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Hazelnut Cream Cake Recipe
Ingredients
For the Cake
- 200 g butter, at room temperature
- 200 g granulated sugar
- 4 eggs
- 200 g all-purpose flour
- 50 g cocoa powder
- 1 packet vanilla sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100 ml milk
For the Filling and Frosting
- 400 ml milk
- 4 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons starch
- 200 g hazelnut spread, such as Nutella
- 200 ml heavy cream, whipped
For the Topping
- 50 g crushed hazelnuts
Instructions
- To prepare the cake, beat the butter and granulated sugar together in a bowl until light and creamy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the flour, cocoa powder, vanilla sugar, baking powder, and salt. Add the dry ingredients to the butter mixture and mix until combined.
- Pour in the milk and continue mixing until you have a smooth cake batter.
- Pour the batter into a greased cake pan. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes.
- Once baked, remove the cake from the oven and allow it to cool completely at room temperature.
- To prepare the filling, combine the milk, granulated sugar, flour, and starch in a saucepan. Cook over medium heat, stirring continuously, until the mixture thickens. Remove it from the heat, add the hazelnut spread, and stir until completely melted and incorporated. Set aside to cool.
- Whip the heavy cream in a separate bowl. Once the hazelnut mixture has cooled, gently fold in the whipped cream until fully combined.
- Slice the cooled cake horizontally into two even layers. Place the bottom layer on a serving plate. Spread a generous layer of the hazelnut cream mixture evenly over it.
- Place the second cake layer on top of the filling.
- Cover the top and sides of the cake with the remaining hazelnut cream mixture. Decorate with the crushed hazelnuts.
- Refrigerate the cake for a while to allow it to set. Slice and serve chilled.
Enjoy! We hope you love this delicious hazelnut cream cake!