I made a Hazelnut Raspberry Cake crowned with glossy jewel-red ribbons and a tender, nut-speckled crumb that looks too pretty to resist.

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I can’t get over this Hazelnut Raspberry Cake; I eat my way through slices like it’s a personal mission. I love the toasty, nutty tang of hazelnut flour working with bright, tart raspberries, it’s fist-punch contrast in every bite.

The crumbs are tender but not fragile, the jammy pockets of raspberry make me stop mid-chew to savor the burst. I bring it to everything: birthdays, bad days, Tuesdays.

And yes, I’ll fight for the last slice. Purely selfish?

Maybe. But mostly because this cake tastes exactly how I want dessert to taste.

Worth every crumb, no argument. Trust me, often.

Ingredients

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Hazelnut flour: nutty backbone, gives moist crumb and toasty oomph.
All purpose flour: basic structure, keeps things light and familiar.
Granulated sugar: sweetness and tiny crunchy texture when baked.
Unsalted butter (cake): richness and that cozy buttery mouthfeel.
Eggs: bind everything together and make the cake tender.
Milk: loosens batter, keeps it soft and not dry.
Vanilla extract: warm background note, subtle and comforting.
Baking powder: lift and airy bite, so it’s not dense.
Fine salt: balances sweet and sharpens the nutty tones.
Raspberries: bright, tart bursts that cut through richness.
Sugar (filling): tames raspberry tartness, makes jammy pockets.
Cornstarch: thickens filling so it doesn’t run everywhere.
Lemon juice: brightens berries, adds a little zip.
Water: loosens filling, helps the jam set right.
Sugar (syrup): moistens layers and adds shimmer.
Raspberry liqueur: optional boozy wink, or use extra jam.
Butter (frosting): silky richness, makes the frosting dreamy.
Powdered sugar: sweetens and gives structure to spread.
Raspberry jam: fruity color and intense raspberry punch.
Heavy cream: lightens frosting, makes it spreadable and smooth.
Pinch of salt (frosting): cuts sweetness, brings out nuts.
Toasted hazelnuts: crunchy garnish, adds rustic texture.
Fresh raspberries: pretty topping and fresh pops of flavor.

Ingredient Quantities

1 1/2 cups hazelnut flour, toasted and finely ground

1 cup all purpose flour

1 1/4 cups granulated sugar

1/2 cup unsalted butter, softened

3 large eggs, room temperature

3/4 cup milk, room temperature

1 tsp vanilla extract

1 1/2 tsp baking powder

1/2 tsp fine salt

2 cups fresh or frozen raspberries

1/3 cup granulated sugar, for raspberry filling

1 tbsp cornstarch, for thickening the filling

1 tbsp lemon juice

1/4 cup water

1/4 cup granulated sugar, for simple syrup

1 tbsp raspberry liqueur or extra jam, optional for syrup

1 1/2 cups unsalted butter, softened, for frosting

4 cups powdered sugar, sifted

1/2 cup raspberry jam, strained if you want it smooth

2 3 tbsp heavy cream, or as needed to reach spreadable consistency

Pinch of salt, for the frosting

1/2 cup toasted hazelnuts, roughly chopped, for garnish

Extra fresh raspberries, for decoration

How to Make this

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1. Preheat oven to 350°F (175°C). Butter and flour a 9-inch round cake pan and line the bottom with parchment, or use two 8-inch pans if you want layers.

2. Make the raspberry filling: in a small saucepan combine 2 cups raspberries, 1/3 cup sugar, 1 tbsp cornstarch, 1 tbsp lemon juice and 1/4 cup water. Cook over medium heat, stirring, until thickened and glossy, about 5 to 7 minutes. Mash some berries with the back of a spoon for texture. Cool while you make the cake.

3. Whisk the dry ingredients: in a bowl stir together 1 1/2 cups toasted hazelnut flour, 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/2 tsp fine salt. Set aside.

4. Cream butter and sugar: in a large bowl beat 1/2 cup softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, about 3 minutes. Add 3 eggs one at a time beating briefly after each, then stir in 1 tsp vanilla.

5. Combine batter: alternate adding the dry mixture and 3/4 cup room temp milk to the butter mixture in 2 or 3 additions, beginning and ending with the dry ingredients. Scrape the bowl so everything’s evenly mixed but dont overbeat.

6. Fold in raspberries: gently fold half of the cooled raspberry filling (save the rest for the center or serving) into the batter, leaving some swirls. Pour batter into the prepared pan and smooth the top.

7. Bake until a toothpick comes out with a few moist crumbs, about 30 to 40 minutes for a 9-inch, 22 to 28 minutes for 8-inch pans. Let cool in the pan 10 minutes then turn out to a rack to cool completely.

