Prep 30 mins
Cooking 1 hour
Serves 8-10
Rich, nutty and beautifully aromatic, this Hazelnut Cake with Coffee Caramel combines a soft hazelnut sponge with a smooth, bittersweet caramel infused with coffee. The roasted hazelnut flavour adds warmth and depth, while the coffee caramel balances the sweetness with a gentle, grown-up finish that lingers after each bite.
Perfect for entertaining, celebrations or an indulgent afternoon tea, each slice offers a tender crumb and layered flavour that feels comforting yet sophisticated. The combination of nuts, caramel and coffee creates a balanced dessert that isn’t overly sweet, making it especially appealing for those who prefer richer, more refined flavours.
Serve sliced with a cup of coffee or espresso and enjoy a cake designed for sharing — elegant enough for special occasions yet relaxed enough for everyday enjoyment.
Pre-heat oven to 160 degrees Celsius and grease and line a 20cm round springform cake tin.
In the bowl of a stand mixer beat the butter, sugars and vanilla using the paddle attachment. Beat until light and fluffy.
Then add the eggs one at a time, beating well after each. Gently mix in the hazelnut meal until combined.
Add the self raising flour and gently fold in until combined.
Transfer the cake batter into the tin and smooth the top.
Bake for about 50 minutes or until the cake is springy to the touch and a skewer comes out clean when inserted into the cake.
Leave the cake to cool before removing from the tin.
To make the caramel, place the sugar into a small saucepan, and stir in the water. Place the pan over high heat, and stir to dissolve the sugar until it starts to bubble.
Then stop stirring (and don’t stir again or the caramel will crystallise), and leave to cook for a further couple of minutes or until the caramel has turned amber in colour. If the caramel isn’t cooking evenly, swirl the pan to encourage the caramel to colour evenly.
Reduce the heat to low, and add the cream. Carefully stir until the cream until it has combined with the caramel. Continue to stir and add the butter little by little so each piece has time to melt before the next is added.
Once all the butter has been added and is well combined, take the caramel off the heat. Remove 70g of the caramel into a separate bowl (to be used for the buttercream) and add 1 tsp espresso/coffee flavouring to the caramel remaining in the pan. Leave both to cool before using.
To make the icing, beat the butter using a stand mixer and the paddle attachment for 1-2 minutes, or until it is pale and creamy.
Add in the icing sugar, and beat for another 1-2 minutes or until the icing is fluffy.
Add 70g of the homemade caramel and mix until combined.
Spread the buttercream over the top of the cake, then decorate with the remaining homemade coffee caramel and the hazelnuts.
