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hazelnut cake

Hazelnut Cake

5 from 1 vote
A stunning, moist Layered Hazelnut Cake Slice featuring freshly toasted ground hazelnuts and a silky hazelnut buttercream frosting. Perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups raw hazelnuts, toasted and skinned Grind finely in a food processor
  • 2 cups all-purpose flour Spoon and leveled
  • 1 ½ teaspoon baking powder Check expiration date
  • ½ teaspoon baking soda For proper rise
  • ½ teaspoon salt Balances the sweetness
  • 1 cup unsalted butter Softened to room temperature
  • 1 ½ cups granulated sugar For the cake batter
  • 4 large eggs Room temperature
  • 2 teaspoon vanilla extract Pure extract is best
  • 1 cup buttermilk Room temperature
  • 1 ½ cups unsalted butter For frosting, softened
  • 4 cups powdered sugar Sifted for the frosting
  • ⅓ cup hazelnut paste For flavoring the buttercream

Equipment

  • 1 Food processor To grind hazelnuts
  • 1 stand mixer For mixing batter and frosting
  • 3 8-inch cake pans For baking the layers
  • 1 Offset spatula For spreading the frosting evenly

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease three 8-inch round cake pans.
  2. Process the toasted hazelnuts with two tablespoons of sugar in a food processor until finely ground.
    grinding hazelnuts in food processor
  3. Whisk together the ground hazelnuts, flour, baking powder, baking soda, and salt in a bowl.
  4. Beat the butter and remaining granulated sugar in a mixer until pale and fluffy, about four minutes.
  5. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
    adding eggs to cake batter
  6. Alternate adding the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
  7. Divide batter evenly among the pans and bake for 25 to 28 minutes until a toothpick comes out clean.
    pouring cake batter into pans
  8. Beat the frosting butter until creamy, then whip in powdered sugar and hazelnut paste until light and fluffy.
  9. Spread the frosting between the cooled cake layers and over the top and sides, decorating with extra whole hazelnuts.

Nutrition

Serving: 145gCalories: 480kcalCarbohydrates: 52gProtein: 6gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 210mgPotassium: 150mgFiber: 3gSugar: 38gVitamin A: 15IUCalcium: 8mgIron: 10mg

Notes

Be sure to use room temperature butter and eggs to ensure the batter emulsifies properly without curdling.

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