Name: Egyptian Hazelnut Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: PT-487585H42M4S
Cuisine: Egyptian
Ingredients: 6 egg whites; 6 tablespoons fine sugar; 1 ½ tablespoons all-purpose flour; 150 g ground hazelnuts (5.3 oz / 1 ½ cups); 6 egg yolks; 3 level tablespoons cornstarch; 6 tablespoons granulated sugar; 340 ml milk (11.5 fl.oz / scant 1 ½ cups); 1 teaspoon vanilla extract; 170 g butter (6 oz / 1 ½ sticks), softened; 200 g granulated sugar (7 oz / 1 cup); 220 ml heavy/double cream (0.9 fl.oz / scant 1 cup); 130 g ground hazelnuts (4.6 oz / 1 ⅓ cups); 2-3 tablespoons ground hazelnuts; Unsweetened cocoa powder

If you’ve been searching for a dessert that’s both unique and irresistible, I think you’ll love this Egyptian Hazelnut Cake Recipe. It’s a wonderful blend of nutty flavors and silky fillings that make it a perfect centerpiece for any celebration or just a special treat on a cozy afternoon. What really makes this cake stand out to me is how the layers of buttery hazelnut sponge, creamy buttercream, and rich caramel filling come together into one unforgettable bite.

I’ve made this Egyptian Hazelnut Cake Recipe a handful of times now, and every time it’s greeted with oohs and ahhs from friends and family. It’s just the kind of cake that feels fancy, but it’s surprisingly straightforward to put together. Plus, the ingredients are wholesome and pure, so it’s a feel-good dessert you can enjoy with a clear conscience. Trust me, once you try this recipe, it’ll become your go-to when you want to impress without stress.

Ingredients You’ll Need

Each element of this Egyptian Hazelnut Cake Recipe plays a vital role. The cake is nut-forward but also light and airy thanks to the whipped egg whites, while the buttercream and caramel add luxurious textures and flavors. When shopping, aim for fresh eggs and quality hazelnuts to really make the flavors shine.

Egg whites: Fresh eggs give you the fluffiest meringue base for the cake layers.
Fine sugar: Using fine sugar helps the egg whites whip up smoothly without graininess.
All-purpose flour: Just a touch to bind the cake — don’t overdo it or it gets dense.
Ground hazelnuts: The star ingredient! Toast them lightly for an even richer flavor.
Egg yolks (for the filling): These create the rich base for the silky buttercream filling.
Cornstarch: Adds body and helps set the buttercream perfectly.
Granulated sugar: Sweetens both the buttercream and caramel; I recommend pure cane for best taste.
Milk: Whole milk brings creaminess; avoid skim to keep that luxurious texture.
Vanilla extract: A splash makes the buttercream more fragrant and balanced.
Butter: Softened butter lends smoothness and richness to the buttercream.
Heavy cream: Essential for making the luscious caramel filling.
Ground hazelnuts (for caramel filling): Adds crunch and intensifies the nut flavor in this layer.
For garnish – ground hazelnuts and unsweetened cocoa powder: These give the finished cake a beautiful look and hint at what’s inside.

Variations

I love tweaking recipes like this Egyptian Hazelnut Cake Recipe to suit different moods or dietary needs. Don’t hesitate to make it your own — after all, the best cakes are the ones you feel inspired to create.

Nut-Free Variation: If you need a nut-free version, try replacing ground hazelnuts with finely ground oats or toasted breadcrumbs. I’ve done this for friends with allergies and it still turns out beautifully moist.
Dairy-Free Twist: Swap butter with coconut oil and use a dairy-free milk alternative in the buttercream. The flavor changes but it’s still rich and satisfying.
Chocolate Hazelnut: Add a layer of chocolate ganache between the caramel and buttercream for a decadent spin. I tried this once and it was a total crowd-pleaser at my last party.
Mini Cakes: Don’t want a big cake? This recipe scales down well to cupcakes or mini-layered cakes. Perfect for smaller gatherings or gifts.

How to Make Egyptian Hazelnut Cake Recipe

Step 1: Whip Those Egg Whites to Perfection

Start by beating the egg whites until they’re foamy, then gradually add the fine sugar and whip until you get stiff, glossy peaks. This stage is crucial because it determines the lightness of your cake layers. Take your time and make sure there’s no trace of yolk in the whites — even a tiny bit can keep them from fluffing up properly.

Step 2: Fold in the Dry Ingredients Gently

Next, sift your flour to remove lumps and mix with the ground hazelnuts. Then carefully fold this mixture into the whipped whites so you don’t deflate all that gorgeous air you just built. I like to use a rubber spatula in slow, gentle strokes and stop as soon as everything is incorporated.

