Name: Hazelnut Espresso Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup finely ground hazelnuts (lightly toasted); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup brewed espresso (cooled); 1/2 cup milk; 1/2 cup chopped hazelnuts (for folding into batter); Optional: powdered sugar or espresso glaze for topping

A deeply rich and moist espresso-infused cake with toasted hazelnuts throughout, this Hazelnut Espresso Cake is a dream dessert for coffee lovers. With its nutty texture and aromatic espresso undertone, I find it perfect for elegant brunches, cozy afternoons, or any time I’m craving something indulgent yet refined. It’s the kind of cake that fills the kitchen with the comforting scent of coffee and roasted nuts—and I always go back for a second slice.

Why You’ll Love This Recipe

I love how this cake beautifully balances the bold flavor of espresso with the delicate crunch of toasted hazelnuts. The brown sugar adds a warm, caramel-like sweetness, and the moist crumb makes it feel like a gourmet treat without complicated steps. It’s easy enough for a casual weekend bake, but impressive enough to serve at special occasions. Plus, I can finish it with a light dusting of powdered sugar or a drizzle of espresso glaze depending on how fancy I want to go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1/2 cup finely ground hazelnuts (lightly toasted)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup brewed espresso (cooled)

1/2 cup milk

1/2 cup chopped hazelnuts (for folding into batter)

Optional: powdered sugar or espresso glaze for topping

Directions

I preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing and flouring it or lining it with parchment paper.

In a medium bowl, I whisk together the flour, ground hazelnuts, baking powder, and salt.

In a separate large mixing bowl, I cream the softened butter and brown sugar until light and fluffy.

I beat in the eggs one at a time, then stir in the vanilla extract.

I mix in the cooled brewed espresso.

Alternating between the flour mixture and milk, I combine them into the wet mixture, beginning and ending with the dry ingredients. I mix just until everything is incorporated.

I gently fold in the chopped hazelnuts.

Next I pour the batter into the prepared pan and smooth the top.

I bake it for 30–35 minutes, until a toothpick inserted into the center comes out clean.

After letting the cake cool in the pan for 10 minutes, I transfer it to a wire rack to cool completely.

Before serving, I like to dust it with powdered sugar or drizzle on an espresso glaze for a finishing touch.

Servings and timing

This recipe makes 8 servings.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories per serving: 310 kcal

Variations

I sometimes swap the milk for buttermilk for a slightly tangier flavor.

If I’m feeling indulgent, I add mini chocolate chips to the batter for a mocha version.

Instead of chopped hazelnuts, I occasionally fold in walnuts or almonds depending on what I have on hand.

For a dairy-free version, I use plant-based milk and vegan butter.

Storage/Reheating

I store this cake at room temperature for up to 2 days, covered in an airtight container. For longer storage, I refrigerate it for up to 5 days. If I want to enjoy a warm slice, I microwave it for 10–15 seconds. This cake also freezes well—wrapped tightly in plastic and foil, it can be frozen for up to 2 months.

Related Recipes:

Espresso Chocolate Chip Cookies

FAQs

How do I make the espresso glaze?

I make a quick glaze by whisking together 1 cup of powdered sugar with 1–2 tablespoons of brewed espresso until smooth. I drizzle it over the cooled cake.

Can I use instant espresso powder instead of brewed espresso?

Yes, I dissolve 1–2 teaspoons of instant espresso powder in hot water to replace the brewed espresso. Just let it cool before adding it to the batter.

What’s the best way to toast hazelnuts?

I toast hazelnuts in a dry skillet over medium heat for 5–7 minutes, stirring often. Once fragrant and lightly browned, I let them cool before grinding or chopping.

Can I use a different cake pan?

Yes, I’ve also made this in a loaf pan or even as cupcakes. Just adjust the baking time accordingly—cupcakes take about 20–25 minutes.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready.

Conclusion

This Hazelnut Espresso Cake brings everything I love about coffee and baking into one elegant, nutty, flavorful dessert. It’s simple enough to whip up on a weekend but sophisticated enough to impress at any gathering. Whether I serve it plain or dressed up with glaze, it never lasts long in my kitchen.

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