Orange-Hazelnut Madeleines

Madeleines are small sponge cakes baked in the shape of a shell. This simplified recipe starts with a box of yellow cake mix.

Orange-Hazelnut Madeleines
Servings: 72 Prep 15 mins Bake 350°F 14 mins


  • 1 box (18.25 ounces) yellow cake mix
  • 1 box (3.25 ounces) instant vanilla pudding mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 tablespoon grated orange rind
  • 1/3 cup fresh orange juice
  • 4 eggs
  • 1/3 cup hazelnuts, chopped fine
  • 1/4 cup mini semisweet chocolate chips
  • 2 tablespoons confectioners sugar

Make It

1. Heat oven to 350 degrees F. Coat 1 or 2 madeleine pans with cooking spray.

2. Place cake mix, pudding mix, sour cream, vegetable oil, orange rind, orange juice and eggs in large bowl. On low speed, beat about 1 minute or until combined. Then increase speed to medium; beat 2 minutes. Add hazelnuts and chocolate chips; beat on low speed just until combined. Spoon 1 heaping tablespoon of batter into each of prepared madeleine indentations. Refrigerate remaining batter.

3. Bake in 350 degrees F oven about 14 minutes or until lightly golden and spring back when lightly touched with fingertip. Let cool in pan about 1 minute. Turn out onto wire rack and let cool completely. If necessary, loosen madeleines with small offset spatula. When cool, dust madeleines with confectioners sugar.

4. Clean madeleine pans. Repeat baking remaining batter.

Nutrition Facts

Servings Per Recipe: 72; Amount Per Serving: cal. (kcal): 68, Fat, total (g): 4, chol. (mg): 13, sat. fat (g): 1, carb. (g): 8, fiber (g): , pro. (g): 1, sodium (mg): 71, Percent Daily Values are based on a 2,000 calorie diet.