💡 Quick Highlights
- •The Cake: A rich, moist, and fluffy nut cake packed with ground hazelnuts and topped with a smooth chocolate glaze—made entirely with basic pantry staples.
- •Time Saved: Super quick prep makes it perfect for last-minute guests, plus it bakes up beautifully a day in advance!
- •Method: Your Thermomix® does all the heavy lifting, mixing the batter and melting the chocolate glaze almost completely hands-off.
Have you ever needed a quick sweet treat for an afternoon coffee break, but just didn’t feel like spending hours in the kitchen or washing a sink full of dishes?
That is exactly why I love this moist hazelnut cake. It uses simple everyday ingredients, bakes up light and fluffy, and is packed with rich, nutty flavor.
Your Thermomix® takes care of almost all the work—from mixing up the batter to melting the chocolate glaze—so you can get this cake in the oven in no time flat!
Why you’ll love this recipe:
- Super quick and easy to prep
- Wonderfully moist with a rich, nutty flavor
- Made with simple pantry staples
- Perfect for last-minute guests
- Totally foolproof thanks to the Thermomix®
- Great to make ahead and take on the go
- Extra delicious thanks to the rich chocolate glaze
- A fantastic way to use up extra ground nuts
My top baking tips
Make sure your eggs are truly at room temperature before adding them to the mixing bowl. This helps them emulsify much better with the oil and sugar into a silky smooth batter.
If you’re using a silicone baking mold, there’s no need to grease it—saving you an extra step!
If you’re using a traditional cake pan, grease it well with butter or margarine and lightly dust it with flour. Alternatively, you can just line the pan with parchment paper.
Let the cake cool completely before pouring the chocolate glaze over the top. This ensures the glaze sets nicely on top instead of melting and running off.
Can I make this cake ahead of time?
Yes! This cake is fantastic for making ahead. You can easily bake it a day in advance, and it stays perfectly moist.
As long as you keep it tightly wrapped or under a cake dome, it’ll stay wonderfully moist and fresh at room temperature for several days!
Fun Variations to Try
Switch up the chocolate: If you prefer something a little less sweet, feel free to swap the milk chocolate topping for dark chocolate instead.
Pan sizes: Don’t have a 4×9-inch (10×23°C (70°F)m) loaf pan on hand? You can easily bake the batter in a slightly larger pan—just keep in mind that the cake will be a bit flatter and might bake a little faster.
Ingredients You’ll Need for This Hazelnut Cake
- 150 g (approx. 5.5 oz) sugar
- 1 packet vanilla sugar
- 150 ml (approx. 5 fl oz) neutral vegetable oil
- 3 large eggs, room temperature
- 130 ml (approx. 4.5 fl oz) milk
- 200 g (approx. 7 oz) ground hazelnuts
- 130 g (approx. 4.5 oz) all-purpose flour
- 12 g (approx. 0.5 oz) baking powder (about ¾ packet)
- 1 pinch of salt
For the Topping:
- 100 g (approx. 3.5 oz) milk chocolate
- 1 tbsp coconut oil (10 g (approx. 0.5 oz))
- 50 g (approx. 2 oz) hazelnuts
How to Make This Hazelnut Cake
Preheat your oven to 320°F (convection setting) or 350°F (standard).
If you’re using a silicone pan, there’s no need to grease it. For any other baking pan, grease it well with butter or margarine and dust with flour, or line it with parchment paper.
Add the sugar, vanilla sugar, oil, and eggs to the mixing bowl and blend 1 min / speed 5.
Next, add the milk, ground hazelnuts, flour, baking powder, and salt, and mix again for 30 sec / speed 5.
Pour the batter into your prepared pan and bake for 1 hour. Let the cake cool completely before making the chocolate glaze.
To make the glaze, place the chocolate pieces into the cleaned mixing bowl and chop 5 sec / speed 8.
Add the coconut oil and melt the chocolate for 3 min / 50°C (120°F) / speed 2.
Pour the glaze evenly over the cake and smooth it out with a spatula. Finish by coarsely chopping the remaining hazelnuts and sprinkling them on top.
Enjoy!
Now it’s your turn—I hope you have so much fun baking this recipe and love every single bite!
If you’re looking for another easy, crowd-pleasing treat, you definitely need to check out this delicious recipe for Marble Cake. I just know you’re going to love it!
Best, Christoph
Hazelnut Cake – Super Moist and Fluffy
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Start cookingIngredients
Ingredients
- 150 g Sugar (approx. 5.5 oz)
- 1 packet Vanilla sugar
- 150 ml Oil (approx. 5 fl oz)
- 3 Eggs Medium, room temperature
- 130 ml Milk (approx. 4.5 fl oz)
- 200 g Ground hazelnuts (approx. 7 oz)
- 130 g All-purpose flour (approx. 4.5 oz)
- 0.75 packet Baking powder 12 g (approx. 0.5 oz)
- 1 pinch Salt
For the topping
- 100 g Milk chocolate (approx. 3.5 oz)
- 1 tbsp Coconut oil 10 g (approx. 0.5 oz)
- 50 g Hazelnuts (approx. 2 oz)
Instructions
- Preheat your oven to 160°C (320°F) (convection). Prep your loaf pan by giving it a good grease or lining it with parchment paper.
- 150 g (approx. 5.5 oz) Sugar, 1 packet Vanilla sugar, 150 ml (approx. 5 fl oz) Oil, 3 EggsAdd the sugar, vanilla sugar, oil, and eggs to the mixing bowl and mix everything for 1 min. / speed 5.
- 130 ml (approx. 4.5 fl oz) Milk, 200 g (approx. 7 oz) Ground hazelnuts, 130 g (approx. 4.5 oz) All-purpose flour, 0.75 packet Baking powder, 1 pinch SaltNext, add the milk, ground hazelnuts, all-purpose flour, baking powder, and salt, and mix again for 30 sec. / speed 5.
- Pour the batter into your prepared pan and bake for one hour. Let the cake cool completely once it’s done.
- 100 g (approx. 3.5 oz) Milk chocolate, 1 tbsp Coconut oilBreak the chocolate into pieces, add it to the rinsed mixing bowl, and chop for 5 sec. / speed 8. Add the coconut oil and melt the chocolate for 3 min. / 50°C (120°F) / speed 2.
- 50 g (approx. 2 oz) HazelnutsPour the gorgeous chocolate glaze over the cake and spread it out evenly. Finally, roughly chop the hazelnuts and sprinkle them right on top!
