Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 2 cups
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 6 large
- Hazelnuts, toasted and finely ground: 1 1/2 cups
- Milk: 1 cup
- Baking powder: 3 teaspoons
- Vanilla extract: 2 teaspoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Step 4: Gently fold in the ground hazelnuts. Divide the batter evenly among the prepared cake pans.
- Step 5: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Step 6: Frost with your favorite hazelnut buttercream frosting and decorate with whole toasted hazelnuts.
Notes
- Store leftover cake in an airtight container in the refrigerator to maintain its moisture and freshness.
- If you want to gently warm a slice, microwave it for 10-15 seconds for a melt-in-your-mouth experience.
- A dollop of whipped cream and a dusting of cocoa powder beautifully complements the rich hazelnut flavor.
- For the most intense hazelnut flavor, toast the hazelnuts a bit longer until fragrant, being careful not to burn them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American