Hazelnut Pound Cake Recipe

Name: Hazelnut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cups cocoa powder; 1 cup flour, all-purpose; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cup butter softened; 1 1/2 cup sugar; 2 teaspoons vanilla extract; 3 large eggs; 1/2 cup buttermilk; 2 tablespoons water; 4 ounces hazelnuts (filberts) toasted, skinned, coarsely chopped; 8 ounces cream cheese softened; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; 1 tablespoon coffee very strong, instant; 1 teaspoon cinnamon ground; 2 tablespoons sugar; 1 x salt pinch

Servings: persons

3/4 cups cocoa powder
1 cup flour, all-purpose
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup butter softened
1 1/2 cup sugar
2 teaspoons vanilla extract
3 large eggs
1/2 cup buttermilk
2 tablespoons water
4 ounces hazelnuts (filberts) toasted, skinned, coarsely chopped
8 ounces cream cheese softened
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon coffee very strong, instant
1 teaspoon cinnamon ground
2 tablespoons sugar
1 x salt pinch

1
Preheat oven to 350F (180C).
2
Butter a 9-inch bundt pan.
3
Sift together cocoa, flour, baking powder and salt.
4
Set aside.
5
Cream together softened butter and sugar using an electric mixer on medium speed.
6
Beat until light and fluffy.
7
With mixer on medium, add eggs, one at a time.
8
Beat in vanilla.
9
Mix together buttermilk and water.
10
Fold cocoa mixture and buttermilk mixture alternately into butter mixture.
11
Stir in hazelnuts.
12
Spread batter in pan.
13
Bake 50 minutes or until a skewer inserted in center comes out clean.
14
Cool cake.
15
Invert onto a rack.
16
Coffee-cinnamon Cream: Mix together cream cheese, whipping cream, vanilla, instant coffee, cinnamon, sugar and salt.
17
With electric mixer on high speed beat until mixture holds its shape.
18
Refrigerate until ready to use.
19
Serve slices of pound cake with cream mixture.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cups cocoa powder, 1 cup flour, all-purpose, 1/4 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Hazelnut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Pound Cake

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