Why You’ll Love Hazelnut + Mandarin Bundt Cake Recipe

I love this recipe because it balances citrus and nuttiness so beautifully. The hazelnut extract deepens the flavor, the mandarin zest perfumes every bite, and the buttermilk keeps the crumb incredibly soft. It’s simple to mix, bakes reliably in a bundt pan, and looks gorgeous right out of the mold. Plus, it uses ingredients I often have on hand, which makes it perfect for spontaneous baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup hazelnut flour / meal
1 cup unsalted butter, softened to room temperature
1 and 3/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons hazelnut extract
zest of 1 satsuma (about 1 1/2 tablespoons)
juice of 2 satsuma (about 1/2 cup)
1 cup buttermilk, room temperature

Directions

1. I preheat the oven to 350°F and thoroughly grease a 10-inch bundt pan with baking spray or butter.

2. In a large bowl, I sift together the flour and cornstarch, then whisk in the salt, baking powder, baking soda, and hazelnut meal.

3. Using a stand mixer with the paddle attachment, I beat the softened butter on high for about 1 minute until creamy.

4. I add the sugar and continue beating on high for 2 minutes until well creamed, scraping the bowl as needed.

5. I add the eggs and hazelnut extract, beating on medium-high until combined.

6. I mix in the satsuma zest and satsuma juice.

7. With the mixer on low, I add the dry ingredients in three additions, alternating with the buttermilk and beginning and ending with the dry mixture. I mix just until incorporated to avoid overworking the batter.

8. I spoon the batter evenly into the prepared pan and smooth the top.

9. I bake for 40–50 minutes, covering loosely with foil if the top browns too quickly. The cake is done when a toothpick inserted into the center comes out clean.

10. I cool the cake in the pan for 10 minutes, then invert it onto a wire rack to cool completely before serving.

Servings and Timing

This bundt cake serves about 12 people.
Prep time is roughly 20 minutes, bake time is 40–50 minutes, and cooling time is about 1 hour.

Variations

• I sometimes add a simple glaze made with powdered sugar and mandarin juice.

• I enjoy folding in mini chocolate chips for a Nutella-inspired twist.

• I swap satsuma for orange, clementine, or Meyer lemon when needed.

• I occasionally replace some of the flour with almond flour for extra nuttiness.

Storage/Reheating

I store the cooled cake tightly wrapped at room temperature for up to 3 days. It also freezes beautifully; I wrap slices individually and freeze for up to 2 months. To refresh a slice, I warm it briefly in the microwave or toaster oven.

FAQs

Can I substitute regular orange for satsuma?

Yes, any sweet mandarin or orange works well.

Can I use almond flour instead of hazelnut flour?

Yes, though the flavor will shift; almond flour gives a milder, sweeter nut flavor.

Why use cornstarch?

Cornstarch lightens the crumb and helps the cake stay tender.

Do I need a stand mixer?

No, I can use a hand mixer, though creaming may take a bit longer.

Can I glaze the cake?

Absolutely—citrus glazes or chocolate glazes work beautifully.

Can I make this dairy-free?

Yes, I use plant butter and a dairy-free buttermilk alternative (milk + vinegar).

Why alternate dry ingredients and buttermilk?

Alternating helps keep the batter smooth and prevents overmixing.

Can I bake this in loaf pans?

Yes, I divide the batter into two loaf pans and adjust the baking time.

Can I add nuts to the batter?

Yes, I add chopped toasted hazelnuts for crunch.

Why cool the cake before cutting?

Cooling helps the crumb set, making cleaner slices and better texture.

Conclusion

I love how this hazelnut + mandarin bundt cake transforms simple pantry staples into a fragrant, luxurious bake. With its soft crumb, citrus brightness, and nutty depth, it’s a cake that feels both comforting and special—ideal for breakfast, dessert, or those late-night baking sessions that turn into something delicious.