Mini Hazelnut Cream Cakes Recipe
Got a sweet tooth? These Mini Hazelnut Cream Cakes are straight-up dreamy. Fluffy little cakes packed with roasted hazelnuts, topped with creamy hazelnut spread and a chocolatey finish. They’re perfect for parties or just when you’re craving something fancy but easy. Whether you’re in the UK, US, or Australia, this homemade mini dessert is gonna steal the show. Let’s get baking! Want more dessert inspo? Check out our Red Velvet Chocolate Bars or Chocolate Truffles.
Mini Hazelnut Cream Cakes with creamy hazelnut spread and chocolate topping, perfect for dessert lovers
Ingredients for the Cake Batter
These mini cakes are super simple to whip up. Here’s what you need for the batter:
- 2 medium eggs – for that fluffy texture.
- 80 g granulated sugar – sweetens things up.
- 8 g vanilla sugar (1 tbsp, or 1 tsp vanilla extract) – adds a cozy vibe.
- 80 ml whole milk – keeps it moist.
- 80 ml sunflower oil – for a light, tender crumb.
- 135 g all-purpose flour – the base of the cake.
- 3 g baking powder – helps them rise.
- 25 g chopped, roasted hazelnuts – for that nutty crunch.
For the Filling
The filling’s what makes these cakes pop:
- 150 g hazelnut spread – creamy and rich, like Nutella.
Topping
Gotta make these look as good as they taste:
- 200 g white chocolate – for a smooth, sweet coating.
- 40 g dark chocolate – for a fancy drizzle.
How to Make Mini Hazelnut Cream Cakes
Ready to get started? These are quick and fun to make. Here’s the deal:
- Mix the batter: Crack 2 eggs into a bowl, add 80 g granulated sugar and 8 g vanilla sugar (or 1 tsp vanilla extract). Whisk for 5–7 minutes until it’s light and fluffy.
- Add wet ingredients: Pour in 80 ml milk and 80 ml sunflower oil. Mix briefly until combined.
- Add dry ingredients: Sift in 135 g flour and 3 g baking powder. Mix just until smooth. Gently fold in 25 g chopped, roasted hazelnuts.
- Bake the cakes: Pour the batter into a silicone mold. Bake in a preheated oven at 175°C (350°F) for 8–15 minutes, depending on your oven. Let them cool completely.
- Add the filling: If the cakes have domed tops, trim them flat. Pipe 150 g hazelnut spread onto the cooled cakes.
- Add white chocolate: Melt 200 g white chocolate over a double boiler. Pour a layer into the silicone mold, then place a cake inside, hazelnut spread facing down. Chill in the fridge for 1 hour until the chocolate sets.
- Decorate: Melt 40 g dark chocolate over a double boiler. Drizzle thin lines over the cakes for a pro finish.
Why You’ll Love These Mini Cakes
These Mini Hazelnut Cream Cakes are legit delicious. The cake’s soft and nutty, the hazelnut spread is creamy as heck, and the chocolate topping? Total game-changer. They’re perfect for tea parties, holiday treats, or just when you want something sweet and cute.
Tips for Perfect Mini Cakes
Wanna make these next-level? Try these:
- Toast the hazelnuts before chopping for extra flavor.
- Use a piping bag for the hazelnut spread to keep it neat.
- Chill the cakes well before drizzling the dark chocolate to avoid melting the white chocolate layer.
Frequently Asked Questions
What are Mini Hazelnut Cream Cakes?
Mini Hazelnut Cream Cakes are bite-sized desserts with a fluffy cake base, creamy hazelnut spread filling, and a white and dark chocolate topping.
How long do Mini Hazelnut Cream Cakes take to make?
Prep and baking take about 30 minutes, plus 1 hour for chilling the chocolate topping.
Can I use a different spread instead of hazelnut?
Yes, you can use chocolate spread or almond butter, but hazelnut spread gives the best flavor.
How do I store Mini Hazelnut Cream Cakes?
Store them in an airtight container in the fridge for up to 5 days, or freeze for up to a month.
Wrapping It Up
These Mini Hazelnut Cream Cakes are a total vibe—easy to make, super tasty, and they look like a bakery showstopper. Perfect for dessert lovers in the UK, US, or Australia. Give ‘em a try and let us know how they turn out in the comments! Craving more sweets? Check out our dessert recipes.
