Hazelnut Praline Cake

Ingredients

• 1 1/2 cups hazelnuts, toasted and skinned
• 2 1/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 cup granulated sugar
• 1/4 cup water
• 1 cup hazelnuts, toasted
• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1/3 cup hazelnut spread
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Method

1. 1

   Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

2. 2

   Pulse the toasted hazelnuts in a food processor until finely ground but not pasty.

3. 3

   Whisk together the cake flour, ground hazelnuts, baking powder, baking soda, and salt in a bowl.

4. 4

   In a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.

   3:00 · Cream butter and sugar
5. 5

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

6. 6

   Add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing just until combined after each.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops.

8. 8

   Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

   28:00 · Bake cake layers
9. 9

   Cool the cakes in their pans for 10 minutes, then turn out onto a wire rack to cool completely.

   10:00 · Cool in pans
10. 10

    Line a baking sheet with parchment paper for the praline. In a saucepan over medium heat, cook the sugar and water, swirling occasionally, until it turns deep amber, about 8 minutes.

    8:00 · Caramelize sugar
11. 11

    Stir in the toasted hazelnuts to coat in the caramel, then pour the mixture onto the parchment-lined sheet and spread thin.

12. 12

    Let the praline cool and harden completely, about 20 minutes, then break into shards and pulse half into coarse crumbs, reserving some shards for garnish.

13. 13

    Beat the butter in a stand mixer until smooth, then gradually add the powdered sugar, mixing on low speed until incorporated.

14. 14

    Add the hazelnut spread, heavy cream, vanilla extract, and salt, and beat on medium-high speed until light and fluffy, about 3 minutes.

    3:00 · Whip buttercream
15. 15

    Fold the crushed praline crumbs into about one-third of the buttercream to use as the filling.

16. 16

    Level the cooled cake layers with a serrated knife, then place one layer on a serving plate and spread the praline buttercream filling evenly over the top.

17. 17

    Place the second cake layer on top and frost the entire cake with the remaining plain hazelnut buttercream.

18. 18

    Press reserved praline shards onto the top and sides of the cake before slicing and serving.