Vanilla Hazelnut Cake
- Brianne Thomas
- Oct 2
- 3 min read
The combination of sweet vanilla and nutty hazelnut creates a delicious warmth of flavors that will leave you wanting more!
Friends, we are barreling toward 2026, and it’s hard to believe how quickly time is flying by! The past few weeks have been a flurry of activities, from various events to holiday celebrations, and I find myself yearning for a moment of calm. All I want is to curl up on my couch with a good book in hand, accompanied by a warm cup of tea and a slice of this beauty. This particular treat is a wonderful fusion of quick bread and coffee cake, bursting with comforting flavors like rich vanilla and nutty hazelnut. It’s the perfect indulgence to savor while I take a much-needed break from the chaos of life and drift into the new year.
Why You’ll Love This Vanilla Hazelnut Cake Recipe
Simple Ingredients. You probably already have most of these budget-friendly ingredients in your pantry.
Easy to Make. No fancy techniques or equipment required!
Delicious Flavor. The vanilla and hazelnut combination is simply divine.
Versatile. Enjoy it plain, with a dusting of powdered sugar, or a simple glaze.
How to Serve Vanilla Hazelnut Cake
This cake is perfect for a cozy afternoon tea, a delightful dessert, or even a special breakfast!
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Helpful Tips for Making Vanilla Hazelnut Cake
Don't Overmix. Overmixing develops gluten, which can result in a tough cake. Mix until just combined.
Room Temperature Ingredients. Using room temperature butter and eggs helps create a smooth batter and ensures even baking.
Toast the Hazelnuts. Toasting the hazelnuts enhances their flavor and adds a delightful crunch to the cake. Toast them in a dry pan over medium heat for 5-7 minutes, or until fragrant.
Check for Doneness. Use a wooden skewer or toothpick to check for doneness. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
Have a Craving for More Homemade Cake Recipes? Check out these family favorites!
Ingredients
1 Tablespoon unsalted butter, softened
1 Tablespoon all-purpose flour
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 stick unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon Vanilla Hazelnut Extract
½ cup milk
½ cup chopped hazelnuts, toasted
Directions
Preheat oven to 375°F. Place hazelnuts onto baking sheet and bake for approximately 15-17 minutes or until the hazelnuts become fragrant and their skins begin to darken. Remove from oven and set aside to cool before chopping.
Reduce oven temperature to 350°F. Use 1 tablespoon of softened unsalted butter and 1 tablespoon of all-purpose flour to prepare a 9x5-inch loaf pan.
In a medium bowl, whisk together 1 ½ cups all-purpose flour,1 ½ teaspoons baking powder, and ¼ teaspoon salt.
In a large bowl, cream together 1 stick softened unsalted butter and ¾ cups sugar until light and fluffy.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon Vanilla Hazelnut Extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the ½ cup chopped toasted hazelnuts.
Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Store Vanilla Hazelnut Cake
Cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
How to Freeze Vanilla Hazelnut Cake
Wrap the cake tightly in plastic wrap, then store in a freezer-safe bag for up to a month.
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