Nusskuchen (German Hazelnut Loaf Cake)

Nov 7, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Easy

A moist butter loaf cake made with a generous amount of toasted ground hazelnuts, so it tastes nutty all the way through rather than just on top. A thin dark chocolate glaze and a sprinkle of chopped hazelnuts finish it the way German bakeries do. Makes 12 servings in about 5 hr 15 min.

Prep 25 min

Cook 65 min

Cooling 3 hr 45 min

Total 5 hr 15 min

Servings 12

Ingredients

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servings

1 ⅔ cups (200 g)ground hazelnuts, skinned
1 cup (220 g)unsalted butter, softened, for the batter
1 cup (200 g)granulated sugar
1 tsp (5 ml)vanilla extract
1 pinchfine salt
4 (200 g)eggs, large, room temperature
1 ¼ cups (150 g)all-purpose flour
2 tsp (8 g)baking powder, 2 tsp
½ tsp (1 g)ground cinnamon, 1/2 tsp
⅓ cup (80 ml)whole milk, room temperature
4 oz (120 g)dark chocolate (55-70%), chopped
1 ½ tbsp (20 g)unsalted butter, for the glaze
¼ cup (30 g)hazelnuts, toasted, skinned, chopped

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Instructions

Heat the oven to 350°F (175°C). Butter the loaf pan and line the base and long sides with a parchment sling. Toast the ground hazelnuts in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 4 to 5 minutes, then spread on a plate to cool, about 1 hour.
Beat the softened unsalted butter, granulated sugar, vanilla extract and fine salt with a mixer on medium-high until pale and fluffy, about 4 minutes. Beat in the eggs one at a time, mixing well after each.
Whisk the all-purpose flour, baking powder and ground cinnamon together, then stir in the cooled ground hazelnuts.
On low speed, add the flour mixture to the butter mixture in three additions alternating with the whole milk, mixing only until no dry streaks remain.
Scrape the batter into the pan and smooth the top. Bake until deep golden and a skewer in the center comes out clean, 55 to 60 minutes; cover loosely with foil after 40 minutes if it browns too fast.
Cool in the pan 10 minutes, then lift out and cool completely on a rack, about 1 hour.
For the glaze, melt the dark chocolate and unsalted butter together in a heatproof bowl over barely simmering water, stirring until smooth, about 3 minutes. Cool 5 minutes until slightly thickened.
Spread the glaze over the top of the cooled cake, letting some run down the sides, and scatter the chopped hazelnuts over it. Let the glaze set at room temperature, about 30 minutes, before slicing.

Tips

Toasting the ground hazelnuts is what gives a German Nusskuchen its deep flavor; let them cool before adding or they melt the butter.
Have the eggs and milk at room temperature so the batter stays smooth and does not curdle.
The cake slices more cleanly and tastes nuttier on day two.
Good with coffee with milk.

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Recipe FAQ

How long does it take to make nusskuchen (german hazelnut loaf cake)?

Plan on 25 minutes of prep and 1 hour 5 minutes of cooking, plus 3 hours 45 minutes to chill and rest. The recipe makes 12 servings.

How should I store nusskuchen (german hazelnut loaf cake)?

Keep wrapped at room temperature up to 4 days, or freeze unglazed up to 2 months.

Can I make nusskuchen (german hazelnut loaf cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with coffee with milk.

Variations

Individual portions: bake in a 12-cup muffin pan lined with paper cases for 22 to 25 minutes.
Orange-zest version: beat 2 tsp (4 g) finely grated orange zest into the butter and sugar and swap the cinnamon for a pinch of ground cloves; bake time unchanged.
Walnut Nusskuchen: replace the ground hazelnuts with the same weight of finely ground walnuts and skip toasting; bake time unchanged.
Ring cake: bake in a 9-inch (23 cm) Bundt or Gugelhupf pan for 45 to 50 minutes.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

407 Calories / serving

29.8g Fat

31.1g Carbs

6.6g Protein

19.1g Sugar

Whole recipe (12 servings): ~4884 cal · 358g fat · 373g carbs · 79g protein · 229g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.