Chocolate Hazelnut Swirl Cake: A Marbled Masterpiece for Every Occasion

Why You’ll Love Chocolate Hazelnut Swirl Cake

This recipe is a baker’s dream, offering simplicity paired with a touch of elegance. Moreover, the marbled effect ensures each slice is as visually stunning as it is delicious. So, here’s why it’s bound to become a favorite:

First, the rich flavor profile: The combination of cocoa and hazelnut creates a deep, indulgent taste that is sure to satisfy any sweet tooth. Additionally, the versatility of this cake makes it perfect for a variety of occasions.

Whether you’re serving it at a dessert table, enjoying it with coffee, or gifting it to a loved one, it’s always a hit. Furthermore, the recipe is beginner-friendly, with easy-to-follow steps that make it accessible for bakers of all levels.

Ingredients 🛒

Dry Ingredients:

• 1 ¾ cups all-purpose flour 🌾
• ½ cup unsweetened cocoa powder 🍫
• 1 cup granulated sugar 🍚
• ¾ cup packed brown sugar 🍯
• 1 tsp baking soda 🧁
• ½ tsp baking powder 🥄
• ¼ tsp salt 🧂

Wet Ingredients:

• ¾ cup unsalted butter, softened 🧈
• 4 large eggs 🥚
• 1 cup buttermilk 🥛
• 1 tsp vanilla extract 🍦

Special Additions:

• ½ cup hazelnut spread 🥄
• Optional: ½ cup chopped toasted hazelnuts 🌰

Necessary Tools for Chocolate Hazelnut Swirl Cake

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• 9-inch bundt pan
• Rubber spatula
• Toothpick (for doneness testing)
• Wire cooling rack

For example, try this Italian Cream Cake for a delightful twist on classic flavors.

Ingredient Swaps and Additions

• Dairy-Free Option: Substitute buttermilk with almond milk mixed with 1 tbsp lemon juice.
• Nut-Free Variation: Also, replace hazelnut spread with chocolate ganache or omit altogether.
• Extra Texture: Besides that, add ¼ cup chocolate chips to the batter for a gooey surprise.
• Flour Options: Moreover, use cake flour for an ultra-light texture.

Step-by-Step Instructions of Chocolate Hazelnut Swirl Cake

1. Prep Your Oven and Pan

First, preheat the oven to 350°F (175°C) and grease and flour a 9-inch bundt pan to ensure the cake releases easily.

2. Mix Dry Ingredients

Meanwhile, in a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt until well combined.

3. Cream Butter and Eggs

Then, add softened butter and eggs to the dry mixture. Use an electric mixer on low speed to combine, then increase to medium and mix until smooth and fluffy.

4. Add Wet Ingredients

Subsequently, gradually incorporate buttermilk and vanilla extract, mixing until smooth.

5. Divide and Swirl

Later, separate the batter into two bowls and stir hazelnut spread into one bowl. Then, alternate spoonfuls of the plain and hazelnut batters in the prepared pan. After that, swirl with a knife for a marbled effect.

6. Bake

Then, bake for 45-50 minutes and don’t forget to check doneness by inserting a toothpick into the center—it should come out clean.

7. Cool and Serve

Finally, allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Let it cool completely before slicing and serving.

Pro Tips for Success of Chocolate Hazelnut Swirl Cake

• Try to use room-temperature ingredients for a smoother batter.
• Additionally, swirl the batter gently to avoid overmixing, which can ruin the marbled effect.
• Also, toast hazelnuts in advance for a deeper flavor.
• Moreover, don’t skip greasing and flouring the pan to prevent sticking.

Serving Suggestions

• Dust with powdered sugar for a classic touch.
• In addition, drizzle with chocolate ganache for extra decadence.
• Moreover, pair with vanilla ice cream or a dollop of whipped cream.
• Furthermore, serve with a cup of freshly brewed coffee or tea.

Storing and Reheating

• Storing: Keep in an airtight container at room temperature for up to 3 days. Refrigerate for extended freshness.
• Freezing: Additionally, wrap tightly in plastic wrap and freeze for up to 3 months.
• Reheating: Moreover, warm slices in the microwave for 15-20 seconds for that freshly baked feel.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 5g
• Fat: 16g
• Carbohydrates: 40g
• Sugar: 25g
• Fiber: 2g

FAQs

1. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking mix.

2. How do I avoid overbaking?
Set a timer for 45 minutes and check doneness frequently with a toothpick.

3. Can I use another nut spread?
Absolutely! Almond or peanut butter works well for a unique twist.

4. What’s the best way to toast hazelnuts?
Spread them on a baking sheet and toast in a 350°F oven for 8-10 minutes.

5. Can I make cupcakes with this batter?
Yes! Adjust the baking time to 18-20 minutes.

Conclusion

The Chocolate Hazelnut Swirl Cake is a feast for the senses, combining stunning visuals with an unforgettable flavor profile. Whether you’re baking for a celebration or simply indulging in a personal treat, this recipe guarantees success every time. Additionally, with its customizable ingredients and beginner-friendly instructions, it becomes a must-try for home bakers.

So, if you’re craving another indulgent dessert, be sure to check out our Midnight Mudslide Pie for a rich and decadent treat that’s perfect for any occasion!

Chocolate Hazelnut Swirl Cake

Indulge in the rich, velvety flavors of this Chocolate Hazelnut Swirl Cake, where chocolate and hazelnut come together in a stunning marbled design. Perfect for any occasion, this cake is both a visual and culinary delight, sure to impress with its moist crumb and irresistible nutty undertones.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Equipment

• 9-inch bundt pan
• Mixing bowls
• - Electric mixer
• Measuring cups and spoons
• - Sifter
• Wire rack

Ingredients

  

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter room temperature
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ cup hazelnut spread
• Optional: ½ cup chopped toasted hazelnuts

Instructions

 

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
• In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
• Add the butter and eggs to the dry ingredients. Mix on low speed until combined, then increase to medium speed for 2 minutes.
• Gradually add the buttermilk and vanilla extract, mixing until the batter is smooth.
• Divide the batter into two portions. Mix the hazelnut spread into one portion.
• Alternate spoonfuls of the plain batter and hazelnut batter into the prepared pan. Swirl gently with a knife to create a marbled effect.
• Sprinkle chopped hazelnuts on top, if using.
• Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Substitute Greek yogurt for buttermilk if needed, adjusting for consistency.
For a stronger nutty flavor, increase hazelnut spread to ¾ cup.
Ensure hazelnuts are fully cooled before adding to avoid melting into the batter.
Avoid overmixing to maintain a light crumb.