If you’re a fan of rich, nutty desserts with a satisfying crunch, this Hazelnut Praline Cake will become your new favorite. Layers of moist hazelnut-infused cake are paired with creamy praline frosting and topped with homemade caramelized hazelnut praline — that irresistible crunchy, caramelized nut topping. This cake is perfect for special occasions or anytime you want to impress with a sophisticated nutty dessert.

The combination of buttery cake, nutty praline, and silky frosting offers a wonderful texture and flavor contrast. Let’s dive into making this stunning dessert!

Ingredients

For the Hazelnut Cake:

• 1 ¾ cups all-purpose flour
• 1 cup ground hazelnuts (finely ground, toasted)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup whole milk

For the Hazelnut Praline:

• 1 cup granulated sugar
• ½ cup whole hazelnuts, toasted and skinned

For the Praline Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• ½ cup hazelnut praline paste (store-bought or homemade*)
• 2-3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract

*To make homemade praline paste, grind some of the praline (caramelized nuts) until smooth.

How to Make Hazelnut Praline Cake

Step 1: Prepare the Hazelnuts

Toast hazelnuts in a 350°F (175°C) oven for 10 minutes or until fragrant. Wrap in a clean towel and rub to remove skins. Let cool.

Grind 1 cup of the toasted hazelnuts finely for the cake batter.

Step 2: Make the Hazelnut Praline

Line a baking sheet with parchment paper.

In a heavy-bottomed pan over medium heat, melt the sugar without stirring until it turns a deep amber caramel (about 8-10 minutes).

Quickly stir in the toasted hazelnuts and spread evenly on the parchment. Let cool completely and harden.

Once cooled, break into chunks for garnish and set aside some to grind into praline paste for frosting.

Step 3: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.

In a bowl, sift together flour, baking powder, baking soda, and salt. Add ground hazelnuts and mix well.

In a large bowl, cream butter and sugar until light and fluffy (about 4 minutes).

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Add the dry ingredients alternately with the milk, starting and ending with dry ingredients. Mix until just combined.

Step 4: Bake the Cake

Divide batter evenly into prepared pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 5: Make the Praline Buttercream

Beat butter until creamy.

Gradually add powdered sugar and beat on low speed.

Add praline paste, vanilla extract, and 2 tablespoons heavy cream. Beat on medium-high until fluffy. Add more cream if needed for spreading consistency.

Step 6: Assemble the Cake

Level cakes if necessary.

Spread a layer of praline buttercream on the first cake layer.

Place second layer on top and frost the top and sides evenly with remaining buttercream.

Garnish with chopped praline chunks on top and around edges for crunch and decoration.

Chef’s Notes

Toasting Hazelnuts: Toasting brings out their flavor and makes skin removal easier. If you skip toasting, the flavor will be milder.

Praline Paste: Homemade praline paste adds a natural nutty sweetness to the frosting. If unavailable, you can use store-bought hazelnut praline paste or Nutella as a substitute.

Caramelization: Watch the sugar carefully while making praline; caramel can burn quickly. Remove from heat once amber color is achieved.

Storage: Store cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor and texture.

Variation: Add a layer of chocolate ganache between cake layers for an extra indulgent touch.

Nutrition Information (per slice, serves 12)

• Calories: ~460
• Total Fat: 30g
• Saturated Fat: 15g
• Carbohydrates: 42g
• Sugars: 30g
• Protein: 6g
• Sodium: 180mg

Frequently Asked Questions (FAQs)

1. Can I use store-bought praline instead of making it?

Yes, store-bought praline or praline paste works well and saves time.

2. How do I remove hazelnut skins easily?

Toast them, then wrap in a clean kitchen towel and rub vigorously. Most skins will come off.

3. Can I substitute almonds or pecans for hazelnuts?

Absolutely! The cake will have a slightly different flavor but still delicious.

4. Can I freeze this cake?

Yes, wrap well and freeze for up to 2 months. Thaw overnight in the fridge.

5. What if my caramelized sugar hardens too quickly when making praline?

Work quickly to stir in nuts and spread the mixture before it fully hardens.

Enjoy the nutty luxury of this Hazelnut Praline Cake — perfect for celebrations or when you want a treat that’s crunchy, creamy, and full of flavor. Let me know if you want a simpler or vegan version!

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