toasting your hazelnuts before grinding them awakens their natural oils and intensifies their rich, nutty taste.
- Don’t overmix the batter once the flour is added; this is crucial for a tender, not tough, cake.
- Allow the cake to cool completely before glazing. A warm cake will melt the glaze, and nobody wants that!
What’s the secret to a perfect Hazelnut Espresso Cake?
The secret lies in the combination of quality ingredients and careful technique. Using freshly ground hazelnuts and good espresso, along with not overmixing, ensures a moist and flavorful cake. This approach guarantees a truly decadent hazelnut espresso cake experience.
Can I make Hazelnut Espresso Cake ahead of time?
Absolutely! This cake is fantastic made a day in advance. Once cooled and glazed, store it at room temperature in an airtight container. This allows the flavors to meld beautifully, making it even more delicious.
How do I avoid common mistakes with Hazelnut Espresso Cake?
The most common pitfalls are overmixing the batter, which leads to a dense cake, and glazing while the cake is still warm. Be gentle with the batter and let the cake cool completely before adding that gorgeous glaze.
Best Ways to Serve Your Hazelnut Espresso Cake
This rich hazelnut espresso cake is so versatile, it’s perfect for any occasion. For a simple yet elegant dessert, serve a generous slice on its own. The deep flavors of hazelnut and espresso shine through beautifully. If you’re feeling a bit more indulgent, a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream makes it extra special. For a truly decadent treat, consider pairing it with a warm cup of coffee or even a delightful hazelnut mocha cake infusion if you’re making a latte alongside. It’s also wonderful for afternoon tea, perhaps with a side of fresh berries to cut through the richness.
Nutrition Facts for Hazelnut Espresso Cake
This decadent cake is a delightful treat, and here’s a breakdown of what you can expect per serving. This information helps you understand the nutritional profile of this wonderful homemade treat.
- Serving Size: 1 slice
- Calories: 350 kcal
- Fat: 20g
- Saturated Fat: 10g
- Protein: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 30g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Your Hazelnut Espresso Cake
Proper storage is key to keeping your delicious hazelnut espresso cake fresh and flavorful. Once the cake has cooled completely and the glaze has set, wrap it tightly in plastic wrap. You can then place it in an airtight container for extra protection. Stored this way at room temperature, it will stay wonderfully moist for up to 3-4 days. This makes it a perfect candidate for advanced preparation, just like any good coffee hazelnut cake recipe.
If you find yourself with more cake than you can enjoy within a few days, freezing is an excellent option. Wrap individual slices securely in plastic wrap, then in aluminum foil, and store them in a freezer-safe bag or container for up to 3 months. To reheat, let a frozen slice thaw overnight in the refrigerator. For a slightly warmer treat, you can gently warm slices in a low oven (around 300°F or 150°C) for about 5-10 minutes.
Frequently Asked Questions About Hazelnut Espresso Cake
What is Hazelnut Espresso Cake?
A Hazelnut Espresso Cake is a rich, moist cake that combines the nutty, toasty flavor of ground hazelnuts with the bold, invigorating taste of espresso or strong coffee. It often features a tender crumb and is typically finished with a decadent chocolate glaze or a complementary frosting. It’s essentially a celebration of two beloved flavors in one delicious dessert.
Can I substitute the espresso in this Hazelnut Espresso Cake recipe?
Absolutely! If you don’t have espresso on hand, you can easily substitute it with very strongly brewed coffee. Just make sure it’s potent to achieve that signature coffee flavor. Instant espresso powder dissolved in hot water is also a great option for this homemade hazelnut espresso cake.
How do I get the best hazelnut flavor in my cake?
To maximize the hazelnut flavor in your cake, I highly recommend toasting the hazelnuts before grinding them. Toasting them in a dry skillet or in the oven for a few minutes until fragrant awakens their natural oils and intensifies their delicious nutty aroma. This simple step makes a huge difference in the final taste of your hazelnut coffee cake recipe.
Why is my Hazelnut Espresso Cake not moist?
A common reason for a dry cake is overbaking or overmixing the batter. Be sure to bake only until a toothpick inserted comes out clean, and avoid stirring the dry ingredients into the wet mixture too vigorously or for too long. Using quality ingredients like softened butter and ensuring the espresso or coffee is incorporated properly also contributes to a wonderfully moist crumb in this rich hazelnut espresso cake.
Variations of Hazelnut Espresso Cake You Can Try
This amazing hazelnut espresso cake is incredibly versatile! I love experimenting with different twists to keep things exciting. Here are a few ideas to spark your creativity:
- Dairy-Free Delight: Easily make this cake dairy-free by swapping the butter for a good quality plant-based butter alternative and using full-fat coconut milk or oat milk in place of heavy cream for the glaze. Ensure your chocolate is also dairy-free for a completely vegan treat.
- Bundt Cake Beauty: For a stunning presentation, bake this batter in a well-greased and floured hazelnut espresso bundt cake pan. You might need to adjust the baking time slightly, so start checking around the 40-minute mark. The intricate shape is perfect for showcasing the glaze.
- White Chocolate Swirl: Instead of a dark chocolate glaze, try a white chocolate ganache for a beautiful contrast. You could even swirl some melted white chocolate into the dark chocolate glaze for a marbled effect.
- Extra Hazelnut Kick: For an even more intense hazelnut flavor, consider adding a tablespoon of hazelnut liqueur to the batter or glaze. It adds a wonderful depth and aroma that complements the espresso perfectly.
1 Hazelnut Espresso Cake Recipe: Rich & Moist
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist and rich Hazelnut Espresso Cake featuring ground hazelnuts and a bold espresso flavor, topped with a silky chocolate glaze. This decadent nutty espresso treat is perfect for any occasion.
Ingredients
- 1 cup Ground Hazelnuts
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 3 large Eggs
- 1/4 cup Fresh Espresso (or strong brewed coffee)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- For the glaze:
- 4 oz Unsweetened Chocolate, finely chopped
- 1/4 cup Heavy Cream
- 1–2 tablespoons Powdered Sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, beat softened butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, ground hazelnuts, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Slowly mix in the espresso (or strong coffee) until the batter is blended.
- Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, heat heavy cream in a small saucepan until simmering. Pour over chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Add powdered sugar if a sweeter glaze is desired.
- Once the cake is completely cooled, drizzle the glaze over the top. Let it set before serving.
Notes
- For best results, use freshly brewed espresso.
- Toasting hazelnuts before grinding enhances their flavor.
- Avoid overmixing the batter for a light and airy cake.
- Baking time may vary for different pan shapes (e.g., bundt, round).
- For a dairy-free version, use plant-based butter, dairy-free cream, and vegan chocolate.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg