Name: Indulge in Hazelnut Bundt Cake with Rich Espresso Glaze
Prep time: 20 min
Cook time: 55 min
Total time: 90 min
Ingredients: 2 cups All-Purpose Flour; 1 cup Ground Hazelnuts (Hazelnut Meal); 1 tbsp Baking Powder; 1 tsp Baking Soda; 1 tsp Salt; 1 cup Unsalted Butter (softened); 1.5 cups Granulated Sugar; 4 large Eggs; 2 tsp Vanilla Extract; 1 cup Sour Cream; 0.5 cups Cooled Espresso; 8 oz Finely Chopped Chocolate; 0.5 cups Heavy Cream; 2 tbsp Butter (for Glaze); 0.5 cups Toasted Hazelnuts

There’s something magical about the aroma of freshly baked goods wafting through the home, and this Hazelnut Bundt Cake with Espresso & Chocolate Glaze is no exception. As I mixed the ingredients, I couldn’t help but feel the warmth of nostalgia—reminding me of cozy gatherings and sweet celebrations. This indulgent dessert combines the rich, nutty flavor of toasted hazelnuts with the intriguing depth of espresso, making it an unforgettable treat. Not only is it a crowd-pleaser, but the moisture and tenderness of the cake will also leave every guest asking for seconds. It’s perfect for impressing friends at a dinner party or simply treating yourself after a long day. Are you ready to elevate your baking game and create a show-stopping centerpiece that’ll leave everyone in awe?

Why is Hazelnut Bundt Cake a Must-Try?

Divine Flavor: This cake uniquely combines nutty hazelnuts with bold espresso, creating a mouthwatering taste experience.

Gorgeous Presentation: With its glossy chocolate glaze draping elegantly over a perfectly baked bundt, it’s a feast for the eyes.

Simple Preparation: You don’t need to be a seasoned chef; just follow straightforward steps to achieve bakery-worthy results.

Versatile Delight: Perfect for any occasion, from intimate family dinners to festive celebrations, leaving a lasting impression.

Easily Accommodating: With simple substitutions available, like using Greek yogurt or gluten-free flour, everyone can enjoy this indulgence.

Pair this delectable cake with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate experience! If you’re a fan of unique desserts, you might also enjoy a delightful Orange Ricotta Cake or the rich Oreo Cheesecake Savor.

Hazelnut Bundt Cake Ingredients

For the Cake

All-Purpose Flour – Provides a structural base for the cake.
Ground Hazelnuts (Hazelnut Meal) – Adds unique flavor and texture.
Baking Powder – Acts as a leavening agent for a light cake texture.
Baking Soda – Works with sour cream to enhance leavening.
Salt – Balances sweetness and enhances flavors.
Unsalted Butter – Supplies moisture and richness.
Granulated Sugar – Imparts sweetness and texture.
Large Eggs – Binds ingredients and adds moisture.
Vanilla Extract – Enhances the overall flavor.
Sour Cream – Contributes moisture and tanginess.
Cooled Espresso – Infuses the cake with a rich coffee flavor, highlighting the Hazelnut Bundt Cake.

For the Chocolate Glaze

Finely Chopped Chocolate – Forms the base for a glossy chocolate glaze.
Heavy Cream – Creates a rich texture for the glaze.
Butter (for Glaze) – Adds smoothness to the chocolate glaze.

For the Garnish

Toasted Hazelnuts – Enhances flavor and adds visual appeal.

These simple yet delightful ingredients come together to create a spectacular Hazelnut Bundt Cake that will be the star of your dessert table!

Step‑by‑Step Instructions for Hazelnut Bundt Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a moment to generously grease and flour a 10-inch bundt pan. This will ensure a beautiful release once the Hazelnut Bundt Cake is baked and cooled. Set the pan aside, anticipating the delightful aroma that will soon fill your kitchen.

Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt. Mix thoroughly until well combined, ensuring no clumps remain. This step is critical for achieving the light texture of your Hazelnut Bundt Cake. Set the bowl aside, as it will join the wet ingredients shortly.

Step 3: Cream the Butter and Sugar
In a separate bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. The color will turn a pale yellow, indicating that the sugar has incorporated well with the butter. This creates the rich base that your cake needs for moisture and flavor.

