Name: Indulge in Hazelnut Bundt Cake with Espresso & Chocolate Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 85 min
Ingredients: 2 cups All-Purpose Flour (Provides structure; no substitutions needed.); 1 cup Ground Hazelnuts (Hazelnut Meal) (Adds nutty flavor; can substitute with almond meal.); 1 tbsp Baking Powder (A key leavening agent; ensure it's fresh.); 1 tsp Baking Soda (Aids in browning.); 1 tsp Salt (Kosher or table salt works well.); 1 cup Unsalted Butter (Softened; can use coconut oil for dairy-free.); 1.5 cups Granulated Sugar (Sweetness; brown sugar adds caramel note.); 3 large Eggs (Can use flax eggs for vegan.); 1 tsp Vanilla Extract (Deepens flavor; no substitutions required.); 1 cup Sour Cream (Keeps the cake moist; can use Greek yogurt.); 0.5 cups Espresso (Imparts coffee flavor; strong brewed coffee is a substitute.); 0.5 cups Heavy Cream (Creates smooth texture; use coconut milk for dairy-free.); 8 oz Chopped Chocolate (Dark chocolate enhances richness.); 0.5 cups Toasted Hazelnuts (Adds texture; toast raw hazelnuts before chopping.)

Jump to Recipe Print Recipe

As I walked through a bustling Italian café on my last trip, I couldn’t help but be drawn to the delightful pastries on display—each one more enticing than the last. One particular treat caught my eye: a rich Hazelnut Bundt Cake with Espresso & Chocolate Glaze. The moment I took a bite, the combination of nutty hazelnuts and robust espresso lingered delightfully on my palate. Now, I’m excited to bring that café experience right into your kitchen with my version of this stunning cake. Not only is this recipe a breeze to prepare, but it also promises to impress your guests with its chocolatey elegance. Perfect as a centerpiece for any gathering or a sweet indulgence after a long day, this cake is destined to become a favorite. Ready to elevate your dessert game and fill your home with a mouthwatering aroma? Let’s dive into the world of this delectable Hazelnut Bundt Cake!

Why Choose This Hazelnut Bundt Cake?

Deliciously Indulgent: This Hazelnut Bundt Cake combines rich espresso and velvety chocolate for a sweet experience that’s hard to resist.
Effortless Elegance: With simple steps, you can create a show-stopping centerpiece that will have guests raving.
Moist & Flavorful: The combination of ground hazelnuts and sour cream results in a tender crumb bursting with flavor.
Versatile Delight: Perfect for any occasion, from afternoon tea to dinner parties, and pairs beautifully with coffee or dessert wines.
Satisfying Aroma: As it bakes, your kitchen will be infused with a heavenly scent that evokes memories of your favorite café.
For a delightful dessert experience, consider serving this cake with a scoop of vanilla ice cream or alongside some delightful Mint Chocolate Chip Protein Balls.

Hazelnut Bundt Cake Ingredients

For the Cake
• All-Purpose Flour – Provides structure to the cake; no substitutions needed.
• Ground Hazelnuts (Hazelnut Meal) – Adds a unique, nutty flavor; can substitute with almond meal for a different twist.
• Baking Powder – A key leavening agent for rising; ensure it’s fresh for the best results.
• Baking Soda – Another leavening agent that aids in browning.
• Salt – Enhances flavor; kosher or table salt works well.
• Unsalted Butter – Adds richness and moisture; softened coconut oil can make it dairy-free.
• Granulated Sugar – Sweetness and fluffiness; brown sugar gives a lovely caramel note.
• Eggs – Binds the mixture and adds moisture; consider flax eggs for a vegan version.
• Vanilla Extract – Deepens flavor; no substitutions required.
• Sour Cream – Keeps the cake moist; can be swapped for full-fat Greek yogurt.
• Espresso – Imparts a rich coffee flavor; strong brewed coffee can be a substitute.

For the Glaze
• Heavy Cream – Necessary for the glaze, creating a smooth texture; full-fat coconut milk is a great dairy-free alternative.
• Chopped Chocolate – Forms the luscious glaze; dark chocolate enhances richness, while semi-sweet can also work.

