Description
Caramel Hazelnut Layer Cake
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
For the Caramel Frosting:
1 ½ cups caramel sauce
1 cup unsalted butter (softened)
4 cups powdered sugar
2-3 tbsp heavy cream
For Topping:
½ cup caramel sauce (for drizzle)
½ cup toasted hazelnuts (chopped)
Instructions:
Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Prepare the Caramel Frosting:
In a bowl, beat butter until smooth. Gradually add powdered sugar and mix until fluffy.
Add caramel sauce and heavy cream, beating until creamy and spreadable.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of caramel frosting evenly on top. Repeat with the second and third layers.
Frost the sides and top of the cake with the remaining frosting.
Decorate and Serve:
Drizzle caramel sauce over the top of the cake. Sprinkle with toasted hazelnuts. Serve and enjoy!
Step-by-Step Guide
1. Prepare Pans: Thoroughly grease three 8-inch round cake pans, then dust with flour, tapping out excess. Line bottoms with parchment paper for guaranteed release.
2. Mix Dry Ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds to ensure even distribution.
3. Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale, light, and fluffy.
4. Incorporate Eggs & Vanilla: Add eggs one at a time, beating fully after each. Scrape the bowl. Mix in vanilla extract.
5. Combine Wet & Dry: On low speed, add one-third of the dry mix, then half the buttermilk. Repeat, ending with the final third of dry ingredients. Mix just until combined.
6. Bake: Divide batter evenly between pans. Bake on the center rack for 25-30 minutes. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Serving Suggestions
This rich cake pairs beautifully with a cup of strong coffee or a dessert wine. For an elegant presentation, slice with a warm, clean knife. Garnish individual plates with a swirl of extra caramel sauce and a few whole toasted hazelnuts. The cake can be served at room temperature or slightly chilled for firmer frosting.
How-to Summary
Create three vanilla buttermilk cake layers. While they cool, make a frosting by creaming butter and powdered sugar, then blending in caramel sauce and cream. Stack the layers with frosting between each. Frost the exterior, then finish with a caramel drizzle and a generous sprinkle of chopped, toasted hazelnuts.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes. Once completely cooled, wrap the layers tightly in plastic wrap and freeze for up to a month. Thaw before assembling.
What can I use instead of buttermilk? Make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
My caramel frosting is too runny. How can I fix it? Chill the frosting for 20-30 minutes, then re-whip. If still too soft, gradually add a bit more powdered sugar until it reaches a spreadable consistency.
How do I toast hazelnuts? Spread raw hazelnuts on a baking sheet. Bake at 350°F for 8-12 minutes, shaking once, until fragrant and skins are cracking. Rub in a kitchen towel to remove most of the skins.
How should I store the finished cake? Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let it come close to room temperature before serving for best flavor and texture.
Common Mistakes to Avoid
- Using Cold Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for proper emulsification and a smooth, even batter.
- Overmixing the Batter: Mix only until the last traces of flour disappear. Overmixing develops gluten, leading to a tough, dense cake.
- Frosting a Warm Cake: Never frost a cake that isn’t completely cool, as the frosting will melt and slide off.
- Skimping on Cooling Time: Rushing the cooling process can cause the cakes to break. Patience is key for stable layers.
Conclusion
This Caramel Hazelnut Layer Cake is a show-stopping dessert that masterfully balances sweet, buttery caramel with the rich, nutty crunch of hazelnuts. By following the detailed steps and tips provided, you can confidently create a professional-looking and incredibly delicious cake perfect for any celebration. Remember the key principles: proper preparation, patient cooling, and layering flavors for a truly unforgettable bake.