Oh my goodness, let me tell you about my Hazelnut Espresso Cake! This cake is like a warm hug in dessert form, rich with the deep flavors of coffee and the nutty goodness of hazelnuts. As a coffee lover, there’s nothing quite like it to satisfy that sweet tooth while getting your caffeine fix at the same time. I remember the first time I made it for a friend’s birthday—everyone was raving about it, and I couldn’t help but feel proud! Trust me, if you’re a fan of coffee, you’ll absolutely fall in love with this cake!
Ingredients List
- 1 cup hazelnut flour – this gives the cake its delicious nutty flavor and moist texture.
- 1 cup all-purpose flour – helps to bind everything together for that perfect crumb.
- 1 cup sugar – for just the right amount of sweetness to balance the coffee’s richness.
- 1/2 cup unsalted butter, softened – this adds a touch of creaminess to the cake.
- 3 large eggs – they provide structure and help the cake rise beautifully.
- 1 cup brewed espresso, cooled – the star of the show, bringing that deep coffee flavor!
- 1 teaspoon baking powder – this is what makes your cake fluffy and light.
- 1/2 teaspoon salt – just a pinch to enhance all those wonderful flavors.
- 1 teaspoon vanilla extract – a hint of warmth to round out the taste.
How to Prepare Hazelnut Espresso Cake
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important—trust me, you want that oven nice and hot when you put your cake in.
- In a medium bowl, mix together the hazelnut flour, all-purpose flour, baking powder, and salt. Give it a good whisk until it’s all combined; this helps distribute the leavening agent evenly.
- In a separate large bowl, cream the softened butter and sugar together until it’s light and fluffy. You want to really beat it well; this step adds air to the batter and gives you that lovely texture.
- Next, add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. This ensures each egg is fully incorporated before adding the next, making your cake even better!
- Now, stir in the vanilla extract and the cooled brewed espresso. Oh, the smell is heavenly! Make sure to mix until everything is well blended.
- Gradually add the dry ingredients to your wet mixture. I like to do this in thirds, mixing gently until just combined. You don’t want to overmix—just until you see no more flour streaks.
- Pour the batter into a greased cake pan and spread it out evenly. Give the pan a little shake to settle the batter.
- Pop it in the oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Don’t forget to set a timer!
- Once it’s baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving. This will help keep it nice and moist.
Why You’ll Love This Recipe
- Rich, indulgent flavors that coffee lovers will adore
- Simple preparation with straightforward steps—perfect for all skill levels
- Makes for an impressive dessert at gatherings or cozy nights in
- Moist and fluffy texture thanks to hazelnut flour and espresso
- Pairs beautifully with whipped cream or fresh berries for extra delight
Tips for Success
To make your Hazelnut Espresso Cake truly shine, here are a few of my top tips! First, always use high-quality espresso; trust me, it makes a difference in flavor. I love using freshly brewed coffee for that rich, bold taste! Second, make sure your butter is at room temperature before creaming it with sugar; this step is key for that light, fluffy texture. Also, don’t rush the mixing—overmixing can lead to a dense cake, so mix just until combined. Lastly, keep an eye on the baking time; every oven is different, so start checking a few minutes early to avoid overbaking. Happy baking!
Serving Suggestions
When it comes to serving your Hazelnut Espresso Cake, I’ve got some delicious ideas! A dollop of freshly whipped cream on top really elevates the flavors and adds a lovely creaminess. You can also pair it with fresh berries for a pop of color and sweetness—strawberries or raspberries work beautifully! If you’re feeling extra indulgent, drizzle a bit of chocolate ganache over the cake for that ultimate dessert experience. Trust me, your taste buds will thank you!
Storage & Reheating Instructions
To keep your Hazelnut Espresso Cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. When you’re ready to enjoy a slice, just let it sit at room temperature for a bit or pop it in the microwave for about 10-15 seconds to warm it up. It’s delicious either way!
Nutritional Information
Each slice of this Hazelnut Espresso Cake is roughly estimated to contain 300 calories, 15g of fat, 5g of protein, and 40g of carbohydrates. With 20g of sugar and 2g of fiber, it’s a delightful treat that still keeps you in check. Remember, these values can vary based on your specific ingredients!
FAQ Section
Can I use instant coffee instead of brewed espresso?
Yes, you can! Just mix about 2 tablespoons of instant coffee with 1 cup of hot water to create a similar flavor. It works in a pinch, but I always prefer the rich taste of freshly brewed espresso.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 ratio for best results.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If it comes out sticky with batter, give it a few more minutes!
Can I add nuts to the cake?
For sure! Chopped hazelnuts mixed into the batter can add an extra crunch and flavor. Just fold them in gently before pouring the batter into the pan.
How should I serve this cake?
This Hazelnut Espresso Cake is delightful on its own, but serving it with whipped cream or a scoop of vanilla ice cream really takes it to the next level. Enjoy it with a cup of coffee for the full experience!
Hazelnut Espresso Cake: 5 Indulgent Tips for Perfection
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
A rich and flavorful hazelnut espresso cake perfect for coffee lovers.
Ingredients
- 1 cup hazelnut flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup brewed espresso, cooled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix hazelnut flour, all-purpose flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and cooled espresso.
- Gradually add the dry ingredients to the wet mixture.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Serve with whipped cream for added flavor.
- Can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Hazelnut Espresso Cake, dessert, coffee cake