Description
This Easy and Quick Hazelnut Cake is a delightful treat, featuring a moist texture and irresistible hazelnut buttercream. Perfect for gatherings or coffee breaks, it’s an enjoyable homemade cake that stands out with its rich flavors and simple prep.
Ingredients
- Toasted hazelnuts (1 cup, finely ground)
- All-purpose flour (2 cups)
- Baking powder (1 tbsp)
- Salt (½ tsp)
- Unsalted butter (¾ cup, room temperature)
- Granulated sugar (1½ cups)
- Eggs (4 large)
- Vanilla extract (1 tsp)
- Whole milk (¾ cup)
- Sour cream (½ cup)
- Unsalted butter (1 cup, room temperature) – for frosting
- Powdered sugar (3 cups) – for frosting
- Heavy cream (â…“ cup) – for frosting
- Vanilla extract (½ tsp) – for frosting
- Hazelnut spread (â…“ cup) – for frosting
- Pinch of salt – for frosting
- Chopped toasted hazelnuts (about ½ cup) – for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans.
- Grind toasted hazelnuts to a fine texture without turning into paste.
- Combine flour, baking powder, salt, and ground hazelnuts in a bowl.
- Beat butter and sugar until fluffy, then add eggs one by one followed by vanilla.
- Alternate mixing dry ingredients with milk and sour cream.
- Divide batter among prepared pans and bake for 25-28 minutes.
- Cool layers in pans for 10 minutes, then transfer to wire racks.
- Prepare buttercream by combining ingredients until fluffy.
- Assemble cake with frosting layers and garnish with chopped hazelnuts.
Notes
Ensure all ingredients are at room temperature for better blending.
Avoid overmixing to maintain a light crumb.
Store cake in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg