5 from 4 votes

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 tons of moisture to this light cake. Best of all, this easy loaf cake tastes great any time of day, from breakfast to dessert!

A loaf of German Hazelnut Cake on parchment paper on a red linen.

Why I Love German Loaf Cakes

I personally think that loaf cakes in Germany are often a little drier and less sweet than American loaf cakes. However, this German hazelnut cake is suuuper moist and delicious! 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 slice of German Hazelnut Cake with a chocolate hazelnut spread on top.

An Ode to Hazelnuts

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 baking my German nut rolls and German nut corners.

Plus the natural oil in hazelnut flour adds moisture, so this cake practically melts in your mouth. And I'll share my top-secret flavor tip with you: you can enhance that wonderfully nutty flavor by toasting your hazelnut flour in the oven!

Whole hazelnuts in a glass bowl next to other cake ingredients in dishes.

A Few Notes on Ingredients

Hazelnuts - You can either grind whole hazelnuts to a fine flour or buy hazelnut flour.
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
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.

Wet ingredients to make German Hazelnut Cake in a mixing bowl.

3. Add one egg at a time, beating the mixture after each addition. Add the vanilla and mix again.

All purpose flour and baking spices in a glass bowl.

5. In a medium bowl, whisk together the flour, baking powder, and salt.

German Hazelnut Cake batter in a mixing bowl with a spatula.

7. Add the milk and mix on a medium speed until the batter is evenly mixed.

Raw Nusskuchen cake batter in a glass baking dish.

9. Spread the batter into a greased 9-inch by 5½-inch loaf pan.

Creamed butter and sugar in a mixing bowl.

2. Beat the butter and sugar together until it is pale and fluffy.

Hazelnut flour and wet ingredients in a metal mixing bowl.

4. Gradually add the hazelnut flour, one large spoonful at a time, while mixing on low speed.

Nusskuchen cake batter in a large metal mixing bowl.

6. Gradually add one large spoonful of the flour mixture.

Chopped dark chocolate folded into cake batter.

8. Fold in the chopped chocolate or chocolate chips.

A baked loaf cake on a black cooling rack.

10. Bake for 65 to 80 minutes, until a skewer or knife comes out clean.

Two slices of German Hazelnut Cake leaning against the rest of the loaf.

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.