Get ready to fall in love with this stunning Orange Hazelnut Cake. It’s the perfect dessert, combining the bright, zesty flavor of fresh oranges with the rich, nutty taste of toasted hazelnuts. Each slice boasts a tender, moist crumb and is slathered in a dreamy, tangy orange cream cheese frosting. This recipe is a true showstopper, yet it’s surprisingly simple to make. It has all the bright citrus notes of a lemon cake but with a warm, nutty depth that makes it utterly unique.
We designed this Orange Hazelnut Cake recipe to be foolproof. Whether you’re a seasoned baker or just starting, our step-by-step instructions will guide you to a perfect result. This cake isn’t just a dessert; it’s an experience that will have everyone asking for the recipe.
Why This is the Best Orange Hazelnut Cake Recipe
There are many cake recipes out there, but this one truly stands out. Here’s why it deserves a permanent spot in your baking rotation:
- Incredibly Moist Crumb: The combination of fresh orange juice and butter creates a tender texture that stays moist for days.
- Intense Flavor: We use both the zest and juice of oranges, plus deeply toasted hazelnuts, to ensure every single bite is packed with incredible flavor.
- Perfectly Balanced Frosting: The tangy orange cream cheese frosting cuts through the richness of the cake, creating a perfect harmony of sweet, nutty, and zesty.
- Simple & Straightforward: The steps are clear and easy to follow, making a bakery-quality cake achievable for everyone.
Ingredients You’ll Need
For the best results, gather your ingredients before you begin. Using room temperature ingredients is key to a smooth, well-incorporated batter.
For the Orange Hazelnut Cake
- All-Purpose Flour: Provides the structure for our cake.
- Ground Hazelnuts (Hazelnut Meal): The star of the show! Make your own by toasting and grinding whole hazelnuts for the best flavor.
- Baking Powder & Baking Soda: Our leavening agents that help the cake rise beautifully.
- Salt: Balances all the flavors.
- Unsalted Butter: Make sure it’s softened to room temperature.
- Granulated Sugar: For sweetness and a tender texture.
- Eggs: Room temperature eggs will mix more evenly into the batter.
- Fresh Orange Zest & Juice: The key to that bright, vibrant citrus flavor. Do not substitute with bottled juice.
- Vanilla Extract: Complements the orange and hazelnut flavors perfectly.
- Buttermilk: Adds moisture and a slight tang, resulting in a super tender crumb.
For the Orange Cream Cheese Frosting
- Cream Cheese: Use the full-fat, block-style cream cheese, softened to room temperature.
- Unsalted Butter: Also softened to room temperature for a lump-free frosting.
- Powdered Sugar: Sift it to ensure your frosting is silky smooth.
- Orange Zest & Juice: Adds that signature tangy orange flavor.
- Vanilla Extract: A dash to round out the flavors.
How to Make Orange Hazelnut Cake: A Step-by-Step Guide
Follow these simple steps to create a showstopping Orange Hazelnut Cake. It’s easier than you think!
Step 1: Prep Your Ingredients and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt. Set this aside.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until it’s light and fluffy, about 3-4 minutes. This step incorporates air, which is crucial for a light cake.
Step 3: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla extract. In a separate small bowl, whisk together the buttermilk and fresh orange juice. Alternate adding the dry ingredient mixture and the buttermilk mixture to the batter, starting and ending with the dry ingredients. Mix on low speed until just combined—be careful not to overmix!
Step 4: Bake to Perfection
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 5: Whip Up the Frosting
While the cakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and beat on low speed until combined, then increase to high speed and beat until fluffy. Mix in the orange zest, a splash of orange juice, and vanilla extract.
Step 6: Assemble Your Masterpiece
Place one cake layer on your serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake. You can create beautiful swirls with the back of a spoon for a rustic look.
Pro Tips for a Flawless Cake
These simple tips will elevate your Orange Hazelnut Cake from good to unforgettable.
Don’t Skip Toasting the Hazelnuts
Toasting the hazelnuts before grinding them is the most important step for flavor. It releases their natural oils and deepens their nutty taste, which makes a huge difference in the final cake.
Use Fresh Orange Juice and Zest
For that authentic, bright citrus flavor, nothing beats fresh oranges. The zest contains essential oils that provide an intense aroma and taste that bottled juice simply can’t replicate.
Room Temperature is Key
Using room temperature butter, eggs, and buttermilk allows the ingredients to emulsify properly, creating a smooth, uniform batter and a finer crumb in the finished cake.
Recipe Variations
While this Orange Hazelnut Cake is perfect as is, feel free to get creative! For a different nutty profile, you might enjoy this Pistachio Raspberry Cake.
- Chocolate Orange Hazelnut Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a rich, decadent twist. If you love this combination, our Chocolate Coconut Cake is another must-try.
- Loaf Cake Version: Pour the batter into a 9×5 inch loaf pan and bake for 50-60 minutes. Drizzle with a simple orange glaze instead of the full frosting.
- Add a Crunch: Fold in some chopped toasted hazelnuts or mini chocolate chips into the batter before baking.
Storing Your Orange Hazelnut Cake
Because of the cream cheese frosting, this cake should be stored in the refrigerator. Place it in an airtight container or cover it well. It will stay fresh and moist for up to 4 days. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving.
Frequently Asked Questions
Absolutely. You can bake the cake layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap. Store them at room temperature. The frosting can also be made a day ahead and stored in an airtight container in the fridge. Simply assemble the cake the day you plan to serve it.
Yes, you can substitute almond flour or almond meal for the ground hazelnuts in a 1:1 ratio. The flavor profile will change, but the cake will still be delicious.
Yes, this recipe works beautifully for cupcakes. Simply line a muffin tin with paper liners, fill each liner about two-thirds full, and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. This will make approximately 24 cupcakes.
For the best flavor, toast whole, raw hazelnuts at 350°F (175°C) for 10-12 minutes. Let them cool, remove the skins, and then pulse them in a food processor or blender until they reach a fine, flour-like consistency. Be careful not to over-process, or you will end up with hazelnut butter.
Due to the cream cheese frosting, the cake should be stored in an airtight container in the refrigerator for up to 4 days. For the best taste and texture, allow slices to sit at room temperature for 20-30 minutes before serving.
More Dessert Recipes You’ll Love
If you enjoyed this cake, you’ll surely love our fan-favorite Blueberry Coffee Cake. It’s another fantastic recipe perfect for any occasion.
Share Your Masterpiece!
We are so excited for you to try this Orange Hazelnut Cake recipe! It’s a true delight that’s perfect for special occasions or just a cozy weekend treat. If you make it, we would love to see it! Please leave a comment below or share a picture on Pinterest. Your feedback helps us and inspires other home cooks!
Orange Hazelnut Cake Recipe
Orange Hazelnut Cake with Creamy Orange Frosting
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, followed by orange zest and vanilla. In a small bowl, combine buttermilk and orange juice. Alternate adding the dry ingredients and the buttermilk mixture to the batter, beginning and ending with the dry ingredients. Mix on low until just combined.
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Beat softened cream cheese and butter until smooth. Gradually beat in powdered sugar. Add orange zest, orange juice, and vanilla, and beat until light and fluffy.
- Place one cooled cake layer on a serving platter. Spread with a layer of frosting. Top with the second layer and frost the top and sides of the cake.
Notes
Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for the smoothest batter and best cake texture.
