I have a confession. I used to think Bundt cakes were just fancy, hollowed-out desserts for people who owned more cake stands than friends. Then I created this recipe.
This isn’t just a cake; it’s a mood. It’s the rich, nutty, unapologetically decadent answer to your average, boring chocolate cake. If your taste buds aren’t excited yet, just wait.
This Chocolate Hazelnut Bundt Cake is about to become your new baking personality. It’s that good.
Remember that jar of chocolate hazelnut spread you used to eat with a spoon as a kid? This cake is that feeling, but all grown up and wearing a beautiful, fluted dress.
It’s deeply nostalgic without being childish. The crumb is impossibly moist, thanks to a generous glug of oil, and the flavor is a complex dance of rich cocoa and toasty, nutty goodness. It’s the kind of dessert that makes people stop mid-sentence.
Why settle for a simple loaf when you can have a showstopper?
Ingredients
Gathering your ingredients is the first step to cake nirvana. I promise, there’s nothing too wild here, but a few items are non-negotiable for that signature flavor. The star, obviously, is the chocolate hazelnut spread.
Don’t skimp! The quality here makes all the difference.
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda & baking powder
- Salt
- Granulated sugar
- Vegetable or canola oil
- Eggs, at room temperature
- Buttermilk
- Vanilla extract
- High-quality chocolate hazelnut spread
- Toasted hazelnuts, chopped
Step-by-Step Instructions
- Preheat your oven and prep your pan. Grease every nook of your Bundt pan with butter and a dusting of cocoa powder.
This is your insurance policy against a stuck cake disaster.
- Whisk the dry ingredients. In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. A good whisk here ensures no bitter pockets of baking soda ruin your masterpiece.
- Combine the wet ingredients.
In another bowl, vigorously whisk the sugar, oil, eggs, buttermilk, and vanilla until it’s smooth and slightly pale. This is where you build the structure.
- Marry the wet and dry. Gently fold the dry mix into the wet until just combined.
A few streaks of flour are fine; overmixing is the enemy of a tender crumb.
- Swirl in the magic. Pour half the batter into your prepared pan. Dollop spoonfuls of the chocolate hazelnut spread over the batter, then top with the remaining batter.
Use a knife to gently swirl it all together.
- Bake to perfection. Bake until a skewer inserted comes out with just a few moist crumbs. Let it cool in the pan for a solid 15 minutes before inverting it onto a wire rack.
Patience is a virtue, especially with cake.
Storage Instructions
This cake is almost too good to store, but I get it. To keep it fresh, let it cool completely first. Wrap it tightly in plastic wrap or store it in an airtight container.
It will stay perfect at room temperature for up to 3 days. For longer storage, you can freeze it. Wrap the whole cake or individual slices in plastic wrap and then foil.
It freezes beautifully for up to 3 months. Thaw overnight on the counter.
Why You’ll Love This Chocolate Hazelnut Bundt Cake
- It’s a Certified Crowd-Pleaser. Bring this to any gathering, and you instantly become the MVP. It appeals to both kids and adults with its sophisticated yet familiar flavor.
- It’s Surprisingly Simple. Don’t let the elegant shape fool you.
This is a one-bowl (well, two-bowl) situation that’s harder to mess up than you think. It’s a fantastic beginner-friendly baking project.
- It Stays Moist for Days. The oil-based batter ensures this cake remains incredibly soft and delicious long after it’s cooled. No more dry, crumbly disappointments.
Common Mistakes to Avoid
- Not greasing the pan enough. This is the number one reason for Bundt-cake heartbreak.
Get into every crevice with butter and cocoa.
- Overmixing the batter. You’re not building muscle; you’re making a cake. Overworked batter leads to a tough, dense texture.
- Inverting the cake too soon. If you try to release it while it’s piping hot, it will fall apart. Let it set in the pan for those crucial 15 minutes.
- Using an expired leavening agent. Your baking soda and powder need to be fresh.
If they’re old, your cake won’t rise. It’s science.
Alternatives and Variations
Feel free to play with this recipe! For a gluten-free version, use a 1:1 gluten-free flour blend.
To make it vegan, swap the eggs for flax eggs and use a plant-based buttermilk (soy milk + vinegar) and vegan chocolate hazelnut spread. If you’re out of buttermilk, make your own by adding a tablespoon of lemon juice or vinegar to a cup of regular milk. You can even swap the hazelnuts for almonds or pecans for a different nutty twist.
Can I freeze this Chocolate Hazelnut Bundt Cake?
Absolutely!
This cake freezes like a dream. Wrap it tightly to prevent freezer burn, and it will be good for up to three months. Thaw it on your counter overnight when you’re ready for a slice.
What’s the best substitute for buttermilk?
No buttermilk?
No problem. The easiest hack is to add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it with milk to the 1-cup line. Let it sit for 5-10 minutes until it curdles slightly.
It works perfectly in a pinch.
How long does it stay fresh?
When stored properly in an airtight container at room temperature, this cake maintains its amazing moisture and flavor for about 3 days. After that, it’s still edible but starts to lose its peak texture.
Is this kid-friendly?
Is the sky blue? This cake is a total hit with kids.
The familiar chocolate hazelnut flavor is a universal kid-pleaser. It’s a guaranteed win for birthday parties or as a special weekend treat.
Can I prep it ahead of time?
You sure can. This is a fantastic make-ahead dessert.
Bake it the day before you need it, let it cool completely, wrap it well, and store it at room temperature. The flavors actually meld and improve overnight, making it even better.
Final Thoughts
This Chocolate Hazelnut Bundt Cake recipe is a game-changer. It’s elegant enough for a dinner party but simple enough for a Tuesday.
The rich, nutty flavor is truly unforgettable. I hope this becomes a staple in your home like it is in mine. Now, go preheat that oven and bake your heart out.
And when you do, I’d love to hear about it—drop a comment below and tell me how it turned out!