This delicious Nutella Hazelnut Cake is adorned with stunning candied hazelnuts. | livforcake.com
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5 from 1 vote

Nutella Hazelnut Cake

This delicious Nutella Hazelnut Cake is adorned with stunning candied hazelnuts.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 968
Author Olivia

Ingredients

Vanilla Cake

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

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: 968kcal | Carbohydrates: 98g | Protein: 9g | Fat: 61g | Saturated Fat: 38g | Cholesterol: 152mg | Sodium: 248mg | Potassium: 478mg | Fiber: 3g | Sugar: 74g | Vitamin A: 1310IU | Vitamin C: 0.7mg | Calcium: 172mg | Iron: 3.8mg