8. Make the simple syrup and frosting: in a small saucepan combine 1/4 cup granulated sugar and 1/4 cup water, heat until sugar dissolves. Remove from heat and stir in 1 tbsp raspberry liqueur or 1 tbsp extra raspberry jam if using. For the frosting beat 1 1/2 cups softened unsalted butter until creamy then gradually add 4 cups sifted powdered sugar, 1/2 cup strained raspberry jam, a pinch of salt and 2 to 3 tbsp heavy cream until spreadable. Taste and adjust for sweetness or consistency.

9. Assemble: if making layers slice the cake horizontally. Brush each layer with the raspberry syrup. Spread a thin layer of frosting, then spread reserved raspberry filling in the center, stack and crumb coat with more frosting. Chill 15 minutes then finish with a final coat of frosting.

10. Garnish and serve: press roughly chopped toasted hazelnuts around the sides or on top, arrange extra fresh raspberries, slice and serve. Store leftover cake covered in the fridge up to 3 days.

Equipment Needed

1. Oven (preheats to 350°F)
2. 9-inch round cake pan (or two 8-inch pans) plus parchment paper
3. Small saucepan for the raspberry filling and simple syrup
4. Large mixing bowl and a couple medium bowls for dry ingredients and mixing
5. Electric hand mixer or stand mixer (for creaming butter and frosting)
6. Whisk and rubber spatula (for folding and scraping the bowl)
7. Measuring cups and spoons (for accuracy)
8. Cooling rack and a serrated knife (for slicing layers)
9. Offset spatula or straight spatula for smoothing frosting and a pastry brush for the syrup

These are the basics you really need — you can improvise some stuff, but having them will make the cake come out much easier and neater.

FAQ

Q: Can I use store bought hazelnut flour or do I need to toast and grind my own?

A: You can use store bought hazelnut flour, its fine. But toasting whole hazelnuts then grinding gives stronger flavor and less oiliness, just cool them first and pulse until fine.

Q: What if I only have frozen raspberries, will they work?

A: Yes, frozen raspberries work great. Do not thaw completely before making the filling or they will make it watery. Cook them from frozen with the sugar, water and cornstarch and they will thicken up fine.

Q: The recipe calls for "2 3 tbsp heavy cream" how much should I actually use in the frosting?

A: Use 2 to 3 tablespoons of heavy cream to start, add more a teaspoon at a time only if the frosting is too stiff. You want a spreadable, but not runny texture.

Q: My frosting separated or looks greasy, how do I fix it?

A: If it looks greasy chill it for 10 minutes then beat again, that often brings it back. If still separated add a little powdered sugar, a teaspoon at a time, until it comes together. A pinch of salt also helps balance sweetness.

Q: How do I keep the cake from getting soggy if I add the raspberry filling?

A: Brush each layer with the simple syrup before adding filling, that helps. Also don’t overload with liquid filling, spoon on just enough. You can chill the filling to thicken before assembling.

Q: How long can I store the cake and can I freeze it?

A: Store in the fridge up to 4 days covered. For freezing, freeze unfrosted layers wrapped tightly for up to 2 months. Thaw in the fridge then assemble and frost the day you plan to serve.

Hazelnut Raspberry Cake Recipe Substitutions and Variations

Hazelnut flour: substitute with almond flour or finely ground toasted almonds. Gives similar nutty flavor and texture, but may be slightly drier so add a tablespoon or two more milk if the batter seems stiff.
All purpose flour: swap for cake flour for a lighter crumb, or use a 1-to-1 gluten free baking blend if you need it gluten free. Cake flour will make the cake more tender, gluten free blends can change density a bit.
Unsalted butter (in cake): use neutral oil like canola or light olive oil, or melted coconut oil. Oil keeps the cake moist, just reduce milk by a tablespoon or two if you add oil.
Fresh raspberries: frozen raspberries or a mixed red berry mix work fine. If using frozen, don’t thaw first, toss in a little flour so they don’t all sink to the bottom.

Pro Tips

1) Toasted hazelnut flour is oilier than regular flour, so don’t overmix the batter once you add the dry ingredients. Mix just until combined or you’ll get a dense cake. If your batter looks slightly looser than usual that is okay.

2) Keep most of the raspberry filling separate until assembling. When you fold some into the batter do it very gently with a spatula so you keep streaks. If you mash the berries too much or stir hard you’ll lose the bright raspberry pockets.

3) Chill the cake after the crumb coat. A quick 15 to 30 minute chill firms the frosting and makes the final coat smooth and much easier to work with. If you skip chilling you will smear crumbs into the final layer.

4) Test the raspberry filling for thickness before you stop cooking. It should cling to the back of a spoon but still be spoonable. If it seems too thin, simmer a little longer or add a small extra pinch of cornstarch mixed with cold water. If too thick, stir in a teaspoon or two of water or lemon juice to loosen it up.