Description
Caramel Hazelnut Layer Cake
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
For the Caramel Frosting:
1 ½ cups caramel sauce
1 cup unsalted butter (softened)
4 cups powdered sugar
2-3 tbsp heavy cream
For Topping:
½ cup caramel sauce (for drizzle)
½ cup toasted hazelnuts (chopped)
Instructions:
Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Prepare the Caramel Frosting:
In a bowl, beat butter until smooth. Gradually add powdered sugar and mix until fluffy.
Add caramel sauce and heavy cream, beating until creamy and spreadable.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of caramel frosting evenly on top. Repeat with the second and third layers.
Frost the sides and top of the cake with the remaining frosting.
Decorate and Serve:
Drizzle caramel sauce over the top of the cake. Sprinkle with toasted hazelnuts. Serve and enjoy!
