This stunning Hazelnut Coffee Cake is crunchy, creamy, and delicious! It has layers of coffee-flavored cake, hazelnut ganache, crushed hazelnuts, and strawberries. Serve at birthdays and other special occasions.
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Indulge in this glorious bakery-style hazelnut coffee cake. It is made with two layers of moist coffee cake and easy-to-find ingredients. It is frosted with a nutty, creamy white chocolate hazelnut ganache and covered in crushed hazelnuts to intensify the hazelnut flavor and add a crunch to every bite. Then, the top of the cake is topped with fresh strawberries for sweetness and color.
Serve it with tea, coffee, or White Chocolate Sauce on special occasions.
Why This Recipe Works
- This hazelnut coffee cake is a beautiful dessert centerpiece for special occasions.
- The combination of coffee-flavored cake, hazelnut ganache, crunchy hazelnuts, and strawberries is delicious and provides a variety of flavors and textures in every bite.
- This recipe is easily adaptable and can be decorated in various ways. For example, if you don't like strawberries, coat the cake with crushed hazelnuts instead.
- To feed more people, this hazelnut coffee cake recipe can easily be doubled or tripled using a large baking tin.
- It can be served on a dessert spread with Best Chocolate Kinder Bueno Cake and Simple White Kinder Bueno Cake.
Hazelnut Coffee Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- Unsalted butter: Use room-temperature butter to achieve the ideal cake texture.
- Brown sugar: This will add a caramel-like flavor to the coffee cake.
- Self-raising flour: Sift the flour to remove lumps and dirt.
- Egg: Ensure that the eggs are at room temperature before mixing. If the eggs are cold, soak them in warm water for 7 minutes to bring them to room temperature.
- Instant coffee: Select good-quality coffee for the best flavor. The intensity of the coffee flavor can be altered depending on your preference.
- Milk: Ensure the milk is at room temperature to ensure that ingredients combine properly when mixing.
Hazelnut ganache
- White chocolate: Select good-quality white chocolate for the best flavor. If you are a fan of white chocolate ganache then you will enjoy this Whipped White Chocolate Caramel Ganache, Whipped White Chocolate Pistachio Ganache or Creamy Lemon Ganache Frosting.
- Heavy cream: Use full-fat heavy or double cream to achieve a smooth and creamy texture.
- Hazelnut spread: This can be made from scratch or bought from the supermarket. I use sugar-free hazelnut spread to control the sweetness of the ganache.
Tips and Substitutions
- Weighing: Use a measuring scale to weigh the ingredients before baking to ensure the cake and ganache are prepared correctly.
- Room temperature: Ensure the butter, eggs and milk are at room temperature to help them combine more easily.
- Dry ingredients: Sift the self-raising and baking powder before mixing to ensure the cake batter has a smooth texture.
- Oven: Preheat the oven for at least ten minutes before baking. This will ensure that the cake bakes evenly.
- Frosting: You can use Easy Whipped White Chocolate Ganache or White Chocolate Buttercream to frost the cake instead.
- Cake: This cake can be baked in a square or heart-shaped tin and made into cupcakes.
How to Make Hazelnut Coffee Cake
- Preheat the oven to 180C/350F/Gas mark 4. Lightly grease and line two 7" cake tins with parchment paper. Add softened butter to a large mixing bowl.
- Whisk the butter for a few minutes and add brown sugar to the bowl.
- Whisk the butter and sugar for 3-5 minutes and set aside.
- Then, add self-raising flour, instant coffee, and baking powder to a separate bowl and whisk until well combined. Set aside for later.
- Add one egg to the batter and whisk for one minute or until incorporated. Repeat this process for the rest of the eggs in the bowl.
- Add half of the flour mixture.
- Then, add milk to the batter.
- Mix until combined. Repeat this step with the second half of the flour mixture until you get a silky consistency.
9. Pour the coffee cake batter into the prepped tins. Place the tins in the oven on the middle shelf and bake for 25-30 minutes or until done.
10. Insert a skewer into each cake; if the skewer comes out clean, the cakes are ready. Let them cool on a rack for 2 hours or until cool before decorating.
- Place the first cake layer on a cake board or plate. Spread a layer of hazelnut ganache.
- Then, add the second cake layer.
