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Detailed view of a Coffee Hazelnut Sponge Cake displaying layers and creamy frosting, captured with an iPhone 15 Pro.

Coffee Hazelnut Sponge Cake

A delightful sponge cake infused with coffee and hazelnuts, topped with whipped cream and garnished with crushed hazelnuts for a rich, nutty flavor.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine Fusion
Servings 8 slices
Calories 450 kcal

Ingredients
  

Dry ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp instant espresso powder

Wet ingredients

  • 4 large eggs (room temperature)
  • 1 cup granulated sugar
  • ½ cup unsalted butter (melted)
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • ½ cup finely ground hazelnuts

Frosting and garnish

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup crushed hazelnuts (for garnish)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour the cake pan.
  • Mix dry ingredients: flour, baking powder, salt, and espresso powder.
  • In a separate bowl, beat eggs and sugar until fluffy. Add melted butter, vanilla, milk, and ground hazelnuts; mix well.
  • Combine wet and dry ingredients. Pour batter into prepared pan and bake for 25 minutes.
  • Let cake cool. Whip heavy cream with powdered sugar and vanilla. Frost the cake and garnish with crushed hazelnuts.

Notes

For best flavor, use fresh ground hazelnuts and high-quality espresso powder.
Keyword Hazelnuts