As the aroma of freshly baked hazelnut wafted through my kitchen, I found myself transported to a cozy café where the rich flavors of espresso and chocolate come alive in every bite. This Decadent Hazelnut Bundt Cake with Espresso is not just a dessert; it’s a delightful experience perfect for any occasion—whether you’re hosting a gathering or simply treating yourself. With its moist crumb infused with toasted hazelnuts and topped with a glossy chocolate glaze, it’s sure to impress even the most discerning dessert lover. Beyond its impressive looks, this cake is also incredibly accessible—quick to prepare and just as enjoyable on a weeknight as it is on a holiday table. Are you ready to bring a slice of indulgence into your life? Let’s get baking!

Why is this cake a must-bake?

Decadent Delight: Each bite of this Hazelnut Bundt Cake with Espresso is an indulgent treat that combines rich flavors with a luxurious chocolate glaze.

Easy Preparation: Even if you’re a busy home chef, this approachable recipe allows you to whip up a bakery-quality dessert in no time.

Versatile Enjoyment: Perfect for special celebrations or simply as a weeknight treat, it’s a cake that fits any occasion.

Elegant Presentation: Topped with toasted hazelnuts, this stunning dessert is a showstopper that will impress your guests, making it the centerpiece of any table, just like a delightful Cheesecake Pumpkin Swirl or Gingerbread Latte Cake.

Aromatic Experience: The inviting aromas of hazelnut and espresso will fill your kitchen, transporting you to a cozy café every time you bake.

Memorable Flavor: With its moist crumb and rich, nutty taste, this cake rivals gourmet offerings, ensuring that no bite is ever forgotten!

Hazelnut Bundt Cake with Espresso Ingredients

For the Cake

All-Purpose Flour – Provides structure; can substitute with gluten-free all-purpose flour if needed.
Ground Hazelnuts (Hazelnut Meal) – Adds rich, nutty flavor; toast whole hazelnuts for a homemade alternative.
Baking Powder – Leavening agent for rise; no substitute recommended.
Baking Soda – Works with acidity in sour cream for lift; keep on hand for this recipe.
Salt – Enhances flavor; no substitutions.
Unsalted Butter – Adds moisture and flavor; best if softened; can substitute with vegan butter for dairy-free option.
Granulated Sugar – Sweetens and promotes browning; substitute with brown sugar for deeper flavor.
Large Eggs – Provides moisture and structure; use flax eggs for a vegan version (1 egg = 1 tbsp ground flaxseed + 3 tbsp water).
Vanilla Extract – Adds complex flavor; use pure vanilla for best results.
Sour Cream – Ensures moist texture; Greek yogurt can be a suitable substitute.
Espresso – Provides robust flavor; replace with brewed coffee or omit for a non-coffee version.

For the Glaze

Heavy Cream – Adds sheen and richness; can substitute with coconut cream for a dairy-free glaze.
Dark Chocolate – Main component of the glaze; opt for chocolate with at least 60% cocoa for the best flavor.

For Garnish

Toasted Hazelnuts – Adds crunch and visual appeal; optional but recommended to enhance presentation.

Indulge in this Hazelnut Bundt Cake with Espresso, and let each slice transport you to dessert paradise!

Step‑by‑Step Instructions for Hazelnut Bundt Cake with Espresso

Step 1: Preheat and Prepare Pan
Begin by preheating your oven to 350°F (175°C). While it warms, take a 10-inch bundt pan and generously grease it with softened unsalted butter, ensuring you cover all crevices. Next, dust the greased pan with flour, shaking out the excess. This will help your Hazelnut Bundt Cake with Espresso effortlessly release once baked.

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 cup of ground hazelnuts, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well blended. This dry mixture sets the foundation for your cake’s structure and flavor. Set it aside as you move on to the next steps.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 cup of granulated sugar on medium-high speed for about 3-4 minutes. Your mixture should become light and fluffy, signaling that air has been incorporated. This crucial step helps ensure a tender texture in your Hazelnut Bundt Cake with Espresso.

Step 4: Incorporate Eggs and Vanilla
Add in 3 large eggs, one at a time, mixing well after each addition to ensure a smooth batter. Follow this with 2 teaspoons of pure vanilla extract, mixing until everything is fully combined. The eggs add moisture and stability, while the vanilla provides a delightful aroma to your cake.

