Chocolate Hazelnut Vanilla Cake

Name: Chocolate Hazelnut Vanilla Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup unsalted butter, softened; 3 large eggs; 1 cup whole milk; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup toasted hazelnuts, chopped; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tsp vanilla extract; 2-3 tbsp heavy cream; 1/2 cup hazelnut spread (like Nutella)

Highlighted under: Baking & Desserts

I can't wait to share this Chocolate Hazelnut Vanilla Cake with you! Whenever I bake it, the kitchen fills with the rich aroma of chocolate and toasted hazelnuts, making it irresistible. The combination of flavors is simply divine, and the textures – moist cake layered with creamy vanilla frosting – creates a delightful experience with every bite. Whether it’s for a special occasion or just a sweet treat for the family, this cake never fails to impress. Let’s dive into the recipe and bring this delicious creation to life!

Created by

Emily

Last updated on 2026-02-02T00:45:05.627Z

Baking is one of my favorite pastimes, and this Chocolate Hazelnut Vanilla Cake has become a go-to in my kitchen. I remember the first time I made it for a family gathering; everyone was raving about how the flavors complemented each other perfectly. It’s all about using quality ingredients – fresh hazelnuts and rich cocoa make a big difference!

While working on this recipe, I realized that toasting the hazelnuts beforehand really enhances their flavor. It adds a depth that pairs wonderfully with the chocolate and vanilla. Each slice of this cake is a celebration in itself, perfect for when you want to impress your guests!

        Why You'll Love This Cake
        Rich chocolate flavor paired with crunchy hazelnuts
Luxuriously creamy vanilla frosting that complements the cake
Perfect for celebrations or as a decadent everyday treat

      

The Importance of Quality Ingredients

Using high-quality cocoa powder is crucial for achieving that deep, rich chocolate flavor in the cake. Look for Dutch-processed cocoa for a smoother taste, or stick to natural cocoa if you prefer a more intense chocolate profile. The choice of butter also matters; unsalted butter is essential, as it allows you to control the salt content and enhances the cake's sweetness without overpowering it.

Toasted hazelnuts bring both crunch and depth to the cake. When toasting nuts, spread them evenly on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, stirring halfway through to prevent burning. This process not only enhances their flavor but also adds a delightful texture that contrasts beautifully with the moist cake layers.

Tips for Perfect Cake Layers

When mixing your cake batter, avoid over-mixing after adding the dry ingredients. Gently fold until just incorporated to ensure a light and airy texture. Over-mixing can result in a dense cake, which contradicts the fluffy outcome you desire. It’s all about creating air pockets while keeping the batter uniform.

To ensure your cakes bake evenly, consider using an oven thermometer. Oven temperatures can often be inaccurate, altering your baking time and cake consistency. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. If it’s too wet, give it an additional 3-5 minutes before checking again.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, softened
3 large eggs
1 cup whole milk
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup toasted hazelnuts, chopped

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2-3 tbsp heavy cream
1/2 cup hazelnut spread (like Nutella)

Instructions

Instructions

Directions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, alternating with the milk until just combined. Fold in the chopped hazelnuts.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low until well combined. Add the vanilla extract and hazelnut spread, and mix until smooth. Adjust the consistency with heavy cream as needed until creamy and spreadable.

Assemble the Cake

Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Decorate with additional chopped hazelnuts if desired.

Serve and Enjoy

Slice the cake into portions and serve. Perfect with a cup of coffee or tea. Enjoy every chocolatey bite!

Enjoy!

Pro Tips

For an extra indulgent touch, drizzle melted chocolate on top of the frosted cake before serving. This not only adds a beautiful finish but also enhances the chocolate flavor.

Frosting Techniques

When preparing the frosting, ensure your butter is at room temperature to create the creamiest texture. If in a hurry, cut the butter into small cubes to speed up the softening process. Mixing the powdered sugar gradually on low speed helps prevent clouds of sugar dust—nothing says a kitchen disaster like needing to clean your countertops mid-bake!

For an added layer of flavor, try using a hint of espresso powder in your frosting. Just a teaspoon can elevate the chocolate notes beautifully without overpowering the vanilla base. Mix it in with the hazelnut spread, noticing how it blends smoothly with the other ingredients, yielding a decadent and complex flavor profile.

Storing and Serving

This Chocolate Hazelnut Vanilla Cake can be stored at room temperature for up to three days if kept in an airtight container. For longer storage, refrigerate it for up to a week. To maintain moisture, consider wrapping each layer individually in plastic wrap before refrigerating, and take it out about 30 minutes before serving to return to room temperature.

If you find yourself with leftover cake, it can also be frozen for up to three months. Slice it, wrap each piece tightly in plastic wrap, and then store in a freezer-safe bag. When ready to enjoy, allow the slices to thaw in the refrigerator overnight, and they will taste almost as fresh as the day they were baked.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free blend, and it should work well for this cake.

→ How do I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can this cake be made in advance?

Absolutely! You can bake the cake layers a day ahead and frost them just before serving.

→ Is it okay to freeze the cake?

Yes, you can freeze the unfrosted cake layers wrapped well in plastic. Just let them come to room temperature before frosting.