Craving coffee but also craving cake? Kait Wakefield
has you covered with 3 layers of decedent hazelnut and coffee cake!
Hazelnut and Coffee Cake
Hazelnut and Coffee Buttercream
- Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
- In a medium bowl, whisk flour, hazelnut flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy. Reduce speed and add eggs one at a time.
- Add Espresso Coffee Natural Flavor.
- Alternate adding flour mixture and milk to the butter mixture. Begin and end with the flour mixture. Be careful to not overmix!
- Bake for about 30-35mins or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before assembly. To avoid crumbs in the buttercream, it is best to freeze or refrigerate until the cake is slightly cold.
- In a stand mixer with paddle attachment, beat butter until very pale and fluffy.
- With mixer on low, add in hazelnut flour. Once incorporated, increase speed.
- Add in powered sugar, one cup at a time.
- Add in extract and natural flavor and cream. Beat on high until buttercream is super light and fluffy.
- Trim cakes so that the tops are flat.
- Use a piping bag to pip a border around the edge of your cake. Fill border half-way with buttercream, spreading evenly
- Use Amoretti Espresso Mocha ganache to fill the rest of the border.
- Place next layer on top and repeat!
- Once all three layers are on the cake, cover the cake with the buttercream, and use a cake scraper or large offset spatula to smooth the buttercream.
- Using an M1 piping tip, pipe 8 roses on top of the cake. Top each one with a hazelnut.
- Optional: use crushed hazelnuts around the base of the cake!
Products used in this recipe