Hazelnut Cake with Salted Caramel Buttercream Frosting
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0.0
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Unrated
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Prep Time
45 mins
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Cook Time
45 mins
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Additional Time
30 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
Hazelnut Cake with Salted Caramel Buttercream Frosting
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Craft our indulgent Hazelnut Cake with Salted Caramel Buttercream to elevate celebrations with exquisite flavors and an elegant presentation.
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Ingredients
- 1¾ cups (8¾ oz/247 g) all-purpose flour
- 1 recipe Salted Caramel Buttercream
- 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
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.
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