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Nutella Hazelnut Cake
This delicious Nutella Hazelnut Cake is adorned with stunning candied hazelnuts.
Course
Dessert
Cuisine
American
Prep Time
2
hours
hours
Cook Time
30
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
12
Calories
968
kcal
Author
Olivia
Ingredients
Vanilla Cake
2 1/4
cups
all-purpose flour
280g
1 1/2
cup
granulated sugar
300g
3 1/2
tsp
baking powder
16g
1
tsp
salt
5g
1 1/4
cup
milk
305g
1
Tbsp
oil
14g
1/2
cup
unsalted butter
113g, room temperature
1
tsp
vanilla extract
4g
3
large
eggs
Nutella Buttercream
2
cups
unsalted butter
454g
1 3/4
cup
Nutella
525g
2 1/2
cups
powdered sugar
313g, sifted
1
Tbsp
heavy whipping cream
15g
Hazelnut Border
1
cup
hazelnuts
150g, toasted, skinned, and chopped
Candied Hazelnuts
1
cup
granulated sugar
200g
1/4
cup
water
60g
5-10
whole hazelnuts
US Customary
-
Metric
Instructions
Vanilla Cake
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.
Nutella Buttercream
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.
Hazelnut Border
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.
Candied Hazelnuts
Prepare as per instructions
here
.
Notes
Note: the recipe has been converted to grams, but has not been tested in grams by me.
Nutrition
Calories:
968
kcal
|
Carbohydrates:
98
g
|
Protein:
9
g
|
Fat:
61
g
|
Saturated Fat:
38
g
|
Cholesterol:
152
mg
|
Sodium:
248
mg
|
Potassium:
478
mg
|
Fiber:
3
g
|
Sugar:
74
g
|
Vitamin A:
1310
IU
|
Vitamin C:
0.7
mg
|
Calcium:
172
mg
|
Iron:
3.8
mg