Mary Berry Hazelnut Cake Recipe

This light, nutty Mary Berry Hazelnut Cake is made with ground hazelnuts, caster sugar, and butter, and ready in 45 minutes. Slicing through the tender sponge reveals a thick, creamy layer of hazelnut buttercream. I love baking this for afternoon tea when friends visit.

Why This Classic Works

Ground hazelnuts add moisture and a delicate crunch to the sponge that you just cannot get from flour alone. I once tried using almond flour instead, but the signature earthy flavor was completely lost.

Using the all-in-one method makes the batter come together in seconds without overworking the gluten. The resulting cake stays beautifully soft for days under that rich buttercream shield.

Mary Berry Hazelnut Cake Ingredients

For the Sponge

• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 100g ground hazelnuts

For the Buttercream

• 150g softened butter
• 300g icing sugar
• 2 tbsp milk
• 50g ground hazelnuts
• 12 whole roasted hazelnuts

How To Make Mary Berry Hazelnut Cake

1. Preheat and Prep: Preheat your oven to 180°C (160°C fan) and line two 20cm sandwich tins with baking parchment.
2. Mix the Batter: Beat the butter, sugar, eggs, flour, baking powder, and ground hazelnuts in a large bowl until fully combined.
3. Bake the Sponges: Divide the mixture evenly between the tins and bake for 25 minutes until golden and springy to the touch.
4. Cool Completely: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool.
5. Whip the Buttercream: Beat the softened butter and icing sugar until pale, then stir in the milk and ground hazelnuts.
6. Assemble the Cake: Sandwich the cooled sponges with half the buttercream, spread the rest on top, and decorate with whole hazelnuts.

Recipe Tips

• Toast your hazelnuts: Lightly roasting the nuts before grinding deepens their flavor significantly.
• Use truly soft butter: Cold butter will leave lumps in your sponge and tear the cake when making the icing.
• Do not overmix: Stop beating the batter as soon as the ingredients are combined to keep the sponge light.

What To Serve With Hazelnut Cake

Serve this cake with a strong pot of Earl Grey tea or a freshly brewed espresso. The bitterness of the coffee perfectly balances the sweet, nutty buttercream.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can freeze the uniced sponges wrapped tightly in cling film for up to 3 months.

FAQs

Can I use whole hazelnuts and grind them myself?

Yes, pulse them in a food processor until they resemble coarse sand. Be careful not to blend them into a paste.

Why did my sponge sink in the middle?

This usually happens if the oven door is opened too early or the baking powder has expired. Always wait until the final five minutes to check.

Can I make this dairy-free?

You can swap the butter for a high-quality plant-based baking block and use dairy-free milk in the icing. The texture will remain very similar.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Mary Berry Golden Syrup Cake Recipe
• Mary Berry Ginger Loaf Cake Recipe
• Mary Berry Gluten Free Fruit Cake Recipe