Description
This Hazelnut Layer Cake recipe features a moist, nutty cake made with finely ground toasted hazelnuts, layered and frosted with a luscious hazelnut buttercream frosting. Perfectly tender layers combined with rich, creamy frosting make it an indulgent dessert ideal for celebrations or any special occasion.
Ingredients
Scale
For the Hazelnut Cake:
- 1 cup (140g) toasted hazelnuts, finely ground
- 2 cups (240g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup (170g) unsalted butter, room temperature
- 1½ cups (300g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¾ cup (180ml) whole milk
- ½ cup (120ml) sour cream
For the Hazelnut Buttercream Frosting:
- 1 cup (226g) unsalted butter, room temperature
- 3 cups (360g) powdered sugar
- â…“ cup (80ml) heavy cream
- ½ tsp vanilla extract
- â…“ cup (80g) hazelnut spread (like Nutella or natural hazelnut butter)
- Pinch of salt
Garnish:
- Chopped toasted hazelnuts for topping (about ½ cup)
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal after baking.
- Grind the Hazelnuts: Place the toasted hazelnuts in a food processor and pulse until finely ground. The texture should be dry and sandy, not oily or pasty.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and the ground hazelnuts until evenly distributed.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3–5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in the vanilla extract until fully combined.
- Alternate Wet and Dry Ingredients: Add the dry mixture in three parts, alternating with the milk and sour cream in two parts, beginning and ending with the dry ingredients. Mix on low speed after each addition just until incorporated.
- Divide and Bake: Evenly divide the batter among the three prepared cake pans. Smooth the tops and bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake Layers: Let the cakes cool in their pans for 10 minutes. Then turn them out onto a wire rack to cool completely before frosting.
- Make the Buttercream: In a large bowl, beat the butter on medium speed until smooth and creamy. Gradually add the powdered sugar, mixing on low speed to avoid spills.
- Add Flavorings and Whip: Add the heavy cream, vanilla extract, hazelnut spread, and a pinch of salt. Beat on high speed for 2–3 minutes until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting over the top. Add the second layer and repeat. Top with the third layer and frost the top and sides of the cake evenly.
- Garnish and Serve: Use a spatula to create swirls or smooth out the frosting, depending on your preference. Sprinkle chopped toasted hazelnuts over the top or around the edges for decoration.
Notes
- Ensure hazelnuts are finely ground but not oily to maintain a light texture in the cake.
- Use room temperature ingredients for better batter consistency and even baking.
- Allow cake layers to cool completely before frosting to avoid melting the buttercream.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Hazelnut spread can be substituted with natural hazelnut butter for a less sweet frosting.