For the Garnish
• Toasted Hazelnuts – Adds texture and visual appeal; toast raw hazelnuts in a 350°F oven for 10-15 minutes before chopping.

Step‑by‑Step Instructions for Hazelnut Bundt Cake with Espresso & Chocolate Glaze

Step 1: Preheat Oven
Begin by preheating your oven to 350°F (175°C). While it heats, prepare your 10-inch bundt pan by generously greasing it with softened unsalted butter. Lightly dust the greased pan with flour, ensuring an even coating to prevent sticking later.

Step 2: Mix Dry Ingredients
In a medium mixing bowl, combine all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt. Whisk vigorously for about 1-2 minutes until all dry ingredients are well blended and aerated, creating the perfect base for your Hazelnut Bundt Cake.

Step 3: Cream Butter & Sugar
In the bowl of a stand mixer, beat together the softened butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become light and fluffy, turning pale in color. This step is crucial for creating a tender crumb in your cake.

Step 4: Add Eggs
With the mixer on low, add the room-temperature eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Follow with the vanilla extract, mixing until combined. This adds richness and flavor to your Hazelnut Bundt Cake.

Step 5: Combine Ingredients
Gradually add the prepared dry ingredients to the butter mixture in three parts, alternating with sour cream and cooled espresso in two parts. Begin and end with the dry ingredients, mixing until just combined to maintain a light texture in the cake.

Step 6: Bake
Spoon the batter into the prepared bundt pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 45-55 minutes until a toothpick inserted into the center comes out clean, signaling a perfectly baked Hazelnut Bundt Cake.

Step 7: Cool
After baking, let the cake cool in the pan for 15 minutes. This is an essential step to ensure the cake releases easily. Then, carefully invert the cake onto a wire rack to cool completely, allowing air to circulate around it.

Step 8: Prepare Glaze
To make the decadent glaze, pour hot heavy cream over the chopped chocolate and a bit of butter in a mixing bowl. Let this mixture sit for 5 minutes to soften the chocolate before stirring until smooth and glossy; this will create a luscious finish for your cake.

Step 9: Glaze Cake
Once your cake is completely cool, pour the chocolate glaze over the top, letting it drizzle down the sides for a beautiful presentation. To enhance the cake’s flavor and texture, finish by sprinkling toasted hazelnuts on top, adding a delightful crunch.

Make Ahead Options

These Hazelnut Bundt Cakes with Espresso & Chocolate Glaze are perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance; simply mix the ingredients as directed, then cover and refrigerate until you’re ready to bake. To maintain the cake’s freshness, wrap it tightly with plastic wrap once cooled, storing it at room temperature for up to 3 days. When ready to serve, pour the glaze over the cake just before presenting, allowing it to be just as delicious and glossy as when freshly made. This method ensures you’ll impress your guests with minimal effort!

How to Store and Freeze Hazelnut Bundt Cake with Espresso & Chocolate Glaze

Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and rich flavor.
Fridge: For longer storage, refrigerate the cake in an airtight container for up to a week. This helps preserve its freshness, though it may slightly alter the texture.
Freezer: Freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating: If enjoyed warm, gently reheat slices in the microwave for 10-15 seconds. Avoid reheating the entire cake to maintain its quality.

Hazelnut Bundt Cake with Espresso Variations

Feel free to make this delightful recipe your own with these fun and tasty variations!

Nut Alternatives: Swap hazelnuts for almonds or walnuts for different nut flavors. Each nut brings a unique twist, making your cake special every time.
Coffee-Free Option: Replace espresso with buttermilk or whole milk for a rich, non-coffee version. This substitution keeps the cake moist while offering a different flavor profile.
Flavorful Extracts: Experiment with flavored extracts such as almond or hazelnut to enhance your cake’s depth. A little goes a long way in creating your personalized taste experience.
Dairy-Free Delight: Substitute unsalted butter with softened coconut oil and heavy cream with full-fat coconut milk to make this cake dairy-free without sacrificing richness.
Sugar Swap: Replace granulated sugar with brown sugar for a delightful caramel note that complements the chocolate and espresso beautifully.
Gluten-Free Twist: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version that still delivers on taste and texture.
Chocolate Chip Boost: Add semisweet chocolate chips to the batter for extra chocolatey goodness in every bite. This variation turns every slice into a delightful surprise!

