Caramel Hazelnut Cake Recipe - Studio McGee (2024)

The first step in this hazelnut cake recipe is to grease and sugar a bundt pan, then combine the flour, baking powder, hazelnuts, and salt and set aside. In the bowl of a stand mixer, add the sugar, sour cream, and browned butter. Whip until it’s a smooth consistency with a pale amber color. Add the flour mixture, taking care not to overmix, then the boiling water. Let the cake bake for 30-35 minutes while you make the caramel. Melt the butter in a saucepan then add the brown sugar and orange juice, whisking quickly. When the caramel bubbles and thickens, add a pinch of salt and remove from the heat. When the cake is cooled, pour the caramel on the top, letting it drip down the sides, then sprinkle with hazelnuts and serve. Get the full recipe with detailed directions below.

01

Grease and sugar a bundt pan and preheat the oven to 300° Fahrenheit. In a medium bowl, combine the flour, baking powder, hazelnuts, and salt. Set aside.

02

In the bowl of a large stand mixer fitted with a whisk attachment, add the sugar, sour cream, and browned butter. Whip on medium-high speed until the sugar has mostly dissolved and the mixture takes on a smooth consistency with a pale amber color—about 2 minutes. Add the eggs, one at a time, mixing each until fully combined. In total, this should take about 2 minutes.

03

Slowly add the flour mixture, about 1 cup at a time. Mix until there are no dry spots after each addition. This will take about 30 seconds on medium speed but take care not to overmix. Finally, add the boiling water and mix on medium-low speed until the mixture is combined. Transfer the cake to the oven and bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow the cake to cool in the pan for 20-30 minutes.

04

While the cake is cooling, make the caramel. Add the butter to a small saucepan over medium heat. Once melted, add the brown sugar and orange juice, whisking quickly to combine. Continue to cook, stirring constantly, until the caramel bubbles and then thickens, taking on a pale color. Add a pinch of salt, then remove from heat. Note that the caramel will continue to set up as it cools, so do not overcook.

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