If you're craving a dessert that captures the warmth and richness of old-world baking, the Traditional Russian Hazelnut Layer Cake is a must-try. This is not just a cake—it's a celebration. With layers of airy hazelnut sponge, delicately sweetened cream, and the unmistakable aroma of roasted nuts, it stands tall as a shining example of Russian desserts that have stood the test of time. Whether you're reminiscing about a family gathering, planning a Russian holiday cake for the season, or just want a cozy, nutty treat with your afternoon tea, this cake delivers both flavor and tradition in every bite.
Traditional Russian Hazelnut Layer Cake
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine Russian
Electric mixer or stand mixer Essential for beating egg whites and whipping cream to stiff peaks.
Mixing bowls At least two—one for dry and one for wet ingredients.
Sifter For ensuring your flour and baking powder are lump-free.
Spatula For folding the ingredients gently.
Cake Pans (2 x 9-inch) If you only have one, you can bake in batches.
Parchment paper Helps prevent sticking.
Wire Rack To cool the layers evenly.
Offset spatula or butter knife For smooth, even frosting.
For the Hazelnut Sponge Layers
- 6 large eggs separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup finely ground hazelnuts toasted and cooled
- 1/4 tsp salt
- 1 tsp baking powder
For the Cream Filling
- 2 cups heavy cream cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Optional: 2 tbsp sour cream (for a slight tang)
For the Hazelnut Garnish
- 1/2 cup chopped hazelnuts toasted
Optional: drizzle of chocolate ganache or dusting of powdered sugar
Toast and Prepare the Hazelnuts
Begin by toasting your hazelnuts in a dry skillet or a 350°F oven for about 8-10 minutes. The skins should begin to flake off. Once cool, rub them with a towel to remove most of the skins, then grind finely. You want a texture similar to almond flour.
Prepare the Sponge Batter
Separate your eggs—whites in one bowl, yolks in another.
Beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and continue beating until stiff, glossy peaks form.
In another bowl, beat the egg yolks with the remaining sugar and vanilla extract until pale and thick.
Gently fold the egg yolk mixture into the egg whites using a spatula.
Sift the flour and baking powder over the egg mixture. Add the ground hazelnuts and gently fold until just combined. Be careful not to deflate the batter.
Bake the Layers
Preheat your oven to 350°F (175°C).
Line two 9-inch cake pans with parchment paper and lightly grease them.
Divide the batter evenly between the pans.
Bake for 22–25 minutes, or until a toothpick comes out clean and the tops are golden brown.
Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Filling
In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
For a subtle tang and more structure, fold in a bit of sour cream.
Assemble the Cake
Once the cake layers are fully cool, slice each horizontally to create four layers total.
Place one layer on a serving plate, spread an even layer of whipped cream, and repeat with remaining layers.
Finish with a layer of cream on top and sides.
Press chopped toasted hazelnuts onto the sides and sprinkle a few on top. You can add a chocolate drizzle or dust with powdered sugar for a classic touch.
Chill Before Serving
Let the cake sit in the fridge for at least 2 hours, or overnight. This helps the flavors meld and makes slicing easier.
Pairings
This cake shines alongside warm beverages, as the nutty and creamy textures balance beautifully with liquids:
- Coffee: A medium roast Russian coffee blend makes for a rustic pairing.
- Black Tea with Lemon: Traditional and cuts through the richness of the cream.
- Fruit Compote: Try a lightly sweetened stewed cherry or apple compote for a complementary tartness. A nod to the traditional russian apple cake.
- Vanilla Ice Cream: A scoop on the side adds a smooth, cold contrast.
- Brandy or Dessert Wine: For an elegant finish to a dinner party.
The soft nut cake recipe is ideal for afternoon tea or as part of a larger dessert spread with other Russian cakes like the Russian honey cake recipe or Russian torte recipe.
FAQs
1. What kind of hazelnuts should I use?
Use raw, unsalted hazelnuts and toast them yourself. This ensures maximum flavor and freshness. Pre-ground hazelnuts can work in a pinch but lack the same nutty aroma.
2. Can I use a different nut instead of hazelnuts?
Yes! Walnuts or almonds are great alternatives, similar to what's found in a swedish nut cake. The texture and flavor will differ, but it’ll still be a delightful nut cake. Just be sure to toast and grind them finely.
3. Can I make this cake ahead of time?
Absolutely. This is actually one of those nut cake recipes that tastes better the next day, as the layers soften and the flavors develop. Store in the refrigerator and serve chilled.
4. Is this cake similar to other Russian desserts?
Yes, this cake has a strong heritage. It’s a cousin to russian torte recipe traditions and sits beautifully next to a simple cake recipe in russian family cookbooks. The cream layering is reminiscent of a russian coffee cake recipe, while the nut components make it a staple among homemade cake recipe with nuts.
5. How can I make this cake more festive for the holidays?
Add a layer of tart fruit preserves between the sponge and cream layers—apricot or raspberry work well. You could also incorporate some spice (like cinnamon or cardamom) to evoke more of a Russian holiday cake feel.