Step 5: Mix in Dry Ingredients and Cream
Gradually add the reserved dry mixture to the batter in three parts, alternating with 1 cup of sour cream and 1/2 cup of brewed espresso. Mix gently after each addition, being careful not to overmix. This step is vital for maintaining the light texture and rich flavor of your Hazelnut Bundt Cake with Espresso.

Step 6: Transfer Batter to Bundt Pan
Spoon the prepared batter into the greased bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles, ensuring an even bake. Your bundt pan is now filled with a delightful mixture that promises a luxurious dessert.

Step 7: Bake the Cake
Place the bundt pan in the preheated oven and bake for 45-55 minutes. Keep an eye on it; the cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. This baking time is essential for achieving the perfect texture in your Hazelnut Bundt Cake with Espresso.

Step 8: Cool Before Inverting
Once baked, remove the pan from the oven and allow it to cool for about 15 minutes on a wire rack. This resting period helps the cake firm up. After cooling, carefully invert the bundt pan onto the wire rack, gently shaking it to release the cake. Allow it to cool completely, ensuring a flawless presentation.

Step 9: Prepare the Chocolate Glaze
To make the chocolate glaze, heat 1/2 cup of heavy cream with 2 tablespoons of butter in a saucepan until it begins to simmer. Remove from heat and pour this mixture over 6 ounces of finely chopped dark chocolate in a bowl. Let it sit for a few minutes, then stir until the chocolate is completely melted and smooth.

Step 10: Glaze the Cake
Once the cake is fully cooled, pour the glossy chocolate glaze over the top, allowing it to cascade down the sides for a luscious effect. For an extra touch, sprinkle toasted hazelnuts on top of the glaze. This final flourish enhances both the presentation and the nutty flavor of your Hazelnut Bundt Cake with Espresso.

Storage Tips for Hazelnut Bundt Cake with Espresso

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This keeps it fresh while maintaining its delightful flavors.

Fridge: If you need to keep it longer, refrigerate the cake for up to 1 week. Make sure it’s wrapped well to prevent it from absorbing odors.

Freezer: For extended storage, freeze slices of the Hazelnut Bundt Cake with Espresso for up to 3 months. Wrap each slice tightly in plastic wrap followed by aluminum foil for best results.

Reheating: To enjoy, simply thaw at room temperature or reheat individual slices in the microwave for about 15-20 seconds until warmed slightly.

What to Serve with Decadent Hazelnut Bundt Cake with Espresso?

The perfect pairing can elevate your delicious cake into a truly memorable meal experience.

Whipped Cream: A dollop of freshly whipped cream adds lightness and creamy texture, beautifully balancing the cake’s rich flavors.
Vanilla Ice Cream: The cool sweetness of vanilla ice cream melts delightfully alongside the warm bundt cake, creating a comforting contrast that’s irresistible.
Espresso: Enhance the café experience by serving a shot of espresso, echoing the cake’s flavors while offering a delightful boost of caffeine.
Fresh Berries: A medley of mixed berries provides a fresh, tart contrast, cutting through the richness and adding a pop of color to your plate.
Chocolate-Covered Hazelnuts: For the ultimate indulgence, serve chocolate-covered hazelnuts alongside for an added crunch and a nod to the cake’s nutty flavors.
Chocolate Fondue: Dip slices in warm chocolate fondue for an interactive dessert experience that brings everyone together for fun and decadence.

Imagine enjoying each slice of your Hazelnut Bundt Cake with Espresso, alongside these delightful companions that elevate the whole experience.

Make Ahead Options

These Hazelnut Bundt Cakes with Espresso are perfect for making ahead, saving you precious time on busy days! You can prepare the cake batter up to 24 hours in advance by mixing all the wet and dry ingredients and storing the batter in the refrigerator. Just remember to bring it back to room temperature before baking for even results. Additionally, the finished cake can be made a day ahead, allowing the flavors to meld beautifully—just ensure it’s stored in an airtight container at room temperature. When ready to serve, whip up the chocolate glaze and pour it over the cooled cake for a show-stopping dessert that’s just as decadent as freshly baked!

Hazelnut Bundt Cake with Espresso Variations

Feel free to explore these delightful twists to make the Hazelnut Bundt Cake with Espresso truly your own!

