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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
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.