- Next, frost the whole cake with hazelnut ganache.
- Smooth the frosting.
- Gently press crushed hazelnuts onto the side of the cake.
- Then, cover the whole cake with crushed hazelnuts.
- Pipe hazelnut ganache around the top of the cake, as shown in image 17.
- Add strawberries and more crushed hazelnuts to the center, as shown in image 18.
19. Serve this flavorful hazelnut coffee cake as a dessert during the holidays or New Year.
Recipe FAQs
What flavors work with hazelnuts?
Hazelnuts can be combined with chocolate, coffee, berries and vanilla.
What enhances hazelnut flavor?
Chocolate, cinnamon, and coffee enhance the hazelnut flavor.
How to store hazelnut coffee cake?
Place leftovers in an airtight container and refrigerate for up to four days. When serving, let the cake come to room temperature or heat it in the microwave for 20 seconds.
More Delicious Cake Recipes
Hazelnut Coffee Cake
This stunning Hazelnut Coffee Cake is crunchy, creamy, and delicious! It is made with layers of coffee-flavored cake, hazelnut ganache, crushed hazelnuts, and strawberries. Serve at birthdays and other special occasions.
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Servings: 8 people
Equipment
- Two 7" circular cake tins
- Baking paper
- Hand-held electric whisk
- mixing bowl
Ingredients
Coffee Cake
- 360 g self-raising flour sifted
- 360 g unsalted butter room temperature
- 360 g brown sugar
- 350 g eggs room temperature
- 3 ½ tablespoon of ground instant coffee
- 3 teaspoon of baking powder sifted
- 2 tablespoon of milk room temperature
Hazelnut Ganache
- 600 g white chocolate chopped
- 200 ml heavy cream
- 100 g hazelnut paste/spread
- 1-2 drops of hazelnut or almond extract optional
Decoration
- 2.5 cups of crushed hazelnuts
- 1 cup of fresh strawberries
Instructions
- Preheat the oven to 160°C fan/180°C/325°F/Gas 3. Grease two non-stick, 7-inch cake tins and set aside.
- In a medium bowl, mix together self-raising flour, baking powder, and instant coffee until well combined.
- In a large bowl, whisk unsalted butter and brown sugar for 3-5 minutes. Add one egg at a time to the butter-sugar mixture, whisking until each egg disappears.
- Gradually add half of the dry ingredients to the egg mixture, then pour in a splash of milk and mix for a minute. Repeat with the remaining dry ingredients until well combined. Pour the cake batter into the greased tins and bake for 25 minutes or until done. Remove the cakes from the tins and allow them to cool upside down.
Hazelnut ganache
- Place chunks of white chocolate in a medium-sized bowl, then pour in the heavy cream and hazelnut paste.
- Heat the mixture in the microwave for 30 seconds, then stir.
- Repeat this process until the chocolate is fully melted. Stir until the ganache is smooth and evenly combined.
- Next, cover the ganache with cling film, ensuring it touches the surface to prevent air bubbles. Refrigerate for 2 hours.
- Then, let it sit at room temperature 15-30 minutes and whisk for a couple of minutes.
Decorating
- Place one cake on a cake board and add a layer of hazelnut ganache.
- Then, add the second layer of cake on top and frost the whole coffee cake with the haazelnut ganache.
- Add crushed hazelnuts around the cake, pipe the remaining ganache on top of the cake in a decorative pattern alternating between strawberries and ganache.
- Then, finally add more crushed hazelnuts to the center.
- Serve this decadent hazelnut coffee cake for dessert.
Notes
- Weighing: Use a measuring scale to weigh the ingredients before baking to ensure the cake and ganache are prepared correctly.
- Room Temperature: Ensure the butter, eggs, and milk are at room temperature to help them combine more easily.
- Dry Ingredients: Sift the self-raising flour and baking powder before mixing to ensure the cake batter has a smooth texture.
- Oven: Preheat the oven for at least ten minutes before baking. This will ensure that the cake bakes evenly.
- Cake: This cake can be baked in a square or heart-shaped tin, or made into cupcakes.
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Jen
This cake was made for a birthday celebration and it was a hit! It has a depth of flavor thanks to the coffee cake, hazelnut ganache, crushed hazelnuts and strawberries. Would definitely recommend!