The Hazelnut Cake

Several friends have asked for the recipe for Craig's birthday cake. Here it is!

Hazelnut Cake
(Southern Lady Holidays December 2010)

1 cup butter, softened
1 cup sugar
1 cup firmly packed dark brown sugar
1 tsp. vanilla extract
6 large eggs
2 cups all purpose flour, divided (I made my cake gluten free by substituting 2 cups of gluten free flour mix and 1 tsp. of xanthan gum)
1/2 cup chopped toasted hazelnuts
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream


Preheat oven to 350F. Grease and line with parchment paper 3 (9-inch) round cake pans.

In a large bowl, beat butter and sugars at medium speed with an electric mixer until creamy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.

In the work bowl of a food processor, combine 1/4 cup flour and hazelnuts. Process until finely ground.

In a medium bowl, combine remaining 1 3/4 cups flour, ground hazelnut mixture, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with the flour mixture. Spoon batter into prepared pans. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes.

Remove from pans, and cool completely on wire racks. Spread chocolate hazelnut frosting between layers and on top and sides of cake. Garnish with chopped toasted hazelnuts.

Chocolate Hazelnut Frosting

2 (8-ounce) packages cream cheese, softened
3/4 cup chocolate hazelnut spread (like Nutella)
8 cups confectioners' sugar

In a large bowl, beat cream cheese and chocolate hazelnut spread at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until smooth.