Description
This Easy and Quick Hazelnut Cake is a delightful homemade treat, showcasing the rich flavor of hazelnuts and a creamy buttercream frosting. Perfect for gatherings or a cozy dessert, it offers simple preparation and impressive results, making it a must-try for any baking enthusiast.
Ingredients
- Toasted hazelnuts (1 cup, finely ground)
- 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)
- Heavy cream (â…“ cup)
- Hazelnut spread (â…“ cup)
- Pinch of salt
- Chopped toasted hazelnuts (½ cup)
Instructions
- Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
- Finely grind the toasted hazelnuts using a food processor.
- Whisk together flour, baking powder, salt, and ground hazelnuts.
- Cream room temperature butter and granulated sugar until light and fluffy.
- Add eggs one by one, mixing well after each, and stir in vanilla extract.
- Gradually mix dry ingredients with milk and sour cream, alternating them.
- Divide batter evenly among the prepared pans and bake for 25-28 minutes.
- Cool the cake layers in the pans for 10 minutes, then turn out onto wire racks.
- Beat softened butter until smooth, gradually add powdered sugar, then cream, hazelnut spread, and salt to make frosting.
- Assemble the cake with layers of frosting in between, covering the entire cake with remaining frosting and garnishing with chopped hazelnuts.
Notes
Ensure butter and eggs are at room temperature for better mixing.
Cake layers can be froze for up to three months; frost when ready to serve.
For a lighter cake, avoid overmixing once flour is added.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 33g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg