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A close-up shot at the cut of Hazelnut Cake shows its 3 layers of cake and 2 layers of filling, Salted Caramel Buttercream Frosting on the outside, and decorated with toasted nuts on top and around the bottom. A slice os served on a dessert plate next to the white cake stand.
Print Recipe
Hazelnut Cake with Salted Caramel Buttercream Frosting
Prep Time
45 mins
Cook Time
35 mins
Chill Time
30 mins
Total Time
1 hr 50 mins
 

Craft our indulgent Hazelnut Cake with Salted Caramel Buttercream to elevate celebrations with exquisite flavors and an elegant presentation.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
Hazelnut Cake
  • 1¾ cups (8¾ oz/247 g) all-purpose flour
  • ½ cup (2 oz/57 g) hazelnut flour
  • 2¼ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup (6 oz/170 g) butter, softened
  • 1½ cups (12 oz/340 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup (8 fl oz/240 ml) whole milk
Buttercream Frosting
  • 1 recipe Salted Caramel Buttercream
Instructions
To Make the Hazelnut Cake

  1. Preheat the oven to 350°F (180°C). Butter and line three (6-inch) round cake pans. Set aside.

  2. In a medium bowl, whisk the flour, hazelnut flour, baking powder and salt together.

  3. In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer) beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time and mix well after each addition. Beat in the vanilla extract.
  5. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients and stopping just as soon as everything is evenly mixed.
  6. Divide the batter between the cake pans.
  7. Bake for 30-35 minutes, or until a cake tester inserted in the middle comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
To Decorate the Cake

  1. Cut the domes off the tops of the layers (if any) to allow for even stacking.

  2. Place the first layer on a serving plate and top with ¾ cup (6 oz/170 g) of frosting. Spread evenly all the way to the edges. Stack and fill the next layer. Top with the third layer and then cover the whole cake with a very thin layer of frosting to create a crumb coat. Refrigerate the cake for 30 minutes to seal the crumb coat.

  3. With the remaining buttercream, frost the top and sides of the cake until completely covered.

  4. Serve immediately or store, covered and at room temperature, for up to 2 days or refrigerated in an airtight container for up to 3 days.

Recipe Notes
  • When making a cake, be sure that all of your ingredients are at room temperature so they combine better.
  • If you want to make your own hazelnut flour, simply grind hazelnuts in a food processor until fine. Be sure to stop before the mixture becomes an oily paste. Check out my post about making your own homemade nut flours.
  • You can replace the hazelnut flour with another nut flour of your choice, either store-bought or homemade.
  • To boost the hazelnut flavor, you can replace the vanilla extract with hazelnut liqueur.
  • Instead of caramel buttercream, you can frost this with my Best Ever Chocolate Buttercream.