Hazelnut Layer Cake with Hazelnut Cream Frosting

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To get started with this particular recipe, we must prepare a few components. You can cook Hazelnut Layer Cake with Hazelnut Cream Frosting using 23 ingredients and 20 steps. Here is how you cook that.

This moist hazelnut cake with hazelnut cream frosting is a three tiered cake simply made by using graduated sized cake pans. It dresses up a three layer cake for a great birthday vskr

Ingredients and spices that need to be Take to make Hazelnut Layer Cake with Hazelnut Cream Frosting:

1. For Vanilla Hazelnut Cake
2. 3 cups cake flopur
3. 1 tablespoon baking powder
4. 1/2 teaspoon salt
5. 1 2/3 cups unsalted butter, at room temperature
6. 1 1/2 . cup granulated sugar
7. 4 large eggs, lightly beaten
8. 2/3 cup whole milk
9. 2 teaspoons vanilla extract
10. 1/2 teaspoon hazelnut extract
11. For Hazelnut Cream Frosting
12. 3 cups cold heavy cream
13. 8 ounces marscapone cheese, at room temperature
14. 1 cup nutella hazelnut spread, at room tempersture
15. 2 cups confectioner's sugar
16. 1 teaspoon vanilla extract
17. For Garnish
18. as needed cocoa powder for sprinkling
19. Roasted hazelnuts aa needed
20. as needed white chocolate shavings
21. For Garnish
22. Roasted hazelnuts aa needed
23. as needed white chocolate shavings

Steps to make to make Hazelnut Layer Cake with Hazelnut Cream Frosting

1. Preheat oven to 350. Spray a 10 inch, a 8 inch and a 6 inche cake pans with bakers spray
2. In a bowl whisk together flour, baking powder and salt
3. In another bowl beat butter and sugar until light and fluffy
4. Add flour mixture alternating with milk beating just until smooth then add eggs and bea just until combined
5. Pour the batter into the prepared o ans so that they all are the same height about 1 inch in each oan. You want the layers about the same height. Note my 10 inch pan seems to big but it's just because of its high sides
6. Bake until a toothpick comes out just clean. The times will be slightly different for each pan. The 6 inch will take about 10 minutes, the 8 inch about 11 to 13 minutes and the 10 inch about 13 to 16 minutes. Cool on racks in pans 10,inutes then remove from pans to cool completely before frosting
7. Make Hazelnut Cream Frosting
8. In a bowl beat nutella and marscapone until smooth
9. In another large bowl beat cream until it starts to thicken, add sugar and vanilla and beat until it holds its shspe
10. Fold nutella/marscapone into whipped cream in 3 additions until uniform in color
11. Assemble Cake
12. Place 10 inch cake layer on a platter bottom up
13. Frost with the hazelnut cream
14. Center the 8 inch cake layer on the 10 inch layer, bottom up
15. Frost with more hazelnut cream
16. Finally center the 6 inch layer on the 8 inch layer and frost with more hazelnut cream. Neater up the whole cake with remaing frosting
17. Sprinkle top with cocoa powder then decorate with whole roasted hazelnuts and white chocolate shavings. Chill at least 2 hours before slicing
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