Hazelnut Cake



A simple Hazelnut Cake in a beautiful heritage Bundt pan. Easy and quick to prepare, this cake is a great recipe when you have leftover egg whites to use.

hazelnut cake bundt form on cake board

If you like the hazelnut flavor, you will love this Hazelnut Cake. The texture is buttery and full of natural nutty flavor thanks to the ground hazelnuts and brown butter. This cake is the perfect dessert served alongside a cup of coffee or for afternoon tea desserts.

This Hazelnut Cake is based on the financier cake recipe, meaning it’s an egg white cake with a similar texture. I turned the little rectangular-shaped French desserts into an elegant Bundt cake recipe.

hazelnut cake, spiral bundt, top view

Hazelnut Cake in a nutshell

  • easy Bundt cake recipe
  • great for leftover egg whites
  • cozy and comfort flavor
  • a cake in a heritage Bundt pan is always a WOW effect


  • Brown butter: use unsalted butter
  • Ground hazelnuts: make it yourself: In your food processor, ground roasted, skinned hazelnuts until a sandy texture. Don’t overmix or you will end up with hazelnut butter. Ensure to use ROASTED hazelnuts to bring out much of their flavor.
  • Powder sugar: sifted. Don’t swap with other sugar
  • All-purpose flour
  • Baking powder
  • Egg whites
  • Vanilla extract: enhance the flavor

How to make this Hazelnut Cake Recipe?

It’s an easy cake based on a financier recipe with a few additions to adapt it to a heritage Bundt pan recipe.

Step1: Prepare the brown butter

Step 2: Mix the dry ingredients

Step 3: Add the egg whites

Step 4: Add the other liquid ingredients

Step 5: Bake the cake

Get all measurements, ingredients, and instructions at the end of this post.

hazelnut bundt cake on cake board


  • Ingredients are at room temperature.
  • When the brown butter is ready, let it cool slightly before adding it to the batter. But it should still be liquid.
  • Make sure to grease the Bundt pan properly: apply soft, almost melted butter with a pastry brush. Coat every nook and cranny.
  • Wait 10-15 minutes before removing the cake from the Bundt pan. Don’t let it cool in the pan.


Can I use boxed egg whites?

You can use boxed egg whites to prepare this nut cake.

What’s pan for this cake?

It’s a 2.4L (10 cups), 25cm diameter, spiral Bundt pan for the wow effect, but you can use another form as long as it’s a 10-cup pan.

It’s an aluminum pan.

How do I store the Hazelnut Cake?

Store the cake at room temperature under a cake dome for up to 3 days. 

Can I make it ahead?

The cake is best the day it’s made but you can bake it a day in advance.

Can I Freeze this cake?

The texture is slightly different but the cake is still good. Wrap it tightly in cling film and place it in the freezer for up to 1 month.

What to serve with this cake?

  • Chocolate sauce
  • Custard
  • Whipped cream
  • Chocolate hazelnut spread
slice of hazelnut cake on a white plate

Try these recipes, next:

If you tried this Hazelnut Cake or any recipe on the blog, let me know how you liked it by leaving a comment or a rating below.

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Hazelnut Cake

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Serves: 10
  • Calories: 365

A simple Hazelnut Cake in a beautiful heritage Bundt pan. Easy and quick to prepare, this cake is a great recipe when you have leftover egg whites to use.


Hazelnut Cake

  • 115 g (1 stick or 1/2 cup) brown butter, melted
  • 200 g (2 cups) ground hazelnuts
  • 200 g (1 cup) powdered sugar, sifted
  • 125 g (1 cup) all-purpose flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 250 g (1 cup) egg whites, about 8 eggs
  • 1 teaspoon vanilla extract
  • butter for greasing, about 30g (2 tablespoons)


  • 1 Bundt pan - 2.4L (10 cups), 25cm diameter


  • 1)

    Prepare the brown butter: Melt the butter in a small saucepan over medium heat, swirling the pan occasionally until the butter turns golden brown and smells nutty, about 8-10 minutes (depending on your stovetop). A layer of foam might form on top of the butter. Pour into a bowl, and set aside.

  • 2)

    Preheat the oven to 170C (340F).

  • 3)

    In a large bowl, combine ground hazelnuts, powdered sugar, all-purpose flour, baking powder, and salt.

  • 4)

    In a separate bowl, whisk egg whites for a few minutes until a light foam appears on top.

  • 5)

    Add the egg whites to the dry ingredients . Mix.

  • 6)

    Add the melted brown butter and vanilla extract. With a spatula, stir to combine until everything is fully incorporated but don’t overmix the batter. The batter should be oily.

  • 7)

    Generously grease the Bundt pan: apply very soft (almost melted) butter with a pastry brush. Coat every nook and cranny.

    Pour the batter into the prepared Bundt pan. Knock the pan on the counter a couple time to release air bubbles.

    Bake for 35 minutes until the top is golden and a toothpick inserted in the center comes out clean. Turn off the oven, leave the cake for 5 extra minutes, then remove from the oven.

  • 8)

    Let the cake cool in the pan for 10-15 minutes. Then, transfer to a cooling rack. Allow it to cool completely before serving.


– Baking spoons, US/UK standard size : teaspoon 5ml / tablespoon: 15ml / cup: 240ml
– I used an Aluminum Bundt Pan for this recipe.
– Storage: at room temperature under a cake dome for up to 3 days.
– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful




  • Heather Perine

    September 27, 2022 at 2:29 pm

    My mouth is watering looking at this cake! Love the idea of using browned butter for extra flavor!

  • Sharon

    September 27, 2022 at 4:08 pm

    This cake comes out beautful for presentation, as well as taste. The hazelnut flavor really comes through from using the ground hazelnuts.

  • Jamie

    September 28, 2022 at 4:52 am

    First of all the shape of this cake is just so mesmerizing and makes this enticing to the eye. This hazelnut cake looks yummy! Totally loved it!

  • Amanda Mason

    September 29, 2022 at 12:04 pm

    I had this mold so I just had to make this recipe! Loved every bite! So good and I love the hazelnut flavor! And the butter flavor is amazing! Great recipe!

  • Mikayla

    September 29, 2022 at 9:46 pm

    You are so right, the browned butter and roasted hazel nuts make this case so rich, it was perfectly moist too!

  • Lauren Michael Harris

    September 30, 2022 at 10:31 am

    We used hazelnut flour quite a bit in culinary school, but I haven’t experimented with it much since. This cake came out beautifully and I HAD to add a dark chocolate ganache drizzle. It was addictingly delicious!

  • Natalie

    September 30, 2022 at 1:05 pm

    I served your beautiful cake with Nutella while it was still hot. Wow, delicious recipe, thanks!

  • Cathleen

    September 30, 2022 at 8:05 pm

    This cake is beautiful!! I am obsessed! I am so excited to make it this weekend, thank you so much for sharing the recipe 🙂

  • Ashley

    October 1, 2022 at 11:07 pm

    This cake is so beautiful! I LOVE hazelnut, I bet I would love this cake too!

  • Lori | The Kitchen Whisperer

    October 2, 2022 at 8:14 pm

    Such a lovely recipe and definitely a crowd pleaser! This was perfect for Sunday brunch!

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