For a sweet ending, try pairing this cake with some delightful Double Chocolate Chip Cookies or enjoy a slice alongside some Blueberry Cake Donuts.

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

As you prepare to serve this luscious cake, consider the delightful accompaniments that elevate each bite to a new level of indulgence.

Whipped Cream: A dollop of fresh whipped cream adds a light, airy element that beautifully complements the rich flavors of the cake.
Vanilla Ice Cream: Serve with a scoop of creamy vanilla ice cream to create a delightful contrast of temperatures and textures, enhancing the cake’s moistness.
Espresso: For coffee lovers, pairing this cake with a strong cup of espresso intensifies the cake’s coffee notes and makes for an elegant dessert experience.
Chocolate Covered Strawberries: These sweet, juicy berries bring a refreshing taste that counters the richness of the bundt cake while providing a pop of color to your dessert table.
Mint Chocolate Chip Protein Balls: Proccing a balance of sweet and minty, these treats offer a fun twist that can either refresh the palate or serve as a delightful after-dinner bite.
Fruit Compote: A warm fruit compote of berries can introduce a burst of tangy flavor, perfectly balancing the cake’s nutty and chocolatey notes.
Nutty Biscotti: Offering a crunchy texture and additional hazelnut flavor, biscotti works well with a hot beverage served alongside—perfect for dipping!
Dessert Wine: A sweet dessert wine, such as a tawny port, pairs beautifully with the cake’s nutty richness, enhancing the overall tasting experience.

Expert Tips for Hazelnut Bundt Cake

Room Temperature Ingredients: Ensure all ingredients are at room temperature to achieve a smoother batter and prevent lumps in your Hazelnut Bundt Cake.
Don’t Overmix: Mix the batter until just combined. Overmixing can lead to a dense texture, robbing your cake of its lightness and tenderness.
Cool Time is Key: Allow the cake to cool in the pan for exactly 15 minutes. This prevents sticking and ensures a clean release when inverting it onto a rack.
Spread Evenly: Use a rubber spatula to spread the batter smoothly in the pan and gently tap it to settle the mixture, avoiding air pockets for a perfect rise.
Glaze at the Right Time: Pour the chocolate glaze over your cake only after it has completely cooled to avoid melting and mixing into the cake, ensuring a beautiful finish.

Hazelnut Bundt Cake with Espresso & Chocolate Glaze Recipe FAQs

How do I choose ripe hazelnuts?
Absolutely! When selecting hazelnuts, look for ones that are plump and firm with a smooth, shiny appearance. Avoid nuts with dark spots or blemishes, as these could indicate spoilage. If you’re using whole, unroasted hazelnuts, check for an intact shell and a pleasant nutty aroma; this often signifies freshness.

How should I store the Hazelnut Bundt Cake?
You can store the cake in an airtight container at room temperature for up to 3 days. If you want to extend its freshness, refrigerate it for up to a week. Be mindful that refrigeration might slightly alter the texture, but it will still taste delicious!

Can I freeze the Hazelnut Bundt Cake?
Absolutely! To freeze the cake, start by allowing it to cool completely. Wrap it tightly in plastic wrap to prevent freezer burn, then place it in a freezer-safe zip-top bag. You can freeze it for up to 3 months. When you’re ready to enjoy it, just thaw it in the refrigerator overnight before serving.

What if my Hazelnut Bundt Cake is too dense?
Very common! If your cake turns out dense, it could be due to overmixing the batter or not incorporating enough air during the creaming stage of butter and sugar. To ensure a light texture, be gentle when mixing. Additionally, always use room temperature eggs and butter, as this can enhance the cake’s rise.

Does this recipe cater to dietary restrictions?
Definitely! If you’re looking for a dairy-free option, substitute the unsalted butter with softened coconut oil and use full-fat coconut milk in place of heavy cream for the glaze. For vegan adaptations, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and ensure your chocolate is dairy-free. Always check packaging for potential allergens if serving to guests with dietary constraints.