Step 3: Bake the Cake Layers

Pour the batter into a greased and lined cake pan, smoothing the top gently. Bake in a preheated oven at around 325°F (160°C) for about 25-30 minutes, or until a toothpick comes out clean. Don’t open the oven too soon – the cake needs time to set and rise properly. Let it cool completely before you try to remove it to prevent breakage.

Step 4: Prepare the Buttercream Filling

Combine the egg yolks, cornstarch, sugar, and milk in a saucepan and cook over medium heat, whisking constantly until thickened like custard. This step takes patience but it’s the base of your buttercream, so don’t rush it! Once thick, remove from heat, add vanilla, and let it cool to room temperature before beating in the softened butter for a silky finish.

Step 5: Make the Caramel Filling

In a clean saucepan, melt the sugar over medium heat without stirring, swirling the pan occasionally until it turns a deep amber color. Then carefully add the warm heavy cream while stirring constantly to form a smooth caramel sauce. When it’s fully combined, fold in the ground hazelnuts and allow it to cool before layering.

Step 6: Assemble Your Egyptian Hazelnut Cake

Slice your cooled cake horizontally into two layers. Spread the buttercream evenly on the bottom layer, then spoon on the caramel hazelnut filling. Top with the second cake layer and press gently to sandwich it all together. Chill for a bit so the layers meld beautifully before decorating.

How to Serve Egyptian Hazelnut Cake Recipe

Egyptian Hazelnut Cake Recipe - Recipe Image

Garnishes

I like to finish this cake by dusting just a little unsweetened cocoa powder and sprinkling some additional ground hazelnuts for a subtle crunch and gorgeous look. It’s simple but it elevates the whole presentation, making the cake look as delicious as it tastes.

Side Dishes

Pair your Egyptian Hazelnut Cake Recipe with a cup of strong coffee or a spiced chai tea. The nuttiness and caramel flavors dance perfectly alongside warm, aromatic drinks. For a special brunch or dessert spread, adding fresh berries or a tangy fruit compote brings the whole experience together.

Creative Ways to Present

For birthdays or festive occasions, I sometimes drizzle a little melted chocolate or caramel on top and add edible gold leaf for an elegant touch. You could also serve slices on pretty dessert plates layered with whipped cream or mascarpone dollops. Presentation is a fun way to make your kitchen efforts feel extra special!

Make Ahead and Storage

Storing Leftovers

I keep leftover Egyptian Hazelnut Cake Recipe wrapped tightly in plastic wrap in the fridge to keep it moist and fresh. It lasts well for up to 3 days this way without drying out. Before serving, just let it come to room temperature for the best flavor and texture.

Freezing

Freezing this cake works if you cut it into slices and wrap each piece individually in plastic wrap and foil. When I’ve done this, thaw slices overnight in the fridge and they still taste almost freshly baked — truly a lifesaver for busy weeks or last-minute guests!

Reheating

Since this cake is rich and moist, I generally avoid reheating with heat to keep that perfect texture. Instead, I recommend just letting frozen or chilled slices sit at room temperature for 30-60 minutes before serving. This maintains the softness and lets the flavors bloom beautifully.

FAQs

Can I make the Egyptian Hazelnut Cake Recipe gluten-free?

Absolutely! To make it gluten-free, replace the all-purpose flour with a gluten-free blend or almond flour. Just be mindful that baking times might vary slightly, so keep an eye on your cake as it bakes to avoid overcooking.
What’s the best way to toast hazelnuts for this cake?

I find that spreading the hazelnuts on a baking sheet and roasting them at 350°F (175°C) for about 10 minutes brings out the most flavor. Once toasted, rub them in a kitchen towel to remove skins if you prefer a cleaner nut taste and texture.
Can I prepare this cake ahead of time?

Yes! This cake actually tastes better the next day as the flavors deepen. You can make the cake layers and fillings a day or two ahead, assemble, and let it chill before serving.
Is the caramel filling very sweet?

The caramel filling has a lovely balance of sweetness and nuttiness from the hazelnuts. If you prefer less sweetness, you can reduce the sugar slightly or use a touch less caramel in the filling layers.
How do I avoid cracking the cake layers when slicing?

The key is to let the cake cool completely before slicing and to use a serrated knife, cutting gently with a back-and-forth motion. Chilling the cake briefly beforehand can also make slicing cleaner and easier.

Final Thoughts

This Egyptian Hazelnut Cake Recipe is truly one of my favorite desserts to make when I want to treat myself and others to something decadent but not overcomplicated. I love how it celebrates the rich flavor of hazelnuts in multiple layers and brings a creamy, caramel sweetness that feels deeply satisfying. Give it a try the next time you want to impress your guests or just enjoy a homemade slice of delight—you won’t regret it!