Moist Orange Hazelnut Cake: Easy Dessert Cake Recipe

This homemade hazelnut cake recipe brings together fresh orange zest, ground hazelnuts, and buttermilk to create a moist, flavorful dessert with real texture. The layers are filled with orange whipped cream, topped with orange buttercream, and decorated with chopped hazelnuts. It works well as a holiday cake, birthday dessert, or weekend baking project. If you’re searching for a hazelnut orange dessert or a moist hazelnut cake, this one stands out for flavor and balance.

Ground hazelnuts replace part of the flour to change the crumb. The cake feels softer and richer than standard sponge, but it still holds shape well. The buttermilk and brown sugar help it bake up moist without needing syrup or soaking.

Using hazelnut meal instead of chopped nuts keeps the texture fine. Chopped nuts interrupt the crumb. Finely ground hazelnuts blend in with the flour and give a consistent bite from edge to center. I use 90 grams hazelnuts to 180 grams flour for the right balance.

This orange hazelnut cake has a natural pairing of flavors. Orange zest sharpens the nutty base and cuts through the butter. If you’ve tried my Orange Cardamom Cake, this one leans nuttier, denser, and more wintry in feel.

Every Ingredient Has a Role

Hazelnuts do more than flavor the cake. They create structure. Buy finely ground hazelnut meal with no added sugar or oil. The texture should match almond flour.

Orange zest gives more control than juice. You get clean citrus flavor without watering down the batter. I always zest fresh, never bottled. Choose firm oranges with a bright peel.

Buttermilk softens the crumb. It reacts with baking soda and balances the sweet notes from the sugar. Yogurt works if needed, but the texture changes slightly.

Vanilla and cinnamon round out the flavor. The spice is subtle, just enough to support the hazelnut and orange without standing out.

For another rich citrus bake, try my Blood Orange Cake. The sponge is lighter, but the zest gives it a similar depth.

Orange Cream Filling: Soft and Fresh

The filling needs to hold its shape without becoming stiff. I use cream cheese and whipped cream to keep it light but stable. Powdered sugar sweetens gently without grit.

Fold in mandarin orange pieces at the end. They give small bursts of fresh citrus. Use canned segments or fresh diced oranges with the juice drained.

Watch the texture while whipping. The filling should spread like mousse, not like frosting. If it clumps or deflates, it may have been overmixed or too warm.

This layer adds contrast. It softens the cake and gives each bite something cool and bright.

Baking and Assembling: What to Look For

Bake three layers at 350°F for about 25 minutes. The top should spring back when touched and a toothpick should come out clean. Rotate the pans halfway through if your oven runs uneven.

Cool the cakes completely before filling. A warm cake melts the cream and ruins the layers. I often bake the cake the night before and store the layers wrapped until morning.

Crumb coat with a thin layer of buttercream before final frosting. This traps any crumbs and keeps the outside smooth. For clean sides, chill between coats.

For another cake that combines hazelnut and butter-based batter, visit my Hazelnut Layer Cake. That one uses chocolate and a different flavor balance.

Signs It’s Done

Use your eyes and hands. The cake should pull away slightly from the pan. It should feel light but firm in the center.

If it sinks, it needed more time. If it domes too much, the oven may be too hot. Test with a toothpick or skewer inserted in the center.

The frosting should be soft but not melting. If it starts to slide, chill the cake before finishing.

Variations to Try

Lemon zest can replace orange for a sharper edge. Use one tablespoon zest in the batter and add a squeeze of juice in the buttercream.

Swap the hazelnut meal for almond or walnut if you prefer. Each one brings a different depth, but the texture stays similar.

Use mascarpone instead of cream cheese for a smoother filling. It softens the flavor and makes the cream more neutral.

Chopped toasted hazelnuts can be folded into the batter for extra texture. Use up to ¼ cup.

How to Store and Keep It Fresh

Store the cake in the fridge, covered well. It holds best for up to four days.

Bring to room temperature before serving so the texture softens again. Cold cake can feel dry even when it isn’t.

Freeze the layers unfilled if needed. Wrap tightly. Do not freeze the assembled cake. The filling will change texture.

What I Learned from Testing

Use room temperature ingredients for a smooth batter. Cold eggs can break the emulsion.

Grease and line your pans well. Hazelnuts increase sticking.

Use a light hand when folding in wet ingredients. Overmixing ruins the crumb.

Whip the cream filling just until stiff. Too far, and it goes grainy.

Let the buttercream rest before spreading. It improves texture and makes it easier to work with.

Save and Share

Save this orange hazelnut cake on your dessert board for later. I’d love to hear your take on it in the comments. Did you try a twist? Have a question? Let me know.