This German hazelnut cake is super moist, delicious, and practically melts in your mouth! Softened butter, eggs, and the natural oils in hazelnut flour add tons of moisture to this light cake. Best of all, this easy loaf cake tastes great any time of day, from breakfast to dessert!
Why I Love German Loaf Cakes
Growing up in Germany, there were so many baked goodies that featured hazelnuts. So when we moved back to Oregon (aka the "Hazelnut Capital of the World") I felt right at home. And while I find most German loaf cakes to be on the drier side, this German hazelnut cake is suuuper moist! I love enjoying a warm slice for breakfast with a mug of German hot chocolate, and then continuing to snack on it throughout the day.
In Germany, this cake is called Nusskuchen ("nut cake") or Haselnusskuchen ("hazelnut cake"). It's not too sweet, especially when you mix some mildly bitter dark chocolate into the batter.
Hungry for more traditional German loaf cakes? Try my beloved apple streusel bread or my chocolate walnut cake which was inspired by this family-favorite hazelnut cake.
A Few Notes on Ingredients
- Hazelnuts - You can either grind whole hazelnuts to a fine flour or buy hazelnut flour.
- Butter
- Granulated sugar - Sweetens the bread and whips air pockets in the butter to keep the bread light and delicate.
- Vanilla extract
- Eggs
- All purpose flour
- Baking powder - Leavens the bread so it rises in the oven. Since there isn't much acidity from the other ingredients, it's better to use baking powder than baking soda.
- Salt
- Milk
- Chocolate - Optional chopped dark chocolate or chocolate chips add a nice flavor balance to the nutty hazelnuts.
Substitutions
- If you can't find hazelnuts or hazelnut flour, you can swap out almonds.
- I usually don't add any topping on my German hazelnut cake, since it's already so perfect as-is! But a dusting of powdered sugar is common. And if you have a major sweet tooth, you can pour a glaze on top.
- I love mixing in chopped chocolate to the cake batter. Chocolate + hazelnuts give a tasty Nutella vibe. But feel free to leave out the chocolate, or swap it with chopped nuts for more crunch in each bite.
- You can also bake your Nusskuchen in a 9-inch round cake pan. I recommend using a springform pan or one with a removable bottom which makes it wayyy easier to get your baked cake out of the pan.
Let's Bake German Hazelnut Cake Together!
1. Toast the ground hazelnut flour in the oven for 5 to 7 minutes.
3. Add one egg at a time, beating the mixture after each addition. Add the vanilla and mix again.
5. In a medium bowl, whisk together the flour, baking powder, and salt.
7. Add the milk and mix on a medium speed until the batter is evenly mixed.
9. Spread the batter into a greased 9-inch by 5½-inch loaf pan.
2. Beat the butter and sugar together until it is pale and fluffy.
4. Gradually add the hazelnut flour, one large spoonful at a time, while mixing on low speed.
6. Gradually add one large spoonful of the flour mixture.
8. Fold in the chopped chocolate or chocolate chips.
10. Bake for 65 to 80 minutes, until a skewer or knife comes out clean.
Cake Baking Tips
- If you forgot to soften your butter, slice each stick of butter into about 8 even squares. Spread out the squares of butter on a plate and microwave on 15 second intervals, checking the softness of the butter each time, until it's softened but not melted.
- If the top of your cake starts to turn brown and crisp before the inside of the cake finishes baking, place a tent of aluminum foil on top of the cake. This will prevent the top from burning while the inside finishes baking.
- If you have whole hazelnuts, grind them in a food processor for a couple minutes. You can also use a coffee grinder to grind the hazelnuts in batches. A blender won't usually be able to grind the hazelnuts into a fine flour. You can also buy hazelnut flour from the store.
Storing
Freezer: You can freeze this cake by wrapping the whole loaf or individual slices in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Allow the frozen bread to thaw at room temperature.
Room Temperature: Wrap leftover hazelnut cake tightly in plastic cling wrap, and store at room temperature for up to 5 days.
Leftovers: The cake will dry out after the first day, but you can spread a little butter on top and warm it in the microwave or toaster oven to soften it again.
German Hazelnut Cake
Ingredients
- 2 cups whole hazelnuts, ground into a fine flour (or 2 cups hazelnut flour)
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon table salt or fine sea salt
- ⅓ milk
- ½ cup chopped dark chocolate (optional)
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper. Grease a 9-inch by 5½-inch (or similar sized) loaf pan.
- Optional: Spread the ground hazelnut flour onto the baking sheet and bake in the oven for 5 to 7 minutes, to toast it and deepen its nutty flavor. Set aside to cool.
- In a stand mixer with a paddle attachment, or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar together until it is pale and fluffy, after 3 to 5 minutes.
- Add one egg at a time, beating the mixture after each addition and scraping the sides of the bowl to ensure it's evenly mixed in. Then add the vanilla and mix again.
- Gradually add the hazelnut flour, one large spoonful at a time, to the butter mixture while mixing on low speed.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- While mixing on a low speed, gradually add one large spoonful of the flour mixture.
- Add the milk and mix on a medium speed until the batter is evenly mixed. Scrape the sides of the bowl to ensure there are no pockets of dry flour. Fold in the chopped chocolate.
- Spread the batter into the prepared loaf pan. Bake for 65 to 80 minutes, until a wooden skewer or knife comes out clean when inserted into the center of the cake. Cool the cake on a cooling rack, then slice and enjoy!!
Notes
- If you forgot to soften your butter, slice each stick of butter into about 8 even squares. Spread out the squares of butter on a plate and microwave on 15 second intervals, checking the softness of the butter each time, until it's softened but not melted.
- If the top of your cake starts to turn brown and crisp before the inside of the cake finishes baking, place a tent of aluminum foil on top of the cake. This will prevent the top from burning while the inside finishes baking.
shkalen
Classic Deutcheee
Carissa Erzen
Thank you!
Norlan
This is very delicious, will do it again and again
Carissa Erzen
Thanks so much, Nolan! I'm glad you enjoyed this cake.
Gail
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Carissa Erzen
Thank you so much!