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My Oma’s Schoko-Nusskuchen Recipe- A Nut-lover’s Favorite

My Oma’s Schoko-Nusskuchen Recipe- A Nut-lover’s Favorite

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My cousin Linda absolutely made my day when she sent me our Oma’s recipe for Schoko-Nusskuchen along with the note “this is the cake Oma always baked for our Birthdays“. This simple little cake may not be a fancy Torte, but flavorwise, it packs an amazing punch…reminding me a lot of my favorite mid-day pick me up treat, a Hanuta. It’s Hazelnuts and Chocolate, so think Nutella flavor, but with crunchy nuts, semi-sweet chocolate, all baked into a moist cake. This cake will even convert the kids who claim they “don’t like nuts”. And those in your world who do like nuts will absolutely love this cake.

oma's schoko-nusskuchen

And yes, it may look humble, but serve with a schlag of whipped cream, and this simple looking cake can hold it’s own on any Kaffeeklatsch table.


Schoko-Nusskuchen Recipe

I did Americanize the cake recipe just a bit for you. You’ll notice that the measurements are in metric weights, as well as cups… honestly, memorizing the recipe in metric would be a snap! 300gr. 300gr. 300gr. (sort of the nutty version of a pound cake). Also, the original recipe calls for 2 100gr chocolate bars, one milk, one bittersweet, then chopped with a knife. I took the short cut of using Semi-Sweet chocolate and pulsing them in the food processor. Feel free to go back to the original.

oma's schokonusskuchen

The recipe calls for Hazelnuts, and since my grocery store sells them in the bulk bin, that’s what I used. I imagine you can substitute walnuts if you can’t find Hazelnuts. (If you try that, please let me know).

I sprinkle powdered sugar over the top to “decorate”, because that’s what Oma did.  For even coverage,  spoon the powdered sugar into a sieve, then shake the sieve over the cake. Want to dress it up a bit? Try drizzling the Schoko-Nusskuchen with a chocolate glaze, and sprinkle with a few chopped nuts.


Prepare Schoko-Nusskuchen

Chop the nuts and chocolate. I pulse them in a food processor until they are chopped up.
Most of it is finely chopped, but I do leave some larger bits because I like the texture.


Spread the prepared batter into a Bundt pan that has been buttered and floured.
(My Oma would butter pans using the inside of the butter wrapper… works like a dream)



Leave the cake in the pan on a cooling rack for 10 minutes before turning out. (Seriously, don’t try sooner!)


Even after 10 minutes I had a little bit stick… no problem, I patched it up. 

omas Schoko-nusskuchen

Sprinkle with powdered sugar and serve

omas nusskuchen

This cake slices really well

oma's schoko nusskuchen

I saved a piece for you!


oma's schoko nusskuchen


schoko-nusskuchen recipe pin




  1. Hello,
    y name is Charles, my friends call me Wolf. I have lived in Germany 4 times in my life. I grew up in Nurnberg, the first time I was there when I was a child. My step father was a US Army soldier stationed at Merrill Barracks, and I went to elementary school in Furth, then in Pastorias Housing. (My spelling may be off). The second time I was there, we lived in Friedberg 30km North of Frankfurt. We were stationed at Ray Barracks and I went to Junior High and High School there in Frankfurt. My 3rd time in Germany, I was then in the US Army, and I got stationed in Berlin at Turner Barracks on Hutenweg Strasse from 1985-1988. I got married there to my second wife and my daughter was born there in Berlin. The fourth and last time I was in Germany was in a small town not far from Frankfurt in 1990. Over all I have spent a little over a decade of my life in Germany and I loved every bit of it. I loved the people, the food, and all the places I have been too. When I was a kid, we did a lot of Volksmarching. To this day, my family is still in touch with a lot of our friends we made in Germany after almost 50 years. Germany is an awesome and beautiful place to live and visit. I loved all the small towns and the countryside.

  2. I made this cake today, it was delicious, I had to cook it a little bit longer so I covered it with foil. I let it cool a good 15 minutes and it turned out of my bundt pan with no problem at all. Thank you for a beautiful cake.

  3. I received this recipe from my mother in law 30 years ago, it is one of my favourites. I hate hazelnuts so I have substituted almonds, some ground and some slivered that I have chopped a bit with a knife. Sometimes I also make in a springform pan and top the batter with well drained morello cherries (from a jar). I also use about 250g butter which makes a bit lighter cake.


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