Step 4: Incorporate Eggs and Vanilla
Add the large eggs to the creamed butter mixture, one at a time, beating well after each addition. Follow by mixing in the vanilla extract until fully blended. The batter will become smooth and creamy, infusing the Hazelnut Bundt Cake with warmth and sweetness.

Step 5: Mix Dry Ingredients with Wet Ingredients
Gradually add the dry mixture to the butter mixture, alternating with the sour cream and cooled espresso. Start and end with the dry ingredients. Mix just until combined; overmixing can lead to a dense cake. The batter should be thick and aromatic, with the blended flavors of hazelnuts and espresso starting to shine.

Step 6: Pour and Bake
Transfer the batter to the prepared bundt pan, spreading it evenly and smoothing the top with a spatula. Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should rise beautifully and have a golden-brown top when done.

Step 7: Cool the Cake
Once baked, remove the bundt pan from the oven and let it cool in the pan for 15 minutes. This cooling time is essential to help the cake release easily from the pan. After 15 minutes, carefully invert the pan onto a wire rack; the Hazelnut Bundt Cake should slide out smoothly.

Step 8: Prepare the Chocolate Glaze
While the cake cools completely, prepare the chocolate glaze. In a small saucepan, heat the heavy cream and butter over medium heat until it simmers. Pour the hot mixture over the finely chopped chocolate in a bowl, letting it sit for 2-3 minutes. Stir until smooth and glossy, creating a rich topping for your cake.

Step 9: Glaze and Garnish
Once the cake has completely cooled, drizzle the chocolate glaze over the top, allowing it to cascade down the sides. For a decorative touch, sprinkle toasted hazelnuts over the glaze for added flavor and visual appeal. Your stunning Hazelnut Bundt Cake with Espresso & Chocolate Glaze is now ready to be served and savored!

How to Store and Freeze Hazelnut Bundt Cake

Room Temperature: Store your Hazelnut Bundt Cake in an airtight container at room temperature for up to 3 days. This keeps it moist and delicious for every slice.

Fridge: If you need to keep it longer, refrigerate the cake for up to 1 week, wrapped tightly to prevent drying out.

Freezer: For longer storage, the Hazelnut Bundt Cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil for best results.

Reheating: To enjoy your frozen cake, thaw it in the fridge overnight. Warm slightly in the microwave for a few seconds, if desired, before serving.

Hazelnut Bundt Cake Variations & Substitutions

Feel free to get creative with this delectable cake and tailor it to your taste preferences!

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delightful alternative.
Dairy-Free: Use almond or coconut yogurt instead of sour cream, and swap butter with vegan margarine for a dairy-free version.
Nut-Free: Replace ground hazelnuts with an extra cup of flour, adding some spices like cinnamon for warmth without the nuts.
Egg-Free: Substitute each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water. This ensures the cake remains moist.
Extra Indulgent: Swirl in chocolate ganache before baking for an even richer flavor sensation. Just imagine those delightful pockets of melted chocolate!
Flavor Twist: Add a teaspoon of almond extract along with vanilla to deepen the nutty flavors even further.
Coffee Substitute: Replace espresso with brewed chai tea for a unique and aromatic twist on flavor.
Fruity Addition: Fold in a handful of raspberries or cherries into the batter before baking for a fruity surprise. The tartness pairs beautifully with the rich cake.

Your freshly baked Hazelnut Bundt Cake is bound to be a show-stopper no matter how you customize it. If you’re on the lookout for even more dessert inspiration, don’t miss out on the delightful Sugar Cookie Cake or indulge in the creamy goodness of a Mini Pineapple Cheesecake.

What to Serve with Decadent Hazelnut Bundt Cake with Espresso & Chocolate Glaze

Experience the bliss of an indulgent dessert that pairs beautifully with delightful accompaniments to create a memorable meal moment.

