Hazelnut Cream Cake is a hazelnut version of the “Italian” classic Italian Cream Cake. I put Italian in quotation marks because Italian Cream Cake is not really Italian. It’s most likely a Southern cake, which makes sense since it’s usually made with pecans.
As for Hazelnut Cream Cake, this version is from a book called Food Editors’ Hometown Favorites. It was submitted by Barbara Durbin from The Oregonian, who credits Linda Dau Gray-Fellows of Hillsboro.
I’ve only made this cake once, but plan on making it again soon so I can take a new photo. I have noted that the cake recipe needs more frosting, but looking at it again as a more experienced baker I am not so sure that’s true. Maybe 1 1/3 times the amount? I guess it depends on how much you like frosting, but I think you could get away with the amount given in the recipe.
Hazelnut Cream Cake
- 2 cups sifted flour (250 grams)
- 1 tsp. baking soda
- 1/2 teaspoon salt use ¼ if using salted butter
- 5 large eggs separated
- 1/2 cup unsalted butter, room temperature (114 grams)
- 1/2 cup regular or butter flavored shortening (96 grams)
- 2 cups granulated sugar (400 grams)
- 1 tsp. vanilla extract
- 1 cup buttermilk
- 1/3 cup coconut more if desired
- 1 c. finely chopped toasted hazelnuts
Cream Cheese Frosting (You May Want to Increase)
- 8 oz cream cheese, softened (230 grams)
- 4 oz butter, room temperature or softened (114 grams)
- 3 1/2 cups of powdered sugar (300-400 grams)
- 1 teaspoon vanilla extract
- Whole milk as needed
- Preheat oven to 350 degree F. Spray three 9-inch round cake pans with flour-added cooking spray. If using dark cake pans, preheat oven to 325 degrees F.
- Sift the already-sifted flour once more with the baking soda (or just whisk it really well). Stir in the salt and set that aside.
- Beat egg whites in a mixing bowl until stiff; set aside.
- Cream butter and shortening in a large mixing bowl; add sugar and beat for 3-5 minutes. Add vanilla, then add egg yolks, one at a time, beating well after each yolk.
- Turn mixer speed to low or do this step with a mixing spoon or heavy-duty scraper. Add the flour and buttermilk alternately, starting and ending with flour. When batter is uniform, fold in the egg whites in three parts (this helps keep the batter airy). Stir in the coconut and nusts.
- Divide batter among all three pans and bake for 25 minutes or until a skewer inserted in cakes comes out clean. Cakes will look kind of flat.
- Prepare icing. Stir cream cheese, butter and some of the sugar together, then beat until smooth. Slowly add remaining sugar. Beat until smooth and creamy. Beat in vanilla. Add milk as needed to make icing creamy. Spread icing between cake layers and on top of cake.
I thought that the cake was a bit too moist. The icing was good, but kind of liquidy. What could I do to make it less liquidy?
I think I like the cake better, but the cookies are good too! It’s hard to compare the two ;).
Which hazelnut recipe do you like better? The cookies or the cake??
Jennifer, it’s a good cake. It came out of the oven in flat-top layers and at first, it scared me. However, that ended up being beneficial in building the cake.
Debra, I’m glad you were inspired to start a blog. I have so much fun with mine.
That is too funny that you actually found my blog – Subtle Nuances…
I’ve been a big fan of yours for a long time! You were actually one of the first blogs that inspired me to start my own. Thank you! 🙂
Oh, wow! What do I not like about this cake?!? I will definitely have to try this one out. And I would absolutely double the icing. Cream cheese icing is the best!