If you’re searching for a rich, impressive dessert that’s actually doable at home, this Ultimate Chocolate Hazelnut Cake Recipe is it.

It’s a moist chocolate layer cake packed with hazelnut flavor, finished with a chocolate hazelnut frosting that will win over chocolate lovers every time.

This is a great recipe, whether it’s your first layered cake attempt or you’ve baked for years. We’re using familiar ingredients, a few simple techniques, and no tricky steps.

With the help of a food processor and a few pantry staples, you’ll end up with a homemade, bakery-style cake that feels like a celebration.

What makes this chocolate cake recipe extra special? The balance of textures—from the soft, rich cake layers to the crunch of chopped hazelnuts. It’s easy enough for a casual gathering, but worthy of any birthday cake or Ferrero Rocher-inspired moment.

So let’s get into it—you’ve got this!

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Here’s how each one helps build flavor and structure:

• All-purpose flour: creates structure and helps the cake rise into those soft, tender layers.
• Hazelnut meal or hazelnut flour: adds a nutty flavor and rich texture that complements the chocolate beautifully.
• Dutch-process cocoa powder: gives the cake its deep, smooth chocolate flavor and rich color.
• Baking powder and baking soda: provide lift and balance acidity so your cake rises evenly.
• Salt: sharpens the chocolate flavor and prevents the cake from tasting flat.
• Vegetable oil: keeps the cake moist and soft for days—it’s a key ingredient for that melt-in-your-mouth texture.
• Granulated sugar: sweetens the batter and contributes to a tender crumb.
• Eggs: add richness and help bind the cake batter together.
• Vanilla extract: enhances all the chocolate and hazelnut notes for a rounder flavor.
• Sour cream: adds moisture and tang, helping the cake stay soft and flavorful without becoming too dense.
• Freshly brewed coffee: intensifies the chocolate flavor—you won’t taste the coffee, just more chocolate.
• Chocolate hazelnut spread: adds that signature Nutella-like flavor in the filling between the cake layers.
• Roughly chopped hazelnuts: bring crunch and texture to the filling and the top of the cake.
• Unsalted butter: creates a creamy, stable base for the frosting.
• Powdered sugar and cocoa powder: bring structure and sweetness without making the frosting heavy.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

This cake is flexible, so you can make it your own:

• Chocolate chips or chocolate shavings: add to the batter or sprinkle between the layers for extra texture and chocolate flavor.
• Almonds or other nuts: rough chop any other complementary nut (almond, pecan, etc) for the topping of your cake
• Springform pan: If you don’t have traditional cake pans, it makes it easier to release the cake after baking.
• Regular cocoa powder: substitute the Dutch-process cocoa powder with regular cocoa powder, although flavor might vary a bit.
• Sour cream: substitute for full-fat Greek yogurt

How to Make Decadent Chocolate Cake with Hazelnuts

Cake:

Start by preheating your oven to 350°F. Prepare three 6-inch cake pans by lining the bottoms with parchment paper and lightly spraying the sides with baking spray. Dust with flour to prevent sticking, especially near the sides of your cake pan. Set aside.

Sift your dry ingredients: all-purpose flour, hazelnut meal, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. This ensures an even cake rise and avoids dry cake spots.

Using a stand mixer with the paddle attachment (or a large bowl and an electric mixer), beat the oil and sugar together on medium speed for about a minute.

Add eggs one at a time, fully mixing between each addition. Add the vanilla extract and sour cream, and mix until just combined.

Alternate adding the dry ingredients and hot coffee to the wet mixture, starting and ending with the dry. Scrape the bottom of the bowl with a rubber spatula to ensure everything’s mixed evenly. Don’t overbeat—mix until just combined.

Evenly divide your cake batter into the prepared pans. Bake two cakes at a time if needed to avoid uneven baking. Bake for 45–60 minutes or until a toothpick comes out clean from the center.

Let the cakes cool in their pans for 10 minutes, then remove them from the cake pans and transfer them to a wire rack to cool completely. While they cool, start on the frosting.

Frosting:

Beat the unsalted butter with the whisk attachment until it’s light and creamy, about 1 minute. Add the hazelnut spread and mix until smooth.

Sift in the powdered sugar and cocoa powder slowly to avoid a sugar cloud. Mix on low, then increase the speed until your frosting is fluffy and well-blended.

Add the vanilla and salt, then beat for another 1–2 minutes. If needed, add a splash of milk to loosen the consistency slightly if needed.

To assemble:

Once your cakes are completely cool, trim the top of the cake layers if needed to make them flat and even. Place the first cake layer onto a serving plate or cake board, securing it with a small dab of frosting underneath.

Spread a third of the chocolate hazelnut spread on top of the cake.

Sprinkle 1/3 cup chopped hazelnuts evenly over the spread, then press them gently into place. Add a thin layer of frosting over the hazelnuts to help the second layer stick.

Place the second layer and repeat. After placing the third layer, press gently to settle the entire cake.

Apply a crumb coat—a thin layer of frosting around the whole cake to trap crumbs. Chill the cake for 15–20 minutes to set it.

Add an extra layer of frosting on top of the crumb coat.

To finish, press chopped hazelnuts into the sides of the cake by hand. Hold the cake over a tray to catch the extras. Sprinkle more hazelnuts over the top of the cake, lightly pressing them in so they stay in place. Use an offset spatula to smooth the top and tidy the edges.

Expert Tips

• Use room temperature ingredients for best results—cold eggs or sour cream can cause the batter to split.
• A food processor makes quick work of chopping whole hazelnuts if you don’t want to do it by hand. 
• If you want even cake layers, weigh your pans after filling to ensure they’re equal.
• Always sift cocoa powder and powdered sugar when making frosting—it keeps the texture smooth and easy to spread.
• For a rich chocolate flavor, choose Dutch-process cocoa and good-quality chocolate hazelnut spread.
• Bake the cakes on the center rack and rotate the pans halfway through baking time to ensure even cooking.

Frequently Asked Questions

What is the secret to super moist cake?

Using oil instead of butter, along with sour cream and coffee, helps create a moist chocolate cake that stays soft for days.

Can I do this recipe in 3 8-inch cake pans so that the cake is not that high?

Yes! Follow the same method and ingredients, just adjust the baking time to 40–50 minutes. Use a toothpick to check for doneness.

Can I make this recipe ahead of time?

Yes. You can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature.

How do I store leftovers?

Store the entire cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Can I freeze this cake?

Absolutely. Wrap individual cake layers or frosted slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.

How do I prevent the cake from sticking to the pans?

Line the bottom of your cake pans with parchment paper, use baking spray, and dust the sides with flour for the best release.

If you liked this delicious hazelnut chocolate cake recipe, hop on over to the “Cakes” section here on the blog for more inspiration, or take a look at the links below for more chocolate-inspired desserts:

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