Delicious and Easy Cinnamon Hazelnut Coffee Cake Recipe

Indulging in a freshly baked cake is the ultimate comfort food, and what better way to start your day than with a delicious slice of coffee cake? Today, I bring you a recipe that will delight your taste buds and leave you wanting more – the Cinnamon Hazelnut Layered Coffee Cake Recipe.

Allow me to paint a picture for you – imagine moist layers of cake infused with cinnamon and hazelnut, topped with a generous crumble topping. This coffee cake recipe is the perfect balance of sweet and nutty flavors that will make your morning cup of coffee that much more enjoyable.

Whether you’re a seasoned baker or just starting out, this recipe is easy to follow, and the results are guaranteed to impress. Share it with family and friends or enjoy some bottomless bites all by yourself. Trust me; there won’t be any leftovers!

So put on your apron, dust off the baking pans, and let’s get started!

Why You’ll Love This Recipe

Cinnamon Hazelnut Layered Coffee Cake
Cinnamon Hazelnut Layered Coffee Cake

As a barista, I’m always on the lookout for delicious coffee-infused treats to offer my customers, and this Cinnamon Hazelnut Layered Coffee Cake Recipe is among the best of them. Here’s why you’ll love it too:

First off, the flavors are an irresistible combination of cinnamon and hazelnut, which perfectly complement the rich coffee flavor. The cake is moist and fluffy, with a crumble topping that adds just the right amount of sweetness and texture. But what really sets this cake apart is the layers – three of them! Each layer has its own unique texture and flavor, all working together to create one beautiful and indulgent dessert.

But wait, there’s more. This recipe is incredibly versatile, and can be customized in countless ways. Don’t have hazelnuts on hand? Use almonds or pecans instead. Want to make it gluten-free? Substitute almond flour for all-purpose flour. The possibilities are endless.

Finally, this cake is perfect for any occasion – from a family brunch to a fancy dinner party. It’s impressive enough to serve as a show-stopper dessert, but easy enough to make that you won’t stress out while preparing it.

So trust me when I say that you’ll love this Cinnamon Hazelnut Layered Coffee Cake Recipe – it’s a game-changer in the world of coffee-infused desserts.

Ingredient List

 The perfect treat for coffee and cake lovers alike!
The perfect treat for coffee and cake lovers alike!

Ingredient List

Here is the ingredient list for making a delicious cinnamon hazelnut layered coffee cake recipe:

  • 2 cups (280g) all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) whole milk, at room temperature

For Cinnamon-Hazelnut Filling:

  • 1½ cups (180g) hazelnut flour
  • ⅓ cup (65g) granulated sugar
  • 1 tbsp espresso powder, optional
  • 2 large eggs, at room temperature
  • ½ tsp pure vanilla extract

For Cinnamon Sugar Coating:

  • ⅓ cup (65g) granulated sugar
  • 2 tsp ground cinnamon

For Hazelnut Streusel:

  • 100g/3½oz hazelnuts
  • ¼ cup (50g) light brown sugar, packed
  • 1½ tsp ground cinnamon
  • A pinch of salt
  • Unsalted butter

For the Mocha Icebox Cake:

A Mocha Icebox Cake variation ingredients:
– Berres Brothers® Hazelnut Coffee
– Chocolate Hazelnut Swirl Pound Cake Recipe by Bottomless Bites

You can also experiment with different filling combinations such as Chocolate Hazelnut filling, Hazelnut Cream Filling or Cinnamon Swirl.

The Recipe How-To

 A delicious combination of flavors and textures.
A delicious combination of flavors and textures.

Now let’s get down to business and make this delicious Cinnamon Hazelnut Layered Coffee Cake recipe!


