Coffee and Hazelnut Layer Cake
A decadently moist coffee-infused cake paired with crunchy hazelnuts, layered and frosted to perfection with coffee buttercream.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon instant coffee granules
- ½ cup chopped hazelnuts
- 2 large eggs
- 1 cup brewed coffee cooled
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons brewed coffee cooled
- 1 teaspoon vanilla extract
- ½ cup chopped hazelnuts for garnish
Instructions
For the Cake:
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and coffee granules.
- Add eggs, brewed coffee, oil, and vanilla. Mix until smooth.
- Fold in chopped hazelnuts.
- Divide batter evenly between pans and bake for 35 minutes or until a toothpick comes out clean.
- Let the cakes cool in pans for 10 minutes before transferring to a cooling rack.
For the Frosting:
- Beat butter in a large bowl until creamy.
- Gradually add powdered sugar, coffee, and vanilla. Beat until smooth and fluffy.
- Frost the cooled cakes generously with the frosting.
- Garnish with chopped hazelnuts.
Notes
Nutritional Values (Per Serving)
Calories: 420Total Fat: 24g
Saturated Fat: 7g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Iron: 10%
- Calcium: 3%
- Vitamin C: 2%
- Magnesium: 5%
Additional Notes/Tips
- Try adding a dash of cinnamon to the frosting for a cozy twist.
- Serve with a cup of your favorite coffee for the ultimate experience.
- Store leftovers (if there are any) in an airtight container for up to 3 days.