Classic Hazelnut Cake Recipe with Toasted Hazelnuts

I’m really excited to share this recipe. It stands out for two reasons: the deep, natural flavor of roasted hazelnuts (no hazelnut extract needed) and a thoughtful blend of spices. Spices not only add character but also help keep baked goods moist and delay staling, which is perfect for this cake.

For this cake I paired hazelnuts with orange zest and a touch of nutmeg—simple, comforting flavors that feel like something you might remember from a grandmother’s kitchen. The result is a rustic torta di nocciole—a torte-style cake with little to no flour that showcases nutty texture and flavor.

This impressive yet easy-to-make cake is full of flavor and ideal for special occasions or a relaxed afternoon. Expect lots of compliments.

Key ingredients for the cake

See the full ingredient amounts in the recipe card below. As always, bring ingredients like eggs and dairy to room temperature for best results.

• Roasted hazelnuts: Roasting develops the nuts’ rich, toasty flavor.
• Potato starch: Helps produce a tender, crumbly texture without weighing the cake down.
• Nutmeg and orange zest: Warm spices and citrus lift the hazelnut taste and give a homemade feel.
• All-purpose flour: Unbleached is preferred.
• Honey: Adds moisture and a gentle, natural sweetness—use the honey you enjoy.

Ingredients for the topping

• Light brown sugar
• Unsalted butter
• Honey — darker honey will give a deeper topping color and flavor
• Roasted whole or chopped hazelnuts

Substitutions

The recipe has been tested with these ingredients, so try to follow them for the best results. If you must substitute:

• Potato starch: Strongly recommended for texture. If unavailable, use bleached all-purpose flour as a last resort.
• Sour cream: Use buttermilk or full-fat plain Greek yogurt as alternatives. For a dairy-free option, try unsweetened applesauce (texture and flavor will differ).

How to make this Hazelnut Cake (Hazelnut Torte)

Although this cake looks elegant, it’s straightforward to make. Read the steps carefully and follow the tips for the best outcome.

Make the topping

1. Combine the honey, light brown sugar, butter pieces, and salt in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves.
2. Line an 8-inch round cake pan with parchment. Pour the syrup into the pan and arrange the roasted hazelnuts evenly over the syrup. Set the pan aside while you prepare the cake batter.

Make the cake

1. Process the roasted hazelnuts and potato starch in a food processor until they resemble coarse cornmeal.
2. In a large bowl, combine the ground hazelnuts with the flour, baking powder, baking soda, nutmeg, and orange zest; set this dry mix aside.
3. Cream the softened butter, granulated sugar, and honey on medium speed until pale and fluffy, about 3–4 minutes. Add the vanilla, then add the eggs one at a time, mixing until each is fully incorporated.
4. Reduce the mixer speed and add the hazelnut-flour mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Use a rubber spatula for the final fold to ensure even mixing.
5. Spread the batter evenly over the syrup and hazelnuts in the prepared pan using an offset spatula.
6. Bake at 335°F (170°C) for about 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the pan cool for 2–3 minutes. Carefully invert the cake onto a serving plate or cake board within five minutes so the topping releases cleanly.

Variations

• Swap nuts: Try pecans, walnuts, or almonds—almonds are milder but still delicious.
• Different spices: Cinnamon or pumpkin spice can replace or complement nutmeg.
• Chocolate-hazelnut: Replace potato starch with cocoa powder and fold in ½ cup (85 g) mini chocolate chips.
• Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Topping and serving ideas

The cake is wonderful on its own, but for a special presentation consider one of the following:

• Powdered sugar — a light dusting brightens the top.
• Whipped cream — softly whipped cream complements the texture; stabilize only if you need it to hold longer.
• Chocolate ganache — a good pairing when the cake is made without the syrup topping.
• Ice cream — warm a slice and serve with vanilla ice cream for an indulgent finish.

Storing the cake

Store the cake covered at room temperature for up to 3 days. It tastes best fresh, ideally within a few hours of baking.

Expert tips

• You can use a stand mixer with a paddle attachment or a hand mixer.
• A springform pan works well: assemble as directed, bake, then release the sides and invert the cake onto a serving plate. Place the pan on a lined baking sheet when assembling to catch any leaks.
• If you make the cake without the syrup topping, reduce the bake time to about 25–28 minutes.
• This cake is best as a single-layer torte rather than a layered cake. For a layered hazelnut cake, choose a different recipe designed for layers.
• Let the cake rest for a couple of minutes before inverting so the nuts stay in place.

More recipes you might like

Walnut chocolate tart; honey-roasted cashews.

Did you try this recipe?

If you make this hazelnut cake, please rate and leave a comment in the recipe card area. Questions, ideas, and feedback are always appreciated.