  • For the cake:
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk

  • For the cinnamon hazelnut swirl:

  • 100g (3½oz) hazelnuts, finely chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon cinnamon

  • For the crumb topping:

  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 cup (125g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • pinch of salt


  1. Preheat your oven to 350°F. Grease a 9×13-inch baking pan.

  2. In a medium bowl, whisk together the flour, baking powder, and salt.

  3. Cream together the butter and granulated sugar with an electric mixer until light and fluffy, for about 3-4 minutes.

  4. Beat in the eggs one at a time, followed by vanilla extract.

  5. Add in dry ingredients alternately with milk, beginning and ending with flour mixture.

  6. Pour half of cake batter into prepared pan.

  7. Mix together finely chopped hazelnuts, cinnamon, and brown sugar for cinnamon-hazelnut swirl; sprinkle evenly over cake batter.

  8. Pour remaining batter on top of hazelnut mixture and spread evenly.

  9. In a small bowl, mix together flour, sugar, and salt for the crumb topping.

  10. Cut in the butter until it resembles coarse crumbs.

  11. Sprinkle crumb mixture over top of cake.

  12. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

  13. Let it cool to room temperature before slicing and serving.

Serving and Pairing:

Enjoy your Cinnamon Hazelnut Layered Coffee Cake recipe as an afternoon snack or dessert! You can pair this sweet treat with a cup of hot coffee, tea, or a glass of cold milk.

Tips for Perfect Results:

  • Make sure that butter for the cake is room temperature.
  • Alternating dry ingredients with wet ones will help to prevent lumps from forming in your batter.
  • You can change the flavor profile by adding different nuts or spices into your cake or crumb topping. Try almonds, walnuts or pecans instead of hazelnuts.

I hope you’ll enjoy making

Substitutions and Variations

 Each bite is a heavenly mix of cinnamon, hazelnuts, and creamy frosting.
Each bite is a heavenly mix of cinnamon, hazelnuts, and creamy frosting.

I’ve experimented with a few variations of this recipe and here are some of my favorite substitutions:

– For a gluten-free version, you can replace the all-purpose flour with hazelnut flour or any other gluten-free flour of your choice. Just be aware that the texture may be slightly different.

– Instead of cinnamon, you can use cardamom or nutmeg for a more exotic flavor. Or you can add a pinch of espresso powder for a coffee kick.

– If you don’t have hazelnuts, you can use almonds, pecans or walnuts instead. Or you can leave out the nuts altogether if you prefer.

– For a dairy-free version, you can replace the milk with almond milk or oat milk and the butter with coconut oil or vegan butter.

– You can add chocolate chips to the cake batter or make a chocolate hazelnut swirl by mixing some melted chocolate and hazelnut spread and drizzling it on top of each layer.

– For a fancier presentation, you can make a crumble topping by mixing some brown sugar, cinnamon, flour and cold butter until crumbly and sprinkle it on top of the cake batter before baking.

Feel free to get creative and tailor this recipe to your taste preferences. After all, cooking is all about experimenting and having fun!

Serving and Pairing

 Layers of moist cake and smooth frosting make this cake irresistible.
Layers of moist cake and smooth frosting make this cake irresistible.

My Cinnamon Hazelnut Layered Coffee Cake Recipe is the perfect dessert to enjoy after a hearty lunch or a delightful dinner. It’s warm, rich, and comforting, making it an excellent choice for the colder months. You can also serve this coffee cake with a hot cup of coffee, tea or cocoa for an indulgent afternoon treat.

When it comes to pairing options, feel free to get creative. If you’re a fan of fruit, pair this cinnamon hazelnut cake with some fresh berries like blueberries or strawberries for a refreshing contrast of flavors.

If you prefer something creamier, you can add some whipped cream or ice cream on top of your cake slice. The sweetness of the cream will balance out the warmth and spiciness of the cinnamon and nutty hazelnut flavor.

For an extra boost of caffeine, why not try pairing your cinnamon hazelnut coffee cake with a shot of espresso? The espresso’s robust flavor will complement the cinnamon infusion in the recipe.

