Hazelnut Cake
A rich chocolate-hazelnut layer cake with creamy filling and buttercream frosting, topped with crunchy hazelnuts.
- Total time
- 60 min
- Servings
- 10
- Calories
- 450
- Protein
- 7g
Ingredients
- 1.5 cups hazelnuts
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 cup sugar
- ¾ cup butter
- 3 large eggs
- ½ cup milk
- 1.5 teaspoons baking powder
Instructions
- 1
Preheat oven to 350°F. Grease two 8-inch round pans and line bottoms with parchment.
- 2
Toast hazelnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Cool, then chop finely.
- 3
In a bowl, whisk flour, cocoa, baking powder, and 1 cup of the chopped hazelnuts.
- 4
Cream butter and sugar until light. Beat in eggs one at a time, then milk.
- 5
Fold dry ingredients into wet until just combined. Divide batter between pans.
- 6
Bake 25-30 minutes until a toothpick comes out clean. Cool completely.
- 7
For frosting, beat remaining butter (about 1/2 cup) with powdered sugar and milk until fluffy. (Add extra sugar if needed.)
- 8
Spread frosting between layers and over top. Sprinkle with remaining hazelnuts.
Tools you’ll need
- 8-inch round cake pans
- mixing bowls
- electric mixer
- skillet
- whisk
- spatula
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