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Description
This Easy and Quick Hazelnut Cake boasts irresistible flavors with toasted hazelnuts and creamy buttercream. Perfect for gatherings or afternoon snacks, it’s a delightful treat anyone can enjoy!
Ingredients
- Toasted hazelnuts (1 cup)
- All-purpose flour (2 cups)
- Baking powder (1 tbsp)
- Salt (½ tsp)
- Unsalted butter (¾ cup)
- Granulated sugar (1½ cups)
- Large eggs (4)
- Vanilla extract (1 tsp)
- Whole milk (¾ cup)
- Sour cream (½ cup)
- Unsalted butter (1 cup) – for frosting
- Powdered sugar (3 cups) – for frosting
- Heavy cream (⅓ cup) – for frosting
- Vanilla extract (½ tsp) – for frosting
- Hazelnut spread (⅓ cup) – for frosting
- Pinch of salt – for frosting
- Chopped toasted hazelnuts (about ½ cup) – for garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Pulse the toasted hazelnuts in a food processor until finely ground.
- Whisk together the flour, baking powder, salt, and ground hazelnuts in a bowl.
- Cream the butter and sugar until light and fluffy, then add eggs and vanilla, mixing well.
- Alternately add the dry mixture and the wet ingredients to the butter mixture until just combined.
- Divide the batter between the prepared pans and bake for 25–28 minutes.
- Cool the cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Beat the butter for frosting until smooth, then gradually mix in powdered sugar, cream, vanilla, hazelnut spread, and salt.
- Assemble the cake with buttercream between layers and on top, garnishing with chopped hazelnuts.
Notes
Ensure all ingredients are at room temperature for best results.
Store leftovers at room temperature for up to 3 days in an airtight container.
For gluten-free, substitute all-purpose flour with a 1:1 blend.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 29g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