In conclusion, my Cinnamon Hazelnut Layered Coffee Cake Recipe is versatile and can be paired with several beverages and treats. Experiment in your kitchen to find out which combination works best for you!

Make-Ahead, Storing and Reheating

 You won't be able to resist a second slice (or even a third!)
You won’t be able to resist a second slice (or even a third!)

One of the benefits of this Cinnamon Hazelnut Layered Coffee Cake Recipe is its versatility in terms of make-ahead and storing. You can make the cake a day or two ahead and store it in the refrigerator, covered with foil or plastic wrap. This will give the flavors time to blend together and intensify, resulting in a more flavorful cake.

To reheat the cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and warm it up in the oven for 10 to 15 minutes, or until heated through. Alternatively, you can microwaving a slice for 20-30 seconds, although this may soften or even overcook the cake depending on your microwave temperature settings.

If you’re planning on storing leftovers of this delicious cinnamon hazelnut layered coffee cake recipe, keep it in an airtight container at room temperature for around two days. If you want to extend the storage life beyond that period, store it in your refrigerator for up to one week. The cold temperature of your refrigerator will help slow down any spoilage process that may occur.

When it comes to freezing this coffee cake recipe, you have few options depending on your preference:

(1) Freeze slice by slice: Tear off a piece of parchment paper and wrap each slice individually then store them in an airtight freezer bag or container for up to three or four months.

(2) Freeze as layers: Before frosting the cake with Homemade Salted Caramel Frosting or other topping, place the individual layers first in plastic wrap or parchment paper then transfer to freezer bags before placing them into your freezer.

When you’re ready to consume frozen cinnamon hazelnut layered coffee cake, thaw it overnight in your refrigerator before attempting to reheat (microwave option) or serve warm. Note that frostings (or toppings that need creaming beforehand like cream cheese frosting) may melt in the microwave, so opt for topping with a drizzle of honey, whipped cream, or light powdered sugar as an alternative.

Tips for Perfect Results

To ensure that your cinnamon hazelnut layered coffee cake comes out perfectly, there are a few tips that you should keep in mind.

Firstly, make sure to use unsalted butter in both the cake batter and the crumble topping. This will give you better control over the overall saltiness of the cake.

Also, when adding the eggs to the batter, be sure to add them one at a time and mix well after each addition. This will help to incorporate air into the mixture and create a light and fluffy texture.

It’s important to sift your flour before measuring it out as this will prevent any lumps from forming in your batter. Additionally, when mixing together your wet and dry ingredients, be sure not to overmix as this can lead to a tougher cake.

For added flavor, try using hazelnut flour instead of all-purpose flour. If you don’t have hazelnut flour on hand, you can also substitute with almond flour or even gluten-free flour.

When spreading the crumble topping onto the cake batter, be sure to do so gently so that it doesn’t sink into the batter. This will help to create those perfect layers that make this cake so special.

Finally, make sure to let your cinnamon hazelnut layered coffee cake cool completely before slicing into it. This will give it enough time to set and create cleaner cuts.

By following these simple tips, you’ll be able to enjoy a delicious cinnamon hazelnut layered coffee cake that’s sure to impress everyone who tries it.


Before you jump right in to making this delicious Cinnamon Hazelnut Layered Coffee Cake Recipe, let’s address any questions or concerns you may have. Here are some of the most frequently asked questions regarding this recipe, along with my answers and tips for success.

What is the difference between coffee cake and cinnamon cake?

Both cakes share a similar batter, but their dissimilarity is rooted in the topping. While coffee cake sports a sliver of streusel, crumb cake dons a hefty, gritty crumb layer.

How do you increase the flavor of coffee in a cake?

As a barista, I have some tricks up my sleeve to up your coffee game. If you’re looking to infuse your baked goods with coffee flavor, using instant espresso powder in the batter is a quick and easy option. But if you want to take it up a notch, consider adding a mocha swirl for a decadent twist.

