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Have you ever poured your heart into baking a layer cake, only to be greeted by a disheartening sinkhole in the middle? That deflated feeling is the WORST! Well, say goodbye to sunken cakes forever. This Hazelnut Layer Cake recipe not only tastes amazing but also incorporates a simple technique to ensure your cake rises beautifully and stays that way. Get ready to wow your friends and family with a stunning, perfectly level, and utterly delicious creation!

Why You’ll Love This Hazelnut Layer Cake

This isn’t just another cake recipe; it’s a recipe for success (and deliciousness!). Here’s why you’ll be making this Hazelnut Layer Cake again and again:

  • Say Goodbye to Sinking: The baking strip trick is a game-changer, guaranteeing a level cake every time.
  • Rich Hazelnut Flavor: The combination of hazelnut spread and toasted hazelnuts delivers an irresistible nutty experience.
  • Decadent Chocolate Ganache: A smooth, glossy chocolate ganache takes this cake to the next level of indulgence.
  • Impressive Presentation: This cake is a showstopper, perfect for birthdays, holidays, or any special occasion.
  • Surprisingly Simple: Despite its elegant appearance, this cake is straightforward to make, even for beginner bakers.

Gathering Your Ingredients for Hazelnut Layer Cake

Let’s talk ingredients! The key to this Hazelnut Layer Cake’s incredible flavor is, of course, the hazelnut. The hazelnut spread infuses the cake with a delicate nuttiness, while the toasted hazelnuts add a delightful crunch and intense aroma. The chocolate ganache complements the hazelnut perfectly, creating a symphony of flavors. Here’s what you’ll need:

  • For the Cake Layers:
    • All-Purpose Flour: The foundation of our cake. Be sure to measure it correctly – spoon it into your measuring cup and level it off.
    • Baking Powder & Baking Soda: These leavening agents work together to create a light and airy texture. Don’t skip either one!
    • Salt: A pinch of salt enhances the other flavors in the cake.
    • Unsalted Butter: Use softened butter for easy creaming. Make sure it’s not melted, just pliable.
    • Granulated Sugar: Provides sweetness and helps create a tender crumb.
    • Large Eggs: Bind the ingredients together and add richness.
    • Vanilla Extract: A classic flavor enhancer. Use pure vanilla extract for the best results.
    • Buttermilk: Adds moisture and a subtle tang to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
    • Hazelnut Spread: The star of the show! Choose a high-quality hazelnut spread for the best flavor.
  • For the Chocolate Ganache:
    • Heavy Cream: Creates a smooth and luscious ganache.
    • Semi-Sweet Chocolate: Use good-quality chocolate, chopped into small pieces for easy melting.
  • For the Whipped Cream & Decoration:
    • Heavy Cream: For the whipped cream filling. Make sure it’s cold for best results.
    • Powdered Sugar: Sweetens the whipped cream.
    • Toasted Hazelnuts, Chopped: Adds a beautiful finishing touch and extra hazelnut flavor. Toasting the hazelnuts really brings out their aroma and flavor!

Crafting Your Hazelnut Layer Cake: Step-by-Step

Ready to bake? Don’t be intimidated! This recipe is easy to follow, and I’m here to guide you through each step. The most important thing to remember is the baking strips – they are the secret to a perfectly level cake! Let’s get started.

  1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). While the oven heats, grease and flour two 9-inch round cake pans. This ensures the cakes release easily after baking. I like to use baking spray with flour already in it for extra insurance.
  2. Whisk the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking is essential to evenly distribute the leavening agents, resulting in a consistent texture.
  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, which contributes to a tender cake. Use an electric mixer for best results, and don’t rush it – this should take several minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Adding the eggs one at a time ensures they are fully incorporated into the batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. This prevents overmixing, which can lead to a tough cake. Be gentle and stop mixing as soon as the batter comes together.
  6. The Secret Weapon: Baking Strips! This is the key to preventing sinking. Wrap dampened baking strips around the outside of each cake pan. These strips insulate the edges of the pan, ensuring the cake bakes evenly. The edges won’t cook faster than the center, preventing that dreaded dome and subsequent sinking. You can buy baking strips online or make your own using dampened towels and safety pins.
  7. Divide and Bake: Divide the batter evenly between the prepared cake pans. Use a kitchen scale for precise division if you want perfectly uniform layers. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool and Invert: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling in the pans prevents the cakes from sticking and allows them to set properly.
  9. Make the Chocolate Ganache: While the cakes are cooling, make the chocolate ganache. Heat the heavy cream in a saucepan over medium heat until simmering. Pour it over the chopped chocolate in a heatproof bowl. Let it stand for 1 minute, then whisk until smooth and glossy. Let it cool slightly before using.
  10. Level the Cakes: Once the cakes are completely cool, use a serrated knife to level them. This ensures a perfectly even stack.
  11. Whip the Cream: In a bowl, whip together the heavy cream and powdered sugar until stiff peaks form. Be careful not to overwhip, or the cream will turn grainy.
  12. Assemble the Cake: Spread hazelnut spread on one cake layer, then top with a layer of whipped cream and chocolate ganache.
  13. Stack and Frost: Top with the second cake layer. Frost the top of the cake with the remaining chocolate ganache.
  14. Decorate: Decorate with chopped toasted hazelnuts. Get creative and arrange them in a pattern or sprinkle them randomly over the top.
  15. Chill: Chill the cake for at least 30 minutes before serving. This allows the ganache to set and the flavors to meld.

Tips for Perfect Hazelnut Layer Cake Every Time

Want to guarantee cake perfection? Here are a few extra tips and tricks:

  • Room Temperature Ingredients: Using room temperature butter and eggs ensures they emulsify properly, creating a smooth and even batter.
  • Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
  • Baking Strips are Key: Seriously, don’t skip them! They make a HUGE difference.
  • Cool Completely: Make sure the cakes are completely cool before frosting, or the ganache will melt.
  • Toast Your Hazelnuts: Toasting brings out the best flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and golden brown. Let them cool slightly before chopping.
  • Hazelnut Extract Boost: For an even more intense hazelnut flavor, add 1/2 teaspoon of hazelnut extract to the batter.

What to Serve With Hazelnut Layer Cake

This Hazelnut Layer Cake is delicious on its own, but here are a few ideas to elevate your dessert experience. A scoop of vanilla ice cream would be divine! Consider serving alongside fresh berries or a light fruit salad for a refreshing contrast. You could even make a simple coffee to complement the rich flavors of the cake.

Your Hazelnut Layer Cake Questions Answered (FAQ)

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. You can also make the ganache a day in advance and store it in the refrigerator. Let it come to room temperature before using.

Can I freeze this cake?

Yes, you can freeze the cake, either whole or in slices. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

Can I use a different type of chocolate for the ganache?

Definitely! You can use milk chocolate for a sweeter ganache or dark chocolate for a richer, more intense flavor. Adjust the amount of heavy cream as needed to achieve the desired consistency. You might also be interested in our recipe for decadent caramel chocolate squares, if you want more ideas for chocolatey treats!

What if I don’t have baking strips?

If you don’t have baking strips, you can try using dampened towels wrapped around the cake pans. Secure them with safety pins. However, baking strips are the best option for preventing sinking, so I highly recommend investing in a set.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that is specifically designed for baking cakes. You may need to adjust the amount of liquid in the recipe, so keep an eye on the batter consistency. Be sure all other ingredients are gluten-free as well. You might also be interested in our recipe for lemon bliss loaf with radiant citrus glaze, which is a gluten-free recipe option!

Enjoy Your Homemade Hazelnut Layer Cake!

There you have it! A gorgeous, towering Hazelnut Layer Cake that won’t sink on you. The combination of nutty hazelnut, rich chocolate ganache, and fluffy whipped cream is simply irresistible. I know you’ll love this recipe as much as I do. Now, go bake something amazing! Don’t forget to leave a comment below and let me know how your cake turned out. I’d also love to see your creations – share them on social media and tag me!

Hazelnut Layer Cake (Stops Cakes Sinking!)

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup hazelnut spread
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup chocolate ganache (recipe follows)
  • 1/2 cup toasted hazelnuts, chopped
  • Chocolate Ganache:
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. **The secret to preventing sinking is to use baking strips!** Wrap dampened baking strips around the outside of each cake pan. This insulates the edges of the pan, ensuring the cake bakes evenly and prevents the edges from cooking faster than the center, which leads to sinking.
  7. Divide batter evenly between prepared cake pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  10. To make the chocolate ganache, heat heavy cream in a saucepan over medium heat until simmering. Pour over the chopped chocolate in a heatproof bowl. Let stand for 1 minute, then whisk until smooth and glossy. Let cool slightly.
  11. To assemble the cake, level the cake layers with a serrated knife.
  12. In a bowl, whip together heavy cream and powdered sugar until stiff peaks form.
  13. Spread hazelnut spread on one cake layer, then top with a layer of whipped cream and chocolate ganache.
  14. Top with the second cake layer. Frost the top of the cake with remaining chocolate ganache.
  15. Decorate with chopped toasted hazelnuts.
  16. Chill for at least 30 minutes before serving.

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