Hazelnut Praline Buttercream Cake
Indulge in the rich flavors of our Hazelnut Praline Buttercream Cake, featuring layers of moist vanilla sponge filled with creamy hazelnut buttercream and topped with a delightful praline crunch. Perfect for celebrations or a sweet treat any day.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1/2 cup unsalted butter
- 4 large Eggs
- 2 teaspoons vanilla extract
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1 cup hazelnut spread
- 1 cup heavy cream
- 1 cup, chopped hazelnuts
- 1/2 cup sugar for praline
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Step 2:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Step 3:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Step 4:
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the hazelnut spread until well combined.
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Step 5:
In a saucepan, melt the sugar over medium heat until it turns golden brown. Stir in the chopped hazelnuts and pour the mixture onto a parchment-lined baking sheet. Let it cool and harden, then break into pieces.
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Step 6:
Place one cake layer on a serving plate. Spread a layer of hazelnut buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.
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Step 7:
Sprinkle the praline pieces on top of the frosted cake for decoration. Slice and serve.