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An Irresistible Hazelnut Delight cake is perfect for a cozy Sunday, offering a rich, nutty flavor complemented by a moist and tender texture. Here’s a recipe for a Hazelnut Cake that will make your Sunday even more special!
Irresistible Hazelnut Delight Cake
Ingredients:
For the Hazelnut Cake:
- 1 cup hazelnuts (roasted and ground)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (whole or buttermilk)
- 1/4 cup hazelnut liqueur (optional for extra flavor)
For the Hazelnut Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 cup hazelnut spread (like Nutella)
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- A pinch of salt
For the Garnish (Optional):
- Whole roasted hazelnuts, chopped
- Chocolate shavings or cocoa powder
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
- Prepare the Hazelnut Cake:
- In a medium bowl, combine the ground hazelnuts, flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- If using hazelnut liqueur, fold it in now.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake the Cake:
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Hazelnut Buttercream Frosting:
- In a medium bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar, beating well until smooth.
- Add the hazelnut spread, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and smooth.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of the hazelnut buttercream frosting on top.
- Place the second cake layer on top and frost the top and sides of the entire cake.
- Garnish and Serve:
- Garnish the cake with chopped roasted hazelnuts, chocolate shavings, or a dusting of cocoa powder for extra flair.
- Slice and enjoy with a warm cup of coffee or tea for the ultimate cozy Sunday treat.
Tips:
- Roasting Hazelnuts: If your hazelnuts aren’t pre-roasted, spread them on a baking sheet and toast them in a 350°F oven for about 10-12 minutes. Once cooled, rub them in a kitchen towel to remove the skins.
- For an extra indulgent touch, drizzle a little more hazelnut spread on top of the cake before serving.
This cake is perfect for a laid-back afternoon, offering the ideal balance of nutty flavors and sweetness. Enjoy!
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