To really pack a punch of coffee flavor, try incorporating it into the crumb topping as well. This will give your baked goods an extra layer of depth and richness. And if you’re feeling adventurous, finish it off with a boozy latte glaze for some added indulgence.

Trust me, these techniques will elevate your coffee game and leave your taste buds wanting more.

What makes coffee cake different?

If you’re fond of cinnamon-infused flavors and a sweet cake with a crumbly, buttery texture, you’ll surely enjoy kaffekuchen, also known as coffee cake. This cake has a single layer and a topping of streusel, made with sugar, butter, and flour. Additionally, some variants have a streusel filling, giving it a unique taste. Plus, you may find fruit options, with blueberry as the top choice.

How to make a Mary Berry coffee cake?

To make a scrumptious coffee and walnut cake, you will need softened unsalted butter and some extra for greasing. You’ll also need caster sugar, self-raising flour, baking powder, and two large free-range eggs. Don’t forget the chopped walnuts and a tablespoon of coffee essence to add that rich coffee flavor.

Bottom Line

In conclusion, this cinnamon hazelnut layered coffee cake recipe is a must-try for coffee lovers who also have a sweet tooth. It is a perfect dessert to serve at any occasion or just to indulge in after a long day. With its three layers of cinnamon-infused cake, hazelnut filling, and crumble topping, this cake provides a delicious explosion of flavors and textures. The recipe is easy-to-follow, and you can make it ahead of time and store it for later use. Furthermore, the recipe offers several substitutions and variations that allow you to personalize the cake to your taste preference.

This cake is perfect as a side dish for your morning coffee or tea or as a dessert for your dinner. If you are inviting guests over for brunch, then this cake is sure to impress them. It’s delicious aroma will fill your home, making everyone eagerly anticipate their first bite.

So go ahead! Give this recipe a try and tantalize your taste buds with the flavors of cinnamon and hazelnut. This cinnamon hazelnut layered coffee cake will surely become one of your favorite desserts – because it’s not just any ordinary cake but an experience in itself!

Cinnamon Hazelnut Layered Coffee Cake

Cinnamon Hazelnut Layered Coffee Cake Recipe

Yumm, whats not to like...An old family favorite. My mil's tasty coffee cake made with cinnamon and hazelnuts. This is a great snack when coming in from the cold. Perfect when served warm with whipped cream or ice cream.
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Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 1 cake
Calories 1425.7 kcal


  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 eggs, jumbo
  • 1 1/4 cups milk
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla


  • 1 cup brown sugar
  • 4 teaspoons cinnamon
  • 2 tablespoons hazelnuts, ground
  • 2 tablespoons hazelnuts, chopped
  • 4 tablespoons flour
  • 1/2 cup melted butter


  • Preheat oven to 350 degrees.
  • Greased and flour a 13 x 9 x 2-inch baking pan, set aside.
  • Next make the topping, by melting the butter and adding the brown sugar, flour, cinnamon and hazelnuts together.
  • Make sure to mix well, set aside until needed.
  • You will use this topping to sprinkle between the batter layers, don't forget to save some for the top.
  • Next cream the butter and sugar together, add the eggs and beat well.
  • Mix milk and vanilla extract together.
  • Sift the dry ingredients together, then add alternately with the milk and vanilla mixture.
  • Pour half the batter into a greased and floured 13 x 9 x 2-inch baking pan.
  • Sprinkle half the topping mixture over the batter.
  • Add the remaining batter and top with the remaining topping mix.
  • Bake in 350 degrees for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
  • Enjoy with a big pot of hot tea.

Add Your Own Notes


Serving: 203gCalories: 1425.7kcalCarbohydrates: 215gProtein: 18gFat: 57.2gSaturated Fat: 32.2gCholesterol: 225.7mgSodium: 1150.4mgFiber: 4.9gSugar: 129.2g
Keyword < 60 Mins, Breads
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