German Hazelnut Cake

"An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets."
photo by teresas photo by teresas
photo by teresas
photo by teresas photo by teresas
photo by Artandkitchen photo by Artandkitchen
photo by KristinV photo by KristinV
Ready In:
1hr 20mins
1 cake




  • Preheat oven to 350°F.
  • Mix together the sugar, eggs and flavouring and set aside.
  • In another bowl, cream the butter and gradually add it to the sugar mixture.
  • Mix the flour, baking powder and ground nuts together.
  • Add it to the sugar and butter mixture a spoonful at a time.
  • Fold in the chocolate.
  • Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
  • Bake in preheated oven for 50 to 65 minutes.
  • Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
  • Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
  • Dust the cooled cake with icing sugar.

Questions & Replies

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  1. This cake came just in time. I needed some for a birthday party and one for my daughter to bring to school. My daughter got one in rectangular shape (for transport!) and she had no leftovers.<br/>My son a round one filled with white chocolate mousse ( I photographed it before filling of coarse).<br/>Delicious with this chocolate pieces.<br/>Thanks a lot for posting it!<br/>Done for ZWT7
  2. Super easy to make! I am lazy so I beat the eggs and sugar then added the butter and essence and then put the flours and baking soda in the mixer. I didn't separate anything. I greased up a bunt form and put oil and flour, put in the batter, 1 hour on 350 and done. Tried to attach a photo but it didn't work.
  3. It was easy to make but turned out dry. I used weights to be more precise. I am not sure what went wrong. It is still delicious but a little crumbly. I made an Italian butter cream frosting and it helped a bit.
  4. I've been wanting to make this recipe forever...I couldn't find the almond essence at my local German store...but I was able to pick up that is what I used...I really thought I had the correct pan size...but NO!...I had a 12" and a 9" I used the 9" and probably could have let it cook another 5-10 minutes over the 60 minutes that I did cook it...I ground my own hazelnuts so every once in a while I got a nice crunch along with the silkiness of the chocolate taste...what a wonderful cake...we just loved's the typical German cake...not overly sweet...just the way I like it...Thanks for posting's going in my best of 2013 cookbook...=)
  5. Thanks Dreamer... This cake was beautiful!! Not too sweet with a beautiful hazelnut flavour. And when you come across a little piece of chocolate it's like a sweet little surprise! I initially thought it could do with more chocolate but I really think it's the perfect amount otherwise it would over take the cake. Made for the Germany/Benelux Chocolate challenge ZWT 6 (Voracious Vagabonds)


  1. I used Namanse Gluten Free flour and threw everything together in the same mixer.



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