Whenever I find myself longing for a slice of bliss, I turn to my treasured recipe for Hazelnut Bundt Cake. The moment the cake begins to bake, the warm aroma of roasted hazelnuts and rich espresso fills my kitchen, creating an atmosphere that’s as comforting as a hug from an old friend. Picture this: a moist, decadent cake adorned with a glossy chocolate glaze that beautifully drips down each fluted side, begging to be devoured.
This isn’t just any cake; it’s a showstopper, worthy of any special occasion or a cozy afternoon treat with friends. The delightful crunch of toasted hazelnuts paired with the luxurious espresso flavor makes every bite intricate and unforgettable. If you’ve ever been tired of bland, boxed desserts, or you’re just searching for something special to impress your guests, this Hazelnut Bundt Cake is exactly what you need. Let’s dive into the simple steps to create this elegant masterpiece!
Why is Hazelnut Bundt Cake a Must-Try?
Indulgent, this cake is a perfect sweet escape that balances rich flavors with a delightful texture. Unique Ingredients like hazelnuts and espresso elevate it from ordinary to extraordinary. Effortless to Prepare, you’ll impress your guests without spending hours in the kitchen. Versatile Serving Options make it suitable for any occasion, from birthday parties to cozy brunches. Crowd-pleasing appeal ensures it’ll disappear quickly, leaving everyone craving more! For an even easier dessert, check out our baked donut recipes for delightful alternatives.
Hazelnut Bundt Cake Ingredients
• To create your mouthwatering Hazelnut Bundt Cake, gather these delightful ingredients!
For the Cake
- All-Purpose Flour – Provides the perfect structure for a moist cake.
- Ground Hazelnuts – Infuses the cake with a rich, nutty flavor and enhances moisture.
- Baking Powder & Baking Soda – Essential leavening agents; ensure they are fresh for optimal rise.
- Salt – Enhances the flavor profile without overpowering the sweetness.
- Butter (Softened) – Adds a luxurious richness and moisture; coconut oil is a great dairy-free option.
- Granulated Sugar – Sweetness and fine texture are its claims to fame; consider brown sugar for a denser bite.
- Room Temperature Eggs – Help create a creamy batter and improve aeration; flax eggs serve as a vegan alternative.
- Vanilla Extract – Adds depth and warmth; swap for almond extract for a delightful twist.
- Sour Cream – Ensures a tender crumb; full-fat plain Greek yogurt makes an excellent substitute.
- Espresso – Infuses the cake with a luscious coffee flavor that underscores the hazelnuts; brewed coffee can work too.
For the Glaze
- Heavy Cream – Creates a silky chocolate glaze; full-fat coconut cream is perfect for dairy-free needs.
- Chocolate – Luxurious dark chocolate contributes to the glossy finish; use your favorite quality chocolate.
- Chopped Toasted Hazelnuts – For garnishing, providing a delightful crunch and nutty flavor; feel free to experiment with other nuts!
How to Make Hazelnut Bundt Cake
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Preheat Oven: Start by setting your oven to 350°F (175°C). Prepare a 10-inch bundt pan by greasing it generously with softened butter and dusting it with flour to prevent sticking.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt until well combined. Set this mixture aside for later.
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Cream Butter and Sugar: In your stand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is fluffy and light, which should take around 3-4 minutes.
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Add Eggs and Vanilla: Incorporate the room temperature eggs one at a time, ensuring each is well mixed before adding the next. Stir in the vanilla extract for that lovely aroma.
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Combine Dry and Wet Ingredients: Gradually mix in the dry ingredient blend, alternating with the sour cream and cooled espresso. Add in three parts, mixing just until combined to keep that tenderness intact.
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Prepare to Bake: Spoon the delicious batter into the prepared bundt pan, smoothing out the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
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Cool Cake: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Patience is key here!
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Make Glaze: For the rich glaze, heat the heavy cream and butter together until they start to simmer. Then, pour this mixture over the chopped chocolate, letting it sit for a couple of minutes before stirring until beautifully smooth.
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Glaze Cake: Once the cake is completely cool, pour the luscious glaze over the cake, allowing it to drip elegantly down the fluted sides. Immediately sprinkle with chopped toasted hazelnuts for an extra crunch.
Optional: Drizzle a bit of caramel sauce on top for an indulgent twist!
Exact quantities are listed in the recipe card below.
Hazelnut Bundt Cake Variations
Feel free to get creative and tailor this delightful bundt cake to your taste and dietary needs!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a cake everyone can enjoy.
- Nut-Free: Replace ground hazelnuts with oat flour or almond flour for a nut-free version without sacrificing flavor.
- Vegan: Use flax eggs instead of regular eggs and coconut oil instead of butter for a delicious plant-based option.
- Mocha Delight: Swap the espresso for a rich chocolate syrup to enhance the chocolate flavor of the cake.
- Zesty Twist: Add the zest of one orange or lemon to the batter for a refreshing, citrusy brightness that complements the hazelnuts.
- Fruit-Infused: Fold in chocolate chips or diced pears before baking to introduce a sweet surprise that melds beautifully with the hazelnuts.
- Spiced Variation: Mix in a teaspoon of cinnamon or cardamom to the dry ingredients for a warm, aromatic touch that enhances the overall flavor.
- Creamy Layer: Add a layer of cream cheese frosting between two halves of the cake for an indulgent surprise that everyone will love.
Your Hazelnut Bundt Cake can be a fresh experience each time you make it—enjoy exploring these variations!
