Hazelnut Coffee Cake
Make this Hazelnut Coffee Cake for the perfect Sunday morning breakfast! One bite and you’ll fall in love with its light, moist, and deep flavour. The cake is made with a blend of all-purpose flour and hazelnut flour, giving it a nutty depth, while instant coffee adds a subtle, aromatic bitterness. Topped with a smooth coffee buttercream, this cake is perfect for breakfast, brunch with friends, or as a sweet afternoon snack.
Yield: 10 servings
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Equipment
- 1 8 inch Spring Form Pan (20cm)
Ingredients
Hazelnut Cake Ingredients
- 240 ml Milk*
- 2 tsp White Vinegar*
- 145 g Light Brown Sugar
- 50 g Cane Sugar*
- 2 tsp Vanilla Extract
- 80 ml Vegetable Oil
- 195 g All Purpose Flour
- 190 g Toasted Hazelnut Flour
- 2 tsp Instant Coffee Granules
- 3 tsp Baking Powder
- ¼ tsp Salt
Coffee Buttercream Ingredients
- 150 g Butter*
- 150 g Powdered Sugar
- 60 ml Whipping Cream*
- 3 tsp Instant Coffee Granules
Instructions
Cake Instructions
- Preheat the oven to 350f (175C), grease an 8-inch springform cake pan with oil.
- In a bowl combine room temperature milk and vinegar. Let it sit for 5 min until it is slightly curdled.
- Add light brown, cane sugar, vanilla extract, and oil.
- Mix with a hand whisk until sugar is dissolved.
- Add all-purpose flour, hazelnut flour, instant coffee, baking powder and salt.
- Mix until it is well combined and the batter is smooth.
- Pour the batter into the prepared springform cake pan.
- Bake for roughly 45-50 minutes until firm to touch and insert a toothpick in the center to check if it comes out clean.
- Remove the cake from the oven and let the cake cool in the pan for 1 hour on a wire rack.
- Place the cake on a serving dish or a cake stand.
Coffee Buttercream Instructions
- Add chopped butter to a mixing bowl and use a paddle attachment of a stand mixer or an electric whisk to whip the butter until it is light and fluffy on medium speed.
- Add powdered sugar in 2 parts and beat the buttercream on low to medium speed until it is light and smooth.
- In a small bowl combine whipping cream and instant coffee, stir until it forms a smooth paste. Pour the prepared paste into the butter mixture.
- Mix the buttercream for 2-3 minutes. Buttercream should be smooth and fluffy at this point.
- Use a spatula to mix the buttercream and knock out any excess air pockets trapped in the buttercream.
Assembly Instructions
- Add the prepared coffee buttercream to the hazelnut cake and spread it evenly with an offset spatula. Decorate with chocolate shavings.
- You can store the cake in an airtight container for up to 7 days in the fridge or 3 days at room temperature.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice
Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice versa. - Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full-fat whipping cream of choice)
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar