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Hazelnut Cream Cake served
Decadent cake with rich hazelnut spread and chocolate shavings

Indulgent Hazelnut Cream Layer Cake

Author: Flavelo
Recipes Cakes and Desserts
Hazelnuts and chocolate are a match made in heaven. In this cake, the more neutral vanilla sponge allows the rich, creamy hazelnut layer to shine. A truly indulgent dessert where the secret lies in quality hazelnut spread and soft butter for a silky texture.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Spatula or palette knife
  • Whisk
  • Cooling rack
  • Serrated knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Hazelnuts)

Instructions

1 ✓

Preheat oven to 180°C. Line bottom of cake tin with parchment, grease sides lightly.

Tip: You can dust greased sides with flour, tapping out excess.
2 ✓

Mix flour, salt, and baking powder in a bowl.

Tip: Salt highlights vanilla and butter flavours.
3 ✓

Cream soft butter and sugar until fluffy (approx. 5 mins). Add eggs one by one, mixing thoroughly, then vanilla.

Tip: Gradual addition is key: adding eggs all at once can curdle the butter mixture.
4 ✓

Alternately add flour mixture and milk in small batches. Start and end with flour. Mix until smooth but do not overmix.

Tip: Overmixing at the flour stage develops gluten, making the cake rubbery.
5 ✓

Bake for 30-35 minutes. Check with skewer: if dry, it's done. Cool completely in tin, then on rack.

Tip: Never cut warm sponge; it remains gummy along the cut.
6 ✓

Slice cooled cake horizontally. Spread bottom layer thickly with hazelnut spread, replace top, and coat sides/top with remaining spread.

Tip: Use a palette knife for smoothing.
7 ✓

Sprinkle with chocolate shavings. Chill for 1 hour before serving.

Tip: Chilling sets the spread slightly for better slicing.

Recipe FAQ

How do I cut it straight?
Use a long serrated knife (bread knife), and saw the cake rather than pressing. Mark the height all around first.
Hazelnut spread is too hard to spread.
Place the jar in warm water for a few minutes or microwave for 10 seconds to soften.

Ingredients

  • 200 g Plain flour
  • 150 g Granulated sugar
  • 4 pcs Eggs (Medium)
  • 100 g Butter (soft, room temperature)
  • 100 ml Milk (room temperature)
  • 10 g Baking powder
  • 250 g Hazelnut spread (good quality)
  • 50 g Dark chocolate shavings
  • 1 tsp Vanilla extract
  • 1 pinch Salt