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German Hazelnut Cake Recipe (Haselnusskuchen)

German Hazelnut Cake Recipe (Haselnusskuchen)

Haselnusskuchen (which basically means hazelnut cake) is a very moist, delicious, and not too sweet German hazelnut cake with a great hint of cinnamon.

Another family favorite, this German hazelnut loaf cake is absolutely delicious (tastes even better the next day), very moist, nutty, versatile and ridiculously easy to make (perfect for beginner bakers).

Made with inter alia toasted, ground hazelnuts, whipping cream, dark chocolate, butter, homemade vanilla extract and ground cinnamon in less than 15 minutes and the oven does the rest.

It tastes great dusted with powdered sugar (icing sugar), drizzled with icing, glazed with chocolate or just en natura.

  • I have used hazelnuts to make this nut loaf cake, but feel free to substitute them with ground almonds, walnuts, or any ground nut of your choice. If you like you can also use a mixture of chopped and ground hazelnuts to add some bite to the cake.
  • Feel free to add a dash of rum to the batter just to add some extra kick. If you want to make this hazelnut cake somehow calorie friendly, simply replace whipping cream with milk.

Ingredients used to make this nut loaf cake

  • 4 eggs medium eggs Germany, large US, room temperature
  • 400 g (0.88 lbs/ 3 1/3 cups) hazelnuts or any ground nuts
  • 125 g (4.4 oz/ about 1 cup) plan flour/ all-purpose flour
  • 100 g (3.5 oz) dark chocolate
  • 1 teaspoon vanilla extract
  • 150 g (5.3 oz/ ¾ cup) sugar
  • 1 tablespoon ground cinnamon
  • 200 g (7.1 oz) butter soft plus extra for greasing
  • 200 ml (6.8 fl.oz/ about ¾ cup + 1 tablespoon), whipping cream, room temperature
  • 1 tablespoon baking powder
  • 1 tablespoon unsweetened cocoa powder for dusting

*Vanilla: This recipe calls for vanilla extract, but feel free to use about 1 teaspoon vanilla seed paste or about 2 tablespoon vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.

How To Make Nusskuchen Recipe

Grease a 30 cm (11.8 inch) loaf tin with butter and dust it with unsweetened cocoa powder and preheat the oven to 180 ° C (356 °F), with both top and bottom heat.

Toast ground hazelnuts in the pan, without oil and let cool for a few minutes. Toasting the nuts gives the pesto an extra fine nutty flavor.

Next add the baking powder and ground cinnamon to the bowl with plain flour and mix well and cut dark chocolate into chunks.

Using either a whisk or hand mixer with whisk attachment, beat the butter and sugar until creamy. Add the eggs one at a time and combine well. Then stir in vanilla extract.

Add part of the flour mixture and then cream. Repeat the process until you have used up all the flour and cream. Now fold in the nut, followed by chopped chocolate.

Transfer the batter to the prepared cake tin and bake for about 60 minutes. Since the temperature differs from oven to oven, insert a wooden toothpick near the center of the cake just to check the cake for doneness. If the toothpick comes out clean, the cake is done.

Let the cake cool down briefly, then remove it from the cake tin and let cool down completely. Dust the nut loaf cake with icing sugar (powdered sugar), drizzle with icing or glaze with chocolate and enjoy.

Love this German Nut Cake Recipe? Try my German Spice Cake Recipe, too.

German Hazelnut Cake Recipe (Haselnusskuchen)

Haselnusskuchen (which basically means hazelnut cake) is a very moist, delicious, and not too sweet German hazelnut cake with a great hint of cinnamon.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: cakes and desserts
Cuisine: Europa, German
Keyword: German chocolate hazelnut cake, German nut cake, Nusskuchen recipe
Servings: 12 Servings
Author: Ester | esterkocht.com

Equipment

  • 30 cm (11.8 inch) loaf tin

Ingredients

  • 4 medium eggs Germany, large US 
  • 400 g (0.88 lbs/ 3 1/3 cups) ground hazelnuts SEE NOTES
  • 125 g (4.4 oz/ about 1 cup) plain flour/ all purpose flour
  • 100 g (3.5 oz) dark chocolate
  • 1 teaspoon vanilla extract SEE NOTES
  • 150 g (5.3 oz/ ¾ cup) sugar
  • 1 tablespoon ground cinnamon
  • 200 g (7.1 oz) butter plus extra for greasing
  • 200 ml (6.8 fl.oz/ about ¾ cup + 1 tablespoon) heavy cream (whipping cream) SEE NOTES
  • 1 tablespoon baking powder
  • 1 tablespoon unsweetened cocoa powder for dusting

Instructions

  • Grease a 30 cm (11.8 inch) loaf tin with butter and dust it with unsweetened cocoa powder and preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
  • Toast ground hazelnuts in the pan, without oil and let cool for afew minutes.. Toasting the nuts gives the pesto an extra fine nutty flavor.
  • Next add the baking powder and ground cinnamon to the bowl with plain flour and mix well and cut dark chocolate into chunks.
  • Using either a whisk or hand mixer with whisk attachment, beat the butter and sugar until creamy. Add the eggs one at a time and combine well. Then stir in vanilla extract.
  • Add part of the flour mixture and then cream. Repeat the process until you have used up all the flour and cream. Now fold in the nut, followed by chopped chocolate.
  • Transfer the batter to the prepared cake tin and bake for about 60 minutes. Since the temperature differs from oven to oven, insert a wooden toothpick near the center of the cake just to check the cake for doneness. If the toothpick comes out clean, the cake is done.
  • Let the cake cool down briefly, then remove it from the cake tin and let cool down completely. Dust the nut loaf cake with icing sugar (powdered sugar), drizzle with icing or glaze with chocolate and enjoy.

Notes

  • I have used hazelnuts to make this nut loaf cake, but feel free to substitute them with ground almonds, walnuts, or any ground nut of your choice. If you like you can also use a mixture of chopped and ground hazelnuts to add some bite to the cake.
  • * Vanilla: This recipe calls for vanilla extract, but feel free to use about 1 teaspoon vanilla seed paste or about 2 tablespoons vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.
  • Feel free to add a dash of rum to the batter just to add some extra kick. If you want to make this hazelnut cake somehow calorie friendly, simply replace whipping cream with milk.

Did you make this nusskuchen recipe? I’d love to hear from you! Simply write a review and add rating to it.

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