Decadent Italian Hazelnut Cake Recipe | Easy & Irresistible Dessert Idea

Table of Contents: Italian Hazelnut Cake Recipe

Italian Hazelnut Cake Recipe

Tucked away in the rolling hills of Piedmont, where hazelnut trees sway in the morning breeze, there’s a dessert so beloved it feels like a warm hug on a chilly evening. If you’ve ever craved a cake that’s not too sweet, deeply aromatic, and packed with the rich nuttiness you remember from your nonna’s table, you’re about to meet your new favorite: Italian Hazelnut Cake. Whether you’re hosting a Sunday family dinner, celebrating the holidays, or simply savoring a quiet weekend, this cake belongs on your table.

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Introduction: Italian Hazelnut Cake (Torta di Nocciole)

Few Italian desserts capture the soul of regional cooking quite like the Italian Hazelnut Cake, or torta di nocciole. This rustic, flour-light cake is a tribute to the prized Nocciola Piemonte—hazelnuts grown in northern Italy, famous for their buttery depth. Unlike cakes weighed down by heavy frostings or overly sweet fillers, this hazelnut dessert shines for its simplicity and bold flavor. Made with whole, roasted hazelnuts ground into a delicate meal, it delivers a moist crumb and a nutty aroma that fills the kitchen the moment it comes out of the oven.

Perfect for holidays like Christmas or Easter, weekend brunches, or even an after-dinner treat with espresso, nut cakes like this one are a staple in Italian homes for a reason: they’re satisfying, memorable, and deeply comforting. Whether you’re serving it at a festive family gathering or enjoying a slice with a cup of tea on a Sunday morning, this cake bridges generations. It’s a modern classic rooted in tradition—easy enough for weeknight baking, elegant enough for company. And once you try it, you’ll understand why it’s often called la torta più bella.

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Alternate Names & Variations

This beloved dessert is known by several names across Italy, making it a perfect search match for anyone exploring Italian desserts. You might find it as:

• – Torta di Nocciole (the original Italian name, pronounced “tohr-ta dee noht-tee-oh-leh”)
• – Piedmont Hazelnut Cake
• – Tuscan Almond-Hazelnut Cake (a regional variation using mixed nuts)
• – Nocciola Pie or Sweet Nut Tart (when baked in a fluted tin with a rustic lattice crust)

A close relative of this recipe is the almond cake, but this version stands out for its hazelnut desserts twist—earthy, rich, and slightly sweet, with a texture somewhere between moist pound cake and a delicate flourless tart. If you love deep nut flavors and want something less sweet than red velvet or cheesecake, this is your match.

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Ingredients: Italian Hazelnut Cake

Here’s what you’ll need for this deeply satisfying Italian Hazelnut Cake recipe:

• – 1 ½ cups whole hazelnuts, roasted and peeled (7 ounces) – Use fresh, high-quality nuts for maximum flavor. Roasting brings out natural oils and deepens the nuttiness.
• – ½ cup all-purpose flour – Just enough to provide structure; keeps this a nut cake with minimal flour.
• – 1 teaspoon baking powder – For a light, tender crumb.
• – ½ teaspoon kosher salt – Enhances sweetness and nut flavor.
• – ½ cup unsalted butter, softened – Use European-style for a richer taste.
• – ¾ cup granulated sugar – Fine granulated sugar dissolves better for smooth batter.
• – 3 large eggs – Room temperature for even mixing.
• – 1 teaspoon pure vanilla extract – Adds warmth and depth.
• – Powdered sugar for topping (optional) – A dusting of confectioners’ sugar adds elegance and a hint of sweetness.

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Step-by-Step Instructions

1. Roast and peel the hazelnuts (if not pre-peeled). Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a baking sheet. Roast for 12–15 minutes, until skins blister and nuts smell toasty. Immediately transfer to a clean kitchen towel, fold it over, and rub vigorously to remove most of the papery skins. Let cool, then grind in a food processor until they resemble coarse flour—about 1–2 minutes. Be careful not to over-process or you’ll get hazelnut butter.

2. Prep the pan and oven. Grease a 9-inch springform or round cake pan with butter and dust lightly with flour. Preheat oven to 325°F (160°C). Lower temperature ensures even cooking without browning too quickly.

3. Sift dry ingredients. In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, and salt. This ensures even distribution and a light texture—key for a tender hazelnut dessert.

4. Cream butter and sugar. In a large stand mixer, beat softened butter and sugar on medium-high until pale and fluffy (3–4 minutes). Scrape down the sides as needed.

5. Add eggs and vanilla. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla until smooth.

6. Fold in dry ingredients. Gradually add the hazelnut-flour mixture, mixing on low just until combined. Do not overmix—this keeps the cake tender.

7. Bake. Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. Rotate the pan halfway for even baking.

8. Cool and finish. Let cake cool in the pan for 10 minutes, then run a knife around the edge and transfer to a wire rack. Dust generously with powdered sugar right before serving for a café-style finish.

Chef Tip: Save a few whole roasted hazelnuts to press lightly into the top before dusting for a gourmet presentation.

