Honey Hazelnut Cake Recipe

Honey Hazelnut Cake

My parents came over for tea yesterday. This is always a perfect occasion for me to bake (like I need one), and since it was my father’s birthday, I decided to bake a cake. After perusing my cookbooks and recipe files, I set my heart on a Honey Hazelnut Cake from a French baking book called Les Gâteaux de Mamie.

The original recipe is titled Gâteau aux noisettes et au miel and is actually for muffins, but I wanted a single cake to put birthday candles on, so I baked the batter in a cake pan, doubling the ingredient amounts.

We enjoyed it very much. The flavors of honey and hazelnut come through very distinctly, and the crumb is super moist and fluffy. It goes wonderfully with a cup of tea. And with such a simple preparation process, this hazelnut honey cake is definitely a keeper.

[This recipe was originally published on October 6, 2003 and updated on December 22, 2015.]


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Honey Hazelnut Cake Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves 6.

Honey Hazelnut Cake Recipe


  • 140 grams (1/2 cup plus 2 tablespoons) unsalted butter, plus a pat for greasing
  • 100 grams (1/3 cup) honey
  • 80 grams (2/3 cup) flour
  • 90 grams (2/3 cup) hazelnuts, toasted and finely chopped
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 150 grams (3/4 cup) sugar
  • 5 large eggs


  1. Preheat the oven to 180°C (360°F). Line the bottom of a 25-cm (10-inch) cake pan with parchment paper and grease the sides.
  2. In a small saucepan, melt together the butter and honey. Let cool.
  3. In a medium bowl, combine the flour, hazelnuts, salt, and baking powder.
  4. In another medium bowl, whisk the sugar and the eggs until fluffy.
  5. Add in the butter mixture and mix well.
  6. Fold in the dry ingredients, taking care not to overwork the dough.
  7. Pour into the prepared cake pan.
  8. Bake for 30 to 40 minutes, until a cake tester inserted in the center comes out clean. Let cool for 10 minutes, then unmold onto a rack to cool completely. Serve at room temperature.
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  • Sylvie

    I’m the mother who came over to tea. The cake was absolutely delicious, moist and tasty ! I’ll try the recipe to make cupcakes.

  • Thanks Maman! :)

  • Sylvie

    Yesterday, I made cupcakes but I changed a few items : wallnuts instead of hazelnuts, and 80g of flour beacuse I thought 40g of flour was not enough. The result was delicious, but not as moisty as Clotilde’s. Probably too much flour ! I filled a silicon “6 muffins” mould, and cooked for 25mn, thermostat 6.

  • Hi Maman!
    I’m so glad you tried the recipe and it worked out! Walnuts sound great too… The recipe also mentions you can use ground nuts (poudre de noisettes). It should make for an interesting texture variation!

  • Grace

    Hi Clotilde,
    I made this cake for my parents’ anniversary and drizzled it with a simple lemon and orange syrup just before serving. The citrusy tang was delicious with the richness of the honey and nuts, and everyone enjoyed the cake very much. Thank you for the recipe!

  • Grace

    By the way, I set my oven to 355 F and baked it for 30-35 mins so you’re right in that the lower temp is key in this recipe.

  • Grace

    as well as doubling the ingredients….i seem to be a bit absentminded today.

  • Grace – Thanks for reporting back about the cake, I’m glad you liked it! Would you share the recipe, or just a bit more detail about the lemon and orange syrup you used? It sounds like a nice addition!

  • Here’s Grace reply, sent to me via email :

    Forgive me for not having exact measurements, I was in a rush when making the syrup so I simply melted sugar (2x as much as the juices, I think),
    orange juice (from the carton box), and fresh lemon juice together in a saucepan. I also grated in some of the lemon zest. I reduced the syrup until
    it thickened to a consistency a bit runnier than honey. The main point was
    to just get a concentrated citrus flavor to complement the honey and hazelnuts. The syrup hardened up after a while so you’ll probably want to fiddle around with the proportions. We didn’t have to worry about it so much as we consumed the cake with the warm and dripping syrup as soon as it was made. I happened to read your post on the Bay Area the other day….I am a UC Berkeley student home in Southern California for the summer and am missing the cool weather and of course, food, up north.

