Description

This Easy and Quick Hazelnut Cake is a delightful dessert that blends nutty flavors and creamy frosting in a satisfying treat, perfect for gatherings or a cozy coffee break. Experience the simple prep and rich taste that makes everyone smile!

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)
Powdered Sugar (3 cups)
Heavy Cream (⅓ cup)
Vanilla Extract (½ tsp)
Hazelnut Spread (⅓ cup)
Pinch of Salt
Chopped Toasted Hazelnuts (about ½ cup)

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Instructions

Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper.
Grind the toasted hazelnuts in a food processor until finely ground.
In a bowl, combine flour, baking powder, salt, and ground hazelnuts.
Beat unsalted butter and sugar until light and fluffy, about 3-5 minutes.
Add eggs, one by one, then stir in vanilla extract.
Alternate adding dry ingredients and milk with sour cream until just combined.
Divide the batter into prepared pans and bake for 25-28 minutes until a toothpick comes out clean.
Cool cake layers in pans, then turn them out onto a wire rack.
Prepare the buttercream by beating unsalted butter, then adding powdered sugar gradually.
Mix in heavy cream, vanilla, hazelnut spread, and salt until fluffy.
Assemble the cake layer by layer, frosting in between and around the cake.
Garnish with chopped toasted hazelnuts before serving.

Notes

Store cake at room temperature for up to 2 days, or refrigerate for a week.
For extended storage, freeze un-frosted layers for up to three months.
Eggs and butter should be at room temperature for best results.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 26g
Sodium: 180mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg