Description
Enjoy the charming flavors of this Easy & Quick Hazelnut Cake, combining toasted hazelnuts and creamy buttercream frosting for an unforgettable dessert that suits any occasion.
Ingredients
Scale
- 1 cup toasted hazelnuts
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- ½ cup sour cream
- 1 cup unsalted butter for frosting
- 3 cups powdered sugar
- â…“ cup heavy cream
- ½ tsp vanilla extract for frosting
- â…“ cup hazelnut spread
- pinch salt for frosting
- ½ cup chopped toasted hazelnuts
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Grind the toasted hazelnuts into a fine powder.
- Whisk together all-purpose flour, baking powder, salt, and ground hazelnuts in a medium bowl.
- Beat unsalted butter and granulated sugar in a large bowl until light and fluffy.
- Add eggs and vanilla extract, mixing one egg at a time.
- Alternate adding the dry mixture with milk and sour cream until combined.
- Distribute batter evenly among the cake pans and bake for 25-28 minutes.
- Cool the cakes in pans for 10 minutes, then on wire racks until completely cool.
- For frosting, beat unsalted butter and gradually add powdered sugar, then heavy cream, vanilla extract, hazelnut spread, and a pinch of salt until smooth.
- Assemble the cake by stacking layers with frosting in between, then frost the entire cake and garnish with chopped hazelnuts.
Notes
Make sure your butter and eggs are at room temperature for better mixing.
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Avoid overmixing the batter after adding the dry ingredients to prevent a dense cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg