This delicious Nutella Hazelnut Cake is adorned with stunning candied hazelnuts.
I think there are probably very few people in this world that do not love Nutella. Chocolate hazelnutty goodness. It’s delicious. Even more so as a whipped buttercream! I kept the cake simple — classic vanilla — as I really wanted the Nutella buttercream to stand out. It would be equally delicious with a chocolate cake, I’m sure.
I like to try different decorating techniques, and love a rustic buttercream look. This one was really easy to do: spin the cake while lightly pressing an offset spatula into the sides and you’re done.
Despite being easy, it didn’t turn out exactly how I planned, but I stuck with it anyhow (which is huge for me). I know it’s supposed to be rustic, but it’s supposed to be a perfect rustic. The lines should be cleaner and closer together, especially on the top. Normally I would have redone it, but I couldn’t be bothered. I’m trying to tell myself no one else will notice these imperfections. Except now I’ve told you, and you’re looking at it and judging me for leaving it so messy. Right?? Maybe the candied hazelnuts will distract you from the unclean lines.
The candied hazelnuts are actually super easy to do! I’ve written a tutorial on it here. It really takes no time for such a pretty cake topper. They would look great on cupcakes or a chocolate tart as well.
Some roughly chopped hazelnuts along the bottom finish off this pretty Nutella Hazelnut Cake. Even though each element here is super easy to do, the final result will be very impressive to your guests!
Nutella Hazelnut Cake
- 1 cup hazelnuts 150g, toasted, skinned, and chopped
- 1 cup granulated sugar 200g
- 1/4 cup water 60g
- 5-10 whole hazelnuts
- Preheat oven to 350F, grease and flour two 8" cake rounds and line with parchment. I use homemade cake release.
- Place butter and sugar into a stand mixer fitted with the paddle attachment and beat on medium until combined.
- Add eggs one at a time, fully incorporating after each addition.
- Add oil and vanilla extract and beat until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Turn the mixer to low and alternate adding the dry ingredients and the milk scraping the sides of the bowl as needed. About 3 additions of each.
- Pour batter evenly into prepared pans.
- Bake for approximately 30 mins or until a cake tester comes out mostly clean.
- Cool on wire rack before frosting.
- Place butter and Nutella into s stand mixer fitted with the paddle attachment. Beat on med-high until fully combined.
- Reduce speed to low and add icing sugar 1 cup at a time. Increase mixer speed between each addition to fully incorporate.
- Add cream and whip on med-high for 3-5mins.
- Preheat oven to 350F. Spread hazelnuts on parchment lined baking sheet.
- Bake for approx. 5 minutes, until fragrant. To remove skins, wrap warm hazelnuts in a dish towel and let sit for 5-10 mins. Rub vigorously in towel.
- Once cooled, roughly chop.
- Prepare as per instructions here.
Note: the recipe has been converted to grams, but has not been tested in grams by me.
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