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Recipe Card Block

This Italian Hazelnut Cake Recipe requires a prep time of 25 minutes, including toasting and grinding nuts, and a cook time of 45 minutes. Total time is approximately 1 hour 10 minutes, with 10 minutes of passive cooling. The recipe yields 8 generous servings—perfect for a family dinner or small gathering. Each slice contains roughly 380 calories, making it a satisfying nut cake that balances indulgence with wholesome ingredients. The use of real ground hazelnuts (not extract) ensures deep, natural flavor without artificial additives.

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Why This Recipe Works & Expert Tips

What makes this Italian Hazelnut Cake truly special is its balance: not too sweet, deeply nutty, and just moist enough to feel luxurious. The high proportion of toasted, ground hazelnuts creates a cake that’s gluten-light but full-bodied—ideal for those seeking easy comfort food for family dinners without heaviness. The minimal flour ensures the nut flavor remains front and center, while the buttery sweetness and vanilla warm it just right.

Unlike some Italian desserts that require temperamental techniques or hard-to-find ingredients, this one relies on accessible components and forgiving steps. Perfect for bakers of all levels. For a nut cake that stands out at holidays or impresses dinner guests, this is your go-to. Pro tip: Pair it with a dollop of mascarpone whipped cream or a drizzle of honey for a gourmet touch. It’s also fantastic with fresh berries—raspberries or figs add a bright contrast.

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Storage, Freezing, and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 4 days—this hazelnut dessert actually improves with time as flavors meld. For longer storage, freeze whole or in slices. Wrap first in plastic, then aluminum foil, and place in a freezer-safe bag. It keeps well in the freezer for up to 3 months, making it a great option for make-ahead holiday baking.

To reheat, place a slice on a baking sheet and warm at 300°F for 8–10 minutes. You’ll revive the texture almost to its freshly-baked state. This is especially helpful if you’re slicing from a frozen cake. Unlike some nut cakes that dry out when chilled, this one stays moist due to the natural oils in toasted hazelnuts. For best results, avoid microwaving—it can make the cake greasy or rubbery.

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People Also Ask: Italian Hazelnut Cake

How to make Italian hazelnut cake?

To make Italian Hazelnut Cake, start by roasting and peeling whole hazelnuts for deep, rich flavor. Grind them into a meal, then combine with minimal flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla, then gently fold in the dry ingredients. Bake in a greased pan at 325°F for 40–45 minutes. The result is a rustic, moist nut cake with a perfect balance of sweetness and nuttiness. Serve dusted with powdered sugar for a traditional finish. This hazelnut dessert is simple, elegant, and deeply satisfying—ideal for any occasion.

What is torta di nocciole?

Torta di nocciole is the Italian name for hazelnut cake, a beloved Italian dessert from regions like Piedmont and Tuscany. It translates to “hazelnut pie” and is celebrated for its use of whole roasted hazelnuts, minimal flour, and subtle sweetness. Unlike cakes made with nut extracts, torta di nocciole relies on the true taste of fresh, toasted nuts. It’s often served at holiday meals, Sunday dinners, or special occasions. With a dense yet tender crumb and a nutty aroma, this nut cake is a hallmark of rustic Italian baking. It’s simple, soulful, and unforgettable.

Is Italian hazelnut cake gluten-free?

While this Italian Hazelnut Cake uses only ½ cup of flour, it’s not strictly gluten-free unless you substitute flour for a 1:1 gluten-free baking blend. However, the recipe can be easily adapted: replace all-purpose flour with almond flour, oat flour, or a certified gluten-free mix. Many traditional versions use only nut paste, but this version includes flour for structure. For a gluten-free hazelnut dessert, using a mix of almond flour and cornstarch (or GF baking blend) works beautifully. The result remains rich, moist, and full of nut flavor—ideal for those with gluten sensitivities who still crave classic Italian desserts.

What kind of frosting goes well with hazelnut cake?

While Italian Hazelnut Cake is traditionally served au naturel with just a dusting of powdered sugar, it pairs beautifully with simple, creamy additions. Try mascarpone whipped cream (mascarpone + heavy cream + a splash of honey) for a luxurious, Italian-style topping. Chocolate-gianduja spread—inspired by Nutella but with higher-quality cocoa and hazelnuts—adds decadence without overpowering. A light vanilla bean whipped cream or a whipped ganache made with dark chocolate also shine. For nut cakes, avoid heavy frostings like buttercream—they clash with the delicate crumb. Instead, opt for light, slightly sweet toppings that enhance, not mask, the deep hazelnut flavor.

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Conclusion: Italian Hazelnut Cake

There’s a quiet magic in a slice of Italian Hazelnut Cake—the way it warms a room, the way it brings people together, the way it tastes like home. Whether you’re baking it for Christmas, a birthday, or just because, this cake is more than a dessert: it’s a moment. One that evokes family, tradition, and the simple joy of eating something made with care.

We’d love to see your version! Snap a photo, dust that last bit of powdered sugar, and tag us with #CrystalCakeMoments. Let us know—did you add berries? Try it gluten-free? Share your tips and stories in the comments below. After all, every hazelnut dessert tells a story. Let this one be yours.

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