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.
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.
Why you’ll love this Hazelnut Cake
- easy Bundt cake recipe
- great for leftover egg whites, especially if you make a recipe like vanilla pastry cream
- cozy and comfort flavor
- a cake in a heritage Bundt pan is always a WOW effect
Ingredients
- 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
Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.
FAQs
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
Tips
- 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.
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10 Comments
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!