Nutella Hazelnut Cake

Cake on a white cake stand and black background. Candied hazelnuts on top of the cake and chopped hazelnuts along the bottom.

4.60 from 10 votes

This delicious Nutella Hazelnut Cake is adorned with stunning candied hazelnuts.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 30

Total Time 2 30

Servings

Calories 968kcal

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

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