Non-Coffee Option: Replace espresso with buttermilk or whole milk for a lighter, non-coffee version that still delivers on moisture and flavor.
Flavor Boost: Add 1/4 cup of Kahlua or Tia Maria to your batter. This brings an exciting depth of flavor while adjusting your liquid ingredients slightly.
Nutty Variations: Swap out hazelnuts for almonds or pecans. This not only changes the flavor but also offers different textures that can surprise your taste buds.
Fruity Addition: Mix in 1/2 cup of chocolate chips or dried cherries for added sweetness and a delightful texture contrast.
Spiced Up: Stir in a teaspoon of cinnamon or nutmeg into the batter for a warm, spiced cake that dances on the palate.
Gluten-Free Delight: Substitute the all-purpose flour with a gluten-free blend to cater to those with dietary restrictions while maintaining an impressive texture.
Decadent Frosting: Instead of a glaze, try a cream cheese frosting for a different look and a tangy flavor to complement the cake’s richness.
Double Chocolate: Add cocoa powder to the flour component for a chocolate hazelnut fusion that will make any chocolate lover swoon.

Explore these variations, and let your creativity shine! For ideas on other splendid cakes, you might also enjoy my recipes for Neapolitan Cake Layers or the indulgent Velvet Gothic Cake. Whether you stick with the classic or try something new, each slice will surely delight!

Expert Tips for Hazelnut Bundt Cake with Espresso

Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal mixing, leading to a fluffier and moist Hazelnut Bundt Cake with Espresso.
Careful Mixing: Avoid overmixing once you add the dry ingredients; this can cause a dense texture. Mix just until combined for the best results.
Baking Time: Use a toothpick to check for doneness; it should come out clean with a few moist crumbs—this ensures the cake is perfectly baked.
Cooling is Key: Allow the cake to cool completely before adding the glaze. If the cake is too warm, the glaze will melt and lose its shine.
Elevate Presentation: For a polished look, sprinkle toasted hazelnuts over the glaze just before serving—this adds a delightful crunch and enhances the visual appeal.

Hazelnut Bundt Cake with Espresso Recipe FAQs

How do I select ripe ingredients for the Hazelnut Bundt Cake?
Absolutely! For the freshest flavors, choose unsalted butter that is soft and pliable (left at room temperature for about 30 minutes). Select eggs that are large and free-range for the best moisture and richness. When picking hazelnuts, look for plump, unbroken nuts with a pleasant aroma, as these will enhance the overall taste of your cake.

What is the best way to store my Hazelnut Bundt Cake with Espresso?
Very! To keep your cake at its best, store it in an airtight container at room temperature for up to 3 days. If you want to savor it longer, place it in the fridge, where it can stay fresh for about a week. Just be sure to wrap it well to keep any odd odors from infiltrating the cake.

Can I freeze the Hazelnut Bundt Cake?
Absolutely! This cake freezes wonderfully. Slice it first for convenience, and then wrap each slice tightly in plastic wrap followed by aluminum foil. Store in the freezer for up to 3 months. When you’re ready to enjoy, thaw the slices at room temperature or warm them gently in the microwave for about 15-20 seconds.

What should I do if my cake sticks to the bundt pan?
Oh no! To prevent sticking, make sure to grease your bundt pan thoroughly with softened butter and dust it with flour before pouring in the batter. If it still sticks, you can gently run a plastic knife around the edges of the cake to help loosen it. Allow it to cool for about 15 minutes in the pan—if it’s not releasing, give it a few more minutes before attempting to invert it.

Are there any dietary considerations I should keep in mind?
Very! If you’re making this cake for guests, be aware that it contains gluten and dairy. You can easily make a gluten-free version using a Gluten-Free All-Purpose Flour blend and dairy-free butter. For those with nut allergies, consider using sunflower seeds in place of hazelnuts, although the flavor will differ slightly.

Can I substitute coffee for something else in the recipe?
Absolutely! If you prefer not to use espresso, you can substitute it with brewed coffee or even omit it altogether. For a milk-based alternative, buttermilk or whole milk can work well too. This modification will ensure you can enjoy a delightful Hazelnut Bundt Cake with Espresso experience that suits your taste!