Chocolate Hazelnut Layer Cake

Name: Chocolate Hazelnut Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup hazelnut spread; ¼ cup heavy cream; 1 teaspoon vanilla extract; Chopped hazelnuts for garnish

Highlighted under: Dreamy Dessert Lab

I absolutely love baking, and this Chocolate Hazelnut Layer Cake has become one of my go-to recipes for special occasions. The combination of rich, moist chocolate cake layered with velvety hazelnut frosting is simply irresistible. The moment I slice into this cake, the aroma fills the room, and I can’t help but feel excited to share it with friends and family. Whether it's a birthday, anniversary, or just a weekend treat, this cake never fails to impress and satisfy sweet cravings.

Created by

Emma

Last updated on 2026-01-29T23:19:28.296Z

One of my most cherished moments in the kitchen was when I first experimented with this Chocolate Hazelnut Layer Cake. I decided to infuse the classic chocolate cake with a nutty twist, and the results were simply divine. The rich layers brought together by that creamy hazelnut frosting took my breath away!

Through trial and error, I discovered that to achieve the perfect texture, it's crucial to let the cake cool completely before frosting. This way, the cake remains moist while the frosting adds a luscious creaminess that complements the chocolate beautifully. Trust me, the little details make all the difference in this delightful dessert.

Why You'll Love This Recipe
Decadent layers of chocolate and hazelnut create a flavor explosion
Rich and creamy frosting that elevates the cake to gourmet status
Perfect for impressing guests or enjoying a luxurious treat

Understanding the Ingredients

The foundation of the Chocolate Hazelnut Layer Cake lies in the quality of its ingredients. Using high-quality cocoa powder will elevate your cake's flavor by providing a deep, rich chocolate taste. I recommend a Dutch-processed cocoa for a darker color and smoother texture, which harmonizes beautifully with the hazelnut frosting. Additionally, all-purpose flour is ideal here, but if you're looking for a gluten-free option, consider using a 1:1 gluten-free flour blend that contains xanthan gum to maintain the cake's structure.

The role of eggs cannot be underestimated – they provide moisture, richness, and stability to the cake. For those vegan or egg-free, you can substitute each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and left to thicken for 5 minutes) to achieve a similar texture.

Baking Tips for Success

When mixing the batter, one key tip is to avoid overmixing after adding the flour. This will help maintain the cake's tender crumb. Once you incorporate the boiling water, it should look thin and well combined, but no lumps of dry ingredients should remain. If you're concerned about even baking, rotate the cake pans halfway through the baking time, especially if your oven has hot spots.

After baking, let your cakes cool for at least 10 minutes in the pans before transferring them to wire racks. This helps prevent the layers from falling apart. If you're short on time, you can cool them in the freezer for 20-30 minutes, just be sure to wrap them in plastic wrap to avoid freezer burn.

Ingredients

Gather the following ingredients to create this delicious cake:

For the Cake

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Hazelnut Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup hazelnut spread
¼ cup heavy cream
1 teaspoon vanilla extract
Chopped hazelnuts for garnish

Make sure to have all the ingredients ready before you start baking!

Instructions

Follow these steps to create a wonderful Chocolate Hazelnut Layer Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

Combine Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes. Stir in the boiling water until well blended.

Bake the Cakes

Divide the batter evenly between the two prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

Prepare the Frosting

While the cakes are cooling, make the hazelnut frosting by beating the butter until creamy. Gradually add the powdered sugar, hazelnut spread, cream, and vanilla until the frosting is smooth and fluffy.

Assemble the Cake

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake. Garnish with chopped hazelnuts.

Enjoy your delicious Chocolate Hazelnut Layer Cake!

Pro Tips

Make sure to use room temperature ingredients for the frosting to ensure it blends smoothly and evenly.

Storing and Serving

This Chocolate Hazelnut Layer Cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, wrap the cooled layers tightly in plastic wrap followed by aluminum foil, and they can last for up to 3 months. When ready to serve, allow the cake to sit at room temperature for about an hour before slicing for the best texture.

For an extra touch of elegance, consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The cool, creamy component pairs exceptionally well with the rich chocolate and nutty flavors, making your dessert even more indulgent.

Variations and Additions

For those who enjoy experimenting, consider adding a layer of chocolate ganache between the cake layers for an even richer taste. Simply heat equal parts chocolate and heavy cream until glossy, let it cool slightly, and spread it between the layers before frosting with the hazelnut frosting.

Another delightful variation is to add espresso powder to the cake batter. Just 1-2 teaspoons can intensify the chocolate flavor without imparting a coffee taste, making the chocolate richer and more complex, which complements the hazelnut beautifully.

Questions About Recipes

→ Can I make this cake in advance?

Yes, the cake can be baked and stored wrapped in plastic wrap at room temperature for up to 2 days. Frost just before serving.

→ What can I substitute for hazelnut spread?

If you're looking for a different flavor, almond butter or peanut butter can be used instead but will change the flavor profile.

→ Is it possible to freeze the cake?

Absolutely! You can freeze the cake layers without frosting for up to 3 months. Thaw them in the fridge before frosting.

→ Can I use a different flour?

Yes, for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.