  • kirs

    Clotilde, I tried this yesterday. Can i ask whether the texture of the cake is suppose to be dense or fluffy? Reason is that i think i may have overwhipped the mixture and after baking it, there was a separation, i.e. fluffy top, dense bottom. It was really nice though. Also, how much is “half a packet of baking powder”??? Tks

  • Marc Fredric Gottula

    Clotilde, Well for my wife’s birthday she made it known that she wanted something from your website. And that’s when our combined hazelnut craving sent us to this recipe. I did as you suggested – doubled the recipe and then cooked it at 350 for 40 minutes. Perfection. With a lemon sugar glaze as suggested by Grace. Yum. I have one happy birthday girl.

  • L.Ramphal

    Tried the Honey nut cake and could not believe how easy it was.Did not double it but did 1 1/2 x.Mixed hazelnuts and Pecans (next try will be the bananacake flambe),roasted them before and used selfrising flour and beat the egg whites. It is delicious.
    First tried the Orange cake and this was also out of this world and easy.

  • Uma

    Hello Clotilde, I want to make this recipe…however, I am not sure of the quantity of baking powder (half a packet – how much does it measure?). Can you tell me the measure of baking powder used? Thank you! Uma

  • Uma – Half a packet of baking powder equals 1 1/2 teaspoons. (For more conversions, check this list.)

  • Uma


    I just made the cake and it came out really tasty. I toasted the hazelnuts. It is surprisingly not as heavy as I imagined. Rather it is kind of light, moist and delicious. I will try the walnut variation next time. Thanks!

  • eligra

    Hey Clotilde,
    this looks like gorgeous cake(: If I whip the egg whites, do I need to add in the baking powder? Thanks(:

  • Eligra – No, it is an either/or proposition!

  • Anna

    Hello! I was hoping to make your honey & hazelnut cake recipe from your 6-Oct-2003 blog and wondered what 1/2 a packet of baking powder would be. 1 tsp?

    Thank you!
    Anna Gee
    Sunnyvale, CA

  • Anna – I’ve just added conversions for the whole recipe. Enjoy!

  • Norlinda

    Hi Clotilde,
    I made this yesterday (doubled the recipe and used walnuts) and baked it for 35 mins. The tester came out clean but the cake “wobbled” in the middle when I carried it out of the oven. I also couldn’t get it out of the 13-inch round pan. I guess I should have baked it a little longer, but the cake was very tasty, and there were no leftovers. I might try adding some orange zest the next time I make this.

  • Mario

    I made this yesterday and the results were consistent with what everyone else has said.
    The cake baked deeply around the edges, which lent it a nice caramelized flavor –it reminded me of the Belgian hazelnut praline spread you get at Le Pain Quotidien. The cake also separated into two layers, one moister than the other.
    I modified the recipe by adding vanilla extract and a pinch of cinnamon and powdered ginger. The aroma was incredible!
    I agree that I would toast the hazelnuts the next time or even use hazelnut meal instead of chopped hazelnuts.
    I baked it in a 6″ springform pan and it was very easy to unmold this way.
    Thanks for posting this recipe, I was very happy with this cake!

  • marjorie

    I made this recipe a few weeks ago and, as the six persons who tasted it loved it, I thought it worth reporting back. I roasted the hazelnuts, and ground them in a coffee grinder. I also replaced the butter by hazelnut butter, added a tablespoon of vanilla extract, and incorporated the beaten egg whites into the dough at the end. The result was a wonderful cake, moist and airy like you said, with a super hazelnut flavor.
    This is the oldest recipe under the “Cake & Desserts” label, and a perfect proof that looking for inspiration in the archives of Chocolate & Zucchini is always a good idea :-)

    • That is wonderful to hear, Marjorie, thanks for reporting back with your changes, and thanks for digging through the archives! :)

  • Pat Song

    Hi Clotilde, could i use a hazelnut honey spread in place of the honey? Thanks!

    • I’ve never tried it, but it sounds like a lovely idea! It will likely be less sweet since the hazelnut honey spread is probably less sweet than pure honey. Let me know how it turns out!

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