Chocolate Hazelnut Layer Cake with Espresso Buttercream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A rich chocolate cake layered with crunchy hazelnuts and topped with smooth espresso-infused buttercream frosting. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, unsweetened cocoa powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 3/4 cup hazelnuts, chopped
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tsp instant espresso granules
• 2 tbsp heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
2. Step 2: In another large bowl, whisk 2 cups granulated sugar, 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract until combined. Gradually add the dry ingredients to the wet, mixing gently until smooth.
3. Step 3: Carefully stir in 1 cup boiling water until the batter is thin and fully incorporated. Pour the batter evenly into the prepared pans and bake for 30-35 minutes until a toothpick inserted comes out clean.
4. Step 4: While the cakes bake, toast 3/4 cup chopped hazelnuts in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly browned; set aside to cool.
5. Step 5: For the buttercream, dissolve 2 tsp instant espresso granules in 2 tbsp heavy cream. In a large bowl, beat 1 cup softened unsalted butter until creamy, then gradually add 3 cups powdered sugar and the espresso cream mixture. Beat on medium-high until smooth and fluffy.
6. Step 6: Once the cakes cool completely, place one layer on a serving plate, spread half the buttercream over it, and sprinkle half the toasted hazelnuts. Top with the second cake layer, spread the remaining buttercream, and garnish with the remaining hazelnuts.