Fresh Berries: Their tartness contrasts with the cake’s richness, adding a refreshing burst of flavor that highlights every bite. Serve a mix of strawberries, blueberries, and raspberries for a colorful touch.
Whipped Cream: A light and airy topping, whipped cream enhances the cake’s indulgence while balancing its dense texture. Opt for a hint of vanilla or a sprinkle of cocoa powder for added flair.
Vanilla Ice Cream: The creamy texture of vanilla ice cream melts beautifully against the warm cake, creating a comforting and luxurious mouthfeel with every forkful. It’s a classic pairing that never disappoints.
Espresso Martini: Elevate your dessert experience by sipping on this coffee-flavored cocktail. The espresso notes in the martini echo the cake, enhancing the flavor profile for an upscale finish.
Chocolate Drizzle: For chocolate lovers, a drizzle of warm chocolate sauce over each slice intensifies the flavor while adding a decadent, glossy finish. It’s a treat that makes every bite even more irresistible.
Caramel Sauce: A drizzle of rich caramel sauce adds sweetness and complexity, beautifully complementing the nutty and chocolaty elements of the cake. It’s an indulgent touch that’ll please all dessert enthusiasts.
Toasted Hazelnuts: For an extra crunch, sprinkle additional toasted hazelnuts on top or alongside the cake. Their earthy flavor reinforces the cake’s key ingredient, creating a harmonious experience.
Chai Tea: The warmth and spiciness of chai tea group well with the rich flavors of the Hazelnut Bundt Cake, offering a comforting drink option that rounds out the meal perfectly.
Chocolate Covered Strawberries: These delightful bites provide a sweet and slightly acidic contrast, making your dessert spread both elegant and delicious. A perfect finishing touch for special occasions.

Expert Tips for Hazelnut Bundt Cake

Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smooth batter and better texture in the Hazelnut Bundt Cake.
Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing can lead to a dense, tough cake—nobody wants that!
Proper Greasing: Use a generous amount of butter and flour to prepare your bundt pan. This helps the cake release effortlessly after baking.
Cooling Time: Allow the cake to cool in the pan for the full 15 minutes before inverting. This step prevents it from breaking apart.
Glazing Tips: Pour the chocolate glaze over the completely cooled cake for a beautiful finish. Add toasted hazelnuts while the glaze is still wet for optimal adherence.
Storage Solutions: Keep your Hazelnut Bundt Cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it.

Make Ahead Options

These Hazelnut Bundt Cakes are perfect for busy home cooks looking to save time! You can prepare the cake up to 24 hours in advance by baking it and allowing it to cool completely, then storing it in an airtight container at room temperature. For the best texture, glaze the cake just before serving to keep the chocolate glaze shiny and fresh. If necessary, the cake can also be refrigerated for up to 3 days; however, allow it to come to room temperature before serving for maximum flavor. Just follow these simple steps, and you’ll have a delicious Hazelnut Bundt Cake ready to impress your loved ones with minimal last-minute effort!

Hazelnut Bundt Cake Recipe FAQs

What is the best way to choose hazelnuts for the cake?
Absolutely! When selecting hazelnuts, look for ones that are firm and have a rich brown color. Avoid any that have dark spots or a dull appearance, as these may be stale. Additionally, toasted hazelnuts enhance the flavor of your Hazelnut Bundt Cake, adding a lovely depth.

How should I store the Hazelnut Bundt Cake?
You can store your Hazelnut Bundt Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate for up to a week. Just remember to bring it back to room temperature before serving for the best flavor and texture!

Can I freeze the Hazelnut Bundt Cake?
Very much so! To freeze your Hazelnut Bundt Cake, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight, and you can warm it slightly in the microwave before serving.

What if my cake is too dense? What did I do wrong?
Sometimes, a dense cake can happen if the batter is overmixed after adding the dry ingredients. To prevent this, mix until just combined and avoid excessive stirring. Also, make sure your baking powder and soda are fresh, as expired leavening agents can result in a cake not rising properly.

Are there any dietary considerations for making Hazelnut Bundt Cake?
Absolutely! For those with nut allergies, you can substitute the hazelnuts with finely ground almonds to still enjoy a nutty flavor without the risk. Additionally, if you’re looking to make this a vegan dessert, use flax eggs instead of real eggs and opt for plant-based butter and cream in the glaze.

Can I adjust the sweetness of the cake?
Certainly! You can reduce the amount of granulated sugar used to suit your taste. Alternatively, you can substitute it with a sugar alternative for those looking for lower sugar content. Just be sure to adjust the liquid ingredients accordingly to maintain the right cake consistency.