What to Serve with Decadent Hazelnut Bundt Cake with Espresso & Chocolate Glaze?
Indulging in a slice of this divine bundt cake is a celebration on its own, but pairing it with complementary dishes elevates the experience even more.
- Whipped Cream: A light dollop of whipped cream adds a delightful creaminess that balances the richness of the cake.
- Vanilla Ice Cream: Serving a scoop of velvety vanilla ice cream alongside enhances the flavors while providing a refreshing contrast to the warm cake.
- Fresh Berries: Juicy raspberries or strawberries add a burst of natural sweetness and a hint of tartness that pairs beautifully with the espresso notes.
- Espresso Martini: For those who appreciate a caffeine kick, a rich Espresso Martini will harmonize with the cake’s coffee flavor while adding a touch of elegance.
- Chocolate Fondue: Dip pieces of the cake into warm chocolate fondue for a truly decadent dessert experience that will impress any guest.
- Hazelnut Coffee: A cup of rich hazelnut-flavored coffee not only complements the cake but enhances its nutty profile, creating a cozy vibe.
- Caramel Sauce: Drizzling warm caramel sauce on each slice provides a delightful sticky sweetness, making every bite more indulgent.
- Cheese Platter: Pair the cake with a cheese platter featuring creamy brie or sharp cheddar; the savory notes will beautifully counterbalance the sweetness.
Make Ahead Options
These decadent Hazelnut Bundt Cakes are perfect for meal prep enthusiasts! You can easily prepare the cake batter up to 24 hours in advance; just store it in the refrigerator to keep it fresh. For the best results, mix the dry ingredients separately and combine them with the wet ingredients just before baking, ensuring the cake rises beautifully. You can also make the chocolate glaze ahead of time—simply store it in an airtight container in the fridge for up to 3 days. When you’re ready to indulge, warm the glaze slightly and pour it over the cooled cake, sprinkling with toasted hazelnuts for that incredible finishing touch. Enjoy restaurant-quality results with minimal effort!
How to Store and Freeze Hazelnut Bundt Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days. This will retain its moistness and ensure fresh flavors.
Fridge: For extended freshness, store the Hazelnut Bundt Cake in the refrigerator for up to 1 week, tightly wrapped or in an airtight container.
Freezer: You can freeze the cake for up to 3 months. Wrap slices or the whole cake in plastic wrap followed by aluminum foil for optimal protection against freezer burn.
Reheating: Thaw in the fridge overnight before serving, and warm slices in the microwave for about 10-15 seconds to revive its delectable moistness!
Expert Tips for Hazelnut Bundt Cake
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a perfectly smooth batter and better texture.
- Avoid Overmixing: Once the flour is added, mix just until combined to maintain a light, fluffy cake. Overmixing can lead to a dense texture.
- Cool Completely: Let your cake cool completely before glazing; this prevents the glaze from melting and makes for a beautiful presentation.
- Grease the Pan: Take extra care to properly grease the bundt pan with butter and flour to avoid any sticking issues when you invert the cake.
- Fresh Leavening Agents: Always check that your baking powder and baking soda are fresh for optimal rising and fluffiness in your Hazelnut Bundt Cake.
Hazelnut Bundt Cake Recipe FAQs
What type of hazelnuts should I use?
I recommend using roasted hazelnuts because they have a richer, nuttier flavor. Look for unsalted varieties to control the saltiness of your cake. If you’re using raw hazelnuts, toast them yourself in a dry skillet over medium heat for about 5-7 minutes until they’re fragrant and lightly browned.
How should I store my Hazelnut Bundt Cake?
Absolutely! To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, you can refrigerate it for up to a week, ensuring it remains covered. Just be aware that cooling can slightly change the texture, so I recommend serving at room temperature for the best taste!
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Can I freeze the Hazelnut Bundt Cake?
Yes, you can freeze your Hazelnut Bundt Cake! For the best results, wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then bring it to room temperature before slicing.
What if my cake sticks to the bundt pan?
Oh, that can be frustrating! To prevent it from sticking, make sure to grease your bundt pan generously with softened butter and dust it with flour before pouring in the batter. If you do encounter a sticky mishap, try running a thin knife around the edge of the cake to gently loosen it, then invert it carefully. If it still resists, place the pan in a warm oven (not hot) for a few minutes to help release it.
Is this recipe suitable for those with nut allergies?
The Hazelnut Bundt Cake is not suitable for anyone with nut allergies since it contains hazelnuts and may have cross-contamination with other nuts. If you need a nut-free alternative, consider using a quality seed butter, like sunflower seed butter, in place of hazelnuts, and adjust the flavor profile to suit your tastes.
Can I use instant coffee instead of espresso?
Absolutely, if you don’t have espresso on hand, instant coffee is a lovely substitute! Mix about 1 tablespoon of instant coffee with 1 cup of hot water to achieve a similar intensity. Just let it cool before adding it to your batter. This will still give your cake that delightful coffee flavor and complement the rich hazelnuts beautifully!
Irresistible Hazelnut Bundt Cake with Rich Espresso Glaze
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare a 10-inch bundt pan by greasing it and dusting with flour.
- In a mixing bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, and salt.
- In a stand mixer, beat softened butter and sugar until fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Gradually add the dry ingredients, alternating with sour cream and cooled espresso.
- Pour batter into the bundt pan and smooth the top. Bake for 45-55 minutes until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, heat heavy cream and butter until simmering, then pour over chopped chocolate and let sit before stirring until smooth.
- Once the cake is cool, glaze it and sprinkle with chopped toasted hazelnuts.
