This German hazelnut cake (called Nusskuchen) is super moist, delicious, and practically melts in your mouth! Softened butter, eggs, and the natural oils in hazelnut flour add moisture to this light cake. And it tastes great any time of day, from breakfast to dessert!
Loaf cakes in Germany are sometimes drier and less sweet than American loaf cakes. However, this German hazelnut cake is super moist and delicious! It tastes great any time of the day with a hot mug of tea, coffee, or hot chocolate. We often have a slice for breakfast, and then continue snacking 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 slightly bitter dark chocolate into the batter.
For more tasty German cakes, try a fancy marble cake or an easy applesauce cake.
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 hazelnut-home.
The natural oil in hazelnut flour adds moisture, so this cake practically melts in your mouth. And it adds a wonderfully nutty flavor, which can be enhanced by toasted your hazelnut flour before adding it into the batter.
Ingredients and Substitutions
- Hazelnuts - Either use a food processor to grind whole hazelnuts to a fine flour, or buy hazelnut flour. This adds the essential nutty flavor and moist texture, thanks to natural oils.
- Butter - Allow two sticks of unsalted butter to sit out at room temperature to soften and create a tender melt-in-your-mouth bread.
- Granulated sugar - Sweetens the bread and whips air pockets in the butter to keep the bread light and delicate.
- Vanilla extract - Brings out the flavor of the other ingredients.
- Eggs - Binds the ingredients together and adds a rich flavor to this bread.
- All purpose flour - Provides a soft, light texture of the bread, and lets the nutty flavor of the hazelnuts shine through. Without some all-purpose flour, the bread won't have enough structure to hold together.
- Baking powder - Leavens the bread so it rises in the oven. Since there isn't much acidity from the other ingredients, baking powder is better than baking soda.
- Salt - I recommend using non-iodized table salt or fine sea salt for the best flavor and the most even distribution in the batter. Salt helps enhance the flavors of the other ingredients.
- Milk - Both dairy or non dairy milk work to thin out the batter; I usually use almond milk or oat milk.
- Chocolate - Optional chopped dark chocolate or chocolate chips add a nice flavor balance to the nutty hazelnuts. You could also mix in chopped nuts for added crunch.
Recipe Variations
- If you can't find hazelnuts or hazelnut flour, you can swap out almonds.
- Toppings: I usually don't add any topping on my German hazelnut cake, since it's already so perfect as-is! But a dusting of powder 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 a crunchy texture.
- 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. That makes it easier to get the cake out of the pan and sliced.
How to Make a Hazelnut Cake
1. Spread the ground hazelnut flour onto the baking sheet and toast 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 5 ½-inch loaf pan.
2. Beat the softened butter and sugar together until it is pale and fluffy, after 3 to 5 minutes.
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 at 350 F for 65 to 80 minutes, until a wooden skewer or knife comes out clean.
Recipe 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.
Frequently Asked Questions
I like using a food processor. You can also grind hazelnuts in batches with a coffee grinder, or you can use a high speed blender.
This cake, as with many German bake goods, develops in flavor over time. If your leftover bread dries out and hardens, just microwave it for 15 seconds and it'll soften as if it was freshly baked!
In a pinch, you can substitute almond flour, but your cake will have a slightly milder flavor.
More German Baking Recipes
- German Applesauce Cake
- German Marble Cake (Marmorkuchen)
- Almond Horn Cookies (Mandelhörnchen)
- German Gingerbread Cookies (Lebkuchen)
- German Spiced Cookies (Pfeffernüsse)
- German Onion Tart (Zwiebelkuchen mit Äpfeln)
- Lebkuchen Herzen (Gingerbread Hearts)
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 (dairy or non dairy milk work)
- 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 5 ½-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.
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