Chocolate Hazelnut Vanilla Cake

Name: Chocolate Hazelnut Vanilla Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup chopped hazelnuts; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 2 tablespoons milk; 1 teaspoon vanilla extract; 1/2 cup hazelnut spread

Highlighted under: Baking & Desserts

I love baking this Chocolate Hazelnut Vanilla Cake whenever I want to impress my guests or simply indulge myself. The combination of rich chocolate and nutty hazelnut flavors creates a decadent treat that is truly irresistible. With its light vanilla base and creamy frosting, every bite is a delightful experience. I particularly enjoy serving it with a dusting of cocoa powder and some fresh berries on the side for an elegant touch. It’s a perfect cake for celebrations or just because you deserve a little sweetness in life.

Created by

Anna

Last updated on 2026-02-01T15:58:28.483Z

When I baked this Chocolate Hazelnut Vanilla Cake for the first time, it was sheer joy when I saw how beautifully it rose and how rich the flavors melded. I decided to incorporate hazelnuts not only for their flavor but also for an enjoyable crunch that complements the smooth texture of the cake. Each ingredient plays its part perfectly, and the result is a harmonious blend that I can’t get enough of.

Understanding the science behind baking has really helped me improve my cake-making skills. For instance, using room temperature ingredients ensures that everything amalgamates smoothly, leading to a more tender crumb. This cake emerges from the oven beautifully risen, and every slice is a testament to the careful balance of flavors and textures.

Why You Will Love This Cake
Irresistible combination of chocolate and hazelnut
Lusciously creamy vanilla frosting offers the perfect balance
Gorgeous cake that looks as good as it tastes

Baking Tips for Success

To achieve a light and fluffy cake, it's essential to properly cream the butter and sugar. I recommend using room temperature butter for better incorporation. Beat them together until the mixture is pale and fluffy, which usually takes about 3-5 minutes at medium speed. This step aerates the batter, ensuring your cake rises beautifully without becoming dense.

Always sift the dry ingredients together before incorporating them into the wet mixture. Sifting the flour and cocoa powder not only removes lumps but also helps incorporate air, resulting in a lighter cake texture. Additionally, measuring your flour correctly—spoon it into the measuring cup without packing it down—can significantly impact the cake's final density.

Understanding Your Ingredients

Using buttermilk in the batter adds a delightful tang and moisture, which contributes to the overall tenderness of the cake. If you don't have buttermilk on hand, a quick substitute can be made by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using it in the recipe, which activates the acid needed for fluffy cake layers.

The role of hazelnuts in this recipe isn’t just for flavor; they also add texture that complements the creamy frosting layer. If you're looking to adjust for allergies or preferences, feel free to swap the hazelnuts with another nut like almonds or walnuts, or even use seeds like sunflower or pumpkin seeds for a nut-free alternative.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup chopped hazelnuts

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup hazelnut spread

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy, then add the eggs one at a time followed by the vanilla. Gradually mix in the dry ingredients along with buttermilk until just combined. Fold in the hazelnuts.

Bake

Divide the batter between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Add milk and vanilla, and beat until fluffy. Mix in the hazelnut spread until fully combined.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake, and decorate as desired.

Pro Tips

For an extra touch, consider adding chopped hazelnuts on top of the frosting or drizzling with chocolate ganache.

Storage and Make-Ahead Tips

This Chocolate Hazelnut Vanilla Cake can be baked ahead of time and stored in an airtight container. Once cooled, it’s best to stack the layers with parchment paper between them to prevent sticking. The cake keeps well at room temperature for up to three days, or you can refrigerate it for up to a week. If you want to store it longer, slice the cake and freeze individual pieces wrapped tightly in plastic wrap, then placed in a freezer bag. Frozen slices can last for about three months.

When you're ready to enjoy a slice, simply pull it from the freezer and let it thaw at room temperature for about 30 minutes. If you prefer warm cake, you can reheat it in the microwave for about 15-20 seconds. Be cautious not to overheat, as this can dry out the cake.

Serving Suggestions

To elevate your serving presentation, consider adding a dusting of cocoa powder or even edible gold leaf on top of the frosted cake. Fresh berries, such as raspberries or strawberries, can be arranged alongside the cake for a pop of color and a tart contrast to the rich chocolate and hazelnut flavors. They also enhance the cake's visual appeal, making it perfect for gatherings or celebrations.

For a truly indulgent experience, serve each slice with a scoop of vanilla ice cream or whipped cream on the side. This contrast in temperature and texture intensifies the chocolate flavors and complements the cake's creamy frosting, creating a dessert experience that feels luxurious and satisfying.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute with gluten-free flour, but the texture may vary slightly.

→ How can I store this cake?

You can store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake layers wrapped tightly for up to 2 months.

→ What can I serve with this cake?

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.